There are many different ways that moringa can be prepared. Cooking moringa helps to mellow the flavor. Also, moringa is a natural laxative, and when you cook it, the laxative effect is not as pronounced.
By far, my favorite way to prepare moringa is to cook it and put it in ice cube trays for use in smoothies, soups and sauces. Dry moringa powder doesn’t blend well with many things and it has a green kind of a flavor that mellows with cooking.
- 1 lb moringa leaf powder
- 4 C water
Heat water and powder, mixing until thoroughly blended. Mixture should reach boiling point, but it doesn’t require a long cooking time. Keep the mixture covered as it reaches temperatures where it may bubble. Simply cool it off and pour into a tray. Place in freezer when cool. Once frozen, cubes can be removed to a plastic bag
Moringa powder or cubes can be added to various recipes to increase nutritional content. Using high quality leaf powder will improve the flavor and color of your recipe. Good quality powder retains a bright green color, while lower quality powder has a greyish-green color.
In any pasta recipe, as much as 1/4 of the total flour can be replaced with moringa leaf powder, to produce a green product that is high in protein, fiber and other nutrients. Provided the leaf powder that is used is high quality and has a bright color and a smooth texture, the pasta should have a slight moringa flavor that blends well with butter and garlic, herbed tomato sauce or even a cream sauce. Try adding a few paprika noodles for an exciting twist.
Recipes for baked goods, such as biscuits and yeast raised products can also include moringa leaf powder to improve the nutritional content of the product. Yeast raised breads may require a slightly longer raising time due to the mild anti-fungal quality of the powder.