We have mung bean sprouts, raw French green beans, and braised tofu in the bowl. I ate them with a dressing made with tahini, rice vinegar (equal amounts, mixed together until they form a paste) soy sauce (another state of bean!), and a splash of water.
The hummus on the rye cracker is a blend of soaked, sprouted, and cooked chickpeas (sprouted just a tad), garlic flowers from the garden, parsley from the windowsill, fresh lemon juice, sesame tahini, salt, and black pepper.
I had the same lunch yesterday, but I neglected to take a picture.
With all that is going on in the world, I feel that a break for a lunch post is necessary. And now it's time to take a walk on this glorious September day, and tonight I get to play a Haydn String Quartet (the Kaiser, Opus 76 No. 3).
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