Colloquially dubbed as the "Tree of Life" or "Tree of Miracles," moringa is the new "it" plant, and it's been ruling the health scene as a health supplement.
The plant is native to Africa and Asia, and its name is derived from the Tamil/Malayalam word for drumstick. They can range from growing as small plants to massive trees. The species that's most often used in the health world is the speies, Moringa oleifera.
Moringa oleifera is native to the Himalayas in northwestern India. Much of the plant is edible, and are rich in vitamins A, B, and C, calcium, potassium, magnesium, iron, and is rich in protein.
Used for centuries now, moringa is known to help with sleep, anxiety, low energy, digestion skin disorders, and diabetes. It has 75% more vitamin A than the same serving as carrots, and a high number of amino acids and antioxidants.
In underdeveloped countries, moringa is used to counter malnutrition thanks to its rich nutritional value.
An alternate use for moringa includes oilseed feedstock for biodiesal. The biofuel produced from it produces biofuel feedstock and food independently, which means that it is not in competition with food.
In addition to that, it is one of the most sustainable plants to grow, as leaves and seeds can be harvested without damaging the trees themselves.
Most commonly, moringa is consumed through capsules. But its immature pods can be used in place of green beans, and seeds from mature pods can be cooked like peas or roasted nuts. Its leaves can be used as spinach.
Incorporate moringa into your diet to see its many benefits come to life in this moringa guacamole recipe:
2-4 Tsp Aduna Moringa Superleaf Powder
3 Ripe avocados
1 Small red onion, finely chopped
Handful of cherry tomatoes, washed and finely chopped
3 Leafy branches of coriander, washed and finely chopped - plus a few roughly chopped leaves to sprinkle
Extra virgin olive oil (to drizzle)
Juice of 1 lime
Spices: salt, pepper, dried oregano, paprika and crushed coriander seeds
Halve, stone and roughly chop the avocados. Leave a handful of roughly chopped avocados aside. Pour the rest of the ingredients into a large bowl and use a fork to mash the guacamole and stir well. Add in the rest of the avocados and sprinkle some corianger leaves on top.
Fan of hummus? Try to this moringa and beetroot hummus recipe:
Moringa and beetroot hummus
From Women's Health
1/2 tsp Aduna Moringa Superleaf powder
400g tin chickpeas, drained and rinsed
250g cooked beetroot
1 garlic clove
2 tbsp tahini
2 tsp ground cumin
100ml extra virgin olive oil
Juice of lemon
Salt to taste
1. Add all the ingredients except the chickpeas into your blender/food processor. Mix until smooth.
2. Add the chickpeas and blend again until smooth and delicious!
Amp up your dishes with moringa and greens grown in an Urban Cultivator unit. Because you're harvesting only seconds before you consume it, you're getting your food's nutrition at its full potential.
How do you like to use moringa? Let us know in the comments section!