5 Moringa Recipes To Kick Start The Second Quarter Of The Year

It is the second day of the week, but the first day of June. Do you know what that means? We’re officially starting the second quarter of the year. Give yourself a pat on the back, mumma, you made it through the first quarter of the year. 

This year and the past year have tested us to the core, the sudden surge of Coronavirus had shook us all down--knocking us off our feet. Drastic adjustments had been made to halt the spread of the virus; classes were temporarily taught online and work was brought at home as everyone was advised to stay at home. It made us all anxious about our safety and health, and the safety and health of our family, most especially our kids. 

However, one of the best parts of being human is that we are programmed to be resilient and we have an innate ability to survive. So the past year and a half may have been a struggle, but we are slowly coping and fighting the virus together--as one. 

Despite it all, we shouldn’t be lenient for a second, we still need to be extra cautious in everything we do, especially in what we eat. 

Here are some healthy recipes for you and your kids to enjoy to kick start the second quarter of the year, starring the all-star powerhouse ingredient MITG Moringa Powder. Moringa has a lot of benefits, it wouldn’t be called “powerhouse” food for nothing.

Want to know the benefits of Moringa? Click here. 

From breakfast, to snacks, and even dinner, no worries because we got it all covered. 

Moringa Pancakes

Children love something sweet and savory, nothing gets them more excited than pancakes in the morning. However, as parents we want them to eat something healthy--food that will help boost their immune system and with lots of vitamins. What if we tell you that you can make your pancakes healthy? 

Spice up your breakfast with these healthy pancakes:

How do you make these pancakes, you ask? Make sure you have the star ingredient--Moringa Powder. 

Ingredients:

Wet ingredients: Dry ingredients:

1 tbsp of ground flax 1 cup (140 g) gluten-free all-purpose flour

3 tbsp of water 2 tsp of baking powder

1 cup or 235 ml of soy milk ½ tsp of salt

1 ½ tbsp of canola oil ½ tbsp of MITG All Natural Moringa Powder

1 tbsp of apple cider vinegar (optional)

2 tbsp of honey

Instructions:

First Step: In a bowl, whisk together the ground flax and water.

Second Step: Here’s why we included apple cider vinegar in the ingredient list. To mimic the buttermilk taste, the apple vinegar can really help that. However, if you’re not really that concerned with the buttermilk taste, you can skip the apple cider vinegar. Get another bowl, then whisk together the soy milk and apple cider vinegar and set aside. 

Third Step: You need a lot of bowls in this recipe, because you have to get another bowl for the third step, a bit bigger than the previous two--medium size will do. Mix the flour, honey, baking powder, salt, and Moringa powder together. Then add the wet ingredients--canola oil, flax mixture, and the milk/milk mixture. Stir everything until well combined.

Fourth Step: Now comes the cooking part. Heat your pan first over a medium-low heat. We recommend cooking the pancakes on low heat to prevent it from burning quickly. When your pan is heated, apply cooking spray on the pan, then you can pour the batter depending on your preferred size. 

Fifth Step: Cook the batter for 2 to 3 minutes, or until you see the edges of the pancake puff up. Flip over, then cook for another 2 to 3 minutes. 

Sixth Step: Serve your pancakes with your preferred toppings. You can add some chopped strawberries or any kind of berries that you like and some honey. 

Enjoy your sweet and pancakey breakfast. 

 

Moringa Scrambled Eggs with Lime

How do you like your eggs in the morning? Well, if you like it scrambled then we have a recipe for you. You can add it with your pancakes if you want a quite heavy breakfast--or you can serve this during lunch. 

Ingredients: 

2 medium Scallions or spring onions

8 large eggs

½ tsp of salt

1 tsp of ground pepper

2 tbsp of vegetable oil

MITG All Natural Moringa Powder 

1 lime

Instructions:

 

Step 1: Thinly slice green onions. 

Step 2: In a medium bowl, I know here comes the bowl again, crack 8 eggs and whisk them together. Make sure it’s well-beaten, then you can add your salt and ground pepper. Stir them together. 

Step 3: In a pan, preheat your oil. Tilt the pan to make sure the entire area is covered with oil. When it’s heated, saute your thinly sliced green onions for around 1 minute before pouring in your well-beaten eggs. 

Step 4: Remember to keep the heat on medium. Wait till the eggs start to set before slowly scraping sections of the eggs, creating a fold, with your flat spatula. Scrape occasionally until the eggs form a soft fold, then take them off the pan before they hardened. 

Step 5: Upon serving the dish, sprinkle some Moringa powder and squeeze some lime juice. 

You are good to go. Enjoy your meal. 

Miso Eggplant with Moringa Rice

We’re off to lunch. How about some eggplant and Moringa rice, sounds healthy and appetizing at the same time. Wait till you taste it though, you and your kids will be full and satisfied at the same time. 

Ingredients: 

2 eggplants

1 bunch cilantro

1 clove garlic

1 small piece ginger

¾ cup rice (preferably Sushi rice)

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp honey

1 tsp MITG All Natural Moringa Powder

1 tsp black sesame seeds

Instructions:

Step 1: While preparing your ingredients, preheat your oven to 500°F. At the same time, heat a medium pot of salted water to boil on high. Cut your eggplants into your desired size and thickness. With the tip of a knife, score a diagonal crosshatch pattern into the cut sides of the eggplant. Place the eggplant on a lightly oiled baking sheet, cut-side up. Finely chop the cilantro. Peel and mince the ginger and garlic, smashing until they resemble paste. 

Step 2: Add the rice to the boiling water and cook for 16 to 20 minutes, or until tender. Then drain thoroughly. You can also cook your rice using a rice cooker to avoid the hassle. 

Step 3: In a bowl, mix together some olive oil, minced ginger and garlic and half the soy sauce. 

Step 4: While the rice is cooking, spread the mixture on top of your eggplant slices. Roast them in the oven for about 16 minutes or until the eggplant is tender.

Step 5: Add the cooked rice back to the pot. Add the rice vinegar, honey, moringa powder, half the black sesame seeds, and all but a pinch of the cilantro; stir until well combined.

Step 6: Divide the green tea rice and eggplant slices between 2 plates. Garnish with the remaining black sesame seeds, cilantro, and soy sauce. Enjoy!

Moringa Mug Cake 

Everyone’s anticipating snack time, after the long hours of playing or online classes. Snack time is a leisure where everyone can relax and fill their empty stomachs. Here’s an easy to make food that will surely make you say “Yum”. 

Ingredients:

4 tbsp (30 g) all-purpose flour

1 tsp MITG Moringa Powder 

¼ tsp baking powder

1 tbsp honey

3 tbsp (45 ml) nonfat milk

½ tbsp (7.5 ml) vegetable oil

Instructions:

Step 1: In a microwave-safe mug, add flour, moringa powder, baking powder. Whisk until evenly blended and no lumps remain. Make sure to break apart any moringa powder or flour lumps before adding the liquid.

Step 2: Add the honey, milk and oil. Mix with whisk until the batter is smooth and everything is incorporated. Cook in the microwave at full power for about 1 minute. Let the cake cool for a few minutes before eating.

A little side note, you can add more honey if you prefer your dessert sweeter. What did I say? It’s simple and easy, right? You’re just two steps away from trying this delicious dessert. 

Moringa Pesto Pasta 

How about we try something new and tasty for dinner? A pasta for dinner, but it’s not your typical pasta dish, because the main ingredient of this dish is none other than Moringa Powder. It’s easy as 1, 2, 3. 

Ingredients for the Sauce:

2 Tablespoons Malunggay (Moringa Powder)

3 Cups Fresh Baby Spinach (add an extra cup and a half of spinach if using the powder)

1 Cup Unsalted Roasted Cashews

½ Cup Green Onions Chopped

2 Garlic Cloves Chopped

1 Cup Vegan Parmesan

1 Cup Olive Oil

Salt and Pepper (1 Teaspoon Each)

Instructions:

Step 1: I swear it’s this easy. Just put everything in a food processor and blender.  Then blitz away until it’s all nice and super smooth and creamy.

Step 2: Boil water with salt. Then cook your pasta noodles until they are soft and tender. 

Step 3: Pour in your sauce and mix it together with the pasta. 

 

Happy cooking, mummas. We hope you and your kids will enjoy these dishes. By the way, our sister company, Miracle In The Green, is hosting a giveaway on their All Natural Moringa Powder for the first week of June. Get the powder for free and try these delicious recipes. 

Click here to join the giveaway!

Also, they are having a 10% discount on your first purchase from their store. No worries if you don’t win the giveaway. SHOP NOW! 

Love + miracles,