|In 2012, on a vacation in Florida, I was fortunate to take a tour of Echo, a 50 acre agriculture research center. Echo's mission is to help communities and countries solve malnutrition and to end hunger. At their "farm" in Florida they create different climates and test what plants and planting methods will work best in a variety of eco-climates. According to their website "We gather solutions from around the world that are solving hunger problems and disseminate them to our active network. These solutions promote sustainable farming techniques, nutritional plants, and appropriate technologies."|
One of the most interesting parts of the tour was the Moringa trees they had growing there. 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.
The Moringa leaves are withered then rolled and allowed to oxidize at low temperatures. When the leaves are rolled, the cell walls are broken and an extract is released that coats the leaf. The oxidation process darkens the leaf and allows the leaves to develop their body and flavor. Since the leaves are processed at cold temperatures, the EGCG compound is preserved.
Reports on the nutritional properties of the Moringa leaves have appeared in many scientific journals over the last twenty years, and research is still continuing. Some of the benefits are: the nutritious value (Moringa has high concentrations of Vitamin C, iron, potassium, Vitamin A and calcium), it is caffeine free, it's high in protein, and it is aiding in combating malnutrition (especially with nursing mothers and infants).
Brew 1 teaspoon in an 8oz cup. Heat fresh water to 212º and then immediately pour over the herb and steep for 5 minutes.
See the video below for more information about the wonderful benefits of Moringa leaves!
Moringa Dill Hummus
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.
Quinoa Moringa Salad
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.
|I did not think I would like from the scent, but once brewed (with a touch of local honey) the taste was quite refreshing. Great extra bonus of getting more quality vitamins and iron is just a plus! Cant wait to try preparing recipes with it!|
|- Jeanene Arrington-Fisher, FL|
||Fresh and rich
|To me the smell is like fresh cut grass, which I find refreshing. Dont be put off by it, the taste is fresh and rich. I like it as an afternoon pick-me-up.|
|I read much about this. It is different but far from gross as some have called the taste. The liquor is a little thick and is more like sipping veg broth than a tea. I am rating the taste and not the health claims since I have had only two cups!|
||Love this leaf
|I bought a tin of Moringa last year, but recently started to use it. At first I couldnt get past the taste, but after sticking with it, I look forward to having a cup each day. I feel more energetic since drinking it.|