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Monday, February 1, 2021

Taste-bud Journey: Making Powdered Greens

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Powdered Greens made up of Spinach and Baby Kale. It was inspired by watching several dehydrating tutorials on YouTube and blog explanations found by Googling for further information. Since I didn't have my dehydrator yet, I decided to try this in the oven.


In my effort to health-up my diet, I plan to add from 1/2 teaspoon to much large amounts in some of the recipes I try. For example:

  • In a brownie mix, it likely won't impact the taste by adding just 1/2 teaspoon for a little extra nourishment.
  • In soups or casseroles, I could add in a tablespoon or two.
  • In a meat-based dish such as a pot roast, I might add in two tablespoons or more.


  • 13.5 oz. bag of spinach and baby kale
  • Colander
  • Salad Spinner
  • 2 Cookie trays
  • Blender
  • Canning Jar
  • 1 Oxygen Absorber


  • Step 1: Preheat the oven to 200° F

  • Step 2: Wash the greens using a colander. Then, get out all the moisture using a Salad Spinner.

  • Step 3: Divide the greens onto 2 large cookie trays. Spread them out into as thin of a layer as possible.

  • Step 4: Place both trays into the oven. Set the timer for one hour. At the one-hour point, place the lower tray onto the upper rack and the upper tray onto the lower rack. Set the timer for one hour once again.

  • Step 5: At this two-hour point, select those greens that are brittle to the touch and load them into a blender. Spread out the remaining moist layer of greens on the cookie trays. Rotating the trays once again, lower the heat to 175° F and set the timer for one more hour.

  • Step 6: At the end of the third hour, turn off the oven and allow those two trays to completely cool in the oven.
  • Step 7: Once the trays are completely cool, scrape the remaining brittle greens into the blender.
  • Step 8: Blend the brittle greens for 30 seconds or so until the greens are reduced to powder. Carefully pour that powder into a canning jar (plastic or glass). Add one oxygen absorber. Screw on the lid. You might want to label the jar as well as to the contents.


Please note: That 13.5 ounce bag of greens will likely only yield about 2 ounces of powdered greens.


Cooking Sites that have inspired me:

Books written by Debbie Dunn:

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