ingredients

100 g Goji 1 pk avocado 1/2 pk passion fruit 6 leaves fresh mint 1/2 pk banana 1/2 pk mango 1 tbsp avocado oil to taste for sprinkling bee pollen and chlorella

progress

Another great raw vegan recipe. I’ve never really liked custard , or goji Berries. I have bought the sweetish berries a few times at the regular store. But when I tried the organic quality, I changed my mind. Because the package is always 100% quality, I didn’t have to throw away dried fruits with strange color and moreover, organic quality also means natural way of drying and without sulfurization. You end up seeing this most with apricots. I guess everyone likes dried apricots, we buy nice orange ones. But these are sulphured. Organic dried apricots are the colour of mountain honey. And you can taste the difference in the flavor, too.

As the manufacturer of my organic goji states, their berries come from the “Goji Belt” in China. Supposedly Chinese soil because the soil is alkaline and very fertile. The temperatures here are extremely variable, resulting in the biggest and best Goji Berries. I also know that the Chinese bushberry, which is another name for goji berries, is also grown in the neighbouring Czech Republic. Apparently, with goji, the older the bush, the better the quality of the berries. As with grapes. The internet source “Kustovnica-čínska.sk” states that it is the richest source of beta-carotene on the planet. Get your blender ready, we’re going to make a delicious porridge/smoothie, full of precious enzymes.

First, strain the soaked goji. I soak them in plain water at night before bed and put them in the fridge. In the morning I strain the water, since they are organic, I use the water to mash or puree the smoothie. Blend them first, add the other ingredients. I just leave the pollen and chlorella on top as well as a piece of mint. Remember that the traditional herbs, except coriander and borage , are blended without the coarse stems, otherwise the food would go rancid. Prepare just before eating.