asian, asian vinaigrette, brown rice, brussels sprout leaves, brussels sprouts, coconut, cooking, food, healthy, rice bowl, roasted brussels sprout leaves, roasted brussels sprouts, sesame oil, super natural every day, vegan, vegetarian
I’ve been vagabonding around Paris of late, staying at one obliging friend’s apartment after another while they’re out of town, house-sitting or cat-sitting or what have you. It’s a great way to experience different parts of the city, to be sure, but it’s also a formula for feeling constantly not-quite-at-home.
There are things I do to make myself feel less like an interloper into someone else’s space: saturating the house with my favorite music; drinking inordinate amounts of tea while staring out of the windows, familiarizing myself with the view; making the kitchen smell like my kitchen.
One of the defining smells of the kitchen in which I grew up is sesame oil. My standard after-school snack when I was a little girl was a bowl of rice mixed with a bit of soy sauce and sesame oil, the distinct nutty smell of the oil amplified by the heat of the rice.
This bowl of greens and grains is like a grown-up version of my carb-bomb after school snack. Delicate Brussels sprouts leaves and crunchy coconut are tossed in an Asian-inspired vinaigrette, walked quickly through the oven just to get them toasty, and served over hot, fluffy brown rice. I know it sounds way too healthy to be exciting, but trust me: this is some seriously addictive stuff, friends.