Unleashing our Creative Potential
I would label myself as ‘un-creative’ as they come. I can still remember year 8 art class when we were asked to draw an apple. I drew a circle. My creative abilities are limited to colouring in the Bakers Delight colouring competition sheets (yes I do have the secret desire to take one home and colour it in myself to see if I can beat the kids).
It wasn’t until recently when I started posting photos of my food that I was told by people around me that I WAS CREATIVE – what the??!
Apparently we can only tap into 10% of our brain power at any one time…maybe I have been using the wrong 10%…maybe I only use my creative potential when I am asleep (I love dreaming I can fly, it’s actually the best!).
So how do we unleash our creative potential?
1. Focus on the task at hand. Whether you’re drawing an apple in art class or planning a project, focus solely on the task at hand without allowing for interruptions.
2. Let your thoughts flow. Interruptions are the worst thing ever, when I dream of flying I have ear plugs in to drown out the noise of my boyfriend snoring. At work put up a ‘Do Not Disturb’ sign (don’t leave it up all day – just long enough to really focus and plan).
3. Ask others. Don’t be afraid to bounce ideas around with your friends, family or work colleagues or even just give it a good old google. I constantly seek inspiration from social media and research. It’s not about stealing others work, it’s about seeking extra insight and opening your mind to allow other perspectives in.
In our busy lives we tend to miss a lot and let our mind wander onto the next task, if you really want to get creative it’s all about getting in the zone.
Today I left work to go home and study…I thought I would grab a massive mushroom from the fridge and top it with some goats cheese or avocado – something simple and easy. 10 minutes later I was faced with a beautiful colourful creation that did not look like it popped out of my kitchen.
The Super Shroom (serves 1)
-A portobello Mushroom
-Half a carrot
-Half a zucchini
-A handful of spinach
-1/4 of an avocado mashed
-1 teaspoon unhulled tahini
-Juice of half a lemon
-1 teaspoon pepitas
-2 teaspoons pomegranate arils
-salt and pepper to taste
– Preheat your grill to 200 degrees.
– Pop your mushroom under the grill for 5 minutes (turn half way). Rub with olive oil if you wish.
– While the mushrooms grilling, grab a potato peeler and peel strips of zucchini and carrot.
-Toss your carrot, zucchini, spinach, pomegranate arils with the tahini, avocado and lemon juice.
-Pull your mushroom out from the grill and topped with your salad.
-Top with pepitas and season with salt and pepper.
-Enjoy your beautiful, colourful creation!
Note: I also added a bit of red capsicum finely sliced.
Walnuts and a bit of goats cheese could be added for extra taste.
For the raw foodists, you can skip grilling the mushroom.