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Goji Berry Smoothie


Goji berries are a specific type of lycium berry.  They are grown in the pristine areas of Mongolia and the Himalayas, the most remote places on Earth that have agriculture, places where chemical fertilizers and pesticides have never been used. 

 

Our goji berries are authentic and are from Mongolia. We also have grade A  and grade B berries from China. Cheaper berries are available in many Oriental grocery stores, but we recommend using the higher quality berries. Lycium berries are a delicious liver and blood tonic.

Milk thistle seeds are liver protectors and regenerators. For best results, this recipe or something comparable should be used regularly for about two years until the liver and blood are regenerated.

1 t.  finely ground milk thistle seeds
1/3 cup  lycium berries
a little lemon juice (optional)


Instructions

Grind the milk thistle seeds and soak in pure water (distilled, reverse osmosis, filtered, etc.) overnight. Put the lycium berries in a blender until well chopped up. Add the milk thistle seeds and the water in which they have been soaking.  Add a little lemon juice.

Variations: add other berries or fruits such as bilberries, pineapple, or pomegranates.  Coconut milk is also a nice addition.

Quick Order



Image is of grade B
Chinese lycium berries

Lycium Berries from China, one pound, grade B

$

Lycium Berries from China, one pound, grade A

$

GOJI Berry Tonic



Contains:

Mongolian goji berries, hawthorn berries, milk thistle seeds, astragalus root, galangal root, cinnamon bark in alcohol extract with glycerite.

Download PDF file on the Tonic

Goji Berry Tonic, 4 oz. liquid tonic

alcohol, $

glycerite, $

 

Article on Kitchen Doctor:

http://www.kitchendoctor.com/foodandrecipes/goji_berries.html

Research:

Tanaduk Botanical Research
Institute of Tibetan Medicine

Includes information on the differences between authentic goji berries and the other 40 varieties of lycium berries that are often purported to be goji berries or wolf berries.

 


Ingrid Naiman
9 April 2006

 



 

 
 
         
     

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Copyright by Ingrid Naiman 2001 and 2006

 
         
     

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