Rosemary, sea salt & sesame popcorn is the perfect power snack. With a hint of fresh herby rosemary flavour, both my children loved the popcorn especially while we were enjoying our movie night. This is super tasty and flavoursome and I was surprised that both my children loved it as much as they did because of the herby flavour!
This recipe is from Natural: Wholesome recipes for pure nourishment cookbook. The book will be released on 15th March 2016 to buy on Amazon and is published by Parragon Books Ltd. The book is hardback containing about 320 pages. It comes with eight chapters: wake up, energy-fuelling lunches, super-charged snacks & sides, dressing, sauces & dips, a feast of vegetables, power-packed protein, the sweet stuff and healthy nectars. It is easy to navigate through the book for recipe ideas.
Each recipe comes with clear instructions and beautiful photos. The recipes drives towards eating a clean and health giving approach to everyday eating. It incorporates more nutrient-dense foods and less processed ones to help boost, balance and benefit your overall health. It has certainly enlightened me how to use more wholesome ingredients in my normal cooking and baking.
Out of so many recipes, I decided to make this popcorn dish as it is the simplest and I had the ingredients to hand! I really need to buy more wholesome ingredients and root vegetables! There are so many recipes using beetroot and avocado. They are one of the best superfoods!
To make this popcorn which serves 4 persons, you will need.
Ingredients:
- 40g sesame seeds
- 2 tablespoon olive oil
- 2 rosemary stems, torn into large pieces
- 200g popping corn
- 1 teaspoon sea salt
- 2 tablespoon balsamic vinegar
Method:
- Add the sesame seeds to a large frying pan with 1 teaspoon of the olive oil. Cover and cook over a medium heat for 2 – 3 minutes, shaking the pan from time to time, until the seed are toasted golden brown and beginning to pop. Scoop out of the pan into a bowl.
- Add the remaining oil and the rosemary to the pan and heat gently, shaking the pan to release the rosemary’s oil. Add the corn, cover with the lid and cook over a medium heat for 3 – 4 minutes, shaking the pan, until all the popcorn has popped.
- Remove from the heat and sprinkle with the toasted sesame seeds and season with the salt and vinegar, then tip into a serving bowl, discarding the rosemary just before eating.
I omitted the vinegar as my children are not keen on it. The popcorn is very flavoursome and delicious!
Disclosure: I received this book from the publisher for free. However, they have not paid me for this review, and they do not exercise any editorial control over my review or anything else on this site. Contains Amazon affiliate link.
