How about some Goji Berry Trail Mix! (live link)

It seems like Himalayan Goji berries are showing up everywhere. Stores, bakeries, and now from one of the world's top chefs.

This comes from the Marin Independent newspaper in northern California.

Roxanne Klein, the classically trained raw cuisine chef, author of the cookbook "Raw," written with Charlie Trotter, and owner of the now-defunct internationally renowned haute cuisine restaurant Roxanne's in Larkspur, is cooking again. On Monday, she launches a line of packaged raw food products.

The new foods are potent: Almost as complex in flavors and textures as the items at her former restaurant. Particularly good: Trail mix of dehydrated carrots and corn as well as a Himalayan goji berries and cashews; vanilla almond sprouted grain and nut granola that tastes like crumbled crunchy cookies; velvety Boursin-like nut milk and garlic cheese spread that's packaged with pre-sliced carrot and celery sticks for dipping; chocolate and vanilla nut milk-based ice creams, not quite as creamy as the restaurant versions but still smooth and remarkably like traditional ice cream; and triangles of fudgy chocolate cake layered with coconut.

You can read more about Roxanne's raw food concoctions including more creative use of the goji berry here: Cuisine Scene: Beauty and the to-go raw feast