How to Cook with Wolfberries
The berries of the Lycium chinensis plant, also known as wolfberries or goji berries, have a long history of use in Chinese herbal medicine. According to the University of Michigan Medical Center, wolfberries contain zeaxanthin, a carotenoid with possible benefits for macular degeneration. They also contain polysaccharides, which can lower blood glucose levels, triglycerides, insulin and cholesterol. You can use wolfberries, as people do in China, as an interesting ingredient to add to soups, stir fry or sauteed greens.
What You Need
Vegetable mixture of choice
Mixed greens such as kale, spinach and mustard
Measure 1/2 cup of wolfberries. Place the berries in a colander, and rinse under cool water to remove any debris. Set the berries aside.
Choose a mixture of vegetables such as kale, sprouts, celery or carrots to use. Dice your vegetables until you have about two cups.
Add the wolfberries and vegetables to your blender. Pulse the blender until your ingredients are smooth. Add a little bit of water to the blender if you desire a less thick consistency. Serve as a raw soup, or heat your soup on medium heat in a saucepan for about 20 minutes until warmed.
- What Are The Health Benefits Of Goji Berries
There are many known health benefits of goji berries that can help treat many illnesses. A goji berry looks like a wrinkled raisin and is mostly found in parts of China and also Tibet.
- Medicinal Benefits of Goji Berries - The Exotic Supe...
Gojis, or wolfberries, are grown on vines in China, Mongolia and Tibet, where they are also drunk in juice form.
- Goji Berries: a Traditonal Chinese Herb in Kamloops,...
Goji berries, or Lyceum barbarum, are a staple of traditional Chinese medicine. They migrated to Kamloops with Chinese immigrants from the 19th century, and have naturalized in the Chinese cemetery and settlement areas along the Nicola Wagon Road.
Finely dice three cloves of garlic and add them to your wok. Add 1 tbsp. of cooking oil to the wok. Heat the oil and garlic on medium-low heat until the garlic browns.
Put 2 tbsp. of wolfberries into your colander and rinse them under cool running water. Wash 2 cups of spinach and tear it into smaller, bite-sized pieces.
Add the wolfberries and spinach to the oil and garlic in the wok. Increase the heat to medium. Stir and cook until the spinach begins to wilt, and then serve.
Fill the bottom part of your steamer with water. Boil the water on medium heat.
Slice 1/2 cup of mushrooms, and set them aside.
Cut up greens, such as kale, spinach or mustard, into bite-sized pieces. Wash the wolfberries and greens under cool running water.
Add the wolfberries, greens and mushrooms to the upper part of your steamer. Steam for about 15 minutes until the berries and mushrooms soften, and the greens begin to wilt.
Season your steamed berries and vegetables with a pinch of salt and pepper, or add enough soy sauce to lightly coat the vegetables.
University of Michigan Health System; Goji Berry; 2009 [http://www.uofmhealth.org/health-library/hn-5198007]
University of Pittsburgh Medical Center; Wolfberry; 2011 [http://www.upmc.com/healthatoz/pages/healthlibrary.aspx?chunkiid=146769]
Five Star Foodie; Carrot Wolfberry Super Soup; 2009 [http://www.fivestarfoodie.com/2009/10/carrot-wolfberry-super-soup.html]
I Love I Cook I Bake; Steamed Chicken with Wolfberries, Mushrooms and Greens; 2011 [http://iloveicookibake.blogspot.com/2011/01/steamed-chicken-with-wolfberries.html]
Delicious Asian Food; Stir-Fried Spinach with Wolfberries [http://www.deliciousasianfood.com/2007/01/16/stir-fried-spinach-with-wolfberries/]