- 1 cup golden or incan berries
- 1 cup dried Goji berries
- 1 tsp ginger
- 1 tsp garlic (approximately 1 clove)
- 1/2 cup parsley or coriander depending on your taste
- 1/4 cup red onion
- 1-2 tbsps olive oil
- 1/2-1 tsp jalapeno chili
- 1/2 tsp himalayan salt
- 1/2 tsp turmeric
- 1-2 tbsps maple syrup depending on how sweet you like it
- Soak the goji and golden berries for 2-3 hours. NB. If you soak them separately you can use the strained goji juice as a drink.
- Peel and roughly chop the ginger and the garlic.
- Drain the berries well and place in a food processor with the ginger and garlic. Process until well mixed.
- Add the jalapeno, red onion, coriander, turmeric, oil and gently pulse in the processor. Add maple syrup and salt to taste.
Incan Berries, also known as Pichuberries or Golden berries, have been growing in the countries of the Andes Mountains for thousands of years. These small, yellow/orangey wild berries are delicious, but with an unusual sweet and sour flavour. Sun-dried Incan berries are slightly larger than raisins and are full of tiny seeds.
Incan berries are 16% protein, making them useful for a healthy snack between meals. They contain a variety of nutrients, including vitamins A, C and B complex, as well as bioflavoids known as vitamin P. Bioflavoids are plant compounds with anti-inflammatory and antioxidant effects that boost our immune system and protect our cells against cancer and degenerative disease. Incan berries are also a good source of melatonin (promotes restful sleep) and pectin (to help digestion).
Enjoy straight from the bag, or mixed with nuts and dried fruits to make a delicious trail mix. Incan berries also make a tangy topping for desserts and are an ideal ingredient in baked goods, biscuits, porridge, granola and raw chocolate.