When you crave the crunchy feeling, that foods such as popcorn can give you, your body is signalling a need to balance Kapha Dosha.
Celery, parsley, raw apples and popcorn all having a crunchy quality. But they also have a good deal of astringency in their taste.
The roughening crunchy quality and the drying astringent taste of popcorn helps balance the unctuousness and wetness of Kapha Dosha, that can accumulate in your body during winter and spring.
In the following recipe we add cumin and coriander to popcorn. These spices are diuretics and help dry out water-logged excess Kapha Dosha from your body.
Ghee is added to the popcorn. This fat is a much lighter than butter, yet still gives it a smooth, buttery flavour. Ghee creates significantly less cholesterol in your body than butter.
- 1 cup of Organic Popping Corn (to avoid GMOs get organic from wholefoodsonline.co.uk)
- 1 tbsp of Ground Cumin
- 1 tbsp of Ground Coriander
- 2 tbsp of Organic Ghee
- 1/4 tsp of Sea Salt or Black Salt
- Melt tsp of ghee in large, heavy pan or skillet
- Add the Popcorn Kernels and turn up the heat to medium high
- When the corn starts popping, shake the pan once every few seconds to ensure that more of the corn pops
- When all the corn has finished popping, stir in the ghee and spices.