Unless your surname is Einstein or Edison, I doubt you come across unique genius ideas without any inspiration. Every idea is born from somewhere.
Being innovative & utilising your resources is the key to creating ‘awesomeness’. Whether your interests are fashion, food, fitness, travel, writing, singing, sculpting…the list goes on…the key to unleashing your full potential lies in destroying any inhibitions that may be holding back your ability to be innovative.
‘Innovation’ is not a new or foreign concept, many workplaces are trying to find ways to get their employees to work to their full potential through innovation. It’s not just about ‘thinking outside of the box’ anymore. It’s much more.
Innovation doesn’t involve a ground-breaking idea that is going to save the world. It may be as small as personal growth. To be successful in our lives we must be open to change & consistently ask ourselves ‘what can I do to be better at ‘x’? It’s about not allowing yourself to become irrelevant. Too add extra value to what you do.
Similarly if you’re looking to be more creative & innovative in the workplace, ask yourself ‘What would I do if I had endless resources to be able to address this challenge?’ ‘What do I/my team need to do to be successful?’
No social judgment, no personal expectations or inhibitions. Don’t be afraid to draw inspiration from other sources.
Jamie Oliver wasn’t the first chef to grace the Earth, but he made himself marketable & presented his knowledge in a unique manner. Be yourself – you with all of your experiences, likes, dislikes & crazy ideas.
Speaking of seeking inspiration from elsewhere…I have been thinking of some more delicious raw vegan meals. My recent holiday in Byron Bay was not short of inspiration.
Raw Vegan Pizza
Part 1. Raw Onion Bread (alternative: use an organic, gluten free wrap)
2 medium brown onions, roughly diced
1/2 cup sunflower seeds, ground
1/2 cup ground flax seeds, ground
2 tablespoons olive oil
1.5 tablespoons of tamari or aminos
1. Combine all ingredients in a large bowl
2. Using extra oil, oil your rolling pin (to prevent mixture from sticking) & roll out mixture onto a sheet of baking paper or a dehydrator sheet to approx 1-2cms thick.
3. Dehydrate for 12 hours or place in the oven on the lowest temperature for 8-10 hours.
4. Can be kept in the fridge in an airtight container for up to 4 days.
Part 2. Sun Dried Tomato Pesto
1 handful of raw cashews (soaked for at least 2 hours)
3 cherry tomatoes
4 sun dried tomatoes (not in oil)
1. Blend the 3 ingredients in a small food processor.
Part 3. Assembly
Sun-dried tomato pesto
Baby Spinach Leaves
Quartered Cherry Tomatoes
1. Slice Onion Bread into pizza sized triangles
2. Smother a layer of the pesto over the bread. Top with baby spinach, cherry tomatoes & olives. Dollop Pesto on top & sprinkle with sunflower sprouts.
3. Dig in!