Ingredients: 100% Moringa Leaf Powder
Biodegradable and compostable packaging
Directions for use:
Food: Add to any food your are eating just before serving. It is a Superfood, nutrient dense and easy to assimilate.
Tea: Stir one quarter teaspoon into an 8 oz cup of hot water. Water should be very hot but not boiling to preserve the vitamins. Stir occasionally as the powder may settle. Drink the powder! The nutrition is in the powder. Chill for ice tea.
Raw: Mix a small amount of cold water with a quarter teaspoon of Moringa Leaf Powder to make a paste. Continue adding more water and stir until you have added 8 ounces.
Because we have been growing Moringa and making Moringa products longer than anyone else in the industry, we have the experience to make the very best Moringa Leaf Powder. All those years of trial and error has paid off. Over the years, many new Moringa producers have sent me their Moringa Leaf Powder in the hopes that I would buy from them. If the sample passed my initial tests of color, and smell, I would send it to my laboratory for testing. The tests include: Standard Plate count, Coliforms, E-Col i, Salmonella, Fungus and Mold. Almost all did not pass.
I have seen many kinds of tricks and unethical business practices.
I was a certified Organic Inspector before the USDA lowered the Organic Standard. My work has always been to build the soil. Organic practices are not enough. The life of the soil gives us the micro nutrients needed to produce the highest quality soil and thus the highest quality food, real food. I have said so many times, “If it’s not in the soil, it’s not in the food”. That’s why I have always focused on soil quality and soil life. We use the highest quality soil produced by a very dedicated worm farmer. I specify the percentage of worm castings to be added. I order this soil mix every year. To see his products, go to (redwormproducts.com). I have been to the farm and have seen first hand the total production. We then add perlite to this mix to get the right amount of soil drainage (Aztec Perlite). Moringa needs well draining soil.
The Moringa plant needs specific conditions for optimal uptake of soil nutrients. We also produce our own hot compost following the world renowned soil scientist, Dr. Elaine Ingham. Under her guidance, we have found the best way to produce the highest quality of soil, thereby ensuring the highest level of nutrient uptake Moringa is capable of. In our own lab, we look at the micro organism population of our own compost and compost tea. We can make any adjustments we need to before adding our soil amendments. We look to see how Moringa grows in nature and match the soil population ratio. To learn more about this process, visit www.soilfoodweb.com.
For example, strawberries are often grown in full sun, but in nature they grow on the forest floor. The extreme change in the amount of sun exposure changes everything. The fungi to bacteria ratio is far out of balance thus creating strawberries that are much different than nature intended.
Strawberries are grown with a high bacteria to low fungi ratio. This is opposite to how they grow in nature so the nutrient uptake from that soil composition does not ensure that strawberries have the nutrients they could.
The next most important process for producing the best Moringa Leaf Powder, is in the harvest and drying. We only harvest on very dry days so the moisture level of the air and the leaf is very low. By processing small batches at a time, and following specific methods for dealing with any potential pathogens or mold, our end product is pristine. The most important part of the drying process, is the length of time it takes to dry. We dry the Moringa Leaf in the same day its harvested. It should take only 6 -8 hours to dry. Any longer and mold will start to form and chlorophyll diminishes. We use heat sometimes if the room does not have its own level of heat from the outside temperature. The temperature never exceeds 120 degrees. In this way our Moringa Powder is still a raw food. Even though we have implemented all of these procedures that ensure the highest quality Moringa Leaf Powder, we still send our own Moringa to a lab for testing. Without all of these precautions and processes, our Moringa would not have the high level of benefits that it does.
October of 2014, I was skyping with a Moringa friend. His company was about to begin to produce a Moringa product. His company uses only ingredients from Africa, so he traveled the whole continent in search of Moringa. He also did a wide search of Moringa suppliers on the internet. In all, he had 15 dried leaf samples tested. Not one was found to be fit for human consumption. It was then that I realized I needed to teach others how to grow the best quality Moringa. We began that year to teach the Moringa Grower’s and Educators Certification Course. It was quite a challenge to take my 15 years of experience and condense it into 5 days of intensive training. In those 5 days, participants learn our methods. To find out about our course see the Moringa Education tab. Some participants have an existing Moringa project which we can work on and give solutions to the many challenges they encounter. We also have been able to link participants together, not only within each course, but across all courses. That has been one of the most rewarding parts of this work.
During the course we provide a fresh Moringa Leaf drink throughout the day. It is very refreshing and energizing. A Moringa lunch is also served each day. I am lucky to have two sons who are chefs. My younger son lives close by so he has taken on the responsibility of creating scrumptious meals for us. Because we have the fresh leaf available, much of what is served is with fresh Moringa leaf, and fresh Moringa flowers. We still talk about the Watermelon, tomato gazpacho with beautiful Moringa flowers floating on top. Since we also want people to be able to make some of our recipes at home, he also uses our Moringa Herb Blends that my older son created and Moringa Leaf Powder in the dessert. Moringa Truffles are incredible! You can see photos of these and more on our gallery.
This is an important part of our Moringa training. Our students know what Moringa should look like, taste like, smell like. They also start to feel the impact Moringa can have on their health and well being, energy level and stamina.
It is the consumer who will push the industry standards. But the consumer is not experienced with the taste and look of Moringa. Until the consumer knows what the quality of Moringa should be, the low quality will continue. Our certified growers do not send me Moringa Powder. They send me the Moringa whole leaf. This is our quality control. You can see everything in the end product before it is ground down. That is how we know there is nothing added to the Moringa Powder.