A simple veggie lunch plate, with a refreshing dessert. It’s hot, which is normal for the season, even if the news want to make us believe it’s a surprising phenomenon. I eat in consequences.
I’ve started with the mushrooms, cooking them in olive oil with minced garlic and salt. Then added red cabbage.
Then mixed in natto, goya (bitter squash), mitsuba leaves and stalks.
On top : flakes of chili pepper.
I bought these cubes of nata de coco. I really like eating them very cold in Summer. I’ve covered them with home-made coconut yogurt and sprinkled a little nutmeg.