Moringa (Malunggay) Spaghetti

Ingredients:

500g San Remo Angel Hair pasta
2/3 cup extra virgin olive oil
3 cloves garlic, chopped
1 can Hot and Spicy Century Tuna
1/2 cashew nuts or ordinary peanut
1/2 cup malunggay leaves
1 tsp salt
1/2 cup ground oregano
1/2 cup kesong puti or parmesan cheese

Procedure:

Heat 1/3 cup oil in a pan, saute cashew nuts for a few minutes until lightly toasted. 

Add in garlic and saute lightly. 

Add Spicy Century Tuna and cook for another minute or until heated through. 

Toss in malunggay leaves, salt and oregano and cook for a minute until malunggay is done. 

Pour into blender and add in remaining olive oil, process until smooth. Set aside.
 
Cook San Remo pasta according to package directions and drain well. 

Toss in prepared pesto and cheese. 

Serve immediately.


Note: You can use alamang instead of  tuna.

Malunggay (Moringa) Cupcake

Ingredients

½ virgin coconut oil instead of butter or margarine

¾ cup sugar (refined)

3 eggs

2 cups all purpose flour

3 tsps baking powder

1 tsp Salt

1 tsp Vanilla

½ cup milk

3 tbsps. blended malunggay leaves

Procedure:

1. Sift together all-purpose flour,

baking powder and salt. Set aside.

2. Cream together virgin coconut oil and sugar.

3. Add the eggs to the coconut oil and

sugar mixture. Mix.

4. Add and mix vanilla, milk and

blended malunggay leaves.

5. Then add the set aside dry

ingredients.

6. Pour mixture into greased cupcake

pan until two-thirds full.

7. Bake in pre-heated oven 450°F

for 25 minutes.

Link: http://www.bic.searca.org/bmarc/biolife_jan_feb08.pdf