Ingredients:
3 cups of fresh moringa
1 chopped onions
3 cups zucchini cut in 1 inch pieces
oregano, basil, salt, pepper to taste
4-5 garlic cloves, diced
2 cups cream of buckwheat
2 tbsp. coconut oil
1 tbsp. lemon juice
Directions:
In a stainless steal skillet saute in coconut oil the onions for 10 minutes. Add the spices, zucchini and moringa. Simmer for 15 minutes. Add 1 cup water, lemon juice and cream of buckwheat. Simmer for another 20 minutes.
Note: for more info on moringa see my post from: September 14, 2014:" Tiny leaves- Enormous Benefits: Moringa"
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