In many ways, the Himalayas exemplify the yin and yang of life. On the one hand, in her upper reaches, the peaks of Everest and K2 will rob the body of oxygen and drop temperatures to life threatening levels. On the other, the Himalayas have long offered a rich bounty of fresh water, peaceful tranquility and life-sustaining herbs and berries. One natural product that represents this sublime side to Himalayan life is the Goji berry (Latin: Lycium barbarum).
Also known as the wolfberry, or by practitioners of ancient Chinese medicine, the red diamond, Goji has a long history as a natural remedy for a great many ailments. These include fevers, high blood pressure, inflammation and more. Goji is reportedly so good for you that in ancient folklore the berries were known as the “happy berry”, since eating them led “to smiles all day”.
The really good news about Goji berries, aside from the fact that some adherents claim they deliver more vitamin C than oranges and more beta-carotene than carrots, is their high versatility. These dried Goji berries can be used to add a vitaminpacked punch to virtually anything – try brewing them on their own to produce a slightly tart tisane, add them to smoothies and soups or sprinkle them on your oatmeal for a morning boost. From the Himalayas to your kitchen…experiment a little and see what you can come up with!
|Ingredients||Air dried goji berries|
|Makes Great Iced Tea||No|
|Chinese Gongfu Method (Water Amount)||Not Available|
|Chinese Gongfu Method (Water Temp)||Not Available|
|Chinese Gongfu Method (Amount)||Not Available|
|Chinese Gongfu Method (Time)||Not Available|
|Western Method (Water Amount)||8.45 fl oz / 250 ml|
|Western Method (Water Temp)||212 F / 100 C|
|Western Method (Amount)||1 Teaspoon|
|Western Method (Time)||5-10 Mins (to taste)|