Sei Mee Tea--Pure, soothing, powerful


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.

 

 

green tea catechins
facts about green tea

green tea cheese cake
cooking with green tea

green tea field
cancer
survivor's wife's
story

green tea gift
gifts for special occasion

sei mee tea logo


SEI MEE TEA® LLC
P. O. Box 276 Enterprise, OR 97828
Toll Free 1-866-844-9448 Phone 541-426-4014 Fax 541-426-5938
info@groundgreentea.com
www.groundgreentea.com
Sei Mee Tea® LLC © 2011 all rights reserved

Online Payments
SiteLock