Breakfast: 1 slice Biona rye bread, toasted, half a can of baked beans, slices of V-pud, lightly fried in olive oil. 2 mugs of tea with soya milk.
Lunch: Sandwich made from 2 slices Biona rye bread with tangy tomato tofu paste. A raw carrot. A salad of chopped lettuce, cucumber, red and yellow peppers, canned sweetcorn, tomatoes. A packet of Walker’s Ready Salted crisps. A black coffee. Some dates and pumpkin seeds.
Dinner: Quinoa ‘risotto’ with onion, leeks, carrot and chestnuts, served with some slices of ‘Tofu Rosso’ (bought from local shop – not bad) and a spoonful of mango chutney. Herbal tea.
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