Mignonne, allons voir si la rose…
Poetic inspiration came for today’s brunch.
Petals of rose on sunny rice.
Petals of beetroot.
That’s very simple. The rice is cooked hatsuga genmai (germinated brown rice) colored and spiced with turmeric, oil, black pepper and fennel seeds. On top, all the parts, last leaves, petals and all of a few mini-roses.
Ground azuki beans, with miso, garlic, lots pounded of white sesame. Reheated with steamed spaghetti squash.
Powered up spaghetti squash. Topped with negi leeks.
Beet slices are grilled in the oven toaster.
With grated ginger. These 2 go well together. Grilling really changes the beetroot. The inside is still very juicy. It’s very crunchy, there is matter to chew.
That’s the whole meal. A table !
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