This morning I had a request for a recipe that included Goji Berries.
The Goji Berry is as sweet and sour little berry. Too delicate to be hand picked, it is gently shaken from the branches that they grow on and left to dry in the sun. They become wrinkled and chewy like raisins, but have a flavour likened to cranberries, or sometimes said to be a cross between strawberry and raspberry or even cherry and plum. It all depends on how things taste to you.
They are grown in the Himalayan valleys, China, Mongolia and Tibet. They are low in the glycemic index, but rich in vitamin B1, Calcium, antioxidants, magnesium, and have more vitamin C than an orange. Goji Berries have more than 18 kinds of amino acids and are said to improve vision and increase energy. There is little these berries cannot do.
They are brewed into teas, added to herbal medicines, and eaten like raisins. They can be added to savoury dishes as well as sweet because of their inherent sweet and tart taste.
How do you like your Goji Berries?
You can glaze this meatloaf if you like. Combine glaze ingredients in a non-reactive bowl, and brush the loaf with this topping in the last ten minutes of cooking.
This meatloaf was very filling, the two kinds of meat blended well to give you a great flavour, while the Goji Berries added a little something different much like adding peppers and onion to a traditional meatloaf.
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