farmeric July 2nd, 2009
You should never brew Malunggay Tea with hot water and then cool it to prepare cold or iced tea. Instead, please double the amount of the Malunggay Tea leaves used to brew it in cold water in a sealed container. This way you keep the aroma, the natural color and the medicinal health benefits of the Malunggay Tea. The reason this way is better, is that you avoid oxidation that can occur if the tea is left open to the air in an attempt to cool it after hot brewing.
The brewing time is actually very short. For example, 10-15 cups of tea can be brewed in a jar in the ice box in just 30-45 minutes. Please note that you can refill the jar with water to brew more tea when the level reaches one third full.
You may repeat the same procedure up to 3 times using the same Malunggay Tea leaves.
Malunggay iced tea is better than drinking water for walkers, runners, cycling, mountain climbing or any athletic sport in general that demands replenishment of body fluids.
7 Guidelines for Good Tea Making
- Always start with spring water or distilled water (ideally spring), and make sure it is fresh and cool.
- Bring the water to a full, rolling boil in a stainless steel kettle, and then remove the kettle from heat immediately, as water that is allowed to boil too long loses the oxygen gas dissolved in it and can cause your tea to taste flat. Continue Reading »
Tags: Food, how to plant malunggay, malunggay recipe, uses of malunggay
farmeric February 27th, 2009
Dr. Vivencio Mamaril’s Malunggay Cup Cake Recipe
Ingredients:
31/2 cupcake flour
1/2 tbsp. baking powder
1/2 tbsp. salt
1/2 bar butter
3 eggs
1 can condensed milk
3 tbsps. blended malunggay leaves
grated cheese (optional)
Procedure
- Sift flour and baking powder and add salt together. Set aside.
- Cream melted butter and sugar. After the butter and sugar are mixed together , add the eggs. Continue Reading »
Tags: Food, how to plant malunggay, malunggay recipe, uses of malunggay
farmeric August 12th, 2008
My family and I were on our way to the North (Philippines) over the weekend when we passed by a kilometer fields of Malunggay. While passing this fertile lands, it reminds me of Dr. Lorma Valera who hailed from that place (Ilocos Region) - who pioneered the processing of malunggay way back in 1993. She actually formulated her various malunggay recipes back in 1987.
This is very timely because some of the readers of EarthNews here at PinayMom.org are requesting about malunggay noodles’ recipe. Dr. Valera’s recipes have been introduced in Metro Manila (Philippines) through Continue Reading »
Tags: malunggay, malunggay noodles, malunggay recipe, moringa, uses of malunggay
farmeric July 21st, 2008
Scientific Knowledge
Today, scientists are beginning to investigate the traditional claims about Malunggay. Let’s take a look at what they have found.
Nutritional Value
One aspect that scientists have examined is the nutritional value of Malunggay leaves.
Nutritional analysis has shown that Moringa leaves are extremely nutritious. In fact, they contain larger amounts of several important nutrients than the common foods often associated with these nutrients. These include vitamin C, which fights a host of illnesses including colds and flu; vitamin A, which acts as a shield against eye disease, skin disease, Continue Reading »
Tags: malunggay, nutritional value, uses of malunggay, vitamins from malunggay
farmeric June 17th, 2008
The hardest thing to see is what is in front of your eyes. - Goethe
These leaves could save million of lives. These tiny leaves have the potential to save million of people on our planet. What kind of leaves are they?
They are the leaves of of the humble Malunggay (moringa) tree. The scientific name is Moringa oleifera. It is said that the Malunggay tree originated in Northern India. Record shows Malunggay being used in Indian medicine some 5,000 years ago. Continue Reading »
Tags: malunggay, malunggay leaves, malunggay production, medicinal value, moringa, moringa oleifera, nutritional value, uses of malunggay
