NingXia Wolfberry (Goji Berry) Recipes

Directions:
Combine beans, corn, wolfberries, avocado, and bell pepper. Squeeze lime over mixture. Add Citrus Fresh Vitality and JuvaSpice and toss.

Serve with baked chips or crackers. Makes 5 cups.

Directions:

Bring quinoa and 2 cups of milk to a boil. Reduce heat and simmer for 2–3 minutes. Add apples, wolfberries, and Cinnamon Bark Vitality. Cook for another 2 minutes. If porridge starts to stick or becomes too thick, add more milk. Cook until all the milk is absorbed.

Serve porridge in small bowls. Drizzle Yacon over the top. Add warmed milk to porridge, if desired.
Makes 3–4 servings.

Directions:

In a bowl, combine flour, lemon peel, baking powder, salt, and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine wolfberries, lemon juice, milk, Yacon, and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface, gently knead the dough 6–8 times. Pat the dough into an 8-inch circle. Cut into 10 wedges. Separate the wedges and place them on a greased baking sheet. Brush with a mixture of 1 tablespoon milk and 1 tablespoon Yacon. Bake at 400°F for 12–15 minutes or until lightly browned. In a small bowl, whip together Lemon Butter ingredients and serve with warm scones.

Makes 10 scones.

Directions:

Muffins: Preheat oven to 425°F. Line a 12-cup muffin tin with 12 paper liners. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat eggs in a stand mixer or with a whisk until smooth. Add the sugar and beat on medium-low for 1 minute, then on high for 4 minutes until the mixture forms thick ribbons. In a medium bowl, stir together the buttermilk, butter, oil, and Yacon. Fold the flour mixture into the eggs, using a circular motion to completely incorporate it into the batter. Gently stir the buttermilk mixture into the batter, being sure to scrape the sides and bottom of the bowl as you go. Fold in the Organic Dried Wolfberries. Spoon the batter evenly into the cups, filling to the rim.

Place the muffins in the oven and lower the temperature to 375°F. Bake for 25 minutes, rotating the muffin pan halfway through the cooking time, and take out when a toothpick comes out clean when inserted in the middle of a muffin. Let cool in the pan for 15 minutes; then lift the muffins out and let cool on a wire rack for 10 minutes more before glazing.

Glaze: In a small bowl, mix together the powdered cane juice crystals and Yacon; then stir in water until the mixture is creamy. Using the back of a spoon, spread a teaspoon of glaze on each muffin.

Directions:

Heat oven to 350°F. Place oats, almonds, flour, baking powder, baking soda, sugar, salt, and cinnamon in a blender and blend to a fine powder. Place in a mixing bowl and mix in flax meal and chia seeds.
In a separate bowl, mix the applesauce, Cinnamon Bark Vitality, maple syrup, and vinegar. Add dry ingredients and mix well; then fold in the blueberries and wolfberries. Spoon into muffin tins and fill to about ¾ full. Bake for 20 minutes. Cool and serve.

Directions:

Preheat oven to 350°F. In a large bowl, combine all ingredients; then fold in add-ins. Drop dough by the spoonful onto a cookie sheet and bake in preheated oven for 10–12 minutes. Cool cookies and enjoy for a quick on-the-go breakfast. Cookies can be frozen.

Makes 12 large cookies.

Directions:

Combine salad ingredients in a large bowl. In a separate small bowl, combine dressing ingredients. Pour over salad and mix well. Refrigerate for several hours to allow flavors to infuse.

Makes 16–18 servings.

Directions:

Stuffing: Place bread on a baking sheet and toast at 300°F for 8–10 minutes. Flip the bread and turn off the oven. Leave in the oven for 45 minutes to an hour until cooled. Slice into small cubes and place in a mixing bowl. In a pan over medium heat, sauté butter, oil, onions, celery, and a pinch of salt until just tender. Remove from heat. Add to bread cubes, along with the remaining stuffing ingredients. Mix well and set aside.

Turkey: Rinse the turkey and remove all packets, giblets, neck, etc. Salt inside and out. Run fingers between the skin of the turkey to separate it from the breast meat. Combine the extra virgin olive oil with the herbs and stuff under the skin of the turkey. Place in a roasting pan and stuff the front and inner cavities of the turkey tightly with the stuffing mixture. Roast according to directions on turkey packaging.

Directions:

Soak wolfberries in NingXia Red overnight or until rehydrated. Preheat oven to 350°F. Grease bottom and sides of an 8×8-inch baking dish. Add applesauce, Yacon, and Vitality essential oils to the bowl containing the wolfberries and NingXia Red. In a separate bowl, mix the dry ingredients. Add the liquid mixture and stir until the batter is mixed but lumpy and a bit sticky. Spread in the greased pan and bake for 10 minutes. Allow to cool, then enjoy.

Directions:

Preheat oven to 325°F and grease an 8×5-inch loaf pan. Puree bananas in a food processor or mash with a potato masher. With a mixer, whip together oil and honey or Yacon, beat in egg and NingXia Red, and stir in essential oils. In a separate bowl, combine flour, ground nuts, Slique Shake or Balance Complete, baking powder, baking soda, and salt. Adding ⅓ cup at a time, beat together with wet ingredients and bananas. Once incorporated, the batter will be very thick. Fold in wolfberries and cacao nibs. Spread into loaf pan. Bake for 50–60 minutes or until a toothpick comes out clean. Serve warm with your favorite essential oil-infused tea.

Directions:

Preheat oven to 350°F. Cream together unsalted butter, sugars, eggs, vanilla, and peanut butter. Add Einkorn Flour, oatmeal, muesli cereal, baking soda, and salt and mix well. Mix in Organic Dried Wolfberries and chocolate chips. Drop by the spoonful onto an ungreased cookie sheet and bake for 14 minutes. Let cool slightly before removing and placing onto aluminum foil to cool completely.

Directions:

Preheat oven to 350°F. Grease a 9×13-inch pan with coconut oil. In a small bowl, combine Einkorn Flour, Pure Protein Complete, salt, and baking soda and set aside. In a large bowl, combine coconut oil, Yacon, vanilla, and Cinnamon Bark Vitality. Using a heavy-duty mixer, add dry ingredients to wet ingredients and mix. Add in the remaining ingredients. Dough will be very thick, and you may have to gently mix in seeds, coconut, and wolfberries by hand. Press mixture into the baking pan and bake for 20 minutes or until golden brown. Cool before removing from the pan. Cut into desired individual serving sizes and store in an airtight container.

Directions:

Cookies:
Cream butter and honey. Add the other ingredients, adding the flour last, and mix until all ingredients are blended well. Cover and chill dough 3–4 hours before rolling. Preheat oven to 370°F. Roll
out dough ⅓ inch thick and cut evenly. Bake approximately 8–10 minutes or until the edges are just starting to brown. Remove from oven and cool on wire racks.

Filling:
Beat cream cheese, butter, and NingXia Red in a large bowl with a hand mixer until blended. Add red beet powder coloring to your desired shade. Separately mix milk powder, cornstarch, and stevia until well blended. Add to cream cheese mixture gradually, beating after each addition, until blended. Put a dollop of filling on a cooled lemon cookie and place another cookie on top. Smooth edges if filling comes out. Refrigerate until served.

Optional:
Place organic powdered evaporated cane juice crystals in a sealable plastic bag. Add Lemon Vitality to the bag, close it, and shake it. Sift infused sugar mixture on top of the cookies.

Directions:

Add all ingredients to a blender. Blend on the highest setting for 30 seconds. Serve in medium glasses; garnish with fresh berries for added flair.

Makes 5–5½ cups.