Sea buckthorn berries—used for centuries in European and Asian health and beauty remedies—are gaining popularity in the States in both cosmetics and foods, usually in juice form (called sea buckthorn or olivello juice). Why the hype?
The fruit packs cancer-fighting antioxidants like carotenoids, flavonoids, and vitamin C (on average, 12 times more than C-rich oranges), as well as essential amino acids and heart-protecting fatty acids. It may even help treat type 2 diabetes, suggests a recent study in Current Medicinal Chemistry. “The juice is very sour, but it lends itself well to recipes for sorbets, salad dressings, or desserts,” says Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine at the College of Medicine, University of Arizona, and co-founder and co-owner of True Food Kitchen restaurants (drweil.com). “Ingesting just a couple tablespoons should be enough to get the benefits.”
READ MORE 4 New Superfruits to Eat Now
Try this tasty sea buckthorn tart, adapted from True Food Kitchen:
Gluten-free tart shells
- 2 3/4 cups gluten-free flour
- 2/3 cup sugar
- 1 cup plus 1 tbsp Spectrum shortening
- 3 tbsp soy milk
- 1 tsp vanilla
- zest of one orange
- Combine gluten-free flour and sugar in a mixer with paddle. Add Spectrum shortening, soy milk, vanilla, and orange zest , mixing on speed 2 until it forms a dough.
- Divide dough in half, tightly wrap in plastic, and cool for 30 minutes.
- Roll halves into 11”-wide-by-¼”-thick rounds. Press into two 8” tart pans; dock with a fork. Bake at 325° until golden-brown, 20 minutes.
- 2 3/4 cups sugar
- 1 3/4 cups coconut water
- 1 cup Sibu sea buckthorn puree
- 3/4 cup corn starch
- 4 tsp lime juice
- 4 tsp lemon juice
- 1 cup coconut cream
- 8 tsp extra-virgin olive oil
- Zest of one lemon
- In large saucepot, whisk together sugar, coconut water, Sibu sea buckthorn puree, corn starch, and 4 tsp each lime and lemon juices until smooth.
- Bring to a boil over medium heat, stirring frequently, until it starts to thicken. Remove from heat; add coconut cream, extra-virgin olive oil, and zest of one lemon and stir until smooth.
- Divide filling among tart shells; refrigerate for at least 4 hours before serving.
ALSO TRYHazelnut-Crusted Berry Pie