No, I am not talking about an element on the Periodic table. It’s the green healthy powder I got recently introduced to…Moringa powder by ZolaFoods. Even though I am familiar with Moringa tree and it’s culinary/medicinal uses, I am surprised at the variety of ways the powder can be incorporated into our diet. My first thought was to enjoy it as tea which I eventually did. But I knew I could do more with it.
The health section in any supermarket is clogged with different powders and mixes. Well here is a product that doesn’t look too complicated to me. It’s just dried and powdered Moringa leaves. The health benefits of Moringa are numerous. The one thing that stuck with me is its ability to reduce stress since it is a natural Adaptogen. Adaptogens are plants that have the ability to reduce the toxic effects of stress. Drumsticks are a great source of iron and so is the moringa powder.
Mixing it with smoothies, ice creams and using it as a latte are some common ways to incorporate this magic ingredient into your diet. However, things don’t have to be boring to be healthy……right?
So, here is a simple recipe to create some Moringa powered crepes for your breakfast. The stuffing with lemon coconut cream is optional. This recipe is for four and in case you have leftover crepes, just pack them in aluminum foil and refrigerate. And whenever you want just warm them for a few seconds in the microwave and drizzle date syrup or any sweetener of your choice. Enjoy!!!
Recipe for Moringa Crepes
Preparation Time: 20 mins Cooking Time: 30 mins
Flour 200 g
Canola oil 3 Tbsp
Date syrup 4 Tbsp + 4 Tbsp
Moringa Powder 11/2 Tbsp
Salt 1/8 Tsp
Coconut Cream 400 g ( 1 can)
zest of 1 Meyer Lemon
Berries and toasted almond slivers (optional)
- Use a hand-held blender to mix the flour, eggs, oil, date syrup, salt and moringa powder to a batter.
- Heat a pan and lightly oil it. Pour one ladle of the batter on the pan and swirl to spread the batter evenly. Flip it once done.
- Whip the thick coconut cream with date syrup and the lemon zest.
- Stuff the crepes with this cream and serve with date syrup, berries, and toasted nuts.