MORINGA PESTO

SUPER FOOD MORINGA & CASHEW PESTO

Fettuccine Moringa & Cashew Pesto with Pimiento Stuffed Green Olives

Prep time 20 mins | Cooking time 20 mins | Serves 4  

Ingredients: 

  • 14 oz (400grams) Fettuccine (Gluten free pasta available)
  •  1 and 1/2 Cups Moringa Leaves (Chopped Finely) -> I used a food processor 
  • 2 Cups Cashew Nuts - Salted or Plain (Crushed or chopped finely)-> I used a food processor
  • 1 Cup Pimiento Stuffed Green Olives
  •  1 Cup Grated Parmesan Cheese (You may not put cheese if it is for gluten free / vegetarian / vegan recipe)
  •  ΒΌ Cup Minced Garlic -> Use the food processor (makes it a lot faster!)
  •  1 Large White Onion (Diced)
  •  ΒΌ Teaspoon Black Pepper
  • 1/2 Tablespoons Salt
  • Β½ Cup Olive Oil (extra virgin olive oil)
  • Salt & Pepper to taste

Procedures:  

  1. In a large pot, boil water and add at least 2 tablespoons of salt. Add the noodles when it boils.  
  2. Cook the noodles according to the packaging directions or until its al dente. Drain, set aside.  
  3. Heat a large pan.  
  4. Add the olive oil and wait for it to get hot,  
  5. SautΓ© the Onion & Garlic, Add some dash of salt.  
  6. Add the Cashew Nuts, continue to sautΓ© for 2 mins.  
  7.  Add the Moringa Leaves,continue to sautΓ© for 2 mins.  
  8. Add the Grated Parmesan Cheese.  
  9. Add salt & pepper.  
  10. Add the Pimiento Stuffed Olives  
  11. Add the Fettuccine and mix until its coated well.  Serve. 

SUPER FOOD INGREDIENT: MORINGA LEAVES

Moringa is scientifically known as Moringa oleifera (Family: Moringaceae). 

 
Moringa has a green, earthy taste similar to spinach or matcha green tea. It is delicious mixed into food or drinks for a nutrient boost. 


Most parts of the Moringa tree have medicinal value. The leaves have been used as part of traditional medicine for centuries, and the Ayurvedic system of medicine associates it with the cure or prevention of approximately 300 diseases.


(Ayurvedic medicine is believed to be one of the world’s oldest holistic healing systems, developed more than 3,000 years ago in India. It is anchored on the belief that health and wellness depend on a delicate balance between the mind, body,

and spirit.)


Moringa is used for β€œtired blood” (anemia); arthritis and other joint pain (rheumatism); asthma; cancer; constipation; diabetes; diarrhea; epilepsy; stomach pain; stomach and intestinal ulcers; intestinal spasms; headache; heart problems;

high blood pressure; kidney stones; fluid retention; thyroid disorder; and bacterial, fungal, viral, and parasitic infections.

LAING

ingredient: TARO LEAVES - laing recipe

LAING: Shredded Dried Taro Leaves with Coconut Milk

Prep time 20 mins | Cooking time 60 mins | Serves 8

Ingredients:

  • 2 onions, chopped 
  • 6 cloves minced 
  • 2 thumb-size minced ginger 
  •  1/2 pound pork belly, diced 
  • 3 tablespoon shrimp paste (shrimp bagoong)
  • 5 cups coconut milk 
  • 4 cups dried taro leaves 
  • 4 chili peppers, chopped 
  •  salt and pepper to taste

Procedures:

  1. SautΓ© the onion, garlic and pork until the pork has released its fat.
  2. Add the shrimp paste and chilli peppers and continue to sautΓ© for at least 2 mins.
  3. Add the coconut milk wait for it to boil and simmer for 10 mins. Stirring occasionally. 
  4. Add the dried taro leaves while pushing them down slowly so all the leaves are well covered by the liquid while it sits and sips the coconut milk. Bring to a boil.
  5. Lower heat, cover and cook for about 40 to 60 minutes or until leaves have softened.
  6. Turn off the heat. Serve.

TARO LEAVES AND ITS BENEFITS

Taro leaves are medium to large in size and broad and heart-shaped, averaging up to forty centimeters in length and twenty centimeters in width. The leaves are dark green and smooth on the surface and light green on the underside. The underside of the leaves also has veins that branch out from the central stem. Both the veins and stem will have a purple to red hue and are often variegated. Taro plants are predominately known for their starchy, brown, underground tubers. When cooked, the leaves are tender and have a mild, nutty flavor with a slightly metallic, iron taste. 


Taro leaves are an excellent source of ascorbic acid and dietary fiber, and also contain thiamin, riboflavin, iron, phosphorus, zinc, vitamin B6, vitamin C, niacin, potassium, copper, and manganese. 

image63

BAKED MUSSELS

BAKED MUSSELS

  Prep time 15 mins | Cooking time 15 mins | Serves 4


Ingredients:

  1. 2 Lbs. New Zealand Green Shell Mussels (shells opened)
  2. 1 Cup Diced Cheddar Cheese
  3. Β½ Cup Melted Butter 
  4. 2 Tablespoons Garlic Powder
  5. 1 Teaspoon Ground Black Pepper

~~~~~

Procedures:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the Butter, Garlic Powder and Ground Black Pepper.
  3. Arrange the mussels in a baking pan.
  4. Add the Butter Garlic Pepper Mixture using a spoon on each mussels.
  5. Add the Diced Cheddar Cheese generously on each mussels.
  6. Bake for 15 mins.. 
  7. Remove from the oven. Serve.

MUSSELS AND ITS BENEFITS

Mussels are an under-appreciated wonder food. Full of vitamins and minerals, high in protein and low in fat. Top nutritionists and fitness professionals have started to explore how the simple mussel boosts physical health.


HIGH PROTEIN AND LOW FAT


IRON & PROTEIN


HIGH IN VITAMINS A & B12


IMPROVES BRAIN FUNCTION


OMEGA-3 FATTY ACIDS


WHY MUSSELS?

Mussels are one of the most well-rounded foods to include in your diet, high in zinc, iron and other minerals, vitamins A and B12. A fantastic source of protein, low in calories and low in fat. Prepared in a classic moules marinière or in a more adventurous Thai curry, or simply steamed. No matter how they are eaten, rest assured they are a delicious and healthy choice.