Reprinted from The Blood Type Diet Website (www.dadamo.com)

Faux Popcorn with Nutritional Yeast
134 votes


Description:

Okay, took me a while to nail this, but you have to try this because it is really good to eat in place of our beloved old friend popcorn. This stuff rocks, people! It tastes a *lot* like the good, ole popcorn with brewer's yeast from my college days. Also, for those of us who are grain-free, it is a nice change of pace from veggies and meat!

Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (5 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (3 beneficials)
  • Type O Non Secretor (5 beneficials)
Category:
  • Snack
Ingredients:
  • 1/2 - 1 cup of raw, shelled pumpkin seeds
  • 1/2 - 1 cup of walnut pieces
  • Dark toasted sesame oil or olive oil (I prefer the sesame oil)
  • 1 large scoop of KAL nutritional yeast (using the scooper provided), or the nutritional yeast of your choice
  • sea salt, to taste
  • garlic powder or finely minced fresh garlic, optional
How to make it:
  1. Coat the a saucepan with the oil. Don't use too much, just enough to generously coat pan, but don't be too spartan about it, because you don't want the nuts/seeds to burn, and you want a little oil to absorb the nutritional yeast, which is a later step.
  2. Add nuts/seeds, about half of the sea salt, and fresh or powdered garlic, if you are using it.
  3. Cook on high for about 3 minutes, or until the pumpkin seeds start popping at and sounding like the popcorn they are trying to imitate.
  4. During that three minutes, shake, rattle and roll the nuts/seeds around in the pot and don't go anywhere.
  5. As soon as the pumpkin seeds start acting up and misbehaving, cover the pot, turn the heat to medium, give her a good shake, and then cook for about another 7 to 10 minutes, shaking the pot occasionally as you would a batch of popcorn. But you don't have to hover like you did initially, just give her a shake every few minutes.
  6. After the 7 to 10 minutes has elapsed, remove from heat, leaving the lid on as seeds will be popping and spitting all over the place - you'll hear them!
  7. Let it stand off the heat for a few minutes, then take the lid off.
  8. The nuts/seeds should range in color from a light gold to dark brown and black. The black ones are good!
  9. There shouldn't be too many green pumpkin seeds left, but a few here and there are fine.
  10. Pour seeds/nuts onto a paper towel to absorb excess oil, just for a minute or two, maximum.
  11. Now add your nutritional yeast and mix well. The yeast will absorb rest of oil.
  12. Eat immediately, or you can refrigerate the mixture and it keeps very well.
  13. I personally think it tastes even better straight out of the refrigerator the next day or even later.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Walnut (English)1 ,2 B B B B N B B B
Yeast (Brewers/Nutritional)  N B N B N B N B
Pumpkin Seed/Pumpkin Seed Butt...1 B B A A A N B B
Sea Salt1 N N N N N N N N


BTD Variations and Substitutions Analysis:

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sesame Oil1 ,2 N B A A A A N N
Olive Oil1 ,2 B B B B B B B B

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients rich in lignans.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 04, 2007 at 04:09 PM By: Don