Tuesday, November 19, 2013

I've let two moringa trees get WAY too tall, will cut them back hard and use the leaves to make my first ever moringa kimchi with a fair amount of garlic. After it ferments a few months I'll puree it with coconut oil and hot peppers to make a super-nutritious spread for pita bread, on fried yams or maybe stirred into cooked rice. I love hearing the many ways that folks are incorporating moringa into their meals.....juicing, smoothies, dried and powdered and added to various foods.

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