My menu for today:
BREAKFAST
Creamy oat and quinoa porridge
Made with organic oats and quinoa, organic dried apple, raw agave syrup and organic soya milk.
MORNING SNACK
Slice of organic buckwheat and rice bread toast, spread with organic creamy peanut butter.
LUNCH
Leftover red lentil and vegetable soup (yet again, preparing large portions of impossible-to-get-tired-of delicious food pays dividends).
AFTERNOON SNACK
Renee Voltaire Berry Boost snack box (with pomegranate, raisins and blueberries).
DINNER
Red lentil and vegetable soup
Made with organic red lentils, brown rice, shallots, red onion, carrots, celery, organic olive oil, fresh lemon juice and organic vegan stock, topped with toasted slivered almonds.
DESSERT
Pear and cardamom cake with soy vanilla custard
Made with buckwheat flour, baking powder, raw agave syrup, canned pears, slivered almonds, cinnamon and cardamom.
