I have recently made a wonderful discovery for me and my clients.  It's been my favorite food for a few months now and it's fresh aloe vera.  I'd like to cover some of the basics of this wonderful plant over the next few days.

Vitamins & Minerals:
This plant is loaded with them!  It's got B1, B2, B3 (as niacin), and B6. It also has B12 which is rare for a plant to have. This bountiful leaf also contains the ever important vitamins A, C, and E as well as choline and folic acid.  Some of the minerals include iron, manganese, calcium, and magnesium.

I could go on and on about this fascinating plant.  Because of the farmers market in my neighborhood I am able to by large fresh aloe vera leaves and cut the gel out for use in my shakes in the morning!  If you are unable to do the same read the back of aloe vera drinks and check for additives before purchasing them.

As with any profoundly potent plant use wisdom when consuming. For me and my body's needs I usually consume for two weeks and then take a two week break.

Eat Wisely,
Coach Daniel Riehn

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Notes: Herbsarespecial.com

Penne with Olive and Pistachio Pesto

1 lb penne
4 1/3 ox unsalted, shelled pistachio nuts
4 cloves garlic
1 tbsp green peppercorns
2 tbsp fresh lemon juice
5 oz pitted black olives
1 1/3 cups freshly grated parmesan plus extra for serving
1/2 cup light olive oil

Prep:
Cool the penne in a large pan of boiling salted water until al dente. Drain and return to the pan.
   While the penne is cooking, combine the pistachio nuts, garlic, peppercorns, lemon juice, black olives and cheese in a food processor until roughly chopped.
   While the motor is running, slowly add in the olive oil in a thin stream.  Blend until the mixture is smooth.  Toss the pesto through the hot pasta and serve topped with the extra parmesan.

  Pesto is one of my favorite things.  Replace the pistachios with any nut of your choice.  I know that nuts can be expensive, but if you get them in bulk and store them in the freezer; you get your money's worth.

Eat Well,
Coach Daniel Riehn

     Sometimes all we need is a little genuine encouragement and a push in the right direction to make the progress we want to make.  Building purposeful relationships in reference to your wellbeing can dramatically increase your chances of long term goal success.
     That is why Health Coaching is so effective.  It's small sustainable changes and human connection rolled into a caring, competent professional.  Working with a Health Coach dramatically increases your chances of success because you are investing time and money into your health instead of attempting to make changes alone and without guidance.

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A great alteration I discovered yesterday about the Frozen Watermelon Cooler is to add:
black cherries
1/2 fresh peach
handful of strawberries

It was so good! Try it with a little plain yogurt and honey too.  Tell me about your own variations in the comments below and follow me on Twitter @eminenthealth

Frozen Watermelon Cooler

1 cup chopped watermelon
1 3/4 cup ice
1 cup of your favorite herbal tea cold from the refrigerator
Fresh mint (optional)

1. Combine everything until smooth and serve.

Note: If your blender can't handle the ice don't worry about it.  Just add more watermelon and/or tea.  Have the tea and watermelon in the refrigerator before hand and you won't need the ice any way.  And as always don't be afraid to play around with it!  Try different teas and tell me in the comments below what your favorite is.

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Harissa

4 oz dried red chilies, stems removed
1 Tbsp ground coriander
1 Tbsp dried mint
1 Tbsp ground caraway seeds
1 Tbsp ground cumin
10 cloves garlic, chopped
1/2 cup olive oil

Prep:
   Roughly chop the chilies, then cover with boiling water and soak for 1 hour.  Drain and place in a food processor and add the garlic, mint, spices, 1 Tbsp of oil and 1/2 teaspoon of salt.  Process for 25 seconds, scrape the bowl down and then process again for 30 seconds.  Add 2 Tbsp oil and process again mixing everything.  Repeat and process until a think paste forms or until you use all the oil.

   Spoon the paste into a clean jar, cover with a thin layer of olive oil and seal.  Don't forget to label and date!

   To sterilize empty jars: Place right side up in a large pot and fill both the pot and the jars with hot (not boiling) water 1 inch above the tops of the jars.  Boil 10 minutes at altitudes of less than 1,000 ft. For higher elevations, add 1 minute for each additional 1,000 ft.  After boiling remove and drain hot jars one at a time.  Then fill the jars with the sauce and put on the lids.

   This hot chili sauce will keep in the fridge for up to six months.  Try it as a salad dressing, pasta sauce or a marinade.  Don't be afraid to play around with it and change it up!

Fills a 20 fl oz (600 ml) jar.

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Banana-Blueberry Yogurt Smoothie

1 1/2 cups fresh or frozen blueberries
1 cup almond milk
1 or 2 bananas, peeled and sliced
1 cup fruity frozen yogurt

1. Combine blueberries and milk in blender or food processor until smooth.
Add bananas; process until smooth.

2. Add yogurt; process until smooth. Enjoy immediately! Serves 2

P.S. Change out the blueberries for strawberries! Just as good!

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