Super Bowl 50 is upon us and what would a football party be without a tasty dipping sauce? The health-conscious among us we might question – to double-dip or get our own private bowl? Most dips already contain bacteria but more microbes can be added by fellow dippers who might very well be carrying cold or flu germs and passing them right into the bowl you’re about to dig into. The possibility of catching flu especially at a Super Bowl party got me thinking to use the power of moringa to help prevent this uncomfortable respiratory illness from happening.
A multitude of different bacteria and viruses live in the human mouth, most of which are harmless. But some aren’t so friendly. Influenza virus, Legionnaires’ disease and severe acute respiratory syndrome (SARS) are known to spread through saliva, with coughing and sneezing aerosolizing up to 1,000 and 3,600 bacterial cells per minute.”
Moringa powder will help turn the gear way up on antioxidants to fight any free radicals entering my body on this pumped up football D-Day. I love piccata dipping sauce so I used a recipe from Giada, who is one of my favorite chefs. I paired my Moringa piccata sauce with crispy chicken tenders. Say no to post-party flu while enjoying touch-down worthy eats.
Moringa Piccata Sauce Ingredients:
2 tablespoons Kuli Kuli Moringa Powder
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons agave
1/2 teaspoon kosher salt
Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, Moringa powder, agave and salt. Keep warm.
Pour the sauce in a bowl and enjoy with crispy chicken tenders!
Recipe courtesy of Giada De Laurentiis