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  • Water from one coconut (buko)
  • 1 cup fresh pineapple
  • Half a cucumber
  • 1 cup, mixed, of the following leaves:
    • Ampalaya tops
    • Camote tops
    • Saluyot leaves
    • Kale
    • Spinach
    • Lettuce
    • Mint Leaves
    • Oregano Leaves
  • 2 to 4 pieces Ashitaba leaves

 

 

  1. Push leaves and Pineapple through slow juicer, mix juices with coconut water.