Breakfast: Bowl of ‘Eat Natural’ gluten-free toasted museli with buckwheat, with some dried prunes and a sprinkling of dessicated coconut, with unsweetened soya milk.  Mug of fruity tea.

Mid-Morning: Black coffee and a banana.

Lunch: Sandwiches made from left over Vegan sausage from the day before and tomato ketchup, some raisins, dried apricots and pumpkin seeds

Water

Dinner: plain rice, a simple stew made from butternut squash, sweetcorn, kidney beans, onions and garlic, some homemade bread hot from the oven (Oh wow! Wasn’t my bread, so grateful thanks to the Vegan baker who baked it….)

Bedtime: herbal tea 

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