Tomato Moringa Rolls
Dough 1 (Moringa)
5 lbs 6 oz Bread Flour
2 oz Salt
2 oz Sugar
1/3 cup Honey
3 oz Yeast
1.5 qt Ice water
3 oz Moringa Powder

Dough 2 (Tomato)
6 lbs Bread Flour
2 oz Salt
2 oz Sugar
1/3 oz Honey
3 oz Yeast
1 qt 4 oz Ice wáter
1 qt Tomato paste
4 oz Paprika
3 oz Crushed Red Pepper
1 oz Garlic Powder
3 oz Salt
1. Mix the doughs. Roll out on sheeter to about ¾ inch. Lay the doughs on each other (put a little water in between).
2. Cut strips into 2 oz pieces.
3. Roll the pieces in balls and then proceed to dip them in water and then in the topping.

Moringa Dip
Yogurt 125 g
Mayonnaise 60 g ¼ c
Lemon Juice 4 g 1tsp
Salt 3 g ½ tsp
Pepper, ground .05 g ¼ tsp
Moringa mix 60 g ¼ c

Moringa French Toast (for two)
2 pcs. Bread 200 ml milk or coconut milk
2 pcs. Egg 1 big spoon of low glycemic coconut sugar
1 teaspoon Moringa Powder
How to make:
1. Put egg, milk, sugar and Moringa powder in a bowl and mix thoroughly. Cut bread in half.
2. Put bread in the bowl and soak it for a while.
3. Heat the frying fan, put butter or coconut oil and fry the bread.
*Honey or coconut sap syrup is also recommended

Tamales with Moringa Powder
2 lbs. of the Masa flour
3 Tablespoons paprika
3 Tablespoons salt
1 Tablespoon cumin seeds
3 Tablespoons Gibhardts Chili Powder
3 Tablespoons garlic powder
2 Tablespoons Moringa Powder
How to make:
Mix the spices above into the Masa until it is completely incorporated. Mix well, as you don't want a clump of spices in a tamale.
Now add:
2 cups of Corn Oil to the Masa and Spice mixture. After adding the oil,  begin to slowly work in 2 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands.  If it is too dry, add enough warm water to get it right for spreading. It should be about like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for. 

Moringa Lasagna
4 cups all purpose flour
1 cup Moringa powder
2 tablespoon salt
4 eggs
1/4 cup of cooking oil
Combine all dry ingredients then sift together.  Then make a well, pour all eggs and cooking oil in well then mix with spoon then gather with hands to form a ball.  If too sticky add flour.  If too dry add a few drops of water.
Divide the dough into two, one for Lasagna strips and the other for Tagliati strips.
Knead till pliable and set  aside for fifteen minutes (or overnight in refrigerator covering it with saran wrap). Roll one ball with rolling pin or use pasta maker.  Cut Lasagna strips into twelve strips 3" wide by 13" long.  Boil in water for 12 minutes then drain.
Set noodles in layers with meat sauce, white sauce and cheese fillings.  Bake 40-45 minutes in 350 degrees.