Edible organic green tea Chocolate Bundt Cake

Ease of Preparation: Easy

Preparation Time: 15 minutes
Cook Time: 45 minutes
Yield: 1 – 9 inch bundt pan

Ingredients:

1 1/2 cups all purpose flour
1 cup cake flour
1 ½ cups sugar
1 tsp edible organic green tea leaves (ground)
8 ozs unsweetened chocolate finely chopped
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup unsalted butter (I can’t believe it’s not butter)
4 eggs
1 cup brewed coffee
2 tsp vanilla extract

Glaze:

6 Tbsp unsalted butter cut into pieces
6 Tbsp packed brown sugar
2 tsp instant espresso powder
1 tsp ground edible organic green tea leaves
6 Tbsp whipping cream
1 ½ cups powdered sugar (sifted)
2 Tbsp bourbon

Directions:

Preheat 350 degrees F
Sift together both flours, salt, baking powder, baking soda and ground edible organic green tea leaves.
Cut butter into small pieces and chop chocolate finely.  Place butter, chocolate and brewed coffee in heavy sauce pan.  Stir over low heat to melt chocolate and butter.  Remove from heat whisk in sugar and ground edible organic green tea leaves until smooth.  Using electric mixer, beat eggs and vanilla, gradually beat in chocolate mixture.  Add flour mixture and stir just until blended.  Pour batter into lightly greased Bundt pan; slightly tap the pan on the counter to smooth top.  Bake for about 45 minutes or until a tester inserted in center comes out clean and cake starts to pull away from sides of pan.  Cool in pan about 15 minutes then invert cake onto wire rack and allow to cool completely.

Glaze Directions:

This glaze can be prepared 2 days ahead.
Stir butter, brown sugar, espresso and ground edible organic green tea leaves in a small sauce pan heat until butter melts.  Using wire whisk stir in cream and simmer 1 minute.  Remove from heat.  Gradually add powdered sugar, whisking until smooth and add bourbon.  Cool slightly.  Place a baking pan lined with baking sheet.  Slowly drizzle the glaze over the cake, allowing glaze to run down sides of cake.  Let stand for 30 minutes.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution“Republished with permission from EatGreenTea.com, the original edible green tea.”

Smashed Potatoes with Green Tea leaves

Preparation Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 serving

Ingredients:

2 lbs potatoes
1 head roasted garlic
Olive Oil
1/2 Tbsp edible organic green tea leaves finely chopped
Salt to taste
Ground White Pepper to taste
Heavy Whipping Cream

Directions:

Preheat oven to 375 degrees F.
Cut off top of garlic head and place in small roasting pan, pour olive over garlic and roast in oven do not dry out.
Peel, wash and dice potatoes.   Place in cold water while cutting the potatoes.
Boil diced large potatoes to fork tender.
In a blender add boiled potatoes, salt, pepper, roasted garlic, edible organic green tea leaves and a ¼ cup heavy whipping cream, add more heavy cream if too stiff.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”

Ingredients:

2  4oz  salmon fillet with or without skin
Green Tea Herb Pesto
1 cup – fresh green tea leaves
1/2 cup – fresh basil leaves
1 tablespoon – olive oil
1 teaspoon – lemon zest
1 tablespoon – walnuts/pine nuts
1 tablespoon – parmesan cheese
1/2 clove – fresh garlic

Poaching Liquid
6  cups – water
2 tablespoons – loose green tea leaves
1 teaspoon – salt
5 pcs – pepper  corn

Procedure:

Salmon Poached in Green Tea with Green Tea Pesto

1.  fresh green tea herb pesto
a. In a food processor, combine fresh green tea leaves, basil, and walnuts/pinenuts and pulse a few times and then add the fresh garlic and pulse until everything is incorporated.
b. Remove green tea herb mixture and transfer into a bowl. Add in parmesan cheese, lemon zest and olive oil. If you think it needs more olive oil, feel free to add more to your liking.
2.  Gather all the ingredients for the poaching liquid in a pot that can fit 2 fillets of Salmon. Gently simmer the poaching liquid for 10 minutes. Add in Salmon Fillets. Cook for 10-12 minutes Depending on the size of the fish. Remember that you should not boil the poaching liquid for it will break the Salmon. *Quantity of water may vary due to the size of the pot you are using. Make sure that you have enough water to submerge the salmon.
3.   Serve the Salmon with Fresh Green Tea herb pesto.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution“Republished with permission from EatGreenTea.com, the original edible green tea.”

Edible Organic Green Tea Salisbury Steak w/Asparagus

Ease of Preparation: Easy
Preparation Time: 10 minutes
Bake time: 30 minutes
Yield: 4 servings

Ingredients:

12 ozs lean ground beef
¾ cup bell pepper (small diced)
¾ cup scallions (chopped)
¼ cup cheez-it jalapeno crackers (crushed)
1 ½ Tbsp edible organic green tea leaves (ground)
4 Tbsps  hoisin  sauce
2 Tbsps fresh ginger (minced)
3 tsps olive oil
1 box frozen asparagus (thaw)
½ cup rice wine or dry sherry
Cooking Spray

Use a coffee grinder to ground edible organic tea leaves.

Directions:

Preheat oven on broiler setting.  Spray broiler pan & rack with cooking spray.
In medium bowl combine beef, bell pepper, scallions, cheez-it, 3 Tbsp hoisin sauce, edible organic green tea leaves and ginger.  Make 4 oblong shaped patties and place on the broiler rack.  Brush tops of patties with 1 tsp oil.  Flip once during broiling, cook through about 4 minutes.
Heat remaining 2 tsps oil in large saucepan over high heat, add asparagus and cook stirring 3 minutes.   Remove and divide among 4 plates.  Return saucepan to medium-high heat, add rice wine or sherry and 1 Tbsp hoisin sauce, stir until bubbling and slightly reduced, about 1 minute.
Place Salisbury steak on top of asparagus, and divide sauce evenly between the plates by drizzling sauce over steak.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”

Roasted Potatoes

Ingredients:
2 lbs red potatoes
½ Tbsp Rosemary finely chopped
2 Tbsp. Olive Oil
1 Tbsp Garlic Minced
1 Tbsp edible organic green tea leaves finely chopped
Salt to taste
Fresh ground pepper to taste

Directions:

Preheat oven to 400 degrees
Wash and cut potatoes into halves (if large red potatoes then cut in 4 quarters)
In large bowl toss potatoes into mixture of garlic, rosemary, olive oil, edible organic green tea leaves, salt and pepper.
Spread potatoes onto a baking sheet lined with foil paper.   Bake for 30 to 45 minutes until fork tender.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”

White Dough:-
1 cup butter
¾ cup confectioner’s sugar
¾ tsp salt
1 large egg
¼ tsp vanilla
2 cup all purpose flour
1 ½ cup cake flour

Edible Organic Green Tea Dough:-
1 cup butter
1 Tbsp edible organic green tea leaves (ground)
¾ cup confectioner’s sugar
¾ tsp salt
1 large egg
¼ tsp vanilla
2 cup all purpose flour
1 ½ cup cake flour

Directions:

Edible organic green tea Pinwheel Cookies

Preheat 350 degrees F
Directions to make white dough -
Cream butter, confectioner’s sugar and salt until light and fluffy, add egg and vanilla and cream some more.   Add flour and mix to combine.  Set white dough aside in a cool area (refrigerator).

Directions to make edible organic green tea dough:-
Cream butter, confectioner’s sugar, ground edible organic green tea and salt until light and fluffy, add egg and vanilla and cream some more.   Add flour and mix to combine.  Set dough aside in a cool area.

Lightly flour with confectioner’s sugar counter then roll white dough 1/8 inch thick.
Lightly flour with confectioner’s sugar counter then roll out green tea dough 1/8 inch thick.
Brush white dough lightly with egg wash and place green tea dough on top.
Brush green tea dough lightly with egg wash then roll up like when rolling for a jelly roll
Place roll in parchment paper roll and refrigerate for about 1 hour
Remove parchment paper, slice and bake.

Optional****Remove Parchment paper brush with egg wash and roll into sprinkles of your choice then slice and bake.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution “Republished with permission from EatGreenTea.com, the original edible green tea.”

Ingredients:

1 tsp olive oil
1 tsp chili powder
2 tsp. edible organic green tea leaves (finely chopped)
½ medium chopped white onion
1 clove garlic (chopped)
¼ cup lime juice
1 tsp ground cumin
½ tsp tumeric
1 (12.3 oz) pkg. reduced-fat firm tofu (drain & crumble)
¼ cup shredded reduce fat cheddar cheese
Pinch of kosher salt
4 (8-inch) whole wheat flour tortillas
1 cup salsa (recommended Pace Picante)

Directions:

Edible Organic Green Tea Tofu Breakfast Burritto

Add onion, chili powder, garlic, edible organic green tea leaves, turmeric and cumin to heated oil in a medium skillet, use ¼ cup of water to deglaze the skillet before adding the tofu.  Add tofu and cook for 10 minutes, stir occasionally to avoid sticking but do not crush.  Add lime juice stir, add cheese and salt, if it seems too dry just sprinkle with water and toss.

Serving suggestions: Mango salsa, breakfast cube potatoes, avocado.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”

Ingredients:

1 whole onion (small diced)
1 celery stack (small diced)
1 carrot (peeled, diced small)
1 Tbsp edible organic green tea leaves
2 cloves garlic
1 Tbsp Olive Oil
1 Tbsp Butter
4 Tomatoes (roasted and chopped)
1 tsp fresh oregano (chopped)
1 tsp fresh parsley (chopped)
1 can tomato puree
1 tsp sugar
Salt to taste
Pepper to taste

Directions:

Tomato Sauce

Roast tomatoes on stove top using a stainless steel tong.   Roast until skins are slightly charred then place on chopping board and diced.
In heavy saucepan sweat onions, celery, carrots, garlic and edible organic green tea leaves with butter and olive oil, add tomatoes, tomato puree and bring to boil, over low heat stirring constantly until full flavor comes together and desired thickness then add the oregano and the parsley, mix.  Add the sugar, salt and pepper.

Serve warm over penne pasta or spaghetti.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”