This month was the launch of\u00a0Cleanse Cafe<\/strong> with a class highlighting the\u00a0Top Ten Superfoods for Women!\u00a0(free eBook)<\/em> Yet as I poured over the information about goji berries from myriad sources, I was both reminded of their phenomenal nutritional attributes and reinspired to try them again–this time in forms that I would enjoy. I created a delicious OhGee! Goji Nakayummy<\/strong>(for my growing line of sweet candies) that I’ll debut at the\u00a0Sweet Tooth, Bitter Truth<\/a>\u00a0<\/em>class this Sunday the 21st. And I’m super excited to introduce you to the\u00a0Ginger Goji Granola<\/strong> that I spent the weekend perfecting. It fueled me for an early Sunday morning hike in the gorge. I know it will fortify\u00a0your<\/em> mornings as well.<\/p>\n There are several options for this recipe. Pick the version that is right for your tastes and your lifestyle. The live option is italisized<\/em>
\nIn preparation for the class, I delved into the history, health benefits, and nutritional profile of ten chosen superfoods. Among them, the\u00a0goji berry<\/em>.
\nI have to admit that I’d never been a fan of goji berries. The texture of the dried berries was often too hard for me. The flavor didn’t quite satisfy. I know people who snack on trail mixes of goji berries, coconut flakes, and nuts or seeds. I was never among them.<\/p>\n
\nGoji Ginger Granola<\/h2>\n
\ningredients:<\/strong>
\n1-1\/2 cups soaked buckwheat\u00a0<\/em>
\nOR
\n3 cups gluten-free rolled oats
\n3\/4 cup raw sunflower seeds,\u00a0soaked for 2 or more hours, if desired<\/em>
\n1 cup raw almonds,\u00a0soaked for 2 or more hours, if desired<\/em>
\n1\/4 cup coconut oil, gently melted
\n1\/2 cup ground\u00a0goji berries<\/strong> (I used a spice\/coffee grinder)
\n2 oranges, zested and peeled
\n(I used blood oranges)
\n2 tspns vanilla
\n1\/2 tspn sea salt
\n1 Tbspn ground or freshly grated ginger (good!)
\n1\/4 – 1\/3 cup raw honey
\n1 cup soaked\u00a0goji berries<\/strong>
\npreparation:<\/strong>
\n1) If using buckwheat, start the sprouting process first. If not, skip to step #2.<\/em>
\n2) Preheat\u00a0dehydrator at 115F<\/em> or oven at very lowest setting, using dehydrator mode if possible, ideally less than 200F.
\n3) In a large bowl, mix together the\u00a0drained sprouted buckwheat<\/em> or gluten-free rolled oats, the sunflower seeds, and almonds.
\n4) In a blender or mini food processor, blend gently melted coconut oil, ground goji berries, orange zest, orange segments, vanilla, salt, ginger, and raw honey. Pour this mixture into the large bowl with the “dry” ingredients. Add the strained, whole, goji berries.
\n5) Mix the entire mixture with a spatula or your hand to integrate the sauce into the grains, nuts, and seeds.
\n6) Spread on\u00a0teflex dehydrator trays<\/em> or baking sheets lined with parchment paper.
\n7) Place in dehydrator or oven and allow to cook for 10 to 12 hours. This is easy to do overnight so you have granola first thing in the morning!<\/p>\n
\nWhy the\u00a0Goji<\/em> Craze?<\/h2>\n