Superfood Popcorn Seasoning Green popcorn is fun. With a spiru- lina powder, garlic powder, sea salt and cayenne pepper spice mix, even a movie snack can be healthy. “Spirulina is one of the most potent of all superfoods. Avail- able in a powder form, it’s a blue-green algae that provides protein, B vitamins and iron. It’s used as a natural energizer,


digestive aid and detoxifier,” says Tara Milhern, a holistic health coach in New York City. She also likes it sprinkled on baked potatoes or vegetables as a finishing flavor. See Tinyurl.com/Healthy PopcornSeasoning. Without preservatives, homemade


healthy condiments don’t last as long as commercial versions. McClees advises,


DIY Condiment Recipes


THE Green Sauce “Tis sauce is a salad dressing, dipping sauce or sandwich spread,” says nutrition expert Dana Angelo White. “Aſter tasting it, you’ll be putting it on everything.”


Yields: about 2 cups


Plant-Based Ranch Dressing “Ranch dressing can be dairy-free and made with tofu, making it plant-based and oil-free,” says Kim Campbell.


Yields: about 2 cups


2 lb tofu, about 2 (14-oz) packages 1½ Tbsp fresh parsley, chopped ¾ cup onion, finely chopped 2 cloves garlic 3 Tbsp distilled white vinegar 2 Tbsp agave syrup 1 Tbsp lemon juice 1 tsp nutritional yeast 1 tsp dry mustard ¼ tsp paprika ½ tsp celery seeds 1 Tbsp dried chives ¾ cup filtered water


Blend all ingredients in a food processor until smooth.


Courtesy of Kim Campbell, from the T. Colin Campbell Center for Nutrition Studies at NutritionStudies.org


1 avocado, peeled and seeded Juice of 2 limes 2 cups fresh cilantro (leaves and stems) 1 jalapeno pepper 2 Tbsp white vinegar 1 Tbsp honey 1 tsp kosher salt ¼ white onion 1 cup filtered water


Combine ingredients in a blender and blend until smooth.


Taste for seasoning and adjust as needed.


If mixture appears too thick, add a little more water.


Courtesy of Registered Dietitian Dana Angelo White


“I store mine in a glass mason jar for one week in the fridge. I choose a half-pint-size jar, since the less empty space there is at the top of the jar, the longer it keeps.”


Judith Fertig writes cookbooks plus foodie fiction from Overland Park, KS (Judith- Fertig.com).


Pomegranate Molasses It takes about an hour to cook down, but homemade unsweetened pomegran- ate molasses is worth the time, advises Angela Cooks.


Yields: 1 cup


32 oz unsweetened organic pomegranate juice


Fill a saucepan with the juice and bring it to a low boil.


Reduce the heat so the liquid will stay at a low boil, and let the juice cook down to a scant cup of thick, syrupy liquid. Tis takes about an hour; note that it will thicken more once it is cooled.


Once arriving at a desired thickness while cooking, let it cool completely.


Transfer the pomegranate molasses to a glass jar to store in the refrigerator where it will keep well for a few months.


Courtesy of Angela Cooks, who blogs at SeasonalAndSavory.com.


May 2018 27


photos by Stephen Blancett


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