Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon moringa leaf powder
• Salt and pepper to taste

Instructions

1. In a small bowl, combine the olive oil, lemon juice, honey, Dijon mustard, and moringa leaf powder.
2. Whisk the ingredients together until they are well combined and emulsified.
3. Taste the dressing and season with salt and pepper according to your preference.
4. Drizzle the moringa salad dressing over your favorite salad ingredients and toss well to coat.
5. Serve the salad immediately or refrigerate the dressing for later use. Give it a quick whisk before using it again.

Ingredients

• cup rolled oats
• 1/2 cup almond butter
• 1/4 cup honey or agave syrup
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons moringa leaf powder
• 1/4 cup dark chocolate chips (optional)

Instructions

1. In a mixing bowl, combine the rolled oats, almond butter, honey or agave syrup, shredded coconut, moringa leaf powder, and dark chocolate chips (if using).
2. Mix all the ingredients together until well combined and the mixture holds together.
3. Take small portions of the mixture and roll them into bite-sized balls using your hands.
4. Place the energy balls on a baking sheet or plate lined with parchment paper.
5. Refrigerate the energy balls for 1-2 hours to allow them to firm up and set.
6. Once chilled, the moringa energy balls are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator..

Ingredients

• 1 ripe banana
• 1 cup spinach
• 1 cup almond milk
• 1 tablespoon moringa leaf powder
• 1 tablespoon honey or maple syrup (optional)

Instructions

1. Peel the ripe banana and place it in a blender.
2. Add the spinach, almond milk, moringa leaf powder, and honey or maple syrup (if using) to the blender.
3. Blend all the ingredients together until smooth and well combined.
4. Taste the smoothie and adjust the sweetness by adding more honey or maple syrup if desired.
5. Pour the moringa smoothie into a glass and enjoy it as a nutritious and energizing breakfast or snack.

Ingredients

• 8 ounces (225 grams) dark chocolate, finely chopped
• 1/2 cup (120 ml) heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons moringa powder
• Coating options: cocoa powder, powdered sugar, crushed nuts, or more moringa powder (for rolling the truffles)

Instructions

1. Place the chopped dark chocolate in a heatproof bowl and set it aside.
2. In a small saucepan, heat the heavy cream and butter over medium heat until it just starts to simmer. Remove from heat.
3. Pour the hot cream and butter mixture over the chopped chocolate. Let it sit for a minute to allow the heat to melt the chocolate.
4. Stir the mixture until the chocolate is completely melted and the ganache is smooth and shiny.
5. Add the moringa powder to the ganache and stir until well combined.
6. Cover the ganache with plastic wrap, making sure the plastic wrap touches the surface of the ganache. This prevents a skin from forming.
7. Refrigerate the ganache for at least 2 hours or until firm enough to handle.
8. Once the ganache is chilled and firm, prepare the coatings by placing them in separate shallow bowls.
9. Using a spoon or a melon baller, scoop out small portions of the ganache and roll them into balls between your palms.
10. Roll each truffle in the desired coating, gently pressing the coating into the truffle to ensure it sticks.
11. Place the coated truffles on a baking sheet lined with parchment paper.
12. Repeat the process until all the ganache is used.
13. Once all the truffles are formed and coated, refrigerate them for about 30 minutes to set.
14. After setting, the Moringa Chocolate Truffles are ready to be enjoyed! You can store them in an airtight container in the refrigerator for up to a week.