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Guilt-free "Cheesy" Popcorn

 

2 tbps organic coconut oil
1/2 cup organic popcorn
1/4 cup nutritional yeast
2 tsps organic turmeric powder
2 tsps Himalayan sea salt (ground fine)

 

 


Heat oil in large pot (I use my pasta pot) to medium high heat. Put the corn in after it's heated. Then sprinkle 1 of the tsps of salt and tumeric in the pan over the unpopped corn. Shake the pan until the first corn pops. Then cover and continue to shake until it finishes popping. Pour into large bowl. Pour 1/2 of the popcorn in bowl, sprinkle 1/2 the remaining turmeric and salt over it and 1/2 of the nutritional yeast. Then pour the rest of the popcorn in the bowl and repeat. Add more salt to taste.  If you prefer to have a bit more moisture on your popcorn, as the switch to a healthier version you may miss the buttery-feel, there is a simply trick. Just heat a few teaspoons of coconut oil, as you would butter, and pour it over the popcorn BEFORE adding the extra turmeric, salt and yeast. Sometimes I do this, sometimes I don't. Incorporating more coconut oil into the diet is an excellent choice instead of dairy. 

 

Warning: Keep a napkin handy because the tumeric will stain your fingers. However it is so worth it! The nutritional yeast is an excellent source of B12 and the turmeric is off the charts with benefits.    Enjoy!!!
 

So-Simple Sun-Dried Tomatoes in Olive Oil 

 

Smaller varieties of tomatoes   

 (I used Sun Golds, Giant Cherry, Juliet and Yellow Pears)

Quality Organic First Pressed Olive Oil

Fresh Garlic

Fresh Basil

Cracked black pepper

Sea Salt

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The How To:

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Specific amounts were not used on the recipe because it depends on how many tomatoes you have to use. I had several pounds.

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First you need to wash the tomatoes and pat dry.

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A great way to get the film off if you are using store bought tomatoes is to soak them in water with 1/2 cup of white vinegar for 15 minutes. It will clean them and get the wax off.

 

 

 

Next you slice all the tomatoes in half and place skin side down on a dehydrator sheet. A silpat works best. Lightly sprinkle with sea salt.

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If you do not have a dehyrator, use a cookie sheet lined with parchment paper and set oven as low as it will go. When you place the cookie sheet in, do not close the door the whole way.

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Set dehydrator to 114 degrees for 5 hours and occasssionally check them. The Juliets naturally have less pulp, so they were done long before the other ones. Keep checking. The goal is to have them still pliable with some texture. You do not want them hard! 

 

 

 

Next, when the tomatoes are done, put in jar with basil, fresh chopped garlic, sea salt, pepper, and cover with olive oil. Use a spoon to mix up. Put in refrigerator for super quick meal of pasta, or bruschetta, or any other ideas you may have.
 

 

 

This is what I made today with sliced and toasted ciabatta bread, diced avocado, sun-dried tomato mix, more fresh basil, a few diced red onion, herbed goat cheese, and then drizzled with olive oil. It was fantastic!

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