Moringa, if taken in medicinal quantities, is strong enough to pull toxins from the bone marrow (one of the deepest tissues per Ayurvedic A&P and associated with the immune system) which is where some toxins like to settle and wreak havoc; especially heavy metals from our environment and vaccinations (mercury in flu shots and aluminum in most others). Toxins that fail to be eliminated and enter the body’s circulatory system tend to target fat tissue, joints, and bone marrow. When toxins are freed from wherever they’ve settled in the body they need to be ushered out of the body safely as to avoid them settling elsewhere and causing trouble there. What I’m describing is a natural approach to chelation which is a complicated process that needs to be guided by an experienced practitioner.
All that said, feel free to use small amounts of Moringa, which can be a great source of nutrition if its appropriate for you. Children can have smaller amounts. My little ones LOVE my Energy Bites made with Moringa. I’d put more Moringa in them for me but I use less with them in mind. There’s just enough to give me and them a delicious nutritional boost in between or with meals. See below for the recipe… feel free to substitute Kale powder if you have that on hand.
Energy Bites (makes about 10-12 bites)
- 8 Medjool dates (these are super moist and preferred over Deglet dates, but if that’s what you have … )
- 4-6 dried apricots, chopped finely (sulfur free)
- 1/4 cup nut butter of your choice
- 2 pieces crystallized ginger, chopped finely (or 1/2 teaspoon dried ginger powder)
- 1/4 cup quinoa flakes or other whole grain flakes of your choice
- 2 Tbsps sesame seeds, toasted if possible
- 2 Tbsps sunflower seeds, toasted if possible
- 1-2 Tbsp Moringa powder (or kale powder)
- 2 Tbsp finely shredded dried coconut, unsweetened (plus more for optional coating)
- 2 Tbsps dried fruit like raisins or cranberries
- 1 Tbsp ghee or oil of your choice like olive or coconut (if the mixture looks dry)
- 1-2 Tbsps natural sweetener like maple syrup or honey
- 1/2 teaspoon each: cinnamon, cardamom, ground fennel (or whole fennel seeds)
- Dashes rock salt (to taste)
Toast the coconut first until very lightly browned, and put a little aside for the coating. Add sesame seeds, sunflower seeds, and spices to the pan and toast over low heat until aromatic. When cool, combine with other ingredients. This first step is optional but worth it as the flavor is amazing – and makes it all easier to digest.
I think a mortar and pestle work best to incorporate all ingredients into a thick paste. You can also try a potato masher in a shallow dish. I get my 5 year old involved. It’s fun for him to help me measure the many ingredients and mash it all up. By the way, don’t be afraid to be creative and use what you’ve got on hand in terms of grains, dried fruit, etc. The Medjool dates, nut butter, dried fruit, and grain flakes are key.
Try the mixture to adjust the texture and taste. Add more oil it seems too dry, keeping it from not sticking together. Roll into small balls and then roll those in the extra coconut (optional). Store in a glass jar and enjoy 2 per serving. 1 for kids. They’re filling!
I hope you like these. They are husband and kid approved!