Sunday, August 23, 2015

Schisandra and Goji Berry Elixir

Schisandra berries can be purchased dried at Chinese herb shops and health-food stores. Their flavour interestingly covers all five tastes - sweet, sour, salty, bitter, and pungent - accounting for the three treasures of Chinese medicine: jing, qi, and shen. They taste exactly as they smell, and you'll think "I've had this before;" something I chalk up to their ability to hit every note on your palate. When made into tea, schisandra berries support memory, liver, digestion, skin, concentration, coordination, and endurance. The later explains why they are prescribed as a runner's aid. You can read more about schisandra and goji berries on my new medicinal page.  Schisandra berries must be soaked in order to remove the tannins. You'll see in the pictures that I simply put them in a mason jar of water, overnight in the fridge. In the morning, rinse and make a pot of tea. I wanted to make a large batch to chill and sip-on all week, so I used a large bowl. A handful of dried berries will yield you about 2 litres of tea. *Note: let your boiled water cool-down a little before pouring. Schisandra berries respond best to hot water, not boiling water. I made this elixir in place of Sunday morning coffee, and returned promptly to bed with my book.


Schisandra and Goji Berry Elixir 
  • 2 cups of hot schisandra berry tea 
  • 1/4 cup dried goji berries, soaked in 1/2 cup of water overnight 
  • 1 tbs lucuma powder 
  • 1 tsp astragalus powder 
  • 1 tsp ashwagandha  
  • 2 dates 
  • 1/2 tbs coconut oil
  • *Optional: 2 tsp super-reds powder of choice  

Blend everything in a high-performance blender for a minute. *Goji berries and their soaking juice should be used. 

Serves 2 


   

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