One shouldn’t leave a gap of more than 6 hours between one meal and the next. A healthy lunch when the weather is warm may consist of non-cooked food,
like fresh sandwiches with small amounts of cheese and homemade relish or chutney, homemade jam or honey. Homemade vegetable soup and raw salads using lettuce, grated carrot, cucumber, radish, avocado, tomato, peppers, celery, fennel, basil, parsley, thyme, olives etc. A variety of nuts and pulses such as lentils and various types of beans are also recommended.