Cinnamon & coconut popcorn
This past week has been a week of popcorn experimentation as I’ve been spending a lot of time sat at my desk writing nutrition plans for clients and writing health talks and articles for various projects. I wanted a snack I could merrily chomp my way through, without being too heavy and putting me in a carb coma! Popcorn has been my saviour. It only takes a few minutes to make but it smells, sounds and tastes amazing and it’s a great thing to have going on in your home.
If you haven’t made popcorn yourself, from scratch, it’s the simplest thing to do in the universe. All you need is a deep pan, with a lid, though you can use tin foil if you don’t have a lid, some corn kernels, coconut oil and whatever flavour you’d like to add! I used cinnamon this time round but I’ve used himalayan, nutmeg, ginger and himalayan salt this week and experimented with stevia for a more sweet popcorn.
50g of corn goes a long way and serves a generous one bowl portion. Nutrient-wise, corn supplies vitamins B3, B5, B6 and magnesium and phosphorus, though not at levels that you’d give them superfood status. They’re a bit of a blank canvass which is what I love about them, so you can add whatever flavour to them and they take it on.
Cinnamon can moderate blood sugar levels as it contains a range of phytochemicals called “chalcone polymers”, and the active ingredient – methylhydroxychalcone polymer, or MHCP – seems to mimic insulin function, increasing glucose uptake by cells. It increases glucose metabolism in the cells by twentyfold or more so is a perfect addition to the diet for anyone suffering with type 2 diabetics or that is pre-diabetic. Anything that can mimic insulin and increase glucose uptake is a great thing to include in one’s diet, you can add it to your morning porridge or sprinkle it into your smoothies. It also contains anthocyanins which improve capillary function and it tastes rather delicious which is the most important thing!
Enjoy this super simple and delicious popcorn feast! Munch away at your desk or on the sofa with a good movie and get experimenting with flavours! If you come up with any amazing combinations then do share then with me on the comments section below or alternatively share your recreations with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!
All the healthy best,
- 50g (1/4 cup) popcorn
- 3 tablespoons coconut oil
- 1 teaspoon ground cinnamon
- Heat a large deep sided saucepan over medium heat.
- Add the coconut oil and let it completely melt. Put a few kernels into the pan with the lid on and wait for them to pop. This helps determine when the oil is heated enough for popping.
- Once the test kernels have popped, place the rest of the popcorn kernels into the pan and stir briefly with a wooden spoon to ensure all kernels are thoroughly coated with coconut oil.
- Cover with a lid, leaving it slightly ajar for the steam to escape or if you don’t have a lid, cover the pan with foil and poke a few slits in the top with a knife.
- After the kernels begin popping, start to shake the pan every 10 seconds or so to make sure the kernels all get popped. Do this until you hear the popping slow down to help uniform popping.
- When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds to help the popcorn at the bottom from burning.
- Sprinkle with cinnamon and give the pan a further shake to mix well.