This is John Kohler with OkRaw.com, today
I’m going to have an exciting episode and I’m going to talk about a new product that
is coming out really soon. It’s called moringa and moringa is basically a tropical tree that
grows and you can just harvest the leaves and eat them. Yes! You can eat them raw, they
don’t taste so good, it’s not like eating lettuce it’s kind of bitter so I would consider
it more of a medicinal herb. Moringa has been used since 2000 BC as actually a medicinal
herb and not necessarily as a food where they make full and complete meals out of it.
But, that being said, moringa is very nutritious, so per tablespoon moringa contains 20-30%
protein, 9 times more protein than yogurt, if you still eat yogurt; 10 times the vitamin
A of carrots, 17 times the calcium of milk, 15 times the potassium of bananas, 25 times
the potassium of spinach and 4 times the chlorophyll of wheatgrass and we all know how good wheatgrass
is for us. That being said, it also has about half the vitamin C of orange so that’s a
lot of vitamin C compared to other things. So another thing about moringa is that it’s
up to 40% protein by dry weight, containing all the essential amino acids and it’s packed
with antioxidants, vitamins, minerals and much more. One of those things that it has
that I actually really like is plant cytokines which are basically like plant hormones, which
are basically “anti-aging” for the plant and may also be anti-aging for us, so moringa
is a very good food. I encourage people to grow it in their garden, they can grow it
fresh and eat it. Let’s see… it doesn’t like places that frost although it might die
back to the roots and you could mulch it heavily if you do live in a place that frosts, it
grows very well in the tropics and places where it stays very warm.
Well, anyways, on today’s episode what we’re going to show you is we’re going to talk
to you about the processing of how standard moringa is processed in trade and then also
how I’m going to process it and how I think trade should be processing their moringa using
more natural methods. So I was lucky enough to visit my friend Bruce
the other day and harvest a moringa tree so let’s go to that clip and we’ll show you
me chopping down a moringa tree and harvesting some moringa leaves.
(JOHN) So here we go… there we go! (VIEWER) YAY!! Woooo!!!
(JOHN) Here’s the whole tree in my hand. It’s falling ahhh!!
So what I’m doing now is I’m trimming all the extra branches off the moringa tree
and we’re going to take these branches and basically dehydrate the leaves at a low temperature.
[Scene change] It was so fun chopping down that moringa tree, got to chop it down, I
was eating fresh leaves out of the plant and yes, it was a bit bitter so once again I would
use it as a medicinal herb. So I have several classes of foods in my opinion: I have things
that are food that I can eat an abundance of and I love so much and that I could eat
every day, day in and day out, and some things maybe when they taste bitter or they may not
taste so good I treat those more as a medicinal, so I would eat those in small or more limited
quantities. So moringa would be really good to add to like a smoothie or maybe add to
a salad dressing, if you do cook things you could add it to baked goods, you could make
a tea out of it, it would probably make a good tea. If you don’t heat up water or
cook your water you could make iced teas with the moringa as well.
So in the marketplace now pretty soon you’ll be able to go down to any health food store
or any raw food shop online and you’ll be able to buy powdered moringa in a package
much like this. I actually got this at a recent trade show for the health food industry and
this is a new food product that is coming out and soon you’ll be able to buy it but,
once again freshest is bestest and grow your own if you can, get some seeds, they start
really easy from cuttings actually. So… but freshest is bestest.
So, if you do buy the packaged product please be aware that most moringa is probably not
raw when you’re buying it, most moringa has been treated and I’ve talked to a manufacturer
that processes moringa and how they do this is: they harvest the moringa leaves, then
what they do is they blanch them because they want to kill the bacteria and the mold and
the yeast and everything because if they’re not blanched they MAY have mold and bacteria
especially when they’re doing it in a third world country where maybe they don’t have
the best sanitation and this and that; so, they want to sterilize them and they do this
by blanching, for a short period of time, but nonetheless it’s blanching and it gets
hotter than what a raw foodist would like. Then the next process after it’s blanched
then it’s dried, and it shade dries, so that’s good. and in the shade it’s dried,
it’s better than sundried because sundried could actually fry things, it could actually
get too hot so shade dried is much better and usually it’s dried for maybe 2 to 4
days depending on the climate, the temperature and all that kind of good stuff and then what
they do is they basically grind it down using machinery or the old fashioned mortar and
pestle way and then they’ll basically bag it up and put it in a bag for you.
So that’s the conventional way and what I would recommend for people that are processing
moringa in a big, large, industrial volume is instead of doing the blanching let’s
invest in a UV light system where basically UV light will kill all the pathogens and bacteria
and things like that but then it won’t be adding any heat to the process and that would
be the excellent, and best way in my opinion, to still meet that requirement of getting
rid of all the yeast, bacteria and fungi and stuff and preserving the product without heating
it up. So the way I’m going to process it is: I
took the whole leaves, stripped off the leaves from the branches and then put them in the
dehydrator at low temperature, so let’s go ahead and check that out.
[Scene change] So the leaves that are kind of light green I don’t generally like to
use those, maybe they’re not so good so I’ll come up to these branches up here with
the leaves that are much more dark green. Let’s get down to some of these much dark
green and we’ll compare that to the yellow leaves there, you can definitely see the difference
between the, hopefully, the yellow leaves here and the dark green leaves there. So I’ll
go ahead and easily snap this off, you just pull down and it’ll come off and now what
we do is we take it over to the processing center here and what I’ve been painstakingly
doing is stripping off the leaves. So to do that, let’s see if I can do this with two
hands, come with one hand and just pull it all the way down, it’ll basically strip
it and I’ll just have the leaves and I don’t want to try to get a lot of stems when I’m
dehydrating because I’ll probably just turn this into powder so I don’t want any thick
stems and once again just take this and take all the leaves off.
So as you can see I have all these leaves here and we’re just putting them on a dehydrator
sheet, so we take it over here to the dehydrator and I already have one, two, three, four,
five trays of moringa leaves that I’ll be dehydrating at low temperature. So I like
this dehydrator here, this is the Excalibur brand dehydrator, and there’s a thermostat
on here so you can adjust the temperature, so I like to have a temperature at approximately
118° that way it preserves the vital enzymes and more nutrients in the food, and so that’s
pretty quiet there we’re just going to run it overnight.
[Scene change] So I left the leaves in the dehydrator for about 24 hours at 118° o they’re
fully dehydrated and now let’s go check the dehydrator and harvest the leaves.
[Scene change] The dehydrator has been running approximately 24 hours and that was a sufficient
time to dry all the moringa that we put into the dehydrator. The dehydrator has been set
for 118° to basically keep the enzymes active. So what I’m going to do now is we’re going
to turn off the dehydrator, real simple, real easy, we’re going to remove the cover of
the dehydrator and you can see all our dried moringa leaves, so let’s go ahead and pull
out a tray of moringa leaves and here are the dried moringa leaves. Note the color on
this moringa leaves, they’re nice and bright green, sometimes the moringa powders you get
are a lot darker color so I kind of wander how they’re processing it to get it to that
dark color when truly raw moringa leaves are nice and vibrant, kind of like light green
color. So how to harvest this on this tray if we
start shoving it around he leaves will flake and break up and we’ll make a mess everywhere
so what I like to do is use a standard paper bag here and we’re simply going to take
this paper bag and when you put this dehydrator tray diagonally in the paper bag it pretty
much fits all the way in no problem. Then what you do is shake it out of the tray, all
the leave material will go into the bag without dropping all over the floor and there you
have all the dried moringa leaves. So I’m going to continue this process and harvest
all the moringa leaves out of the dehydrator and I’m going to have a bag of moringa leaves
that I will then, very important, to put into air tight containers so I would prefer mason
jars, which are glass, and then seal the lid tight and if you really want to get extreme
and preserve it you could then use a FoodSaver to suck all the air out of that mason jar.
Dried moringa will store up to one year before it should be used.
So I just got done emptying the dehydrator out and I have a whole bag of moringa leaves,
several pounds probably, and this stuff is really expensive here to buy so I’m glad…
wow it actually smells really good. So what I’m going to do now is I’m going to take
some of the leaves and I’m going to turn them into a powder and I’m going to show
you guys how to make a powder really easily using the Blendtech HP3A blender, so what
we’re going to do is we’re going to take our leaves here, take our carafe, this is
very important whether you’re using a Blendtech or a Vitamix you need to use a high power
blender, most low power blenders won’t actually work that well to make a nice fine powder.
The main thing to remember when you’re doing leaf powders out of anything… you can make
it out of kale leaves, you just dehydrate kale, put it in here and it’ll make a leaf
powder; dried wheatgrass will make a wheatgrass powder real simple… the main thing is you
want to make sure the carafe is completely dry so if you’ve had your morning smoothie
and it’s still a little bit wet you want to take some napkins or a towel and dry it
out completely, very important otherwise the powder would be wet and it’s just not going
to work and your powder might go bad because when there is moisture that’s when things
can go bad. So I’ve made sure this is completely dry,
what we’re going to do next is simply fill up this carafe with some leaves. You’re
going to take some leaves there and carefully just put them into the carafe, real simple
and real easy and you can kind of help it a little bit squeezing them down, compressing
them a little bit, and I mean, this stuff compresses down a lot, there’s a lot of
extra air space in these leaves. So when you’ve got a number of leaves in there we’re going
to basically put the top on, always make sure the top is sealed really tight and put it
on the blender. Now, let’s blend! Crank it up to high, all you need is a few seconds
on high and then we’re going to open up the carafe and take a look at that, instant
moringa leaf powder and I don’t know if you can see that on the video but that leaf
powder is almost a fluorescent green, not quite… it’s a nice vibrant green color,
unlike some of the powders on the market that are a lot darker.
[Scene change] So now that I have all these dried moringa leaves what am I going to do
with them? Or what can you do with them? Well the easiest thing is to make teas out of it,
either an iced tea, a cold tea or a warm tea. You could add it to soups and salads, add
it to smoothies and shakes you could also add moringa to baked good or dehydrated goods
and add it to snacks. So there’s many ways you could use moringa and once again I encourage
you to use it as a medicinal and not necessarily as a food where you eat large quantities but
a little bit every other day or every couple of days.
So I hope you’ve learned more about moringa today so once again to sum it up: moringa
will be probably coming out soon to your local health food store and raw food shop online
may have probably been blanched in the processing of the moringa, unless you’re doing it yourself
you never know if anything is raw. So please check my other videos on YouTube to watch
the video ‘Just because it’s raw, doesn’t mean it’s healthy’ and remember freshest
is bestest. So once again this is John Kohler with OkRaw.com
and keep eating your fresh fruits and vegetables, they’re the best for you.