Goji berries (also known as wolfberry) have been used in Asian herbal medicine for over 5,000 years, but only recently have western cultures "discovered" the power of this remarkable food. A small and red berry, goji's grow on a thorny perennial bush, and are indigenous to the difficult terrains of the Himalayan mountain range.

They are one of the most nutrient-rich foods on earth - arguabley among the most potent superfoods known, the goji berry offers an exceptional balance of daily macronutrients: containing carbohydrates, high-quality protein, healthy fat, and soluble fiber. The goji's solid plant-based protein is packed with 18 amino acids - including all 8 essential amino acids - which is 10% of the fruits composition.

Also full of free-radical-devouring antioxidants, goji berries have been historically used to support the immune system and longevity. Rich in vitamin A and a good source of vitamin C, these berries additionally possess over 20 trace minerals and vitamins including zinc, iron, phosphorus, riboflavin (B2), vitamin E, and carotenoids which include beta-carotene. And to put things in perspective on just how powerful the little goji berry is, ounce per ounce it contains more vitamin C than oranges, more beta carotene than carrots, and more iron than soybeans or spinach. Goji berries are a truly remarkable food.

One of my favorite sources for these berries, Navitas Naturals, says these berries offer a sweet flavor somewhere in between a dried cherry and a cranberry. They share this helpful information on their website:

•   Use as a 1:1 replacement for raisins, currants, or other dried fruit.
•   For a healthy punch, add them dried to batters, to cookie doughs, to oatmeal and granola, to trail mixes, and to salads.
•  Reconstitute whole berries by soaking in purified water for 1 hour, and enjoy in a fresh fruit salad and smoothies.
•   Goji berries store for long periods of time, and are an excellent eating-out-of-hand fruit to bring on camping trips and outdoor excursions. I always have a bag stashed in the glove box of my car for those times when I'm caught in traffic and am dying for something to eat.

You can also get them ground into a powder, which makes for easy mixing when making smoothies, puddings, stirring into yogurt, and so on.

Here are a couple recipes calling for the whole, dried berry. If you're looking for a new and fun way to add more nutrition to your snacks and meals, seriously consider the superfood goji berry!

Goji Berry Muffins

Ingredients:
1/4 cup butter, melted (or coconut oil)
2 eggs
1/2 cup raw honey
1 teaspoon vanilla extract
1/2 cup milk
1 cup whole wheat flour
1/2 cup ground flaxseed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup dried goji berries
3/4 cup fresh or frozen blueberry


Directions:

Preheat oven to 350 degrees F. Grease muffin pan. In small bowl, beat together the butter, eggs, honey, vanilla, and milk. In large bowl, sift together dry ingredients; gently fold liquid ingredients into dry; finish by folding in blueberries. Pour batter into muffin pan; bake for approximately 30 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Goji Berry Chewy Chunks

You can easily add other nuts and dried fruit to this delicious and satisfying snack. These are so good, they could be called dessert!

Ingredients:
1 1/2 cups raw almonds
1 cup dried black cherries unsweetened and unsulphured is best
1 cup unsweetened, flaked coconut
3/4 teaspoon sea salt
1 cup goji, dried berries
1/3 cup chia seed
1/2 cup pure maple syrup Grade B is best
1/2 teaspoon vanilla extract


Directions:

Preheat the oven to 300 degrees F. Coat parchment paper with vegetable spray and use this to line a large baking sheet.
In a food processor, use the pulse feature to coarsely chop the almonds. Add the cherries and pulse several more times into a chunky dry mixture. Add the coconut flakes, sea salt, goji berries and chia seeds, then pulse until the ingredients are well tossed. Pour in the maple syrup and vanilla and briefly process to mix all the ingredients together; be careful no to over-mix.
Spread the mixture onto the parchment paper and form into a compact rectangle, about a half-inch thick. Bake for 30-40 minutes, or until edges have turned golden. Remove from the oven and let cool for 10 minutes. Cut into squares on the pan, then let cool completely to allow the bars to further solidify. Store in airtight container in cool place.

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