MINTY MORINGA & PEA SOUP
1 tsp Natrihealth Moringa Powder
1 1/2 cups peas
1/2 cup chickpeas
handful of spinach (or kale)
2 cups water
1/2 vegan or vegetarian stock cube
1 tbsp fresh mint leaves + a few pretty leaves for garnish dash of coconut milk
1.Add the water to a pan, bring to a boil and dissolve in the stock cube.
2.Add peas and chickpeas and cook for 5 minutes before adding the spinach. Cook for a further 2 minutes.
3. Turn off the heat, add the mint and blend the soup, along with a dash of coconut milk and the moringa powder, using a stick blender, until smooth.
4. Pour into a bowl(s), drizzle with coconut cream and garnish with fresh mint leaves. Enjoy!
CREAMY MATCHA & MORINGA LATTE
1 cup unsweetened plant-based milk
1 tsp matcha powder
1 tsp moringa powder
1 tsp coconut oil
¼ tsp unpasteurized honey - or more, to taste (optional)
Combine the milk, matcha and moringa powder in a small saucepan. Bring to a low simmer over medium heat, whisking a few times.
Once the milk has thickened a little and is warm, gently transfer to a blender. Add the coconut oil and honey and blend until smooth and creamy. Pour into a mug and serve immediately.