Recipes using Goji Berries?!
Do you have any recipes i can do with them?
http://www.goodnessdirect.co.uk/detail/7...
Answers: I work for Holland & Barrett and have recieved 5 tins of Goji berries (see linked picture) because they are out of date.
Do you have any recipes i can do with them?
http://www.goodnessdirect.co.uk/detail/7...
try this one
http://www.gojiberries.us/index.asp?Page...
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Pumpkin and Goji Fritter
75g Goji
500g Fresh pumpkin
4 tbsp. Caster sugar
125g Self raising flour
1 tsp Orange rind (or a table spoon of mixed peel, finely chopped)
? tsp Ground allspice
2 Eggs (separated)
Sunflower oil for deep fat frying
Ground cinnamon
1. Soak the Goji berries in water to rehydrate them
2. Chop the pumpkin into small cubes, separate and discard the seeds. Boil for 10 minutes or until tender. Drain off water and puree or mash
3. Drain the Goji Berries. Mix with pumpkin, 2 tablespoons of sugar, flour, orange, egg yolks, and allspice and mix together
4. Beat the egg whites until stiff, then fold into pumpkin mixture
5. Heat the oil in frying pan. Cook mixture in Tablespoon dollops for 8 – 10 minutes so they are golden brown. Drain on some kitchen towel. Dust with cinnamon and sugar. Best served warm.
Rum, Goji Berry & Chocolate Ice Cream
3 egg yolks
175g sugar
300ml milk
100g Plain chocolate, grated or chopped small
100g Goji Berries soaked in rum for four hours
1tsp vanilla extract
450ml whipping cream, softly whipped
Whisk egg yolks, sugar, and milk in a bowl over a bain-marie (hot water) till it coats the back of a spoon, don’t boil
Stir in the chocolate and goji berries
Fold in the whipped cream
Transfer to a rigid plastic container and freeze for one hour
Beat well and freeze for another hour
Beat again and finally freeze till needed
Remove from the freezer 15 minutes before serving
Goji Berry Muffin
This is a classic goji berry recipe that you just have to try!
450g butter
450g brown sugar
225g honey
6 eggs
1tsp vanilla extract
1tsp salt
3tsp baking powder
3tsp bicarbonate of soda
800g flour
180g wholemeal flour
1tsp cinnamon
1tsp nutmeg
225ml milk
180ml single cream
200g chopped pecans
250g dried goji berries soaked in stock syrup
Cream the butter, sugar, and honey
Add the eggs gradually
Add the cream
Add the milk gradually in alternation with the flour and other dry ingredients
Fold in the goji berries and nuts
Spoon into cases and bake for 10-15 minutes at 180 degrees
Enjoy!
Goji Berry Recipes
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Goji Oat Clusters:
Preparation Time: 25 minutes
Ingredients:
1 1/2 bananas
1 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup date sugar
2/3 cup whole wheat flour
1 1/4 teaspoons arrowroot powder
2/3 cup raw walnuts, ground
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup oats
1/4 cup Goji berries
1/4 cup raisins or currants
6 dates, pitted and chopped
1/2 cup raw walnuts. chopped
Instructions:
Preheat oven to 375 degrees.
Blend bananas, applesauce, vanilla, and date sugar in blender until creamy.
In a large mixing bowl, combine the flour, arrowroot powder, ground nuts, cinnamon and nutmeg. Add the blended wet ingredients to the dry ingredients and mix well.
Stir in oats, Goji berries, raisins, dates, and chopped nuts.
Bake for 10 minutes.
Yields approx. 40 cookies.
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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.
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Tibetan Goji Berry Salad:
Ingredients:
1/2 cup dried Goji Berries
1/2 cup wheat berries
1 1/ cups reduced-sodium chicken broth
1 Tablespoon extra-virgin olive oil
1 Tablespoon walnut oil
3 Tablespoons lemon juice
(from one large lemon)
1 Tablespoon apple-cider vinegar
2 large scallions (white & green parts) thinly
sliced1 crisp red-skinned apple, unpeeled,
cut into small dice
1 large celery stalk, diced
1/2 cup walnuts, toasted
1/2 cup finely minced Italian parsley leaves
Pinch ground cinnamon
1 teaspoon Agave
Salt
Instructions
1. Combine broth & wheat berries in small
saucepan and place over medium heat. Bring
to boil. Reduce heat to very low, cover &
simmer 35 minutes, until most of the water has
been absorbed and the kernels are tender yet
chewy. Drain any excess water.
2. In medium serving bowl, whisk both oils,
lemon juice & vinegar. Add drained wheat berries.
3. Add all remaining ingredients to bowl, toss
to coat. Season with salt, to taste. Refrigerate, covered, until ready to serve. Serve cool or at room temperature. Serves 4 people.
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Goji Energy Bars:
1 cup pine nuts
1/4 cup soaked buckwheat
1/4 cup agave
1 cup pumpkin seeds
1 cup almonds
water
Dried Goji Berries
Put pine nuts, soaked buckwheat, pumpkin seeds, almonds, and some Goji Berries ( your preferred amount) into a blender or food processor and blend for a few seconds. In a bowl, mix these ingredients with the agave and add a little more water to moisten and add more dried Goji Berries.
Mold the mixture into energy bars. Use cookie molds or make balls with your hands or use a fork on a plate to make compact energy bars. Let sit for awhile.
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Goji Berry and Cranberry Chutney:
Total Time: 40 minutes Makes: 3 1/2 cups
12 oz. fresh cranberries
2/3 c. goji berries
1/4 c. chopped dried apricots
1 medium shallot
1 c. organic apple cider
2/3 c. sugar or 1 c. brown rice syrup
2 Tbsp. Wild Oats
Orgnaic Maple Syrup
1 1/2 Tbsp. fresh grated ginger
1 tsp. cinnamon pinch cayenne pepper pinch allspice
1/2 tsp. salt
1/3 c. chopped walnuts Zest of one orange
Combine cranberries, goji berries, apricots and shallots in a saucepan. Add cider and enough water to cover. Bring to a boil, then turn down to a simmer. Cook for 15 minutes, or until the goji berries are soft and plump, and the cranberries "pop." Stir in sweetener, maple syrup, spices and salt. Cook 5 minutes longer. Adjust seasonings, remove from heat, and stir in walnuts and orange zest. Cool to room temperature. Store in a covered container in refrigerator for up to 2 weeks.
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Extreme Smoothies:
Serves 1
1/3 cup orange juice
3 ice cubes
Handful of Extreme Health's Tibetan Goji Berries (30-40)
ADD one item below and blend for 1 minute:
(Try a different fruit each day)
6 strawberries
1/4 cantaloupe
3 blueberries
1 small banana
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Homemade Goji Juice:
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's a great pick-me-up between meals and the most delightful way to enjoy a glass of water.
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Goji Sweet Sauce:
Ingredients:
1/2 cup goji berries (pre-soaked for 1 hour)
Water of soaked goji berries
1/2 cup blackberries/blueberries/raspberries
1 cup young coconut meat (or 1 cup reconstituted dried coconut flakes)
2 pitted dates (or other sweetener ? 1 tbsp raw honey/agave nectar/rice syrup/barely syrup/maple syrup)
30ml coconut water/water/goji juice
1/2 tsp cinnamon
1/2 tsp vanilla essence
Pre-soak the goji berries in water for 1 hour. Put all the ingredients in a blender and blend until smooth. Add more liquid as desired. One possible variation among many is adding coconut cream instead of coconut water.
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Pumkin and Goji Fritter
Ingredients:
75g goji berries (pre-soaked for 1 hour)
500g pumpkin
4 tbsp brown sugar
125g flour
2 eggs
Oil for deep fat frying (coconut/safflower/sunflower)
Pinch salt
2 tsp cinnamon
Pre-soak the goji berries in water for 1 hour. Chop the pumpkin into small cubes (discard the seeds), then boil for 10 minutes or until tender. Drain off the water and puree or mash. Next mix the drained goji berries with the pumpkin, sugar, flour, eggs and salt. Heat the oil in frying pan. Cook the mixture in dollops for 8 ? 10 minutes until they are golden brown. Drain on some kitchen towel. Dust with cinnamon and sugar.
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Goji and 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
2 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
Goji Berry 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 over mix 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 pu
Can't see the picture and have never heard of the berries before. but you could try making wine out of them. If you could tell me more about them I could suggest a recipe. Looked them up in wikipedia look alot like raspberries.