Recipe for daily detox with Moringa leaves

 

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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. DSC03565

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:

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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 powderDSC03573
  • 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.moringasoupmix
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.

Moringa Leaves for detox and Nourishment

Moringa leaves come to us with a big profile!Moringa-Oleifera copy
7 times more Vit C than an orange
3 times more potassium than a banana
3 times the amount of iron found in almonds
25 times more iron than in spinach
4 times more calcium than what is in milk
2 times more protein than what is in milk
47 different antioxidants

Moringa has been dubbed the plant or tree that redefines superfood!

Superfoods are substances (fruits, berries, plants) packed with high doses of nutrition – vitamins and nutrients. Current research on Moringa is being conducted to see how it can help with: anemia, asthma, arthritis, constipation, cancer, diabetes, epilepsy, diarrhea, stomach ulcers, gastritis, intestinal ulcers, heart conditions, headaches, high blood pressure, inflammation, kidney stones, thyroid disorders, infections, sex drive, athlete’s foot, warts, dandruff, snake bites and gingivitis. Even for helping stimulate immunity and breast milk production.
But Vaidya Mishra reminds us that Moringa has been used in Indian culture for thousands of years! It is one of the healthiest vegetables because in addition to its nutritional content, it carries 2 essential properties: detoxification and nurturing.
In Sanskrit, moringa is known as shigru – arrow. This is because it has the intelligence to penetrate deep into the tissues and reach the bone tissue, traveling in and deep like an arrow, to mobilizing and pulling out toxins from the bone, and releasing them from the body. It thrives there where other plants and ingredients fail.
Although the plant’s many parts are used – leaves, flowers, seeds, fruit and even bark – in the Vedic tradition, the leaves are particularly favored in cooking, for daily nourishment and detoxification, alone or with some lentils (mung or masoor preferably).
SVA recommends using it daily for nourishment and detoxification because it is very effective in ridding the bone tissue of accumulated toxic waste. Since it targets the bone tissue, it is then also good for the blood and fat tissue – toxins travel through the blood, the muscle and then the fat before reaching the bone as one is built on the other. As a side-benefit, moringa also supports the detoxification of the liver.
There are also some additional benefits of consuming Moringa on a regular basis:
It is great for eyes, skin – it detoxifies the skin and nourishes the eyes
It can help lower cholesterol since it supports the liver and purifies the fat tissue
It can help with joint pain resulting from the local accumulation of toxins because its primary action is to detoxify tissues, particularly the fat tissue
Long-term use supports our immune system.
It is tridoshic – balancing for vata, pitta, and kappa – however, if you are a high pitta body type, make sure to always cook it with a pitta pacifying masala. Alternately, you can use the SVA Moringa Soup Mix which has been formulated to be balancing for all three doshas.

CONTRAINDICATION: do not consume any moringa items or products during pregnancy  as it may cause a miscarriage. If you are breastfeeding, you should also avoid Moringa, because of its detoxifying nature. In addition, it will make your milk very bitter and unpalatable for your infant.