Popcorn has probably been around longer than any other snack food
on the planet. It has a rich history, dating back to before
civilization and taking part in a multitude of events we celebrate
every year. It's the most popular snack food around the world, and
the second most popular snack in America (falling just behind
potato chips). Popcorn can be found all over the country, at movie
theaters, carnivals, and most people's kitchens or pantries. It is
a common misconception that popcorn is an unhealthy snack. The
reason some people avoid popcorn is because they don't understand
the real culprit Behind its supposedly unhealthy status, are the
seasonings and additives, often added to commercially packaged
products to liven up the bland natural flavor and to lengthen it's
shelf life. The popcorn itself is a wholegrain, and these can help
prevent cancer and lower the risk of heart disease, while also
supplying healthy nutrients that support our vision. There are many
different methods to create popcorn, but the basic principle stays
the same. All you have to do is make the kernels hot enough to heat
the moisture contained naturally inside, and turn that into steam.
The steam creates pressure from inside the hard shell casing and
before you know it, POP - the kernel is turned inside out and is
ready to be consumed. As long as you can generate heat and have
some kernels on hand, you can make popcorn Enough of the history,
what about the recipes? I've gathered 30 of the finest popcorn
recipes from around the world for your snacking pleasure, and have
tried to keep them free from artificial sweeteners, preservatives
or other nasty additives wherever possible. I've specified 9 cups
of popped corn for most recipes, as that gives 3 generous cups per
serving - you can have as many or as few servings as you fancy, but
keep an eye on the calories For your convenience, I've also
included nutritional data from the USDA for each recipe - that's
the U.S. Department of Agriculture and not the United Square
Dancers of America My preference for both flavor and health
reasons, is freshly air-popped popcorn - so I have used that kind
for all of these recipes. Everything in this book can be made with
kernels you have freshly popped, or if you are in a hurry (or
feeling lazy ), then you can always use the plain store bought
pre-popped variety - just make sure you check the packaging for
artificial nasties Most of the ingredients for these recipes can be
found at your local grocery store or deli, but if you get stuck,
then the slightly more unusual ones can also be bought online via
this special page on my website - www.greengourmetbooks.com/ing
Enjoy preparing and sharing Lori x P.S. - If 30 recipes isn't quite
enough for you, then check the back of the book to find out how to
get another 12, absolutely free
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