An organic, heirloom aloe vera nursery in Southern California. Growing sweet aloe vera plants for eating and drinking.
Let me introduce you to the Barb Miller™ Martini. Replicating the fresh-from-garden and organic flavor of my Heirloom Aloe Vera plants in a refined, non-traditional, distinct-flavored cocktail. “Barb Miller” fills you with a taste of luxury and reminds you of tradition. Remember, Fram Heirloom Aloe Vera aloes have a higher sugar content than any aloes on the market.
__1 1/2 oz. premium unflavored vodka (use a spirit made from ONLY potato, sugar cane or rice) __1/2 oz. extra dry vermouth __1 oz. club soda __1 1/2 oz. pureed FRAM HEIRLOOM ALOE VERA frozen cubes __1/2 tsp of simple syrup (Optional for those who want a sweeter martini.) *Add ice, shake, and present in your martini glass with a fresh leaf of mint.
MORE RECIPES:
Aloe Gelatin dessert
Ingredients:
2 cups aloe vera meat, puree the meat
2 cups filtered water
5 TBSP unbleached organic cane sugar
3 tsp agar agar powder
Instructions: Chop aloe meat into small chunks after removing the skin. Use a blender to puree the aloe meat. Set it aside. In a small pot add water and agar agar. Mix, dissolve with no lumps. Bring to a boil. Boiling makes the agar agar thicken. Add sugar, dissolve. Move mixture to a bowl to let cool for 5 minutes. It will still be warm. Add aloe to the mixture as it keeps cooling. Pour small amounts into small jars or containers. Place the final mixture in the refrigerator to finish cooling and thickening. It will be ready to eat in two hours.
Aloe Vera Gummy Worms Treat:
Ingredients:
1 cup of aloe meat, pureed
3 packets, 0.25 oz each, unflavored gelatin
1/2 cup chocolate almond milk
Instructions: Combine gelatin and pureed aloe meat in small pot. Set the stove top burner on low heat. Whisk to mix. Raise the burner to a medium heat. Add almond milk while still whisking to mix. This all should take about 5 minutes. Remove from heat. Sprinkle powdered sugar lightly inside silicone gummy worm molds or molds of choice. Transfer mixture to molds. Sprinkle powdered sugar on top of the worms in the molds. Chill in the refrigerator for two hours to harden. Once set, peel worms/shapes from the molds. Store this treat in air-tight containers in the refrigerator until consumed. Should be eaten within 7 days.
Soaked Aloe Sushi:
1 aloe leaf, skin and spines removed
2 cups water
1/2 cup your favorite soy sauce
1 cup Botan Calrose rice
1/4 cup of crushed dried seaweed
2.5 TBSP rice vinegar
.5 TBSP Sugar
.5 tsp Sea salt
Instructions:
Rice: Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. For best results, let the rice soak in water for 30 minutes to help soften it. After washing the rice, add in a pot and add more water than rice. That is 20% more water compared to the rice. Do not add more water or you will end up with dough instead of rice. Cook the rice on high heat, stirring every minute or two until the water boils. Then, lower the heat to low and cover the pot. After 6-8 minutes, check the water level – if there is no more water, only bigger grains of rice in the pot, the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom. When taking the rice out of the pot, only use a wooden spoon to handle the cooked rice. Do not scrape the rice out from the bottom of the pot, leave it. Next, season the rice. For 3 cups of dry sushi rice, use 0.5 cup of rice vinegar, 2 tablespoons of sugar, and 2 teaspoons of salt. Mix together in a small pot on medium heat until sugar and salt are mixed together. Pour the mixture onto the rice and mix well. That should take a minute or two. Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster. Then form the rice for sushi.
Aloe: Cut the leaf into smaller sections. Remove the skin and spines of the aloe leaf sections with a knife. Rinse each sliced section in the sink with cool water to remove the yellow latex sap dripping from the edges. Wipe off the rest of this yellow latex sap with a paper towel. Soak these sections in cold water for an hour to allow the aloe gel to separate from the aloe “meat” slices. Place the aloe “meat” on a paper towel to soak up the water, flip the slices on the paper towel to dry both sides. Put in a bowl, cover with plastic wrap, and put in the refrigerator the remnants of aloe gel in the cold water and the heated water, used for cooking the aloe, to use on your face and in your hair to rehydrate.
Add two (2) cups of water to a pan on your stovetop. Set the temperature at a lower, simmer temperature to heat the water. When the water is at simmer temperature, add the slices of aloe “meat” to the water for poaching the aloe. Let them simmer until they all turn opaque (just like a white fish would look opaque when poaching). Turn off the stove, cover the aloe meat, let sit in the heated water for another 5 minutes. Remove the slices of aloe meat, place on a paper towel to dry them off and let them cool to room temperature. Place the cooled poached, aloe meat in a bowl with your soy sauce to soak for 10 minutes. Use a wooden spoon to coat the aloe meat with soy sauce.
Place the soaked aloe meat on top of your sushi rice. Add some crushed seaweed on top of your soaked aloe meat and rice. Or you can roll your soaked aloe meat in the crushed seaweed, then place on top of your rice. Now eat!
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