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Goji Berry Recipes

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Here at Goji's & More Inc. we believe that just because you live healthy doesn't mean that you cant enjoy what you eat. This is why we have built up a great collection of recipes that include goji berries in them. We would like to thank all of our customers and others for contributing to this great list of free recipes that we can provide for others to enjoy.


Breakfast Burrito:

*1 Large collard or kale leaf
*1 Small banana
*1TB honey
*1/4 cup soaked goji berries
*5 red dates, seeded
*1-2 TB almond butter (optional)


Split the banana down the middle and lay it out within the collard. Spread almond butter (if using) on banana. Spread the goji berries all over the banana. Wrap the leaf shut -- use honey to "weld" shut.


Winter melon desert:

*1 winter melon; top cut off and seeded
*1/4 cup rock sugar
*1/2 sugared winter melon pieces (optional)
*1/4 cup dried goji berries
*5 red dates, seeded
*4 cups hot water


1. Place the winter melon into the slow cooker
2. Sprinkle the remaining ingredients (except the water) inside the winter melon and around the melon.
3. Pour in the hot water.
4. Allow this to cook in the slow cooker for about 6 hours on low.
5. Serve warm or cold

* Note: Scrap the soft flesh of the winter melon and serve it with the goji berries and some of the liquid.


Goji Berry and Sea Bass Soup:

*1 sea bass (any fish seems to work)
*1/2 cup goji berries
*1 pound mushrooms
*1 scallion, chopped
*5 slices of fresh ginger
*5 cups of broth
*Salt (use a natural mineral-rich salt, if you can)
*5 Tablespoons rice wine

1. 1 teaspoon hoisin sauce Smear fish with 1 tbsp of rice wine and a little salt.
2. Add in the Goji Berries, button mushrooms, scallion, ginger and hoisin sauce.
3. Boil the stock in a separate medium to large sauce pan.
4. Place the seasoned fish into the sauce pan containing the stock.
5. Simmer the soup until the fish is done (about 20 minutes)
6. Add rice wine and salt to season before serving


Goji Rotini Recipes

*1/2-cup chopped onion
*16oz chopped broccoli
*16oz rotini pasta
*2 cloves garlic, minced
*1 24oz jar chunky garden pasta sauce
*1/4-cup goji berries
*Olive oil
*Salt and pepper

Boil rotini until al dente. Then drain

In large skillet sauté broccoli garlic and onion in a small amount of olive oil. Add in pasta sauce and simmer 5 to 10 minutes. Add in rotini pasta and goji berries season with salt and pepper.

Cook 5 to 10 more minutes until pasta and berries are tender.

Serves 3 to 4

Goji Berry Meatloaf

What you need:

• 1lb ground beef
• 1/4 cup chopped onion
• 1-2 TB ketchup
• 1/4 cup goji berries
• 1 egg slightly beaten
• 1/4 cup cracker crumbs
• 2 TB soy sauce
• salt & pepper

Glaze Topping:

• 1/4 cup ketchup
• 3 TB brown sugar
• 1-2 TB soy sauce

Pre heat oven 375. Mix all ingredients together in medium bowl. Season with salt and pepper. Pour mixture into loaf pan and stab meat mixture with fork. Form loaf away from edges of baking pan. Bake 45-50 minutes. Pour on glaze topping the last 10 minutes. Let stand 5 or 10 minutes before serving.

Goji Bread Pudding Recipe:

Holiday Goji Bread Pudding

* 16 slices bread, cubed

* 1 cup Goji Berries

* 2 (12-ounce) cans evaporated milk

* 4 large eggs, slightly beaten

* 4 tablespoons butter, melted

* 3/4 cup firmly packed brown sugar

* 1 tablespoon vanilla extract

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

*1 jar caramel sauce for accompaniment (optional)

1. Grease 12 x 8-inch baking dish.
2. Combine bread and Goji Berries in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
3. Preheat oven to 350°F (175°C).
4. Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Top with caramel sauce.
5. Makes 8 servings.


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.


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.


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.

 


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.

 


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
Organic 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.

 


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


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 Goji's 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.


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.


Pumpkin 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.




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 putting into the pack. Makes one 12-inch pie.

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