Thursday, July 30, 2015
Monday, July 27, 2015
Thursday, July 23, 2015
Sunday, July 19, 2015
Saturday, July 18, 2015
Thursday, July 16, 2015
Monday, July 13, 2015
About a month ago I made a batch of moringa kimchi using raw moringa leaves, garlic, onions, hot peppers, water and a little salt...it has been fermenting in the fridge since. The flavor is very "pickly" and hot and garlicy.....but my intent to turn it in a spread is not happening. I've gotten the blender motor very hot after many times trying to puree it, but it is still just chopped. I don't think that I will try this again.
Tuesday, July 7, 2015
Monday, July 6, 2015
I picked a batch of Moringa drumsticks and cooked them a new way....cut off each end, cut in half, boiled them for twelve minutes barely covered in water that had a heaping tablespoon each of coconut oil and Indian chutney, lid on to trap the steam. I split them open and used my teeth to eat the tender insides....truly delicious! Reminiscent of asparagus. John
Wednesday, July 1, 2015
These came out wonderful after years of my trying to serve moringa drumsticks like beans. I let them cool a bit, they split open along the sides very easily, and used my teeth to scrape out the insides. The taste reminded me of asparagus.
http://everydaylife.globalpost.com/cook-cut-moringa-drumsticks-30456.html
I used the first one, Easy Boiled Moringa.
I used the first one, Easy Boiled Moringa.
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