Health & Food

MORINGA, SPINACH AND CAULIFLOWER SOUP

SERVES 4

Ingredients:

Method

In a small frying pan over medium heat, sauté the onion in the olive oil for a few minutes, until translucent. Add the garlic and cook for a further minute. Remove from heat and add onion and garlic mixture to a blender.

Steam the cauliflower and refresh under cold water. Add to the blender.

Add the flaked almonds, spinach, moringa and vegetable stock to the other ingredients in the blender and blend until smooth and creamy. Taste and season to taste.

Garnished with flaked almonds, fresh mint and a drizzle of olive oil.

 

MORINGA CREAMY SMOOTHIE BOWL

SERVES 2

Ingredients:

Place all the ingredients into a high-speed blender and blend until smooth and creamy.

Add more water or plant-based milk if needed.

Pour into bowls and top with pomegranate seeds, desiccated coconut and blueberries.

 

MORINGAGA FOUNDER MARY CHIN FEATURED IN SA WEEKEND MAGAZINE AS LOCAL FOOD HERO

Mary Chin never expected to pioneer the introduction of the latest superfood to hit Australia.

A trip to Malaysia to see her parents led her to a chance discovery of a nutrient-packed green powder called moringa - now she sells it here online and as a powder or in healthy treats at cafes such as Nutrition Republic.

Mary's mother, who suffers from rheumatoid arthritis, let on that she'd been taking moringa, and that it was working well to control joint inflammation. Mary looked into the properties of moringa and was impressed.

"I was really surprised that we didn't know anything about it here," says Mary, above. "It's good for muscle recovery, promotes healthy glowing skin and good eyesight, and builds your immune system, which is especially good around the flu season."

No one was importing moringa, so Mary took the bold step of starting Moringaga, a company that sources moringa oleifera leaves from farmers in southern India, and processes them into a high-grade powder here.

"When I was doing market research I realised the most worrisome thing is that people may add fillers to the powder, she says. "So I imported the dried leaves from India and got it processed into powder. That way, I know it is going to be 100 per cent pure."

Mary, who launched Moringaga last month, starts most days with a moringa tea. "I really liked how it gives me a lot of energy without the caffeine, says the Malaysian-born Adelaidean, who will line up in the New York Marathon in November. "It gives you a long, smooth energy release, so it's better than caffeine."

Moringa's earthy taste combines hints of spinach and spice, and works well in food and drink recipes.

20g $5.95 and 70g $14.95 online at moringaga.com or from Nutrition RepublicRaw & MoreMelon & Rye and Kicharee Kitch’n. Moringa is also in foods and drink on the menu at Nutrition Republic, Melon & Rye, Mocca Artisan CoffeehouseHappy Herbs and Bambi & Co.

Gordon Knight

 

MORINGA PESTO AND SALMON CRACKERS

SERVES 3

Ingredients:

Method:

Place all the ingredients into a food processor apart from smoked salmon and rye crackers to make the pesto sauce.

Spoon 1 tbsp of the pesto onto each of the rye crackers, then place a small slice of smoked salmon on top of each. Garnish with a few drops of freshly squeezed lemon juice and season with pepper.

 

MORINGAGA FEATURED IN ADELADY

The beautiful ladies at Adelady endorsing Moringaga. 

 

MORINGAGA FEATURED IN THE LEADER NEWSPAPER IN VICTORIA

The wonderful staff at Street Organics in Melbourne showcased their new menu with Moringa Maple Latte. 

 

MORINGA CHOCOLATE BLISS BALLS

MAKES 12 BLISS BALLS

Ingredients:

  • 1 tsp Moringaga powder
  • 70g medjool dates, pitted
  • ½ cup almond meal
  • 1 ½ tablespoons cacao powder
  • 1 tbsp coconut oil
  • 1 pinch pink salt
  • 1 tsp pure vanilla powder
  • 1 tsp honey
  • 40 g (approx.) dark chocolate

Method:

Add all ingredients into the food processor except the dark chocolate. Taste and adjust amounts of cocoa or honey to taste. Roll the mixture into balls then refrigerate to set.

Meanwhile, melt the dark chocolate over a pan of boiling water and drizzle over the bliss balls.

Finish with a sprinkle of pink salt and then return to the fridge or freezer to set.

 

MORINGAGA NEWS ARTICLE ON THE ADVERTISER

NEXT BIG SUPERFOOD, MORINGA, SOLD BY ADELAIDE COMPANY MORINGAGA

Gordon Knight, The Advertiser July 11, 2017 11:02am

MOVE over kale, quinoa and goji berries, the next big superfood is here.

Moringa, a powder created from the crushed leaves of a tangle-branched tree found in India, packs such a mighty nutritional punch it has been hailed as a supergreen by health-food enthusiasts.

Now, Adelaidean Mary Chin is offering the green powder via her new SA company Moringaga and it is all thanks to a chance discovery.

"I was back in Malaysia late last year to see my mum, who has suffered from rheumatoid arthritis for about three years now, and she taught me about moringa, which she has been taking," Ms Chin said. "She said that it works really well for her as an anti-inflammatory."

Ms Chin researched moringa and was impressed.

Next big superfood, moringa, sold by Adelaide company Moringaga.

Gram for gram it has more vitamin C than an orange, more calcium than milk, more iron than spinach and more potassium than banana.

Unable to find a local source of moringa, Ms Chin contacted organic growers in Coimbatore, southern India, and sourced leaves which she then had turned into powder.

With a peppery horseradish-meets-spinach flavour, moringa can be used to create a tea-like drink, smoothies or as an ingredient in superfood bowls.

"It is just a matter of time before it takes off here," Ms Chin said.

 

MORINGA PESTO PASTA

SERVES 4

Ingredients:

  • 1 tsp Moringaga Powder
  • 1 clove of garlic
  • 1 lemon, juiced
  • 1 bunch fresh basil
  • large handful spinach
  • 110ml extra virgin olive oil
  • 100g unsalted almonds, soaked overnight & drained
  • large handful kale, washed and roughly chopped
  • pinch of Himalayan salt
  • wholegrain pasta, cooked
  • handful of cherry tomatoes, chopped
  • sunflower seeds (optional)

Method: 

Cook the pasta for the required time and drain.

Blend together all the ingredients except tomatoes to make the moringa pesto sauce.

Spoon a reasonable amount of pesto mix over the cooked pasta and refrigerate the rest for up to a week.

Toss in a handful of chopped cherry tomatoes and add your favourite garnish.