Food diary – 21 March

Breakfast (0947): A pot of green tea and a mug of nettle tea.

Lunch (1430): A small bowls of Japanese rice topped with, a small bowl of miso soup and steamed cabbage, carrots and onion and courgettes.

Dinner (1930): Large bowl of salad made from spinach, garlic, tomato, grated courgette, grated carrot, cucumber and ice-berg lettuce and dressed with olive oil and apple cider vinegar.

Snack (2206): 4 spoons of cherry sorbet and 2 mugs of nettle tea.