as well at weekends. If some of the steps seem pedantic - well, that's just me. However, this is not a recipe; every
meal is deliberately different - the common features are (1) difference between meals, (2) variety between meals,
(3) everything fresh and (4) locally grown - organic if possible.
If something is missing or you like more on the rationale, e-mail me.
I start with an avocado, scooping the first half into the bottom of the bowl with a teaspoon and keep the pieces bite-sized.
The bowl is a 2.5 litre one (that's 5.3 US pints). Sometimes it's two avocados; this is usually on days when I have trained
hard - rowing 20km in the morning and squats in the afternoon.
The basic green is cress (strongly alkaline, pretty much unaltered from its natural state), chopped across the bunch into
roughly 2.5cm lengths. Occasionally there are slugs, small snails and other living specimens in here. I toss them out if
they are apparent, but I don't bother to search for them. Cress begins to look dead about a day after picking. The supermarket
cos and iceberg lettuces can still look fresh three weeks after being purchased. I can't help but distrust products that are
designed for cosmetic appeal in the supermarket! I don't wash organic foods unless they look dirty.
