Spaghetti with Moringa infused Pesto

A simple and delicious super-leaf spaghetti recipe

Serves 4

Ingredients:

• 200 grams of basil
• 3 pieces garlic
• 200 millilitres Olive Oil
• 100 grams of Parmesan (grated)
• 3 tablespoons pine nuts
• 1 pinch of salt & pepper
• 1 tablespoon moringa powder
• 400 grams Spaghetti

Method:

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

Ingredients:

• 250 ml curd cheese, skimmed or fat-free
• 50 ml whipping cream
• 1 tsp flax oil
• 1 box cress
• 1 handful parsley
• 1 small onion
• 1 tsp Moringa powder
• Salt and pepper
• A pinch of sweet paprika powder

Method:

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.

Gazpacho and Moringa Soup

Serves 4

Ingredients:

• 1 red pepper
• 1 cucumber
• 600g ripe tomatoes
• 6ooml vegetable stock
• 2 cloves of garlic
• 1 tablespoon Tabasco
• 2 tablespoons olive oil
• 1 tablespoon moringa powder
• 40g bread from the day before
• Salt

Method:

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

Serves 4

Ingredients:

• 250g Broccoli
• 1 litre of vegetable broth
• 1 garlic clove (finely chopped)
• 100ml cream 
• 2 tablespoons olive oil
• Salt and pepper
• 2 onions (finely chopped)
• 1 tablespoon moringa powder

Method:

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

Serves 2-4

Ingredients:

Salad:

• 1 kg Green asparagus
• Salt
• Pepper

Dressing:

• 2 shallots
• 50g dried tomatoes
• 4 tablespoons balsamic vinegar
• 6 tablespoons olive oil
• 1 teaspoon Moringa powder

Method:

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 

Serves 4

Ingredients:

• Salted peanuts
• 3 red chillies, seeded and halved
• 2 cloves garlic, crushed in a mortar
• 2 tbsp fish sauce
• 5 tbsp palm or cane sugar
• 1 tablespoon lime juice
• 1 tsp Moringa powder
• 2 tomatoes, seeded and cut into cubes
• Green papaya peeled, cut with a julienne into fine strips

Method:

Crush peanuts, chilli and garlic in a mortar.

Add peanut mixture to remaining ingredients, and mix. 

Moringa infused Salmon and Courgette rolls

Serves 4

Ingredients:

• 2 medium zucchinis (courgettes)
• 400g smoked salmon
• 1 and a half apples (sour is possible)
• 6 spring onions
• 1 teaspoon honey
• 1 teaspoon mustard
• 1 teaspoon Moringa powder
• 1 tablespoon lemon juice
• Oil
• Salt & pepper

Method:

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.