A Week of Putting Things on Rice Cakes
I buy rice cakes (rice crackers) now and then, but they’re not a regular purchase for me. I like to crumble them into certain salads, but beyond that, l generally pass. Until(!) last week when I was in Los Angeles, and I stumbled on thin rice cakes. Apologies if I’m exceptionally late to this party, but I had no ideas these existed! You get all the crunch and structure of a classic rice cake, without too much rice cake. They’ve become a fast favorite afternoon snack vehicle. I kept a list over the past week of favorite toppings, round one is pictured below, and you can see how they come together in the video as well.
And, if you’re not a rice cake fan, you can certainly use all of these ideas on grilled bread, tortillas, lettuce wrap, or whatever!
(Below) – Smashed ripe avocado, crumbled kale chips, micro greens or whatever sprouts you have, a bit of lime zest, nutritional yeast, and a thread of extra virgin olive oil.
(Below) – Please try this one – so good, and you can use the remaining saffron honey on everything from oatmeal to breakfast yogurt. It’s a quick infused saffron honey drizzled over ricotta cheese, and finished with a bit of salt and chopped chives and/or chive blossoms. The sweet/savory is A+.
(Below) – Turmeric hummus topped with mung beans, scallions, and a sprinkling of hemp seeds.