Homemade Green Vegetable Powder | Healthy housekeeper

How to make your own fresh green vegetable powder at home that’s low in oxalates and other gut-damaging antinutrients. Saves money and is so much healthier!

Green vegetable powders are a very popular type of dietary supplement. They’re a convenient way to add extra vegetables to the diet without having to cook or otherwise prepare them.

Parents especially love them because vegetable powder is easily hidden in smoothies or soups for picky eaters.

The problem is that commercial brands of green vegetable powder have a sinister side that most consumers are only vaguely aware of (if at all).

First, they are very prone to rancidity.

Once you powder green veggies, they will get stale very quickly if not refrigerated. Given that the shelf-life product you buy is at least weeks old, it seems wise to avoid them.

Second, most brands of powdered veggies I’ve reviewed over the years use veggies high in anti-nutrients like oxalates.

These vegetables need to be carefully prepared at home (discarding the cooking water) or avoided altogether for those with digestive sensitivities or those on a low-oxalate diet.

Finally, brands containing water green are at risk of contamination from cytotoxins and heavy metals.

See the linked article for more details on the risks of commercial green vegetable powders with study citations.

Or of course, the solution to these problems is to create your own fresh and safe version!

You will be pleased to know that the process is very simple.

Bonus! You can make your powdered veggies oxalarm by simply choosing the right veggies!

Best low-oxalate greens for homemade powder

If you go to the trouble of making your own powdered greens, you might as well use veggies that are low in anti-nutrients to keep the end result as digestible as possible.

Here is my top ten list of low oxalate green vegetables to use in a homemade whole food powder.

1. lettuce
2. arugula
3. Kale
4. cabbage
5. Kohlrabi
6. mustard green
7. Bok choy
8. asparagus
9. zucchini
10. cucumbers

Once you’ve chosen your veggies, follow the recipe below to make your own powdered veggies for a fresh, nutrient-packed boost!

I recommend sprinkling small amounts on top of potatoes and eggs, or mixing it into soups and smoothies.

Low oxalate green vegetable powder

How to make your own fresh green vegetable powder at home that’s low in oxalate and high in nutrients.

total time 8th hours 13 protocol

ingredients

• 6
  cups
  fresh green vegetables
  Choose a mix from the list above

instructions

1. Roughly chop the vegetables.

2. Blanch on the stovetop in boiling water for 3 minutes.

3. Drain/discard the cooking water and immediately rinse the blanched vegetables in cold, filtered water to prevent overcooking.

4. Drain the water and gently pat dry with a clean cotton tea towel.

5. Thoroughly dry the vegetables in a dehydrator set at 35–40 °C (preferred method). If you don’t have a dehydrator, you can use an oven set to “warm” and no higher than 140F (check the veggies every hour to avoid over-drying).

6. Pulse dried greens in a food processor to desired powder consistency.

7. Chill fresh green vegetable powder in a glass jar with a tight lid.

8. Add 1 teaspoon to each serving of potatoes, eggs, smoothies and soups.

nutritional information

Low oxalate green vegetable powder

Amount Per Serving (1 tsp)

calories 10

% Daily Value*

carbohydrates 1.5g1%

fiber 1g4%

protein 1g2%

*Percent Daily Values ​​are based on a 2000 calorie diet.