People are finding creative ways to add finesse and novelty to their go-to quarantine recipes. At this point in quarantine, many people making at-home recipes might be out of ideas to add variety to recipes. For a bit of inspiration, we hosted a live cooking demonstration with Food Network Stars, to share recipes, tips and tricks for quarantine cooking.

The webinar featured moderator Emily Laurence, who is the Senior Writer at Well + Good. Joining her were two innovative chefs and Food Network stars, Chef Palak P. and Chef Michele Hunter.

Quick & Easy Quarantine Cooking

Quick & Easy Quarantine Cooking: Healthy At-Home Recipes by Food Network Stars

If you missed Quick & Easy Quarantine Cooking: Healthy At-Home Recipes by Food Network Stars, you can watch it by clicking the link, or watching it below. We’ll provide a quick summary and the recipes here too.


Before they got cooking, Chef Palak P. and Chef Michele Hunter told us the truth about cooking while stressed, Chopped, and experimenting in recipes. If you’re wondering what’s real on set of Chopped, and what’s not, look no further.” Chopped is exactly what you see—the amount of stress that we’re under is exactly translated on screen. They don’t stop the cameras,” Chef Palak P. explains. Chef Palak was a winner on both Chopped and Beat Bobby Flay, both on The Food Network. She’s also the creator of Dinner Lab Supper Club. 

Chef Michele Hunter was also on Chopped and is currently the executive chef at Hamlet & Ghost, in Saratoga Springs, New York. Chef Hunter echoes sentiment on the reality of Chopped. “There’s no TV magic. That is all real!”

1) At-home Snacking Is Real – Here’s How to Make Nutritious Granola

Chef Palak shares savory snacks during quarantine have been a big comfort. Eating healthy foods all the time is not easy, but Chef Palak felt inspired by all the oatmeal around her house, but didn’t want to eat it as plain oatmeal.

This recipe was inspired by “incorporating flavors that I like to eat,” Chef Palak explains, including the ingredient moringa. Growing up in India, Chef Palak saw moringa everywhere, mainly in its drumstick form where it is often cooked in a lentil dish called sambar, a regional specialty in southern India.

Chef Palak offers a template recipe for granola, and encourages people to add whatever twists they like. Whole-rolled oats toasted on the stove, and flavorful spices like paprika and chili powder make this granola extra delicious. “Toasting the oats gets the flavor out of them. They kind of become nutty,” Chef Palak explains.

For the full healthy granola recipe with pumpkin seeds and moringa, see below!

Chef Palak’s Moringa Granola Recipe

Moringa Granola by Chef Palak


  • 2 cups rolled gluten-free oats
  • 1⁄4 cup coconut oil or grapeseed oil (grapeseed has a neutral flavor)
  • 1 tablespoon Kuli Kuli Pure Moringa Powder
  • 1⁄4 cup maple syrup
  • 1 tablespoon smoked sweet paprika
  • 1 teaspoon spicy paprika
  • 1⁄4 teaspoon chili powder (cayenne or chipotle)
  • 1⁄4 cup green or golden raisins (or any dried fruit)
  • 1⁄2 cup raw sprouted pumpkin seeds
  • 1⁄4 cup coconut flakes
  • 1 cup nuts (mix walnuts and pecans)
  • Sea salt to taste


  1. Heat a large skillet over medium heat on the stovetop. Toast oats until golden brown.
  2. Remove oats from heat and set aside.
  3. Add chopped nuts and coconut flakes and toast gently.
  4. Combine toasted oats, nuts, pumpkin seeds, raisins, and coconut flakes in a large bowl.
  5. Mix the oil, maple syrup, spices, moringa, and salt into a bowl and mix well. Add to bowl with oats and mix with a wooden spoon, so the oats are well coated.
  6. Add the mixture back to the skillet and spread in an even layer gently heat through.
  7. Let the granola completely cool and store it in a cool, dry place.


2) Sweet Treats Offer Comfort, Like Coconut Moringa Panna Cotta

Chef Michele Hunter dives right in. “I have toasted coconut chips, marconi almonds, and some orange to put on top. What’s really nice about this recipe is that it isn’t super sweet. I frequently eat it for breakfast. With the moringa granola on top would actually be really good.”

While Chef Hunter’s recipe has heavy cream in it, she offers the tip of switching that for any non-dairy milk that you prefer. “I would suggest oat milk or almond milk, not coconut milk for this. Cold coconut milk solidifies when cold.” Fun fact: Thai red curry with coconut milk is Chef Hunter’s go-to recipe while cooking at home.

In this recipe, Chef Hunter heated the cream before adding the sugar. While still nice and warm, Chef Hunter added the gelatin so it could melt together, followed by the coconut milk, vanilla, and the moringa powder. “Between the moringa and all the nuts and seeds, this is full of protein too,” Chef Hunter says.

For the full coconut panna cotta recipe, see below!

Chef Hunter’s Coconut Moringa Panna Cotta


  • 1 can coconut milk
  • 1 cup cream
  • 1/3 cup + 1 tablespoon sugar
  • 1.5 tablespoons Kuli Kuli Pure Moringa Powder
  • 1/8 tsp vanilla extract
  • pinch of salt
  • 2.75 teaspoon gelatin powder
  • 1/3 cup cold water


  1. Bloom gelatin with cold water.
  2. Heat cream until edges begin to bubble.
  3. Remove from heat, whisk in the sugar, vanilla and salt.
  4. Add gelatin, and whisk to melt.
  5. Whisk into coconut milk, whisk until well combined.
  6. Add moringa powder and whisk to combine.
  7. Portion into desired cups, chill overnight or at least 4 hours


3) Moringa goes really well with fruits & spices

Chef Hunter recommends adding moringa to fruity dishes to help reduce the strong vegetable flavor. Topping the panna cotta with orange slices is one way to balance the sweet flavors with the vegetable hardiness of moringa.

Chef Palak loves adding spices to moringa, and also had a fun discovery adding moringa to key lime pie recipes. “I was always making key lime pie with matcha, but I can’t have too much caffeine. When I got the moringa, it was really mild with the coconut in there.” Chef Palak also recommends adding moringa to stews and vegetable curries, and adding the moringa at the end so as not to overcook it or lose the nutritional value.

“A teaspoon of moringa goes a long ways. Mixed with mango too. Moringa and mango are very complimentary flavors.” Chef Palak adds. For more highlights, please watch our webinar below about quick and easy recipes to add variety to your at-home cooking.

If you’re feeling inspired after reading or watching this live cooking show, please leave a comment and let us know your favorite ways to strengthen your at-home diet with moringa. Enjoy the show!


Anyone making Chef Michele Hunter’s panna cotta and topping it with Chef Palak’s moringa granola? Tag us @kulikulifoods so we can celebrate your creation!