A few months ago, I saw a Thrive Life consultant post about vegetable powders. He had huge quart-sized jars filled with mixed vegetable powder and mixed fruit powder. He had lost a bunch of weight by adding these to his foods and focusing on healthy eating habits over the course of a few months.
I fell in love with the idea of vegetable powders, because they are even easier than vegetable purees, and contain the full nutrition of vine-ripened fruits and vegetables. At least, with Thrive Life freeze-dried produce.
So I set about learning to powder my vegetables. I haven’t gone full out crazy with like 8 different vegetables at 1 time, mostly because my home store isn’t that big yet. And also because my children would detect a taste difference if I tried to “hide” that many flavors at once.
I started with a spinach shaker, and that lasted maybe a week here. I just started adding this green powder to everything. And when that ran out, I tried this red pepper shaker. I just finished this jar last night, and I’m glad I’m getting some more red peppers in this month’s Taste of Thrive intro pack. After I made Chef Todd’s delicious recipes, you’ll bet I’m going to powder the leftover red peppers and just start sprinkling away.
Here are the things I can remember adding red pepper powder to:
-Supreme Pizza Pasta
-30-second pizza sauce
-Homemade Jerk Sauce
Basically, anything red or that features beef. Why not, right?
My only tip here is that you’ll want to keep this powder in the refrigerator, or it can get super clumpy and somewhat moist.