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A World of Flavours


    A World of Flavours

    Perk up your popcorn with these flavour mixes. For each, mix the ingredients in a small bowl, sprinkle on popcorn, and stir.


    Pumpkin Pie Spiced Popcorn

    1 Tbsp (15 mL) coconut palm sugar or other natural dark sugar
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) ground ginger
    1/8 tsp (0.5 mL) ground allspice
    1/8 tsp (0.5 mL) ground cloves
    1/8 tsp (0.5 mL) nutmeg

    Thai Popcorn

    1 tsp (5 mL) curry powder
    1 tsp (5 mL) dried basil
    1/8 tsp (0.5 mL) sea salt
    1/8 tsp (0.5 mL) cayenne powder
    Zest of 1 lime

    Smoky Popcorn

    1/2 cup (125 mL) finely grated smoked cheddar cheese
    3/4 tsp (4 mL) smoked paprika
    1/2 tsp (2 mL) smoked salt
    Garlicky Rosemary Popcorn

    1/4 cup (60 mL) grated Parmesan cheese
    2 Tbsp (30 ml) finely chopped rosemary
    3/4 tsp (4 mL) garlic powder
    1/4 tsp (1 mL) sea salt
    1/4 tsp (1 mL) black pepper

    Wasabi Popcorn

    1 1/2 tsp (7 mL) wasabi powder
    1 tsp (5 mL) coconut palm sugar or other raw sugar
    1/4 tsp (1 mL) sea salt
    1/8 tsp (0.5 mL) cayenne 
    1 sheet nori, finely crumbled

    source: "Popcorn", alive #359, September 2012


    A World of Flavours




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    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.