(Moringa oleifera) Made from the dried leaves of the Moringa tree, this tisane is delicious and has been consumed for centuries for its health benefits. Moringa leaves are rich in nutrients and antioxidants. The brewed cup has a vegetal, fresh spinach taste that can be enjoyed hot or cold.

In 2012, on a vacation in Florida, Cyndi was fortunate to take a tour of Echo, a 50 acre agriculture research center.  Echo's mission is to help communities and countries solve malnutrition and to end hunger.  At their "farm" in Florida they create different climates and test what plants and planting methods will work best in a variety of eco-climates.  According to their website "We gather solutions from around the world that are solving hunger problems and disseminate them to our active network. These solutions promote sustainable farming techniques, nutritional plants, and appropriate technologies."

One of the most interesting parts of the tour was the Moringa trees they grew there.  Moringa is a highly nutritious plant where all parts have beneficial properties (the leaves, the seeds, flowers, young tender pods, immature seeds, and the roots).  This plant is rapidly becoming a staple in countries that have poor soil and growing climates. 

Reports on the nutritional properties of the Moringa leaves have appeared in many scientific journals over the last thirty years, and research is continuing.  

Brew tea at 200º - steep for 3-5 minutes.

Moringa Dill Hummus

2 ½ cups chickpeas, rinsed and drained
¼ cup tahini
2 Tbsp olive oil
1/3 cup lemon juice
2 cloves garlic
½ tsp salt
2 tsp Moringa leaves, ground
1 tsp dry dill leaf

Place all ingredients except Moringa and dill in a food processor and blend.  Add water if needed to reach the desired consistency.  Place in a bowl.  In a mortar and pestle (or grinder) grind the Moringa leaves into powder.  Add powdered Moringa and dill to the hummus.  Stir and refrigerate.

Quinoa Moringa Salad

3/4 cup quinoa
½ cups water
2 T olive oil
½ tsp salt
1 tsp Moringa leaf, ground
¼ cup lemon juice
3 garlic cloves, pressed
4 scallions, finely chopped
½ cup parsley, minced
½ cup orange peppers, finely chopped 

Rinse quinoa in water, drain and add to a saucepan.  Add the water and bring to a boil.  Cover, reduce heat and simmer for 15 minutes or until all the water is absorbed.

Put the cooked quinoa in a bowl and add the oil, salt, Moringa, lemon juice and garlic.  Stir well and chill.  After an hour add the scallions, peppers and parsley.  Mix and refrigerate until serving.

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