Organic Kettle Corn

Recently I had the privilege of having my fourth appearance on Rogers 22's Daytime Ottawa. They have always been so welcoming to me since before I was even sure of what I wanted to share with people about cooking. I always knew I wanted to share my joys and passion with farm to table cooking with others!

Getting Deep

Derek Fage, host of Daytime Ottawa, is an amazing and inspiring man. Check out his interview with Sarah Roberts. I can relate to Derick's struggle with bullying and self consciousness...

But Eva..

..you're so up upbeat and successful and cray cray! We all have our stories.. and Sarah Robers is sharing stories with, but not exclusively, the mantra of 'Our secrets make us sick'. I have been struggling with depression, anxiety and panic attacks for a lot of my life and changing diets was one big step forward for my own healing. Check out my interview with Sarah below for more!

Back to BASICS though..

I've started a series called Nom Essentials. I think it's important to realize how easy and affordable cooking from scratch is.. not to mention the health benefits! If you're gluten intolerant and dairy intolerant and know all about how important it is to eat organic corn vs GMO corn, this is the snack for you!

Organic Kettle Corn

1/2 cup popping corn kernels
1/2 cup coconut oil
1/4 cup brown sugar
2 tsp salt

Heat up a large pot with fitting lid near by on medium high heat with 1/4 cup coconut oil. Add 2 kernels to the oil and wait until one kernel pops.
Meanwhile melt the rest of the coconut oil and brown sugar in a small saucepan, stirring occasionally.
Once the kernel in the pot pops, add the remainder of the kernels to the pot. Place pot lid on immediately and do no remove until the kernels stop popping frequently (2-3 secod between pops).
Once kernels are popped, remove the lid off the pot and place in a large tupperware. Add melted oil and sugar to the tupperware, place tupperware lid on the container and shake immediately.
Put in bowl and enjoy!