Arriba! Arriba! – Moringa! Moringa!

This week you’ll be seeing a few Love & Plants recipes popping up, on the blog, with a very special ingredient I am excited to introduce you to…  Friends, I’d like you to meet moringa!

Before I get into why moringa is being called “America’s New Superfood,” can I just call attention to how fun it is to say “moringa”- Try it! Imagine yourself in a flamenco dress or a matador suit with an arm in the air and shout… “Moringa!” haha! Now you know the silly places my mind takes me. :) I think it went there because it reminds me of “Arriba!” Arriba is a very invigorating word and not so coincidentally moringa is a very invigorating nutrient rich food. Now, let’s move past my quirky imagination and talk food…

I was recently introduced to moringa at the FoodWorx Conference in Portland where the young company Kuli Kuli was sampling their products. I love discovering new healthy foods and moringa is jam packed with great nutrition. Kale has met its match! Moringa has oodles of vitamins, minerals and antioxidants; it is a great source of protein; and my favorite it is going to fuel your body with those oh so important phytochemicals; the nutrient density if through the roof! Now we know why moringa is being called “America’s New Superfood.”

Let me back up, you are probably still trying to figure out what moringa is exactly, how you eat it and where to find it? Moringa is a tree and the edible part is the little green leaves. Here in the states you will find it in the form of green powder, or Kuli Kuli is also making energy bars with moringa in them (they are very tasty BTW).  So you will not be able to walk into the grocery store and look for moringa next to the kale or bok choy. You’ll find it in the supplement section near the powdered wheatgrass and such. “So how do I eat it?” Great question! I’m glad you asked. :)

Of course, as with many green powders they are a great nutrient-packed addition to any smoothie. However I’m a big advocate for getting into the kitchen and creating foods that actually require some chewing, as that is the first phase of proper digestion. Plus it is fun to find ways to incorporate moringa into every meal of the day, instead of just a smoothie. 

So that is what I am setting out to do, create some delicious recipes that become even more nutritious than normal with the addition of this amazing superfood, that I’m sure you’ll continue to hear more about.

Heads up: I am entering my recipes in the Kuli Kuli recipe contest. You’ll be able to start voting March 3^rd on their facebook page. I’m sure I’ll send out some reminders throughout next week. :)

Take a look at the first recipe I created. It is delicious and nutritious; my favorite combo!

The Healthiest Hummus

Makes about 2 ½ cups

This is not your everyday hummus.  This hummus is full of fabulous ingredients that complement and balance the moringa powder. The base of the hummus is yellow-lentils, which offer additional protein, iron and fiber making it a great food for women during menstruation, for athletes… or anyone for that matter.

Notice there is no oil in this recipe, which can be very inflammatory. Instead the healthy fat comes from sunflower seed butter. If this is a new ingredient to you think peanut butter made out of sunflower seeds. It is delicious! It has a rich earthy flavor that compliments the earthiness of the moringa powder. The fat also will help your body absorb all the fat-soluble vitamins in the moringa.

There is tons of Vitamin C in the moringa and we added a bit more with the lemon juice, which brightens the flavor of the hummus. Vitamin C is irons best friend and will help absorb that vital mineral found in both the lentils and the moringa. The moringa and the lentils are high in fiber, which will help carry the nutrients to our small intestine for absorption and then keep things moving on through us for regular excretion- very important to our health!   

Because inflammation is such a huge problem in our country I wanted to make sure I added an extra boost of anti-inflammatory spices, so this could truly be the healthiest hummus. I chose garlic, turmeric and cayenne not only for flavor, but also for their known anti-inflammatory properties.  

I can’t imagine finding a hummus healthier than this one. And it is super simple to make, so it can become a part of your regular routine.  

Ingredients

2 cups cooked yellow lentils

¼ cup sunflower seed butter

1 tablespoon Kuli Kuli moringa Powder

2 peeled garlic cloves

3 tablespoons fresh lemon juice

1 cup water

½ teaspoon turmeric powder

Pinch of cayenne

Sea salt, to taste (about ¼ teaspoon)

*Add more turmeric and cayenne if you desire, or try some other spices such as cumin, coriander or curry

Instruction

Place the garlic in either a food processor or blender. Turn the machine on to mince the garlic. Then add the remaining ingredients starting with half the water. Process the ingredients till smooth. Stop to scrap the sides of the machine and add more water, a little at a time, until the desired consistency is achieved. Hummus will always thicken up after being refrigerated, so you may want to make it a little thinner than you’re end goal. Once your hummus is fully blended and a consistency you like remove it from the machine and place in a sealed container in the fridge until ready to use.

Serving ideas: dip with veggies, massage into kale for a simple salad (double green power!), use as a spread for wraps or sandwiches, add a dollop on top of morning scrambles, hashes, burritos, or spread on toast.

Learn more about Kuli Kuli and moringa

Are you ready to sharpen your skills in the kitchen? 

Desiring to eat healthier and make it taste good? 

Looking for more education on specific dietary or health concerns? 

Emily would LOVE to make your goals a reality! 

Contact emily@loveandplants.com for a free phone consultation

Visit www.loveandplants.com