The Powerful Moringa Drumstick Oleifera

Moringa oleifera (Moringaceae), commonly known as Moringa, is native to northwestern India, and widely cultivated in tropical and subtropical areas. In Africa, it is widely consumed for self-medication by patients affected by diabetes, hypertension, or HIV/AIDS.

Moringa makes a great addition to soups and stews like our Slow Cooker Creamy Lentil Soup or Onion, Kale, Chickpea, and Chicken Soup. But they can also be kneaded into dough for flatbreads, or braised with spices and aromatics for a healthy side dishes like guacamole or hummus.
Moringa is Like a Multivitamin
high in vitamins A, C, E and a handful of B vitamins. These vitamins are known as the “antioxidant vitamins” and they help combat illness and infection. Vitamins A and E also help keep cells healthy, and prevent cellular mutations.May 12, 2020
There are many ways to incorporate Moringa into your diet.
Did you know that dried
Moringa leaves typically have 3.5-4.5x higher nutrient levels than fresh Moringa leaves when equal weights are compared.
All that information has made me hungry.
 Here’s a tasty recipe for your  sweet tooth.

             Moringa Cupcakes
*      1/2 cup coconut flour
*      1/2 cup einkorn flour
*      1/2 C. pumpkin seeds
*         2 tsp Moringa powde     
*          1/2 tsp baking soda
*          1 tsp almond extract
*      1/4 tsp salt
*      4 eggs, room temp
*      1/2 cup coconut oil,
*         1/2 cup honey/agave
*          1/2 cup coconut oil, plus more for greasing muffin molds.
Frosting
*      1/2 cup vegetable shortening, at room temperature
*      2 tbsp honey
*      1/2 tsp vanilla extract
*      Melted chocolate and pumpkin seeds, for topping

INSTRUCTIONS
1. Preheat the oven to 375°F. Grease a silicone muffin pan with coconut oil, or line a muffin tin with parchment liners.
2. Pulse the coconut flour, einkorn flour, pumpkin seeds, moringa powder, baking soda, and salt in a food processor until the pumpkin seeds are ground into a fine meal.
3. Add the eggs, oil, honey or Agave and puree until smooth.
4. Spoon into the cups of the silicone mold or muffin tin, then place in the preheated oven. Reduce the heat to 350° F, and bake for 20-25 minutes or until a tester inserted comes out clean, then set aside to cool.
5. To make the frosting, whip the shortening, honey, and vanilla until smooth.
6. Fill a pastry bag with a coupler that opens with your desired design.
7. Once the cupcakes have cooled, pipe the frosting on top in the design of your choice.
8. Top with melted chocolate and more pumpkin seeds. if desired

My favorite recipes are always morphing.
I just simple include my favorite herbs and superfoods into every single meal or drink.
It’s so much healthier than buying foods full of additives and your body gets the full benefit of great taste and great health.
Bon appétit 

Herbally Yours,

L.B