Green Food Powder Power

Green Food Powder PowerMaybe you’re a green fiend. Maybe you juice greens, you blend greens, you always order the side salad, but it’s not enough–you want more! More kale! More collards! More arugula, Swiss chard, butter lettuce, and baby spinach!

Or maybe you hate greens of all shapes and sizes. Maybe you shun the sight of salad and run in fear from juices that even begin to verge on verdant. Maybe St. Patrick’s Day makes you want to crawl under the covers, and you’ve never met a lettuce you liked.

No matter which end of the green spectrum you fall on, there’s an easy way to pack maximum greens into your diet with minimum effort–whether the thought makes you shriek with joy or sigh in moody acquiescence (because, as you know, we all need more greens). It’s called green food powder, and it’s a great way to alkalize your body (read about the benefits of a balanced pH here!). Like a fresh-pressed juice, the nutrients in a green powder are easily absorbed into your blood stream. The powder is easy on the digestion and big on the nutritional value. Some of the benefits of regular green powder intake include a strengthened immune system, improved complexion, better digestion, more energy, and a stabilization of blood pressure and blood sugar.

Green food powders are made from either dehydrated greens or dehydrated green juice (which is more concentrated). Depending on the blend you get, they can contain everything from spirulina, wheatgrass, barley grass, and algae, to herbs, sprouted legumes, and fruit extracts. Here’s an unbiased list of the best green powders available (the reviewer wasn’t affiliated with or compensated by any of the companies).

Of course, if you get an unsweetened powder, it kind of tastes like grass. Mix it into fruit juice or a smoothie to disguise the taste. Please note: green food powders are a supplement, not a replacement for, you know, actual green foods. It’s all about balance!


photo attribute: By Matcha Tea (Matcha Tea Factory alternatively Matcha) [CC-BY-SA-3.0 (], via Wikimedia Commons


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