Popcorn

Popcorn is crunchy, rough, dry, light, and mobile in the body because of its air and ether qualities. It balances the Kapha dosha's cold, wet, heavy, andies, stagnant attributes but can aggravate Vata and Pitta. One way to make dry, light, and mobile popcorn more balanced for Vata and Pitta is by adding warm, wet, and heaviness with butter or ghee. In Ayurveda, Ghee (clarified butter) is a staple for many people, and this recipe uses ghee infused with Turmeric powder and salt.

Serves Four

Equipment Needed

1 Large pot

1 Small pan or pot

1 Grocery paper bag

Ingredients

4 tablespoons ghee

1/2 cup of un-popped popcorn kernels

1 teaspoon powdered turmeric

1/2 teaspoon powdered ginger

To taste - mineral salt

Directions

In a large pot with a lid, melt 1 tablespoon of ghee and add popcorn kernels. Place lid on top and shake a bit to ensure kernels are well-coated, then cook over medium heat, without touching, until popcorn kernels have popped and popping has slowed to one or two pops every few seconds.

In a second pan, melt the remaining ghee and add the turmeric and salt.

Place the popped kernels in the paper bag, pour in the spiced ghee, fold the top of the bag, and start shaking until the popcorn is coated.