Ground Moringa

Ground moringa is made from dried Moringa oleifera leaves milled into a fine green powder, its smooth texture blends easily into drinks, soups, sauces and doughs, while its mild leafy flavor works comfortably with fruit, vegetables, grains and savoury seasonings

Because it is made from the whole leaf rather than an isolated extract, moringa naturally contains leaf protein and fibre, minerals including calcium, iron, potassium and magnesium, beta-carotene which the body can convert to vitamin A, and plant polyphenols including quercetin and kaempferol

Its practical benefit is the ease with which a small spoonful can enrich an everyday recipe without requiring any preparation, it can be blended into breakfast drinks, stirred into cooked dishes, mixed through bread dough or added to dressings and herb sauces

For a fruit smoothie: blend 1 teaspoon of moringa with one banana or a cup of mango, pineapple or berries and 250 ml of water, apple juice or orange juice, blend for at least 30 seconds until the powder is evenly distributed

For a chocolate smoothie: blend 1 to 2 teaspoons of moringa with one banana, 250 ml of milk or a plant-based drink, 1 tablespoon of cacao and 1 tablespoon of almond or peanut butter, add ice and blend until smooth

For a cold lemon and ginger drink: add 1/2 teaspoon of moringa to 250 ml of cold water with the juice of half a lemon and a small amount of freshly grated ginger, sweeten with honey if desired and shake well before serving

For a warm moringa drink: blend 1 teaspoon of moringa with 250 ml of warm milk, oat drink or almond drink for 15 to 30 seconds, add cinnamon and honey if desired, then warm gently without bringing it to a strong boil

For soups: mix 1 teaspoon of moringa with a few spoonfuls of warm broth until smooth, then stir it into 2 to 3 servings of lentil, vegetable, pea or chicken soup during the final few minutes of cooking

For sauces and tagines: mix 1 teaspoon with a small amount of water before stirring it into a tomato sauce, vegetable sauce or tagine prepared for 4 people, adding it near the end helps maintain its green color and prevents small lumps

With eggs: whisk 1/4 to 1/2 teaspoon into 2 eggs before preparing an omelette or scrambled eggs, it can also be mixed with parsley, coriander, cumin, onion or grated vegetables

With roasted vegetables: mix 1 teaspoon of moringa with 2 tablespoons of olive oil, 1 tablespoon of lemon juice and a pinch of salt, spoon it over 500 g of roasted potatoes, carrots, cauliflower, zucchini or pumpkin immediately before serving

For salad dressing: combine 1/2 teaspoon of moringa with 3 tablespoons of olive oil, 1 tablespoon of lemon juice, salt and black pepper, use it with cucumber and tomato salad, grated carrots, chickpeas, lentils or cooked grain salads

For a green herb sauce: blend 2 tablespoons of moringa with 1 cup of basil or coriander leaves, 1 cup of spinach, 2 tablespoons of walnuts, 1 garlic clove, 1/2 cup of olive oil and a pinch of salt, use the sauce with pasta, toast, eggs, cooked vegetables or soup

For bread and flatbreads: mix 1 tablespoon of moringa evenly into 500 g of flour before adding the liquid ingredients, it works in everyday bread, savoury rolls, flatbreads and vegetable-filled doughs

For savoury pancakes: whisk 1 teaspoon of moringa into approximately 250 ml of pancake or fritter batter, then add chopped onion, parsley, coriander, grated zucchini or carrots and cook as usual

With hummus and bean spreads: blend 1/2 to 1 teaspoon into approximately 250 g of hummus or white bean spread with lemon, garlic and olive oil, mix thoroughly until the color is even

With porridge or oats: stir 1/2 teaspoon into one cooked serving after removing it from the heat, then combine with banana, apple, cinnamon, dates or honey according to preference

Store ground moringa in a tightly closed container in a cool, dry and dark place, always use a completely dry spoon and close the container immediately after measuring