Home grown Moringa as a food source
1. The fresh leaves can be:
a. Added to all types of salads from vegetable salads, fruit salads, cold pasta salads, cole slaws and into blended smoothies.
b. Added to soups, stews, hot pasta dishes, toppings on pizza, and even stir fry. Use moringa in place of any recipe that uses spinach or kale.
2. The dried leaf powder can be:
a. Added to your smoothies (start with 1/2 teaspoon and gradually increase).
b. Add to scrambled eggs, soups, gumbo, homemade bread and homemade pasta recipes.
c. My favorite is Moringa Water, take a 16 oz. bottle of water. Take a big drink to allow more room for adding 1/2 teas. dried moringa leaf powder (1 packet stevia raw sweetener if like sweet tea) and shake before each sip. This gives me added energy and works like gatorade adding extra potassium to your body. I drink about 3 a day. It taste like green tea.
3. The fruit of the Moringa, called the drumstick or pod can be eaten at several stages of growth.
a. First stage it looks like a green bean. Which at this point you can cook and eat it like you would green beans. Cut it up and add to any boiled, steamed, or baked dish.
b. The next stage it is more like asparagus. Cooking and adding it to dishes as you would fresh asparagus.
c. Then at the next stage it will get a thicker skin which is not really edible, but if boiled, then you split the skin and scoop out the tender middle like squash.
4. The seeds are also edible and have great nutritional benefits, though not very tasty. Once the outer shell is removed the inner seed looks much like a hazelnut. They can be eaten raw, boiled or roasted. Many people make an oil from the seeds and put it in face creams, shampoo, bath oils, and you can cook with it or just oil your squeaky door.