\nMoringa is an excellent detoxifier. Its known to cleanses the liver, blood, skin when consumed regularly. Nutrition wise it’s \u00a0high in iron, calcium, potassium vitamin A And C, protein, antioxidant, anti inflammatory.
\nA little caution and notes: <\/u><\/b><\/p>\n
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- It’s best to avoid moringa if you are pregnant or give it to infants as it’s a powerful detoxifier. It’s best to consult a doctor.<\/li>\n
- According to Ayurvedic medicine drinking pure moringa juice for detoxification is also not recommended as it can cause liver crisis.<\/li>\n
- To reap the maximum benefit from moringa stalks\/ fruit it’s important to eat it with some form of starchy food like potato, taro, pulses or lentils.<\/li>\n
- For leaves simply pick fresh leaves, look for small bright green leaves on branches. Pull the delicate leaves and use like spinach. They are very mild and taste pretty much like spinach.<\/li>\n
- Moringa leaves are about 5 times more potent than dried powder or it’s stalks so eat in moderation.<\/li>\n<\/ul>\n
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- Ingredients<\/u><\/b><\/li>\n<\/ul>\n
For 4 cup serving<\/p>\n
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- 1 1\/2\u00a0cups moringa leaves, if you can’t find fresh leaves use 4-5 stalks fresh or frozen**<\/li>\n
- 3-4 medium sized taro root bulbs peeled and sliced, save a few for garnish<\/li>\n
- 4 cups vegetable broth<\/li>\n
- 1 tablespoon olive oil or organic ghee<\/li>\n
- 2 tablespoons spilt red lentils washed and soaked in warm water for 30 minutes and drained<\/li>\n
- 1 inch piece ginger<\/li>\n
- 1\/2 teaspoon turmeric<\/li>\n
- 1 teaspoon cumin seeds<\/li>\n
- 1 teaspoon \u00a0fennel seeds<\/li>\n
- 1 teaspoon coriander seeds<\/li>\n
- 1 hot green chili chopped optional<\/li>\n
- Salt and pepper to taste<\/li>\n
- juice from half a lemon<\/li>\n<\/ul>\n
Direction<\/u><\/b><\/p>\n
In a soup or largish pot add the spices, leaves, taro root slices ( save a few for garnish) and vegetable broth and bring it to a boil. Simmer for 20 minutes till taro is soft and lentils are cooked and soft.<\/p>\n
Meanwhile warm oil in a small pan and fry the taro slices in olive oil or ghee till crispy like chips.<\/p>\n
Take the pot off the heat, cool\u00a0slightly, transfer to a high speed blender and process till smooth. Reheat the soup and serve garnished with taro chips and few drops of lemon juice.<\/p>\n
**If you are using stalks, pulse a few times till the stalks are crushed but not pur\u00e9ed. Strain it back into the pot, press through to extract all the pulp\/soft stuff. You should be left with a bunch of fiberous stalks.<\/b><\/p>\n
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- Ingredients<\/u><\/b><\/li>\n<\/ul>\n
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