THOUGHTS-mmm Popcorn. I thought that there was some process to make popcorn kernels as they are and thus would eliminate them from my diet but upon researching it I have found that it actually grows like that on the cob.
Here is some wiki information on it.
Popcorn or popping corn (Zea mays everta, "corn turned inside out") is a type of corn which explodes from the kernel and puffs up when heated. Corn popping was originally discovered by Native Americans, but became popular as a snack food during the United States Great Depression, especially in movie theaters.Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.There are many techniques for popping corn. Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th Century. Many types of small-scale home methods for popping corn also exist, with the most popular in the USA being prepackaged microwavable popcorn.[1]As a snack food, popcorn has both advocates and detractors. Some consider it to be a health food, while others caution against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.
CHALLENGES-Not being able to melt margarine and cover my popcorn with salt.
TRIUMPHS- Created a spic dressing for my popcorn instead and it tasted good.
WHAT I ATE-
BREAKFAST- 4 small buckwheat, soy milk and cinamon pancakes. Left over batter from last night. Covered in rice malt syrup.
SNACK- Mixed nuts
LUNCH- Salad- Chickpeas, avocado, shallot, lettuce and cucumber.
Dressing- Flaxseed oil, dijon mustard, lemon juice and garlic.
SNACK- Air popped popcorn. Tsp canola oil. Coriander powder, oregano powder, tumeric powder and cumin powder. Mix oil and spices together and pour over popcorn.
DINNER- Left over adzuki pasta bolognaise.
DESSERT- Buckwheat biscuit.
Buckwheat flour, oats, soy milk, dessicated coconut and flaked almonds.
Preheat oven to 220 degrees.
Mix together in a bowl.
Line tray with baking paper.
Using a spoon spoon mixture on to baking paper.
Cook until golden brown.
EXCERSICE- Walking to and from the train station.
Here is some wiki information on it.
Popcorn or popping corn (Zea mays everta, "corn turned inside out") is a type of corn which explodes from the kernel and puffs up when heated. Corn popping was originally discovered by Native Americans, but became popular as a snack food during the United States Great Depression, especially in movie theaters.Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.There are many techniques for popping corn. Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th Century. Many types of small-scale home methods for popping corn also exist, with the most popular in the USA being prepackaged microwavable popcorn.[1]As a snack food, popcorn has both advocates and detractors. Some consider it to be a health food, while others caution against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.
CHALLENGES-Not being able to melt margarine and cover my popcorn with salt.
TRIUMPHS- Created a spic dressing for my popcorn instead and it tasted good.
WHAT I ATE-
BREAKFAST- 4 small buckwheat, soy milk and cinamon pancakes. Left over batter from last night. Covered in rice malt syrup.
SNACK- Mixed nuts
LUNCH- Salad- Chickpeas, avocado, shallot, lettuce and cucumber.
Dressing- Flaxseed oil, dijon mustard, lemon juice and garlic.
SNACK- Air popped popcorn. Tsp canola oil. Coriander powder, oregano powder, tumeric powder and cumin powder. Mix oil and spices together and pour over popcorn.
DINNER- Left over adzuki pasta bolognaise.
DESSERT- Buckwheat biscuit.
Buckwheat flour, oats, soy milk, dessicated coconut and flaked almonds.
Preheat oven to 220 degrees.
Mix together in a bowl.
Line tray with baking paper.
Using a spoon spoon mixture on to baking paper.
Cook until golden brown.
EXCERSICE- Walking to and from the train station.
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