For example: Does my Tibetan Goji Berry juice really come from Tibet? How many other cash crops are you currently aware of, that flow freely from this region of the world? Exactly how much of this 21st century marketing campaign should you trust? If you’re interested in simple truths, by all means, read on.

The Name Goji and Goji Berries

Goji Berries even sound like magical fruit, something straight out of Willy Wonka. But how would you feel to learn that it’s made up? In truth, no one is certain as to where the name Goji came from in Western society. The most common name of the berry is the Wolfberry. It is widely supposed that the name Goji has been derived from the Mandarin pronunciation, “Gouqi,” where the berries first gained exceptional popularity. The Wolfberry has also been known for hundreds of years by different names, including Duke of Argyll’s Tea Tree in England.

The Goji Berry — A Quick History

For nearly two thousand years it has been believed that the Goji berry, or Wolfberry, has offered numerous health benefits to those who make it a regular part of their diet. Native to multiple world regions, the ancient Chinese were the first to begin large efforts of cultivation, and local Chinese lore would lead you to the believe that these berries have offered the benefits of better health for nearly 3,000 years.

The berry itself ripens from a perennial deciduous plant that also boasts a purple bloom. Beautiful to look at, they’re even more enjoyable to eat. By external sight, they almost look like a grape tomato, or a miniature chili pepper. Internally, they bear yet another similar resemblance, possessing small, yellowish, easily edible seeds that look very similar to their tomato relatives. In the northern hemisphere they ripen from mid to late summer, and the vast majority of commercial Goji berry cultivation takes place in the Ningxia Hui and Xinjiang Uyghur Autonomous Regions of China.

The Health Benefits and Exploitative Power of Goji

Now considered one of the “superfruits” from multiple world regions, the Goji is one that is rapidly gaining popularity due to its high content of antioxidants. High levels of antioxidants lead to better overall health as they fight the oxidation process in the body, helping wipe clean nasty free radicals that can be the beginning of poor health, and even worse, life threatening disease.

Quick question. Ever cut an apple in half and left it on the counter for a day? That beautiful white meat, so full of life, rapidly begins to die, turning brown and soft within a few moments. This is basically the same process of oxidation that breaks down our bodies internally when we feed on poor quality foods, and especially poor quality drinks. Enter Goji juice, dried Goji berries and even “fresh” Goji berries.

Further Benefits of Goji Berries

Because of the health benefits, marketers have identified a new niche in an effort to get you to spend your cash. Ultimately, an investment in your health. Due to the fact that the United States has quickly turned its eyes to environmental issues, including self-sustainability, it’s even easier for the marketing genius to devise campaigns that can easily exploit the effort we’re making in order to “go green” — or live a better life.

Consider Tibetan/Himalayan Goji Berry juice: After fruitful research, it seems that the Himalayan Goji’s are in fact, Mongolian Himalayan, and/or from other mountainous regions of China. I could offer educated opinion in regards to why a marketing campaign would choose to tag a product with Tibet vs. Mongolia, but you can certainly draw your own conclusions.



Here’s the simple truth. If you want fresh Goji berries, they better come from a farm in the United States (which is not very likely). If you want Tibetan Goji berries, go to Tibet and search for the plant in the wild. If you want to enjoy dried Gojis as a snack, that’s a great, health conscience decision. Yet it’s worth knowing that often by the time these berries come to us — the consumer — we’d be better off enjoying the benefits of certain fresh citrus fruits, strawberries or blackcurrants, especially when chasing foods rich in antioxidants. The juice (which is a combination fruit juice) has to possess Goji content. If you enjoy it, then by all means, continue to drink it. But like a lot of potentially good things, be careful of the hype and make sure you are getting the real thing.







Copyright 2008 Organic Eating Daily

For a recipe yield of about 4 complete servings, follow these instructions.

Ingredients for Daikon, Broccoli and Fennel soup

2 bundles of organic Thai broccoli
1 small organic Daikon radish
1 large organic red onion, chopped
2 peels of organic fennel bulb, chopped
1 tsp ground fennel seeds (or more to taste)
4-6 Cloves of organic garlic
1 Tbsp coconut oil
3-4 cups of water depending on desired consistency
Organic Scallions and Parsley, finely chopped, for garnish
Garlic salt & pepper to taste

Directions for Daikon, Broccoli and Fennel soup

Sauté onion, garlic, and fennel seeds in oil until onions are translucent. Do this in a large pan. Add broccoli stems first along with the daikon and a 1/3-cup of water. Allow the stems to soften a bit then add the rest of the broccoli and fennel.

Allow everything to simmer on med until the veggies are soft. Put mixture in a food processor and blend until smooth. Add the mixture and rest of the water in to large saucepan.

Simmer for 8 or more minutes. Add garlic salt and black pepper to taste.

Garnish for Daikon, Broccoli and Fennel soup

In serving bowls, garnish with organic parsley and scallions

Special Notes on Dieting for This Dish

This recipe is great for Candida diet




Copyright 2008 Organic Eating Daily

Matt Amsden is considered by those in the know to be one of the premier raw food chefs in southern California (and globally). Amsden owns RAWvolution a company that delivers gourmet raw food meals throughout the United States. He is also the author of RAWvolution, a raw foods cookbook which has been called by critics as an “indispensable, all-inclusive guide to the many powerful benefits of raw food.”

Author David Wolfe has written the bestselling books Eating for Beauty, The Sunfood Diet Success System and Naked Chocolate. Wolfe co-founded and is “the leading voice on the continuously evolving online magazine www.thebestdayever.com where subscribers are motivated and brought up to speed on all the leading insights and strategies available in many fields including health, success, beauty, fitness, maximum joy, sensuality, wealth generation and peak performance.”

Copyright 2008 Organic Eating Daily

Let’s get right down to it: a primer on the soybean.

What is Tempeh? Tempeh Defined

Tempeh is made through a relatively simple process: the soybean is first made tender through soaking and then it’s de-hulled. The beans are partially cooked, and then pressed into a layered cake or patty form. There are other forms of tempeh that can be derived from whole wheat or a mixture of soy and grains, yet the most commonly found variation is soy tempeh.

The protein in tempeh is far more digestible than what you would ingest through animal proteins, due to tempeh’s fermentation process. As a result, combining tempeh with other meats or simply using it as a substitute has been known to greatly aid in overall digestive health. Different from tofu, tempeh is a whole soybean product that offers higher amounts of protein and dietary fiber, as well as vitamin content, all due to the fermentation process preserving the whole bean.

What Is Tofu? Tofu Defined

Tofu, like tempeh, is also derived from the soybean. However, only after the bean has been processed to a soy milk product. In its most basic form, tofu functions like the cottage cheese of soy milk. It is the curd of soy milk pressed into chunks, slabs or bricks. There are several varieties of tofu, ranging from what is known as silken or soft tofu, often used in desserts, to the more common western or dried tofu that is so versatile in cooking everything from traditional Asian cuisine to filling for soups. Full of iron and calcium, as well as being cholesterol free, you can see how it serves as a great addition to any diet, especially the diet of a pregnant or aging individual.

With regards to nutritional value, tofu does one-up tempeh as it offers more protein per carbohydrate, while offering a little more versatility in terms of the dishes and foods with which it can be combined. It is easily marinated and seasoned, can be made with egg, cinnamon, fruits and nuts — offering a fairly wide variety of flavors. It can also be found in fermented varieties, such as pickled tofu, though this isn’t necessarily for everyone. Therefore, in our quest to determine which soy reigns supreme, we’re slightly stumped as they both offer great edible options.

A Few of the Best Tempeh Recipes

Tempeh is really best used as a substitution in your other favorite recipes. For example, a vegetarian chili, prepared with tempeh, organic chili powders, seasoning and fresh organic vegetables. This is a classic use of tempeh.

For breakfast, depending on your desire, tempeh is the perfect substitute for bacon or sausage, even comes flavored like bacon, and is tasty on a bagel with egg and cheese, or egg substitute if you prefer. Tempeh is also great after it has been marinated, to create sandwich meat, or flavor for salads. And when it comes right down to it, skillet frying it with a little sea-salt and a peppercorn variety makes it a great snack in and of itself.

A Few of the Best Tofu Recipes

Maybe you’ve dropped your spoon into a bowl of Miso soup or plate of Pad Thai, and thought, “What is this stuff?” It is so versatile, you can quite literally toss it into any of your favorite recipes. Depending on the type of tofu that is made or purchased, you can use it in anything from soups and salads, to filling a kebab skewer full of other meats and vegetables. If you’re truly adventurous and have a little sweet tooth, or are attempting to convince friends and family members that a little soy in life can be a good thing, check out this recipe for Vegan Chocolate Cake.

Copyright 2008 Organic Eating Daily

Stocked up on some serious fruit this time, trying to take advantage of as many peaches and nectarines as one human can. Picked up some red butter lettuce, Queen Anne’s cherries before they’re gone (obviously I love those), some purple potatoes, an avocado and a red onion. Zucchini squash, garlic and a couple of apricots finished up the list.

In a word, Food.


Copyright 2008 Organic Eating Daily

Here is a delicious, nutritiously smart alternative that uses organic vegetables for a garnish to the classic, fresh white fish tacos. The fish is cooked in a light, healthy way, we swap out regular cheese with soy cheese and lastly use all organic vegetables like cabbage, avocados and cilantro to achieve the perfect taco creation. As much a work of art as a great, quick and healthy meal.

For a recipe yield of about 2 complete servings of Spicy Fish Tacos with organic garnish (two tacos each), follow these instructions.

Ingredients for Fish Tacos With Organic Garnish

2 pieces white flaky fish, such as Mahi Mahi or Tilapia
4 –8 corn tortillas
3-4 tablespoons chili bean sauce (Toban Djan)
2 green onions chopped
1/3 cup chopped fresh cilantro leaves

Directions for Fish Tacos With Organic Garnish

Preheat grill to medium-high heat. Oil the pan. Place fish in the pan and dress with chili bean sauce and fresh lime juice. Grill the fish for 4 minutes on the first side and then flip for about 2 minutes and remove. Time may vary based on the type of fish that you use.

Place the tortillas in the oven and heat on warm throughout the cooking process. Divide the fish equally among the tortillas and garnish with any or all of the following.

Garnish for Spicy Fish Tacos

Shredded organic red cabbage
Hot sauce
Shredded soy cheese (mozzarella flavored)
Thinly sliced organic red onion
Chopped organic green onion
Chopped organic cilantro leaves
Salsa
Fresh lime juice (from organic limes)

Top it off with sides of your favorite rice and organic black beans.

Copyright 2008 Organic Eating Daily

It can’t be said enough, and anyone who is a fan will surely sound off for the benefits of them — avocados are a deliciously healthy element that should be included in everyone’s diet. The mono-unsaturated fat found in avocados is healthy for the heart, as it helps to raise levels of “good” cholesterol (HDL), thus protecting arteries. At the same time, avocados also help to lower levels of “bad” cholesterol (LDL). It is the plant-based fat known as beta-sitosterol found in avocados that puts the cholesterol punch in them. This type of fat lowers blood serum cholesterol and triglyceride levels, without substantial modifications to one’s exercise program or diet.

For a recipe yield of about 1 serving of High Essential Fat Salad, follow these instructions.

Ingredients for Making High Essential Fat Salad

Organic mixed greens or herbs
1/4 organic avocado, sliced
5 pitted Kalamata olives
5 organic grape tomatoes
5 or 6 organic mushroom slices
1 tablespoon organic flax or hemp seeds, ground
1 tablespoon olive or flax seed oil
1 tablespoon organic apple cider (Bragg Apple Cider Vinegar) or balsamic vinegar

Using the ingredients noted, prepare the salad on its own plate or in a bowl.

Place the mushroom and avocado on top of the greens.

Place the Kalamata olives and tomatoes on top, arranging them for presentation.

Sprinkle a teaspoon or flax or hemp seed on top and add oil and vinegar.

The salad is high in good fat and you may find it unusually filling for this reason.

Copyright 2008 Organic Eating Daily

Also picked up some sweet, white organic corn to reminisce about the good old days. I’m going to boil it for a little bit on the stove, and then mow it down one row at a time. No butter, no salt — it’s also good enough to eat on its own. You can see some organic heirloom cherry tomatoes, yellow. Some organic fingerling potatoes, which are perfect roasted with olive oil, garlic and fresh rosemary. Some Italian striped beats, which are gorgeous inside, can also be thrown in the roasting dish with the potatoes.

Organic cherries, white peaches and nectarines round out the fruit selection this week. A couple of white zucchinis, a pair of avocadoes, some extra garlic and a handful of bok choy.


Copyright 2008 Organic Eating Daily

For a recipe yield of about 2-3 complete servings of Vietnamese Pho (fairly large bowls), follow these instructions.

Ingredients for Making Vietnamese Pho Broth

1 (32-ounce) box of organic vegetable broth
2-3 Whole organic garlic cloves
3 Tbsp of organic Shoyu (Japanese soy sauce)
3 Organic Ginger coins
1/2 Tsp ground black pepper
1 Tbsp organic rice wine vinegar
1 Cinnamon stick
2 Tbsp Sriracha Brand Hot chili sauce
1 Half of an organic yellow onion

Other Ingredients for Making Vietnamese Pho

2 Organic green onions, chopped
1/2 Pack of rice noodles (Soba will also substitute fine)
1 Square of Thai flavor baked tofu (sliced)
1/2 Cup of mushrooms (Shiitake are nice)
1 Head of organic bok choy
1 Cup of organic red cabbage, cut into small, salad-sized pieces

Ingredients for Making Vietnamese Pho Garnish

4-6 Fresh organic basil leaves
4-6 Fresh organic cilantro stems & leaves
1 Organic lime cut in 1/2
1/2 Cup of organic soybean sprouts

Directions for Making Vietnamese Pho for Two

1. First make the broth: Place all broth ingredients listed above in a large pot; cover and bring to a boil. Reduce heat to low. Let simmer for about 20 minutes.

2. In the meantime, cut up your vegetables. Bring water to boil in a separate pot and cook your noodles during this time, as well.

3. Next, drain the broth of its contents, removing the whole garlic cloves, ginger coins, cinnamon stick and chunk of onion. Return the broth to its original pot and add all vegetables. Cook on low heat for about 5 minutes or until vegetables are at their desired tenderness.

4. Add noodles to the soup, serve with garnish on top (to be stirred into the soup) and enjoy.

Copyright 2008 Organic Eating Daily

It’s also fairly concentrated soap, so it doesn’t take a whole lot to get the job done. The essential oils (in this case, lavender, but there are others available like geranium and lemon verbena) make dish washing a meditative experience, while the cleaning agents are fairly gentle and made from natural sources. The Mrs. Meyer’s Clean Day line of products has not been tested on animals and contain biodegradable ingredients packaged in recyclable materials.

Beyond the dish soap, you will also find excellent hand soap, cleaners for counters, windows and shower doors, carpet cleaner and stainless steel cleaner, fabric softener and laundry detergent, bath scrub, room spray and more. The best part? You don’t pay a premium for being kind to the environment. All of these products are priced roughly comparable to their non-eco-friendly counterparts. I am nearing the end of my first bottle, which lasted a LONG time, and just picked up the Lemon Verbana scent, which I will address in a later post.


Copyright 2008 Organic Eating Daily