Have you been thinking of trying out moringa powder recipes lately? Well, if you do, look no further because we are going to share with you some of the best moringa recipes we know of.
For some people, moringa is unfamiliar. It is not surprising though because it was only in recent years that moringa has gained international popularity. However, in certain countries in Asia, Africa, South America and Oceana, it is considered a staple food because of its nutritional content.
Yes, Moringa oleifera or simply called moringa is packed with vitamins and minerals that helps keep our bodies strong and healthy. Needless to say, it is found that moringa also helps treat and/or prevent certain diseases.
With that said, we bet you can’t wait to know more about this plant tree and the different moringa powder recipes that you can try on.
What is moringa oleifera?
First and foremost, allow us to introduce to you what moringa oleifera is all about. We thought it is only right that you should get to know this plant tree first before indulging in various moringa powder recipes.
Moringa is a plant tree that is native to certain Southeast Asian counties, specifically India, Nepal, and the Philippines. But as mentioned earlier, apart from these, moringa also grows in other tropical countries like in other parts of Asia, Africa, South America, as well as Oceania.
What makes moringa set apart from other plant trees is that all its parts are useful, in fact, they’re all edible! Yes, moringa’s leaves, flowers, seeds, bark, and even the roots are edible. Needless to say, apart from being a food staple, they are also used for medicinal purposes.
In certain parts of the world, moringa serves as an essential food source because it is packed with vitamins and minerals that are essential to help keep people healthy and strong. In addition to that, the tree does not need too much care to grow, and that it is very cheap.
Although all its parts are known to have their respective nutritional content, moringa leaves are said to be the most nutritious of all. What is even amazing is, when the leaves are shade dried properly, the nutritional properties of the leaves increases by around 300% up to 500%.
Moringa oleifera or moringa is also known as “drumstick tree,” “horseradish tree,” “benzoil tree,” “miracle tree,” as well as “tree of life” depending on where you are in the world. Although it is most commonly known as the “miracle tree” or the “tree of life”.
What are the nutritional contents of moringa oleifera?
Moringa is packed with a lot of essential vitamins and minerals that help keep a strong and healthy body and also helps prevent and/or treat certain diseases. Some of the most common vitamins and minerals present in moringa are as follows:
- Vitamin A
- Vitamin B1 (Thiamine)
- Vitamin B2 (Riboflavin)
- Vitamin B3 (Niacin), B-6
- Ascorbic acid (Vitamin C)
What are the health benefits of moringa oleifera?
Apart from being called as the “miracle tree” or “tree of life,” moringa is also considered as a superfood because of its nutritional properties, and its ability to help prevent or treat certain health issues.
If you are not familiar with this plant tree, once you see it you would probably find it ordinary. Well, it doesn’t look strange or anything in the first place. But once you find out how beneficial it is in our health, how you see moringa will surely change.
So, before we share with you some moringa powder recipes, let us share with you first what you will get from it once you include moringa in your diet.
Here you go —
- It helps reduce high blood sugar/glucose levels.
- It helps lower cholesterol levels.
- It helps prevent and/or treat certain asthma attacks.
- It is believed to help increase breastmilk production.
- It helps fight malnutrition.
- It may help reduce weight.
- It helps keep the brain healthy.
- It may help prevent and/or treat cancer.
- It helps treat stomach disorders.
- It helps keep bones healthy.
- It may help treat mood disorders.
- It helps keep your cardiovascular system healthy and strong.
- It is used to help treat certain asthma attacks.
- It may help address “tired blood” anemia.
- It helps treat and/or prevent swelling.
- It helps stimulate immunity.
- It helps address thyroid disorders.
How to use moringa powder?
Using moringa powder couldn’t be easier. In fact, all you have to do is mix 1 to 2 teaspoons (if you are just starting out, you can begin with a half teaspoon) of moringa powder into any dish or drink. You can add more or less depending on your preference.
To be more specific, here are five different ways to incorporate moringa into your recipe:
- You can sprinkle moringa powder into your eggs, salads, pasta, roasted vegetables, as well as risotto.
- One of our favorites. You can incorporate moringa powder into your brownies, cookies, muffins, and other bread recipes.
- Include a few teaspoons to your smoothies, ice creams, as well as green juices, and sauces.
- Add a teaspoon or a few to your favorite fruit shake or onto apple juice, salad dressing, as well as coconut water.
- You can stir moringa powder to your soup recipes, as well as stews, dips, sauces, and casseroles.
Moringa Powder Recipes
Now, for the most awaited part, here are some moringa powder recipes for you to try at home. Rest assured these are all delicious. Needless to say, healthy.
SPINACH & MORINGA DHAL
2 heaped tsp. of moringa powder
2 tsp. Ghee
1 onion, finely chopped
2 small cloves of garlic, finely chopped
1 cup (200g) of red lentils
1 can (160ml) of coconut cream
500 ml of fresh vegetable stock (or 1 vegetable stock cube dissolved in 500ml of hot water)
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground coriander
A pinch (about 5) of curry leaves
1/2 dried chili flakes
A bunch of coriander stalks, finely chopped, leaves separated & torn
salt and pepper, to taste
To serve (optional):
- Heat the ghee in a large saucepan. Add the onion and sweat (turn the heat down and cover with greaseproof paper) for approx. 5 minutes or until onions are soft
- Add the garlic and the coriander stalks and cook for 1 minute. Add the cumin, turmeric, ginger, ground coriander, curry leaves, and chili flakes, stir through and allow to cook for a further minute.
- Stir in the lentils and cook for 1 minute. Add the can of coconut cream and the vegetable stock and bring up to boil. Reduce heat and leave to simmer for approx. 10 minutes.
- Stir in the spinach leaves and leave to simmer for approx. 40 minutes, stirring occasionally to prevent the lentils from sticking and adding more hot water if needed.
- Stir in the moringa powder 5 minutes before the end of cooking time.
- Add salt and pepper. Once the lentils are soft and have a nice, creamy consistency, remove from the heat and stir through the coriander leaves, leaving a few for garnish.
- Serve bowls with a sprinkle of coriander leaves and add a dollop of coconut yogurt or serve on the side.
LENTIL & MORINGA SOUP
1 tsp moringa powder
1 cup green lentils + 3 cups water
4 cups vegetable stock
Fresh coriander, chopped
Salt & pepper, to taste
- Finely chop the carrots and add them to a saucepan with the lentils and water.
- Bring to a boil then reduce heat and simmer for approx. 25 minutes, or until the lentils are soft.
- Leave to cool for a few minutes before adding to a blender with the remaining ingredients and blending until smooth.
- Warm through in a saucepan and serve with crusty bread.
RAW AVOCADO, LEMON & MORINGA TART
For the base:
50g coconut oil
100g dates pitted
30g desiccated coconut
30g dark chocolate chunks
For the filling:
1 tbsp Aduna Moringa Powder
3 ripe avocados
Juice & zest of 1 lemon
50g maple or agave syrup
Pinch sea salt
1 tsp vanilla extract
Vegan chocolate sauce, to top
- Place the almonds in a food processor and pulse until they have broken down into small pieces. Add the rest of the ingredients and blend again until the mixture is fully combined and sticky.
- Tip into a 7″ loose base tin and use your hands to press the mixture firmly and evenly down. Pop in the freezer while you prepare the filling.
- To make the filling, place all the ingredients except the chocolate sauce in a blender and blend until you have a smooth, creamy mixture.
- Remove the base from the freezer and pour over half the avocado mixture. Spread evenly using the back of a spoon, then drizzle some chocolate sauce over. Pour the remaining avocado mixture on top, then decorate with more chocolate sauce. Pop back in the freezer for 2-3 hours to set.
- Remove from the freezer and let the Tart defrost for 20 minutes. Gently press the tart out of the tin and place on a plate. Grate more dark chocolate on top to decorate and allow to defrost for another half an hour before serving.
MORINGA GREEN SMOOTHIE RECIPE
Source: The Seasonal Diet
2-4 leaves of kale or chard
1 Tbsp. almond butter
½ – ¾ cups of coconut water
1 Tbsp. cacao powder
½ tsp. moringa leaf
1 cup ice
- Place all smoothie ingredients in a high-speed blender and blend until smooth.
- Pour into a large cup, and sip with a smile!
MAGICAL CACAO & MATCHA MORINGAROONS RECIPE
Source: Breakfast Criminals
1/2 cup shredded coconut
1 tablespoon Moringa powder
1 heaped tablespoon matcha
3 tablespoons sesame seeds
Optional cacao crunch: 2 tablespoons raw cacao nibs (my favorite ones are from Frontier Coop)
Pinch of sea salt
5 tablespoons maple syrup
4 tablespoons coconut oil
2 tablespoons cashew butter (any nut or seed butter will do)
1 vanilla bean or 1 teaspoon of vanilla extract
- Mix all dry ingredients (except cacao magic) in a bowl.
- Add in wet ingredients, mix well until the texture is even.
- Now, you have two choices: (1) You can either press the mixture into an ice cube tray (fun shapes, like stars, are the best!) and freeze for 2 hours. After that, your moringaroons are ready to be indulged. Remember to keep them in the fridge. (2) Shape the mixture into balls, then roll them in cacao magic and cacao nibs for an indulgently healthy chocolate touch. Freeze for 2 hours, then keep in a tight container in the fridge.
Source: Love Food Eat
3 avocados, peeled, pitted, pits set aside
1/3 cup finely chopped red onion
2 Tbsp. finely chopped cilantro
2 Tbsp. finely chopped massaged kale
Juice of 1 lime
3/4 tsp. salt (recommend ground Himalayan rock salt)
1/2 tsp. Moringa leaf powder
Generous grinding of black pepper
- Using a mortar and pestle or mixing dish, add in avocados. Mash with pestle or fork until desired consistency.
- Add in salt and Moringa powder. Mix well. Add the remaining ingredients and combine well. Garnish with a few cilantro leaves. Enjoy.
Bonus tip: Keep the avocado pits immersed in the guacamole to help maintain its freshness, especially if you’re making this dish in advance. Add the pits back in before garnishing with cilantro.
MORINGA HALLOWEEN CUPCAKES
For the cakes:
4 tsp moringa powder
120g rice flour
150g ground almonds
2 tsp gluten-free baking powder
170g melted coconut oil
150ml maple syrup
3 large eggs
160ml unsweetened almond milk
1 tsp vanilla extract
For the frosting:
2 tsp Aduna Moringa Powder
2 x tins of full-fat coconut milk (chilled overnight)
1 tbsp maple syrup
1 tsp vanilla extract
juice 1 lime
6 strawberries, halved
- Preheat the oven to 170°C and line a 12-hole cupcake tray with cupcake cases (I use silicone cases).
- To make the cupcakes, combine the rice flour, ground almonds, baking powder and moringa powder in a large mixing bowl. Add the coconut oil, maple syrup, eggs, almond milk and vanilla to a blender or food processor and pulse 4 times.
- Pour the wet ingredients into the dry ingredients and mix thoroughly. Spoon the batter evenly into the prepared cupcake cases. Bake in the oven for 25 minutes or until a skewer or knife comes out clean.
- To make the frosting, remove the thick top layer of each tin of coconut milk (the cream) and place it in a large bowl. Whisk for 1-2 minutes until thick and creamy. Add the maple syrup, moringa, vanilla, and lime juice before whisking again for a further minute.
- Leave the cupcakes to cool in the tray for 15 minutes before placing them on a cooling rack (remove the silicone cases now if using).
- Pipe or spread the frosting onto each cooled cupcake and decorate with strawberries.
VEGAN AVOCADO & MORINGA CHEESECAKES
For the base:
18 Medjool dates pitted
3/4 cup almonds
1/4 cup pistachios
tsp coconut oil
1/2 tsp pink salt
For the top:
2 tbsp moringa powder
8 tbsp agar-agar
1/2 cup coconut cream
1/2 cup water
1 cup cashews
1/3 cup maple syrup
1 lime, juiced
3 tbsp pistachios, crushed (to serve)
7 slices of lime (to serve)
- To make the base, blend all the ingredients together in a food processor. Spoon around 3 tbsp of the mix into either cupcake cases or lined cupcake trays. Press the mixture down firmly into each and place in the fridge while you make the cheesecake layer.
- In a saucepan over medium heat, combine the agar-agar, coconut cream, and water. Whisk together until the agar-agar has completely dissolved.
- Once dissolved, transfer to a blender and add the rest of the ingredients. Blend well until a smooth and creamy mixture forms. Pour the mixture over each of the bases and decorate with crushed pistachios and sliced lime. Place in the fridge or freezer to set.
SPINACH, MORINGA & GOAT’S CHEESE CROQUETAS
2 tsp Aduna Moringa Powder
500g baby leaf spinach
125g plain, all-purpose flour
80g goat’s cheese, crumbled
freshly grated nutmeg
100ml vegetable stock
2 large eggs, beaten
olive oil for frying
- In a large frying pan cook the spinach with a splash of water for 3-4 minutes over medium-high heat. Once wilted, remove from heat and run under cold water. Squeeze out the water and finely chop, then set aside for later.
- Heat the milk and stock together in a saucepan. In a separate pan, melt the butter over medium heat, add the flour and cook for 2-3 minutes. Once the mixture starts to turn brown, add the milk and stock slowly until you get a silky smooth mixture (it will take around 10 minutes).
- Slowly add the cheese, spinach and moringa powder, stirring continuously until everything is fully combined. Season well with salt, pepper, and nutmeg.
- Spread the mixture onto a shallow tray and press a sheet of clingfilm over the top. Transfer to the fridge and let it cool for no less than 2 hours.
- Roll the mixture out into 30g balls (you can put some oil in the palm of your hand to make it easier). If they still feel soft place them in the freezer for an additional 30 minutes.
- Place the egg and breadcrumbs in separate bowls and dip the croquetas first into the beaten egg then into the breadcrumbs.
- Heat the oil to 180C and fry the croquetas for 2 minutes or until golden. Drain on paper towels and devour!
There you have it! We hope you’d love the moringa powder recipes we shared, at the same time, enjoy the many health benefits that moringa gives.