super snacks
Spicy Popcorn with Smoked Paprika Serves 4 | Gluten Free, Quick, Vegan
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As if popcorn itself were not already an addicting snack, a dash of smoked paprika and cayenne pepper (both anti-infl ammatory) make it irresistible. Using coconut oil instead of refi ned oils to cook at high temperatures is a healthy choice; it resists heat damage very well, and unlike other saturated fats, coconut oil is rich in lauric acid, which converts in the body to monolaurin, a potent antiviral, antimicrobial, antifungal compound. And it’s delicious!
2 teaspoons smoked paprika ¼ teaspoon cayenne pepper (or more, to taste)
2 tablespoons extra-virgin coconut oil 1
/3 cup popcorn kernels
1. Combine smoked paprika and cayenne in a small dish; set aside. 2. Place coconut oil in a large pot with a tight-fi tting lid over high heat. Add popcorn kernels and cover. When popcorn begins to pop, grasp pot handles and lid with hot pads and shake to keep kernels on the bottom. Keep shaking until popping slows and nearly stops. Remove from heat, uncover, and pour popcorn into a large bowl. 3. Sprinkle paprika mixture over popcorn and immediately toss to coat. Add salt to taste and toss again. Serve at once. PER SERVING: 139 cal, 8g fat (0g mono, 1g poly, 7g sat), 0mg chol, 2g protein, 15g carb, 3g fi ber, 1mg sodium
Alan Roettinger is a writer, food designer, blogger, and public speaker. His most recent cookbook, Speed Vegan (Book Publishing, 2010), offers quick, easy, plant-based dishes for the time-pressed home cook.
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48 deliciousliving | april 2012
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