Moringa Dill Fresco Cheese Quiche
Moringa Oleifera
Salad
Moringa
Oleifera
Omelette
Whole-grain Moringa
Pizza
Moringa Stenopetala with Quinoa
Moringa Portabello Tower
Moringa
Chili - from
scratch!
Moringa Leaves Sautéed with Garlic
Scrambled
Eggs
Moringa
Moringa Artichoke
Horseradish
Dip
Moringa and Cheese Phyllo
Dinner
CLICK ON THE PHOTOS TO ENLARGE IN ANOTHER WINDOW - THEY TAKE A MOMENT TO LOAD!
COMPARISON
OF LEAF
SIZE - MOREY'S
AND MINE.
Mine are larger, but both of our leaves taste wonderful!
Click on the small photo above, and it will enlarge in a
new window.
The larger leaves
are from a seedling that was pruned.
The smaller leaves are from one which was not.
This pile of leaves is from our Moringa Oleifera seedlings that were heavily pruned!
Here is one of our Moringa Oleifera seedlings that is about 5 months old. We cut the branches in half on it about once
a week, and eat the leaves.
A word about cooking Moringa:
for the
best
taste,
and
the most health benefits,
do not overcook
it. Less
is best! It only takes
a few minutes to cook,
just until it softens up and turns bright
green.
lf you overcook
it, you will destroy a
lot of the vitamins, and it will just get bitter.
Moringa leaves
taste "heavenly" sautéed
in butter
or olive
oil with
onions, garlic,
fresh
herbs and some
sea salt.
Sautéed Moringa leaves
can be folded into omelettes, served
over rice
or Kashi, added to
soups, dips, spreads,
put into grilled sandwiches
or just served
as a side dish.
Moringa
Leaf
Loaf
This page was last updated: October 10, 2011
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