Edible Green ground green tea

Sei Mee Tea® signature products:
Edible Green® ground green tea, not bitter, easy to fix, naturally more antioxidants.
Unforgettable™ tasty, gluten free coffee substitute with detox.

Cooking with Edible Green®

Dave's BFG ("Biker's Friendly Green tea," or Breakfast Green tea)

Ingredients:

1 part Edible Green® green tea
1 part Apple Juice
1 part Orange Juice

1. Make Edible Green® green tea with room temperature water. (1/4 tsp Edible Green® powder per 8 oz water) Add ice cubes if you like.

2. Add apple juice and orange juice, and stir well.

Dave is a serious biker. Serious enough so he drinks green tea to enjoy his life with his bike as long as possible. Dave came up with this easy yet powerful recipe when he discovered Catechins, green tea antioxidants, would help to ease his inflammation on his knees. Rich Vitamin C from both apple and orange juice enhances antioxidants activity from green tea. Thank you, Dave, for the recipe!

Kim's GAB drink ("Go Away Bugs drink," or Get Antioxidants in your Body drink)

Ingredients:

3 C Edible Green® green tea
3 C Soy or Almond Milk
1/4 C Honey

1. Put 3 cups of warm water in mixer/food processor, add 3 x 1/4 tsp Edible Green®, and mix well.

2. Heat 3 cups of soy milk to warm temperature. Add warm soy milk to the mixer/food processor.

3. Add honey and mix well.

Kim makes this warm drink to comfort heart and soul and to empower her entire family's immune systems. Somebody was always sick before Kim created this drink, but now the whole family enjoys GAB drink and everybody stays healthy!

Kiwa's Green Tea Cheese Cake

bottom crust:
1/3 C butter
2 Tbsp black sesame
1/2 tsp salt
1 1/4 C finely crushed graham crackers (about 18 squares)

1. Wrap the bottom of an 8" spring form pan with foil.
2. Mix crushed graham crackers, salt, and black sesame.
2. Melt butter. Add graham cracker mixture, and mix well.
3. Spread evenly into the 8" spring form pan*. Press to form a firm bottom.

filling:
8 oz cream cheese
1/2 C white granulated sugar
1 Tbsp Edible Green® powder

8 oz sour cream
lemon juice from 1 whole lemon
1 tsp vanilla

3 eggs
2 Tbsp corn starch
3/4 C whipping cream

1. Boil some water. (Will be used for baking.) Keep it warm until step #7.

2. Beat cream cheese to soften. Mix sugar and Edible Green® powder. Add sugar mixture to cream cheese and beat together till smooth.

3. Add sour cream, lemon juice, and vanilla. Mix well.
Add eggs, one at a time. Beat well after each addition.
Add corn starch and whipping cream. Mix well. Pour into crust lined pan.

4. Place a "Jellyroll pan" in a oven preheated to 350F.
Add hot water into a cookie sheet, about 1/4" deep.
Bake 30 minutes. (Make sure the bottom of the pan is covered with foil so water doesn't go inside of the pan.)

5. Reduce temperature to 325F and bake another 30 minutes.

6. Cool 15 minutes. Loosen the side of the pan, and cool for 30 minutes. Chill for 4 hours before serving.

Kiwa always prepares homemade treats for her husband's monthly art show. Kiwa's green tea cheese cake is always the number one hit among the goodies she cooks for the show. Kiwa told us the green tea cake might be more popular than her husband's art work?!

*When SMT kitchen tested this recipe, we used 9 1/2" pan instead of 8". We baked the cake for 45 minutes at 350F. If you don't have time to chill, don't worry--the cake is just delicious when it's still warm too! About 1 1/2" tall when baked in the 9 1/2" pan.