Another Raw Planning Question ...

[Carolyn]

This is probably a really silly question, but I think I'm always pretty good with coming up with those, so ... :)

I've been seeing on here how folks say to make enough meals to last about three days. I had someone tell me (not on here) that you shouldn't prepare things in advance like that, that it takes away from the nutrients and all. That's one thing that's made this more difficult for me, I think. I feel like I have to wait and do everything right when I'm going to eat, and it really hasn't been working for me.

Any advice anyone could give would be greatly appreciated! (I'm probably making this way more difficult than it needs to be.) :(

[twinyoga]

It just depends on what's most important to you. What I mean is, sure some of the nutrients start to go away once the food is prepared. But the dishes are still raw, still are healthy, and it's less stressful. Therefore you can enjoy eating raw. I personally would prefer to prepare at least one or two days ahead.

[Sharon in Colorado]

You can always do both. Make 2-3 dishes ahead of time and use them when you can't eat fresh fruits and veggies. The recipes aren't truly fresh like fruits and veggies, but they are optimal when you have a craving or want something heavy, etc.

[levamssg]

Carolyn ...

Some recipes simply make too much to eat in one sitting, so I save them for the next day's lunch sometimes.

I intentionally keep some recipes for a few days, like marinara sauce, or pesto sauce, or salsa for example ... then use it for 2-3 days in different dishes .... i.e., the first day w/zucchini noodles; 2nd day with chopped veges in lettuce wraps; 3rd day over pesto stuffed mushroom .. or something like that. So I'm getting some freshly prepared items mixed with the leftover sauce, and it isn't like eating the same ol thing for 3 days.

I make enough salad dressing for 3 large salads ... and get the greens ready as well and store them in individual containers in the fridge. Then all I do is chop whatever vege's I want to add to the salad that day, pour on the dressing, and it is ready to go.

Then of course there is Alissa's Date Nut Torte ... NO WAY you can finish that off in a day without lots of help ... and it is simply awesome to have it hanging around to munch on!!! :)

3 or 4 days is the limit on how long I keep things though. After that, if there is anything left, I pitch it.

[maraw]

This is my first week, and I have been making a generous dinner for my husband and I, and then I have lunch the next day already prepared. The one thing I made earlier this week is a mango pie - yummy! It has kept well in the freezer and I have enjoyed some of it every day. We will finish it by tomorrow, so it won't get too old. I think for all of us just starting this, it takes time to plan and calculate meals. But it sounds to me, that after a while, you don't have to do much planning unless you want to. You can just have a banana for breakfast - not much planning needed there. If it makes you feel better, I am having the same struggles...