Aduna Moringa Launch

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Last week I was lucky enough to be invited to join the Aduna team for the launch of their new product, Moringa. The event was really inspiring and I learnt a lot about the superfood and its benefits. The superfood comes from the leaves of a tree that grows in rural Africa, and the more well known this miracle product becomes, the more it will help communities to develop! We refreshed with superfood cocktails featuring moringa, and feasted on delicious canapés by Naturally Sassy, all using Aduna moringa and baobab powders.

After discovering the benefits of moringa, I was inspired to make some of my own recipes, which I have featured below. Moringa has amazing skin benefits and so I took a morning at the weekend to relax and make a green face mask. My skin felt so refreshed and soft. Whilst my face mask got to work, I drank a refreshing green ‘skin’ smoothie!

break Moringa Face Mask





1 inch of cucumber, peeled and processed
1 tablespoon coconut oil
1 teaspoon moringa powder
A squeeze of lemon juice
1 teaspoon raw honey

Mix ingredients together until well combined and apply to the face for half an hour. Wash off with warm water.


Skin Smoothie



Half a cucumber, peeled

2 frozen bananas

200ml coconut water

A handful of spinach

1 teaspoon maca powder

1 teaspoon moringa powder


Cashew-Garlic Stuffed Mushrooms with Moringa


Garlic-Cashew Stuffed Mushrooms with Moringa
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, grain free
Serves: 2
  • 2 large flat mushrooms
  • 50g cashews, soaked for 2 hours or overnight
  • 2 tablespoons filtered water
  • 2 cloves garlic
  • 1 teaspoon olive oil
  • 1 tablespoon nutritional yeast
  • A handful of fresh parsley
  • The juice of half a lemon
  • 1 teaspoon moringa powder
  • Salt and pepper
  • Asparagus and cherry tomatoes to serve
  1. Preheat the oven to 180 degrees celsius
  2. Remove the stalks Pre-roast the mushrooms for about 10 minutes until soft
  3. Place the cashews in a processor with the lemon juice, water, moringa, salt and pepper and nutritional yeast and process until smooth
  4. Heat the olive oil in a pan and finely chop the garlic
  5. Sautee the garlic really lightly for one minute and then add to the processor
  6. Blitz for 10 seconds
  7. Place the cashew mixture inside the mushrooms and place back in the oven for 5 minutes to heat through
  8. Meanwhile, lightly steam the asparagus
  9. Serve topped with asparagus and scattered chopped tomatoes

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