Preparation time 10 minutes
Serves 2 cups
• ½ tablespoons moringa powder
• 3 cups cashew milk
• 2 teaspoons maple syrup 2 teaspoons coconut oil
1. In a small pot over medium heat, combine all ingredients and whisk thoroughly until wellcombined.
2. Bring to almost boil and then remove from heat.
3. Pour mixture into a blender and blend until frothy and smooth.
4. Divide evenly between two mugs and serve
Preparation time 15 minutes
Serves 1 glass
• 1 cup coconut water
• 2 kiwis
• A handful of mint leaves
• 1 tbsp lefakong moringa powder
1. Peel the kiwis and blend with lefakong moringa powder.
2. Pour the kiwi juice into a glass and add the coconut water.
3. Crush the mint leaves using a mortar and pestle.
4. Add the crushed mint leaves to the glass and stir well.
5. Refrigerate for 10-15 minutes before drinking.
Preparation time 15 minutes serves
Serves 1 glass
• ½ cup chopped strawberries
• ½ tablespoon lefakong moringa powder
• 3-4 cranberries
• 3-4 blueberries
• A handful of mint leaves
• A pinch of black salt
1. Toss the berries and lefakong moringa powder into a blender and give it a spin.
2. Pour the blended goodness into a glass.
3. Add a pinch of black salt and a handful of mint leaves.
4. Stir well
• 1 tsp of Lefokong Moringa Powder
• 3 green apples (+ extra slices to serve)
• 3 tbsp of gin
• 1tbsp honey
• 2tbsp lemon juice
• 2 sprig of rosemary
• Soda water Ice
1. De-core the apples and juice. In a cocktail shaker or lidded container add the apple juice, lemon juice, moringa powder, honey and gin and shake vigorously.
2. Pour over ice into two chilled tumblers, add the sprig of rosemary, extra apple slices and top up with soda water for a thinner cocktail.
Preparation time 15 minutes
Baking Time 45 minutes-1hour
SERVES 1 Loaf
• 2-3 ripe and peeled bananas
• 1/3 cup melted butter or oil
• 1/3 cup of sugar
• 1 beat egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon or “pinch” of salt
• 1-2 tablespoon of Lefakong Moringa powder
• Optional (incorporated into the batter or sprinkled on top)
• 1 tablespoon of ground flaxseed
• 1 cup of peacanuts
• 1 cup of chocolate chips
• 1 cup of fresh blueberries
1. Preheat oven to 170˚C-175˚C or for a convection oven to 160˚C-165˚C.
2. Smash the ripe bananas in the loaf pan of your choice.
3. Mix in the melted butter.
4. Stir in the baking soda, salt, sugar, vanilla extract, and beaten egg.
5. Stir in the flour with moringa miracle powder until just incorporated (when you see no flour streaks).
6. Stir in or top off with chocolate chips or nuts of your choice.
7. Bake for 45 minutes – 1 hour or until done. It’s done when you stick a knife or toothpick in and it comes out clean, without wet batter stuck to it. Crumbs are
Makes 2 loaves, so you can share or freeze one for later.
Cooking time 40 minutes
Servings 2 loaves
• 2 tablespoon lefakong moringa powder
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups warm water not over 40˚C-45˚C
• 5 ½ to 6 cups All-Purpose Flour
• Cornmeal or flour for dusting
• Boiling water
1. In a large bowl mix together the yeast, sugar, salt, moringa powder and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, 1.but don’t give up!)
2. Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl
3. Knead the dough again for 2 to 3 minutes.
4. Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
5. Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Prep time 30 minutes
• 12 silken tofu
• 1/3 cup maple syrup
• 1 Tbsp vanilla extract
• 2 Tbsp Lefakong Moringa Powder
• 1-1/2 cups oats
• 1/2 cup mixed dried fruit
• 1 tsp baking soda
• 1/3 cup pure maple syrup or date paste
1. Combine the tofu, maple syrup, vanilla, and moringa powder in a food processor and blend until smooth.
2. Let the yogurt chill in the refrigerator for at least one hour before serving.
3. If you can’t wait, eat/serve it right away.
1. Preheat the oven to 200˚C-205˚C and line a baking sheets with silicone mats or
2. In a large mixing bowl, stir together the oatmeal, baking soda, dried fruit, and
maple syrup until everything is coated in maple syrup.
3. Spread your granola out over the prepared baking sheet and bake for 8 minutes.
4. Then take the granola out of the oven to turn/stir the granola and then bake for
another 2 minutes.
5. Let the granola sit for a little while after you take it out of the oven as it will become crunchier as it sits on the hot pan for at least 5 minutes while it’s out of the oven.
1. As mentioned before, you can get really creative with this part. I layered some yogurt on the bottom of a mason jar, added the granola, and then topped with some fresh berries. I liked the mason jar because it’s transportable, but feel free to use a pretty glass or bowl instead.
2. You could also do the more traditional parfait thing and add more layers of yogurt and granola.
• If you want to use date paste and make it yourself, combine 1/2 cup dried dates and 3/4 cup water in a blender and blend until smooth.
• This makes for a really sweet gift for a friend, family member or for you, if you
need a little extra self-love.
• 2 cups ripe papaya
• 1 cup pineapple
• 1-2 bananas
• 2 limes, juiced
• 1 Tbsp raw honey
• 1/2 Lefakong moringa powder
• 1 t ginger powder
1. Dice the fruit into bite sized pieces and place in the refrigerator while you prepare the dressing.
2. Combine dressing ingredients in a small glass bowl and whisk vigorously until well combined.
3. Poor over the fruit and mix well.
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!
Prep time 15 minutes
Yields 1 jar
• 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 Lefakong Moringa Powder
• 1 tsp Black Pepper
• 1 tsp Sea Salt
• Pinch of optional spices: cumin, turmeric, oregano, paprika
1. 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).
2. 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.
Preparation Time 10 Minutes
Yields 32 servings
• 1 tbsp Lefakong Moringa Powder
• 1 cup fresh basil leaves
• 1/2 cup fresh baby spinach
• ½ cup fresh flat leaf parsley leaves
• 1 large garlic clove
• 3 ½ tbsp pine nuts or almond slivers 1/2 cup finely grated parmesan cheese zest of one lemon
• 1¼ cup extra virgin olive oil pinch salt pinch black pepper
1. Add moringa, basil, spinach, parsley, garlic, nuts, lemon zest, salt, and pepper into a food processor or blender and blend to a paste.
2. Add the cheese and pulse while drizzling in the oil.
Preparation Time 15 Minutes
Yields 16 servings
• 16 cherry tomatoes
• 3/4 fresh basil
• 16 ciliegine (cherry-sized) mozzarella
• Moringa pesto
• Flaky salt and freshly ground black pepper
1. Wash and dry the tomatoes. Fold a large basil leaf around the tomato, then spear on a 4-inch-long skewer or toothpick. Add a mozzarella ball to the toothpick Repeat.
2. Whisk the pesto with enough olive oil to form a thin sauce, and drizzle over the skewers. Sprinkle a little salt and pepper over them.
• 3 - 4 cloves garlic minced or pressed through garlic press
• 1 Small shallot minced
• 2 Tbsp fresh parsley finely minced1 tsp sage leaves finely minced
• 1Tsp Moringa fresh leaves minced
• 2 Tbsp olive oil
• 2 - 2 1/2 grams flank steak
• 100-115 g thinly sliced prosciutto
• 100-115 g thinly sliced provolone cheese
• toothpicks soaked water for 10 minutes
• Salt and pepper to taste
1. Combine garlic, shallot, parsley, moringa, sage, and olive oil in small bowl.
2. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles.
3. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.
4. Lay prosciutto evenly over steak, leaving (2-2.5 cm) border along top edge.
5. Cover prosciutto with even layer of cheese, leaving (2-2.5 cm) border along top edge.
6. Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down.
7. Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak.
8. Working outward from the center, place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up. Using a sharp knife, slice roll between pieces of twine into (2-2.5 cm) thick pinwheels.
9. Season pinwheels lightly with salt and black pepper.
10.Skewer each pinwheel with a toothpick.
11.Preheat oven to 170˚C -175˚C.
12.Heat a cast iron skillet over medium high heat.
13.Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes.
14.Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.
15. Remove from oven, tent with aluminum foil and let rest for 5 minutes.
16.Remove twine and toothpicks and enjoy!
Prep Time 30min
Yields 10 to 20 choc balls
• 1/3 cup heavy cream
• 6 Tbsp unsalted butter
• 1 3/4 cup dark chocolate – chips/bar/melts
• 1/3 cup cocoa powder
• 4 Tbsp Lefakong Moringa Powder
1. In a small saucepan, bring the heavy cream to a simmer.
2. Then, add the butter and stir until melted.
3. Next, add the dark chocolate.
4. Stir until completely melted and smooth.
5. Remove the saucepan from the heat.
6. Pour the contents into a freezer friendly bowl.
7. Add in cocoa powder. Stir until smooth. If you’re looking for a real moringa kick, split the powder – using part moringa powder, part cocoa powder!
8. Allow the mixture to cool. Cover with air tight plastic wrap and refrigerate the mixture until its firm. The firming process should take a minimum of two hours.
9. Finally, using a melon baller or small spoon, roll the truffle mixture into (2-2.5 cm) balls. Sprinkle truffles with moringa powder.
10. Enjoy immediately or refrigerate them in an airtight container for up to 2 weeks
For the filling:
• 200g cooking white chocolate, roughly chopped •300g full-fat cream cheese, at room temperature, liquid drained
• 300ml double cream
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsp Lefakong Moringa powder
For the base:
• 175g ginger biscuits
• 50g unsalted butter, softened
1. To make the filling, gently melt the white chocolate in a heatproof bowl sat over a saucepan filled with 4cm/2in just boiled water on a low heat. Make sure the base of the bowl doesn’t touch the water.
2. Once there are only a few small lumps of unmelted chocolate left, give it another stir then remove the bowl and sit it somewhere for about 10 minutes, until the chocolate remains liquid but is cooled to room temperature.
3. To make the base, break the biscuits into a food processor and blend until you have almost all crumbs.
4. Add the butter and process again until the mixture starts to clump and cleave to the blade. If doing this by hand, put the biscuits into a bag, crush to crumbs, then melt the butter and stir into the biscuit crumbs until well mixed.
5. Press the biscuit mixture using the back of spoons into a 20cm spring form cake tin, letting some come a little way up the sides.
6. Stash the tin in the fridge while you get on with the cheesecake filling.
7. Add the moringa powder to your cream cheese.
8. Beat the cream cheese mix with a wooden spoon in a large bowl, until it is soft. Gently fold in the slightly cooled, melted white chocolate.
9. Softly whip the cream so it is thickened but the peaks don’t hold their shape, then fold it into the white chocolate mixture in two batches. Add the lemon juice and vanilla extract and fold these in, then pour and scrape the pale, almost-moussy mixture into the biscuit-lined tin. Smooth the top, cover the tin with cling film and refrigerate overnight before serving.
10.When ready to serve, remove from the fridge for 10 minutes before unclipping from the tin and cutting it into slices