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| Goji Berry Trail Mix, Salads, Boost Bars, Food |
1) Extreme Smoothies |
| Goji Berry Stuffing: |
| 1) San Francisco Style Goji Stuffing 2) Southern Style Goji Stuffing 3) Low Fat Style Goji Stuffing 4) Apple Goji Berries Pecan Stuffing 5) Goji Berries, Sausage Stuffing 6) Tropical Stuffing 7) Panettone Stuffing |
| Goji Desserts: |
| 1) Holiday Goji Bread Pudding 2) Goji Berry, Almond, Cinnamon Rolls 3) Goji Berry, Apple, Pecan Muffins 4) Goji Berry Cake 5) Goji Berry, Nut Cookies |
| Goji Boost Energy Drinks: |
| 1) Extreme Health's Gojitini 2) Hot Buttered Goji-Cranberry Cider 3) Goji Berries Margaritas 4) Goji Berry Champagne Ambrosia 5) Extreme Pink Champagne |
| Goji Berry Trail Mix, Salads, Boost Bar & Smoothies | |||
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Extreme Smoothies |
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| 1/3 cup orange juice
3 ice cubes Handful of Extreme Health Organic/ Wild Crafted Goji Berries ADD one item below and blend for 1 minute: |
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| Eternal Smoothie of Youth | |||
1 Tablespoon Finely Ground Milk Thistle Seeds |
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| 1. | Grind the milk thistle seeds and soak in pure water overnight. | ||
| 2. | Put Wild Tibetan Goji Berries in a blender until well chopped. | ||
| 3. | Add milk thistle seeds and the water in which they have been soaking. | ||
| 4. | Add a little lemon juice, which is optional. | ||
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Michele's Favorite Easy Trail Mix |
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| ½ pine nuts to ½ Extreme Health Organic/ Wild Crafted Goji Berries Add to taste a handful of cashew nuts, pecans, pistachios, sunflower seeds, flax seeds, small amount of pine nuts, walnut pieces, dried blueberries, apple slices, cherries, peaches, pineapple, and a small amount of coconut shreds, or add dark chocolate chips for sweet-tooth fix. Mix it up! |
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| Extreme Health's Goji Energy Bars | |||
| • Extreme Health Organic/ Wild Crafted Goji Berries • 1 cup sunflower seeds • 1 cup pine nuts • ¼ cup soaked buckwheat • ¼ cup agave • 1 cup pumpkin seeds • 1 cup almonds • Water |
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| 1. | Put sunflower seeds, pine nuts, soaked buckwheat, pumpkin seeds, almonds and some goji berries (depending on preference) into a Blend-Tec blender or food processor and blend for a few seconds. In a bowl, mix these ingredients with the agave and a little water to moisten and add some more whole dried goji berries. | ||
| 2. | 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. After compacting the bars, add more energy by letting them sit in direct sunlight for a while. | ||
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| Holiday Goji Rice | |||
• 1 Cup Wild Rice, soaked until soft 1 Tablespoon of Lemon Juice |
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| 1. | Soak rice for 4 or more days, changing water daily, until soft and fluffy. (If you do not want a 100% uncooked dish, steam the rice in a rice steamer) | ||
| 2. | Using a blender, blend the sundried tomatoes, lemon juice, Nama Shoyu, cumin, chili and garlic to make a paste. | ||
| 3. | In a large bowl, toss rice with shredded squash, onion, mushrooms, tomato, cilantro and paste. | ||
| 4. | Mix well and garnish with additional cilantro and Goji Berries, or mix Goji Berries into the rice for added color and flavor. | ||
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| Goji Granola Goodness | |||
| • 6 Cups Truly Raw Oats 2 Tablespoons Almond Butter
• 2 Cups Almonds 2 Tablespoons Vanilla • 2 Cups Pecans 1 Tablespoon Cinnamon • ½ Cup Extreme Health Organic/ Wild Crafted Goji Berries • 4 Cups Unsweetened, Dried Coconut Flakes • 1 Cup Sunflower Seeds |
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| 1. | Coarsely grind the oats in a food processor, adding the cinnamon gradually. Put oats in a mixing bowl. | ||
| 2. | Grind the coconut until very fine. | ||
| 3. | Add the Goji Berries, vanilla and almond butter. Mix again, add sunflower seeds, pulse. | ||
| 4. | Add oats to the mixture. Pulse until mixed in. | ||
| 5. | Add nuts, pulse a few times, making sure it is still crunchy in texture. | ||
| 6. | Add some agave, mix and put on a dehydrator tray at 105 degrees F for 4-6 hours, turning over from time to time. | ||
| 7. | Remove and serve when it is completely dry and crispy. | ||
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| Goji-licious Salad | |||
• 3 oz. Green Grapes, Halved |
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| 1. | Pour lemon juice over apples. | ||
| 2. | Put all ingredients in bowl. | ||
| 3. | Mix and serve with sauce of choice. | ||
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| Goji & Pear Salad Delight | |||
| 3 Pears 3 Tablespoons Olive Oil ½ Cup Hazelnuts 1 Tablespoon Apple Cider Vinegar 6 oz. Mixed Greens for Salad 1 teaspoon Dijon Mustard Lemon Juice (for tossing) Celtic Sea Salt Salad Seasoning 2 Tablespoons Hazelnut Oil Extreme Health's Organic/Wild Crafted Goji Berry (soaked* or dry) |
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| 1. | To make the dressing, whisk oil, vinegar and mustard in a mixing bowl. Add salt seasoning to taste. Peel, core and slice pears and toss them in lemon juice. Arrange the salad greens on serving plates and place pears on top. Chop the hazelnuts, and sprinkle hazelnuts and Wild Tibetan Goji Berries on the salad. Spoon on the salad dressing and serve immediately. |
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| Goji Berry Sauce | |||
| ½ Cup Soaked Extreme Health's Organic/Wild Crafted Goji Berry 2 Tablespoons coconut oil Blend and serve as a topping or mix with yogurt. |
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| Goji Vinegarette | |||
| • ½ Cup Cider Vinegar • ¼ Cup Olive Oil • 2 Teaspoons White Sugar • ¼ Cup Extreme Health's Organic/Wild Crafted Goji Berry |
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| 1. | In a saucepan combine vinegar and Wild Tibetan Goji Berries. Cook over medium heat until Goji Berries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled. | ||
| 2. | Toss with your favorite salad. | ||
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| Tibetan Goji Berry Macaroons: Raw in Ten Minutes by Brian Au | |||
| • 2 Fresh Young Coconuts • ¼ Cups blended soaked Buckwheat (optional) • Almond pulp* mixed with ¼ Cup Agave • *Almond pulp is the remainder of Almond Milk: put four cups of water into the blender, along with 3 cups of soaked Almonds and ¼ cup of Agave. • Blend until the almonds become very small crumbs in size. Strain into container using a strainer or a cheese cloth to separate milk from pulp. • 4 Tablespoons Nutiva Raw Extra Virgin Coconut Oil • ¼ Cup Water • ¼ Cup Agave • Soaked Extreme Health's Organic/Wild Crafted Goji Berry • Finely ground Golden Flax Seeds (optional) |
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| 1. | Place all ingredients into a blender with the water first, coconut flash next with some coconut water, almond pulp, coconut oil, then Agave and soaked Wild Tibetan Goji Berries. | ||
| 2. | .Blend until semi smooth chunky consistency. The coconut flash should be pretty fine and semi smooth in texture, then you know you are done blending. | ||
| 3. | Next, use your hands to make macaroon size balls and coat with extra almond pulp to make it drier and firmer. You can also use some ground flax seeds or blended buckwheat. | ||
| 4. | Slightly flatten the macaroon balls with your hands or spoon and add one soaked Wild Tibetan Goji Berry on top for garnish, and Enjoy! | ||
| 5. | Makes about 10 macaroons. | ||
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| Fresh Goji Power Soup | |||
| • ½ Cup Extreme Health's Organic/Wild Crafted Goji Berry (soaked; save soak water) • 1 Cup chopped Kale • ½ Bunch Cilantro and/or Parsley • ½ Cup Sunflower Sprouts½ tsp Sea Salt • 2 Stalks Celery • 2 Tbsp Truly Raw Cashews • 1 tsp Raw Cacao Nibs |
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| 1. | Add goji berries and goji berry soaked water in a blender. Add the rest of the ingredients and blend until smooth. Add more water if necessary. Serve right away. | ||
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| Tibetan Goji Berry Tips | |||
Also soak Extreme Health's Organic/Wild Crafted Goji Berry for 15 to 20 minutes and add on top of you favorite dessert, salad, soup, cereals. Or toss some of your favorite nuts and raisins to make an instant trail mix, pine nuts, walnuts, pistachios and Wild Tibetan Goji Berries makes an amazing trail mix . |
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| Goji Berry Stuffing | |||
| San Francisco Style Goji Stuffing | |||
• Sea Salt and ground black pepper |
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| 1. | 2 apples, peeled, cored and diced (preferably Macintosh) | ||
| 2. | 2 celery stalks, chopped 2 tablespoons chopped fresh rosemary 2 teaspoons fresh thyme | ||
| 3. | 4 cups sourdough bread cubes 2 cups reduced-sodium vegetable broth | ||
| 4. | Preheat oven to 375 degrees F. | ||
| 5. | Heat oil in a large skillet over medium heat. Add onion, apples and celery and sauté 5 minutes, until soft. | ||
| 6. | Add rosemary, sage, stir to coat apples and vegetables with herbs and spices. | ||
| 7. | Transfer mixture to a large bowl and add cubed bread, goji berries and vegetable broth. Toss to combine. | ||
| 8. | Season, to taste, with sea salt and black pepper. | ||
| 9. | Transfer the stuffing mixture to a baking dish and bake in oven at 375 degrees F for 45 minutes Makes 10 servings. |
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| Southern Style Goji Stuffing | |||
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| 1. | Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. |
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| 2. | Bake Cornbread in preheated oven for 20 minutes, or until golden brown. | ||
| 3. | Meanwhile, in a large saucepan over medium heat, melt butter and sauté onion, celery, green & red pepper and garlic. When onions are tender stir in thyme, rosemary, and sage, salt, pepper, Tabasco and broth. Bring to a boil and then remove from heat. | ||
| 4. | Crumble the cornbread, Goji berries and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency. | ||
| 5. | Bake on 400 for 30 minutes or until golden light brown. Makes 10 servings. |
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| Low Fat Style Goji Stuffing | |||
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| 1. | Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. | ||
| 2. | Toast seven (7) pieces of whole grain bread…set aside for remaining ingredients | ||
| 3. | Meanwhile, in a large saucepan over medium heat, melt butter and sauté onion, celery, green & red pepper and garlic. When onions are tender stir in thyme, sage, rosemary, sea salt, ground pepper, and broth. Bring to a boil and then remove from heat. | ||
| 4. | Crumble the toasted bread, goji berries and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency. | ||
| 5. | Bake on 400 degrees F for 20 minutes….serve warm Makes 10 servings. |
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| Apple Goji Berries Pecan Stuffing | |||
| • 1 medium tart apple, cored and diced • 2 teaspoons butter • 1/4 cup Extreme Health Organic/ Wild Crafted Goji Berries • 1/4 cup pecans, coarsely chopped • 1/8 teaspoon cinnamon • Pinch nutmeg and allspice • Salt, to taste |
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| 1. | Quickly saute apple in butter until apple begins to brown, about 2 to 3 minutes. Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. |
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| 1. | Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet. | ||
| 2. | Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and Goji Berries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock. | ||
| 3. | Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top. Makes 12 servings. |
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| Tropical Stuffing | |||
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| 1. | Cut bread into 1 inch cubes. Place in a large bowl. |
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| 2. | Add pineapple, celery, onion, water chestnuts, almonds and Goji Berries. Set aside. | ||
| 3. | In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. | ||
| 4. | Stuff a 10 pound bird just before baking. Makes 2 quarts. |
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| Panettone Stuffing | |||
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| 1. | Preheat the oven to 350 degrees F. | ||
| 2. | Cut the panettone into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes. | ||
| 3. | Take off the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl. | ||
| 4. | Meanwhile, place the dried apricots, julienned and the Goji Berries in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain fruit once plumped. | ||
| 5. | Raise the oven temperature to 375 degrees F. | ||
| 6. | Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried apricots, julienned, Goji Berries and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole. | ||
| 7. | Bake uncovered until golden brown on top, about 40 minutes. | ||
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| Goji Desserts | |||
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| 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. | ||
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| Goji Berry - Almond Cinnamon Rolls | |||
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| 1. | Grease a 13 x 9 x 2-inch pan. | ||
| 2. | Prepare dough according to package directions, adding cardamom to dry ingredients. Turn dough out onto a lightly floured surface. Knead dough for 5 minutes; let rest for 5 minutes. | ||
| 3. | Roll dough into a 10 x 15-inch rectangle on a lightly floured surface. Spread 1/4 cup margarine evenly over dough. Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough. Sprinkle Goji Berries and almonds evenly over dough. | ||
| 4. | Starting at the 15-inch side, tightly roll dough jelly roll style, pressing edges to seal. Cut into 15 slices; place cut-side down in pan. Loosely cover with plastic wrap; let rise in a warm place for 30 minutes. Preheat oven to 375ºF. | ||
| 5. | Uncover rolls and bake for 25 minutes or until golden brown. Cool in pan 10 minutes. Combine glaze ingredients in a small mixing bowl. Drizzle rolls with glaze. |
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| 1. | Coarse sugar (turbinado sugar) mixed with cinnamon for sprinkling |
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| 2. | Preheat oven to 400*F (205*C). Grease and flour two 12-cup muffin tins or line with paper liners. Combine flour, sugar, baking powder and salt in a medium bowl; stir in Goji Berries, apples and pecans; make a well in the center. |
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| 3. | In another bowl, beat eggs and milk together. Add butter and mix well. Pour mixture into well of dry ingredients, mixing batter until just moistened; do not over mix.. | ||
| 4. | Fill prepared muffin tins, mounding batter high. Sprinkle with coarse sugar and cinnamon combined. | ||
| 5. | Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack. |
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| Goji Berry Cake | |||
| • 1/2 cup chopped Extreme Health Organic/ Wild Crafted Goji Berries • 1/2 cup hot water • 1/2 teaspoon almond extract • 1 1/2 cups all-purpose flour • 2 teaspoons baking powder • 1/4 teaspoon salt • 1 cup white sugar • 1 (8 ounce) container vanilla yogurt • 1/2 cup vegetable oil • 1 egg • 1 egg white • 1/4 cup chopped pecans • 1 tablespoon white sugar |
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| 1. | Combine Goji Berries, hot water, and almond extract: let stand 20 minutes. Drain Goji Berries, and pat dry between layers of paper towels. Set aside. | ||
| 2. | In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in Goji Berries. Pour batter into a greased and floured 9 inch round cake pan. | ||
| 3. | Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan. | ||
| 4. | Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature | ||
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| 1. | Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and Goji Berries. | ||
| 2. | Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes. | ||
| 3. | Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. | ||
| 4. | Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet. | ||
| 5. | Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
Makes 2 1/2 dozen cookies |
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| Boost Energy Drinks | |||
| 1. 2. 3. |
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| Hot Buttered Goji-Cranberry Cider ( non - alcoholic) | |||
| • 5 cups apple cider or apple juice • 4 cups cranberry juice cocktail • 1 tablespoon Extreme Health Organic/ Wild Crafted Goji 100% Concentrate • 1 (3-inch) cinnamon stick • 6 tablespoons butter, cut into pieces • 2 tablespoons honey • Cinnamon sticks, if desired |
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| 1. | Combine apple cider, cranberry juice cocktail Goji 100% Concentrate and cinnamon stick in 3-quart saucepan. Cook over medium heat until mixture comes to a boil (8 to 10 minutes). Continue cooking until heated through and flavors are blended (8 to 10 minutes). | ||
| 2. | Remove from heat. Remove cinnamon stick; discard. Add butter and honey; stir until butter melts. To serve, ladle into heated mugs. Garnish with cinnamon stick, if desired. Makes 8 (1-cup) servings. |
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| 1. | In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes; discard mint. | ||
| 2. | Place Goji Berries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. | ||
| 3. | Pour champagne over fruit and serve. Makes 8 servings. |
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Extreme Pink Champagne |
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| 1. | Combine first 4 ingredients; stir well and chill. | ||
| 2. | Stir in ginger ale just before serving. | ||
| 3. | Sprinkle Goji Berries and serve immediately Makes about 6 1/4 cups. |
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| 1. | In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. | ||
| 2. | Remove from heat and cool for 5 minutes; discard mint. | ||
| 3. | Place Goji Berries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. | ||
| 4. | Pour champagne over fruit and serve. | ||
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