Good Fats Part 1

We eat a lot of popcorn around here. It's such a cheap, easy snack and I'm a big fan of both cheap and easy. Our favorite way to eat it is with red palm oil (aka palm fruit oil):

Extra virgin Palm Fruit Oil is pressed from the ripened fruit of the palm tree. It is a rich source of Vitamin E oil and antioxidants, and is stable against heat and oxidation. Palm Fruit Oil is commonly used in food products as a healthier alternative when compared with other higher saturated oils.

~from the Mountain Rose Herbs site

Here's what this golden oil looks like, scooped out of my Mountain Rose gallon bucket:

Now it's time to add the popcorn kernels. I like to experiment with different varieties, but today we're having regular old yellow popcorn. Add enough to almost cover the bottom of the pot:

Cover and cook over med-high heat. It will take about 2 minutes before anything happens. Alton Brown says to keep the pot moving the whole time, so I do. (Yes, I always do what Alton Brown tells me to do. I'm very obedient.)

When the popping stops, we have a big delicious beautiful bowl of what looks like movie popcorn. But this stuff is actually healthy! And it tastes fantastic!

I use red palm oil for anything savory. I add a big spoonful to pretty much whatever I'm cooking for dinner. For sweet stuff, I use virgin coconut oil, but that's another post.
The health benefits of red palm oil far surpass those of EVOO and I think you'll really like it once you try it! I'll save you a bunch of time and money too-- this is the cheapest place to find this healthy fat: