The general idea is that a food that truly earns superfood status is absolutely packed with nutrition. A superfood is loaded with nutrients, vitamins, minerals, and antioxidants. You get maximum nutritional benefit by consuming a minimal number of calories.

No matter how you classify superfoods, there’s one special plant that’s sure to qualify: moringa.

Moringa holds its own against any well-known superfood. It tastes like matcha, but provides caffeine-free energy. It’s anti-inflammatory properties rival turmeric, and it’s a nutritional powerhouse that makes kale blush.

Let’s explore this wonderful plant known as “The Tree of Life”—how we came to know it, its uses, and its wonderful nutritional benefits.

What Part of the World Is Moringa From?

Moringa is native to India and neighboring lands on the Indian subcontinent. Today, it’s grown in this region as well as throughout the global tropics.

There are 13 species of moringa. The most commonly-cultivated variety is moringa oleifera.

Moringa grows wild or in cultivation in many parts of the world where the climate is appropriately warm. These include:

• South Asia
• Southeast Asia
• The Philippines
• Indonesia
• The Caribbean
• Central America
• South America
• Africa 

In most areas where growing conditions are tropical or subtropical, moringa will thrive. It’s a highly adaptable tree, able to grow in a variety of conditions.

Moringa remains important on the Indian subcontinent. It’s also become a fixture in various parts of Africa, including Somalia and Ethiopia. Some moringa species are even indigenous to the African continent.

Moringa and its superfood qualities are warmly welcomed in farms and kitchens around the world. Now, let’s learn a bit more about the history and use of this dynamic and prolific tree.

Moringa’s History of Use

Moringa’s precise point of origin is unknown, but the plant was likely first cultivated within the borders of modern-day India. From there, it spread to neighboring countries.

The “Tree of Life” has long been valued in South Asian nations like Pakistan, Afghanistan, and Bangladesh.

The modern surge of appreciation for moringa is nothing new. The plant has always been embraced by cultures that have newly discovered it. These include the ancient Egyptians, Greeks, and Romans.

What attributes have contributed to moringa’s popularity through history and around the world? Well, first and foremost, there are the fantastic nutritional benefits which we’ll get into in a moment.

But like many other plants favored by ancient peoples, moringa has also been widely employed in traditional medicine. Traditional medicinal uses have been broad, and include the treatment of pain, asthma, wounds, and numerous other ailments.

Thanks to moringa’s powerful anti-inflammatory properties, its prominence in traditional medicine is no surprise.

Aside from the treatment of illness, moringa has been utilized for various lifestyle products. The ancient Romans, Greeks, and Egyptians all used moringa oil to make perfumes and other wellness products.

Ancient Egyptians used moringa oil to make anti-wrinkle creams. In fact, jars of moringa oil have even been found in Egyptian tombs, suggesting that it had great value.

Moringa shows promise for continued medicinal use. However, the plant’s medicinal benefits are less studied and less documented compared to its nutritional prowess. That’s beginning to change, however, as new research explores moringa’s medicinal potential.

What we know for sure is that moringa grows well in many lands. The moringa tree is hearty, drought-tolerant, and fast-growing. A young tree can gain 18 feet in height in just a six month period.

Better yet, all parts of the tree are edible—the leaves, seeds, roots, and even the bark. And, of course, moringa provides outstanding nutritional value to the communities that grow it as well as the countries that import moringa products.

Moringa’s Incredible Nutritional Benefits

There’s a lot to love about moringa, but it’s the nutritional facts that typically occupy the headlines.

Healthy eaters around the world are always looking for superfoods that are bursting with nutrients. They believe they’ve found a good one in moringa—and they’re absolutely right.

“I recently had the opportunity to try this superfood shake and I LOVE IT. It tastes great, doesn’t have any weird after tastes or anything and isn’t “chalky” like some protein shakes. I’ve had it every day in the morning this week, and have felt energetic and full for most of the morning! I definitely recommend, and will be buying again.”

—Karlie, ★ ★ ★ ★ ★ Reviewer

There’s no single set of numbers that’s used to sum up moringa’s nutrition facts. Different amounts or forms of the plant (e.g. raw leaf vs. powder form) have been used for nutritional research, so you’ll find some variation.

Here’s what you’ll get from a 100 g portion of raw moringa leaves:

In areas where moringa is grown, the raw leaves and other parts and forms of the plant are consumed. Where moringa production for export occurs, the raw leaves are typically converted into a pure powder form.

Moringa powder is a concentrated and dynamic form of the plant. The powder can be sold directly for consumers to work with, or turned into healthy snacks and drinks like energy bars or teas.

Adding Moringa to Your Diet and Daily Routine

Adding moringa to your diet is easy and gratifying. Leaves of “The Miracle Tree” are used to create a powder, and that powder can be put into all sorts of healthy supplements, drinks, and snacks.

At Kuli Kuli Foods, we’re always finding new and exciting ways to bring moringa’s nutritional superpowers into your daily routine. The table below shows our current set of moringa offerings. 

Moringa’s taste is similar to that of matcha. It’s tough to characterize, but it’s a flavor sometimes described as earthy, grassy, or green. There are a lot of flavors going on, including hints of bitterness, sweetness, and umami.

Some folks quite enjoy the taste of moringa. Others prefer to combine it with stronger and sweeter flavors, allowing the moringa to take on a more complementary role.

We hope you’ll agree that our products are delicious. However, the Kuli Kuli Foods mission is about much more than just taste, or even nutrition.

Kuli Kuli Foods was founded to do good—for customers as well as for the communities and individuals involved in production.

Nourishing Individuals, Communities, and the Planet

The dream behind the founding of Kuli Kuli Foods was to bring the power of a special superfood to the American market, while simultaneously empowering small farmers and female farmers around the world.

Today, our mission is to nourish women and the planet through naturally energizing, nutritious, and sustainable plants.

Moringa absorbs carbon dioxide much quicker than typical vegetation. We’ve planted and preserved over 24 million moringa trees that absorb an estimated 300–900 million kilograms of carbon dioxide each year.

In addition to carbon sequestration, the trees are utilized in numerous land stewardship techniques: wind shielding, soil conservation, and semi-shading for other crops that shouldn’t receive direct sunlight.

While working with these miraculous trees, we’ve supported 3,000 women and family farmers. Our moringa is sourced from rural and remote areas, and only the leaves are harvested. We prioritize our relationships with farmers, their communities, and the ecosystems they support.

“My first order of this was actually through a different vendor. Loved it! So came directly to this site to purchase more. Glad I did! Both my husband and I notice a dramatic change in energy levels. We have energy all day when we start our mornings with moringa! I do the morning moringa dance! Lol! Great stuff! Thanks for providing such a wonderful product.”

—Danielle, ★ ★ ★ ★ ★ Reviewer

Kuli Kuli Foods products are certified organic and inspected in the US.

Visit our online store to choose from our selection of nutritious, ethically-produced moringa products.

Order online or find our moringa goods at over 11,000 stores across the United States. Find Kuli Kuli Foods products at your local Wal-Mart, Whole Foods, Safeway, or Sprouts.

If you’d like to learn more about moringa, its impact on communities, and its fabulous superfood properties, visit our blog.

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Valentine’s Day is a lovely holiday to celebrate with family, friends, loved ones and of course your very own Valentine. This Valentine’s Day, create delicious and nutritious V-Day dishes for all of the Valentines in your life with these 32 heart-felt ideas!

Valentine’s Day Breakfast 

Start your Valentine’s Day off with a breakfast cooked with lots of love. Make some breakfast bread, breakfast bars, muffins or scones. Looking for something savory? Try this recipe for Moringa Avocado Toast, or Moringa Hummus and Cucumber Toast. Ifyou prefer easy recipes you can whip up tonight, try these recipes perfect for your Valentine:

• Easy Moringa Chia Seed Pudding
• Morning Moringa Overnight Oats
• Moringa Green Goodness Parfait

Valentine’s Day Appetizers and Snacks

This Valentine’s Day, if you are hosting a group get together or a girls night in for Galentine’s Day, offer up some tasty appetizers to guests. Ask everyone to bring their favorite appetizer to pass or snack to share and celebrate Valentine’s Day or Galentine’s Day potluck style. Here are some easy appetizer recipes everyone will be sure to love this Valentine’s Day:

• Cauliflower Moringa Pizza (pro tip: shape it in a heart! )
• Moringa Mushroom Rice Poppers
• Moringa Potato Bites
• Green Moringa Tapenade
• Moringa Brined Olives
• Moringa Goat Cheese Spread
• Mouthwatering Guacamole Dip
• Perfect Moringa Ahi Tuna

Valentine’s Day Dinner Ideas

Gluten Free Spaghetti Squash courtesy of @superhealthyish

If you are hosting a Valentine’s Day dinner party or a romantic dinner for two, choose a dish you and your Valentine will enjoy together. Instead of ordering out a pizza try impress your Valentine with these Italian inspired dishes such as Spaghetti Squash with Moringa Pesto,  Vegan Moringa Lasagna or Moringa Mac and Cheese. Looking for something extra special? Try this recipe for Moringa Marinated Swordfish Skewers or Seared Halibut with Almond Moringa Crust served with a side of homemade Vegetable Moringa Fried Rice. You can even spice things up with this Moringa Veggie Enchilada.

Valentine’s Day Desserts

Complete your Valentine’s Day with a sweet treat. Strawberries are perfect, not just for their red color, but because these little gems were once the symbol for Venus, the goddess of love. Serve them on their own or with melted chocolate for a delicious and decadent fondue or channel your inner cupid and try some of these recipes that are perfect for Valentine’s Day:

• Chocolate Moringa Bliss Balls
• Chocolate Moringa Valentine’s Day Cookie Sandwich
• Indulgent Dark Chocolate and Moringa Truffles
• Moringa Cookies
• Moringa S’mores
• Raw Moringa Cheesecake
• Vegan Chocolate Peanut Butter and Moringa Pudding
• Vegan Moringa Ice Cream
• Vegan Valentine’s Day Brownies

Keep Valentine’s Day delicious with these Valentine’s Day recipe ideas and remember to enjoy the day celebrating with those you love most. Happy Valentine’s Day!

 Need more Valentine’s Day recipe inspiration? Take a look at our arsenal of ideas here.

Show us your favorite moringa recipes you are whipping up this Valentine’s Day @kulikulifoods

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Beet Muffin Ingredients:

• 2 Medium Red beets

• Adda Veggie Protein Mix (Original Blend)

• 2 Tbsp Olive oil

Moringa Parsley Sauce Ingredients:

• 1 tsp of Kuli Kuli Pure Moringa Powder

• ¼ cup olive oil

• ½ cup yogurt

• ½ cup basil

• ¼ cup parsley

• 1 tsp lemon juice

• Salt

Instructions:

1. Preheat oven to 375F.

2. Peel beets and cut into 1” pieces. Toss in olive oil and salt. Place on sheet pan and roast for 20 minutes.  Remove from the oven and let cool for 5 minutes.

3. Prepare Adda Veggie Protein Mix according to package instructions using the roasted beets. (You may omit the addition of olive oil to mix).

4. Scoop the beet-Adda Veggie mixture into muffin tins and bake for 15 minutes.

5. Add all sauce ingredients to a blender and mix until smooth.  Ladle sauce over the muffins and serve.

Down to Cook sells protein mixes that make it easy for home cooks to create delicious and nutritious plant-based meals.  Simply add a fresh vegetable to their Adda Veggie Protein Mix to make a satisfying, 100% plant-based meal.  Down to Cook’s mission is to provide greater access to the health benefits of plant-based eating by creating affordable and healthy plant-based meal starters. Kuli Kuli is excited to be partnering with such an amazing company to advance our mission of bringing accessible nutrient-dense food to the masses!

Looking for more delicious daily recipes? Follow Kuli Kuli (@kulikulifoods) on socials!

The post Festive Savory Beet Muffins appeared first on Kuli Kuli Foods.

Procedure

Gather ingredients.
To toast and cook the quinoa: Place the quinoa in a medium pot. Cover and cook over medium heat, 3-5 minutes, until quinoa “pops” and becomes aromatic.  Add 2 cups of water to the quinoa. Cover, bring to a boil, and then reduce to a simmer. Simmer 10-12 minutes, until quinoa pops open. While the quinoa cooks, you can prepare the rest of your ingredients.

To finish the tabouleh, mince the shallot and garlic and in a medium bowl, combine the shallot and garlic with the sherry vinegar. Zest the lemon and add to the bowl. Juice the lemon into the bowl. Add the spices: moringa, salt, and pepper, to the bowl. Allow to sit until the quinoa is done cooking.

Seed and dice the tomatoes. Remove the stems of the parsley and roughly chop. When the quinoa is done cooking, remove the lid and fluff to let excess water steam off. Remove from heat and let cool. Add to the bowl with the shallot and spices. Add the tomatoes and parsley, and stir well to combine.

Serve chilled. This salad gets even better the next day.

Chef’s Tip: Use curly parsley for a milder, slightly sweeter flavor.

You can find many more yummy moringa recipes on our blog!

About the Author:

Katie Simmons

Katie is a Personal Chef based in Chicago.  She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue.  Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry.  For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile.  You can learn more about her and her recipes at: www.plants-rule.com

The post Moringa Quinoa Tabouleh: Healthy Plant-based Super Green Inspiration appeared first on Kuli Kuli Foods.

Similar to moringa, the garbanzo bean has shown to decrease rates of diabetes and inflammation.

Read on for a delicious and easy recipe from the Griffith Foods global culinary team on how to make garbanzo beans falafels.

Ingredients:

Yield: 25 20g scoops

• 135g 36 mesh Garbanzo bean flour
• 35g 40 mesh Garbanzo flour
• 23g Bulgur Wheat, small
• 3g of Baking Soda
• 15g Falafel Seasoning of your choosing
• 1-2 packets of Kuli Kuli Moringa Powder

Directions:

1. Mix well until homogenous blend occurs
2. Combine 1:0.75 ratio of dry mix to water. Mix well and let rest for 10 minutes
3. Adjust as necessary (up to an additional .25) with water. Mix well again
4. Heat Deep Fryer to 350 degrees. No deep fryer? No worries. Check out this article to find out how you can deep fry with materials you already have in your kitchen
5. Use a small scoop and place into fryer, cook until golden brown and the inside is fully cooked
6. Serve with Tahini (see below) or other sauce as desired

Tahini Sauce Ingredients:

Yield: 1 quart

• One 8 oz container of plain full fat (4-5%) yogurt
• 840g of Tahini paste (30 oz)
• Juice of 2 lemons
• 1 Tablespoons of granulated garlic (or use 8 cloves of fresh garlic)
• 3 oz of Extra Virgin Olive Oil
• 1 cup+ water
• Salt to taste

Directions:

1. Combine all ingredients in a large bowl and mix well
2. Thin with water as needed to form a mixture that is the consistency of greek yogurt
3. Sauce to your liking and enjoy!

If you make this recipe, take a picture and tag @KuliKuliFoods on Instagram and hashtag #KuliKuli and #MoringaInspired so we can see your delicious creation!

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When looking to make something for our annual Father’s Day BBQ that we could both enjoy, I was inspired to whip up a #moringainspired vegetable hummus that could go well with grilled meats.

Other than being high in protein (great for leveling blood sugar), carrots are high in a powerful antioxidant called beta carotene (what makes them orange). They’re also high in Vitamin A, which improves eye health and helps reduce cholesterol levels. Some other benefits are good digestion, regulating blood sugar, and promoting colon health.

INGREDIENTS

• 1 can of Chickpeas, low sodium
• 1 cup Carrots, boiled
• 1 Lemon, juiced
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Pure Vegetable Moringa Powder
• 1 tsp Paprika
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Oregano
• Salt and pepper to taste

DIRECTIONS

• Boil carrots whole. Dicing and boiling them decreases health benefits.
• Open chickpeas and reserve water.
• Blend all ingredients thoroughly in a food processor or blender. Adding liquid from can of chickpeas as needed.
• Season to taste.
• Option to garnish with a dash of olive oil, coarse salt, and sesame seeds.

This dip goes fantastic with chips, pita bread, spread on a bagel, on a salad, or with crispy vegetables like cucumbers, tomatoes, and, well, carrots.

The post Vegan Moringa + Carrot Hummus Dip appeared first on Kuli Kuli Foods.

As a curious Peace Corps volunteer living in West Africa and working closely with the superfood, I figured I would find out how the majority of the population eats moringa. I asked for help from the woman who knows moringa best, my Beninese counterpart, Pierrette, who leads trainings in rural villages surrounding our town on the exact such topic.

The word “recipe” was lost in translation between myself and Pierrette. In a country that is 80% illiterate, I am not sure why I was expecting something written. My counterpart, Pierrette, along with her 11 siblings learned the following “recipe” from her mother, who had learned from her mother and so on and so forth. I was lucky enough to sneak into this lineage and learn how moringa leaves have been prepared for generations all over West Africa.

African Moringa Sauce Step By Step

1. The first step of preparation was to trim the moringa trees (which sparks more leaf growth) and de-stem. Even with all hands on deck, this took about an hour to get enough leaves to feed 15 people.
2. After removing the stems and yellow/brown leaves, we washed the remaining fresh leaves twice in purified water.
3. Normally people in Benin cut onions and tomatoes directly in their hands. However, fearful for our finger tendons, my friend Hannah and I opted for plates and cutting boards. We chopped 5 tomatoes, 6 onions and peeled about 3/4 of a cup worth of garlic.
4. Next we crushed the garlic using a “crazée”, a common tool in households and as close to a food processor as one can get in Benin.
5. While we were preparing ingredients for the moringa sauce, Pierrette cooked pate, a Beninese staple that accompanies nearly every meal. Pate is simply corn flour and water beaten over an open flame until it becomes a texture similar to smooth, thick mashed potatoes. It does not have much flavor and is nutrient poor but typically just serves as a vehicle for the sauce, which in this case was packed with healthy moringa.
6. We sauteed the onions, garlic, salt, palm oil, mustard seeds, sesame seeds and half the onions to make a base for the sauce. Next we added a protein source- for us it was fish. To preserve their nutrients, add the washed moringa last when the sauce is just about finished cooking. Garnished with the rest of the chopped onion and voila- traditional African moringa sauce.

Ingredient Summary

• Moringa Leaves
• 6 Onions
• 5 Tomatoes
• 3/4 cup garlic
• Corn Flower Pate
• Fish
• Palm Oil
• Mustard Seeds
• Sesame Seeds
• Salt

All in all after the harvesting, chopping, crushing, beating, etc., the meal took about 4 hours to prepare. But all this hard work only made eating the meal more enjoyable to those involved. Keep in mind we were feeding 15 people so if you’d like to try out the sauce for yourself simply reduce the amount of ingredients. Enjoy!

The post Traditional African Moringa Sauce appeared first on Kuli Kuli Foods.

• 1 banana, mashed
• 4 tbsp honey or agave (adjust to taste)
• 2 tbsp coconut oil
• 1/4 cup of peanut butter, almond butter or tahini
• 1/2 cup of raw quick cook oats
• 4 tbsp coconut flakes (more for coating)
• 1 tbsp Kuli Kuli Pure Vegetable Moringa powder (extra for dusting)
• 3 tbsp raw cacao powder
• 1 tbsp cinnamon
• 1 tsp vanilla beans or real vanilla extract
• Handful of chopped nuts (walnut, almond, sunflower seeds, etc.)
• 2 tbsp chia seeds (for coating)

DIRECTIONS

1. Mix together wet ingredients.
2. Incorporate dry ingredients and mix thoroughly.
3. Shape into balls (or hearts!).
4. Mix coconut flakes, chia seeds, and moringa powder.
5. Coat each ball in your coconut/chia seed mix until covered thoroughly.
6. Store in fridge for a cool snack. Freeze to keep for longer.

Discover more #moringainspired recipes on our blog!

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Filled with savory meats, cheese, or vegetables, empanadas will tempt even the strictest healthy eater to indulge.

Before seeing them made right before my eyes, I always thought empanadas were difficult, impossible, to re-produce. Until last week.

One of the local girls here in Costa Rica threw together empanadas for breakfast with ingredients I knew were in our cabinet – flour, corn flour, sour cream, cheese, butter, salt, and water. I watched as she flattened the pieces, folded, and fried these delicious half-moon delicacies.

Sold.

I made my first batch the next day, but I soon realized the rich, traditionally fried version would not satisfy the health foodie in me. So I created my own version green version, adding moringa, stuffing them with vegetables, and baking them. My favorite part is that these little empanadas are perfect for throwing in the freezer. Re-heat for a quick snack or dinner.

INGREDIENTS

• 1 ½ cups of Whole wheat flour
• ¾ cups of Corn flour
• 2 Tbsp Pure Vegetable Moringa Powder
• Pinch of salt
• ¼ cup of butter, softened
• ¼ cup of Water

DIRECTIONS

1. Mix together flours, pinch of salt, and Moringa Powder.
2. Cut in butter to dough.
3. Add water little-by-little, mixing as you go.
4. Shape dough into round balls.
5. Using two pieces of wax paper, flatten each ball to desired thickness and size.
6. Sauté together your favorite vegetables and beans. I did a mixture of garlic, onion, zucchini, bell peppers, and lentils.
7. Stuff each pastry round with your mixture.
8. Fold in half, crimping the edges with a fork if you desire.
9. Bake at 400°F for 30-40 minutes.

These pastries are so versatile, they can be filled with anything – eggs and potatoes, Italian vegetables and pasta sauce, beans and corn, shredded chicken with carrots and peas. Be creative and show us what you come up with!

The post Freezable Moringa Vegetable Empanadas appeared first on Kuli Kuli Foods.

In this probiotic series, we’ve added the nutrient rich Pure Moringa Vegetable Powder with probiotic foods to make dishes that are good for you, inside and out. Learn more about probiotics and why they are good for you.

During the winter, when it can be more difficult to get your vitamin intake and there is an abundance of certain vegetables (ahem, cabbage), make use of this simple and nutrient dense dish.

By turning plain ‘ol cabbage into sauerkraut, you double the nutrient profile of this simple vegetable, creating healthy amounts of Vitamin B and C. Through the process of lacto-fermentation, good-bacteria like lactobacillus found naturally on the surface of cabbage multiply. This turns cabbage into probiotic sauerkraut.

The brine is also a natural preservative that inhibits the growth of bad bacteria, so you can ferment safely on your kitchen counter. The minimum is about 3 days, but you can keep fermenting sauerkraut for up to 2 months! Keep tasting and choose your ideal fermentation time.

Ingredients

• 1 Head of Cabbage
• 4 Tbsp Salt
• 2 Tbsp Pure Vegetable Moringa Powder
• A large jar (4 gallon glass jar)
• Other spices, like dill, cumin, black pepper, etc. (optional)

Directions

Sterilize your jar by boiling in hot water or putting through the dishwasher on high heat.

Shred cabbage using a mandolin or with a sharp knife, taking care to make bite-sized pieces. Mix cabbage with salt and spices in a large, clean bowl and massage until pieces become softer and limp.

Add a layer of cabbage to the bottom of the jar. Tamper and add juice from the massaged cabbage, ensuring all of the cabbage is covered.

Option to place a heavy object on top inside the jar so that the cabbage stays down during the fermentation process.

Cover the top of the jar with a cheesecloth or other breathable fabric. A breathable fabric allows the gas occurring from the fermentation process to escape while allowing good airflow.

Leave on your counter for a week or longer, ensure that all of the cabbage is covered through the whole process to prevent the growth of bad bacteria and mold. Move to your refrigerator once it has reached maximum fermentation. Taste each day to select the number of days of fermentation you prefer.

Enjoy!

As part of this probiotic recipe series, check out other delicious #moringainspired probiotic recipes.

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