Malunggay (you’re the top)

I have been looking to introduce more greens into my juices, and at the top of the list is malunggay (moringa/horseradish tree leaves). It’s a no-brainer, really. Malunggay is plentiful, cheap (oftentimes free if you live in the province), and packed with nutrients, especially the leaves. With seven times the amount of vitamin C found in oranges, four times the vitamin A in carrots, thrice the potassium in bananas, and twice the protein in yogurt (plus calcium, iron, and magnesium, among others), malunggay is, quite simply, in a class of its own.

To make malunggay juice, steep two fronds’ worth of leaves in ¾ cup hot water and let it cool before blitzing in a blender. Strained, it yields a murky green liquid. Not bitter at all, but it does have a faint grassy smell that can be easily masked by adding kalamansi juice and honey. If you have ever despaired of getting kids to eat vegetables, malunggay juice should do the trick. Make that kids of all ages. Even if malunggay only had a third of the nutrients it is touted to have, it would still give Centrum a run for its money.

On the whole, I prefer to consume malunggay in a form I recognize, like so:

Gorgeous, isn’t it? Those are young malunggay leaves on their stems, quickly blanched and still crunchy, if on the soft side. The dressing is a mixture of garlic, finger chili, kalamansi juice, fish sauce and sugar, thinned with a bit of water. Nothing fancy, but top that with a slab of fatty grilled pork belly and you’re set. Just sayin’.