#MyMoringaRoutine with Chef Amen

Meet Chef Amen

Chef Amen, based out of Oakland California, is the creator of an Indigenous Peoples Tribal Vegan Foods Business Association, Earth Science Foods. He’s also a personal vegan chef, and food coach currently working on his first vegan cookbook out spring 2018 called “Eye Am The Enlightened Vegan.”

#MyMoringaRoutine

“I have been consuming moringa for about 9 years. moringa is a plant that grows and thrives in hot arid dry climates where there is less water, so this plant’s leaves contain amounts of water which rehydrates the body physical. As a vegan I not only consume plant-based foods because I am hungry, I’m also trying to satisfy my appetite and fill my body with all the minerals and nutrients the moringa plant truly does provide. Moringa can be made quickly as a fast morning smoothie, put into hot cereal, or drank as a tea.” 

Chef Amen’s Plant-Based Moringa Marshmallows

Ingredients:

• 2 Packages of Kuli Kuli Moringa Leaf Powder- 4oz packages
• 20 gram jar of Raw Almond Butter
• 2 Tbsp of Raw Cacao Powder
• 2, 9oz packages of Raw Hemp Nut Seeds
• 5 Dates (Take pits out and use hands to make a date paste.)
• 1 Tsp Pure Vanilla Flavor Powder
• 1 cup of soaked chia seeds (Soak chia seed in a cup of spring water.)

Method:

In a large bowl add almond butter, moringa leaf powder, mix well, then add date paste, add cacao powder, mix well with hands, then add vanilla, chia seeds, and hemp nut seeds. Mix well and let the mix set in the refrigerator for 4 hours. Then, take the mix out and pour hemp nut seeds on a tray or large plate and form mixture into 2 oz balls, and roll in hemp nut seeds until all covered. Let them set in the refrigerator overnight.