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.
