Follow these three delicious moringa recipes for a healthy but enjoyable V-Day treat
Ever since Richard Cadbury, Cadbury founder John Cadbury's son, started selling chocolates in a heart-shaped box to mark the occasion of Valentine’s Day in 1861, candies and chocolates have been in the spotlight as the go-to Valentine’s Day treats. But what if we could tell you that you could follow your New Year’s resolution of being healthy and still indulge? This Valentine’s day, make some healthy moringa recipes that are indulgent enough to be had all year round. Moringa, the super green cousin of matcha and a medicinal plant also known as the “miracle tree” due to its prolific nutrient composition, can be consumed in several forms. This also makes it an ideal super green ingredient to add to your recipes. We have curated a list of three moringa recipes that are easy but delectable. While they can be enjoyed all year round, they also double as unique but healthy and flavorful Valentine’s Day treats.
Moringa Hot Chocolate
This moringa recipe is perfect if you are craving a warm hot chocolate that’s actually healthy for you. All you need are a few simple ingredients to whip up this cup of hot chocolate.
Ingredients required:
- Coconut milk (1/2 cup)
- Water (1 cup)
- Cacao butter (1 ounce or small chunk)
- Honey (1 tbsp)
- Moringa (1 tsp)
- Vanilla extract (1/2 tsp)
Directions:
In a small saucepan combine all ingredients, except moringa, and stir over low heat. Simmer until cacao butter is melted. Once cacao butter has melted and everything is mixed together, add the moringa powder and simmer until well combined. Froth with blender or handheld device if desired. Serve hot.
Moringa Cake with Lemon Cream Cheese and Blackberry Compote
Nothing says Valentine's Day quite like a baked good. This moringa recipe is great if you want to include a healthy cake as dessert to wrap up the meal or just in general if you are craving something sweet but healthy.
For the recipe below, if you want an even healthier alternative, swap the sugar with stevia and replace the eggs with plant-based or vegan eggs.
Ingredients required:
- All-purpose flour (2 cups) (240g)
- Moringa powder (½ cup)
- Baking powder (4 teaspoons) (20g)
- Salt (½ teaspoon) (3g)
- 2 eggs
- Granulated sugar (1 cup) (100g)
- Stevia packets (8)
- Coconut or vegetable oil melted (10 tablespoons) (150ml)
- Water (10 tablespoons) (150ml)
- Soy milk (1 cup) (237ml)
- Apple cider vinegar (2 teaspoons) (10ml)
- Vanilla extract (1 teaspoon) (5ml)
- ½ recipe buttercream
- Cream cheese (8 ounces)
- Lemons (2 large)
- Fresh or frozen blackberries (12 ounces) (approx. 2 cups)
- Granulated sugar (*optional)
Directions:
For the cake
Combine soy milk with the vinegar. In a large mixing bowl combine the melted coconut oil, sugar (or stevia), soy milk, vanilla extract and water. Whisk until smooth. Add the sifted flour, moringa powder, eggs, salt and baking powder. Whisk smooth until all ingredients combine thoroughly. Bake in a preheated 350°F oven for 28-30 minutes or when a toothpick inserted into the middle comes out clean.
For the Lemon Cream Cheese Buttercream
In a large mixing bowl smooth out the cream cheese with lemon zest and juice. Add the buttercream and mix to combine thoroughly.
For the Blackberry Compote
In a medium saucepan over low heat, cook the blackberries with the sugar until they start to break down. Cook for about 30 minutes on low-medium heat. Cool completely before topping the cake. Note that the compote will thicken as it cools.
Pasta with Spinach and Moringa Béchamel Sauce
For a satisfying and healthy dinner moringa recipe, opt for this easy pasta that is indulgent and at the same time incredibly nutritious. The pasta, minus the sauce, requires only four ingredients and can be cooked under 15 minutes. You can use any pasta you want but the recipe calls for spaghetti.
Ingredients:
For the pasta:
- Spaghetti or any pasta of choice (8 oz)
- Butter (3 tablespoons)
- Garlic (3 cloves)
- Baby spinach (6 cups packed)
- Salt and pepper
For the sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk, heated
- Salt
- Freshly ground pepper
- 3-4 tablespoons of moringa powder
Directions:
Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside. Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes. Add in the pasta and spinach. Gently toss and cook until spinach leaves are wilted. If the pasta starts to dry out, add in some of the reserved pasta water. It is usually recommended to add about ⅓ cup. Season with salt and freshly ground black pepper, to taste. Set the cooked pasta aside. For the moringa béchamel sauce, melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles slightly. Ensure that it doesn’t get brown. After about 2 minutes add the hot milk and moringa powder. Continue to stir as the sauce thickens and bring it to a boil. Add salt and pepper to taste, lower the heat and stir for 2 to 3 minutes more. Remove heat and let it cool. Pour the sauce over the cooked pasta and serve hot.
