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How to Make Aloe Vera Juice

Aloe Vera juice is said to be beneficial in detoxifying your body and your blood stream. It may be helpful in aiding those with stomach problems such as ulcers or irritable bowel syndrome. Making Aloe Vera juice at home can be ineffective if done improperly. But by following this helpful guide, you can learn how to make Aloe Vera juice safely at home and reap its healthy benefits.

1 - Break off a few leaves from an Aloe Barbadensis Miller plant.

2 - Take a sharp knife and carefully peel the rind from the plant leaves and discard.

3 - Peel the yellow layer just beneath the rind with a sharp knife and discard.

• The yellow layer can also be removed by gently rinsing it in a solution of 1 tbsp. (15ml) of white vinegar and 1 cup (8oz) water.

• Once all the rind and yellow layers have been removed, you should be left with only clear Aloe Vera gel.

4 - Continue peeling the outer rind and removing the yellow layer of each leaf until you have approximately 2 tbsp. (30ml) of clear Aloe Vera gel

5 - Place the 2 tbsp (30ml) of clear Aloe Vera gel into a blender immediately.

6 - Add 1 cup (8oz) of any citrus-based juice, such as orange or grapefruit, to the blender

7 - Blend the juice and gel until it has a smooth appearance.

8 - Pour the blended juice into a glass and enjoy!

Tips

The Aloe Barbadensis Miller plant is the only Aloe Vera plant that contains the proper gel for making Aloe Vera juice.
Aloe Vera juice also contains the same antibacterial benefits that Aloe Vera gel is known to provide.
Aloe Vera juice can be taken twice a day for optimal health benefits. You can extract enough gel from your plants to make 2 servings. Just be sure you add the gel to 1 cup (8oz) of citrus juice immediately and refrigerate until you’re ready to drink it.
Taken daily, Aloe Vera juice can help provide a greater sense of well-being, increased energy and a healthy body weight.
Making your own homemade Aloe Vera juice can ensure there are no unhealthy additives or preservatives, especially if you’re using an Aloe Barbadensis Miller plant that you’ve grown yourself.

Warnings

Be sure to use the Aloe Vera gel immediately after extracting it from the leaves. It will oxidize after only a few minutes and begin to lose some of its valuable nutrients.
It is important to remove all of the yellow layer beneath the rind of the Aloe Vera plant. If this layer is ingested, it can cause stomach discomfort and diarrhea.

Things You’ll Need

Aloe Barbadensis Miller plant
Sharp knife
1 tbsp. (15ml) of white vinegar (optional)
1 cup (8oz) water (optional)
Blender
1 cup (8oz) of any citrus based juice

http://www.wikihow.com/Make-Aloe-Vera-Juice

Everything Salad
(serves 6-8)

• 1 head of Romain lettuce (or other green leafy vegetables) - chopped finely
• 1 large apple, such as Fuji or Gala - cored and shredded on the large-holed side of a box grater
• 1-2 carrots - peeled and finely shredded
• 1-2 small cucumbers - peeled, optionally seeded and finely chopped
• 1-2 tomatoes - finely chopped
• 1 pear - cored, finely chopped 
• 2 ripe kiwi - peeled and chopped
• handful of strawberries - finely chopped
• handful of radishes - finely chopped
• 1 ripe mango - peeled, pitted and finely chopped

Other Options
raw: parsley, dill, basil, mint, radicchio, celery, salad turnips, rutabaga, celery root, blueberries, starfruit

Place all the ingredients in a large bowl and toss gently. Serve immediately. The salad can be refrigerated, covered, for up to 2 days.

Collard wraps

Welcome Spring Cake  

Hazelnut Sponge Cake Base

• 1 cup Hazelnut flour
• 7 Dates, smaller Helwah dates or 6 Medjool dates
• 1 tablespoon virgin Coconut oil
• 1 pinch of Himalayan salt
• 1/4 teaspoon real Vanilla from pod
• 1/4 teaspoon ground Cardamom

Pit and soak the dates for 5 minutes. In a food processor, add all of the ingredients and process until incorporated. Save some to create the bottom later (needs to be in the size of a peach). 
Grease a 5 inch (13 cm) wide cup, bowl or miniature sponge cake pan with coconut oil and coat with some hazelnut flour. Press down the cake dough, making a round hole in the middle. Create a pretty finish using a spoon to “polish” the inside of the hole (where the filling goes later).

Lemon Cheesecake Filling  

• 0.5 cups Cashews 
• 0.5 cup Coconut milk (process 0.5 cup shredded Coconut with 2/3 cup Water in a blender and press the milk through a nut milk bag)
• 3 tablespoons virgin Coconut oil
• 1 pinch of Himalayan salt
• 1 tablespoon light Agave
• Zest from one organic Lemon
• 1 teaspoon Lemon juice
• One handful of Cacao nibs (is to be stirred in by hand in the end)

Grind the Cashews into a fine flour in a blender, put aside in a bowl. Make the Coconut milk in the blender, add the Cashew flour and the rest of the ingredients except the Cacao nibs. Process until completely smooth. Add the Cacao nibs, stir and pour the filling into the cake dough hole. Place in the freezer to be fully frozen. When fully frozen, create the bottom of the cake with the dough that you saved and press it down to cover the filling. 
Place the whole cake up side down with a plate under and give it a couple of hours to thaw. 
To remove the cup / bowl / pan, place a cloth soaked in hot water on top. If you have a metal bowl, gently tap it with the back of a knife.

Melted Chocolate  

• 2 tablespoons virgin Coconut oil
• 2 tablespoons Agave
• 3-4 tablespoons raw Cacao powder
• 1 small pinch of Himalayan salt
• 1/8 of a teaspoon real Vanilla from pod

Melt the Coconut oil carefully in a water bath. Add the rest of the ingredients and stir with a whip. Wait for the chocolate to thicken a bit before you pour it over the cake. Decorate with more hazelnuts.

☼

Avocado Vanilla cakes raw

leanmeanrecoverymachine:

6 Fruits You Should Try

• Dragon Fruit

This fruit is an excellent supplement for the liver as well as contains vital minerals that assist in weight-loss and balancing body weight without compromising health. For people suffering from diabetes, a dry or fresh dragon fruit guarantees blood glucose control. 

• Star Fruit

This fruit is an excellent source of ascorbic acid, which is important to the fitness of your body, as it assists in maintaining bones, teeth, mucus membranes, skin and improves the immune system. It also contains beta-carotene, which can be converted into vitamin A in your body for good vision and appetite.

• Kiwano

This fruit is very rich in vitamin c and fibre. These help the red bloods cells, skin, muscles, nerves and heart. Vitamin E works in the body by helping to neutralize the damage from free radicals which can cause cancer and cardiovascular disease.

• Mangosteen

This fruit has a very high concentration of xanthones that is one of the most powerful anti-oxidents in the world. The fruit also boosts the body’s immune systems and helps increase energy levels.

• Sugar Apple

This fruit helps regulate the menstrual cycle, and contains a large amount of rosemary oil which can help fight off depression. This fruit also contains cineole which aids the body’s nervous system, helps in blood circulation, and improves concentration. This fruit as well aids in reducing the severity of asthma. 

• Goji Berry

Goji berries are called the world’s most nutritional powerful anti-aging food. Goji berries are the highest rated antioxidant and have more vitamin C than oranges, more beta-carotene than carrots, more protein than whole wheat and more iron than steak.

Summer Fruit Samosas 
(makes about 12 samosas)

Coconut wrappers

• 2 cups meat of fresh young Thai coconuts
• about 1/4 cup fresh coconut water, more if needed
• 1 tablespoon fresh or frozen berries (optional)

Blend the coconut meat, berries, and water in a high speed blender, adding the water one tablespoon at a time. You may need more or less water, depending on the coconut meat quality. Thicker, more mature meat requires more water than the thin, tender variety. Make sure that the mixture is not too runny, but not too thick either.
Spread your mixture evenly onto Teflex-lined dehydrator trays. Dehydrate at 115F for 2-4 hours or more, until coconut sheets are ready to be separated from Teflex. Flip the sheet over and peel away the Teflex. Dry for another 30 minutes or so, making sure to not let your wrappers get too dry and crispy. They should be very pliable.

Fruit Filling

• about 2 cups of mixed fruit such as cherries, strawberries, raspberries, blueberries, blackberries, currants, peaches, nectarines, plums - pits removed, sliced when necessary
• zest of 1 orange
• 1 tablespoon of orange juice
• seeds of 1 vanilla bean

Gently mix all ingredients together in a bowl. Dehydrate at 115F for 2-3 hours, mixing occasionally.

Assembly

her-nanigans:

I made my first raw vegan “burger patties!” They were so tasty I could barely wait until they were done to eat them up.

Recipe: http://www.therawtarian.com/raw-veggie-burger-recipe

rawyouth:

VEGAN STRAWBERRY CAKE!

Ingredients

Crust:

• 1 cup raw almonds
• 1/2 cup raw pecans or walnuts
• 2/3 cup chopped dates
• 1/4 tsp sea salt

Filling:

• 1 1/2 cups raw macadamia nuts, soaked overnight
• 1/3 cup raw agave nectar
• 1/4 cup fresh lemon juice
• seeds of 1 vanilla bean
• 1 cup chopped strawberries

Instructions

Crust:

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates and salt and process to combine. The mixture should stick together when press between two fingers. If it seems a little dry, add a teaspoon or two of water.
2. Press the mixture firmly and evenly into the bottom of two mini 4.5-inch springform pans. Set aside.

Filling:

1. In a food processor or high-powered blender, process the macadamia nuts, agave nectar, lemon juice and vanilla bean seeds until smooth (this may take a few minutes).
2. Spoon about 1/3 cup of the mixture into each of the springform pans and smooth out the top.
3. Add the strawberries to the remaining mixture in the food processor and process until smooth.
4. Add the mixture to the top of the vanilla filling (there should be enough for about 1/3 cup each) and smooth out with an offset spatula or the back of a spoon. Place the pans in the freezer for at least 2 hours or more to set. This tart can be frozen for several weeks. Just wrap the pan tightly in plastic wrap and tin foil. Let sit at room temperature for about 10 minutes before serving.

Butternut Spaghetti
(serves 4-6)

• 1/4 medium butternut squash
• 1 apple - peeled, cored and sliced into a matchstick shape 
• two handfuls shredded Swiss chard or other greens of choice
• 1/2 cup fresh cranberries

Almond Butter Sauce

• 1/2 cup almond butter (Process almonds in a blender/processor until the oils release) 
• 3/4 cup purified water
• juice and zest of 1 lemon
• 1/2 tablespoon chopped fresh ginger
• 1/4 teaspoon ground cumin 

Peel and seed the butternut squash. Using a spiral slicer, cut it into spaghetti noodles. In a bowl, combine it with apple slices, greens and cranberries. In a blender, combine all of the sauce ingredients until smooth. Add to spaghetti, toss to coat and serve.

Raw portabella sandwich 

Raw chocolate cheesecake

Raw vegan German Cake