1/2 cup organic popcorn (TRY: Eden Organic Popcorn)
1 cup unsalted Brazil nuts, coarsely chopped
1 tbsp olive oil
In a small bowl, mix together cheese, rosemary, garlic powder and salt. Set aside.
In a heavy-bottomed medium pot, heat coconut oil on medium. To pot, add 2 to 3 kernels popcorn and cover with a lid. Once kernels pop, about 2½ to 3 minutes, add remaining popcorn in an even layer and cover, leaving it open about 1/2 inch to allow steam to escape.
Shake pot occasionally. If you can’t shake it with the lid ajar, then cover the pot, shake and open the lid again when you return the pot to the heat.
Once the popping slows down to several seconds in between each pop, remove lid and add Brazil nuts to pot. Transfer popcorn mixture to a serving bowl and drizzle with olive oil. Sprinkle with cheese mixture and toss to coat. In cool climates, store in an airtight plastic bag or container for 3 to 4 days; in warm climates, refrigerate in an airtight container for 3 to 4 days.
Smaller spring potatoes, also known as new potatoes, tend to be sweeter, making this an ideal time of year to try a variety other than America's beloved Russet (otherwise known as the Idaho potato). Our Herbed New Potatoes is a side that's both simple and elegant.
When you get home with your groceries, wash, dry and prep your greens before putting them away in the fridge. This little trick will make you far more likely to toss them up for salads, layer on sandwiches or stir into soups and stews. Be sure to store your greens with a damp cloth or towel in a resealable bag to keep them at their freshest. Use greens in pastas, wraps, sandwiches, stews and soups, or enjoy them raw paired with your favorite Clean Eating salad dressing, like the one in our Easy Garlic Chile Greens.