Preparing the Vegetables:

Wash and thoroughly dry all the vegetables.

For peas, green beans, and corn, blanch them in boiling water for a few minutes until they are slightly tender. Drain and pat them dry.

For carrots, yellow squash/zucchini, spinach, and kale, chop them into small pieces.

Dehydrating the Vegetables:

Arrange the vegetables on dehydrator trays, ensuring they are spread out in a single layer.

Set the dehydrator to a low temperature (around 125°F or 52°C) and let the vegetables dehydrate for approximately 8-10 hours or until they are completely dry and crisp.

Alternatively, if you don't have a dehydrator, you can use an oven set to its lowest temperature, with the door slightly ajar. Place the vegetables on a baking sheet lined with parchment paper and dry them for a similar duration.

Grinding into Powder:

Once the vegetables are fully dehydrated, allow them to cool down.

Transfer the cooled vegetables to a high-speed blender or a spice grinder.

Add the ground turmeric to the blender or grinder.

Pulse or blend the vegetables and turmeric until a fine powder is achieved. You may need to do this in batches to ensure even grinding.

Storing the Veggie Powder:

Transfer the veggie powder to an airtight jar or container, ensuring there are no moisture or air leaks.

Store the jar in a cool, dry place away from direct sunlight.

The veggie powder can be kept for several months and used as needed.

Enjoying the Veggie Powder:

Sprinkle a spoonful or two of the homemade veggie powder into soups, stews, and sauces to enhance their flavor and nutritional content.

Mix it into ground beef when making burgers or meatballs to stealthily introduce vegetables into the meal.

Top roasted potatoes, vegetables, or even popcorn with a sprinkle of veggie powder for an added boost of nutrients and taste.