Breakfast smoothie: 1 pear, 1/4 avocado, 100ml cashew milk, 1cm hunk of ginger, 1 date, leaves from a couple sprigs of fresh mint, ice. This was terrific.
Lunch: Cucumber, cashew and lemon soup with smoked salt, paprika and curry powder. Inspired by this recipe. Not bad!
Dinner: Quinoa and steamed veggies with lemon and oil dressing, chopped parsley and dill, avocado and toasted seeds.
I still haven’t managed to adopt the soup-for-dinner rule: tonight’s the night, I swear! But that being said, last night’s dinner was kind of perfect after a couple days experimenting with fish and way too many veggie noodles. I think I’ve been missing my Healthy Vegan Breakfast Salads, because that’s basically what I had for dinner.
There’s something to be said for a simple meal of vegetables, grains and herbs. Add avocado and toasted seeds to anything and it’s bound to be decent. This was better than decent, especially with the lemon and dill – very refreshing.