Food diary – 22 March

Breakfast (0950): A mug of hot water with a slice of lemon and a mug of nettle tea.

Snack (1111): 2 glasses of vegetable juice made from beetroot, carrot, fennel and ginger and 2 tablespoons of Granovita organic flax oil and a mug of nettle tea.

Lunch (1500): A small bowl of Japanese rice, miso soup and a mug of fennel tea.

Snack (1720): A hot chocolate made with soya milk, cinnamon and nutmeg.

Dinner (2230): Poached seabass with beetroot, potatoes and mushrooms. 3 glasses of champagne and not enough water!

Dessert (lost track by then!): Meringue with earl grey cream and something else followed by a pot of camomile tea.