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.
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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.
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.
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Ingredients
2 cups
cooked yellow lentils
¼ cup sunflower
seed butter
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.
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!
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