Moringa Recipe Book Ed. 3 2019 by Yguá Moringa

Buenaventura Suárez, a Jesuit priest, was the first astronomer to be born in the region. In 1706 he arrived at the Jesuit Mission of San Cosme and San Damián, Paraguay, where 2,500 indigenous Guarani and 2 priests were living. Author of “Lunario de un siglo” (“Lunario of a century”) between 1703-1739, the Jesuit and his Guarani team built an observatory in the middle of the jungle with telescopic lenses made out of highly polished rock crystal, obtaining precise calculations of the sun and the moon that were shared with his colleagues in Russia, China and Sweden. He also perfected the art of making bells and founded the first chocolate factory in Paraná, the first map situating the 30 Jesuit missions, a sun clock still in use, a calendar and a herbarium of spices of the region. Today his statue is to be found at the Buenaventura Suárez Interpretation Centre of Astronomy. SCULPTOR. Esteban Villalba

MORINGA RECIPE BOOK III EDITION 2019

Waterfalls on the Monday River. President Franco District. Paraguay Moss and lichen grow alimented by the nutrient enriched waters Area in the Atlantic Wood of the Alto Paraná In the Guarani language, Monday means “water that steals”

Museum “Monument to Scientist Moisés Bertoni”. Alto Paraná, Paraguay House - museum, cemetery and 199 ha of forest Amphitheatre

Mba’echapa How are you? We can imagine ourselves sitting in this amphitheatre listening attentively to the sage Bertoni, narrating some of his experiences with the Mbyá – Guarani. After forty years of sharing their lives, Dr. Moisés Bertoni (1857-1929), a Swiss naturalist, was deemed worthy to receive their knowledge of flora and fauna: teachings that surprise us each day with their validity. The Guarani civilization shows how to look around us, to observe the purity of natural forms; to note the variety of genera, species, their messages, colours; the soul of each leaf; of each stone… surrounded by diverse beings and integrating humankind into a unique, harmonious composition.

Hola, ¿qué tal estás? Nos imaginamos sentados en este anfiteatro escuchando con atención al sabio Bertoni, contando alguna de sus vivencias con los Mbyá - Guaraníes. Tras cuarenta años de compartir con ellos, el Dr. Moisés Bertoni (1857-1929), naturista suizo, se hizo merecedor de recibir sus conocimientos sobre la flora y fauna, enseñanzas que cada día nos asombran por su vigencia. La civilización Guaraní muestra cómo mirar el entorno, a observar la pureza de las formas naturales. Las variedades, los géneros, especies, sus mensajes, los coloridos, el alma de cada hoja, de cada piedra… rodeada de seres diversos e integrando al ser humano en una composición armoniosa y única.

This uniqueness is present in the 2019 Recipe Book. The recipes, all using Moringa as an ingredient, are full of creativity. This is why each of the chosen recipes is a highly original interpretation of Moringa´s presence in our daily diet.

La singularidad está presente en el Recetario 2019. Las recetas recibidas están llenas de creatividad aplicando el ingrediente Moringa. De modo que cada receta seleccionada es una interpretación llena de originalidad sobre la presencia de la Moringa en el día a día.

We wish to thank all the participans in this addition for their valuable contribution.

Os damos las gracias a todos los participantes de esta edición por vuestra aportación de valor.

From the Colony of Piraretã, Piribebuy, Paraguay, we hope you enjoy the result.

Desde la Colonia de Piraretã, Piribebuy, Paraguay, esperamos lo disfrutéis.

Family Yguá

Familia Yguá

A legacy of the Guarani During this time the Guarani were developing an in-depth knowledge of their environment, which was transmitted orally throughout the generations. Trying to fit them into the framework of a people, a race, a nation is a limited vision of a world – the Guarani domain – full of an extensive, varied diversity. To cover the body´s need for minerals, the Guarani learnt how to extract natural salts from plants. For this purpose they were able to find different types of spices in each region. In the Alto Río Negro or Paraná they extracted a tiny aquatic plant called Kururí, measuring 2 to 3 cm, that like moss covers the stones at the bottom of the river where the current flows strongly. They knew it as “Kaararú-yukih”, the herbs that give salt.

By means of the multidisciplinary studies on the Guarani, written by Dr. Moisés Bertoni, we approach a “forgotten” civilization, moved by the present significance of their legacy. In the book “Ethnology, Origin Extension and Culture of the Guarani civilization”, Bertoni writes a possible cause of this historical ignorance to be the lack of monument building and visual arts as those created by other peoples.

Maize, a plant rich in alkaline salts (potassium), was one of their favorites. They chose the ear of the plant in order to take in less mixture of other substances. Cooking salt or ordinary salt is different from natural salts, the only thing they have in common is their taste. The Guarani Indians did not use salt. It was non-existent in ancient times. Most of the present population who have remained outside European influence continue to have a saltless diet.

Kuriy Trail (Pino Paraná). Dr. Moisés Bertoni’s House Museum

The Guarani Domain The Guarani became excellent observers of their habitat during the centuries of their pilgrimage seeking the Yvy Mara ey (The Land without evil), developing skills of abstraction and synthesis of everything that surrounded them. In his work “The Guarani Civilization - Part III: Knowledge”, Dr. Bertoni gives a detailed account on how the Guarani arrived at the concept of genus before botanical science did. They observed the plants in the different terrains they passed through and saw which might have the same medicinal properties. “They had a fixed idea in their mind that guided them – that all plants should have healing properties.” They gathered over 1.100 Guarani botanical genera and discovered over forty Guarani botanical families. This was a greater contribution to the knowledge of medicinal plants than that of any other civilization. In the words of the historian P.J. Bartomeu Meliá, “Bertoni worked laboriously to shed a light on the Guarani civilization putting the Guarani as a paradigm; he believed that as a people they had achieved an ideal cultural model.”

The Guarani Jesuit Mission in Jesús de Tavarangüé, Paraguay

Mbya Guarani The Mbya Guarani call themselves Jeguaká Tenonde Porangue’i, which means the first, those chosen to wear the feathered headdress. They conserve a link with the basketwork skills of their Amazonian ancestors: a past that began two thousand years ago in this part of the continent. A basket? A basket full of symbols, messages. The messages of a people who still express their concerns through the beauty of shapes and signs.

Carlos Mordo in “El Cesto y el Arco” (“The Basket and the Bow”) picks up these aesthetics rigorously. “The relationship between the shape and its meaning will serve to define the pieces produced. However, a specific technique and a certain degree of skill are also necessary.” Art belonging to a “plant civilization” Berta Ribero called it; of a culture immersed in the world it lives in and in complete harmony with the ecosystem.

Yguazú Lake, Paraguay

â&#x20AC;&#x153;The Guarani have brought more knowledge about medicinal

plants than that contributed by any other civilizationâ&#x20AC;? Dr. MoisĂŠs Bertoni

2019 SELECTION

Index 18

Featured Recipe: Mushroom balls with Moringa and gnocchi, Colaso Bo (Paraguay)

Villa Esperanza Guinea Pig Curried with Moringa seeds, Wara Gonzales Guzmán (Bolivia)

Moringa Cheese, Javier Díez Cano (Spain)

Tropical Breakfast, Alicia Caprini (Italy)

Winning Recipe: Moringa of the Sea, Marinelly Marleny Núñez Mordan (Dominican Republic)

Tita´s Kaguyjy, Tita Rodríguez (Paraguay)

Bread with Moringa and Cranberries, Silene Carvalho Da Rocha (Brazil)

Santa Pau Beans Hummus with Moringa, Eduard Sarrà (Spain)

Moringa tart, Mª Elena Oliver i Perpiñà (Spain)

Moringa and copoazú tart, Varinia Balboa (Bolivia)

Tropical Moringa, Dominique Pantine (France)

Moringa Flower, Rodrigo Espíndola Bravo (Bolivia)

FEATURED

Mushroom balls with Moringa and gnocchi “I pursue taste and flavour, I respect the earth and the water and refuse to let myself be carried away by banal unworthy dishes that reveal cosmetic surgery in their form and lack soul in their flavour and taste.”

Before focussing on his culinary vocation, Colaso Bo travelled extensively. This cosmopolitism has enabled his gastronomic vision to be enriched with this multicultural awareness, but without losing his roots.

Colaso Bo is a Paraguayan chef with Italian and Spanish roots, whose childhood was lived in the warmth of his family kitchen. It was there that he carved out a place for himself as a classical cook attached to the traditional values of cooking, the seasons, the flavours and good raw material.

Colaso Bo has created a recipe highly symbolic of his style, which shows how to use the Moringa, fusing it with an ItalianGuarani creativity into our eating habits. The result is Mushroom balls with Moringa and gnocchi. According to Colaso this combines “the mushrooms we use at home to cook the bolognaise sauce with the Parmigiano Reggiano cheese; the freshness of something so Latin American as coriander; our especially potent parsley; the garlic that is part of Italian cooking; the typical Spanish stew and the Guarani Moringa grown in this land, which provides nutrients and also its own special flavour”. His cuisine shows tradition and a family passion for cooking. The successful fusion of culinary trends: Italian, Spanish and Paraguayan, reflect the personal concerns of a cook involved in doing a good job in the kitchen, with his family and in the society where his nine children are growing up.

INGREDIENTS Gnocchi Mushrooms Parmigiano Reggiano cheese Coriander Parsley Garlic Tomato Basil Moringa powder Veal brisket Breadcrumbs Extra virgin olive oil

PREPARATION Wash and cut up the vegetables. SautĂŠ the garlic and coriander, then add the mushrooms and finally the Moringa powder and the parsley.

With the tomato and basil make the sauce. Add to the meatballs, the gnocchi and the vegetables. Cook all together, stirring now and again to release the full flavour of each ingredient.

To one side prepare the meatballs and cover with the batter before frying in extra virgin oil.

Before serving, complete the dish with some shavings of Parmigiano Reggiano cheese.

Prepare the gnocchi.

By Colaso Bo, Paraguay Trattoria Tony. AsunciĂłn

Villa Esperanza Guinea Pig Curried with Moringa seeds For the Breaded Guinea Pig: 2 crushed garlic cloves Salt and pepper 1 cooked guinea pig For the breading: Flour Egg Breadcrumbs For the smoked goose purée: 300 g cooked goose Extra virgin olive oil Salt and pepper To obtain the smoky flavour mix dry herbs: eucalyptus, manka`paqui, k`oa over charcoal

INGREDIENTS (for 3 people) For the Moringa seed curry: 8 Moringa seeds 3 cloves 2 cinnamon sticks 5 g fresh grated ginger 8 g black pepper 2 grains sweet pepper 700 ml coconut milk

1 white onion (finely sliced) ½ medium red cabbage (finely sliced) 1 medium courgette (finely sliced) 1 medium red bell pepper (finely sliced) ½ blanched broccoli Extra virgin olive oil

Quinoa side dish with Andean herbs: 100 g black quinoa 100 g red quinoa 100 g white quinoa 3 sprigs of fresh huacataya

PREPARATION For the Curry: Roast the Moringa seeds with cinnamon, cloves, black pepper and sweet pepper over a low heat until they release their aroma. When ready, while still hot, put in the mortar and crush to a powder. Put to one side. For the breading: Once the meat is cooked, put into a bowl already seasoned. Roll in flour, beaten egg and breadcrumbs. Fry in extra virgin oil and put to one side. Fry the garlic and ginger in a saucepan, adding the vegetables and the coconut milk. Flavour with the Moringa curry and salt. Put to one side. To smoke: Taking an earthenware pot with glowing charcoal add the dry herbs and the goose wrapped in grease proof paper. Leave to cook for 30 minutes covered with the lid. Once the goose is cooked, it will be smoked. For the tricolour quinoa: Once all the quinoa is cooked, it is lightly fried in olive oil and flavoured with huacataya.

By Wara Gonzales Guzmรกn, Bolivia

Moringa Cheese This is a 100% craft cheese made with goat´s milk. INGREDIENTS Whole goat´s milk Moringa powder PREPARATION We collect the goat´s milk directly from the farmer, choosing the best milk from the surrounding area as may be verified by the results of the laboratory tests. As soon as the milk arrives at our dairy, we begin the slow pasteurisation process at the appropriate temperature. The milk curdles in a process lasting approximately 4 hours. The whey is separated from the cheese curds as it provides nourishment for some other dish. The curd or quark is then mixed with the Moringa powder which brings colour and a rewarding taste after the cheese is appropriately matured, which takes between 65 and 90 days. By Javier Díez Cano, Spain

Tropical Breakfast This recipe provides an excellent breakfast with plenty of energy. From the nutritional point of view, It is complete: rich in carbohydrates (fructose) and vitamins from the mango and apple; fats and minerals (potassium, selenium, phosphorus) from the coconut milk, vitamin C from the lime, proteins, fibre, calcium and vitamin A from the Moringa. Not only does the breakfast have these energizing properties, antioxidants and the anti- inflammatory from ginger, but also the omega 3 fatty acids from the chia seeds. To begin the day with a healthy, nutritive, energizing breakfast with a satiety effect!

INGREDIENTS 1 ripe medium mango 1 medium golden apple 80 ml coconut milk Â˝ lime juice 5 g fresh ginger (2,50cm approx.) 1 teaspoon Moringa powder (5 g) 1 teaspoon chia seeds Â˝ teaspoon ground cinnamon 2 teaspoons agave syrup (optional) Garnish: 2 leaves fresh mint 1 slice lime

PREPARATION Peel and cut the apple and mango into pieces. Place in the electric mixer and add the lime juice, ginger, ground cinnamon, chia seeds and coconut milk. Blend the ingredients at a high speed until the contents are consistent and creamy. Separate half the mixture and put in a large glass. Leave the other half in the mixer and add the Moringa. Beat again for a few seconds until the Moringa is blended into the mixture. Pour the green mixture over the smoothie, thus obtaining a bicoloured effect. Garnish the smoothie with a slice of lime and 2 mint leaves. You can now enjoy your tropical breakfast!

By Alicia Caprini, Italy

Water

The Guarani language

Winning Recipe Moringa of the Sea In the Moringa Challenge 2018, the jury decided to award Marinelly Marleny Núñez Mordan, from the Dominican Republic, the prize for the best recipe. The award winner talks about her ideas on cooking as follows: “I have always been keen on healthy eating and so try to add superfoods to my food, thus providing healthy nutritional content. In one of the events that I organised I observed how some chefs used Moringa in a similar way to the spirulina in their dishes; from then on I began to understand the versatility of the product and how it can be used in so many different ways in our food. Gazing at the sea one afternoon from my apartment, I was thinking how to complement all the elements of a dish and was inspired to create “Moringa del Mar” in honour of the beautiful island where I live and the greens of my part of the sea, that I wished to reflect in a superfood like the Moringa. By combining the properties of the Moringa with the spirulina, prawns, Spanish garlic mayonnaise, Caribbean coconut, Asian cardamom and the European carrot, I have united the world in the Moringa and connected it to the sea.

With this dish, I wished to demonstrate the versatility of the Moringa, which I have added in a prawn and Moringa roll, carrot, cardamom and Moringa foam, in a delicate coconut base and in the grissini. My desire is to develop the use of this marvellous product and make it better known as well as providing nutritional value to the consumers.”

INGREDIENTS Moringa and prawn roll: 180 g prawns 60 g sweet peppers 40 g red onion 30 g Moringa powder 5 g salt 20 g green pepper 40 g avocado 60 cm aluminium foil “Moringa leaves”: 20 g Moringa powder 5 g spirulina 2 eggs 80 g extra virgin olive oil 5 g blanched garlic 1 leaf of unflavoured gelatine 2 g salt

Moringa Foam with carrot and cardamom: 100 g carrot 15 g Moringa 2 g cardamom 60 g single cream 3 g salt 2 cream chargers

Grissini: 100 g water 5 g live yeast 15 g Moringa 10 g black sesame 10 g white sesame 5 g salt

The coconut veil: 80 g sweet coconut cream 15 g gelatine 10 g Moringa 50 g coconut milk

By Marinelly Marleny Núñez Mordan, from the Dominican Republic

PREPARATION The sea roll: Dice all the ingredients and, wrapping them in aluminium foil, steam for 6 minutes at 100 ºC. Leave to cool and put pieces of avocado on top. The grissini: Mix all the ingredients until they form a firm dough, roll out and bake at 180 ºC for 15 minutes. While serving, sprinkle with Moringa. Foam of Moringa with carrot: Mix all the ingredients in the Thermomix. Pour the content into a cream whipper and beat well using both chargers. Serve later over the “veil” (the coconut base). The Moringa and coconut “veil” base: Mix all the ingredients and heat in a pan to 80 ºC and add the gellan gum. Roll out on silpat or a non-stick surface and cut out with a mould to use as a base for the foam. The false Moringa leaves: Emulsify all the ingredients like a mayonnaise, adding the gelatine dissolved in a little water. When the mixture is consistent, pour into silicone moulds in the shape of a Moringa leaf and place by the coconut veil.

drink water with herbs throughout the day The Guarani language

Tita´s Kaguyjy In Paraguay, the “kaguyjy” is considered a “refreshing dessert”. Of indigenous origin, it is made with a type of maize known in Paraguay as locro, which is rich in protein and calorific values. For sweetening, it is traditionally served either with sugar cane honey, milk or sugar.

INGREDIENTS (For 10 people) 500 g “locro” maize Water (as needed) 20 g Moringa powder. 5 l coal ash with water (“lye”)

PREPARATION To prepare the so-called “lye”, we start at least 12 hours before we need to use it by mixing 500 g plant ash (preferably from the Orange, the Guayaibí or Chirka trees) with 5 l of cold water. We add dry, burnt orange peel. After leaving the liquid to stand for approximately 12 hours, the ash will drop to the bottom and the water will become transparent again. We strain before use. The “lye” can be kept in the fridge for several days. Soak the 500 g locro maize for about 8 hours. Put in a pan and cover with water. Cook over a low heat for 2.5 to 3 hours. While cooking the maize, add the lye continually to keep it well covered. When the maize is almost cooked, add 20 g of Moringa powder. Leave to cook a few more minutes until the maize becomes a yellowish colour and remove from the heat. Once it cools down, put into the fridge to make sure it is served really cold. By Tita Rodríguez, Paraguay

Bread with Moringa and Cranberries In the Amasa kitchens we wanted to make a complete combination of Moringa by using an infusion of Moringa leaves and Moringa powder and incorporating it with dehydrated cranberries. This is how we provided our dough with plant protein, raising its nutritional value. This combination goes perfectly on breakfast toast, on a bread roll with cheese and adds something special to the surprise of this greeny bread with a herbal taste.

INGREDIENTS (for a 1/2 kg loaf): 110 g strong organic flour (37% baker´s percentage) 125 g organic bread making flour (43% baker´s percentage) 60 g organic wholemeal flour (20% baker´s percentage) Note: According to the baker´s percentage the quantities of the ingredients are calculated from the weight of the flour which will represent 100% Water 230 ml (77% baker´s percentage) 6 g organic salt (2% baker´s percentage) 60 g white sourdough 50% (20% baker´s percentage) 2 g Moringa leaf (0,6% baker´s percentage) 5 g Moringa powder (1,7% baker´s percentage) 15 g dehydrated cranberries (5% baker´s percentage) By Silene Carvalho Da Rocha, Brazil AMASA Obrador. Madrid

PREPARATION Prepare an infusion with Moringa leaves using a third of the water stated in the recipe. Strain and leave to cool. Make a hollow in the flour and pour in the infusion and the rest of the water and mix. Add the rest of the ingredients into the centre of the mixture, except for the salt and the cranberries. When the dough has become smooth and springy, add the salt. Knead the dough, incorporating the cranberries until the dough reaches a temperature of 24-28 °C. Tip: the dough is ready when it has a “spider web” texture. Leave the dough, covered with a cloth, to rise at a moderate temperature. Tip the dough onto a table, incorporating the ends. Take care not to let too much air into the dough. Divide in two parts and make 2 balls. Shape or put in a fermentation basket. Ferment from 26 - 30 °C and 75% humidity. Leave to rise until it doubles in volume or dig a finger deep in the dough to test its consistency. The dough can also be left to rise in the fridge for a period of 36 hours maximum, if we wish to carry out cold fermentation. First bake the dough at 250 °C then lower to 200 °C for approximately 25 minutes. Score a design like the Moringa leaf on the bread and put it on the tray, placing it in the lower half of the oven, without the air function on. Let the loaf cool on a grid and enjoy the result.

Santa Pau Beans Hummus with Moringa INGREDIENTS 450 g cooked beans 5 g lemon juice 1/2 grated lemon 2 g dried garlic 1 g tahini 1 g Moringa powder 3 g sea salt Smoked paprika Extra virgin olive oil PREPARATION To make the hummus, simply put all the ingredients into a container, blend and serve with a little extra virgin olive oil, paprika and Moringa powder. Hummus is an easy healthy way of eating pulses as the fat in the tahini and the olive oil, which accompanies the proteins, helps assimilate the calcium better. This recipe is prepared by Eduard Sarrà at the 2Y Restaurante Macrobiótico, Barcelona. Besides the nutrition obtained through the pulses, on adding 1 g of Moringa powder to the hummus the benefits to the body are multiplied, providing it with daily quantities of nutrients in the form of proteins, calcium and vitamins A and C among others.

Ideal for accompanying dishes of cereals, vegetables or snacks. By Eduard Sarrà, Spain 2Y Restaurante Macrobiótico, Barcelona

PREPARATION Prepare 2 infusions of Moringa. To prepare the infusion, pour water just under boiling point over a cup with a soupspoon of leaves (approx. 3 g). After 5 minutes strain the infusion to remove the leaves and leave the water with a taste of the Moringa. Add sugar to taste, allow to cool and then place the liquid into the freezer to become ice. Break up the biscuits and pour the glass of sweet wine and a little olive oil over them to obtain a mixture. Bake in the oven for about 20 minutes.

Moringa tart

Trace shapes on the lemon peel, using a star cutter for example, and candy the peel. Separate the whites and the yolks and put to one side. Mix the yolks with the sugar and beat vigorously to make meringue. Bake the mixture.

INGREDIENTS Moringa Lemons Biscuits A glass of sweet wine Extra virgin olive oil 2 eggs Corn flour Sugar

Incorporate the corn flour into the second glass of infusion and add the egg yolks and the juice of 2 lemons. Heat gently and stir until it thickens to a cream. Using the biscuit as a base, pour over the cream and then spoon over the meringue. Decorate with the candied lemon peel. Place the iced Moringa around the dish and sprinkle it with Moringa. By Mª Elena Oliver i Perpiñà, Spain

Moringa and copoazú tart INGREDIENTS Dough: 1 egg yolk 40 g sugar 115 g flour 63 g butter 20 g shredded Moringa leaves Copoazú cream: 1 cup of copoazú 2 egg yolks 40 g corn flour 100 ml milk 150 ml Moringa infusion 80 g sugar Meringue: 2 egg whites 1 cup of sugar 30 g Moringa powder

This recipe is a cream made from the Amazon fruit copoazú with Moringa meringue in a crisp biscuit base.

PREPARATION Dough: Form a hollow in the mixture of flour and Moringa and add the butter. Rub the flour and the butter together until fine crumbs form. Add the yolks and sugar into the mixture. Fold in without kneading, roll out with the rolling pin and place the dough into a pie mould. Bake for 20 minutes at 180 °C. Cream: Heat water to around 80 °C, pour into a cup over a soupspoon of leaves (about 3 g). Leave to infuse for 5 minutes then strain to remove the leaves. Heat the milk and Moringa infusion in a pan over a low flame and add the yolks, sugar and corn flour previously moistened in cold water. Stir with a rubber spatula. Finally add the copoazú, stir and leave to cool. Meringue: Beat the egg whites and add the sugar little by little. Beat until stiff. Add the Moringa at the end. When the base is baked, fill it with the copoazú cream and decorate with meringue. By Varinia Balboa, Bolivia

Tropical Moringa INGREDIENTS For the cake: 2 eggs 60 g sugar 60 g wheat flour 5 g Moringa 10 g passion fruit 1 g vanilla For the cream: 150 g whipping cream 40 g sugar 10 g Moringa 10 g green guayaba purĂŠe 0,5 g cinnamon For the gel base and pie topping: 25 g glucose 35 g sweet coconut cream 20 g creole lemon juice 10 g sugar 20 g Moringa 2 g xanthan gum 50 ml water

For the biscuit: 100 g wheat flour 33 g ground brown sugar 66 g butter 20 g Moringa 10 g grated coconut 5 g ginger For the coconut ice cream: 250 ml natural coconut milk 20 g natural grated coconut 50 g evaporated milk 10 g Moringa 30 g condensed milk 10 g glucose ½ sheet of laminated gelatine For the piña colada coated in Moringa: 150 water 5 g mint 10 g ginger 40 g sugar 5 g thyme 30 g pineapple 3 g Moringa (to coat the pineapple) For the decoration: 10 g walnuts 4 g Moringa

PREPARATION The cake: Mix the eggs and sugar to form a cream. Slowly add the flour, vanilla and the passion fruit pulp. Mix well and bake at 180 °C for 12 minutes. The cream: Beat the cream and the sugar to form little peaks. Add the guayaba purée slowly and gradually to avoid the cream collapsing. At the end add the Moringa stirring in circular movements. When the cream is ready, spoon over the biscuit and cover with the Moringa gel. Leave in the refrigerator for 4 hours to become firmer. The Moringa gel: Mix all the ingredients in the Thermomix until well blended. The biscuit: Mix the ingredients well and bake for 30 minutes at 163 °C. The ice cream: Mix all the ingredients well in the ice cream machine until the right consistency is reached. By Dominique Pantine, France

a Moringa The GuaraniesÂ´ diet was rich in vitamins. Vitamins have their origin in plants and are passed on to the animals who feed on them The Guarani Civilization - Part III: Knowledge

Moringa Flower This recipe is inspired by nature and is also inspired by the intention to show that it is a myth to say that it is difficult to make delicious pastry. PREPARATION

INGREDIENTS

To make the Moringa dough, mix all the ingredients in the bowl until the dough reaches a semi-firm texture.

For the filo pastry: 150 g flour 80 g Moringa powder 4 g vinegar 4 g salt

Separate the dough into small balls and leave to repose. Shape some small discs out of the dough and, using corn flour to separate them, place one on top of the other. Roll the pastry discs until the discs are thin but without breaking them. Cut the discs into small squares and form two layers of dough, brushing each with melted butter. Place the dough into cupcake moulds and put in a pre-heated oven. Bake at 200 ºC for 10 minutes. Chop the dry fruit irregularly to fill the Moringa flowers with the sugar. Lower the temperature to around 160 ºC for the final baking 5-7 minutes. Put to one side.

For the filling: 30 g almonds 30 g nuts 10 g sugar Fort he syrup: 2 g cinnamon 40 g mandarin slices 100 g water 70 g sugar

While the pastry is in the oven, boil the mandarins, cinnamon, sugar and water until it has the right consistency or is at thread stage (108 ºC). Coat our Moringa roses with the syrup and serve.

By Rodrigo Espíndola Bravo, Bolivia

dna

daily natural addition

Previous Winners

2015

In the centre of the picture, Reinhard Wall, winner of the first #RetoMoringa, with the Jury upon receiving the award at El Club Allard. His recipe was “Moringa risotto”.

2016

Alberto Guida, cowinner with M. Carmen Sánchez of #RetoMoringa2016, holding the diploma which shows the award achieved with “Morinpizza Alma”.

Montse Toledo, winner of #RetoMoringa2017, prepares the award-winning recipe: â&#x20AC;&#x153;Moringa energy barsâ&#x20AC;?.

2017 67

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