I like mixing up foods that are hot and cold, sweet and spicy, and any other such combinations. This diversity makes for interesting dishes with a mouthful of tastes and textures. Today I took my warm bean and rice dish – with a diverse array of cooked beans, beets, leafy beet tops, garlic, rice, raisins, and cilantro – and I added it to the following cold foods, all fresh (except the spice), all organic, and chopped where applicable:
- Persian cucumber
- Spring onions
- Sesame seeds
- Pumpkin seeds
- Middle Eastern spice (combo of cumin, paprika, oregano, other yumminess)
- Unprocessed natural sea salt
I then topped the dish with a peanut sauce, which I made with peanut butter and water.