Ingredients:
6 quart pot with lid
½ cup of organic non-GMO popcorn kernels
3 Tbsp. of coconut oil
2 tsp. ground toasted milk thistle seeds
2 tsp. nutritional yeast
1 tsp. kelp (flakes or ground)
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
1 tsp of chili powder
Fine ground sea salt (to taste)
Preparation:
Combine popcorn kernels, and oil in pot over high heat with lid. When kernels begin to pop, continuously shake pot and kernels until the popping becomes considerably slower or until the popcorn volume fill the pot. Remove from heat and transfer into bowl. Combine the remainder of ingredients and sprinkle over popcorn, toss to coat thoroughly. Salt to taste.
Recipe by Lynise Perry – http://foodandspiritprofessional.com
