Breakfast: 1 pear, 1/2 avocado, 1cm ginger, 1 date, handful of kale, ice, water. BLITZ. This combo is becoming a staple. Also good with added mint.
Lunch: Beetroot gazpacho soup of extreme awesomeness.
Dinner: Angela Hartnett’s bean, fennel and tuna salad. This was really good. The dressing is simple: red wine vinegar, olive oil, garlic and mustard. I wasn’t sure about the fennel but it turns out to be the stroke of genius that makes it so tasty. I only used french beans but I’d like to try it again with the recommended runner beans and tomato.