Golden berries are delicious. They are sweet, tart, and chewy.
Other names are dried physallis or cape gooseberries - the little fruits that look like paper lanterns.
They are packed with iron, fibre and potassium.
This little berry comes with some impressive health benefits.
- Increase metabolism
- Promote digestion
- Help control diabetes
- They clean the blood
- Aid in treatment of the prostate gland
- Boost the immune system
- Reduce stress & Anxiety
- Fight inflammation
- Detoxify the body
- Great source of antioxidants
- Keeps hunger at bay
- Optimize kidney function
They are a delicious treat by its own.
You can blend them into your smoothie or use in sweet and savory dishes.
Try this delicious looking Salad from Kellisfoodtoglow.com
Kale, Eggplant and Goldenberry Grain Salad with Ginger-Tahini Dressing
Makes two main salads, or 4 side salads
1 small aubergine/eggplant, diced
1 & 1/2 tsp olive oil
125g cooked or sprouted quinoa, brown basmati rice (shown; with wild rice too), buckwheat or other grain/pseudo-grain, warm (i.e. keep warm in a covered bowl)
100g kale, ribs removed and cut into ribbons
50g dried goldenberries,
2 tbsp tahini (sesame seed paste)
Juice of half a lemon (more on hand if needed)
1 tbsp apple cider vinegar
2 tbsp hot water
1 tsp freshly grated ginger
1/4 tsp smoked paprika, optional
salt and pepper to taste
1. Heat the oven to 180C/350. Take half of the oil and toss with the aubergine pieces in a shallow wide bowl. Lay on a baking tray and roast until lightly golden – about 18-20 minutes.
2. In the same bowl massage the kale ribbons with the remaining oil until softened. It will shrink in volume a bit. Add this to a serving bowl along with the quinoa and the golden berries.
3. In a jug or small steep-sided bowl, use a small whisk or fork to mix the tahini, lemon juice, apple cider vinegar, gradually adding the hot water to thin.
Stir in the ginger, smoked paprika, salt and pepper. If it doesn’t seem loose enough for a pourable dressing, slake with a little more lemon juice and water.
4. When the aubergines are done, stir them into the salad, pour over the dressing and toss well with your hands or two large forks.
Need more protein? Add toasted nuts, cooked chickpeas or lentils.