Thanks for the advice.. I was having a look through Gabriel Cousens 'Rainbow Green Live Food Cuisine' which had a lot of dishes that needed to be put in the dehydrator and sprouts which needed to be prepared 2 days in advance that I was initially intimidated by it all.. I realise now he's probably the top end of things so everything would be gourmet style raw foods. I'll give it a go and see how I feel in a weeks time. Thanks once again!

when do people find the time to put foods on 2 -3 hours in advance? I'm wanting to try going raw foods but reading the prep times have gotten me worried.. I don't know if I will be around to put the food on with the way things have to be slowly cooked. Any suggestions will be welcomed.