Do you plan or just go with the flow?

[annavon]

I have this idea that I am going to plan ahead, get organized etc., but I usually just end up making what ever I am inspired to do at the moment. I have the ability to be organized and plan, after all, I'm an accoutant, but on the other hand I have a mild case of ADD, so I can be easily distracted. Most of the time it works for me, but when I comes to making things like breads that take some planning (sprouting time and dehydrating time), I fail. I tried last week and only got the wheat for my bread sprouted, but I never finished the task:(.

I would love to hear your experiences and tips.

[Bodhi]

I plan most of the time. I'm more successful at staying with the program if I plan. If I go with the flow I find myself eating junk I wished I hadn't. :rolleyes:

[JEN]

Some things you have to plan such as breads, crackers, etc. Most of my meals I dont plan because I will plan something but then want something else when the time comes to eat it. Its hard to eat one thing when you really want something else. I try to keep things I eat often on hand for quick fixes. I always have a variety of fruits, salad fixings, avocados, nuts/seeds, zucchini for pastas, and nut butters.

[gs4life]

i tend to just go with the flow...the main reason is because i buy what's on sale at the supermarket! i shop 2 or 3 times a week...i understand that for a lot of people that would be hard to do, but i have the time so i take advantage of getting what appeals to me and what i think is a great deal at the same time. i'm living in spain right now and i don't have a blender or any other "tools" other than a knife...so my meals are simple. today i went into the store and found 1 kilo (2.2 pounds) of pears for 1 euro!!

[RawHeaven]

I tend to go with the flow and eat what is in season. Like Gs4life I also love the daily & weekly produce bargains I can find in my co-op & the farmer's market. For example, the co-op marked down close to being overripe apples the other day and I got a horde of them for next to nothing...really cheap. It never fails when this happens, it's also something that my body needs. I've really been enjoying making apple juice lately - I tend to mix different apple varieties and my goodness it tastes good.

[Revvell]

Although on occasion I'll create something ahead like onion bread or kale chips, on a daily basis, just eat whatever, whenever.

[Sugar Snap Pea]

I am so a go with the flow person, but I find to be able to stick with raw I mustmustmust plan ahead! I really try to keep foods I can eat around, especially at work or going out to dinner- for instance I'll bring some onion bread and nut cheese (inconspicuously) if I know we'll be at Carrabba's faced with their warm just baked bread w olive oil to dip it in. Otherwise, I'd be eating that bread! So I do take the time to do a little planning ahead! I also have been known to bring my own raw salad dressing, because any restaurant can whip you up a decent salad! There are ways!

[magglepie]

Well, it depends. I don't get a "leave the building and go somewhere" lunch break at work so for work days, I have to plan out what I am going to eat. I also have to think about what I am going to bring with me to eat before Tae Kwon Do, because otherwise I get to hungry and have trouble concentrating while I'm working out. Otherwise, I just fly by the seat of my pants and eat whatever I am in the mood for.

[Frugal Raw]

I have found for me, that going with the flow is best. I think everyone finds their own comfort space, tho. We all have amazing, magical, incredible journeys uniquely our own!! :D

[samariah]

planning for me is impossible and half the time when i plan something to eat, i dont want it then. so i just go with the flow and listen to my body (and what i can afford) day by day.

[Veganforlife]

I used to plan, but now I listen to my body's plan and eat accordingly.

[RawKnitster]

I used to plan a daily menu each morning, but I found that I stuck with the plan even when it was to late for dinner, or I wasn't really hungry.

Now I buy whatever looks freshest and keep the house well stocked with a variety of produce. Each morning I make a short list of options to chose from. If some produce has been hanging around to long, it goes on the list. Mostly the list is what I feel might be good for that day. I could say....I plan on going with the flow.

Many times I've started making something that evolves into something else. Many times I've started soaking nuts, only to put them in the fridge for another day.

The planning part becomes more important when I'm going to be away from home. Either I have to eat something to last me through that time, or pack something to take with.

I find the most important time of all to plan a special recipe for myself, is when I'm cooking for other people.

[petaltothemetal]

I go to the grocery on Thursday or Friday and then based on what I buy, decide what to make on the weekend. I make extras and put in little containers to bring with me to work. Usually I run out about Wednesday or so and then it is perfectly ok to bring plain veggies and fruit two days if I don't have time to make anything else. When my garden's overflowing -like now- and I bring plain foods for two weeks straight, I get really bored during the week even though what I'm eating is really awesome and fresh. You know, in a month I will wish I had ripe plums and pears instead of frozen smoothie ingredients, but right now I don't want another one! :D

[commoncents]

I've found that if I'm to stick to RAW, I MUST plan. I shop once per week and make out a plan for Breakfast, lunch and dinners + snacks for the entire week. I do most of my preparation on the weekends so that during the week I just grab and go.

Because I work full-time and also a college student, I can't leave eating up to chance or else I'll be grabbing some SAD food between classes or on my way to work.

I also planned my meals when I was a SAD eater so that I did not end up eating alot of junk. It just works out easier for me to have everything planned and I find it enjoyable to figure out my menu from week to week.

[Ilse W.]

I'm not good at planning ANYTHING in my life. ADD keeps me going in all sorts of directions, sometimes in circles. Even if I do plan ahead, I either forget about my plans, or I change my mind about what I want.

[shashibala]

I have certain routines that help me have healthy foods ready when I need them. On the weekends I start a couple different sprouts and I usually make flax crackers. Once a week I soak almonds and sunflower seeds. If I don't do my sprouting and soaking routinely, I get lazy during the week and don't have those great foods to eat. The rest of the time I just use those foods and produce and go with the flow! The almonds and sunflower seeds can be mylk, smoothies, or a dip or pate. The sprouts usually go in salads or on crackers with pate or guacamole.

[Thick]

I don't usually follow a plan, but I always make one=)

It helps me to make a plan every morning. It strengthens my resolve, helps me visualize how I will deal with difficult situations and makes me take inventory of what i have available to eat.

As far as a weekly plan goes, I just jot down ingredients to anything new I want to make and then buy the usuals--or don't depending on how Im feeling about that *usual* and its price on grocery day.

[carolg]

I don't plan and go with what I have in the refrigerator most times unless it's a special recipe here that needs more ingredients. If Emma said she was flying out I would search my refr. first and then see what I can come up with that stuff or if needing more then get to store lastly for fill ins. Emma, hint!!

carolg

[jenjen]

your perfect! don't question yourself! eventually (when you REALLY feel like it) you'll making something like that.

did you know the company GO RAW has organic pre-sprouted seeds and grains ready to go? theses are awesome. i'm amazed how many recipes i can get out of one bag. awesome product. they'll ship to you if you don't have a local supplier. i don't think i would of ever made those breads if i didn't have these pre-sprouted seeds to use. you just grind them in a coffee grinder.

remember, thoughts are seeds. if you are 'planting' the seeds of interest in making raw foods, eventually you will start to do it. just keep thinking about how much fun it'll be. play your favourite music (i like blairing the rolling stones).

have fun!

[carolg]

Jenjen,
Can you please share more type of foods used with your pre sprouted seeds. Need to get back into my alfalfa sprouts as I have been buying them like crazy.

Thanks.

carolg

[jenjen]

hi carlog,

my favorite recipe is the onion bread recipe by matt amsdan, you can do a search on this site or on youtube for the recipe.
it requires sprouted flax and sprouted sunflower seeds. i use the go raw everytime. sometimes i use their sprouted pumpkin seeds in the recipe instead of the sunflower seeds...this is reallly good.

any phyo has some great recipes, of course alissa cohen aswell. there are so many.
i highly recommend the GO RAW brand. their seeds also last in the cupboard for months and months without going rancid.

:)

[jenjen]

oh i didn't mention, you can make seed cheeses and pate's with the sprouted seeds and they are soooo delicious. people put pumpkin seeds in smoothies...you could probably use them in dessert recipes too.

since the seeds are pre-sprouted you don't have to plan. i just keep them in my cupboard and use whenever i get a craving.

[Eva]

I sprout buckwheat and sunflower seeds regularly (then put the sf seeds in the fridge and use the buckwheat for a variety of things). I also make flax crackers at least once per week, with whatever fruits/veggies I have on hand. I cannot WAIT to get almonds in about a week and a half or so! Once the harvest season begins, I will keep some of those sprouted in the fridge as well.

A good idea that I do not always do now since I am living alone is... to have tomato sauce, nut cheese and pizza crust ready to go at all times. Once the tomato sauce is made, it lasts for a few days, the nut cheese up to a week, and the pizza crust up to a week or two, longer in the freezer. Then you just pop it it in the dehydrator together with whatever veggies on hand that seem appealing. :)