In our latest issue:

 Quick nutrition for busy mornings, a healthy school lunch guide, gut-healthy tips  See more >
KIWI magazine

popcorn

What’s Latham Thomas’s guilty pleasure? Making a big bowl of popcorn and lounging in front of the television on a Friday night! But she doesn’t just throw a store-bought version in the microwave. The founder of Mama Glow, a holistic maternity lifestyle resource, makes her own popcorn using organic kernels and a few other special ingredients. Here, she shares her recipe for a fancier, healthier take on the classic treat. (For more delicious recipes and tips look for Thomas’s book, Mama Glow: A Hip Guide to Your Fabulous Abundant Pregnancy, in stores and online.)

Ingredients

  • ¼ cup coconut oil
  • ½ cup organic popcorn kernels
  • 2 Tablespoons black truffle oil
  • 2 teaspoons black truffle shavings (if available)
  • Maldon sea salt, to taste

Directions

  1. In a heavy pot, pour in the coconut oil over medium heat and add the popcorn kernels. Mix so the kernels are covered.
  2. Put a lid on the pot and cook over medium heat, shaking occasionally, until the kernels have stopped popping. Immediately transfer to a bowl.
  3. Drizzle the truffle oil add the truffle shavings (if using) and a sprinkle of salt. Toss the popcorn to distribute the oil and salt. Serve warm.
Advertisements
Advertisement
Advertisement
© 2017 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy