GET CREATIVE

 

Moringa from Breakfast to Fine Dining

Our recipes are beautifully created by our “Rockin’ Chef”, Boris Mijic. Boris has roots in the Balkans and grew up in Copenhagen, and is not just a brilliant chef but also a talented musician that has often taken the stage in the Danish rock music scene. He has spent most his life making people happy with his superb cooking and great music. And now he is making us very happy! At Roots Food we simply can’t get enough of Boris’ delicious Moringa dishes.

Thank you Boris, YOU ROCK!

Morning Mid-day Evening

You need:

  • kiwis
  • 1 whole banana
  • 0.5l apple juice
  • 50g fresh or frozen berries
  • Fresh mint
  • 25g icing sugar
  • 2 tbsp. Roots Food Moringa Powder or Flakes

Moringa Smoothie

This is really easy to make. Just peel the kiwi and banana and blend together with the apple juice. Stir in the Roots Food Moringa Powder or Flakes and the icing sugar. Top the smoothie with fresh or frozen berries and a few mint leaves.

You need:

Dry Part: 

  • 5 dl wheat flour
  • ½ tsp salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 4 tbsp. Roots Food Moringa Flakes or Powder
  • 50g berries (fresh or frozen).

Moist Part: 

  • 2½ dl yoghurt
  • 1 ¼ dl oil or melted butter
  • 2 ½ dl sugar
  • 1 egg

Moringa & Berry Muffins

Mix together the dry part. Then mix together the moist part. Add the berries to the dry part and then mix the dry and moist part together. You can do this manually stirring quickly. It’s fine if there are a few clumps here and there, they will disappear during baking. Butter or oil the muffin baking tray and fill halfway.
Bake at 175°C (fan oven) for about 35-40 mins.

You need:

  • 3dl. drained yoghurt
  • 2tbsp. Roots Food Moringa Powder or Flakes
  • A handful of blueberries
  • Freeze dried raspberries (you can replace with your choice of dried fruits)
  • Chopped pistachio nuts (you can choose to roast them)
  • Honey or syrup

Moringa Yoghurt

Pour the yoghurt into a bowl, sprinkle Roots Food Moringa Powder over it and add the additional ingredients. Top it off with some honey or syrup. It’s that easy!

You need:

  • 500g fresh pasta
  • 100 g cherry tomatoes
  • 100g black olives (for example Watertown, NY Olives)

Pesto: 

  • 1 bunch basil
  • 6 tbsp. Roots Food Moringa Flakes or Powder (or use both)
  • 1-2 cloves of garlic
  • 100g freshly grated parmesan
  • 50g pine nuts
  • Salt to taste
  • 5 dl olive oil

Pasta with Moringa Pesto

The Pasta: The fresh pasta is boiled for 3-5 min. and reversed with pesto, fresh cherry tomatoes and olives.

The Pesto: Toast the pine nuts lightly in a pan until they get a little colour. Cool pine nuts a little and put them in a blender with the parmesan, olive oil, salt and garlic. Blend for approximately 3-5 seconds until roughly chopped. Add basil and Roots Food Moringa Flakes and/or Powder and blend for about 10 seconds more until it gets a “pesto” consistency. It’s essential that you blend in stages to keep the vibrant green colour.

You need:

  • 1l water
  • 250g durum flour
  • 800g flour
  • 25g yeast
  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 50g salt
  • 4 tbsp. Roots Food Moringa Powder or Flakes (or use both)

Moringa Bread

Stir yeast into water until completely dissolved. Then add durum flour and stir again until the flour is dissolved.

Add Moringa, seeds, wheat flour and salt and knead the dough until it becomes smooth and soft. If you feel that the dough is too wet, then add a little more flour.

Knead the dough for about 10 min or more.

Let the bread rise for 2-3 hours.

Then you cut the dough into pieces to make buns or bread.

You can shape the bread as you like. When the bread is ready, let it rise again for approximately 30 minutes before putting it in the oven.

Bake the bread at 185°C (fan oven) for about 45-55 min.

You need:

  • 1 whole Chicken
  • 2 tblsp. Roots Food Moringa Flakes
  • Thyme
  • Salt
  • Lemon slices
  • Olive Oil

Roast Chicken with Moringa Sprinkles

Season the chicken with thyme, salt, pepper, lemon slices and good olive oil. Rub the fresh thyme and two tablespoons Roots Food Moringa Flakes into the chicken.

Roast the chicken in the oven for one hour and 15 minutes at 165°C (fan oven).

Serve the chicken with Chef Boris’ Pasta with Moringa Pesto.

You need:

  • 1 dl pasteurized egg yolks
  • 1 small dill
  • 2-3 tbsp. Roots Food Moringa Powder
  • A pinch of salt
  • 2 tbsp. white wine vinegar
  • 8dl-1l neutral olie (plant, sunflower or grape seed)

Moringa Mayonnaise

Beat the eggs in a blender with the chopped dill, salt a little white wine vinegar and Roots Food Moringa Powder until you get a thicker consistency. Pour in the oil little by little. Put the blender on medium speed to avoid that the mayonnaise separates. Taste and add more salt or vinegar to taste.

If the mayonnaise does separate you can save it by adding a new portion of egg yolk, a little vinegar and salt which have been mixed together with an egg beater in a separate bowl. When it has the right thick consistency add it to the original portion and mixing it in using the egg beater until both portions are combined.

You need:

  • Roots Food Moringa Flakes

Moringa Tea

Put 2 teaspoons of Roots Food Moringa Flakes into a tea strainer or bag and it into a cup. Add boiling water and leave for 2 to 5 minutes.

You need:

  • 1l water
  • 250g durum flour
  • 800g flour
  • 25g yeast
  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 50g salt
  • 4 tbsp. Roots Food Moringa Powder or Flakes (or use both)

Moringa Bread Rolls

Stir yeast into water until completely dissolved. Then add durum flour and stir again until the flour is dissolved.

Add Moringa, seeds (leave a few pumpkin seeds to sprinkle on top), wheat flour and salt and knead the dough until it becomes smooth and soft. If you feel that the dough is too wet, then add a little more flour.

Knead the dough for about 10 min or more.

Let the bread rise for 2-3 hours.

Then you cut the dough into pieces to make buns or bread.

Sprinkle pumpkin seeds on top

You can shape the bread rolls as you like. When they’re ready, let them rise again for approximately 30 minutes before baking.

Bake the bread rolls at 185°C (fan oven) for about 15-20 minutes.

You need:

Ingredients for Cod:

  • 500g cod fillets
  • Roots Food Moringa Powder

Cod Brine:

  • 125g salt
  • 500g water
  • 50g sugar
  • Bay leaves
  • Black pepper
  • Dill
  • Green anise
  • Coriander

Ingredients for Purée:

  • 1kg Jerusalem artichokes
  • 0.5l milk
  • 0.5 l dl cooking cream – to be reduced to half

Garnishing:

  • Roots Food Moringa Flakes
  • Salt
  • Vinegar
  • Black peppercorns
  • Yellow & purple carrots
  • 1 red onion
  • 100g beech mushrooms
  • 1 purple beetroot
  • 1 yellow beetroot
  • 25g glasswort

Gourmet Cod with Moringa Powder

Boil all ingredients for the brine. Next, place the brine in the fridge and wait until it has cooled completely. Add any spices you wish to add. Place the fresh cod in the cooled brine and leave for 20 mins. Freeze the cod for at least 72 hours as it should be eaten raw (the cod is in actual fact cooked in the brine but according to Danish law and recommendations fish that is eaten raw must be frozen for at least 72 hours). Remove the cod from the freezer the day you will eat the dish.

The Purée: Peel the artichokes and boil them. They should be covered by half water and half milk. When the Jerusalem artichokes are fully cooked, they are drained of moisture and blended in a blender with the cream, which should be slightly reduced in advance. You can use a handheld blender if you do not have a large blender.

The Garnishing: Blanche the carrots until slightly tender. Peel the beets and cut into thin slices (like vegetable crisps). Cut the red onion into thin wedges or slices. Pickle the red onion and beech mushrooms – separately! Bring equal parts of vinegar and sugar to a boil with the peppercorns and bay leaves, then cool slightly and pour over the chopped red onion and beech mushrooms.

Plate your gourmet dish!

Heat the the Jerusalem artichoke purée slowly, fry the carrots lightly in a little butter and add some Roots Food Moringa Flakes. You can now begin to plate you gourmet Moringa dish! Be as creative as you dare to be!