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The biggest tip I can offer you… save the “gourmet recipes” for the weekends! Or maybe do prep work for recipes on the weekends so you can just throw it together during the week. I don’t bother much with recipes anymore. I just cut up my fruit throw it in a bowl and eat it… can’t get any quicker than that! And cause I’m lazy I do lots of salads, throw the stuff in a bowl and whip up a simple dressing. Once I realized I can enjoy being raw without all the recipes and what not, life sure got a lot easier ;-)
for me the recipes are the bomb…not the eating neccisarily but the creative part!!;) i was really slow at first but now less than 1/2 an hour and my dehydrator is full for several meals or at least meal parts… i use all recipes that have similar ingredients, or at least they do when i get done looking in my fridge and substitutig what i dont have! ;) thne i go to town…curse im a geek about kooking so while im driving or working or what ever im thinking food and possibiltities! so sit down and look at your recipes, you’ll reallly only need three for the week then arrange them in ingredient colums and refer to that often. i had mexican, thai, and italian out of the same ingredients…. its fun unless you hate it then, salad for you! my icebox salad recipe is really easy and you can whip it up and leave it sit all day and eat it at night then you can take leftovers to wor for lunches or use some in a green smoothie, or make a wrap out of it… any hoo jsut my two cents( or rather 50 cents by the length of it! teehee
i’m sure that a lot of people do this, but i usually make sundays my food prep day. i’ll whip up a couple jars of dressings, hummus, pate, and then chop and wash a few large containers worth of salad greens. if i’m really feeling it, i’ll go ahead and make a batch of ‘candies’ too. i am usually gone 12 hours a day, so i pack my lunch and dinner each morning and this saves me from being late every day. i also tend to stick to pretty simple recipes.
one more thing, my roomate has this great little blender/food processor called the magic bullet (i think). the base w/ the blades screw onto various sized containers that also have screw on lids for storage. i don’t know why the extra minute to transfer to another container should matter, but i always feel like it saves me time when i use it. i don’t think it was $$$ and it is so handy! it also does a great job with grinding nuts and cacao nibs.
Hi Germin8- This is a great topic because this is the most intimidating part of this lifestyle to me. There are a few different ways to look at this dilema.
Do you have a set standard of recipes you usually eat during the week or do you want constant variety? I think some people get trapped thinking they have to make these gourmet meals every night- but you don’t have to make it that complicated.
Also, I was thinking about this (different ways to address this) but haven’t tried it out yet. One idea was to blend things dry with all the dry spices and bag them up and then just add water or sticky sweeteners just prior to the meal. For instance, I can really only dehydrate a couple consecutive days a week due to dog sitting right now. I can’t lug everything with me like spices. So I could blend up the nuts, tumeric, etc for a vege ommlet and then add the water when I want to eat it. I could make gorp with powdered almond in it so all I have to do is add water to make a milk for cereal.
Certain veges keep so much better like jullienned carrots so you could prep those on the weekend and then they could be used for a wed or thurs meal.
I was even thinking about making sauces and dehydrating them. Then just add water. Dehydrated mushrooms are great as a base for sauces too. What I like to do is cut up red peppers, cucumbers, root vegetables, onions, etc. and put in little glass tupperware to grab when making something.
That’s the thing though it’s hard to take a lot of vegetables with you if you are constantly away. I even thought of an idea with old spice containers- you know the square ones with three openings? To use those as mini sprout growers and holders. The little holes are great when rinsing and they seal if you need to.
When thinking about all this doesn’t it make you appreciate the genius in the skin of an orange, banana, even watermelon for keeping things fresh?!
I make 9 trays of bread every week. Ans a batch of cheeze or pate. Can use the bread for sandwiches, pizza base etc. It really makes things cheap and easy for us.
Hi Zoe. What recipes do you use for your bread? I haven’t gotten into it yet but I have a new dehydrator on the way. I’d like to get the ingredients on hand so I am ready. Do you get your recipes from a particular book? Thanks! (I hope you see this) How long does your bread last do you keep it in the fridge or freezer?