The healing power of goji berries

Posted on sustenance

We have known for some time that goji berries are true miracle fruits — and our love for small berries is not waning. Many even associate the superfood with eternal youth or use it as a remedy. Of course, there is always a bit of truth behind myths and beliefs.

Goji berries, originally from China and the Himalayas, have been supplementing a healthy diet for centuries. Its healing properties are appreciated as much as its sweet taste.

Raw, dried or cooked — the goji berry can be used in many ways. The dried version is the best way to spice up salads, herbal teas or juices. The berries help with healthy weight loss, improve sleep and have a calming effect.

The goji berries have a slight spiciness — and just the right sweetness. Rich in nutrients, antioxidants, trace elements, essential amino acids, vitamin C and beta-carotene, they optimally complement a healthy diet.

As with any other ingredient, measurement is the key to a healthy diet. There are a variety of delicious recipes for goji berries.

We have discovered a recipe for a sweet bar made from amaranth, almonds, dates, goji berries and locust bean gum from our partner Goodnessis.com.

Carob Goji Bar Recipe

ingredients:

For 8 large rectangular bars or 16 square bars
lookout: Puffed quinoa can also be used instead of amaranth.

For the amaranth bar:

• 1 cup puffed amaranth (¼ cup amaranth for 1 cup puffed amaranth)
• 100g pitted, soft Medjool dates (approx. 5 large dates)
• 1 tsp coconut oil, melted
• ½ cup of almond butter, purchased or homemade
• A pinch of salt
• peel of a large lemon
• 1 ½ tsp freshly grated ginger
• 2 tbsp. coconut flakes
• 3 tablespoons finely chopped almonds
• 3 tablespoons finely chopped and dried goji berries plus 1 tablespoon (as garnish)
• 1 tablespoon dried coconut flakes (as a garnish)

For the carob gum coating:

• 2 tbsp. coconut oil
• ¼ cup locust bean gum
• ¼ cup of maple syrup
• ½ tsp vanilla extract (optional)

1. Heat a small pot (with a thick bottom), covered, at high temperature for two minutes. Add 1 tablespoon of amaranth and put the lid on again.
2. Wait five seconds and then swirl the pot a bit; you'll hear the grains puff up. Shake again until all grains are puffed.
3. Quickly place the puffed grains in a bowl. Repeat the process with the remaining amaranth, 1 tbsp each time. Then store it on the side.
4. Line a 17x17 cm square pan for the bars with baking paper. Place dates in a bowl and mash with a fork. If the dates aren't soft enough, soak them in water for a few minutes. Then let the water drain thoroughly and continue to crush.
5. Add melted coconut oil, almond butter, salt, lemon peel, ginger, and coconut flakes. Mix well and press in with the back of the fork until you get a nice mixture.
6. Add amaranth, chopped almonds and 2 tablespoons of dried goji berries and mix evenly. This mass may look dry, but that is no problem as it is pressed together in the mold.
7. Either by hand or with the back of a spoon, press the mass down very firmly into the mold until it is completely even and flat. Let it rest in the fridge while the carob seed coating is prepared.
8. For the carob gum coating, melt the coconut oil in a small pan, then turn off the stove. Add maple syrup and locust bean gum and mix until smooth with a small whisk or fork.
9. Stir in the vanilla extract and set aside. Remove the amaranth mass from the refrigerator and spread the carob gum coating evenly over the mixture with a spatula. Sprinkle with the remaining goji berries and shredded coconut.
10. Let it rest in the refrigerator for at least an hour. Cut into bite-size squares or rectangles with a sharp knife. Then refrigerate in an airtight container. The bars last up to two weeks.

Posted on sustenance