Vegetable Loaded Popcorn

By Joe Cowan

Director of Operations


For some reason, my 18 month old son George doesn’t like eating greens, no matter how I cook them. Some bok choy from the garden, lightly wilted, with a pinch of salt and plenty of butter sounds divine to me. However, he will not touch it! So, rather than spend even two seconds arguing with him or fretting that he isn’t eating his vegetables, I simply opt for a different approach: delicious, crunchy, buttery popcorn that is loaded with as many different vegetables as I want. He eats it by the handful, and always asks for more.





1 cup Appalachian Heirloom Sweet Flint Popping Corn

1 tsp Dr. Cowan’s Garden Ashitaba Powder

1 tsp Dr. Cowan’s Garden Leek Powder

1 tsp Dr. Cowan’s Garden High Protein Blend

1 tbsp coconut oil

2 tbsp butter

Sea Salt to taste



  • in a large covered pot heat 1 tbsp of olive oil, coconut oil, or ghee. Add three kernels to the pan immediately and cover. Once those three kernels pop, add another cup of popping corn and turn the heat to low. Allow kernels to pop keeping the lid tightly on. Once you can count to three seconds without hearing a kernel pop, they are done popping. Remove the popcorn from heat immediately. In the same pan, melt butter and more olive oil and then pour over the top of popcorn.
  • In a small bowl, combine the powders and salt to taste. Once the butter has been poured over the top of the popcorn, sprinkle the powders over the top mixing by hand or with a spoon.