Skip to main content

Aloe Apple Cider Refresher

My husband is the juice man at our home. He comes up with a lot of wonderful combinations that give us a nutritional blast every morning. We have come a long way from the citrus juicer, to the centrifugal juicer to latest masticating juicer. On weekdays we have a full glass of vegetable juice with a combination of greens (kale/collard/spinach/celery), veggies (carrots/cucumber/zucchini/peppers) and herbs (cilantro/mint/basil) along with some ginger & lemon. On weekends though, he goes a little easy and adds some fruits to the blend to make it more interesting and to make it exciting for our son.

We have been reading about the healing, therapeutic and nutritional benefits of aloe and found that the best way to consume it is to add it to your juices. So what he does is take the flesh out of the aloe leaf, and chop up and add it to the fresh juice. This one is the best so far, keeping the apple cider tradition of the fall season going, which is also my son's favorite drink during the fall season.

  • Apples - 5-6 (Variety of juicy apples)
  • Mint - 4-5 stems
  • Aloe - pulp from one leaf

  • Take pulp from the Aloe leaf and chop up and keep aside.

  • Take Apple juice using a your choice of juicer/blender.
  • Add mint towards end of juice making.
  • Add the chopped aloe pulp. 
  • Serve immediately or keep refrigerated and serve chilled. 
  • This make about 6 cups of juice. 
  • You can also add ginger, lime, lemon .. go creative :-) 
  • Go ahead and try this. Your body and skin will thank you :-)

  • Sharing this on :
    Raw Food Thusday
    Healthy Vegan Friday
    Wellness Weekend
    Smoothie OTW


    1. Oh wow does this sound amazing! I've never actually worked with raw aloe. Time for me to get brave! Thanks so much for sharing this at Raw Foods Thursdays!

      1. Thanks Heather, yes go ahead and try this.. it is so easy and the fresh aloe in juice tastes far far better than the bottled versions that we had tried before :-)


    Post a Comment

    Popular posts from this blog

    Hot'n'Sour Ash Gourd Soup

    There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
    This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
    In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

    Szechuan Shrimp and Cauliflower

    Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

    For Szechuan sauce:
    Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
    Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
    Wild caught shrimp - about 10 …

    Amaranth Upma for a Wholesome Spicy Breakfast

    Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

    Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

    Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…