Once in a while life hands a deal that shakes one up. That’s the reason for my silence on this blog for the last six weeks…so apologies to all my readers. So while I wouldn’t want to get into the details of that, suffice to say it makes one realize what a blessing it is to be able to wake up each morning, breathe, walk, talk, eat, clean, work, sleep…over the last few weeks, my family has realised this more than ever before. “Health is wealth”, the old adage couldn’t ring truer.
I recently discovered the new superfood Moringa, only to realize that it has featured in traditional South Indian recipes for generations. So while the fruit from the tree, a long gourd, is used in sambars ( a traditional south Indian broth made with tamarind and vegetables) and lentil soups, the leaf, which is known to be almost an elixir, is used less often. With 14 times more calcium than milk, 9 times more iron than spinach, 4 times the potassium contained in bananas and twice as much protein as eggs, it is touted as the most nutritious plant on earth if you do a quick search on Google.
You should be able to find Moringa in specialist health stores or order it online like I did on Amazon. I used a brand called Grenera Organic Moringa – you can buy any brand, just make sure it does not contain any fillers, binders or preservatives and store in an airtight container. The bright green powder, made from the dried leaves of the Moringa tree, can be used in a variety of recipes, from smoothies, soups, salads, curries, blended with your dough for rotis and tortillas, in your herbal teas, or simply sprinkled over muesli or cereal. Given its fairly bland taste, it dissolves and blends really easily with anything. The only downside, if you consider it to be one, is the bright green colour. But to me that just reiterates its ‘health’ quotient. So go on try it…it has really helped me with my iron and calcium deficiency. For those on a vegetarian or vegan diet, this is a blessing indeed.
In this recipe, I have blended the moringa with some sweet and sharp mangoes, the last of this season, a few bananas and sprinkled with my favourite toppings. Feel free to add / avoid the honey as you prefer and customise with your preferred sprinkles. I love the crunch of the jeweled pomegranate seeds along with the toasty almonds and flax seeds paired with the luscious smoothie but you can go wild here with nuts, dried or fresh berries or fresh fruits, seeds. You could even make this at night and have it straight from the fridge for your breakfast the next morning or take along for your mid morning snack. This smoothie is ‘healthy’ personified. Don’t think twice about trying this once – its just as quick as it is super delicious and super healthy.
- Ripe Mango – 1, large,
- Moringa Leaf Powder – 2 tbsp
- Bananas – 2, medium sized
- Spinach – a handful (optional)
- Honey- 2 tbsp (optional)
- Toppings – pomegranate seeds, almonds, flax seeds or you can customise this as you fancy with dried berries, nuts, seeds, fresh / dried fruits
- Cut the mango into large chunks, slice the bananas and place with the rest of the ingredients in a blender except the toppings and whizz till smooth. If its too thick, add a little skimmed milk or yoghurt to adjust the consistency. Sprinkle with your favourite toppings and serve immediately.