Download Soups & Herbs Recipe – PDF

Green Chili Pepper Soup

  • Heat 32 oz chicken stock in a pot.
  • Dice 1 large or 2 small onions and microwave 2 minutes.
  • Mash half of the onion and 1 can Canellini beans.
  • Shred or dice 1 lb cooked chicken breast meat.
  • Add the following to chicken stock: · mixture of mashed onion and Canellini beans · the rest of diced onions · 2 cans (14 oz each) Canellini beans · shredded chicken meat · 1 can (7oz) diced green chili · 1 tsp. minced garlic · 1 Tbsp. Cumin powder · 1/2 tsp. Cayenne pepper
  • Cook and simmer about 30 minutes.
  • Season with 1/2 tsp. Matcha powder and 1/2 tsp. black pepper. Turn off the heat.
  • Serve with shredded Pepperjack cheese and Cilantro leaves as topping. Sift a pinch of Matcha powder over the topping if you wish.

Lemon Basil Coconut Soup

  • Cut 1 chicken breast into bite size pieces. Season chicken meat with SEI MEE TEA’s “MATCHA Lemon” powder.
  • Slice 1 carrot and 1 celery stalk diagonally.
  • Saute carrot and celery with 1 Tbsp. coconut oil until tender.
  • Remove carrot and celery and add seasoned chicken meat to the pan. Add coconut oil if needed.
  • When chicken meat is fully cooked, put carrot and celery back to the pan.
  • Add 1 can of coconut milk to the pan. Turn heat down to medium low and simmer till coconut milk is warm. Turn off the heat.
  • Add 4-5 basil leaves before serving.

Lemon Sauce for Shrimp Cocktail

  • Cook and peel shrimp according to the instructions on the bag of shrimp product. Chill shrimp till use.
  • Whisk 1/2 tsp. SEI MEE TEA’s “MATCHA Lemon” powder in 1/4 cup heavy cream till it becomes a smooth liquid.
  • Microwave 1 minute with 40% power to warm it up slightly. (Each microwave varies so experiment.)
  • Add 1/4 tsp. potato/corn starch and mix well.
  • Microwave 1 minute with 30% power so the mixture thickens but still is silky smooth.
  • Add a dash of black pepper and ‘Herb de Provence’ (optional).
  • Serve with chilled shrimp and basil leaves as garnish.

Turkey Casserole

  • Preheat oven at 375 degrees.
  • In a greased casserole, add in the order: · ½ of can (10 3/4 oz size) cream of chicken soup · 2 medium potatoes, very thinly sliced · 1 medium very thinly sliced sweet or candy onion · 2 cups fresh string beans (preferably steamed slightly before adding) · 1 cup fresh shiitake mushrooms, sliced · 1-2 cups chicken or turkey meat (any part will do), cut into bite size
  • Then, add on top · ¼ teaspoon Edible Green® ground green tea or Matcha mixed in with ½ of cream of chicken soup · 1 cup goat cheese, crumbled · 1 cup rice milk or soy milk mixed with 2 Tbsp. flour, rice flour, cornstarch, or tapioca flour · 2 Tbsp. butter, cut up into small pieces and dropped evenly.
  • Bake all for 45 minutes, check to see if potatoes are done.
  • Top with 1/4 c French fried Onion Crisps.
  • Bake 5 minutes more.

Lemon Cranberry Bread

  • Ingredients:1 3/4 C all-purpose flour, 3/4 tsp. Edible Green® green tea powder, 3/4 C sugar, 2 tsp. baking powder, 1/4 tsp. salt, 1 C fresh/frozen cranberries, 1 egg, 1 C milk, 1/4 C grapeseed oil, 2 tsp. finely shredded lemon zest, 1 Tbsp. lemon juice
  • Preheat oven to 350F. Grease the bottom and 1/2″ up the sides of an 8x4x2″ loaf pan. Set aside.
  • Mix the first 6 ingredients.
  • Mix the next 5 ingredients.
  • Add liquid mixture to dry mixture. Stir just till moistened.
  • Spoon batter into the prepared pan.
  • Bake for 55 minutes.
  • When cool, remove loaf from pan. Wrap and store overnight before serving.

Roast Beef seasoned with Matcha Mint, Spinach & Goat Cheese

  • Season beef with SEI MEE TEA’s “MATCHA Mint” powder, salt, and black pepper. Roast according to your favorite recipe. Cool the meat till it’s safe to handle.
  • Slice the meat and cut into bite size pieces.
  • Cut goat cheese into bite size pieces.
  • Wrap beef and goat cheese in a spinach leaf. Secure the roll with a tooth pick.
  • Garnish with sliced red radish. (Optional)

Prebiotic & Probiotic Blend Sei Mee Tea Miso Soup

  • Put the following ingredients in Blender Bottle® and shake well. 1 Tbsp. Miso (I used shiro-miso, white miso, which is naturally sweeter than other kinds.) ½ tsp. Tahini, ¼ tsp. Edible Green® green tea powder, ¼ tsp. Garlic powder, 1 Tbsp. water
  • Pour the mix in a bowl and add ¾ c hot water and stir.

Probiotic Yogurt + Prebiotic Green Tea = Healthier Drink

  • Basic recipe
  • Put the following ingredients in Blender Bottle® and shake well.
  • ¼ c yogurt, with flavor of your choice ¼ tsp. Edible Green® powder Honey or Agave nectar (optional)

Here are a couple of my favorite variations:

Green tea Yogurt drink – Ginger Flavor

  • Put the following ingredients in Blender Bottle® and shake well.
  • ¼ c plain yogurt, 1 Tbsp. Agave nectar, ¼ tsp. Edible Green® green tea powder, ¼ tsp. grated ginger, ¾ c water or milk of your choice

Green tea Whey Yogurt drink – Maple Flavor

  • Put the following ingredients in Blender Bottle® and shake well.
  • ¼ c plain yogurt, ¼ c whey powder (I used vanilla flavored one.), 1 Tbsp. maple syrup, ¼ tsp. Edible Green® green tea powder, ¾ c water or milk of your choice
  • Enjoy!

Cilantro & Green Tea Salad Dressing

  • Makes about 2/3 cup
  • 1 1/2 cups fresh cilantro leaves or 1 cup of fresh cilantro leaves & 1/2 cup fresh flat leaf Italian parsley, 1/2 – 1 teaspoon Edible Green® powder, 1/4 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, 1/2 – 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.

Humus with Spinach

  • Makes approx. 2 cups
  • 1 Cup fresh organic spinach leaves, cleaned 1 Can Navy or Cannellini Beans, drain & rinse 3 – 5 Cloves or Garlic, 1/2 – 1 teaspoon Edible Green® powder, 1 Tablespoon Tahini paste or ground sesame seeds, 1/4 + Cup freshly squeezed lemon juice (organic or Meyer’s lemons are best), 1/4 to 1/2 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 Tbsp Butter and 2 Tbsp 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), 1/2 – 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

Rosy Lettuce & Green Tea Soup

  • Makes about 1 Cup
  • 1 1/2 Cup Fresh Basil, washed and dried 1/2 Cup Fresh Italian Parsley, 1/4 Cup Parmesan cheese, 1/2 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, 1/4 Cup Balsamic Vinegar, 1/4 Cup 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 anymore 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. In large kettle over medium heat, sauté 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.

Lemon & Ginger Pears

  • Use firm pears for this recipe (Bosc and Asian Pears hold up well in cooking.)
  • Make ahead and chill for serving.
  • Works best in 3 1/2 quart slow cooker but will be good on low burner for 30 min. to 1 hr.
  • Serves 6.
  • Fruit: 1 1/2 Cups filtered water, 1 1/2 Cups Apple Juice (no sugar added, organic is recommened), 2 Tbsp. Crystallized ginger cut into small bits, 1 – 2 Tbsp. grated fresh ginger with 1/8 Cup honey, light agave, Zero, or favorite sugar substitute, 1 Tsp. Grated lemon zest ( plus 1 Tsp. for topping when served) 6 firm pears, peeled, cored and cut length wise. 1/8 to 1/4 Tsp. Edible Green® ground green tea powder For topping : Light whip cream or plain yogurt slightly sweetened (vanilla if not too strong), 1 Tsp lemon zest Nutmeg in grinder preferred, but can sprinkle carefully
  • Simmer water, apple juice, ginger, lemon peel, pears and green tea until pears are slightly tender and still hold together.
  • Cool slightly then gently ladle pears into a glass dish slightly covering the fruit with juice. (Reserve the rest of the juice to use in a salad dressing below*)
  • To Serve: Drain Juice and keep as mentioned above.
  • Gently place pears on small desert plates or bowls, dollop with whip cream, a few sprigs of lemon zest and a slight dash of nutmeg. A thin wafer or oatmeal cookie complements this dish.

Winter Pear Salad & Dressing

  • Equal amounts of pear juice, cold pressed sunflower, canola or safflower oil, white wine vinegar or Japanese Vinegar and 1 – 2 Tsp. maple syrup.
  • Serve over spinach or romaine lettuce, with chopped pears or apples sprinkled with crumbled goat or feta cheese.
  • Optional: small cranberry bits and slivered toasted almonds.
  • *Adapted from the Diabetes Comfort Food Cookbook, Burkard & Finlayson, Rodale Press. *Historic Hood River Hotel, Cornerstone Cuisine Grill & Fine Dining, Hood River, Oregon.

Split Pea Soup

  • Makes 4 servings.
  • 1 1/2 Cups Drived Split peas (green, yellow, or mix), 32 oz Chickent broth, 1 – 2 Cups water (check thickness as cooking)
  • Wash Peas and simmer until soft
  • Prepare to add: 1 large turnip or peeled potato, washed and diced 1 large carrot, cleaned and chopped in 1/4 size pieces. 2 large celery sticks, cleaned and sliced 1/2 sweet onion, chopped, 1 tsp celery seed, 1/4 tsp. sea salt, 1/4 tsp. mixed ground pepper
  • Optional: 1/8 tsp. finely chopped dried red pepper 1-1 1/2 cups diced ham or chicken
  • Add above to soup and simmer 1/4 hour to 45 minutes. Check and stir.
  • Before serving add: 1/4 to 1/2 tsp. Edible Green® Ground Green Tea, 2 Tbsp fresh chopped parsley.
  • Stir and serve and enjoy