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Three festive recipes that get their green from a leaf rather than from a bottle of food colouring
Green food on St. Patrick's Day is usually a dye job. It doesn't have to be. Moringa powder is the dried, milled leaf of Moringa oleifera, and its colour comes from chlorophyll — the same pigment that makes spinach and kale green. Use it and the colour arrives with the ingredient rather than on top of it.
Moringa is a genuinely nutrient-dense green: the dried leaf is a source of vitamins A, C and E, calcium, iron, potassium and magnesium, and it contains all nine essential amino acids, which is unusual for a plant. It is also caffeine-free, so it fits equally well in breakfast and in dessert.
A note on flavour before you start: moringa tastes green and faintly peppery — think spinach with a hint of watercress. It likes acid, fat and warm spice, and it does not need to be used heavily. In every recipe below the quantity is deliberately restrained; the leaf is there to colour and season, not to dominate.
Moringa Blueberry Smoothie
Serves 1 · 5 minutes
Ingredients
- 1 cup blueberries (frozen, for thickness)
- 1 cup chopped strawberries
- ½ cup spinach
- ¼ cup milk of choice, plus more to loosen
- 1 tsp moringa powder
- 1 tbsp honey
Directions
Add the fruit and spinach first, then the liquid, then the moringa and honey. Blend until thick, adding milk a splash at a time only if the blender stalls. Pour and drink straight away.
Colour note: blueberries and moringa fight each other — the blueberry usually wins and you'll get a deep purple-green. If you want an emphatically green glass for the occasion, swap the blueberries for frozen mango or pineapple, which also brightens the flavour.
Nutritional notes: a source of fibre, vitamin C, vitamin K, calcium, iron and potassium.
Moringa Pesto Pasta
Serves 3–4 · 20 minutes
Ingredients
- ⅛ cup fresh basil leaves, packed
- ½ tsp moringa powder
- 2 tsp minced garlic
- ½ tbsp roasted chopped almonds
- 2 tbsp finely grated parmesan
- 2 tsp lemon zest, plus a squeeze of the juice
- 2 tbsp extra virgin olive oil
- Salt and pepper
- 3 cups (300 g) fusilli
Directions
For the pesto: blend the basil, moringa, garlic, almonds, lemon zest, salt and pepper to a coarse paste. Add the parmesan, then drizzle in the oil with the motor running. Finish with the lemon juice — the acid is what keeps the moringa's peppery edge in check.
For the pasta: boil generously salted water and cook the fusilli until al dente. Reserve a small cup of the cooking water before draining. Toss the pasta with the pesto off the heat, loosening with a spoonful or two of the pasta water until it coats rather than clumps.
Why only ½ teaspoon: raw moringa in an uncooked sauce is at its most assertive. Half a teaspoon deepens the green and adds a savoury note; a tablespoon would taste like lawn.
Nutritional notes: a source of vitamin C, vitamin A, vitamin K, iron, calcium and protein.
Moringa Chocolate Banana Bread
Makes 1 loaf · 15 minutes prep, 50–60 minutes baking
Ingredients
- 3 overripe bananas, mashed
- 2 small eggs
- ¼ cup brown sugar
- ½ cup maple syrup
- ½ cup softened butter
- ⅓ cup milk of choice
- 1 cup all-purpose or oat flour (if using coconut flour, use only ⅓ cup — it absorbs roughly three times as much liquid and a full cup will give you a dry loaf)
- ⅓ cup cocoa powder
- 1 tsp baking soda
- 1 tsp moringa powder
- 1 cup dark chocolate chips
- Walnuts, optional
Directions
Heat the oven to 350°F (175°C) and line a loaf tin. Whisk the bananas, eggs, sugar, maple syrup, butter and milk in one bowl. In another, combine the flour, cocoa, baking soda and moringa. Fold the dry into the wet until just combined — overmixing makes banana bread tough. Stir through the chocolate chips, pour into the tin, scatter walnuts on top, and bake 50–60 minutes, until a skewer comes out with a few moist crumbs.
What to expect: the cocoa will mask the moringa's colour almost entirely, so this one is green in spirit rather than appearance. Heat also dulls chlorophyll — if you want visible green in a bake, leave out the cocoa and stir the moringa into a glaze instead.
Nutritional notes: a source of vitamin B6, magnesium, iron, fibre and potassium.
Find more ideas in our recipe collection, or pick up the organic moringa powder these all start with.
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.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Always talk to a healthcare professional before making changes to your diet, especially if you are pregnant, nursing, or managing a medical condition.
