Hello comrades and welcome to the last improvement megathread of January! 
One more week left to finish January strong 
Some discussion ideas:
+ How was your week?
+ Do you have some plans for next week?
Poster caption:
The tractor-plowing squadron
机耕队
Jigeng dui
You love to see it!
As a brokie, spinach powder is kinda expensive where I live so if anyone is feeling inspired by this idea and they want to try something similar out you could always look for bulk dried herbs, especially parsley (as the drying process loses a lot of the flavor compounds from the parsley, making it less ideal from a culinary perspective but more ideal as a greens booster for your diet) or, my personal favorite, dried nettles.
Dried nettles taste pretty neutral and “green.” It’s usually sold for use as a tea in the west but nettles are completely edible and they are so nutritious that they are a candidate for being marketed as a superfood (🤢🤮) I tend to use it in place of parsley or anywhere that something like spinach fits. Nettle soup was a peasant food and a subsistence meal for countless centuries so don’t be afraid of eating it.
It’s a really good, easy way of increasing your vegetable intake and it’s perfect for people who have accessibility issues (e.g. if you have motor issues that make vegetable prep hard or you’re living in a food desert or in poverty where it can be prohibitively difficult to access fresh vegetables regularly.)
E: Oh yeah, you can powder these things in a food grinder if you want to as well. I’m too lazy for that and I’m not bothered by the texture but it’s always an option if you want to do it.
Hell yeah, powders are a great life hack. It’s an easy way to make your diet 10 times healthier. I just mix them with water and drink or put them in my oatmeal. Here are some powders that I use on a regular basis:
Great stuff!
Same thing applies to garlic powder and onion powder - it’s a great, cheap option that can be way more accessible than fresh onions and garlic, plus it works in most dishes like usual.
I tend to use granules because they don’t clump but if you find a dish lacks depth then adding garlic powder, onion powder, sweet paprika (literally just dried powdered red bell pepper), and/or powdered mushroom elevates pretty much any dish and it adds a ton of nutrition. Nutritional yeast flakes do the same.
Never heard of aronia powder before, gonna research it. Thanks for introducing it to me.
Amla is really great. The only fruit that outperforms it in terms of antioxidant level is acerola to my knowledge, but acerola isn’t suited to commercial production although you might find it beind sold by street vendors if you’re in the right place. (It’s a wonderful tree to grow if you live in a tropical or temperate region too.) Amla is very popular in South Asia and they seem to have the commercial production of it locked down, which is why we can get it in powdered form. Not that it matters - when it comes down to it, 99% good vs 100% really doesn’t make any practical difference.
If you like learning about health and nutrition, I recommend the book How Not to Die by Michael Greger. I think you’re gonna like it! This author also has a book on healthy weight loss and another one on aging (I’m reading it right now). He also has cookbooks for all 3 of these books, you can find all of it on Anna’s Archive