For the past 20 to 25 years, I have eaten leafy greens and other green vegetables probably 98 percent of those days. I have learned in these past two to three decades that if I go a day without eating greens or fermented beverages (such as beet kvass and kombucha), I just don’t feel right. Not only don’t I feel right, but I also inevitably overeat because I have the sense all day that I am missing something that I need. To compensate, I keep eating, sometimes whatever is available. If, instead, I eat a bowl of green vegetables and drink a fermented drink, that nagging feeling goes away, replaced by a sense of satisfaction.
I was introduced to the “threefold” concept when I discovered Rudolf Steiner and Anthroposophy while in the Peace Corps in South Africa. Steiner was, among other things, a scholar on Goethe, one of the foremost thinkers and philosophers in the western world.
Soon after I got the idea to make vegetable powders, the first one I made was tree collard powder. Luckily, the next powders I made were leek powder and leek salt, which I made by adding Celtic sea salt to the leek powder and grinding them together. I say “luckily” because while the tree collard powder added a nice “grassy” greens taste to food and was very nutritious, it was nowhere near the culinary treat of leek powder. Freshly made leek powder was truly one of the most flavorful additions to my meals that I could remember.