Moringa powder, extracted by crushing dried moringa (drumstick) leaves, is a superfood known for its healthy components. Lately, this ingredient has gained a lot of popularity since it is packed with proteins and minerals which are said to improve digestive health, balance blood sugar levels and hormones. You will find the powder packaged in bottles at any organic super food store. It can be used in a variety of ways to power up your diet. Here are some fun ways to incorporate organic moringa powder in your meals.
Celery: 10 grams
Spinach: 10 grams
Dates: 10 grams
Mint: 2 grams
Coconut water: 20 millilitre
Moringa/wheatgrass: 2 grams
Ice cubes: 10 grams
Wash and cut the celery, spinach and dates into small pieces.
Juice the celery, spinach, dates, mint, moringa with ice cubes.
Mix well then add a dash of lime juice and serve chilled.
Green peas crostini
Gluten free bread: 120 grams
Green peas: 60 grams
Onion: 10 grams
Garlic: 10 grams
Cream: 30 grams
Salt: 3 grams
Pepper: 3 grams
Feta cheese: 20 grams
Micro greens: 2 grams
Moringa: 50 grams
Parsley: 30 grams
Olive oil: 25 millilitre
Pine nuts: 25 grams
Garlic 5 grams
Add all the ingredients, except the olive oil, to a food processor and pulse a few times to roughly combine. With the food processor on, pour in the olive oil in a continuous stream and blend until combined. Transfer this pesto sauce into a container.
To prepare the pea mixture, heat a pan and add oil, garlic, onion and saute well. Then add green peas, cream, salt and pepper and saute up to six minutes properly and mash it. Transfer it to a small bowl and set aside.
For the crostini, preheat a stovetop griddle or grill pan on medium-high heat. Then brush both sides of the sliced bread with olive oil and grill until it turns golden.
Once done, transfer the bread onto a plate, spread 1 to 2 tablespoons of the moringa pesto and top of green pea mixture on each slice. Add scrambled feta cheese on the top of the crostini and serve on micro greens.
Boost and protect
Moringa powder: 10 grams
Coconut milk: 60 grams
Dates: 10 grams
Chia seeds: 10 grams
Ice cubes: 30 grams
Take one cup of water and soak the chia seeds for 3 to 4 hours.
Add the rest of the ingredients along with the chia seeds into your juicer. Toss some ice cubes and make a thick smoothie.
Garnish this delicious smoothie with mint leaves.
Recipes by chef Paul Kinny, 212 All Good, High Street Phoenix
BBM (barley, beets, moringa)
White barley: 60 grams
Baby beets: 50 grams
Quinoa: 50 grams
Green apple sliced: 50 grams
Gorgonzola cheese: 30 grams
Moringa powder: 5 grams
Lemon vinaigrette: 25 millilitre
Microgreens: 15 grams
Soak barley overnight and cook next morning till soft but not mushy, strain and refrigerate.
Braise the beets till they are soft and cut into thin slices.
In a pan, bring some water to boil, add salt and quinoa and turn off the heat. Cover with a lid and leave for 20 minutes, strain and chill.
Toss quinoa, sliced apple, diced beets and barley lightly with vinaigrette and arrange on plate.
Dice the gorgonzola cheese and arrange on top of the salad. Sprinkle moringa powder and garnish with microgreens or cilantro.
Recipe by chef Sahil Arora, Executive Chef, Lake View Café, Renaissance Mumbai
Banner Image Courtesy: Shutterstock
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