Goji Berries

Goji Berries are also known as Wolfberry, mede berry, barbary matrimony vine, bocksdorn, Duke of Argyll’s tea tree, Murali and red medlar.

In Japan the plant is known as kuko and the fruits kuko no mi; in Korea the berries are known as gugija; and in Thailand găo gèe.

Goji berries grow on an evergreen shrub, native to the temperate and subtropical regions of South-Eastern Europe and Asia and the Himalayas of Tibet. They are in the nightshade (Solonaceae) family.

Culinary and Medicinal Uses
As a food, dried goji berries are traditionally cooked before eating: by adding to rice congee and almond jelly, or used in Chinese tonic/medicine soups. The berries are also boiled as a herbal tea, often with chrysanthemum flowers, dry plums or black tea.

Lotus Goji are dry wrinkly red berries that look like thin red raisins. They have a mild tangy and slightly sweet-sour taste, with a chewy texture. Similar to cranberry or dry plum, milder than sour cherry.

Goji berries have been used for 6,000 years by herbalists in China, Tibet and India to: protect the liver, help eyesight, strengthen the legs, boost immune and circulation and generally promote longevity. Well known to be rich in antioxidants.

Try adding a few Lotus Organic Goji berries to your tea while it brews, or toss with trail mixes, into muesli or puree into smoothies. Goji also make a fantastic sprinkle when ground with linseed or almond into a course powder. Store the powder in the fridge and use to sprinkle on sweet or savoury foods for an antioxidant, fibre and omega boost.
Lotus Goji can even be added to your water bottle, hydrating you full of antioxidants (and fibre if eaten)

Lotus Goji berries can be drunk as a hot tea, add 2Tbs to boiling water, or added to your cold water bottle. They are a lovely addition in Middle Eastern tagines or through Indian jewelled rice. Or melt your favourite chocolate, add Lotus Goji berries and nuts then set on baking paper, break into bite sized healthy treats.

Lotus Go Goji Juice or Jam

A zesty energizing drink or a spreadable jam depending on the amount of water you add to the mix.

Puree ¼ soaked Lotus Goji berries, ½tsp orange zest, ½tsp grated ginger, 1tsp raw honey or Lotus agave nectar. Blend until smooth and use as a spread or add 1-2C coconut/filtered water for an energy drink!

Coconut-Goji Cream

This yummy red sauce turns fruit salad into a delicious dessert. Use as a dressing on sweet or savoury salads. Puree ½C soaked Lotus Goji berries, ½C raspberries, 1C coconut cream, 2 dates and ½tsp cinnamon.

Goji Relish

Dice and sauté 1 red onion, 1 celery stalk, a red chilli, 1tbs ginger and garlic. Add ¼C Lotus Goji berries, ¼C currants, ¼C orange juice and 1Tbs lime juice or red wine vinegar. Cook gently until the liquid evaporates. Season and serve or refrigerate until needed.

Mashed Goji Sweet Potato

Dice a large sweet potato and steam until tender, adding ¼C Lotus goji berries at the end to plump. Mash with a knob of butter, ½tsp fresh ginger and seasoning. Sprinkle with toasted walnuts to serve.

Jewelled Rice

A delicious side or main can be made by sprinkling saffron steamed rice with Lotus Goji berries, toasted almonds and pistachios, raisins/sultanas, diced dry apricot, orange/lemon zest and a spice mix pan fried mustard seeds, cumin, cinnamon, and sea salt. Can also be made with couscous or Lotus Quinoa.

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