Moringa

Not without reason is Moringa referred to as the «wonder tree». More than 700 scientific studies prove the health-promoting effects of its leaves and fruits. Moringa Oleifera is from the country of origin India, where it is used for centuries in the practice of Ayurvedic medicine. The fact that we can use all its features leaves, flowers, fruits (pods), seeds and roots, makes Moringa unique. The leaves of Moringa contain the most nutrients, which are hand-picked, dried after harvesting and then ground to powder. Moringa can be easily used by adding in the daily meals. Discover some recipes to try at the bottom of this page  – Enjoy!

Our Moringa is from the country of origin Bali and has raw food quality.

 

Nutritional value   Per 100gPer 5 capsules (2000mg)
Energy1644 kJ / 393 kcal296 kcal / 7 kJ
Fat4.8 g < 0.1 g
-  of witch saturates  1.7 g < 0.1 g
Carbohydrate61.8 g 1.0 g
-  of wich sugar5.0 g  < 0.1 g
Fibre5.2 g  0.4 g
Protein23.1 g 0.4 g
Salt    0.6 g < 0.1 g

Recipes with Moringa

Ingredients for 4 portions

  • 200 grams of basil
  • 3 pieces garlic
  • 200 milliliters Olive Oil
  • 100 grams of Parmesan (grated)
  • 3 tablespoons pine nuts
  • 1 pinch of salt & pepper
  • 1 tablespoon moringa powder
  • 400 grams Spaghetti

Preparation:

Wash the basil and shake dry. Pluck the leaves. Peel the garlic.

Add the basil leaves with the garlic and pine nuts into the blender and mix into a creamy mass, then decant into a bowl and add the Parmesan and the Moringa.

Stir in olive oil drop by drop, stirring constantly, sso that all bind to a creamy sauce. Finally, season with salt and pepper.

Bring salted water to boil and cook the spaghetti “al dente”. Stir about 3 tablespoons from the hot pasta water into the sauce. Pour the spaghetti in a colander, drain and mix with the pesto.

e.g. dipping to potatoes, meat or raw vegetables

Ingredients for 4 portions:

  • 250 ml curd cheese, skimmed or fat-stage
  • 50 ml sweet cream or cream for whipping
  • 1 tsp flax oil
  • 1 box cress
  • 1 handful parsley
  • 1 small onion
  • 1 tsp Moringa powder
  • salt and pepper
  • some sweet paprika powder

Preparation:

Finely chop the onion. Add the curd cheese, cream, moringa powder and the flax oil and stir. Then add the herbs and finally season the taste with salt, pepper and paprika powder.

 

Ingredients:

  • 1 large handful spinach
  • 1 organic lemon
  • 1 half or smaller apple or pear
  • 1 piece of fresh ginger
  • a bunch of fresh herbs such as coriander, parsley, basil, etc.
  • 1 teaspoon Moringa powder
  • 5 dl water

Preparation:

Mix all the ingredients for 60 seconds.

Fine as a spread or for dipping raw vegetables

Ingredients:

  • 1 ripe organic avocado
  • 1 organic lemon
  • 1 teaspoon Moringa powder
  • salt and pepper

Preparation:

Mash Avocado with a fork until a smooth paste results. Add the Moringa and season the taste with lemon, salt and pepper.

 

Ingredients for 4 persons:

  • 1 red pepper
  • 1 cucumber
  • 600 g ripe tomatoes
  • 6 dl vegetable stock
  • 2 cloves of garlic
  • 1 tablespoon Tabasco
  • 2 tablespoons olive oil
  • 1 tablespoon moringa powder
  • 40 g bread from the day before
  • salt

Preparation:

Halve red pepper and and remove seeds. Peel cucumber. Cut peppers, cucumber and tomatoes into cubes. Put some cucumber aside  for garnish. Add the remaining diced vegetables to vegetable stock. Squeeze garlic through a press. Add Tabasco, half of the oil and Moringa powder. Puree soup finely. Cool for at least 1 hour.

Cut bread into cubes. Fry in remaining oil and salt lightly. Foam soup just before serving with a hand blender. Season with salt and Tabasco. Serve with cucumber and bread cubes.

Ingredients for 4 portions:

  • 250g Broccoli
  • 1 liter of vegetable broth
  • 1 pc garlic cloves (finely chopped)
  • 100 ml cream
  • 2 tablespoons olive oil
  • 1 pinch of salt and pepper
  • 2 pc onion (finely chopped)
  • 1 tablespoon moringa powder

Preparation:

For the soup first finely chop broccoli, garlic and onions and fry well for 5 minutes in a pot with olive oil.
Add vegetable stock and let simmer for about 20 minutes over low heat.
Finally, mix briefly with a hand blender and season to taste with salt and pepper.
To refine, stir the the cream and Moringa powder.

Ingredients for 2-4 people:

  • 1 kg green asparagus
  • salt
  • pepper

Dressing:

  • 2 shallots
  • 50 g dried tomatoes
  • 4 tablespoons balsamic vinegar
  • 6 tablespoons olive oil
  • 1 tsp Moringa powder

Preparation:

  • Peel asparagus in the lower third. For these fix the peeler and pull a train down. Turn asparagus a little bit. Proceed until the asparagus is completely peeled.
  • Cut the the wood finish (about 2 cm) from asparagus.
  • Cut asparagus diagonally into 3 cm long pieces.
  • Boil water. Salt. Asparagus is al dente after about 5 minutes.
  • Remove and let cool down.
  • For dressing peel and finely chop the shallots.
  • Cut the tomatoes into thin strips.
  • Mix shallots, tomatoes, balsamic and oil.
  • Add Moringa powder
  • Mix asparagus with dressing and leave for 5 minutes. Season with salt and pepper.
  • Arrange asparagus salad.

Ingredients for 4 persons:

  • salted peanuts
  • 3 red chili, seeded, halved
  • 2 cloves garlic, crushed in a mortar
  • 2 tablespoons fish sauce
  • 5 tbsp palm or cane sugar
  • 1 tablespoon lime juice
  • 1 tsp Moringa powder
  • 2 tomatoes, seeded into cubes
  • green papaya peeled, cutted with the julienne into fine strips

Preparation:

Crush peanuts, chili and garlic in a mortar.
Mix in fish sauce, sugar, lime juice and Moringa powder.
Cut tomatoes into cubes.
Cut papaya with julienne into fine strips.
Mix everything.

Moringa Zuccini Rollchen

Ingredients for 4 persons:

  • 2 medium zucchini
  • 400 grams smoked salmon
  • 1.5 sour apples
  • 6 fresh spring onions
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 1 teaspoon Moringa powder
  • 1 tablespoon lemon juice
  • Salt & pepper

Preparation:

Cut the salmon into small cubes. Wash fresh onions and cut into rings and cut the pitted apple into small cubes.

Put everything in a bowl, mix with honey, mustard, lemon juice, Moringa powder, salt and pepper and let steep for 10 minutes.

Wash the zucchini, dry and carefully cut into long thin slices.

Heat a little oil in a pan and shortly fry the zucchini gradually from both sides. Remove and place on a kitchen paper, Season with salt and pepper.

Now give some of the apple-salmon Mix on a zucchini strip, roll up and arrange upright on a plate.

 

Ingredients for 4 persons:

  • 2 large eggplants
  • 4 medium tomatoes, finely cutted into pieces
  • 2 cloves garlic, peeled and finely chopped
  • 5 sprigs fresh thyme
  • 1 small chilli
  • 5 tablespoons olive oil
  • Juice of one lemon
  • 1 teaspoon Moringa powder
  • Salt and pepper to taste
  • Olive oil for frying

Preparation:

  • Preheat oven to 180 ° C.
  • Cut the eggplants carefully in half lengthwise and place with the inside facing upwards on baking paper on the rack.
  • Brush the aubergine halves on the inside with olive oil and cook with the cut on surface in top of the oven for about 20 minutes .
  • Meanwhile wash the tomatoes, cut into quarters, remove the pulp and cut finely into cubes.
  • Then peel the garlic and chop finely, wash the chilli and chop very finely and remove the thyme leaves from the branch.
  • Take he finished cooked eggplant from the oven and let cool for a few minutes.
  • Pour a little lemon juice and sea salt on the inside of the eggplant.
  • Mix tomatoes, garlic, chilli, Moringa powder and thyme and season with pepper, salt, lemon juice and 5 tablespoons of olive oil.
  • Finally distribute the salsa evenly over the aubergine halves and garnish for serving with thyme.