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Five simple recipes built around what is actually in season in March.
March cooking sits in an awkward gap. Winter roots are past their best, summer produce has not arrived, and the first tender greens are only just showing up. It is a good moment to change what is on the plate — not because your body needs help clearing anything out (your liver and kidneys handle that around the clock, every day of the year) but because eating with the season is genuinely more interesting.
These five recipes lean on early greens, the last of the winter citrus, and a spoonful of moringa powder — a whole dried leaf that brings vitamins A and C, calcium, iron, fiber and all nine essential amino acids in a form that stirs into almost anything.
1. Moringa Green Smoothie
Serves 1 · 5 minutes
The everyday one. Banana does the sweetening, lemon lifts the green note so the whole thing tastes bright rather than grassy.
- 1 large handful spinach
- 1 ripe banana, ideally frozen
- 1 cup almond milk
- 1 tbsp moringa powder
- Juice of ½ lemon
Blend the spinach and almond milk first until completely smooth, then add the banana, moringa and lemon and blend again. Blending the greens on their own first is what keeps the texture from turning fibrous.
2. Moringa Supergreen Salad
Serves 2 · 10 minutes
Moringa goes into the dressing rather than onto the leaves — sprinkled dry it tends to sit on top and taste dusty.
- 4 cups mixed kale, arugula and spinach
- ½ cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Dressing: 2 tbsp tahini, juice of 1 lemon, 1 tbsp olive oil, 1 tsp moringa powder, 1 small garlic clove (grated), 2–3 tbsp water, salt
Whisk the dressing ingredients, adding water a tablespoon at a time until it pours. Massage the kale with a little of the dressing first and let it sit five minutes — it softens the leaf noticeably — then toss everything together.
3. Spring Vegetable and Moringa Soup
Serves 4 · 30 minutes
Light enough for a mild March evening, with ginger doing the warming instead of heavy root vegetables.
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 carrots, 2 celery stalks and 1 zucchini, chopped
- 4 cups vegetable broth
- 1 tbsp moringa powder
- Juice of ½ lemon, salt and pepper
Soften the onion, garlic and ginger in the oil until fragrant. Add the chopped vegetables and broth, and simmer 15–20 minutes until tender. Take the pot off the heat, then whisk in the moringa powder and the lemon juice — adding moringa away from the boil keeps the color bright and the flavor mild. Season and serve.
4. Moringa Berry Smoothie Bowl
Serves 1 · 10 minutes
Thicker than a drink, so it needs a spoon and holds toppings. The berries turn it a deep purple rather than green, which is often the easier sell at breakfast.
- 1 cup frozen mixed berries
- 1 frozen banana
- 1 handful spinach
- 1 tbsp moringa powder
- ¼ cup almond milk (add slowly)
- Toppings: sliced fruit, granola, pumpkin seeds, coconut flakes
Blend everything with as little liquid as the blender will tolerate — a tamper helps. Pour into a chilled bowl and add toppings straight away, before it softens.
5. Evening Moringa Tea with Lemon and Honey
Serves 1 · 5 minutes
Moringa leaf is naturally caffeine-free, which is why a cup works as well at nine in the evening as at nine in the morning.
- 1 moringa tea bag, or 1 tsp loose moringa leaf
- 1 cup water at about 195°F (just off the boil)
- A squeeze of lemon and a drizzle of honey
Steep 3–5 minutes. Longer than five will not make it stronger so much as more astringent. Add the lemon after steeping rather than before — acid in the water while it brews mutes the flavor.
Where to start
You do not need all five. Pick the one that fits the meal you already eat most reliably, and keep it for a few weeks before adding anything else. Habits that fit an existing routine tend to outlast the ones that require a new one.
Browse our certified organic moringa teas and moringa powders, or read our guide to moringa tea.
We value your safety and encourage you to practice safe food preparation habits. Please visit our Food Safety resource for more information before recreating any of our recipes.
