Meet our Moringa Champions. Amazing individuals who are enthusiastic about Moringa sharing their stories and recipes.
Vegan Food Blogger
Born and raised in Bacoor Cavite, Philippines, Richgail grew up helping her mother cook traditional Filipino food for the family. She continued her passion for Filipino cooking when her family and her migrated to the San Francisco Bay Area in 1998. Few years later, she decided to go vegan.
Richgail is a certified plant-based professional through Rouxbe Cooking School. She’s appeared in culinary festivals including “Savor Filipino”, at universities and colleges such as Pitzer College, and on television shows such as “Adobo Nation”.
This is her ear Moringa recipe.
“Just add a teaspoon or two of Moringa powder and blend away. I’ve tried making a Moringa smoothie with 1/4 cup of raw almonds, 1 banana, 1 apple, and a teaspoon of maca powder.”
Richgail also wrote about us hereAstig Vegan
Joey Neubert Pedersen
Yogi, Skater, Athlete, Traveler
Richie Addo is originally from Ghana and is a very focused and disciplined Thai boxer from Mikenta, Albertlund. He focuses on international matches because that’s where he sees the greatest challenges. He just won a fight in Luxembourg and his next fight is in Canada. He has a busy schedule that demands his full attention to both training and future matches. Besides his own training, he is also a coach for others who are interested in Muay Thai.
”What is important to me, is to give joy to the people around me. When I am practicing Muay Thai and I feel pressured, you get to know the other side of yourself. There will always be great challenges in life as well as in my training, but you will always be able to overcome these – And that’s what I want to pass on.”
Richie is also a very compassionate vegetarian who enjoys to cook and experiment with different juices. ”I always add a teaspoon of Moringa powder to my juice, which gives me a great energy boost before my training.”
”I never have a specific recipe for my juices, as I always try to make a juice from whatever is in my fridge – but you can see what I have used in the picture below.”Richie Addo
Student and Foodie
“I have a heart for healthy nutritious food – but healthy does not mean boring, for me it means fun and exploring.” She is a master student at Aalborg University – Integrated Food Studies. This environment helps her to look at food at all levels and in all perspectives. Kristina does not only love to study about food and nutrition, but she also loves to see how you can use food in a new way, or in a way you haven’t seen before and how it affects your body and your mind. She finds it interesting what makes people accept food, taste and see it in new perspectives.
“I find Roots Food Moringa so interesting as it can be used for so many great things and added to so many recipes. Not only is it so nutritious and so good for our bodies, but I love the taste and what fun stuff you can make with it. Here is my recipe for a Danish classic – and then again with a twist – because I am making a plant version of our dear Flødebolle.”
75 g. liquid chickpea-water (The water from the chickpeas)
1/5 teaspoon (4.3 milliliters) of citric acid (very little!)
150 g. sugar (I used cane sugar)
50 ml of water
150 gr marzipan
200g dark chocolate
1-2 teaspoons of Moringa powder or flakes
- Cut the marzipan into slices of 20 (3 mm thick).
- Bake the marzipan bottoms in the oven at 180’ until they are light brown at the edges – it takes about 5 minutes. Let them now cool down.
- Put the chickpea-water (which should be at room temperature or warm, NOT cold) in a bowl with the citric acid and whip it, about 2-3 minutes until you can turn the bowl upside down.
- Add 150 g. of sugar and water in a small pot and bring it to a boil. ONLY STIR VERY LITTLE – as it will crystallize and you will have to start all over again. Let it be on medium high heat for 2 minutes. You will get a transparent sugar syrup without crystals. If you have a thermometer, take it off when it reaches 117 degrees, but keep an eye on it all the time!
- While whipping the chickpea-foam again pour the sugar syrup SLOWLY into the foam. Keep on going until the mixture is cooled down and the bowl is no longer warm, it can take up to 15 minutes.
- Put 1-2 teaspoons of Moringa power into the foam and stir again till its all mixed into the foam. Place the mixture in the fridge for a few minutes, but not for too long, or it will lose its firmness.
- Put your cream in a bag and cut a hole about 1.5 cm of the bag so you get a gap as round as possible. Hold the bag vertically across the middle of a bottom and move the bag around in circles while lifting it vertically upwards, but still keeping the tip/hole a little down in the foam coming out. You must not lift the bag too far from the foam using mostly the tip of the bag to put the foam in place while you swirl it around. Do not put it right out to the edges at the bottom – the foam decreases slightly under its own gravity – therefore there has to be some room for the foam to flow out. At the end release the pressure on the bag and remove it in one swift movement up/away. Let it ‘dry’ for about 1 hour so that the surface hardens. It should now be able to be covered with hot chocolate as you can prepare meanwhile.
- If you try to speed up the process you can ruin it – so take your time. Take one Flødebolle for chocolate covering at the time. Put it on a fork over the bowl with warm chocolate and pour chocolate over with a spoon. Make sure it is completely covered in chocolate – and also make sure there are no holes in the foam because it gets squeezed out when the chocolate shrinks as it hardens. Let it drain for a count of 10 and place it so the cookie sheet again.
- Sprinkle with ornaments before the chocolate hardens (if you want to). The foam becomes firmer and more airy if allowed to stand for a day – try it if you can keep your hands to yourself 😉
Kristine Marie Rost
Yin Yoga Instructor
Kristine is one of Denmark’s leading Yin Yoga instructors. She spent 2 years in the Philippines studying Yin Yoga and yoga therapy. She feels at home in the Philippine climate and can’t get enough of all the delicious fresh juices, the wholesome foods and the friendly smiles of the Filipinos. Moringa now adds to her joy for sharing Yin Yoga with others and encouraging people to embrace a healthy lifestyle.
After an unfortunate injury Kristine changed her life from a career in Human Resources and Project Management to a career in YY (Yin Yoga) and restorative yoga; this is where she finds healing and strength. A passion for both forms of Yoga was created, and Kristine now combines them with therapeutic Yoga into her YY. Kristine is one of the pioneers in Yin Yoga in Denmark, having chosen Yin Yoga as her specialty. Today she teaches regular YY classes for both beginners and other Yin teachers at the ‘Yogacentralen’ and the Rehab.
Today, Kristine is a YY champion teacher and assists the leading YY teacher of Asia, Victor Chng, at his YY teacher training sessions in Singapore and Denmark. She holds YY retreats in Portugal in May and September and in 2016 she will be teaching YY in an Australian YTT in Cambodia.
Practicing and living Yin Yoga has given Kristine the ability to be herself and to live life with a lightness without the burdens of old feelings and sentiments. Kristine’s life with Yoga completes and complements her life, gives her an ability to live fully with all the ups and downs that life has to offer.
“Yin Yoga strengthens the ability to look at the beauty of life even on a rainy day. So let’s look for rainbows.” – Kristine
Professional Football Player
Danish-Filipino Jerry Lucena is a professional football player for the Danish Superliga team Esbjerg fb. He also plays for the Philippine national football team, the Azkals. His international footballing career and busy schedule demand the best of him at all times. When Jerry Lucena heard about Roots Food, he was overjoyed to be able to support his father’s native country.
“I use Moringa on my pasta in the meat sauce, also I like to sprinkle it over my cereal in the morning.” – says Jerry. It’s super easy to make, simply by adding Moringa flakes to the pasta sauce. This enables you to modify your favourite recipe by taking more nutritional value from it, just by sprinkling some Moringa over the dish. Whether it is pasta, or cereal, dessert or tea, Moringa fits well with many different recipes.
Founder of Movement Works
Aleksi spends most of his time in motion; exploring and teaching movement in a variety of disciplines such as martial arts, dancing, extreme sports, yoga and hiking. He co-founded the movement education program – Movement Works – where he leads professional classes for participants to develop a versatile, strong & independent body & mind. Aleksi is a trained therapist in Traditional Chinese Medicine whose clinic has attracted clients on a daily basis since 2008.
Berber Moringa Tajine For 6 persons
Carina is a visual artist originally from Minneapolis, Minnesota. She first fell in love with Copenhagen eight years ago as a student and has always been trying to move back. She’s been living in Copenhagen now just short of two years. She is also an avid home cook and love long-distance running. She’s always trying to find foods that can fit seamlessly into both of those categories.
“I didn’t think very much of Moringa because I only knew of it in one way, so when I learned about all the nutritional benefits and tasty applications, I was excited to experiment in the kitchen. It’s so easy to add a spoonful to a smoothie with fruits and ginger, hummus, or even to flavor cakes and ice cream, but one of my favorite things to do is steep it as a tea for my daily merienda break.”
Carina’s Moringa Recipe
“For a quick tea fix, put in a teaspoon of the moringa flakes in a tea strainer, pour hot water on top and steep for 2-3 minutes. The taste is subtle, smooth and earthy, with no bitterness at all. And for a more special treat, I like to add a spoonful of the moringa powder to hot water, add some almond or coconut milk or cream with a little coconut sugar, and pour, or pull, the mixture between two large glasses for few passes. The ‘pulling’ of the tea makes a foamy, frothy texture. If you want to make ice tea, pour it over ice after steeping or pulling!” Here is the short video showing the “pulling” technique.Carina Eugenio
We are super happy to introduce our new blog Eat Happy – Be Happy! It is all about getting the joy out of healthy eating. Starting March 7th, each week, I will be presenting our Moringa Champions – a group of foodies, athletes, yoga teachers, dancers, bloggers, artists, entrepreneurs and many others who are enthusiastic about Moringa and support healthy living. I will tell their story and share their favourite Moringa recipes. Moringa Champions are an inspiration to us on how to eat happy and how to be happy. My name is Marta and I am a Copenhagen Business School master’s student, quarter-time creative, part-time food, sports, yoga, design and travelling aficionado. I’ve been a swimmer, lifeguard, taekwondo practitioner and tennis player. Additionally, my interest in Asia has grown significantly after I have lived in Hong Kong and travelled across China, South-East Asia and Indonesia. I also love to start my day with a smoothie – here, one with Moringa!
Dietician and personal trainer
Simon’s own weight-loss and fitness journey is truly inspiring. When his weight peaked at 120kg, it was his own determination to achieve a healthy lifestyle and a level of fitness that enabled him to loose and astonishing 26 kilos in one year. A certified dietician, Simon Skou now guides his clients according to their own individual goals and wishes. Simon spent months working at an orphanage in the Philippines and admires the resilience of its people.Simon Skou on Facebook
Capoeira and Contemporary Dancer
Stella has always been in love with body movement, and has practiced capoeira and contemporary dance for many years. Her love for healthy and happy eating inspired her to complete her training as a dietician. Stella is super motivated by Moringa’s goodness and the numerous benefits to the farmers and the consumer.
Clothing Designer and Foodie
Dukdar is a clothing designer based in Denmark and she is passionate about food. The busy mother of 4 loves innovative thinking in heath and lifestyle. Because of her hectic life style as a working mom, Dukdar is always looking for ways to incorporate goodness into her daily habits and continue following her passions.