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May mornings are the best argument for a blender. Fruit is coming back into season, the kitchen is warm enough that nobody wants porridge, and there's a five-minute window before the day starts. Two moringa smoothies below - one tropical, one berry - plus what moringa actually brings to the glass and how to keep it from clumping.
What is moringa?
Moringa oleifera is a fast-growing tree native to the Indian subcontinent, known across South Asia as the "miracle tree" - which is where our name comes from. It's the leaf we use: hand-picked, solar-dried and milled on family-owned farms in Sri Lanka's rainforest region, USDA and EU certified organic.
Nutritionally, dried moringa leaf is dense and broad rather than specialised. It contains all nine essential amino acids, making it a complete plant protein; vitamins A, C, E and the B group; and the minerals calcium, iron, potassium and magnesium, along with antioxidant plant compounds including quercetin, chlorogenic acid and beta-carotene. A 4 g serving of the powder gives you 10% DV of iron and calcium and 6% DV of vitamins A, C and B1, for 7 calories.
What moringa tastes like
Worth knowing before your first scoop: moringa is mild, green and grassy with a faint peppery finish - closer to matcha than to spinach, and much gentler than wheatgrass. In a smoothie it reads as "green" without shouting. It pairs naturally with banana, mango, pineapple, citrus, cacao and nut butter. It clashes with anything already bitter, so go easy alongside kale or raw cocoa nibs.
Start with 1 teaspoon and work up to a tablespoon once you know how you like it.
Two moringa smoothies for spring
1. Tropical moringa smoothie
- 1 cup coconut water
- 1 banana (freeze it the night before for a thicker result)
- ½ cup pineapple chunks
- 1 handful spinach
- 1 tablespoon moringa powder
Blend the coconut water and moringa first, then add the fruit and spinach and blend again until smooth. The pineapple's acidity is what makes this one work - it lifts moringa's grassy note and keeps the whole thing tasting fresh rather than vegetal. Serves 1 generously.
2. Berry blast moringa smoothie
- ½ cup mixed berries (strawberries, blueberries, raspberries)
- ½ cup almond milk
- 1 tablespoon Greek yogurt
- 1 tablespoon moringa powder
- 1 tablespoon honey (optional)
Blend until creamy. Berries and moringa both bring polyphenols, and the Greek yogurt adds protein and a thicker texture. A note on color: red berries plus green leaf makes a muddy brown. If you want it to look as good as it tastes, use blueberries and blackberries only - the result is a deep purple - or lean into it and serve it in an opaque glass.
Four things that make moringa smoothies better
- Liquid first. Blend the powder into the liquid before anything frozen goes in, or it clumps against the cold fruit and you'll find green specks at the bottom.
- Add fat. Vitamins A and E in moringa are fat-soluble. A tablespoon of nut butter, a few seeds or a quarter of an avocado helps carry them and makes the drink hold you longer.
- Add acid. Citrus, pineapple or berries brighten the flavor, and vitamin C improves the absorption of the plant-based iron in the leaf.
- Drink it fresh. Moringa's green fades with air and time. If you're making it ahead, fill the container to the top and keep it cold.
Start your day right
Experiment with the ratios until you find the blend that suits your taste - that's most of the fun. And if smoothies aren't your morning, the same leaf goes into our herbal moringa teas, which are naturally caffeine-free and come in more than twenty flavors. Here's to a bright spring.
*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.
