Ingredient Spotlight: Five Flavor Berry

Written By Amber Lester

SChineses

The What Berry?!

For those of you not familiar with the magical ancient fruit, it is also known as Schisandra Chinensis, or the “Five Flavor Berry,” because it incorporates all five flavor groups: salty, sweet, sour, spicy, and bitter. Despite the name these berries may not have you suited up in armor and ready for combat, but they will give you a warrior advantage over your health and beauty! What is more powerful than that?

So What is the Mongolian Warrior Berry?

Not a typical name for a Chinese ornamental vine, but what else would you call a berry than can beautify skin, improve eyesight, purify the liver, act as a lung tonic, and increase stamina? The Mongolian Warrior Berry has been used in traditional Chinese medicine for over 2,000 years. It was specifically  used  for women of China’s imperial court to preserve a youthful appearance. Now the secret is out for everyone! We know once you experience the mental and physical benefits of this “super berry” you will definitely want it to be apart of their health regimen.

What Does it Do?

Beautifies the Skin

The Schisandra Chinensis creates a barrier against free radicals, and gives you firmer, softer more supple skin. The barrier it creates also helps to protect the skin from damaging effects of the wind or sun. The Schisandra Berry is perfect for those who deal with acne and/or psoriasis due to its detoxifying powers of the liver, which has been found to be the root of many skin problems.

Supports Multiple Organs

Believed to be the only food that contains all five basic flavor sensations, this berry helps to stimulate the production of the antioxidant glutathione. Glutathione prevents cell damage caused by strenuous physical activities among other stressors.  Its liver healing effects are due to schizandrin, gomisin, pre gomisin, deoxyschizandrin, which are found in the seeds of the berries. Medically, the berry has been used to treat hepatitis and to protect the liver from poisons. The Warrior Berry in China is known to increase “brain power.” In Chinese medicine it is used as a tonic for the mind to restore memory and sharpen mental capacities. When it comes to the lungs, schizandra still proves to be a conquering hero. High in Vitamin C, the berries can be strained into a cough syrup to clear the lungs, alleviate sore throats, and reduce a cough.

How Do I Use It?

The Warrior Berry is most commonly ingested as a tea but can be found as a powdered extract as well. Since it is an adaptogen, it can be found in daily capsule supplements. For skin care, The Warrior Berry is found in several JUARA products, including our Radiance Vitality Oil, Sweet Black Tea & Rice Moisturizer, and our Miracle Tea Complete Eye cream. It’s antioxidants instantly smooth and tighten the skin while also boosting collagen production. www.juaraskincare.com

If you’re a tea drinker, here is a delicious recipe to help make a health warrior out of you!

Schisandra Tonic Tea Recipe

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Ingredients:

  • 1 quart water
  • 3 Tbsp schizandra
  • 1 Tbsp goji berries
  • 1 tsp orange peel or a couple of pieces
  • 1 tsp fresh ginger root

Before making the tea, the Schizandra berries need to be soaked in water and strained. It is best to soak the amount of berries needed overnight to brew them the next day, or a bunch can be soaked and you can refrigerate them to have on hand to make tea the following week.  The above ingredients  need to simmer in one quart of purified water for a maximum of 15 minutes. The tonic can be strained and drinkin alone, or can be cooled down to enjoy as an ice drink, or even blended into a nice smoothie. Unlike other toxin-filters such as ginger, the berries should be discarded and not reused.

Interested in more about The Warrior Berry?

Check out this articles for more information:

http://www.doctoroz.com/videos/schizandra-miracle-pill-anti-aging-pt-1

http://reclaimyoursuperpowers.com/2013/11/03/7-reasons-why-you-should-eat-schizandra-berries/

http://www.chrysaliz.com/beautifying-schizandra-berries

 

Recipe Spotlight: Green Rice Cake

A Dessert With Leafy Greens

Ok… maybe that’s a liiiiiiiittle bit of a stretch. This dessert does use pandan leaves to get its green coloring, but that’s about as healthy as it gets. In any case, these green balls of goodness are a traditional Indonesian delicacy that I can’t get enough of. Made from sticky rice flour, smokey palm sugar, and dusted with coconut flakes, these sweet treats are sure to be a hit!

Ingredients

  • 50 gr pandan leaves
  • 100 gr grated coconut
  • 100 gr glutinous rice flour
  • 50 gr palm sugar
  • 1/2 tsp salt
  • 50 gr sugar

Directions

  • In a medium sized bowl, grind the pandan leaves with a few tablespoons of water to make a green water paste
  • Mix the pandan paste, sugar, salt and rice flour together to create your dough
  • Create a small (1 inch) ball in your hands with the dough. Make a hole in the middle of the dough ball with your fingers and fill the hole with a pinch full of palm sugar. Then pinch the hole closed
  • Drop the dough balls into a pot of boiling water and cook them until they float to the top of the pot
  • Pour your grated coconut into a flat bowl. Once the dough balls have slightly cooled, dip them into the coconut gratings to fully cover.
  • Plate and serve warm!

And if you ever find yourself in beautiful Bali, make sure to stop by the Tugu Hotel for their fabulous cooking class! They’re expert chef will teach you how to make these in a traditional, balinese style.