Goji Berry Recipes and their Origins

In valleys of Tibet and Mongolia there is a special berry that the locals use and cherish so much that they honor it in special celebrations that last two weeks each year. It is well documented that many people in those areas live free of common diseases and for well over a hundred years.

Of the many varieties of Lycium, the Tibetan Lycium berry has earned the respect of the great Physicians of Tibet over these many centuries. The Tibetan variety of Lycium now known as 'Goji' is considered to be the Mother of all Lyciums! It grows in very remote unpolluted hills and valleys of Tibet and Mongolia, in soil so rich in nutrients that the berries are exploding with this special nurturing vitality.

Goji is the name that refers only to this Tibetan variety of Lycium berry that is indigenous to the Tibetan and Mongolian regions and used for centuries by the nomadic people of these areas. Local harvesters are careful to distinguish the Goji berry from its distantly related offspring, the Chinese Wolfberry (Lycium barbarum), pointing out that whilst the later evolved over centuries from the Tibetan Lycium berry varieties, its nutrient makeup differs considerably, as do the regions and conditions within which these two different berries are growing.

Tibetan Goji berries are not Chinese wolfberries and it is not correct to call the Chinese wolfberry 'Goji'. The ancient Tibetan Lycium berry is a different plant then the Chinese wolfberry and grown in a different country. The nutrient dense energy of the Goji berry has been recognized as having the highest in nutrient content of all the 80 plus varieties of Lycium berries on Earth. Many marketers, both Chinese and Western now often call their wolfberries 'Goji' to give them special market importance.
 
The Goji berry grows in profusion in remote wild areas with vines reaching over twenty feet. The small round red berries are harvested in the late summer by being shaken onto collection trays, then washed, inspected and oven dried at controlled low temperature, then inspected and tested again before packaging. Every year they are tested for purity and that they are free of any chemical pesticides, sulfur or heavy metals.

Of course they are very pure because no chemicals are ever used in these remote areas. We feel these wild crafted berries exceed any organic standards set by any country in the world and because they are wild crafted they have more nutrient energy then cultivated varieties such as the Lycium barbarum abundantly available from China.

It is said in Tibet that eating these 'Goji' berries in the morning will make you happy the entire day with such a practice eventually you can't stop smiling.

Goji Recipes

GOJI POWER JUICE / JAM

A zesty energizing drink or spreadable jam depending on the amount of water added.
1/4 cup Tibetan Goji berries, soaked, keep and use soak water
1/2 tsp orange zest
1/2 tsp grated fresh ginger
1 pitted date or 1 tsp raw honey or agave nectar 
Blend until pureed for a jam, add 1 cup coconut or purified water for a juice.

GOJI VERY BERRY SAUCE

Super yummy and super high in vitamins, minerals, and antioxidants.  Use by itself, or as a dressing or dip for fruits, veggies or salads.
Blend until smooth:
1/2 cup Goji berries, soaked 1 hr.
1/2 cup blackberry or raspberry
1 cup young coconut meat
2 pitted dates
1/2 tsp orange zest
Enough coconut water to turn over in blender

CRANBERRY GOJI SAUCE

8 oz. Fresh or frozen cranberries, washed, drained
1 Gala, Fuji, or other sweet apple
4 pitted medjool dates
1 peeled orange, pitted
1/2 tsp orange zest
1/2" knuckle fresh ginger, grated
1/4 cup Goji berries, soaked with soak water
1/4 cup raisins

Blend ingredients except berries and raisins in a food processor with the "S" blade. Stir in raisins and berries whole and let soak about 2 hours before serving.

GOJI COCONUT CREAM SAUCE

Bursting with intense red color, this yummy nutritious sauce makes any fruit, salad, or dessert dish a work of art. If you can't get the kids to eat their greens, just try this as a dressing.
1/2 cup Tibetan Goji berries, soaked, with soak water
1/2 cup raspberries
1 cup young coconut meat
2 pitted dates or 1 tbsp raw honey or agave nectar
1/2 tsp orange zest
Enough coconut water to turn over in blender
Blend in a high speed blender until creamy. Keeps up to 3 days in refrigerator. To make it drinkable, add coconut water or purified water. For an incredible exotic dessert variation, substitute mango for the raspberries, and add 1 banana, 1/4 tsp cinnamon, 1/2 tsp vanilla, 1 tbsp grated ginger, and blend without added water.

CRANBERRY GOJI RELISH

Loaded with vitamins, minerals, flavinoids and anti-oxidants, this energizing relish is delicious by itself, as a colorful side dish for holidays, or a beautiful garnish with fruits and lettuces.
1 cup fresh or frozen cranberries
2 tbsp red onion, chopped
4-6 dates
1 -2 stalks celery, chopped
1 tbsp jalapeno, seeded and finely chopped
1 tsp. fresh grated ginger
1 orange, peeled, sectioned
1 Tbs. lime juice
1 tsp orange zest
1/4 cup Tibetan Goji berries, soaked
1/4 cup black seedless raisins, soaked
Blend ingredients except berries and raisins to a coarse texture in a food processor with the "S" blade. Stir in raisins and berries by hand and serve immediately or refrigerate overnight to blend flavors. Keeps up to 1 week. Store in glass bowl or jar. 

SWEET EARTH COOKIES

1/2 cup almonds soaked and peeled
1/2 cup sunflower seeds, soaked and sprouted 
1/2 cup Goji berries
 1 cup dried apricots
1 cup dried apples
1/2 dried black mission figs
1 cup shredded coconut
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. fresh nutmeg
1 tsp. orange zest
pinch Himalayan Crystal salt
Coarsely grind almonds and sunflower seeds in food processor with the S blade and set aside. Blend all other ingredients until fruit is chunky. Add nut mixture and pulse to mix well. Press into 2" diameter drops onto teflex sheets and dehydrate 6-8 hours, transfer to the mesh and dry until desired moistness.

Orcas Island Goji Berry Wild Rice Salad

Makes 6 servings (about 1 cup each)
Preparation Time: 10 to 15 minutes
2 cups cooked wild rice
1 can (15 ounces) kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed, drained
1 can (15 ounces) black beans or pinto beans or 1 1/2 cups cooked dry-packaged black beans or pinto beans, rinsed, drained
1 half cup Goji Berries
1 cup peas Vinaigrette (recipe follows)
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed  (optional)
2 beets or one can (15 ounces) beets, drained and diced
1/2 cup coarsely chopped toasted pecan or walnut halves (optional)
Preparation: 1. Combine rice, beans, Goji Berries, and peas; pour 2/3 cup vinaigrette over and toss. Season to taste with salt and pepper.
2. Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beats to the side. Drizzle remaining 1/3-cup vinaigrette over beets and chicken.
3. Sprinkle with nuts, if desired.

Vinaigrette: Makes about 1 cup
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange or pineapple juice
1 tablespoon chopped parsley
Preparation: 1. Whisk together all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.

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