Round two, we love a good bowl of popcorn as you may remember from this post. Though this isn't just any bowl of popcorn as you may have already guessed. We're making this bowl interesting and nutritious with the use of a favorite power green, kale of course, and a famous antioxidant, turmeric, in the curry powder. And just look at that beautiful color created from the turmeric - no artificial butter coloring here! Actually this recipe is butter-free using coconut oil for an extra depth of flavor. But first, more on the unique form of kale we used for this recipe.
When you think of kale you most likely think of a big healthy salad...right? But we have found so many other ways to add this power house green into almost every meal and snack! Powdered kale can be used much like a dehydrated herb. Add this nutritious dark green powder to popcorn, soups, sauces, guacamole, hummus, smoothies, homemade crackers, to the cooking liquid of grains, or believe it or not this can actually be snuck into chocolate chip cookies (we've done it!). Once kale leaves are dried and turned into a powder the possibilities are truly endless. And what a great use for all that end of the season kale in your garden or at the local farmers market. Powdered kale will not only add a nutritional boost but also an earthy flavor to your recipes. Try it out soon and tell us what you think! If in need of ideas, we've got the perfect popcorn recipe waiting for you.
Dehydrated Kale Powder
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
Preheat oven to 300 degrees. Rinse then dry kale leaves and use a sharp knife to remove the stems. Evenly place kale leaves on a parchment lined baking sheet making sure to not overlap. Cook kale in the oven for 10-12 minutes (flipping mid way through) or until kale is dried and crunchy. Watch kale leaves carefully as they burn quickly. Allow kale to cool completely then place in a resealable bag, release all the air, and crunch leaves until they form a powder. Store dehydrated kale powder in a cool and dry place. Kale powder will last for up to 3 months if stored in an air tight container.
Sweet and Savory Curry Popcorn
PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
Servings: 12 cups
3 oz organic popcorn kernels (about 1/2 cup)
3 Tbsp coconut oil
1/2 tsp sea salt
2 Tbsp dehydrated kale powder
2 tsp yellow curry powder
2 tsp sugar
In a dutch oven or deep cast iron skillet add 3 Tbsp coconut oil and sea salt. Turn stove top on to medium-high heat and allow oil to melt. Add one popcorn kernel to melted oil and wait a few minutes until the kernel pops (this is how you know the oil is ready). Add 3 oz of kernels to the pan and cover with a lid. Bring the temperature down to medium heat. While wearing oven mits, gently shake the pan back and forth to allow kernels to evenly pop. Continue doing this until you no longer hear popping. You may also lift the lid to take a peak, just be careful! While the popcorn is still hot, add the curry powder, sugar, and kale powder over the top and stir to combine. Use a large spoon (or your hands) to evenly disperse the flavors. Pour prepared popcorn into a large bowl and snack on!
We've really done it this time. This popcorn is changing the popcorn game. Sweet, spicy, salty, bright, and earthy all at the same time. And again, that color! We suggest making this recipe now while you're inspired, you won't be sorry.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.