The Berry Best: Experiment with Goji Berries
When it comes to beneficial berries, blueberries and açai berries are probably already on your list.
But an antioxidant-rich berry you may not be as familiar with is the goji berry, which is packed with beta-carotene and has been eaten in parts of Asia for centuries, with the hopes of prolonging one’s lifespan.
Tasting Table’s Test Kitchen recently used the fruit in goji-poppy bran muffins, simmering them in warm water to rehydrate the deep-red fruit, then puréeing them to add smoothness and texture to the muffins. The goji berries would also make a pleasantly tart addition to quinoa-oat squares.
Experiment with the berries in recipes that call for dried currants or raisins; you can also try goji-berry purée in place of applesauce to make your baked goods lighter and less fattening.
Go goji. You won’t be disappointed.
Karen Palmer, Tasting Table’s Good Taste Editor, is a guest blogger for Simmer & Boil. Good Taste is the free daily email magazine from Tasting Table that covers the latest in healthful eating and drinking, for the epicurean who seeks a delicious life that doesn’t compromise on flavor. Each morning’s short recommendation from our editors covers one gourmet idea that you can incorporate into a balanced lifestyle, including healthful recipes from top chefs, biodynamic and organic wines, the newest cookbooks that prioritize wellness, sustainable product reviews, and more. Sign up for Good Taste now!
Photo Courtesy of Tasting Table.