Green lentils with aubergine

My food contains80% of raw fresh fruits and vegetables, around 20% of cooked lentils, oats, bran,

or buckwheat groats and some nuts, prunes or linseed. 

This meal was very tasty and substantial. Green lentils and aubergine cooked with onion,  parsnip and some leek. Served with boiled cauliflower with its green parts and  carrots. Side salad contains raw blended pak choi, tomato and apple. Hot drink was vegetable stock with fresh wild rocket. Selection of fresh fruits for dessert