Recipe for daily detox with Moringa leaves

Spring and summer are the season for fresh Moringa leaves. Asian grocery stores carry them on a regular basis, as these are also part of the asian diet. They sell them in big bunches wrapped in plastic.  One bunch will contain many branches with plenty of leaves that can easily last you 2-3 weeks.

Take away the amount of leaves that you need to consume for the next few days, and leave the rest on the branches, wrap again in the plastic wrapper and tightly seal to maintain optimal freshness. You can cook your leaves as a stand-alone green vegetable, this will go very well with a side of quinoa or some rotis (indian flat-breads).

Here is a tasty SVA recipe:

Rinse your moringa leaves nicely with cool water and set aside

• warm your pan

• add 1 tsp Mum’s Ghee, or Organic Grapeseed oil (if you are trying to detox your fat tissue and want a lighter lipid base). Grapeseed oil is a very healthy substitute with a high smoke point and a very aromatic flavor.

• add 1/2 tsp turmeric powder

• add fresh ginger or chilies – if you are not high pitta, these are very good to add to your Moringa as they will help open the channel to support Moringa in reaching deep- tissue residing toxins.

• Next add your moringa leaves, stir so as to coat nicely with the oil and the turmeric.

• Lower your flame to a minimum, then add some water to your cooking moringa and let it cook nice and slow to a dark green color. It is important to cook your leaves properly and not consume them raw so you get full benefit of the nutrients and do not make ama or toxins from half cooked Moringa.

• Let your Moringa cook for 8-10 minutes.

• DO NOT ADD SALT. You may find that Moringa is salty enough on its own due to its high nutrients’ content. You can decide after the cooking if you would like to add a pinch for your tastebuds. Remember: it is always best to minimize or completely remove salt, even Soma Salt, from your meals when you are trying to detox.

If you do not have access to fresh Moringa leaves, then you can use any of Vaidya Mishra’s formulations with Moringa. SVA Moringa powder mixtures are organic, and originate from India. The Moringa Soup Mix in addition contains spices that are balancing for all doshas, and a delicious mix to your lentils or vegetables.
The Moringa powder can be added to be cooked with your vegetables at the initial stage when you are warming up the turmeric and the masalas in the oil before adding your protein and your vegetables.
Alternative, you can also use the Moringa tea during the day. It is easy to make and carry and sip on throughout the day.