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Breakfast:  Apple, banana, pear, nectarine, strawberry, raspberry smoothie


Snack:  Rencia’s oat bread

oat bread

Lunch:  English spinach and asian baby leaf salad with baby rosa tomatoes, pineapple, strawberries, dried cranberries, gherkins, peppadews and a balsamic reduction


Snack:  Oat crunchie and oat tea biscuit, strawberry rooibos tea with almond milk


Supper:  Creamy cashew pasta, summer salad and carrot pineapple salad


Snack:  2 slices of Rencia’s oat bread with sunflower butter



2 Comments on 25/11/2013

  1. Rencia
    November 26, 2013 at 1:16 pm (7 years ago)

    Hi, T. I’m SO glad you like the bread! Just a quick note on it: It all started with my dear friend Monica’s WONDERFUL oat bread recipe made with apple-puree or banana-mush and keifer. I went on holiday thinking I had the recipe in my head but got the amounts a little mixed up, replaced the keifer with mashed veggies and…. voila, the bread above and the magic 2 oats to 1 liquid-mush ratio. So thanks to Monica this little miracle bread was born and has morphed into all manner of veggie-mush loaves and muffins – cauliflower, tofu, date, baby marrow and today I tried red-cabbage! This bread hasn’t flopped once, no matter what mush I’ve used and my husband’s loved them all… what more could one ask for!!!! And I love that I think of Monica every time I bake a bread or muffins or a cake, because it all started with her. Thanks, Monica, you’re a star!!!

    • talitaseegers
      November 27, 2013 at 10:43 am (7 years ago)

      Well, in that case, I concur – Monica, you’re a star!:)


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