Mind Games Salad

Certain foods play tricks on my taste buds and mind.  I take a bite thinking mushroom, but get the chewy taste of meat.  The flavor is that of a salad, but the texture is more like a delicious filet. Wild Oyster Mushrooms are to blame. After a week of Syrian food, I return to Dubai eager to have a “different” salad.  So the ingredients below fit the bill.


  • 1 cup sliced Wild Oyster Mushroom
  • 1/2 cup sliced Red Onion
  • 1 table spoon Fresh Ginger Root
  • 1/4 cup Large yellow raisins
  • 2 table spoons Lime Juice
  • 1 table spoon Unsweetened Butter
  • 1/4 teaspoon Rock Salt

Cooking Instructions

  • Melt the butter in a sauce pan and saute the onions until soft
  • peal and pound the ginger root until fine
  • add the ginger root to the onions and fold for 10 seconds
  • add the mushrooms and saute for 3 minutes
  • add the lime juice
  • let it cool
  • Season with salt to taste
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It has been six months since I sold my car! Images like these remind me of how much healthier my lifestyle has become.  While I haven’t lost weight, I’ve certainly shed fat, and more importantly, feel lighter!

I imagined being car-less would tax my time, but somehow life seems to be slowing down.  I’ve come to appreciate Dubai metro and enjoy watching riders and imagining their stories.  I survived the summer heat with out a car. I can now look forward to walking in beautiful Fall, Winter and Spring Dubai weather. I still haven’t bought a bike, but it is in the cards.

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Friday Comfort

This is a sweet, thick vegetarian soup.  Cooked it on a slow, lazy Friday.  The sweet potato gives it a creamy texture.  It is filling, healthy and delicious.


  • 1 Sweet Potato
  • 1 Yellow Onion (medium)
  • 1 Small broccoli head (2 cups)
  • 1 Carrot (Medium)
  • 1/2 teaspoon rock salt
  • 4 Cups water
  • 1 table spoon fresh chopped ginger root
  • 1/2 table spoon of vegetable oil


  • Peal & slice the onions
  • In a pan heat the oil and saute the onions until golden
  • Peal & slice carrots, sweet potatoes
  • Chop broccoli
  • Peal and pound the ginger root
  • Place all ingredients in a pot with water, bring to a boil for 10 minutes, then let it simmer on low 15 minutes (or until the yams and carrots are soft).
  • Blend the mix in a food processor
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