1. MORINGA SMOOTHIES
- 2 tsps Moringa Powder
- 2 pouches of mango
- 3/4 cup coconut milk
- 1/2 cup coconut yogurt
- 1 banana
- Your favorite toppings for smoothie bowl – pomegranate, raspberries, coconut and chia seeds
- Add all ingredients into a blender and blend.
- Enjoy half as a smoothie and make the other half into a smoothie bowl for your little one.
- Top with your favorite toppings like banana, pomegranate, raspberries, coconut and chia seeds.
2. MORINGA GREEN EGGS BENEDICT
- 2 Egg Yolks
- 4 oz Butter or Ghee
- 1 Tbsp Lemon juice or Raw Apple Cider Vinegar
- 1 Tbsp Pure Vegetable Moringa Powder
- Salt & black pepper (to taste)
- Paprika (optional)
- Melt butter in a small saucepan.
- Place egg yolks in a double-boiler pot (or use a bowl on top of a pot with gently simmering water). Add lemon juice and whisk.
- Add butter slowly, whisking as you go.
- Once all butter is added and sauce is at desired consistency (should be runny, but stick to a spoon if stuck in), add moringa powder and whisk well.
- Season with salt, pepper, and paprika (if desired).
- Serve over poached eggs on toast with tomatoes, sautéed spinach, bacon, ham or avocado slices.
3. RAINBOW VEGGIE STIR-FRY WITH SAVORY MORINGA PEANUT SAUCE
- 2-3 teaspoons of moringa powder
- 1 ½ cup peanut butter
- ½ teaspoon fresh grated ginger
- 1 Tablespoon red chili oil
- 1 teaspoon sesame oil
- 1/2 Tablespoon rice vinegar
- 2 Tablespoons soy sauce
- 200g-400g udon noodles
- 1 cup chopped broccoli
- 1 red bell pepper, chopped
- 1 cup chopped sweet potato (chopped a little smaller than other veggies)
- 1 cup chopped white onion
- Sesame seeds for topping
- Preheat oven to 400 degrees.
- Slice purple cabbage into bite sized pieces. Toss them in the juice of one lime wedge, cover, and set aside. These can either be roasted with the other veggies or left raw and crunchy.
- Chop sweet potato, broccoli, and onion. Add veggies to a mixing bowl, drizzle 2 tsp sesame oil and juice of one lime wedge. Toss until all veggies are covered.
- On a baking sheet, spread vegetables out evenly and let them roast for 20-35 min (you can make the sauce and noodles while these are cooking). Check them at 15 min and mix them up a bit to cook evenly.
- Once the veggies are tender and golden-brown, remove from oven and set aside.
Moringa Peanut Sauce:
- In a medium saucepan, combine peanut butter, sesame oil, rice vinegar, ginger, chili oil, moringa, and soy sauce. Heat over medium low, whisking to incorporate.
- Add the juice of 1-3 lime wedges. You may need to up to ¼ cup of water to achieve a runnier consistency.
- Once the ingredients are combined, take off heat (or reduce to lowest setting) and cover.
- Following the instructions on the package, cook udon noodles until tender and drain.
- In a large mixing bowl, toss cooked noodles in 1-2 tsp sesame oil to keep them from sticking.
Putting it all together:
- If necessary, heat up peanut sauce so it’s a little runny. In a large bowl, toss noodles in peanut sauce until they are evenly coated.
- Dish noodles into bowls and be sure to leave room for the veggies
- Add roasted vegetables and purple cabbage. Top with toasted sesame seeds and fresh greens if desired.
- Serve with a lime wedge, drizzle more sauce on top, and enjoy!
4. SAVORY OR SWEET YOGURT MORINGA WAFFLES
1 egg — (Ener-G Egg replacer for our Vegan readers)
1 1/4 cups of Organic Grassmilk — (Any alternative milk will do)
½ cup of organic Greek yogurt — (non-dairy yogurt for our Vegan readers)
2 cups of Organic flour — (Oat Flour for our Gluten-free readers)
½ tsp of salt
½ tsp of vanilla extract (Optional)
1 tbsp of baking powder
1 tbsp of Moringa powder
½ tsp of cinnamon (Optional)
OPTIONAL TOPPINGS FOR SWEET WAFFLES:
OPTIONAL TOPPINGS FOR SAVORY WAFFLES:
Egg (Any Style)
1) Preheat Waffle Maker. In a medium bowl, whisk egg, milk, Greek yogurt and sugar together.
2) Add flour, baking soda, Moringa powder, cinnamon, vanilla extract and salt until all ingredients are combined. Mix until all ingredients are blended but don’t try to smooth out all the lumps. Embrace the lumps! ( Tip from Chef David: Over-mixing can cause waffles to be chewy).
3) Let the waffle mix sit for 4-5 minutes ( The longer the batter sits, the crispier the waffle)!]
4) Grease the waffle maker with oil or butter (I used coconut oil). Serve with savory or sweet toppings and repeat as desired. Enjoy!
5. VEGAN CHOCOLATE PEANUT BUTTER AND MORINGA PUDDING
Simply, blend the following ingredients:
- ¼ cup organic black chia seeds (blended first)
- 1 tsp Raw Cacao
- 1 tsp Stevia or Honey
- 1 cup of your favorite plant-based milk
- 2 tbsp of our chocolate peanut butter
- Optional: 1 tbsp of our morifa powder
The next day you can throw a spoonful of nut butter on top and enjoy.