#Lectin-free #Brunch | Mon. 17 Feb.

After a refined start to the day, the meal that followed was spectacular. The nameko mushrooms—exquisite and rich in flavour—starred in the miso soup, where their earthy taste complemented the sardines. The soup also had bok choy, napa cabbage, and frozen green onions. The salad, with its delightful touch of konjac, was a revelation. A warm mix of cabbage, carrot, onion, frozen broccoli, frozen okra, wakame, and boiled eggs, paired with sweet potato drizzled in perilla oil and a coffee blend.

#Health #LectinFreeDiet #Diet #Food