Teddy’s Day at the Spa: A Recipe Born From A Fun Challenge

Teddy’s Spa Day, But Make It Edible!

I know, I know… this one sounds crazy, but hear me out 😄

When Opeyemi Famakin announced #CritiqueWithOpe3 and the theme was rice and peanuts, my brain went into overdrive. I didn’t track calories today (shocking, I know!) because I just wanted to have fun and let my creativity lead. Of course, I didn’t eat everything, as that would’ve been a truckload of food. However, I still made mindful swaps like skipping the sugar in my drink and rice balls, and skipping oil when cooking my chicken.

This dish isn’t just food; it’s art on a plate. It’s my way of showing that you can still create, play, and enjoy food while staying mindful on a health journey. Welcome to Teddy’s Day at the Spa; a full-on, edible spa experience complete with a rice teddy soaking in a peanut chicken curry “bathtub,” rice towel wraps drizzled in peanut miso dressing, chocolate rice “spa stones,” and a chilled peanut rice horchata drink.

💛 Why You’ll Love This Recipe

• It’s creative and fun; perfect for impressing guests or entering a food challenge.
• Combines sweet and savory rice-based components into one cohesive plate.
• Customizable: swap between pork, chicken, or tofu; easily adjustable for vegan diets.
• Great for kids or anyone who loves playful plating.
• A reminder that mindful eating doesn’t mean boring meals!

I didn’t get shortlisted for episodes 1 and 2, but that didn’t stop me from creating again! Those were my most-engaged posts, and this one reminds me why I started. Cooking doesn’t always have to be serious; it can be fun, expressive, and a joyful experience. Whether or not I make it to the top 10, Teddy’s Day at the Spa will always be one of my favorite food art projects.

Teddy’s Day at the Spa

A playful, creative dish made with rice and peanuts; featuring a rice teddy in a peanut chicken curry bath, chocolate peanut rice stones, rice towels, and a peanut horchata drink. Fun to make, mindful to eat, and perfect for food challenges!

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Course: Dessert, Drinks, Main Course

Cuisine: fusion

Ingredients Method Notes

Ingredients

  

Horchata

• 1 cup rice
• 2 cinnamon sticks
• 2 tbsp peanuts
• 1 tbsp peanut butter
• 2 cups cold water
• Sweetener of choice e.g. stevia or agave

Rice Towels

• 1½ cups cooked rice
• 1 tbsp chia seeds
• 1 tbsp flax seeds
• 1 tsp oil for hands and skillet

Towel Drizzle Sauce

• 2 tbsp peanut butter
• 1 tbsp miso dressing
• 1 tsp soy sauce
• ½ tsp black pepper
• ½ tsp gochujang

Hot Stones

• 2 cups cooked rice
• 2 tbsp peanut butter
• 1 tbsp cocoa powder
• 1 tbsp chia seeds
• 1 tbsp flax seeds
• 1 tsp stevia
• 2 tbsp crushed peanuts
• Rice krispies for coating

Peanut Chicken Curry Tub

• 450 g boneless skinless chicken breast
• ½ small onion diced
• 2 cloves garlic minced
• 1 habanero chopped
• 2 tbsp peanut butter
• 3 tbsp coconut cream
• 1 tbsp soy sauce
• 1 small carrot sliced
• 5 basil leaves chopped

Method

 

1. Make the Horchata: Toast the rice, peanuts, and cinnamon sticks on medium heat until fragrant. Soak for 4 hours or overnight. Drain, then blend with peanut butter and cold water. Strain, sweeten to taste, and chill. Rim glasses with peanut butter and crushed peanuts. Keep inverted in the fridge until serving.
2. Prepare the Towels: Blend cooked rice with chia and flax seeds (no water). Oil your hands and mold the dough into small balls. Flatten into thin rounds in a lightly oiled skillet, cooking each side until set. While warm, roll them into towel shapes.
3. Make the Drizzle Sauce: Combine peanut butter, miso dressing, soy sauce, pepper, and gochujang. Mix until smooth and transfer to a squeeze bottle. Keep at room temperature to prevent thickening.
4. Form the Hot Stones: Blend cooked rice, peanut butter, cocoa powder, chia, and flax seeds until dough forms. Add stevia and crushed peanuts, then shape into balls. Roll in rice krispies and refrigerate to set.
5. Cook the Peanut Chicken Curry: In a dry skillet, cook the chicken until browned. Add onion, garlic, and habanero, stir, and cook 1 minute. Add peanut butter and coconut cream; simmer gently for 5 minutes. Stir in soy sauce, carrots, and basil. Simmer 1 more minute and set aside.
6. Assemble the Dish: Stack towel rolls on one side of a rectangular plate and drizzle with sauce, then place hot stones on the opposite side. In the center, create the “tub” with peanut chicken curry. Next, mold your teddy bear using rice and decorate with seaweed for eyes, nose, and paws. Position Teddy in the curry bath. Pour chilled horchata into the rimmed glass with ice cubes. Step back and admire your masterpiece: Teddy’s Day at the Spa!

Notes

• You can substitute chicken with tofu or mushrooms for a vegetarian version.
• Keep the drizzle sauce at room temperature for easy plating.
• The rice dough for towels and stones works best when warm; it’s more pliable.
• This recipe is creative plating–focused, so exact portions may vary.