Before coming to Bali I brought many superfoods with me, unsure of availability and price here in Indonesia of my staples such as spirulina, maca, mesquite and so forth. Luckily, Bali has amazing quality and accessibility for products such as spirulina, cacao and coconut. It also has unique superfoods that are native to the island that I have enjoyed getting aquainted with. One of those is Moringa.
Moringa is known by over 100 names in different languages around the world. This easy-to-grow tropical plant specie is native to the Himalayan mountains, parts of India, Africa and Asia. Moringa is an excellent source of protein, vitamin A, potassium, calcium and vitamin C. Gram for gram, moringa contains:
- two times the amount of protein of yogurt
- four times the amount of vitamin A as carrots
- three times the amount of potassium as bananas
- four times the amount of calcium as cows’ milk
- seven times the amount of vitamin C as oranges
Moringa has been proven to:
- Lower inflammation in the body
- Balance hormones
- Slow the affects of ageing
- Assist digestive health
- Balance blood sugar
- Protect and nourish the skin
- Stabilise mood
- Boost brain health
Pretty amazing! Mainly, I have just been adding Moringa to my morning smoothie, yet this time, I soaked it overnight to make a delcious overnight oats recipe. Ive paired it up with two other local Bali favourites- cashews and mango. You can find Moringa powder in health food stores around the world. If you cannot find it, you can substitute for your favourite green powder.
MORINGA & MANGO OVERNIGHT OATS
Ingredients:
- 1 cup Oats
- 1 tablespoon of Pepitas
- 1 tablespoon of Coconut
- 1 tablespoon of Flaxseeds
- 1 tablespoon of Raisins
- ½ cup Coconut Milk
- ¼ cup Almond Milk
- 1 tsp Moringa Powder
- Optional: 1 teaspoon of honey
Top with:
Cashews, Mango, Coconut and Passionfruit
Method:
Mix the oat, peptias, coconut flakes, flaxseeds and raisins in a bowl. Blend or whisk the milks with the Moringa powder and honey if you are using. Combine the liquid with the oat mixture and mix by hand so everything is combined well.
Cover and leave overnight. In the morning, mix again, you can add a little more coconut milk to reach the consistency you prefer, then serve in a bowl with chopped mango, cashews and coconut flakes.
This keeps really well in the fridge and gets even better day by day! So feel free to 3 or 4 times the recipe for a few days worth of yummy breakfasts.