 Popcorn has to be the most underrated treat around, and these recipes are all about taking popcorn to the next level.
TIKKA MASALA POPCORN Ingredients: 1 dessertspoon of olive oil or melted butter 2 tsp salt 2 tsp ground cumin 1 tsp paprika 1/4 tsp cinnamon 1/4 tsp ground coriander 1/4 tsp turmeric 1/4 tsp ground pepper Method: In a large bowl, combine all the spices. When the popcorn is just popped, pour it over the spice mix, then tumble it about in the bowl to coat the popcorn. SWEET CHAI POPCORN This one is the perfect use for the fine, powdery spices at the bottom of your chai tin. Ingredients: 1 dessertspoon chai tea 1 tbl butter, ghee or your favourite cooking oil 2 tsp honey or sugar Pinch salt Method: In a small saucepan gently heat butter or oil with chai tea and honey or brown sugar. When its just hot, let it sit for a few minutes to let the chai flavours infuse, before pouring it over some freshly popped corn and mixing through. Sprinkle a pinch of salt over if desired. PIMP MY RECIPE: What other flavours do you like to spice up your popcorn? Mexican seasoning, cinnamon sugar, spicy chilli? Go crazy, and please share your popcorn adventures in the comments below!
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This no bake, no fuss treat is my weapon of choice when the afternoon or late night sugar cravings hit. Keep it in your freezer, and always be ready to slay the cravings beast!  Ingredients:
2 tbl maple syrup* 1/2 cup hulled or unhulled tahini 2 tbl raw cacao or alkalised cocoa powder 2 tbl coconut oil, melted 1 tsp vanilla essence Method: Simply stir all ingredients together in a bowl. If the mixture feels too thick, add a tiny splash of water. Pour into in a lined container, or in silicone ice cube trays sprayed with a bit of oil. Its a blissfully thick and fudgy consistency so you'll need to press the mixture into corners, nooks and crannies. Pop in the freezer. They will be ready to eat in an hour. Cut into squares (or if you've used silicone molds, just pop them out). Scoff a couple then return the rest to the freezer in an airtight container. This fudge, like most raw, wholefood treats, needs to be kept in the freezer. They can be kept for up to 6 weeks. *use any sweetener you fancy: maple syrup, honey, rice syrup, even a handful of mashed dates PIMP MY RECIPE: You can add any flavours you like to the mix: A shot of coffee, some mint essence, orange zest & cardamom...go crazy! You can also sprinkle things on top. I like using cacao nibs and sea salt flakes. |
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