Homemade Aloe Juice & Asparagus Soup

In my last post, I talked a little about aloe juice and then once I researched it some more, I decided to make my own! My parents have a humongous aloe plant in their yard, so they were more than happy to donate some aloe to me for my project. Aloe vera contains vitamins b1, b2, b6, C, niacinamide, choline, and 18 amino acids. I also heard that it has trace amounts of vitamin b12, but I am not certain of that.

First thing you need to do when picking your aloe is to pick the aloe leafs that are the biggest ones. The smaller ones aren't as old or as good. Once you have some big aloe leaves, wash them well and then cut each end off. Once the ends are cut, run your knife along the the sides of the aloe and take off that pocky side. Then slice the top off as close to the top as you can. The goal is to get as much of the clear inside of the aloe plant. That is the part you want. This is messy too guys, so just a heads up.

Once you have all the clear insides like I have in this bowl above, rinse them as well as possible. You want to get as much of the gooey sap off as possible. The yellow sap can be a diaretic or induce purging. Not pleasant. Even after you rinse the pulp as much as you can, they will still feel slimmy. What I do is fill the bowl with water and about 1/16 of a cup of white vinigar. For some reason, this works to get most of the rest of the sap off. Pour the water and vinigar out and then rinse all your pulp once more. This is a long process if you haven't noticed yet.

This was my finished result. I put my aloe pulp in the blender with the fruit of about 10-15 lychee and then poured it all into a mason jar. I drink 1-2 Tbsp mixed in with the fruit juice of your juice. Mango juice is ideal. Be sure to read up online about drinking aloe juice before you do anything. I have heard that you should not drink it if you are pregnant, nor should children drink it.

Next up...

Asparagus soup

1/2 a sweet onion, chopped

12 asparagus sticks, chopped

1/2 cup organic vegetable broth

Bring to boil and then simmer until asparagus is soft. Once soft, pour mixture into a food processor and pulse until smooth. In pan, melt together:

2-3 Tbsp Earth Balance butter

2-3 Tbsp organic white flour

Salt & Pepper to taste

Once this is melted together, add:

1/2 cup to 1 cup organic vegetable stock

your pulsed asparagus mixture

2-3 Tbsp nutritional yeast

1/2 to 1 cup lite soy milk

Taste test this to see if it needs anything else. This recipe can have many different kinds of additions so just have fun with it.

I baked some mochi for the topping on my soup.

This was my sad attempt at a nice picture. I added a dollup of Sour Supreme to make it a little creamier and my mochi squares. This was so tasty!