Post 142: Samba and Rumba on Rechove Ben Yehuda and Tip to keep bean sprouts fresh and Zuccini Hummus Herb Vinaigrette




Wednesday night last  the Jerusalem streets were full of surprises. I  left my friend Pearl to her shopping.  All of a sudden a spectacle of flash dancers took over the street. It’s called a Flash Dance because of the sense of spontaneity and after a certain size it’s called Flashmob. However, the routines were inspired and complicated and the audience loved them and my performance.20150715_184937

It’s a beautiful evening, Wednesday, and groups of young people are meeting friends. These young people are part of the dance troupe performing samba, and rumba

I was in no rush. admittedly, feelings of jealousy overwhelmed me.  Those young people on the side-line and later dancing were steps away. They had a definite intricate routine. I waited for my chance and it came. The fellow in the red shirt ( I learned named Ari) was not the choreographer, but rather the black shirted one. I searched out a group of elders sitting on the side, asked one of the ladies to hold my pocketbook and boldly approached him.

There were so many dramatic moves!

Then we started to dance, for several minutes, to a Hebrew salsa rhythm. How far in my memory did this bring me? The fun of it? I explained that before the Salsa rage there was the “Hustle” and John Travolta, neither familiar to my partner.


Tip to keep bean sprouts fresh and Zuccini Hummus Herb Vinaigrette

  1. Store Bean Sprouts Step 2 Version 3.jpg
    Place the bean sprouts in a bowl. The bowl needs to be large enough to take both the sprouts and water that will cover them.
  2. Store Bean Sprouts Step 3 Version 3.jpg
    Fill the bowl with water. Pour enough to cover the sprouts with water.
  3. Store Bean Sprouts Step 4 Version 3.jpg
    Add a few slices of lemon. The water and the lemon will keep the bean sprouts fresh for longer.
  4. Store Bean Sprouts Step 5 Version 3.jpg

Zucchini Hummus

Zucchini Hummus

6 servingsIngredients:

1 zucchini, peeled, chopped

2 tablespoons olive oil

3 cloves garlic, or to taste

1/4 cup lemon juice

1/4 teaspoon cumin, optional

1 dash cayenne

1 teaspoon paprika

1 teaspoon Himalayan Crystal or Atlantic sea salt

3/8 cup unhulled sesame seeds, soaked 4 hours

3/8 cup tahini


1. Combine all ingredients, except tahini and sesame seeds, in a blender and puree.

2. Add tahini and sesame seeds and puree until smooth.

3. Serve on lettuce leaves with Israeli Salad and sprouts.

Herb Vinaigrette

Ingredients:1/4 cup lemon juice

2 TBS. Red onion, chopped

1/2 cup olive oil1/2 tsp. Atlantic salt

1/2 tsp. cayenne pepper

1/2 tsp. stevia (or 2 tsp.agave nectar) or omit

1/3 cup cilantro, chopped

1/4 cup mint leaves, chopped

1/4 cup celery, chopped

Blend everything in the blender.


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