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Latest Recipe

Moringa Moon Milk Latte by Kristen Wood


  • 3/4 cups plant-based milk 
  • 1 1/2 teaspoons moringa powder
  • 1/2 teaspoon ashwagandha powder
  • 1/2 teaspoon unrefined coconut oil
  • 1 pitted date
  • 1/4 teaspoon sea salt or pink salt
  • 1/4 teaspoon ground cardamom


  • In a food processor or blender combine all of the above ingredients.
  • Blend until smooth.
  • Optionally strain, and then heat over medium heat on the stovetop until warmed throughout.
  • Pour into a mug and enjoy!

Previous Recipes

Moringa Dandelion Tea


2 large Dandelion Leaves (washed)

2 tsp dried moringa powder

1/2 tsp lemon juice 

1/4 tsp honey


1. Boil 1/2 cup water

2. Dice Dandelion Leaves

3. Take water off boil. 

4. Add Dandelion leaves to water. Let Steep for 15 minutes.

5. Add Moringa Leaves and let it steep for another 10 minutes. Strain Leaves from tea.

6. Add Lemon juice and Honey. 

7. Enjoy!

Moringa Leprechaun Bars



1 cup cassava flour

1/2 cup arrowroot starch

3/4 cup coconut oil

1/4 cup maple syrup

1/4 tsp salt

1 tsp vanilla extract


1 large (or 2 medium) white sweet potatoes (about 4 cups cooked and diced or 1.5lbs cooked and diced)

1/4 cup maple syrup

1/2 cup coconut oil

1/2 lemon, juiced

1 tsp vanilla extract

1/4 tsp moringa powder

1/4 tsp spirulina powder

1/2 tsp salt


Shredded coconut & ground turmeric for sprinkling!



Peel and dice the potatoes (they can be any size, as long as they’re consistent). Add to a pot and cover with cold water. Bring to a boil and lower to a simmer.  Simmer for about 20-30 minutes, until soft when pierced with a fork. Strain and let cool.


While you’re cooking the potatoes, place the dry crust ingredients (cassava flour, arrowrooot starch & salt) in a food processor or mixing bowl.

In a small saucepan or even in the microwave, melt 3/4 cup of coconut oil (no solid chunks should remain). Add the melted coconut oil, vanilla and maple syrup to the food processor or mixing bowl and combine with the dry ingredients.

Note: the shortbread dough should be malleable and soft

Next up, line a 8×8 sheet tray or pan with parchment paper for easy lifting once done. Spread the shortbread mixture evenly across the bottom.

Bake the cassava shortbread at 325ºF for 14 minutes, until slightly golden brown. Let cool completely.


While your shortbread is cooling, combine all of the filling ingredients in a food processor until a smooth paste is formed.

Transfer the filling to the cooled shortbread and spread evenly with a rubber spatula.

Combine shredded coconut with a pinch of ground turmeric and shake to mix. Sprinkle the golden shredded coconut and let set for at least 2 hours in the fridge.

Once set, cut into 12 pieces. Freeze any leftovers (if there are any!)

Moringa Quiche

Moringa Quiche


  • 1 sheet refrigerated pie crust
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup small fresh broccoli florets
  • 1/2 cup finely chopped sweet orange pepper
  • 1/2 cup finely chopped sweet red pepper
  • 3 large eggs, lightly beaten
  • 1-1/3 cups half-and-half cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Mexican cheese blend, divided
  • 1 cup fresh Moringa Leaves


  1. Preheat oven to 425°. Unroll pie crust onto a lightly floured surface, roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling.
  2. In a large skillet, heat butter over medium-high heat; saute onion, mushrooms, broccoli and peppers until mushrooms are lightly browned, 6-8 minutes. Cool slightly.
  3. Whisk together eggs, cream, salt and pepper. Sprinkle 1/2 cup cheese over crust; top with fresh Moringa Leaves and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture.
  4. Bake quiche on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting.

Moringa Egg Stir Fry


1 Cup Moringa leaves – cleaned and washed
2 Onions – medium size, chopped (about ½ to ⅔ cup)
1 Green chili – slit, optional ( if you like it spicier)
2 no’s Eggs
¼ teaspoon Turmeric Powder
½ teaspoon Red Chilli Powder
½ teaspoon Saunf/ Fennel seeds powder
½ teaspoon – ¾ teaspoon Salt or as required
1 tablespoon of cooking oil


1. In a pan, heat cooking oil. Add mustard seeds , when it splutters add chana dal., let chana dal slightly changes it colour to golden brown.
2. Now add in chopped onions and green chillies, sauté till onions turns translucent
3. Add rinsed moringa leaves and cook on medium heat for 4 to 5 minutes.
4. When moringa leaves are well cooked , add in turmeric powder, red chilli powder and fennel seeds powder. Mix well everything.
5. Crack in 2 Eggs , scramble well . When egg cooks completely, scramble well , remove from heat and serve as a side dish with rasam rice or roti or top on bread toast.