To stay healthy, I eat moringa leaves almost every day. I put them on salads, in soups, casseroles, stir-fries, and other dishes. I also just eat the leaves sometimes. Many of my friends take moringa supplements because they know that moringa is a powerful immune booster.
While few Americans have ever heard of the moringa oleifera plant, in Africa and Asia it’s a life-saver. It needs very little water to grow and its leaves offer a full complement of protein, minerals, and nutrients to both humans and cattle. When Africans cook with moringa, they throw the tiny leaves into soups and stews just before serving. When eaten fresh this way, the leaves give off a slightly grassy flavor. I have several recipes with moringa in both of my cookbooks – The Age GRACEfully Cookbook and my newest cookbook, The AGE BEAUTIFULLY Cookbook. See my delicious recipe for Moringa Muffins below, and find more tasty moringa dishes in my Recipe section.
Moringa leaves may just be the new kale. They provide protein, calcium, and iron, plus vitamins A and C and potassium. Vitamin A boosts immunity, strengthens skin and hair, and keeps eyes healthy. Vitamin C helps the body resist infection, helps prevent cataracts, and aids in tissue regeneration. Potassium keeps blood pressure low and the whole body hydrated. It also has been shown to decrease risk of stroke. The antioxidants in the dark green leaves boost cellular health, which helps us age gracefully. Moringa trees grow here in California, but most people have no idea that you can eat the leaves. You can find various moringa products on MoringaForLife.com and MoringaFarms.com
In my Age Beautifully Cookbook, I include a delicious recipe for moringa muffins. Moringa leaves, in their powdered form, give this “cake” its distinctive green color and adds a boost of protein, minerals and vitamins. (Read more about the benefits of moringa in my blog.)
Yields 24 muffins
Disease Prevention, Strength
Moringa has quercetin and other flavonoids that can help protect your liver. Other substances like thiocarbamate glycosides, nitrile and mustard oil glycosides in moringa leaves help stabilize blood pressure. And still more compounds in moringa leaves, such as B-sitosterol, may help lower cholesterol.
for moringa water
2 tsp. moringa powder (or green tea powder)
1/2 cup lukewarm water
for dry ingredients
1 cup + 2 Tbs. cake flour, sifted
6 Tbs. sugar
1 ½ tsp. baking powder
for egg-yolk mixture
5 egg yolks
1 tsp. vanilla extract
1/4 cup corn oil
½ tsp. natural green food color
Moringa water (cooled)
for egg-white mixture
5 egg whites
½ tsp. cream of tartar
¼ tsp. sea salt
6 Tbs. sugar
- Preheat oven to 350 degrees F. Line muffin pans with 24 paper cupcake liners and set aside.
- Moringa water: Mix moringa powder in warm water until smooth. Set aside and let cool for about 15 minutes.
- Dry ingredients: In a large glass bowl combine the dry ingredients and mix well.
- Push the dry ingredients up along the sides of the bowl and create a hole in the center, making a well.
- Egg yolk mixture: Pour the egg yolk mixture ingredients (including cooled moringa water) into the well.
- Starting in the center, slowly whisk the liquid ingredients together and then whisk in dry ingredients until smooth. Set aside.
- Egg white mixture: Pour the egg-whites, cream of tartar, and salt mixture into a stand mixer. Beat on high speed until foamy, about 4-6 minutes. Gradually add sugar and continue beating until stiff peaks form, another 3-5 minutes.
- Fold the egg-white mixture into the batter using a big rubber spatula. Gently blend chiffon mixture is a uniform color.
- Divide batter evenly among cupcake liners, filling papers about 3/4 full.
- Bake for 12-15 minutes. Check for doneness with a toothpick. When it comes out clean, the cake is done.
- Place the muffin pans on a cooling rack and allow to cool.
Chef’s Note: You can leave out the moringa powder, but you won’t get its health benefits. You can get a similar flavor and color from green tea powder. You can add dark chocolate chips for a delicious contrast to moringa’s subtle flavor.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.