It's day five of the detox diet and all is going well although my chocolate cravings are starting to get out of control. It's not that I eat a lot of chocolate normally, I think it's just the fact that I'm not allowed any.
It's my boss's birthday tomorrow so I've spent the afternoon making vegan chocolate cupcakes to take to work. It's been tortuous. The smell of freshly baked cupcakes is playing tricks on my mind. I actually caught myself in a daydream where I was drinking the wickedly delicious batter right out of the Pyrex measuring cup. I'm turning into Homer Simpson
To sate my chocolate cravings, I've been turning to spicy popcorn. While it's not exactly sweet, the the popcorn's satisfying crunch tends to do the trick.
The spices are a simple mix of paprika, ground cumin, chili powder and salt. I don't have a microwave so I cook my popcorn on the stove top, which going by the reactions of my friends, must be old fashioned. It seems to work just as well though, and at least the kernels aren't being nuked!
During the detox diet I've been turning to a few old, yet trusty Taste Buddies recipes some of which include:
Spicy Popcorn Recipe
1/2 cup of corn kernels
2 tbs vegetable oil
1 tsp of paprika
1 tsp ground cumin
1 tsp chili powder
1/2 tsp sea salt
- Heat the oil in a large saucepan over a medium-high heat. Add the corn kernels to the pot but ensure that you can still see the bottom of the pot -- this means don't add too many kernels otherwise they don't cook evenly.
- Cover the pot and shake it around to coat the kernels in oil. Let the pot heat up for about 2 minutes on medium-high heat. Turn the heat down to medium-low and add the spices. Shake the pot to coat the kernels again and then cover the pot and let it heat up.
- Shake the pot every so often. Once the kernels start to pop, open the lid ever so slightly to allow some air in. Turn the heat down a little lower and keep shaking the pot. You don't want the spices to burn so keep an eye on it.
- The kernels should be popping very rapidly now. You can turn the heat off but leave the pot on the burner.
- Once the popping starts to slow down, take off the lid and place popcorn in a large bowl. Sprinkle on some salt and serve.
- Popcorn can be stored in an airtight container for up to a week.