Oy! It’s been a busy day. I have washed, dried, folded AND put-away seven (yes seven!!) loads of laundry. I have washed Julius Seizure, our half-blind epileptic little doggie. I have swept floors. I have tidied. I have cleaned and organized. I started some alfalfa sprouts. I made carrot, cauliflower and tarragon soup. I shredded and marinated some collard greens.
M. and I have been eating a lot of recipes from Donna Gates’ Body Ecology book, including the carrot/cauliflower/tarragon concoction mentioned above. I’m still feeling utterly wretched in the digestive realm so I’m sticking to vegan-ism this week. The best way to do that is to make sure I have good yummy food handy. Keeping it anti-candida a la Body Ecology help the tummy troubles. Fortunately the soup recipe yields an abundant amount of food. M., Z., and I will be eating this all week. Add a few salads or steamed veggie sides and it’s a full meal. No need to think or do much when it comes to the food I’m eating this week.
That leaves me time to focus on some longer term prep. It’s easier to stay raw when I have some staples stashed away in the pantry. I try to make a big batch of this type of food each quarter. On tap this week: “Golden tortilla chips” , “Pizza flax crackers” , and some “Grawnola. These recipes are time intensive, although little of that is hands-on. There’s soaking and sprouting to do. And I need to consider the amount of space available in my dehydrator plus how long each recipe is going to be taking up space inside. It’s a little tricky to have things ready-sprouted in time for the dehydrator opening.
This is the food prep schedule I’ve planned on top of everything else I’ve accomplished today.
Tonight : raw chocolate macadamia ice cream, peach cobbler, and my green smoothies for tomorrow’s breakfast & lunch.
Monday a.m.: rinse sprouts, rotate fruit, soak 2.5 cups of hulled buckwheat groats
Monday p.m.: drain and rinse buckwheat, start sprouting it, rinse alfalfa sprouts, make golden tortilla chips and put them in dehydrator for 24 hours.
Tuesday a.m.: rinse alfalfa sprouts, rotate fruit, rinse buckwheat sprouts, soak 1/4 cup each of sunflower, pumpkin, sesame, and flax seeds.
Tuesday p.m.: take tortilla chips out of the dehydrator, cool, and put into ziplock freezer bags, store in the fridge. Make grawnola, put into dehydrator for 24 hours.
Wednesday a.m.: rinse sprouts, soak 2 cups of flax seed.
Wednesday p.m.: make pizza flax crackers, put into dehydrator for 24 hours.
I’ll decide what other staples to make on Wednesday. By that time I’ll need a night or two off from food prepping.
