Skip to Main Content

Hibiscus/Moringa/Nasturtium

CRANBERRY HIBISCUS SAUCE

Ingredients:

 

  • 1/3 cup dried hibiscus flowers
  • 1 clove
  • 1 small cinnamon stick
  • ½ cup orange juice
  • ½ cup water
  • ½ - ¾ cup sugar (depending on how sweet you want it)
  • 12 oz. cranberries

 

Directions:

 

  1. Place the hibiscus leaves, clove, and cinnamon stick in a piece of cheesecloth and tightly tie into a bundle. Set aside.
  2. In a medium saucepan over medium high heat, bring the orange juice, water, and sugar to a boil. Once boiling, add the hibiscus bundle and boil for 4-5 minutes.
  3. Stir in the cranberries and orange zest. Bring back up to a boil, then reduce heat to medium and cover. Cook 8-10 minutes, or until the cranberries have burst and softened. Carefully remove the cheesecloth bundle and disregard.
  4. Let cool and transfer to a jar and store in the fridge until ready to serve. 

 


GRILLED CHEESE WITH BLUEBERRY, BASIL, AND MORINGA

Ingredients:

 

  • 1 cup fresh blueberries
  • 2 slices of whole wheat french bread
  • 10 thin slices of Brie
  • 2 basil Leaves
  • 2 handfulls moringa Leaves
  • A small drizzle of coconut oil to help the bread get crispy
  • Salt and Pepper to taste

 

Directions:

 

  1. Heat blueberries in a saucepan over medium heat for 5 minutes. Strain and set aside.
  2. Lightly spread a small amount of cocnut oil on the outside of each slice of bread.
  3. On the inside layer half of the brie, and all of the basil and moringa leaves on one slice of wheat bread. Spread blueberries right on top of this half.
  4. Top with remaining brie, ground pepper, salt, and place remaining bread slice over the stack.
  5. Heat the skillet over medium heat and cook sandwich on each side for 2-3 minutes or until bread is crisp and cheese is melted.
  6. Drizzle with honey and enjoy! 

 


HIBISCUS TEA

Ingredients:

 

  • 2 cups fresh Hibiscus Flowers (or 1/2 cup dried Hibiscus Flowers)
  • 8 cups Water
  • 1/4 cup Honey (add more if you like your tea sweeter)
  • 2 tbsp. fresh Lime Juice

 

Directions:

 

  1. Prepping hibiscus flowers: If using fresh hibiscus flowers, remove the calyx or the green part at the base of the flower to which the stem is attached. You can also remove the pistil which is the thin thread like tube in the middle of the flower which has pollens attached to it or you can choose to keep it.
  2. Boiling and serving the tea: Bring the hibiscus flowers and water to a boil in a large pot. Once the water starts boiling, switch off the flame and cover the vessel. At this point, you can also add other herbs or add ins such as basil, lemon grass, lemon zest etc. Let the tea steep for 15-20 minutes. Mix in the honey and lime juice till completely combined. Strain the tea. You can either serve hibiscus tea warm or chill it in the refrigerator for a few hours.

 


MORINGA LATTE

Ingredients:

 

  • 1½ cups full-fat coconut milk
  • 1 tsp. moringa powder
  • 1 tsp. raw honey

 

Directions:

 

  1. Combine moringa powder and honey in the bottom of a mug.
  2. Using a milk frothier or a small saucepan, steam coconut milk until bubbles form.
  3. Pour into mug and stir gently to combine. 

 


MORINGA SMOOTHIE

Ingredients:

 

  • 2 frozen bananas
  • 3 tbsp. peanut butter
  • 3 tbsp. raw cacao powder
  • 2 tbsp. moringa dried leaves (or powder)
  • 4 ice cubes
  • 2 pitted dates
  • 1 cup unsweetened vanilla almond milk
Directions:

 

 

  1. Add all ingredients to blender and blend until smooth.

 


MORINGA SOUP

Ingredients:

 

  • 8 oz. moringa stalks, cut into 3-inch pieces
  • 4 cups water
  • 1 tsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. fennel seeds
  • ¼ tsp. ground turmeric
  • Pinch cumin seeds
  • 6 curry leaves
  • 2 medium taro roots, peeled and cut into ½-inch pieces
  • 1 green Thai Chile, seeded
  • Kosher salt, to taste
  • 1 lime, quartered, for serving
  • Freshly ground black pepper, for garnish

 

Directions:

 

  1. In a 2-quart saucepan, combine all the ingredients, except for the lime wedges and pepper, over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, covered, until the vegetables are tender, 20 minutes.
  2. Transfer the mixture to a blender and pulse until the soup is coarsely puréed. Set a fine-mesh sieve over a bowl and strain, using a spoon to press out as much pulp as possible from the Moringa fibers. Discard the fibers
  3. Adjust the seasoning as needed with salt and divide between bowls. Squeeze a lime wedge over each bowl of soup. Then garnish with freshly ground black pepper and serve. 

 


NASTURTIUM SALAD WITH BALSAMIC DRESSING

Ingredients:

Balsamic Dressing

 

  • 1 tbsp. Dijon mustard
  • 1 tbsp. balsamic vinegar
  • ½ cup extra virgin olive oil
Salad
  • 6 cups mixed lettuce
  • 6 small nasturtium leaves
  • 1 cup watercress
  • 2 nasturtium flowers to garnish

 

Directions:

 

  1. Whisk together the mustard and vinegar. Drizzle the oil in, whisking constantly, until smooth.
  2. Place half the dressing in the base of a salad bowl and add the lettuce leaves, nasturtium, and watercress. Toss the leaves gently to coats in the dressing. Garnish with nasturtium flowers and serve.
  3. Serve the remaining dressing on the side.

 


ROSELLE JUICE

Ingredients:

 

  • 2 cups of dried roselle calyces, washed and with seeds removed
  • 8 cups of cold water
  • Juice from one-half of a lemon or lime
  • 3/4 cup of sugar or to taste

 

Directions:

 

  1. Combine the calyces and water in a large pot and bring to a full boil. Remove from stove and let steep covered for 30 minutes. The color should be a deep red-purple, like some kinds of grape juice. At this stage, some people recommend refrigerating the mixture for 24 hours. Others proceed immediately.
  2. Strain off the liquid through a sieve and throw away the roselle calyces.
  3. Stir in lemon juice and sugar.
  4. Serve hot or cold.