Test Kitchen – Moringa

If you have come to my Test Kitchen, I succeeded in peeking your interest in MORINGA.

My experience with Moringa has been phenomenal. About 5 years ago, I purchased some seeds – planted what I needed and gave the rest to a neighbor. We both, now have more Moringa than we know what to do with. So, I manufacture Moringa Products as a Cottage Industry. I dry the leaves, make them into tea, powder and with the powder I fill capsules. This way, all the moringa we grow is being used.

Moringa trees love warm weather and dry conditions. I learned that the roots are like little balls. When it rains they fill up with water and use the water as it is needed for the tree growth. I thought that was very interesting. They grow continuously, and so have to be pruned continuously. They can grow to be 15 or more feet tall. I harvest them at about 7 to 10 feet – because I can reach the branches easier. The bugs hate them. Very few weeds grow beneath them. I do not spray them or fertilize them with any chemicals. My trees are truly organic, clean and ‘natural’. Therefore all my products are totally organic. All parts of the tree can be used as food, however, I only use the leaves, the smaller part of the branch, and the stem the leaves are on. The only part of the tree that may be toxic is the trunk, and is not useable as a food source. It has white flowers and pods that look like big beans which hold the seeds. The flowers and pods/with seeds are both edible. I am finding that in order for the tree to have flowers and pods you have to let the tree grow very, very big. I let my trees grow to that state only 1 time, because I found the leaves too hard for me to harvest when the trees were that big. Being a short person, and a senior, and not wanting to climb a ladder to harvest my moringa, I no longer let my trees get that big. Moringa Oil, is extracted from the pods and/or flowers. Moringa does not spoil. It has a long shelf life. However, it is best stored in a dark container and not exposed to light after it is made into a product. The light, as with many supplement products, slowly destroys the nutrient value of the moringa. Folks who purchase from me, use the product immediately – so they can don’t have to worry about shelf life and just come back for more.

I can personally say my clients have reported to me, they have had a drop in their cholesterol level, bowel movement regulation, sleep apnea gone, weight loss, carpal tunnel gone, better immune systems, more energy, and improvement in their diabetes control as their doctors have lowered their diabetes medication dosages – telling them to keep doing whatever it is they are doing, as their health is improving, and much more.

My neighbor and I both love to pick the leaves fresh and add them to many of the foods we eat. Moringa leaves – considered a herb, as well, can be treated as a vegetable. It can be added to soup, eggs, casseroles, pizza, stew, other vegetables, cereal, sauces, dips, candy, yogurt, breads, fish, chicken – whatever you wish to add them to. I put Moringa (fresh and/or dry), in my Smoothies. I put the powder in a salt shaker and sprinkle the powder on all the food I eat to include fruit. If I want to use it more as an herbal spice, I crush the dried tea leaves – put them in a shaker with larger holes than a salt shaker, and sprinkle them on just about everything I eat. I like the taste better crushed than powdered. Everyone has their own preference.


MORINGA TEA: Moringa tea is CAFFEINE FREE, making it a refreshing, natural nutritious energy boost.
To BREW:   
Boil or heat the water – keeping the temperature between 130-140 degrees. This ensures nutritional potency. Steep 1 tea bag for 6 – 10 minutes. Sweeteners I use and/or suggest can include natural honey, real maple syrup, Agave’ syrup, Stevia or Truvia. The tea has an earthy flavor. I prefer it iced, so I store it in the refrigerator in a pitcher and drink it at my leisure.

NOTE: Many Americans consume 1 or more cups of coffee, tea, or various forms of soft drinks per day that contain Caffeine. They claim caffeine increases mental alertness, increased metabolic rate and decreased fatigue. You need to remember these effects are short-lived.. Caffeine, however is considered a drug and this drug is also associated with negative side effects to include high blood pressure, insomnia, addiction and dehydration.

After you experience the positive effects and increase vitality you get from drinking Moringa Tea, you may forget about coffee and caffeine products entirely.

MORINGA LEMONADE: Make a 1 gallon of your favorite Lemonade. Add
1 -2 Tbsp. of Moringa powder to it. Stir, let it sit overnight in the refrigerator. Drink at your leisure.

1 – 2  C Walnuts – ground fine
1 C Shredded Coconut – packed down
2 – 3 Tbsp Coconut Flour
2 Tbsp Moringa Powder
2 Tbsp Agave’ Syrup
1 Tsp Vanilla Extract (optional)

Blend the walnuts, coconut and 1 tbsp of agave’ until smooth. Add other ingredients, decreasing the syrup and/or increasing the coconut flour until the mixture is thick enough to roll into balls. Roll into balls and then roll on loose shredded coconut to coat. Put in a container and store in the refrigerator. They will be good stored for up to 2 months. You can wrap them individually, put them in a fun container and give them as a gift. YUMMY!

l small banana
1/4 cup blueberries and/or strawberries
1 Tbsp Moringa Powder or leaves fresh or dried
2-3 chunks of fresh pineapple
1/2 cup your favorite yogurt
Honey, to sweeten (optional)
Crushed Ice
Put all the ingredients in a blender. Blend until smooth. You can substitute Coconut Milk (the thick creamy kind found in the health food store – canned) for the yogurt. Color will vary according to the fruit used. You can add nuts, anything other fruit or even broccoli or kale – if you want to get creative. You can also use other sweeteners – just stay away from the processed sugar.

Make both of the recipes your own – I am still working on other Moringa recipes and will post them here in the Test Kitchen later.




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