In Africa and Asia, where Moringa trees grow, people use it in traditional folk medicine. The leaves are used to treat blood pressure and glucose levels. They act as anti-inflammatory tinctures and it is given to nursing mothers in order to increase lactation. Moringa’s tiny leaves with high nutritional value are added to soups and stews. In India, they boil the drumsticks (immature Moringa seed pods) in coconut milk, resulting in a delicious vegetarian curry.
Try this great moringa soup recipe:
1 quart veggie stock
1 diced eggplant
10 pieces okra, cut in slices
1 diced zucchini
2 sliced sweet potatoes
2 cups diced squash
1 enoki mushroom
1 cup string beans
2 tsp salt
½ tsp organic pepper
1 string parsley
2 diced tomatoes (if you have troubles with fructose, leave it out)
1 onion, cut in slices
1 tbsp Herbs de Provence or fresh oregano and majoram
½ cup fresh moringa leaves or 1 tbsp moringa powder (dissolved in warm water)
2 tsp fresh lemon juice
Boil all the veggies and seasonings (except the moringa and the lemon juice) until they are tender in the veggie stock. (About 10–15 minutes, but don’t overcook them. I prefer 10 minutes.)
Remove the pot from the heat and add the Moringa leaves or powder, plus the lemon juice, into the soup.
If you want to go green and pimp your soup with even more nutrients you could season your veggie soup with Moringa Powder (which contains moringa).
These goodies will keep you warm, boost your immune system and fill you up with most of the nutrients you need, including vitamin C, antioxidants, fiber, potassium and many more. You can store it in a glass container for two days in your fridge. You may even like to eat it for breakfast as I do!