Moringa (moringa oleifera) is a highly nutritious plant where all parts have beneficial properties (the leaves, the seeds, flowers, young tender pods, immature seeds and the roots). This plant is rapidly becoming a staple in countries that have poor soil and growing climates. It is rich in vitamins and minerals and high in protein.
Moringa brews to an amber cup with dark green leaves and an
interesting steamed spinach-like taste.
Moringa is also delicious and nutritious when ground and added to different recipes. Here are 2 below.
2 ½ cups chickpeas, rinsed and drained
¼ cup tahini
2 Tbsp olive oil
1/3 cup lemon juice
2 cloves garlic
½ tsp salt
2 tsp Moringa leaves, ground
1 tsp dry dill leaf
Place all ingredients except Moringa and dill in a food processor and blend. Add water if needed to reach the desired consistency. Place in a bowl. In a mortar and pestle (or grinder) grind the Moringa leaves into powder. Add powdered Moringa and dill to the hummus. Stir and refrigerate.
3/4 cup quinoa
½ cups water
2 T olive oil
½ tsp salt
1 tsp Moringa leaf, ground
¼ cup lemon juice
3 garlic cloves, pressed
4 scallions, finely chopped
½ cup parsley, minced
½ cup orange peppers, finely chopped
Rinse quinoa in water, drain and add to a saucepan. Add the water and bring to a boil. Cover, reduce heat and simmer for 15 minutes or until all the water is absorbed.
Put the cooked quinoa in a bowl and add the oil, salt, Moringa, lemon juice and garlic. Stir well and chill. After an hour add the scallions, peppers and parsley. Mix and refrigerate until serving.
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