Master technique for desiccating and pulverizing greens in Power Powder:
Use any leafy greens that are edible raw, such as spinach, kale, mustard, arugula, lettuce, chickweed, stinging nettles, lamb’s quarters. Each plant, of course, has its own distinctive flavor. Spinach and lettuce are subtle; arugula and mustard more pungent. Whether you try one variety at a time or mix and match lots of different greens at once, the technique is the same.
Place the greens on trays in a food dehydrator and dehydrate on low for four to eight hours or until crisp. (I use a nine-tray Excalibur.) If you don’t have a dehydrator, put the greens on trays in a dry, dark, well-ventilated place and let them dry naturally.
Once the greens are fully dry, put them in a blender and blend until powdered.
For a consistent superfine powder, run the pulverized greens through a flour sifter. I use 60-mesh stainless steel, which is slightly finer than a standard flour sifter.
Store your “Power Powder” in a glass jar and use within a year.