[Klara]

Hi bbmaddy,

there are no "have to's" in macrobiotics - there are discoveries, and paths and goals - to eat as fresh as possible is a goal. And on the way to the goal there are different paths. So never say never.

As we enter (that is if you live in the same climate) the colder months, one can cut their vegetables larger, even cook them whole, and for longer - so the preparation time might be a little easier for you.

I know an excellent mb cook, who because of making dinners for large amounts of people, will do her vegetable preparations ahead of time - I'm assuming that means all the cleaning and cutting - it's an option - that is, cut it when you have time, and then you only need to put it on the fire when you're ready to eat.

Also look at your recipes - make the more complicated ones when you have more time, when it's not a work day, and make the simpler ones when you return from home.

Again, there are different solutions - realize this is all a process, and if you're open, perhaps other ideas can come to you.

Also, perhaps you can have some vegetables that can be reinvented, as suggested by Dottie, adding something new to them, or adding the vegetables to another dish.

You didn't mention how long you've been at this - perhaps further along the road you'll find one of the benefits is that you will have increased energy, and then you will want to cook fresh vegetables after work.

But don't worry, it's a process, so just every now and then try something new and be ready for changes.

Klara