Anyone with kids knows it could happen at any moment. The door bursts open and a head pops in and shouts "I'm hungry!" Lunch was hours ago and it still isn't time for supper. What do you do? Snacking is an inevitable part of childhood. It is also the place where we are most likely to give into the temptation to go with convenience over nutrition. But why waste your money on something that isn't food? Why spend your time and effort making their meals nutritious just to hand them junk so they will stop begging?

 

    Here are several ideas for snacks that won't break the bank and won't be nutritionally bankrupt either!

 

    Spread sprouted wheat or homemade tortillas with cream cheese and crumbled bacon, or refried beans and shredded cheese and roll them up. Hummus with carrot sticks, snow peas and celery sticks are easy to keep on hand. Lacto-fermented pickles are cool and salty. So are green or black olives. But what if you want something crunchy and salty?

 

    Popcorn is a popular snack choice. It used to be just a few wholesome ingredients but now the grocery snack aisle is filled with hundreds of different microwave popcorn styles and flavors. As tempting as they appear just turning over the box to read the ingredients will give you the first reason not to eat them. In addition to a list of chemicals in the popcorn is the bag itself. FDA studies have shown the grease-resistant chemicals coating the bag break down and are absorbed into our bodies. Then to add insult to injury nearly all of conventionally raised corn is genetically modified. Finally, you have to pay three or four dollars for 10 to 12 ounces of popcorn. For those prices they should include a movie!

 

    The solution is to pop your own popcorn. It is so simple, you can control all of the ingredients, there are no chemically coated bags to leach into your snack and you can use organic ingredients for a fraction of the cost. Popcorn is a great excuse to eat some very healthy fats. Just remember popcorn is a whole grain and you aren't pre'soaking it so go easy on it if you have digestibility issues.

 

    The recipe

Popcorn

3 Tblsp coconut oil

½ cup organic popcorn kernels

¼ cup melted butter

sea salt

 

    Use a heavy bottom pot that holds at least two quarts and has a lid. Have a large bowl waiting for the popped corn. Heat the coconut oil in the bottom of the pot for about thirty seconds on medium-high heat. Some people like to put two or three popcorn kernels in the oil while it is heating and when the test kernels pop they know the oil is ready. This isn't necessary but you can do it if you like. After the coconut oil has heated for a bit dump in the popcorn kernels. Place the lid on the pot. Use pot holders or oven gloves and hold the pan, gently shaking it, as the kernels begin to pop. Popping will be fast and furious but then soon slow down. Shake the pot gently to keep the unpopped kernels at the bottom close to the heat. When popping slows to five or ten seconds between each pop it is time to turn off the heat. Carefully open the lid away from you so the hot steam won't scald you. Pour the popcorn into your bowl. Drizzle the melted butter over the hot popcorn, stirring to coat. Sprinkle to taste with the sea salt.

 

    Uneaten popcorn can be stored in a zip top bag although it is never quite as good as when it is freshly popped!

 

    If you want a sweet hot treat you can add 3 tablespoons granulated sugar on top of the popcorn kernels when you put them in the hot coconut oil. Sprinkle a half teaspoon of cayenne pepper over the popped corn when you add the salt and the butter. I have not tried this recipe with sucanat but I think it should work if you don't want to use refined white sugar.

 

    You can find more recipes for snacks in the Nourishing Traditions cookbook. The smoked salmon spread and herb cheese spreads are favorites at our house.