White Bean with Pesto Soup

• 1/4 cup extra-virgin olive oil
• 2 cups chopped onion
• 2 cups chopped leek
• 1 cup chopped celery
• 2 Tablespoons chopped garlic
• 2 15 1/2 oz cans diced tomatoes
• 4 cans cannellini beans, drained and rinsed
• chicken broth – add as much for desired consistency
• salt and pepper to taste

In heavy pot over medium heat – heat up olive oil. Add first four ingredients and cook until vegetables are soft. About 6-8 minutes. Add tomatoes, beans, and desired amount of chicken broth. Salt and pepper to taste. Before serving add a dollop of pesto on top.
Pesto

• 2 oz fresh basil
• 3/4 cup fresh grated Parmesan cheese
• 1/2 cup fresh chopped parsley
• 8 cloves garlic
• 1 tomatoe
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• Olive Oil – added after blended

Blend pesto ingredients in food processor, adding 1/2 cup olive oil after blended. Pesto is drizzled on top of hot soup.

Green Pea Crostini

• 16 frozen green peas
• 5 green onions finely chopped
• 3 Tablespoons olive oil
• 1/2 teaspoon sea salt
• 3 Tablespoons fresh squeezed lemon juice
• cayenne pepper to taste
• 1 French Baguette, cut into 1/2″ slices, buttered both sides and lightly toasted

Cook peas approximately 2 minutes, cool quickly in cold water and drain. Combine peas, onions, oil, lemon juice, salt and pepper to taste. Smash with a fork or use a food processor sparingly. Roughly chopped – do not make smooth. Serve on French baguette rounds with a thin slice of fresh Parmesan cheese on top.

Popcorn toppings are a favorite in our house. For something new and fresh try this green tea recipe. Green tea popcorn is a light snack and a new way to cook with tea.

Green Tea Popcorn

• 1/2 cup popcorn
• canola or olive oil for popping
• sea salt to taste
• 1 tsp finely crushed green tea

Pop popcorn in oil. While popcorn is still hot spritz with olive oil. Sprinkle crushed green tea and sea salt over popcorn. Enjoy!

Hummus and Veggie Tea Sandwich

• hummus
• cucumber thinly sliced
• tomato thinly sliced
• alfalfa sprouts
• light or hearty bread

Spread hummus on your bread, layer with veggies, topping with alfalfa sprouts. For a traditional tea sandwich go ahead and cut off crusts, then cut sandwich into triangles. Enjoy!

Coconut-Berry Power Cookies
Our first Living Well Recipe! Beginning in 2015 we will enjoy a “‘living well” menu item at each of our Monthly Themed Tea Parties. Recipes will be included!

• 3 large ripe bananas, well mashed
• 1/4 cup coconut oil, slightly warmed
• 1 teaspoon vanilla
• 2 cups rolled oats or gluten-free oats
• 2/3 cup almond meal
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 2/3 cup shredded coconut (preferably unsweetened)
• 1/2 cup chopped pecans
• 1/4 cup goji berries (or any mix in!)

In a large bowl, mash the banansas with a fork, then add in coconut oil and vanilla. Add the oats, almond meal, salt and baking powder, and stir until combined. Add the coconut, pecans, and goji berries – stir once again. Form the dough into 12 balls on a parchment lined baking sheet and flatten just a little bit. Bake at 350° for about 14-16 minutes.
Teashop family – Wren and Haden both eat these at volleyball tournaments, and Haden between swim events at a meet. Lots of energy and very filling. Enjoy with a cup of matcha for one power packed pick-me-up.