Low Oxalate Green Vegetable Powder
How to make your own fresh green vegetable powder at home that is low in oxalates and highest in nutrients.
Ingredients
- 6 cups fresh green vegetables choose blend from list above
Instructions
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Chop the vegetables coarsely.
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Blanch on the stovetop in boiling water for 3 minutes.
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Drain/discard the cooking water and immediately rinse the blanched greens in cool filtered water to prevent overcooking.
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Drain the water again and pat dry gently with a clean, cotton dishtowel.
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Thoroughly dry the greens in a dehydrator set to 95-105 °F / 35 - 40 °C (preferred method). If you don't have a dehydrator, you can use an oven set to "warm" that goes no higher than 150 °F/ 65 °C (check veggies every hour to avoid over drying).
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Pulse dried greens in a food processor until desired powder consistency.
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Refrigerate fresh green vegetable powder in a glass jar with tight lid.
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Add a teaspoon to each serving of potatoes, eggs, smoothies and soups.
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Use up within 2 weeks.