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.
LUNCH
Pear and cardamom cake with soy vanilla custard (naughty, I know!).
SNACK
Half a bowl of red lentil and vegetable soup.
DINNER
More red lentil and vegetable soup, this time made with tinned red lentils and organic parsley (grown on my kitchen balcony).
DESSERT
2 scoops of TofuLine chocolate ice-cream and a small piece of organic vegan orange chocolate.
