Power Up Your Meals With Moringa Powder

Kickstart your healthy diet with these moringa recipes.

Priya Prakasan

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.

Green cleanse


Celery: 10 grams    

Spinach: 10 grams

Dates: 10 grams

Mint: 2 grams

Coconut water: 20 millilitre

Moringa/wheatgrass: 2 grams

Lime: 1

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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