Watermelon Coconut Aloe Juice aka How to Rehydrate Like a Goddess
Sipping through the froth on a cold watermelon and coconut juice, condensation collecting and dripping down my wrist. Sometimes all you need is something simple to satisfy you. Watermelon, coconut water, aloe. It's that easy, that obvious. I'm not going to lie, it's been a weird week. I came back from my weekend in Thomas all shiny and full of inspiration. For writing and music-making and recipe development alike. But it's almost like I was pumped up with TOO MUCH. I've had about 20 different recipe concepts this week, and only a handful turned out. A lot of them are promising first attempts. Like the mini almond bundt cakes I made that stuck to the pan. Or the vegan cheese & sundried tomato crackers I threw together that crumbled in my hands. But some were honest to god so bad I had to throw them out. And I NEVER do that! I hate wasting food. But my mulberry and yogurt custards were just... so bad. So bad!!!
That's when I back pedal and ask myself, "girl, you are you trying to impress?" This blog is for all of you readers out there (because I love you!). But it's also for me. My perspective -- that is, what I really eat and really want to eat -- is the foundation of this weird little hippie foodie internet place, existing out there in the data ether. So, you know, when I look at a restaurant menu would I even go for the mulberry custard? Um. No. I'm going for chocolate or some crazy ice cream thing with sunflower seeds and popcorn toffee. Which reminds me. I should make that.
This juice is a backpedal. I stumbled on the concept last Summer. It's just so incredibly good, from its metaphorical toes to its nose. I have a fiery system and hot days knock me out. I'm also really easily dehydrated for whatever reason. Is it my cool Nordic blood? My beach upbringing? Who knows, all that matters is that I drink plenty of water frequently and with relish. Or coconut water. Or watermelon. Or aloe. Are all of them at the same time!!!
I consider this drink one of the most hydrating, delicious things you can put in your body. It not only rehydrates, but it cools you down. It can even sooth a hyper acidic stomach, and help ease stomach pains in general. I like to drink it after a difficult workout, a run in the sun, or, ya know, if my AC is broken and I just CAN'T DEAL. And fun fact, coconut naturally emulsifies and froths when whipped. So this has got a "head" on it. It's frothy, fluffy, sweet, pink foam on top of the easy sipping juice. This + sitting on the front porch + sunset + Fleet Foxes playing on the radio + my man chatting to me about his chocolate experiments = heaven.
Note: I tried this juice again this morning but added 1/4 cup frozen pineapple and GREAT ZEUS it was BANGIN'! New. Favorite. Thing. I'm seriously considering making myself another one right now.
And on Aloe: Aloe doesn't have much of a flavor. So if you're worried about this being "weird" don't. I've added it more for its refreshing, rehydrating, restorative qualities than anything else. And you would never know it was even in there except that, you know, you put it in there. I strongly suggest getting fresh aloe over frozen or "aloe juice." As soon as you harvest aloe flesh I feel it starts to degrade. It's one of those foods you really need to consume right after you've squeezed out the flesh. I get mine from the plant I (lovingly) keep at home, but you can often get fronds from Whole Foods and Asian Markets. If you know someone who has a plant, ask for a frond or two! As long as they don't use non-organic fertilizers on it, you should be good.
- 3-4 cups whole de-seeded watermelon flesh, not including the rind (enough to fill a large blender 3/4 of the way; I used about 1/8 of my medium sized watermelon)
- coconut water
- about 1/4 cup aloe flesh, pressed or scraped from the leaf, greens discarded
- fresh basil, to garnish
- Fill the blender with the whole watermelon flesh -- about 3/4 of the way full. Top with enough coconut water to just cover the watermelon. Add aloe flesh. Blend. Serve. Garnish with a basil leaf. Sip. Bliss out.