Impress and delight family and friends by preparing this yummy Sebastian Fruity Green Tea Smoothie made with frozen organic fruits (mix and match your favorites!) and Haiku Organic Sencha Green Tea. Simple to make, simply delicious and healthy!
½ cup cold milk, (organic coconut, soy, rice milk…)
3 bananas*, sliced and frozen
6 strawberries*, sliced and frozen
½ teaspoon vanilla extract (optional)
Bring spring water to a boil, remove from heat and add Haiku Sencha Green Tea teabags. Brew for two minutes, remove teabags and cool. In a hurry? Cool in the freezer in ice cube tray.
Once tea is cool, pour into a blender, add frozen fruit and milk of your choice and vanilla.
Blend into a creamy smooth smoothie. Pour, serve and enjoy!
VARIATION: For extra green tea goodness or early morning energizing smoothie, brew 2 bags of Haiku Organic Sencha Green teabags in the 1 cup of spring water. This is Organic Chef Tom’s personal favorite!Sebastian Green Tea Pops:Pour smoothie into popsicle molds and freeze.
*Be sure to use organic fruits. Check out EWG’s Shopper’s Guide to avoid pesticides from commercial fruits and veggies.
Haiku Organic Japanese Sencha Green Tea
Haiku Organic Japanese Sencha Green Tea is made from the first spring harvest of the first flush of new buds and leaves of the Camellia sinensis tea bush. Haiku teabags are always two full grams of 100% Japanese Organic Sencha Tea, the finest quality in the world for the true Japanese green tea connoisseurs. USDA Certified Organic | Non-GMO Verified | Gluten-Free | Kosher
Sweet Summer Fruit Sauce with Emperor’s Kitchen Kuzu
This light fruit dessert is delicious when eaten as is. It can also be used to dress up other simple desserts. It makes a great topping for vanilla or lemon pudding, pies, or tarts with a vanilla pudding base, and shortcake, pancakes and waffles. This fruit sauce is a scrumptious filling for crepes. Refrigerated in a covered container, it will keep for several days.
Author:Jan & John Belleme
Yield: Approximately 3 Cups
2½ cup sliced or whole fresh fruit (strawberries, blueberries, raspberries, peaches, pitted cherries, etc.)*
Cut larger fruits into bite size pieces. Small berries can be left whole.
Combine juice, rice syrup, and salt in a saucepan. If cooking the fruit is recommended (see notes below), add to saucepan and bring to a simmer, uncovered, over medium heat. Remove from heat.
Thoroughly dissolve kuzu in 2 tablespoons cool water and add to fruit mixture while stirring briskly. Place over medium-low heat and stir constantly until mixture returns to a simmer and thickens.
If cooked fruit is already mixed in, transfer contents of the pot to a bowl and cool. If using fruit that does not require cooking, place fresh, cut or whole fruit (see notes below) in a glass bowl and pour the hot liquid over it. Mix gently and cool in refrigerator. The sauce will thicken as it cools.
Refrigerate in a covered container, this fruit sauce will keep for several days.
*Delicate, tender fruits such as strawberries and raspberries should not be cooked. Firmer fruits such as blueberries, cherries, and apples should be simmered with the juice.
John and Jan Belleme have lived and studied in Japan for twenty years and are leading authorities on the subject of the healing powers of Japanese foods. They are the authors of three previous books on the subject and are also the co-founders of the American Miso Company, one of the world’s largest producers of traditional miso.
California sushi rolls are one of the most popular sushi in America. While they look difficult to make, they’re actually easy once you master the simple technique. Best of all, they’re fun to make and delicious to eat. You can fill them with your favorite fillings from avocado and cucumbers to fried tofu or crab, season with wasabi or shoyu and roll in organic black sesame seeds. We have a large family and have enjoyed making homemade sushi for over 40 years. It’s fun to set out all the ingredients and have a sushi rolling party with family and friends. Happy sushi making!
Rinse rice 3-4 times until rinsing water is clear, strain with mesh strainer to remove rinsing water.
Add rinsed rice, kombu and sea salt to pan of boiling water. Bring back to full boil and cover pan with lid.
Reduce heat and simmer for 15 minutes. Turn off heat and keep on burner for another 15 minutes without heat.
Remove lid, place into large bowl and remove kombu. Slice gently through rice (don’t stir) allowing steam to gently escape from rice.
Allow rice to cool at least minutes before rolling into sushi.
TRADITIONAL SUSHI VINEGAR: If you want to add the traditional sushi vinegar to your sushi rice, simply add 2 Tablespoons of rice vinegar, 2 Tablespoons rice syrup or sugar and small piece of Emerald Cove Kombu to pan. Heat and stir just enough to melt sweetener. Cool and add to hot sushi rice before cooling.
BROWN RICE VARIATION: I also enjoy making sushi with organic short brown rice. It has the same stickiness to hold the roll together adds a nuttier flavor, is chewier and has more fiber.
Organic Chef Tom Athos has been cooking natural foods for over 50 years. At the age of 15, he began working along his father at their family K&D Delicatessen in New York City. After attending college, Chef Tom began traveling and cooking in natural food restaurants and macrobiotic study houses throughout the USA. He co-owned with his wife, Debi and was the head chef of their restaurant, The Garden Cookery in Maine, and was the head chef and head baker at the famous Unicorn Restaurant in North Miami Beach. Chef Tom co-owned and operated a national mail-order service, Natural Lifestyle Market offering quality natural organic food, kitchenware and healthy lifestyle products for over 30 years. As a father of 5, Chef Tom had plenty of family members to test his recipes on and cook with! He resides in the beautiful mountain city of Asheville, NC where he enjoys brewing craft beer and making his specialty – fermented foods.