To maximize flavor and nutrients, use several powders in one dish or meal. Combining the powders with other foods is fun, super-easy and ensures you and your family will get a mix of plant-based nutrients for vibrant health.
Swiss Chard, Kale, Perennial Greens, Low-Oxalate Greens and High-Protein Greens Powders
- Sprinkle over fried or poached eggs or fold into scrambled eggs.
- Add 1 to 2 tablespoons to a cup of heated bone broth, along with a handful of chopped fresh greens and leftover cooked rice or pasta. Simmer, covered, until greens are tender. Top with a dollop of sauerkraut.
- Fold into cottage cheese and add chopped nuts and/or raisins.
- Add a teaspoon or so to a mustard-citrus vinaigrette.
- Sprinkle over sliced tomatoes, avocados and chopped cucumbers (finish with Dr. Cowan's Garden Leek or Pepper Salt).
- Add 1 to 2 tablespoons to your favorite smoothie.
- Generously sprinkle over cooked rice or pasta, along with two or three other vegetable powders or salts.
- Add a tablespoon to guacamole.
- Add a teaspoon or so to your favorite cookie batter.
- Mix a half-teaspoon or so into your favorite sauerkraut.
- Thinly slice a bulb of fennel and sauté in bacon fat and ghee. Blanch a small bunch of chopped Swiss chard. Add to each a tablespoon of Kale Powder and a tablespoon of Leek Salt. Mix the flavored fennel and chard together and serve right away.
- Melt a cup of coconut oil with a cup of raw cacao and a few chunks of cocoa butter (optional); whisk carefully until blended. Add a teaspoon of vanilla extract, a teaspoon of Ashitaba powder, and a pinch of salt. Add a tablespoon of maple syrup as well, if you'd like. Pour into ice cube trays and remove when solid. Keep refrigerated. One cube makes a satisfying and healthy snack.
- Add to muslin tea bags and steep in a cup of hot water for a healthy tea. Add a tablespoon of coconut milk, a teaspoon of honey and squirt of lemon.
- Sauté a piece of chopped garlic and about a teaspoon of grated ginger in olive or coconut oil. When fragrant, add 2 or 3 tablespoons of soy sauce, ½ to 1 teaspoon of Ashitaba Powder and 1 teaspoon of Pepper Salt. Mix to combine. Add to a cup or so of cooked rice.
- Cook two to three carrots cut into matchstick-size pieces in coconut oil until soft. Add a teaspoon of powder and mix together. Sprinkle with tamari and a bit of lemon juice, and salt to taste.
- Add a teaspoon or so to leeks roasted in olive oil, along with sea salt and Charred Eggplant Powder.
- Add a generous sprinkling to bone-broth soup with eggs and greens.
- Place a half-teaspoon in a muslin teabag and steep in hot water as a tea.
- Add a half-teaspoon or more to egg, tuna or potato salads.
- Add a big pinch to salad dressings.
- Substitute a tablespoon of flour for Carrot Powder in any muffin or pancake recipe.
- Sprinkle over crackers topped with sardines.
Charred Eggplant Powder
- Halve fresh figs, dip in Charred Eggplant Powder, top with mascarpone cheese and drizzle with honey.
- Add to buttered popcorn.
- Roast a cup and a half of almonds in olive oil and mix with Charred Eggplant Powder toward the end, just as the almonds become fragrant. Roast a few more minutes.
- Sprinkle liberally over broiled, sautéed or baked fish, toward the end of cooking.
- Add to a vinaigrette for lettuce and diced-vegetable salads.
- Add to pasta with sliced sausage and vegetables.
Leek Powder and Leek Salt
- Coat the top of a fish fillet with Leek Powder, dot with butter, and broil until done.
- Add to scrambled eggs, along with sautéed fresh greens and one or two other vegetable powders.
- Grate a pile of cheese, mix into it a tablespoon of Leek Powder and place between two slices of bread. Sauté in butter for a delicious grilled cheese sandwich.
- Slice open a baked potato, add butter and a generous sprinkling of Leek Powder.
- Add generously to buttered popcorn, along with at least one other vegetable powder.
- Along with two or three other vegetable powders, add to soups and stews.
- Place slices of raw cheese atop slices of sourdough bread, broil till cheese starts to melt; remove from oven and sprinkle Leek Powder over the cheese.
- Slice fresh tomatoes, sprinkle with sea salt mixed with Leek Powder.
- Sprinkle atop your favorite cracker with peanut butter.
- Toward the end of baking, halve sweet potatoes, score the insides with a fork, add butter and a generous sprinkle of Leek Powder and sea salt. Return to oven to finish baking.
- Sprinkle over eggs cooked any style.
- Add to popcorn cooked with coconut oil, along with nutritional yeast.
- Blend into rice and top with baked salmon.
- Add to oatmeal for a savory porridge and top with toasted walnuts and pine nuts.
- Make your own spice blend with lemon or orange zest, sesame seed, fennel seed, sea salt and our Pepper Salt.
- Add to sautéed greens.
- Use in lieu of, or as a partial replacement to salt in any savory recipe.
- Halve 2 eggplants lengthwise, scoring the tops about an deep in a cross-hatch pattern. Mix ¼ c. olive oil with 1 Tbsp Dr. Cowan's Garden Pepper Salt. Pour seasoned oil over eggplant and work it into the eggplant by gently pushing in at the sides and ends. Bake at 350 degrees for a half hour, or until soft. Serve with a dollop of yogurt and chopped mint.
- Mix a couple of tablespoons with a tablespoon of grated citrus peel and sea salt, and rub on steaks before grilling or sautéeing.
- Add a tablespoon or so to mushroom risotto.
- Add to a vegetable sauté, along with a teaspoon of Winter Squash Powder, for a sweet and spicy touch.
- Grill burgers, add cheese, if you like, and cover until the cheese begins to melt, and sprinkle generously with Pepper Salt before serving.
- Sprinkle generously onto soft-cooked eggs; place onto buttered toast slices.
- Add a tablespoon to a bowl of salsa and serve with tortilla chips.
- Make a paste with soft butter, add to steamed vegetables, broiled fish or chicken.
- Brush slices of sourdough bread with olive oil on both sides and sprinkle with Pepper Salt. Grill or sauté in a cast-iron skillet till toasted.
- Sprinkle liberally over fried eggs.
- For a spicy dressing for a mixed-vegetable salad, blend 6 tablespoons lime juice, 6 tablespoons olive oil, 1/2 small red onion, slivered (and allowed to marinate in the lime juice and oil) and a heaping half-teaspoon of Pepper Salt.
- Toast slices of sourdough bread, cool slightly, spread with butter and sprinkle Pumpkin Powder and cinnamon on top.
- Blend a tablespoon with a quarter-cup of softened cream cheese or butter, sweeten with a little honey, and spread on warm muffins or bread.
- Add 1 to 2 tablespoons to your favorite smoothie.
- Fold into warm oatmeal or other porridges.
- Stir 1 to 2 tablespoons into broth to add flavor, texture and nutrition to your soups.
- Mix a teaspoon or so with cinnamon and sprinkle over vanilla ice cream, along with a splash of maple syrup and toasted pecans.
- To make a purée, pour 2 cups boiling water over a heaping half cup of powder in a bowl. Let sit for at least an hour, or, cover and refrigerate overnight. The purée can be used to make pie, soups, pasta sauces and more.
- Fold a teaspoon into yogurt, along with a half-teaspoon of Ashitaba Powder and maple syrup to taste.
- Stir a quarter-cup into your favorite pancake batter.
- Add a couple tablespoons to your favorite chocolate-cookie recipe (take out the same amount of flour).
- Add to spaghetti sauce, whether homemade or store-bought.
- Blend a teaspoon or more with a cup of almond-milk and a frozen banana for a quick smoothie.
- Add a tablespoon to heavy cream and whip with maple syrup.
- Add a half-teaspoon or so to applesauce.
- Add a teaspoon to a serving of oatmeal as it cooks. Serve with heavy cream, cinnamon and raisins, if you like.
- Add a teaspoon to your favorite granola.
- Add to mayonnaise or room-temperature butter to make a colorful sauce.
- Use as a dry rub on meat; allow to sit for an extra few minutes on the meat to "bloom."
Threefold Blend Powder
- Fold a tablespoon into granola mixed with yogurt.
- Add a couple tablespoons to spaghetti sauce, along with a teaspoon each of two or three other vegetable powders.
- Add liberally to cooked quinoa and top with slices of leftover cooked salmon or chicken and a dollop of sauerkraut.
- Add a tablespoon or so to sautéed vegetables and top with a handful of cooked chestnuts or toasted walnuts.
- Add a teaspoon to your favorite cookie dough.
- Add a tablespoon or so to your favorite pancake recipe.
- Whisk a teaspoon or so into mayonnaise (homemade, if possible) and mix with good-quality canned tuna.
- Add a couple tablespoons to enrich any stew recipe.
- Sauté your favorite type of mushrooms with a little garlic in butter till soft, add Dr. Cowan's Garden Leek and Tomato Salts to taste, add a teaspoon of Threefold Blend Powder and spoon onto toasted sourdough bread slices. Top with fresh parsley or bits of arugula. And maybe a little more Tomato Salt.
- Mix into good-quality mustard for a fortified condiment for grass-fed hot dogs.
- Add two tablespoons to a pound of ground beef. Mix well and form into patties for sautéing or grilling.
- Add 1/4 teaspoon to your morning bone broth, along with a dollop of ghee.
- Add to chunks of fresh tomatoes and cucumbers, along with two or three other vegetable powders. Top with cubes of feta cheese..
- Atop four thick slices of raw cheese, layer avocado slices; add a squeeze of lemon and plenty of Tomato Salt.
- Mix a couple of teaspoons or so with several cups of crispy walnuts, add a tablespoon of olive oil, spread evenly on a baking sheet covered with parchment paper and roast for 10 to 15 minutes or until fragrant.
- Sprinkle liberally over toasted sourdough bread.
- Melt on low heat a cup of grass-fed ghee, coconut oil or a mixture of both, then add 1 teaspoon to up to 2 tablespoons of Turmeric Powder (depending on taste) and about ½ teaspoon of fresh ground black pepper. Gently stir, then remove from heat. Right before the oil starts to harden, stir to thoroughly mix the turmeric and pepper into the oil. Store in a Miron jar and use for sautéeing.
- Sauté chopped garlic, shallots and grated ginger in a good amount of coconut oil until fragrant. Stir in 1 tablespoon Dr. Cowan's Garden Turmeric Powder. Add big handfuls of chopped greens (kale, Swiss chard, collards, whatever you have on hand) and stir to coat. Add a half can of coconut milk, and braise the greens until tender.
For a powerful anti-inflammatory morning tonic, squeeze a half lemon into a glass. Stir in ½ tsp Dr. Cowan’s Garden Turmeric Powder, ¼ cup full-fat coconut milk and ½ tsp raw honey. Add 1 or 1 ½ cups warm water to glass and stir. Sprinkle cinnamon on top, if desired. Continue to stir as you drink to keep the turmeric from sinking to bottom.
Warm a can of drained black beans in a saucepan. Add Turmeric Powder to taste (1 or 2 teaspoons), along with a teaspoon each of Swiss Chard Powder and Leek Powder. Put a couple tablespoons of seasoned beans on a warmed tortilla and top with salsa and chopped avocado.
- Slather honey over buttered sourdough toast and sprinkle generously with Turmeric Powder.
Winter Squash Powder
- Warm a half cup of heavy cream or coconut milk on low heat. Whisk in 1 tablespoon of Dr. Cowan's Garden Winter Squash (or Pumpkin) Powder till dissolved. Add 1 to 2 tablespoons of maple syrup and 2 teaspoons of cinnamon. Pour over warm oatmeal, add nuts and chopped fruit as desired. Add a tablespoon or so of coconut oil or butter as well.
- Add a quarter cup to pancake butter (reduce the equivalent amount of flour).
- Add a tablespoon to about a half cup of softened cream cheese, mix well, spread onto toasted bagel halves. Sprinkle with cinnamon.
- Add a teaspoon to lightly sweeten your favorite vinaigrette.
- When making rice, sauté the rice kernels in a tablespoon of butter and a teaspoon of Winter Squash Powder whisked together before adding water.
- Add cinnamon to a teaspoon or so and sprinkle over vanilla ice cream, along with a splash of maple syrup and toasted pecans.
- Add to your own chai-spice tea blend.
- Add to cooked red lentils for more depth of flavor.