Moringa in the kitchen
Though many of us know the health benefits of moringa, I’d venture to say that more people in the Western hemisphere use it as an herbal supplement than a food in its own right.
Confession: I have never eaten the “drumsticks.”
By the time I catch them they’re as hard as rocks. I’m starting to wonder if the internet is trolling us on their use as a vegetable.
Which leaves us with the leaves.
For some years now we’ve incorporated moringa leaves into various dishes. When cooked they lose their bitter horseradish spiciness and become mild and pleasantly chewy. They’re a good addition to soups, stock and sautés.
But my favorite dish for moringa leaves is mixed in with bacon as a part of scrambled eggs:
First, cook your bacon, then toss in moringa leaves. Spatula them around until they’re limp, then add your scrambled eggs.
I’m currently eating five eggs with four slices of bacon for breakfast, along with my usual cup and a half of black coffee – gotta get those muscle gains going.
Moringa adds an extra boost of nutrition to any meal. Try the leaves – they’re good.