My menu for today:
BREAKFAST
Creamy oat and quinoa porridge
Made with organic oats and quinoa mix, organic dried apple and organic soya milk.
LUNCH
Organic falafel snacks (takeaway).
SNACK
Fresh cherries.
DINNER
Organic spaghetti with homemade organic tomato and basil sauce. Large green salad.
DESSERT
Pear and cardamom cake (a new one!) served with soy vanilla custard.
