Happy Monday, friends! I hope you had a lovely weekend and spent some quality time with loved ones. Fred and I went to one of our favorite Indian restaurants and had an almost completely vegan meal. The only thing that had dairy were the dosas, which had mushrooms, onion and paneer cheese inside. Dosas are fermented crepes made from rice batter and black lentils and they are usually served with chutney and sambar – a vegetable stew perfect for dipping the dosa in. We also had a jackfruit and coconut milk dish, served with brown basmati rice, and incredibly spicy chana masala. Fred and I prefer to get super spicy indian food, and they did not hold back! It was absolutely delicious!
I know I post recipes with roasted vegetables all the time, but I wasn’t able to get organic brussels sprouts for months and finally got my hands on some of the best brussels sprouts I’ve ever had. I knew I had to throw them into this meal because it seems like more and more people are starting to really love brussels sprouts (I mean, how could you not?!). I also really wanted to include beet greens in a recipe because most people just throw them away, but they have amazing flavor and are really easy to cook. You can also freeze beet greens and use them in home-made vegetable stocks or juice them. Don’t throw them away! I love the way that the black rice looks next to the golden brussels sprouts and dark green and purple beet greens. I’ve been meaning to buy black japonica rice for months, I literally stare at it every day at work and even touch the bags on a regular basis with stocking and helping customers, and still never bought it. I could kick myself because it tastes so good and has a different, nuttier flavor than brown rice. Black japonica rice contains anthocyanins, the antioxidants that are in blueberries and blackberries.
Beet greens have vitamin K, fiber, protein, vitamin B6, magnesium, antioxidants and manganese. They have a similar taste and texture to other dark, leafy greens like Swiss chard and spinach – two of my favorite greens to quickly sautee with garlic and onion. I love how simple you can cook most vegetables and greens to bring out the best flavor. Olive oil or coconut oil, salt and pepper are really all that you need for this recipe. I added about 1 teaspoon of cumin to the brussles sprouts, but they taste great with just salt and pepper.
I’m thinking about writing a possible set of “Food Photography for Beginners” emails for anyone that is subscribed to the blog or maybe an e-book. Leave a comment if that’s something you’d find helpful or interesting. I’m by no-means an expert in photography, but I’ve learned a lot over the past year of blogging and would love to help anyone that’s new to blogging or using a DSLR.