Meal 1:
Kiwi and granny smith juice
Fennel, parsley and preserved lemon salad with pine nuts
Charlotte potato, hass avocado and fresh crab with wild rocket sauce

Meal 2:
Almond milk with bourbon vanilla, extra virgin coconut oil, raw honey and passion fruit
Orange and fennel salad with hazelnut oil and lemon
Farro with all colour peppers, rocket, basil and sheep’s fromage frais

Meal 3:
Kombucha
Puy lentils salad with avocado, beetroot, goats cheese, balsamic red onions, basil, mint and pine nuts
Turnips cooked in kombu broth with sesame-walnut-sweet miso sauce

Meal 4:
Hibiscus infusion with lime and raw honey
Cauliflower, saffron and preserved lemon soup with almond “cream”
Swiss chard with smoked green spelt, chicken and sicilian olive oil

Meal 5:
Almond milk with extra virgin coconut oil, tahitian vanilla, sun dried bananas and raw cacao nibs
Bokchoi with shitake mushrooms and sesame dressing
Brown rice risotto and coco beans infused with lemon+sencha green tea

Meal 6:
Carrot, celery, celeriac and parsley juice
Avocado, chives and little gem salad with tarragon and basil vinaigrette
Sweet potato and celeriac soup with nutmeg and thyme