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:

Edible organic green tea Chocolate Bundt Cake

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.

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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:

Smashed Potatoes with Green Tea leaves

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.

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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.

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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:

Edible Organic Green Tea Salisbury Steak w/Asparagus

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.

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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:

Roasted Potatoes

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
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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.

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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
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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.

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Ingredients:

4 medium russet potatoes (washed)
8 ozs lean ground beef (90%)
2 Tbsp. edible organic green tea leaves (finely chopped)
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp season salt
2 cloves garlic (mince)
¼ red onions (finely diced)
1 cup broccoli florets (finely chopped)
1 cup water
½ cup shredded reduce fat cheddar cheese (leave some for topping)
½ cup smoke mozzarella cheese
½ cup low fat sour cream
Kosher salt
Ground black pepper
3 Tbsp. Olive Oil

Directions:

Edible Organic Green Tea Twice Baked Potatoes with Beef

Preheat oven to 400 degrees F.
Prick washed potatoes with a fork.  In a medium bowl add olive oil and toss potatoes to coat evenly with oil then sprinkle with salt and pepper to taste.   Place on baking sheet and bake for about one hour (do not wrap in foil paper).
In a saucepan place ground beef, cumin, garlic, onion, edible organic green tea leaves and pepper flakes, stirring constantly until done, add broccoli florets and place in a medium bowl.
Place water and broccoli florets in small sauce pan and bring to just boil, drain and set aside.
Cut potatoes lengthwise and remove soft inner core flesh (remember to leave a ¼ inch wall to re-stuff the potatoes and place in the bowl with the meat mixture, then add cheddar cheese, mozzarella cheese, sour cream to combine.  Using a small spoon or ice-cream scooper, scoop mixture evenly between potato shells and top with cheddar cheese, bake for about 15 to 20 minutes.

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Ingredients:

3 ½ cups chicken broth (low fat/low sodium)
1 can (14oz) coconut milk
3 Tsp. Edible Organic Green Tea Leaves (ground)
1 Tbsp soy sauce
1 large carrot (peeled & sliced)
4 sprigs green onions (sliced)
1 can sliced mushrooms (drained)
Pepper to taste
Salt to taste
½ tsp grated ginger
1 clove garlic (minced)

Optional toppings:
Sour cream

Edible Organic Green Tea Mushroom Soup

Directions:
In soup pot add broth, edible organic green tea, soy sauce and garlic to boil.  Add carrots, onions, ginger, mushrooms, and coconut milk and cook until carrots are tender.  Add salt and pepper to taste simmer 2 to 3 minutes.

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
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Ingredients:

1 lb firm tofu (cut into 1 inch square)
1 1/2 cups hot water
3 tsp. Edible Organic Green Tea Leaves (ground)
½ tsp garlic salt
3 Tbsp honey
½ c teriyaki sauce
1 Tbsp Worcestershire sauce
1 medium zucchini (cut into 1 inch rounds)
8 Baby Bella mushrooms (cleaned)
1 lg green pepper cut into 1 inch squares
2 Tbsp olive oil
Non-stick grill spray
8 – 6 inch wooden skewers

Optional: ½ small pineapple or 1 inch corn on the cub

Directions:

Edible Organic Green Tea grilled Tofu

Place meat in bowl.  Mix teriyaki sauce, Worcestershire sauce, garlic salt, hot water, honey and edible organic green tea leaves, pour over tofu.  Cover and refrigerate overnight or let stand at room temperature 2 hours, stirring occasionally.  Drain tofu, reserving marinade.

If using pineapple – remove crown from pineapple, cut off peel and remove any eyes, slice pineapple then cut into 1 inch wedges.

Assemble Kabobs on skewers – thread tofu alternately with green pepper, mushroom and zucchini base with olive oil grill 8 minutes turn on grill and brush with marinade, grill another 7 minutes, turn again and base with marinade grill 7 minutes more.  (If using pineapple or corn be sure to alternate with those also)

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Ingredients:

1 lb Lean ground beef (90 percent)
1 Tsp Olive Oil
½ onion (minced)
1 tsp. Edible Organic Green Tea Leaves (ground)
2 cloves garlic
1 tsp cumin
1 egg
¼ bread crumbs
¼ cup sour cream
Black pepper to taste
Salt to taste

Use coffee grinder to ground tea leaves

Directions:

Edible Organic Green Tea Meatballs

Preheat oven 400 degrees F.  Spray baking sheet with cooking spray.

Saute onion and garlic in olive oil until tender, set aside to cool.  In a mixing bowl add ground beef, edible organic green tea leaves, onion mixture, cumin, eggs, breadcrumbs, garlic, sour cream, pepper and salt, combine well.

Shape beef mixture into 2 inch meatballs, place on baking sheet.  Spray top of meatballs before placing in oven to cook.  Cook about 10 to 12 minutes.

Serving Suggestions: Mix into any pasta sauce or mornay sauce serve over pasta.

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Ingredients:

2 ripe mango (peeled and diced)
2 tsp. Edible Organic Green Tea Leaves
2 ripe papaya (medium, peeled, seeds removed & diced)
2 kiwi (peeled & chopped)
2 ripe bananas (chunk sliced)
2 cup lowfat vanilla yogurt
½ cup carrots (peeled & sliced)
½ cup ice
1 Tbsp honey

Directions:

In a blender, combine half of all the ingredients – 1 mango, 1 tsp edible organic green tea leaves, banana, 1 papaya,  1 kiwi, ¼  cup carrots, ¼ cup ice, 1 ½ tsp honey and  1 cup vanilla yogurt.  Pulse, then blend on high until smooth.  Pour drink into 1 drinking glasses.  Repeat same steps for the second glass.

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Ingredients:

1 egg yolk
2 ¼ tsp sugar
1 ¼ tsp Lemon zest grated
¾ tsp edible organic green tea leaves (ground)
2 tsp honey
4 Tbsp egg whites
6 Tbsp sugar
1/6 tsp salt
½ tsp baking powder
1 cup cake flour
6 Tbsp butter melted

Directions:

Edible Organic Green Tea Lemon Madeleines

Preheat oven 190 degrees F.  Grease Madeline moulds generously with butter and flour properly, tap pan to remove excess flour.
In large bowl whisk together yolks, sugar, lemon zest and honey or beat on medium until pale, thick and fluffy, do not over mix (about 4 minutes).  In another bowl beat egg whites to starting slight foam add sugar in two parts to make a meringue (soft peaks not stiff).
Sift together salt, baking powder, cake flour and edible organic green tea then mix on low speed to incorporate.  Fold in half the butter to just blend. Fold in remaining butter.
Fill moulds with batter till almost fill.
Bake 10 to 12 minutes till lightly spring back when touched or edges are slightly brown.
Remove and cool invested on a cooling rack.  Be sure pan is completely cool before baking second batch.  Mixture can be placed in fridge covered while baking others.

Sprinkle with confectioner’s sugar or drizzle with lemon/confectionery sugar mixture.

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Ingredients:

1 lb black beans (cleaned)
½ medium purple onion
¼ green bell pepper (small dice)
1 celery stack (small diced)
1 tsp cumin
1 tsp thyme
2 cloves garlic
1 tsp edible organic green tea leaves (ground)
Salt to taste
Pepper to taste
2 tomatoes (diced)
½ bunch of cilantro
¼ cup diced red onions
½ of lemon
1 can corn
1 Tbsp Olive Oil or ¼ cup organic coconut milk (preferred is coconut milk)

Optional: sliced jalapenos and avocado

Directions:

Edible Organic Green Tea Vegan Meatless Chili

In crockpot place water to about ¾ of pot, add black beans, onion, garlic, celery, bell pepper, cumin, thyme, edible organic green tea leaves, set on high and crock overnight or until beans is tender.   Add corn, olive oli or coconut milk salt and pepper continue boiling until thickens.

Top with salsa made from combining tomatoes, onions, cilantro and squeeze lime over to coat with a dash of salt and pepper.

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16 ozs extra firm tofu
6 Tbsp Hoisen Sauce
6 Tbsp rice wine vinegar
5 Tbsp dark sesame oil
3 tsp edible organic green tea leaves (finely chopped)
2 Tbsp grated ginger
2 cloves garlic (minced)
½ onion thinly sliced
½ yellow bell pepper (small slices)
1 stack celery (washed and chopped medium slices)
2 cups broccoli (chopped chunk)
3 carrots (peeled and round slice) or ½ lb baby carrots
1 cup snapped peas
1 cup cauliflower
Pinch of kosher salt
Pinch of fresh ground pepper

Directions:

Edible Organic Green Tea Tofu Stir Fry

Drain tofu properly, place tofu on a chopping board and set a plate over it then place some heavy book on top to aide in the draining, this will help the tofu to stay firm while searing; about 1 hour.  Cut tofu into large 1 inch cubes.
In a medium bowl combine 3 Tbsp hoisen sauce, 3 tsp rice wine, 1 Tbsp ginger, kosher salt, black pepper, sesame oil, garlic, stir well.  Add tofu and marinate for about 1 to 2 hours at room temperature. Heat sauce pan with remaining sesame oil (oil must be very hot to sear tofu), add tofu to sear (brown properly) about 4 minutes, turn over and brown again, remove from saucepan.

In a wok add 1 to 2 Tbsp Olive Oil heat slightly then add carrots cook for about 5 minutes then add onions, celery, edible organic green tea, bell pepper, celery, cauliflower, broccoli and snap peas and remaining ginger stir fry add remaining hoisen sauce stir well to incorporate add tofu, stir another 2 to 4 minutes.

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Ingredients:

2 Tbsp butter
4 ½ Tbsp flour
1 pt milk (2 cups)
1 Tbsp. Edible Organic Green Tea Leaves (finely chopped)
2 oz gruyere cheese (grated)
Salt to taste
White ground pepper to taste
Pinch of nutmeg

Directions:

Edible Organic Green Tea Mornay Sauce

Heat butter in sauce pan add flour (do not burn or make any color to this roux) allow to cool slightly, in a separate pan scald 1 pt milk.  Add milk to white roux then salt, nutmeg, pepper and edible organic green tea leaves, bring to boil to thicken.

Remove from heat stir in cheese to melt.

Keep warm for service.

Serving suggestion:- with any whole wheat pasta or over steamed vegetable, fish or bake chicken.

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Ingredients:

2 lbs beef top loin steaks (cut into 6 pieces)
3 Tbsp butter
1 red bell pepper (strip cuts)
1 green bell pepper (strip cuts)
1 Tbsp edible organic green tea leaves (ground)
½ lb fresh mushrooms (sliced)
3 sprigs scallion onion (chopped)
2 ½  cups water
1 Tbsp cornstarch
2 tsp soy sauce
Sat to taste
Pepper to taste

Directions:

Edible Organic Green Tea Mushroom Steaks

In 2 ½ cups of water dissolve cornstarch and set aside.  Sauté sliced mushrooms in 1 Tbsp. butter until slightly browned.  Add onions and sauté 2 to 3 minutes. Add edible organic green tea leaves, soy sauce, salt, pepper  by whisking , simmer until slightly thickened.
Fry steaks in remaining butter for 2 minutes each side.  Remove and stir fry pepper strips for 2 minutes. Place steak and peppers back in sauce pan to simmer for about 10 minutes until steak is tender and done.  If getting too thick add a little water to allow for steak to continue cooking.
Serving suggestion: - over Jasmin Rice.
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.”