Yes, it can be done!
The health food store can be a stressful place for me. Mostly because of the cost of the products followed by the complexity of the ingredient lists on the back of the products . But I am slowly learning that being healthy doesn't have to mean "expensive".
I know my family does not meet the daily quota for green intake. My five year old currently eats zero fruits or veggies. Not because I don't encourage or offer, there is a fruit or green at every meal and believe me I have tried all the tricks in the book. I decided I would have to hide the greens in his favorite foods. But that green magma superfood powder at the store is outrageous in price. And I was unsure about half the things on the ingredient list. Enter my jungle garden....
Not bad for it's first year. My little $60 garden is currently yielding mass amounts of romaine, kale and beet greens. The main ingredients in those superfood powders! So I did some research and after a little bit of trial and error I have a healthy store of my own superfood powder. And I am 100% certain of the content. I have also successfully hid it in at least one food my little guy eats a day. Score! Including.... muffins, spaghetti sauce, smoothies, banana bread, scrambled eggs and meatballs.
Start with the freshest, youngest produce available. I thinned out my kale, romaine and beet leaves for my first batch. Remove any larger ribbing in the leaves and wash in a sink of cold water and a bit of vinegar. Let dry on a dish towel. Pat as much moisture off of the leaves as possible. You can coat cookie sheets with a light olive oil or pam, but I tried sans since I am picky about what is in my powder and the leaves actually didn't stick to the sheets that bad. Arrange the leaves in a single layer on the pans. I used my convection oven on bake with as many racks in as possible. The lowest my oven goes is 170 degrees and while my research said that wouldn't work, it actually did. I have since gotten a food dehydrator and plan on doing a batch at the recommended 135 degrees and comparing.
Leave the trays in the oven until the leaves easily crackle apart when rubbed between your fingers. This took about 45 minutes for me. Let the pans cool to room temp. I will add that picking a low humidity day is key especially for this next step. Throw all the leaves into a blender, or if you have a coffee bean grinder attachment for your mini blender like I do that works even better. Blend until the leaves become a fine powder. Store in an air tight container.
I keep this little container near my stove and put a dash in whatever I am cooking up. This is four pans worth of kale! I could easily hide all of this in a batch of muffins. Don't tell Sportsman-in-training!