Lunch is going to be this very delicious soup I made by blending together leftover baked veggies – pumpkin, carrots, mushrooms, zucchini, onion and garlic – with Made In Hemp seeds, coriander stems, organic firm tofu, turmeric paste with dulse flakes (see next post) and veggie stock. This doesn’t feel hard at all. Not when I’m eating such yummy food, packed to the brim with nutrient- dense flavourful food.
No doubt after a week of mushy food I’ll be craving some crunch though.
