Our Goji Recipe Collection

Tibetan Goji Berries are having a dynamic impact on peoples health.

Everyone experimenting with Tibetan Goji Berries have been really enjoying themselves!
The comments and recipes coming in are fantastic, growing daily and reflect many traditions.
They are being used in blender drinks, baked goods, in stews, in cereal mixes and fruit leather.
The ways to use this special Berry are endless.
Allow your culinary imagination to soar and enjoy your own special creation!

Please and we will list them. Below is Our Pure and Simple
Collection and suggestions for using the Tibetan Goji Berries, followed by
recipes sent in by Goji lovers.

Pure and Simple Goji Juice:

One of our favorites!  In a 12oz. glass of water or a juice bottle add one handful of Goji Berries and let them sit and hydrate for a few minutes or all day as you drink your own Goji Berry juice. Chewing the Gojis as you drink is a wonderful experience with four grams of fiber per handful. It is a great pick-me-up between meals and the most delightful way to enjoy a glass of water.

Pure and Simple Goji Fruit Juice:

This is a unique experience in phyto nutrient energy that you feel throughout your body; a buoyant lift that fills you with joy and feeds you right down to a cellular level! Blend together equal amounts of Goji Berries, blueberries, cherries, peaches, apples, raspberries and blackberries. Put in a blender for a few seconds, add a cup of water or orange juice for easier blending, pour into your goblets and drink an elixir of live energy! To add a special touch dust the top of juice with cocoa powder and a light sprinkle of chopped pine nuts and serve.

Pure and Simple Goji Apple Salad:

2  diced apples, 3 tbsp. each of walnuts, pine nuts, sunflower seeds, 3 tbsp. soaked Goji Berries. You can let your imagination soar with this salad!  Substitute or add a variety of different fruits and nuts.

Pure and Simple Goji Trail Mix:

This is also one of our favorites. We mix up our combinations and play with the recipe almost every time we make a new batch. Children like it when we add dark chocolate chips to the blend.  We use the Tibetan Goji Berries with sunflower seeds, flax seeds, pecans, a small amount of pine nuts, walnut pieces, dried blueberries, apples slices, cherries, peaches, pineapple, and a small amount of coconut shreds.

Pure and Simple Goji Bars and Goji Balls:

Everyone loves these bars and they are loaded with fiber and phyto nutrient energy! We include flax seed, sunflower seed, pecan pieces, blueberry, cherry and Goji Berry, coconut butter, almond butter, cocoa powder, molasses and honey. We have made these chunky style and have finely diced up the pieces and enjoyed the bars both ways. Mix and combine ingredients to desired consistency and form into shapes of your choice. Place on wax paper and put in the refrigerator for an hour and they are ready to take out and enjoy.

More complex and imaginative recipes from our Goji friends

These fabulous recipes are from Eric Rivkin, “Living-Foods Health Chef and Instructor” — erivkin@mindspring.com.

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. A great winter or summer food.
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 sunflowerseeds, 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.

Thank you Eric!
~~~~~~~~~~~~

Goji-Ginger Almond Pears – from Jon Laruet

Pears are one of the few fruits that actually improve in texture and flavor
after being picked a little green. You can store them in a paper bag for a
couple of days to speed up ripening. A little softness around the stems and
a change in skin color means they’re ready. Bartletts, red Bartletts, or Anjou
varieties have the best flavor and are good for cooking.

When the time comes for thickening the pear sauce, I prefer arrowroot over
cornstarch, although it is a little harder to find. Arrowroot comes from a
tropical tuber whose root stalks are dried and ground into a fine starchy
powder that’s very easy to digest. Sauces thickened with arrowroot are a little
finer than those thickened with cornstarch but you can use either.

The Goji’s and the ginger are powerful energetic ingredients in this dessert.
Ginger, Zingiber officinale, is known throughout the world for its tonic and
spiritually uplifting properties. When used fresh, it’s especially effective
at improving digestion and calming nausea and indigestion —  making it a
great follow-up to any hearty meal.

5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract Salt to taste
Preparation: 1. Peel the pears, quarter them lengthwise, and core. Slice pears
thinly and place in a saucepan with the apple cider and ginger root. Add a
pinch of salt.
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15
minutes.
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering
pears, stirring, until the sauce is thick and clear.
4. Remove from heat and stir in almond extract. Serve warm or cold.
Serves 6

Orcas Island Goji Berry Wild Rice Salad – from Julia
S.

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
beets 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.

Chocolate Recipe Alternative With Goji And Prune from Alex Windall

Satisfy your chocolate cravings in a healthy way this holiday season with
a simple recipe switch. You can replace up to three-quarters of the shortening
in chocolate recipes with a puree of dried plums and a quarter part Goji Berries.
The puree will add a dense, fudge-like texture to recipes and works especially
well with chocolate. What’s more, dried plums, or prunes, are an excellent
source of boron and both are an excellent source of fiber.

Tips: There are many ways to make your holiday menu healthier. Avoid self-basting
turkeys, which are usually injected with butter or other fatty additives.
Replace the shortening in baked goods with applesauce or pureed prunes. This
will make your baked goods denser, but you can lighten them up by using a
softer flour, such as pastry or cake flour, and by beating the egg whites
and folding them into the batter. Use fat-free chicken broth to flavor mashed
potatoes. And flavor your butternut squash or sweet potatoes with orange juice
or pineapple juice, instead of salt and butter.

Amchi B’s Favorites from “Recipe’s from Shangri-la”
The Tanaduk Cookbook

Tibetan Goji & BlueBerry-Peach Pie

A lavish nutty
crust surrounds layers of juicy peaches, Goji Berries and blueBerries. A  perfect
nutrient rich treat.
Crust: 1 and 1/4 cup all-purpose flour
2 tablespoons sugar or Stevia liquid extract – 20 drops
1/8 teaspoon of nutmeg
5 tablespoons butter, cut into 1-inch chunks
1 egg, beaten
1/2 teaspoon almond extract
1/2 cup finely chopped pecans Peach layer
3 cups peeled and sliced fresh peaches
2 tablespoons sugar or Stevia liquid extract – 20 drops
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon butter BlueBerry layer
4 cups blueBerries
1/4 cup sugar or vegetable glycerin
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter
GojiBerry layer: 4 cups Goji Berries – presoak twenty minutes in peach juice
to soften (water will also work)
1/4 cup sugar or vegetable glycerin
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter
Preparation: 1. To make the crust, place the flour and sugar or glycerin in
a food processor. Process briefly to mix. Drop the chunks of butter into the
feed tube with the motor running and process quickly until the mixture is
crumbly. Add the egg, almond, and pecans and process until just combined.
Do not overmix the crust.
2. Form the dough into a flattened ball and press it into the bottom and sides
of a 12-inch tart pan with a removable bottom. Chill the crust for 30 minutes.

3. Preheat oven to 350°F.
4. Bake the crust for 15 to 20 minutes, or until slightly brown around the
edge. Cool the crust on a wire rack.
5. To make the peach layer, mash the peaches together with the sugar/glycerin,
lemon juice, and cornstarch in a medium saucepan and cook over medium heat
for 5 minutes, or until the mixture thickens. Add the butter and stir until
blended. Cool slightly and pour into the cooled crust.
6. To make the blueberry layer, mash 2 cups of the blueberries with the sugar/
glycerin, cornstarch, lemon juice, and cinnamon and cook in a large saucepan
over medium heat for about 10 minutes, or until thickened and translucent.
Stir in the butter and the remaining whole blueberries. Cover the peach layer
with this blueberry mixture. Leave the tart in the pan and cover tightly with
plastic wrap before putting into the pack.
7. To make the Goji Berry layer, mash 2 cups of the presoaked or blanched
Goji Berries with the sugar or glycerin, cornstarch, lemon juice, and cinnamon
and cook in a large saucepan over medium heat for about 10 minutes, or until
thickened and translucent. Stir in the butter and the remaining whole Goji
Berries. Cover the blueberry layer with this Goji Berry mixture. Leave the
tart in the pan and cover tightly with plastic wrap before putting into the
pack. Makes one 12-inch pie!
Recipe from The Tanaduk Research Institute of Tibetan Medicine Copyright @
Tanaduk Research Institute

Amchi B’s Carrot Soup with Goji, Orange and Ginger

Pale brown, knobby fresh ginger adds a note of exotic, sweet spiciness to
soups and other dishes. Look for smooth, shiny ginger with no cracks in the
skin. Before slicing, chopping, mincing or grating, remove the thin skin using
a sharp knife or a vegetable peeler. To grate fresh ginger, use the finest
rasps on a standard handheld grater or use a specially designed ginger grater—a
small, flat ceramic or light metal tool with tiny, very sharp teeth.
1 Tbs. olive oil
2 Tbs. coconut oil
2 leeks, including tender green portions, thinly sliced
6 carrots, about 1 lb. total,  peeled and thinly sliced
1 red potato, about 1/2 lb., peeled and  coarsely diced
1 1/2 tsp. peeled and minced or  grated fresh ginger
5 cups chicken or vegetable stock
1/2 cup fresh orange juice
2 tsp. grated orange zest
1 half cup Goji Berries
Salt and freshly ground white pepper, to taste
Thin orange slices for garnish (optional)
Fresh mint sprigs for garnish (optional)
Preparation: In a large saucepan over medium heat, warm the olive and coconut
oils. Add the leeks and sauté until just slightly softened, about 3 minutes.
Add the carrots, potato and ginger and sauté until the vegetables are just
softened, about 5 minutes more. Add the stock, cover partially and simmer
until the vegetables are completely softened, about 20 minutes. Remove from
the heat and add the Goji Berries.
In a blender or food processor, puree the soup in batches, leaving some texture,
and return the soup to the pan. Alternatively, process with a stick blender
in the pan until the desired consistency is reached.
Set the pan over medium heat and stir in the orange juice and zest. Season
with salt and white pepper. Ladle the soup into warmed bowls and garnish each
serving with an orange slice and a sprig of mint. Serves 4 to 6.
Serving Tip: For an alternative garnish, top the soup with fried ginger. Peel
a 5-inch piece of ginger and slice it into a very fine julienne. In a small
fry pan over medium-high heat, pour in vegetable oil to a depth of about 1/2
inch. When the oil is hot, fry the julienned ginger until crisp and golden
brown, 20 to 30 seconds. Using a skimmer, transfer the ginger to a paper towel-lined
plate or tray. When cool, divide the ginger into 4 to 6 portions and use to
garnish each serving of soup.

Goji/Rhubarb Shortcake with Almond Brown-Sugar Biscuits
from Walter Reindale

One of the pleasures of spring is fresh rhubarb combined with the Tibetan
Goji Berry, made here into a sweet-tart ambrosial sauce with orange liqueur,
an exquisite pairing with richly flavored almond biscuits. Mouth-watering!

For the Filling: 1 1/2 pounds rhubarb, trimmed and cut into 1/2 inch pieces

1/2 cup Goji Berries
3/4 cup sugar or fifty drops of Stevia extract
2 tablespoons Grand Marnier or other orange liqueur
For the Shortcake: 1/4 cup blanched whole almonds or 3 tablespoons sliced
almonds
2 tablespoons sugar
1 tablespoons packed light brown sugar
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
3 tablespoons cold unsalted butter, cut into about 10 pieces
1/4 cup whole or lowfat milk
Lightly sweetened whipped cream
Preparation: 1. To make the filling, combine the rhubarb with the sugar and
1/2 cup water in a medium-large saucepan. Bring to boil over high heat, stirring.
Reduce the heat to low and cook, add the Goji Berries and cover, stirring
occasionally, until the rhubarb is tender but still hold some of its shape,
about 10 minutes and remove from the heat, stir in the liqueur, and cool to
room temperature. (The rhubarb mixture can be made a day ahead and refrigerated.
Reheat in a microwave to return to a sauce-like consistency.)
2. To make the shortcake, preheat the oven to 425F.
3. Combine the almonds and two sugars in a food processor. Process until the
nuts are finely ground. Add the flour, baking powder, and salt and pulse to
combine. Distribute the butter over the flour mixture and pulse until most
of the butter is the size of small peas. With the motor running, slowly pour
the milk through the feed tube, stopping just when the dough begins to come
together. Scrape out onto a lightly floured board, gather the dough together,
knead a couple of times, and roll or pat the dough until about 3/4 inch thick.
Using a 2 3/4- or 3-inch cutter, cut out 4 biscuits, recutting scraps if necessary.
Place the biscuits on an ungreased baking sheet at least 1 1/2 inches apart.
(The biscuits can be made 3 hours ahead and stored, loosely covered, in the
refrigerator.)
4. Bake for 15 to 18 minutes, until the biscuits are golden brown. Cool slightly
on a rack.
5. To serve, split the biscuits with a serrated knife. Place the bottoms on
serving plates, spoon about half the Goji/rhubarb mixture over, and replace
the tops. Spoon the remaining rhubarb over and top with dollops of whipped
cream. Serves 4.