Cilantro & Green Tea Salad Dressing
Makes about 2/3 cup

1 ½ cups fresh cilantro leaves or
1 cup of fresh cilantro leaves & ½ cup fresh flat leaf Italian parsley

½ - 1 teaspoon Edible Green® powder
¼ cup freshly grated Parmesan cheese*
1 teaspoon grated lime zest
1-2 Tablespoon(s) lime juice
1 large garlic clove
5 Tablespoons Grape seed oil or Extra-virgin Olive Oil (or any blend of both)
1 Tablespoon Balsamic Vinegar
2 Tablespoons Japanese Vinegar (brown)
1 teaspoon to 1 tablespoon filtered water
½ - 1 Juice of lemon (to taste)
Mixed ground pepper & sea salt (to taste)

Blend all above in a mixer. Chill in glass container. Set out to warm a few minutes before drizzling or spooning over salads.
Keeps 1 month.
*Or you can put cheese over salad

Hummus with Spinach & Green Tea
Makes approx. 2 cups

1 Cup fresh organic spinach leaves, cleaned
1 Can Navy or Cannellini Beans, drain & rinse
3-5 Cloves of garlic
½ - 1 teaspoon Edible Green® powder
1 Tablespoon Tahini paste or ground sesame seeds
¼ + Cup freshly squeezed lemon juice (organic or Meyer's Lemons are best)
¼ to ½ teaspoon dried red chili pepper (without seeds)
Sea salt & fresh multi colored ground pepper

In blender in this order: Add spinach leaves, chopped garlic, white beans, Tahini, lemon juice, and chili pepper And green tea. Blend together until smooth. Add sea salt & ground pepper to taste. Chill 2 -4 hours before serving.

Serve with Pita Chips, Tortilla Chips, Italian Toast, or Rice Chips. Keeps 2-4 weeks.

Rosy Lettuce & Green Tea Soup
Serves 4-6

4 Cups tightly packed, coarsely shredded Bibb Lettuce (or Chinese Cabbage)
2 T Butter and 2 T Olive or Grapeseed Oil

1 Cup very ripe tomatoes, peeled, chopped or
1 can diced tomatoes

4 Cups Hot chicken broth
1 teaspoon chervil or basil (fresh)
½ - 1 teaspoon Edible Green® powder
Small bunch of Cilantro or Italian Parsley 4-6
Crimini or Shitake mushrooms sautéed in Grapeseed or Olive oil with 1 clove chopped garlic.
Sea Salt & Ground Pepper

In large kettle over medium heat, saute' the lettuce in the butter until wilted, 2-3 minutes. Add tomatoes and basil and cook, stirring 3 minutes more. Pour in broth, bring to low boil, reduce heat, cover & simmer 10 minutes. Add sea salt & ground pepper to taste. Top with sautéed mushrooms and Garnish with chopped Cilantro/Italian Parsley.


Basil Pesto with Green Tea
Makes about 1 cup

1 ½ cup Fresh Basil, washed & dried
½ Cup Fresh Italian Parsley
¼ Cup Parmesan cheese
½ to 1 Teaspoon Edible Green® powder
3 Tablespoons pine nuts or walnuts
1 teaspoon grated lemon zest
1/8 cup Lemon juice
2 to 3 medium sized garlic cloves
¼ cup Balsamic Vinegar
¼ cup Tablespoons Cold Pressed Extra Virgin Olive Oil or Grapeseed Oil
Sea salt & ground mixed peppercorns

Layer in blender as listed above. Mix until smooth and give it a taste test to see if any more of the above is needed. Chill and serve with your favorite pasta.
Optional: add grilled or steamed chicken or fish and sliced Roma or Cherry tomatoes.

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