BREAKFAST Glass of lemon water. Porridge with almond milk, hemp seeds and blue berries washed down with a berry smoothie. Or a cooked breakfast with bubble and squeak, scrambled tofu with parsley and chives, mushrooms and tomatoes.
LUNCH A big salad with beetroot, nuts, seeds, beansprouts and a miso soup. Or a wholemeal wrap with roasted veg, tahini, and baked tofu chunks with chopped herbs. Dairy-free chocolate cashew nut ice cream.
SNACKS Kale chips, apple, toasted seeds, homemade seed flapjack and plenty of water or herb tea.
DINNER Shepherd’s pie with a mashed sweet potato topping, flaxseed and French mustard crust on a base of mixed vegetables and dried mushrooms with lentils and lots of herbs cooked in chopped tomatoes. Serve with red cabbage salad, brown rice and a pomegranate salad on lots of green leaves.
