The moringa tree is referred as ‘The tree of life’ across India for its ability to enhance and repair the human body.
Moringa has been used for centuries as a natural remedy and is widely respected for its abundance of medicinal capabilities.
Every part of the tree from the roots to the fruits can be used for medicinal benefit. The leaves of the moringa tree are becoming increasingly popular in the Western world for their exceptional levels of vitamin C.
Referred to as a ‘super leaf’, Moringa leaf is high in:
The leaves of the Moringa tree also contain all 9 essential amino acids and act as a powerful source of natural protein.
Ethically sourced in Bali
Helps to build immunity
Helps to boost the immune system
Helps the body repair itself
Can be added to meals and smoothies
For extra nutrition, our Moringa-Mix range combines organic Moringa leaf powder with Gotu kola, Tumeric and Ashitaba leaf.
Moringa contains natural resources that can help people in bountiful ways. Moringa is one of Ayurveda’s fondest natural resources to boost the immune system and increase nutrition.
Gram for gram, Moringa is widely recognised as having seven times the amount of Vitamin C than an orange, four times the amount of calcium as milk, and three times the amount of potassium as a banana. It islo has antioxidant levels that are around six times higher than that of goji berries.
Moringa can be added to meals to easily boost your nutritional value. It’s quick, hardly noticeable, and is a great way to increase the family’s nutrition. Check out our Moringa recipes at the bottom of the page for inspiration.
Commonly used for their level of protein, animal sources such as meat, fish, and eggs are referred to as complete proteins as they contain all nine amino acids. Unlike most plants, Moringa also contains all nine amino acids providing an alternative to animal-based sources.
Ayurveda teaches us that in order to fight infections and enjoy a harmonious life, the internal body must be working in balance. Moringa helps to fuel multiple parts of the body simultaneously to help it heal itself and prepare itself for external and internal challenges.
Super-leaf infused Gaucamole
Spaghetti with Moringa infused Pesto
A simple and delicious super-leaf spaghetti recipe
Wash the basil and shake dry. Pluck leaves and peel garlic.
Add the basil leaves, garlic and pine nuts into a blender and mix until creamy. Then, decant into a bowl and add the Parmesan and the Moringa.
Stir in olive oil drop by drop, stirring constantly, so that it continues to bind into a creamy sauce. Finally, season with salt and pepper.
Bring salted water to boil and cook the spaghetti ‘al dente’. Take 3 tablespoons from the hot pasta water, and add into the sauce. Pour the spaghetti in a colander, drain and mix with the pesto.
A super-leaf alternative to conventional cheese dips
Perfect for dipping potatoes, meat, vegetables, and breadsticks.
To share between 4
Chop the onion into fine chunks. Combine onion with cheese, cream, moringa powder and flax oil and stir.
Finally, add herbs and season with salt, pepper and paprika powder.
Super green Moringa smoothie
Mix all the ingredients for 60 seconds.
Freshen-up your dinner table with our simple, super-leaf Guacamole
Mash Avocado with a fork into a smooth paste. Add the Moringa and season the taste with lemon, salt, and pepper.
Gazpacho and Moringa Soup
Remove seeds on red pepper and peel the cucumber. Cut peppers, cucumber, and tomatoes into cubes. Put some cucumber aside for garnish. Add diced vegetables to vegetable stock.
Add finely chopped garlic, Tabasco, Moringa powder and half of the oil to stock. Puree the mixture into a fine soup. Allow to cool and sit for at least 1 hour.
Cut bread into cubes. Fry in remaining oil and salt lightly.
Whizz soup just before serving with a hand blender. Season with salt and Tabasco. Serve with cucumber and bread cubes.
Super-leaf Moringa and Broccoli Soup
Chop broccoli, garlic, and onions into fine chunks and fry well in olive oil for 5 minutes in a pot.
Add vegetable stock to pot and let simmer for about 20 minutes over low heat.
Finally, mix with handblender to desired consistency and season to taste with salt and pepper. Finish by stirring in cream and Moringa powder.
Asparagus and Moringa Salad
Peel the bottom half of the asparagus to remove the skin. Cut asparagus into 3cm chunks. Add salt to boiling water and cook asparagus for 5 minutes until al dente. Remove and set aside to cool.
For Dressing – Peel and finely chop the shallots. Cut tomatoes into thin strips. Mix shallots, tomatoes, balsamic, oil and moringa.
Mix asparagus and dressing and leave to sit for 5 minutes. Season with Salt and Pepper and arrange asparagus into a salad.
Papaya and Moringa Salad – Som Tam
Crush peanuts, chilli and garlic in a mortar.
Add peanut mixture to remaining ingredients, and mix.
Moringa infused Salmon and Courgette rolls
Cut the salmon into small cubes. Wash fresh onions and cut into small rings. Pit apple and cut into small cubes.
Mix Salmon, onions, and apple in a bowl with honey, mustard, lemon juice, Moringa powder, salt, and pepper. Let steep for 10 minutes.
Wash the zucchini, dry, and carefully cut into long thin slices.
Heat a little oil in a pan and briefly fry the zucchini, ensuring to cook both sides. Remove and place on a kitchen paper, Season with salt and pepper.
Add some apple-salmon mix to one end of zucchini strip. Roll filling into zucchini and arrange upright on a plate.
Aubergine, Tomato and Moringa Salsa
Preheat oven to 180 ° C. Line a tray with baking paper.
Cut the eggplants in half lengthwise and place with the inside facing upwards on a baking tray.
Brush the aubergine halves on the inside with olive oil and cook for around 20 minutes.
Meanwhile, prepare vegetables. Wash the tomatoes, and cut into quarters to remove the pulp. Chop tomatoes into fine chunks. Peel the garlic and chop finely. Wash chilli and chop finely. Pluck thyme leaves from the branch.
When eggplant has finished cooking, from the oven and let cool for a few minutes. Then, pour a little lemon juice to the inside of the eggplant and add a pinch of salt.
Mix tomatoes, garlic, chilli, Moringa powder and thyme. Add salt, pepper, remaining lemon juice and 5 tablespoons of olive oil. Mix again.
To finish, distribute the salsa evenly over the aubergine halves and garnish with thyme.
|Nutritional value||Per 100g||Per 5 capsules (2000mg)|
29 kcal / 7 kJ
< 0.1 g
– of witch saturates
< 0.1 g
– of wich sugar
< 0.1 g
< 0.1 g
Our mineral powder is extracted from glacier streams in the Swiss Dolemite moutains. CORIALITH is high in calcium and is mixed with Ayurveda inspired herbs to optimise nutrition.
CORIDERM is made of 41 natural ingredients that are fermented for three months to increase nutritional potency. Our skincare is packed with probiotics, vitamins, and natural extracts.