Chickpeas and moringa powder make this salad a protein packed meal or snack.

To eliminate some fat, I like to use aquafaba in place of the oil. Aquafaba is the liquid that comes from a can of chickpeas. One tablespoon of olive oil has 119 calories, whereas one tablespoon of aquafaba has only 3. The chickpeas in the salad dressing also provide a creaminess factor without any added processed fats. And this is easy to custom – just add more aquafaba to the dressing if you like your dressing thinner and less if you like your dressings thicker.

Aquafaba

I also added pure moringa powder to the dressing, which gives it a beautiful green color and also adds a earthy taste and extra doses of fiber and iron. This salad dressing is basically a fountain of superfoods.

Savory moringa dressing

The dressing goes wonderfully with kale, leeks, beets, and lentils. The slightly crispy leek slices add a great dimension of flavor and add a rather elegant twist to the whole salad. Also, if you don’t like beets, feel free to replace them with roasted sweet potatoes instead.

Directions

1. Preheat the oven to 400°F and line a cookie sheet with parchment paper or a silicon mat.
2. In one large bowl, mix the quartered beets with the aquafaba and pepper until the beets are coated with the aquafaba and pepper.
3. Place the beets on half of the baking sheet and the leeks on the other half of the baking sheet. Sprinkle the leeks with a bit of black pepper.
   

   Purple beets add a pop of color but feel free to use cubed sweet potatoes if you don’t like beets.

4. Bake the beets and leeks for 20-25 minutes until the leeks are a bit crispy looking. Remove the leeks from the oven and bake the beets for another 20-30 minutes until the beets are fully cooked.
5. While the vegetables are baking, make the dressing by blending all the dressing ingredients together in a blender.
   

   Savory moringa dressing ingredients

6. In a large mixing bowl, squeeze a little bit of lemon juice over the chopped kale and massage the lemon juice into the kale for about a minute or two. This takes some of the bitterness out of the kale.
7. When the beets and leeks are finished baking, add them to the kale along with the lentils.
   

   Roasted Leeks

8. Pour in the dressing and stir everything together until well combined.
9. Serve in big salad bowls and enjoy!

Kale and beet salad with savory moringa dressing

The post Kale and Beet Salad with Savory Moringa Dressing appeared first on Kuli Kuli Foods.

The salad dressing is slightly spicy and sweetened with dates. Use chickpeas instead of tahini, if you’d like a salad dressing that is lower in fat and calories.

The salad dressing is a slightly spicy, sweetened with just a few dates, and brilliantly green from a healthy dose of pure moringa powder. 1 teaspoon of moringa powder in the salad dressing is usually enough to add that twinkle back into your eyes. However,  If you are feeling super sluggish, add 1 full Tbsp of moringa powder to the dressing for an extra boost of energy.

If you’d like an extra boost of energy, add a full Tablespoon of moringa powder to the salad dressing, otherwise, 1 teaspoon is still sure to add a spring to your step.

I love this salad because most of the ingredients are things that I always have in my kitchen- tomatoes, cucumbers, carrots, greens, etc.

This salad is great because it’s made of ingredients that I usually have on hand.

The rice and beans help make this salad feel like a full and satisfying meal, while also keeping the calories down.

The grains and beans make this salad feel like a full meal, while also keeping the calorie count down.

Ingredients:

(Serves 1-2)

Tahini Salad Dressing:

• 3 dried dates, pit taken out and simmered in water for about 10 minutes (2 dates if they are jumbo)
• 1/4 cup organic tahini*
• 1 teaspoon curry powder
• 1 garlic clove, peeled and left whole
• 1 teaspoon peeled and grated ginger
• 1 tsp up tp 1 Tbsp Pure Moringa powder
• 1/4 teaspoon sea salt
• 1 tablespoon lemon juice
• 1/2 cup water

*Tahini is fairly high in fat; if you are looking for a lighter salad dressing, replace this with 1/4 cup of chickpeas

Big Salad

• 1 generous cup of leafy greens of your choice
• 1 Avocado (optional)
• 1/4 cup beans of your choice (I used chickpeas)
• 1/2 cup tomato – diced or halved (if using cherry tomatoes)
• 1/2 cucumber – sliced into half moons
• 1/2 carrot – shredded with a box grater
• 1 cup cooked brown rice or quinoa
• A star-shaped piece of red bell pepper or lemon slice for garnish (optional)

Directions:

1. Blend all of the salad dressing ingredients together in a blender until smooth and set aside.
2. In a large bowl, mix together the avocado (if using), beans, tomato, cucumber, carrots, and rice/quinoa.
3. Place your leafy greens on the bottom of a large salad bowl.
4. Pour your grain and vegetable mixture on top of the greens.
5. Serve the salad dressing on the side or drizzle a bit on top of the salad.
6. Garnish your salad with a star-shaped piece of red bell pepper or lemon wedge.

The post Detox Salad with Moringa Tahini Dressing appeared first on Kuli Kuli Foods.

Here’s a fun and simple green salad blend that has a balanced level of crunch, protein, and zest. Add any beans or other protein of your choice. This version is photographed with black-eyed peas.

SUPERFOOD GREEN SALAD

• Kale
• Lettuce
• Cucumbers
• Steamed green beans (haricot verts)
• Avocado
• Moringa green salad dressing

Moringa Salad Dressing Ingredients

• ½ Cup of high quality oil (olive, peanut, flaxseed, hemp, avocado, or other)
• ¼ Cup of vinegar (raw apple cider, balsamic, red wine, or other)
• ¼ Cup of Citrus (lemon, limes, grapefruit – fresh squeezed and strained)
• 2 Tbsp Pure Vegetable Moringa Powder
• 1 tsp Black Pepper
• 1 tsp Sea Salt
• Pinch of optional spices: cumin, turmeric, oregano, paprika

Directions

For this recipe, find a good glass bottle (consider reusing a beverage container or jam jar that you’re done with, like a kombucha or soda bottle). Throw all the ingredients into your bottle. Shake vigorously and use often! Store in the refrigerator or keep on your table for a quick way to add flavor to any dish.

This Green Superfood Moringa Salad Dressing can work well on salads, cold pasta salads, pasta, dipping for bread, or even a quick garnish on meat dishes.

The post Superfood Your Salad with Moringa appeared first on Kuli Kuli Foods.

After reading Marquis Matson’s post about How to Eat Healthy While Traveling, I thought of my own solution to the common challenge of eating healthy on-the-go.  To make this challenge even more difficult, I also eat a mostly plant-based diet, with little refined oils, flour, or sugar.  This can be tough when most travel-friendly options at the airport involve chicken caesar salad and turkey wraps.  On top of that, I often have very active vacations — yes, I love spending days of “vacation” hiking up and down the steep mountains of the Incan Trail, climbing up snowy trails in Chile’s Patagonia, and trekking across New Zealand’s Tangariro Crossing.  I pack my bag with Moringa Bars (Black Cherry is my favorite), but lunch time calls for something more substantial.  What’s a vegan to do? Enter my Make-Anywhere, Take-Anywhere Salad. It works for any diet: plant-based, vegan, oil-free, Paleo, grain-free, dairy-free, nut-free.

Directions

1. Go to the nearest farmers market (or grocery store) and pick the freshest choice of tomatoes, bell peppers, and cucumber. Chop them up and combine them in a bowl.
2. Drain a can (or two!) of beans or lentils and add them to the chopped veggies.
3. Toss in some olives, capers, or artichokes.
4. For flavor, add good dose of balsamic or red wine vinegar and some fresh basil or parsley, if you can find it.
6. For an extra dose of Iron, calcium, and plant-based protein, sprinkle in a packet of Green Moringa Powder.
7. Toss it up and go!

You can add more crunch with Romaine lettuce, or some peppery spice with chopped radish.

The Salad That Traveled the World

This salad has been with me from the markets of Peru to the Patagonia peaks in Chile to the Iguazu Falls in Argentina; it even came with me through the castles of Germany. Here are just a couple of examples of this salad in action:

Make Anywhere Salad at Iguazu Falls in Argentina.

Make Anywhere Healthy Salad in Germany, with chantrelle mushrooms.

Yep, this gem of a recipe will make healthy, substantial eating a breeze. It’s easy to throw together before a hike (or just running errands) and is really different every time. Any additions you think would be great for this salad? Recommend them in the comments below!

More healthy salad tips and recipes at: www.Plants-Rule.com

Ready to join the 30 Day Back To Me Challenge? Start Today

The post The Salad that Traveled the World: A 10-Minute Healthy Solution for a Traveling Vegan appeared first on Kuli Kuli Foods.

Fruit is nature’s gift to our bodies as they are naturally packed with antioxidants, vitamins and minerals. Fruits contain healthy carbohydrates and complex sugars meaning that you don’t get an unhealthy spike in blood sugar when eating  them naturally. Combine these super fruits with moringa and you are giving your body a quick and clean boost of energy and free radical fighting support.

I grabbed an enormous papaya, a couple ripe and sweet bananas, one fragrant pineapple, and a bag of limes to make this refreshing and healthy fruit salad. These fruits grow like weeds down here and so it was easy to make this purchase all for just a couple dollars. If you don’t have the same luck as me in your fruit department then choose your favorite fruits for this particular salad, because if we’re being honest, the dressing is really where it’s at.

Fruit Salad Ingredients

• 2 cups ripe papaya
• 1 cup pineapple
• 1-2 bananas
• 2 limes, juiced

Dressing Ingredients

• 1 T raw manuka honey
• 1/2 T Kuli Kuli moringa powder
• 1 t ginger powder

Directions

• Dice the fruit into bite sized pieces and place in the refrigerator while you prepare the dressing.
• Combine dressing ingredients in a small glass bowl and whisk vigorously until well combined.
• Poor over the fruit and mix well.
• Enjoy!

This is the easiest yet most refreshing way that I have eaten fruit in a very long time. Of course, what I couldn’t finish I saved for a smoothie the next morning!

The post Fruit Salad with Moringa Infused Dressing appeared first on Kuli Kuli Foods.

We are now in the middle of summer which means that fresh and crispy salads are the perfect dish to serve up. This dressing is a classic recipe that is easy to whip up within minutes and makes any salad a totally delicious one. Plus, it’s got the added benefits of Moringa, making this more than just a salad: it’s a total body booster! Moringa is packed with plant-based protein and antioxidants to help you combat all that extra sun this summer. Moringa also helps fight inflammation, which is linked to arthritis, diabetes, respiratory problems  and even obesity. So adding a bit of this power plant to your dressing can help your body keep working at its best long after you’ve finished eating.

This recipe is a great one for more than just the health benefits, as well. It is quick and easy to make so that you don’t have to spend time away from your summer activities. More importantly, though, is that it is a very popular one that is likely to win everyone over. The spicy kick from the mustard powder is balanced with the sweetness of the maple syrup. A little bit of apple cider vinegar gives it a fresh tang and the olive oil carries it all together nicely once it is emulsified in the blender. Give it a go and leave a note in the comments when you do!

Moringa Mustard Dressing

The post Moringa Mustard Dressing appeared first on Kuli Kuli Foods.

Ingredients for the salad with Moringa Dressing

• 1 cup sliced beets
• 2 cups mixed leafy greens of your choice
• 3 tbsp goat cheese
• 1 tbsp Kuli Kuli’s Pure Moringa Powder
• Balsamic vinaigrette
• Olive oil
• Toasted sunflower seeds
• Basil chopped

Directions for the salad with Moringa Dressing

1. Toss beets, leafy greens, and cheese together.
2. Drizzle with olive oil and balsamic vinaigrette.
3. Top with toasted sunflower seeds, Pure Moringa Powder, and any additional toppings of your choice.

The post Beet & Goat Cheese Salad with Moringa Dressing appeared first on Kuli Kuli Foods.

Moringa Rainbow Salad Ingredients:

4 carrots

4 celery stalks

1 apple (I used Fuji)

1 bell pepper (any color)

Juice of ½ lemon

½ tsp Kuli Kuli Moringa Powder

½ tsp honey

How to:

1. Chop apple and all vegetables into bite-sized pieces before mixing in a medium-sized bowl.

2. In a small bowl, whisk together lemon juice, moringa powder, and honey.

3. Poor over salad and enjoy!

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

The post Lemon Moringa Rainbow Salad appeared first on Kuli Kuli Foods.