Ingredients
Moringa flowers
Moringa tender leaves
Chopped chives 
Chopped garlic flakes
1 egg
Cumin
Oil
Cooked rice - half cup
Salt and pepper - to taste. 

Preparation
1. Heat oil in a pan. Add cumin seeds, chives, chopped garlic and stir well.
2. Add clean washed moringa flowers and tender moringa leaves and again stir fry for a minute.
3. Beat the egg with little salt and pepper.
4. Add the beaten egg to the stir fried moringa flower mix.
5. Add hot rice and mix well.

Serve Immediately. Enjoy!

Recipe by My Happy Healthy Kitchen

Ingredients
5 ripe bananas
1 CSA bag stinkin’ toe powder
3 tablespoons coconut oil
A dash of sea salt
1 teaspoon cinnamon

Preparation
Mash all ingredients together and let it cool in the fridge for about 30 minutes. Serve it as pure pudding, on ice cream or further experiment. Enjoy!

Recipe by Troy

Ingredients
Okra
Garlic
Wine
Sea Salt
Oil

Preparation
First heat a pan with oil. Then add the sliced garlic and let it unfold its flavor.

Add the okra. Heat it for a few minutes, add the sea salt and mix with the red wine (only as much as the Okra can soak in).

Let sit for a minute and serve warm. Some cheese and herbs (Basil) may be added on top (Mozzarella/ Parmesan).

It is delicious with couscous or rice. Nadja thinks that it can be used as a substitute for tomato sauce, for example on noodles or pizza.

Recipe by Patrick Boulger

Achiote paste, favored in Yucatán and Oaxacan cuisine, is made from the slightly bitter, earthy flavored, red annatto seeds, mixed with other spices and ground into a paste. Achiote is a distinctly colored and flavored mainstay of the Mexican kitchen.

A typical preparation mixes:
1/4 cup annatto seeds
1 tablespoon coriander seeds
1 tablespoon oregano
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon salt
5 cloves of garlic, peeled
1/2 cup bitter orange juice (Seville) or 1/3 cup white vinegar

Grind the spices (annatto, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle. Blend the ground spices with the salt, garlic and the bitter orange juice until it is smooth. Rub the mixture onto chicken, pork or fish and let it marinate for 4–6 hours then cook as usual. Or use the achiote as an ingredient in another dish.

The paste is dissolved in either lemon juice, water, oil or vinegar to create a marinade, and marinated or rubbed directly upon meat. The meat is then grilled, baked, barbecued or broiled. Sometimes it is added to corn dough to create a zesty flavor and color in empanadas and red tamales.   

Recipe and information from Wikipedia