So we wanted to make a superfood in class but several class members didnt want it to be sweet. We settled on dehydrating heirloom tomatoes, kale from the garden, kelp powder, himalayan pink salt, nutritional yeast, 14 mushroom blend powder from Mushroom Harvest, chickweed and alfalfa powder. Everything was finely ground into a powder and mixed together. The result was a tasty bouillon of sorts that we could sprinkle into dishes for added nutritional potency. What really surprised me was how delicious the dried kale was. It smelt and tasted great, almost adding a peppery punch to it.