Tea Ceremony at Japanese Friendship Gardens

 Eight of us were allowed at one time for the Ritual of the Tea Ceremony Chanoyu, that had its origins nearly 900 years ago. It touches on many aspects of Japanese culture. Definitely a learning experience and so much history was presented about the Tradition. Chanoyu interweaves four principles:
1.Harmony (wa) with people and nature
2. Respect (kei) for others
3. Purity (sei) of heart and mind
4. Tranquility ( jaku)

Thanks to Mary Garbaciak for arranging the very interesting and informative tour.

Mary Pat Honey learns the Traditions of the Tea Ceremony.

Deb Hester, Delores Tomasek, Carolyn Mendoza, Carolyn Hartman, Mary Pat Honey, Ruth Ann Hogan, Candice Mcleod remove their shoes, then put on socks prior to entering the Tea Ceremony.

Two traditional delicate sweets are served prior to the tea.

Candice cleanses her hands prior to the Tea Ceremony.

Aromatic Green tea is whipped into a frothy drink.

Kiwi Turtle Cake

A delightful cake with coconut, bananas and dates. We also love Arizona Date Cake from page 140 in Tastes & Treasures cookbook. The recipe was given to the Historical League from the family of Congressman John J. Rhodes.

Fruity Turtle Cake 

Ingredients:
Peeled, and thinly sliced kiwis (as many as it takes to cover shell)

Bananas, thinly sliced, lengthwise

Coconut flesh (1/2 cup)

Coconut water (1/4 cup)

Dates, pitted (1/2 cup)



Directions:
1. Put coconut flesh, coconut water, and dates into a blender, and blend on high until you get an "icing" like consistency (not too liquidy, if it is too thin, add more dates)


2. Start with layered bananas on the bottom, followed by some coconut date "icing", followed by thinly sliced kiwi rounds, and then some more "icing", and then more banana slices. Continue this pattern, moving slowly into the center until you get a 1/2 circle shape on your plate.


3. Next, layer the 1/2 circle with thinly sliced kiwi rounds to make the green colour of the turtle shell.


4. Make the head, feet, and tail, simply by carving out individual kiwis to get the shapes as pictured in the picture below.


from:Live Love Fruit
RECIPE:


Quinoa, Corn and Avocado Salad

A delightful refreshing salad to serve anytime.

Historymaker Eddie Basha gave the Historical League his family recipe for Tabouli Salad using cracked wheat and mint. Tabouli Salad is on page 132 of Tastes & Treasures cookbook. Try both recipes.


Quinoa, Corn and Avocado Salad


Ingredients:
1½ cups cooked quinoa

1½ cups frozen corn, thawed

2 medium avocados, diced

1 cup cherry tomatoes, halved

½ medium red onion, diced small

¼ cup chopped fresh cilantro

Zest of 1 lime
2 tablespoons fresh lime juice

Sea salt to taste

Directions:
Combine everything in a large bowl and mix well.

Serves 6

Japanese Friendship Gardens Tour

Creating a Bonzai tree with ropes and boards.

 Beautiful gardens, pond, koi, Bonzai trees and statues are discovered in this tranquil place in downtown Phoenix. Although it was a very chilly February day, the Historical League enjoyed a tour led by a very knowledgeable docent at the Japanese Friendship Gardens. Hope you discover this place at 1125 N. Third Ave. Near the light rail train. 602-256-3204

Guest Candice McLeod opens secret door to Tea Garden Pagoda.

Ruth McLeod uses a bamboo cup to do the ritual of cleansing hands before the Tea Ceremony.

Rock wrapped in rope means "Do Not Disturb". (A Tea Ceremony is going on now.)

Tour Guide explaining the meaning  of the statue at the gates of the Gardens

Guest Candice McLeod and Carolyn Mendoza admire the statue by the pond.

Crunchy Chickpea Snacks

Tasty, crunchy, spicy, healthy - works for me.  Love it when I have little helping hands to make them and also enjoy them later. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

Another healthy snack the kids love is Granola from page 19 Tastes & Treasures cookbook.

Crunchy Chickpeas

Ingredients:

2 (15-ounce) cans chickpeas, also known as garbanzo beans
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

Directions:

Heat the oven to 400°F and arrange a rack in the middle.

Thoroughly drain and rinse (about 3 cups) the chickpeas. Spread on kitchen towel and rub to remove outer skin. You may need to hand rub them to remove all the skins.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. Store in tightly covered container or plastic bag to keep fresh.

Chocolate Lover's Pie from Nancy Evans

The Children's Holiday Party always wraps up their event with a fabulous luncheon at a League member's home. Thanks to Gail Lucky for hosting such a lovely day.

Nancy Evans brought the most decadent, delicious chocolate pie from page 152 in Tastes & Treasures cookbook. Karen Swanson helps her serve it (or maybe she's waiting for her slice).

Chocolate Lover’s Delight Pie       

Ingredients:
2 cups (12 ounces) milk chocolate morsels
10 large marshmallows
1/4 cup milk
1/8 teaspoon salt
1/2 cup walnuts, finely chopped
1 cup heavy whipping cream, whipped
1 baked (10 inch) graham cracker pie shell

Directions:
Combine the chocolate morsels, marshmallows, milk and salt in a double boiler over hot water. Cook until blended, stirring frequently. Remove from the heat and let stand until cool.

Stir the walnuts into the chocolate mixture and fold in the whipped cream. Spoon the chocolate filling into the pie shell and chill from 2 to 10 hours. Slice and garnish each serving with chocolate shavings.

Serves 8

Cornucopia Salad

Cornucopia Salad


Bursting with color and energy, and chock full of veggies, fruits, nuts and cheese; this super salad recipe from Terri Bailey of Bailey's Palomar Resort in Southern California, is a complete meal!

Ingredients:

1/2 cup sliced almonds
3 Tbsp. Sugar
1 1/2 heads romaine or mixed lettuce, or any green leafy veggies, like or spinach, kale
4 green onions chopped
1 can mandarin oranges, drained; or fresh tangerines or blood oranges are great too!
1 avocado sliced
1 Granny Smith apple sliced
1/4 cup dried craisins (dried cranberry)
1 cup chopped celery
1/2 cup blue cheese or gorgonzola
2 Large chicken breasts, cooked and shredded (or one rotisserie chicken)


Dressing:
1 tsp salt
1 tsp pepper
1/2 cup oil
2 Tbsp. chopped parsley
4 Tbsp. sugar
2 Tbsp. white wine vinegar.

Directions:

Toss sugar in large frying pan with almonds and cook over low heat to medium heat, stirring occasionally until almonds are coated.
Don’t let sugar burn.  Spread on foil to cool. Or purchase sugared almond slices.  If sugaring almonds, Spray foil with Pam, so it does not stick, while cooling.
Tear lettuce leaves into bite-sized pieces. Mix lettuce, onion, oranges, avocado, apple, celery, craisins, cheese, chicken and almonds.
Mix remaining ingredients for dressing.  Toss with salad ingredients.  
Serves 5-6.