Goji Berry Recipes
Goji Berry Recipe: Making A Goji & BlueBerry-Peach Pie
A lavish nutty crust surrounds layers of juicy peaches, Goji Berries and blueBerries. A perfect nutrient rich treat.
Ingredients Needed For Crust:
- 1 1/4 cup all-purpose flour
- 1/8 teaspoon of nutmeg
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 4 cups blueberries
- 1/2 teaspoon almond extract
- 1/2 cup finely chopped pecans Peach layer
- 3 cups peeled and sliced fresh peaches
- 1 tablespoon butter blueberry layer
- Dash of ground cinnamon
- 5 tablespoons butter, cut into 1-inch chunks
- 2 tablespoons sugar or stevia liquid extract (20 drops)
Making the Goji Berry layer:
- 4 cups Goji Berries - presoak twenty minutes in peach juice to soften (water will also work)
- 1/4 Cup of sugar or vegetable glycerin
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Dash of ground cinnamon
- 1 tablespoon butter
Preparation for Goji Berry & Blueberry-Peach Pie:
- 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 organic pecans and process until just combined. Do not overmix the crust.
- 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.
- Preheat oven to 350°F.
- Bake the crust for 15 to 20 minutes, or until slightly brown around the edge. Cool the crust on a wire rack.
- 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.
- 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.
- 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!
Goji Berry Recipe: Orcas Island Goji Berry Wild Rice Salad
Makes 6 servings (about 1 cup each)
Preparation Time: 10 to 15 minutes
What You'll Need For This Recipe:
- Combine rice, beans, Goji Berries, and peas; pour 2/3 cup vinaigrette over and toss. Season to taste with salt and pepper.
- 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.
- Sprinkle with nuts, if desired.
- Whisk together all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.
- 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.
- Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.
- Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
- Remove from heat and stir in almond extract. Serve warm or cold.
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons finely chopped shallots or red onion
- 2 tablespoons raw honey
- 2 tablespoons orange or pineapple juice
- 1 tablespoon chopped parsley
- 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
- 1 Tbs. Olive Oil
- 2 Tbs. Coconut Oil
- 2 leeks thinly sliced
- 1/2 cup of Goji Berries
- 6 carrots peeled and thinly sliced
- 1 red potato 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
- Salt and freshly ground white pepper (to taste)
- Thin orange slices for garnish (optional)
- Fresh mint sprigs for garnish (optional)
Making the Vinaigrette (Makes about 1 cup)
Goji Berry Recipe: Goji-Ginger Almond Pears
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 berries 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.
What You Need:
This Goji Berry recipe makes enough to serve 6.
Goji Berry Recipe: Chocolate Alternative With Goji & Prune
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.
Goji Berry Recipe: Carrot Soup with Goji, Orange & 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.
What You Need:
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.