Moringa powder is made from the leaf of the Moringa oleifera, a tree native to the foothills of the Himalayas and cultivated in Africa, Central and South America, Sri Lanka, India, Malaysia and the Philippines, where it is known by a variety of different names, including, ‘horseradish tree’, ‘drumstick tree’, ‘mother’s best friend’ and ‘the tree of life’. The flowers, gum, bark, roots and seeds of the moringa tree have all been used in traditional Ayurvedic medicine for hundreds of years and the Romans, Greeks, and Egyptians used moringa to protect their skin and purify their drinking water. Today moringa is often grown in developing countries as an important source of food and nutrition.
Packed with valuable nutrients, including protein, vitamins (A, B1, B2, B6, B12 and C) and minerals (iron, calcium, magnesium, phosphorus and potassium), moringa powder is an exceptionally flexible ingredient that can be stirred directly into smoothies, shakes, juices and protein drinks, or used to enhance a selection of delicious rawfood recipes and desserts, such as our yummy raw banana and moringa muffins below.
These mouth-watering muffins are not only free from fattening dairy products, and refined sugars, making them a wonderfully healthy snack between meals, they’re also ideal for all those following a vegetarian, vegan or rawfood diet.
- 1 organic banana
- 1 and a half teaspoons of moringa powder
- 1/3 cup of organic walnuts halves
- 1/3 cup of organic almonds
- 6 organic dried dates
- 1 tablespoon of coconut oil
- 2 teaspoons of coconut nectar
- 1 teaspoon of organic vanilla bean powder
First pre soak the organic almonds and walnuts for 6-7 hours. Once ready, place them into a blender, along with the dates, and process into a smooth dough.
Next, peel and slice the banana and add to the blender, together with the coconut oil, coconut nectar, desiccated coconut, moringa powder, organic vanilla bean powder. Blend thoroughly once more before carefully spooning into a cupcake baking tray or individual muffin cases.
If you have any (unsoaked) almonds or walnuts left over, for an extra crunch, try chopping some up and adding it to the mixture.
Place into your fridge to set for 2 to 3 hours before serving. If you own a dehydrator, then you can also dehydrate your raw muffins for around 5-6 hours at 118 degrees, if preferred.