Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.
Author: Angie Andrews
Photographer: Kate O’Reilly
Publisher: Joshua Books
“You can have a fresh Aloe Vera juice drink with breakfast. For lunch or dinner you can incorporate one of these healthy recipes. When you are healthy, drinking Aloe Vera 2-3 times a week is sufficient. When you are sick, drinking and eating Aloe Vera three times a day is very important,” Angie Andrews writes in her cookbook, Cookin’ for Cures – Over 100 Aloe Vera Based Recipes.
This one hundred and twenty page letter-sized paperback book is targeted toward individuals interested in menu recipes that include the healthful addition of Aloe Vera. After five pages of testimonials, the book starts with the author’s personal revelation using this medicinal plant, a short discussion on herbs and their uses, and a synopsis on how to grow and harvest Aloe Vera.
With over one hundred Aloe Vera based recipes, the author divides the book into ten chapters that include drinks and smoothies, entrees and soups, chicken, fish and seafood, beef and veal, lamb, pork, salads, desserts, and doggie treats. Although the content page does not list each recipe by name yet the chapter title page does, there is an alphabetized index that lists by name, not main ingredient.
In this cookbook beautiful, full page color photographs are usually posted on the right side of the page with one to three menu options on the left of the page. The depictions are mouth-watering, interesting, and vivid, sometimes accented by spears of Aloe Vera.
Having been burned badly, the author used and experienced the amazing healing results of the plant. When her dog was diagnosed with liver cancer, again she used it on the dog and got remarkable results, even when it involved arthritis.
The majority of the recipes use a juiced version of the plant but there are also some with gel or leaf ingredients. The drink formulas also list medicinal purposes. Recipes include Apple al Smoothie, Buk Choy Stirfry Pork, Chocolate Ripple Cake, Fruity Veggie Drink, Irish Stew, Lamb Meatballs, Mushroom Salad, Pine Carrot Zing, Rocket and Citrus Salad, Seafood Curry, Tahini Dip, and Veal in Orange and Basil Sauce to name a few.
With such a prickly, succulent plant, this is a well-done recipe book that any chef can use incorporates Aloe Vera (or the option of omitting it), while producing an excellent tasting entrée or drink.
This book was furnished by the author in lieu of an unbiased review.