I’m back in action over at AOL as a lifestyle expert with my Superfood pal, Julie Morris, Executive Chef at Navitas Naturals!
Today we are going to explore the goji berry. You’ve probably seen these little red devils popping up more and more frequently in recipes and in the aisles of your grocery stores.
What is a goji berry?
Although relatively new to the US market, gojis have been part of Asian herbal medicine for over 5,000 years. Loaded with beta carotene, they are great for your skin. They are packed full of antioxidants, vitamin C, fiber and over 20 trace minerals making them a superfood powerhouse. Treat goji berries like a dried fruit. Toss them in a salad, add them to your trail mix or oatmeal. They pair especially well with grains like oats, nuts like walnuts and fruits like strawberries. You can even make a tea by pouring a cup of hot water on top of a handful of goji berries. Let steep for 10 minutes to allow the gojis to swell up and sweeten the water.
Chef Julie had me at hello with the incredibly delicious Gojiberry Tequila Sunrise that we are making for our friends over at AOL today. But first, what would go perfectly with our supremely “healthy” cocktail? Thanks again to Chef Julie, we have the perfect solution. (Big Thank you Navitas Naturals!)
Tempeh Tacos with Mango-Goji Salsa
Using lettuce leaves instead of traditional shells keeps these tacos extra light and fresh, but small tortillas or hard shells can also be used in their place.
- 2 large ripe Mangos, peeled and diced
- 2 tsp Navitas Naturals Goji Berries
- 2 Green Onions, white and green parts thinly sliced
- 1 Anaheim Pepper, minced
- ½ tsp Navitas Naturals Camu Powder
- 2 tsp Agave Nectar
- zest and juice of 1 Lime
- 1 large Avocado, peeled and diced
- 8oz Tempeh
- ¼ tsp Chipotle Powder
- ¼ tsp Cinnamon Powder
- 2 Tbsp Coconut Oil
- ½ cup fresh Cilantro Leaves
- 10-12 large Butter Lettuce Leaves
- Sea Salt and Black pepper
Make the salsa: In a mixing bowl, toss the mango, goji berries, green onions, Anahiem pepper, camu powder, agave, lime zest and juice plus ½ teaspoon sea salt together. Add the avocado and gently fold in. Refrigerate for a minimum of 1 hour.
In a separate mixing bowl, crumble the tempeh into small bits. Add the chipotle and cinnamon, and season with salt and black pepper. Mix to combine. Heat the oil in a medium pan over medium-high heat. Once hot, add the tempeh mixture. Cook, stirring frequently, for 6-7 minutes, until spices begin to brown and tempeh is heated through. Adjust seasonings if needed, then remove from pan and transfer back to a bowl.
To assemble tacos, lay a lettuce leaf curly-side up on a flat surface. Place a spoonful or two of the tempeh at the center of the lettuce wrap, then spoon a generous amount of the mango salsa on top and sprinkle with cilantro leaves. Repeat with reaming leaves. Serve warm or cool.
Now that we have the eats handled, on to the drinks!! This yummy rendition of a Tequila Sunrise will not leave you flat. It's gorgeous and you can easily feel like the most accomplished mixologist when you literally make the sun rise in the FAB cocktail. (Julie is smiling a little bigger in this pic. I think she already took a sip!!)
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.