Good Evening Readers,
I’m sitting here watching the Central Oregon sunset, next to this giant bowl of a new creation.
Life is funny for me right now. My mediums come and they go. They often stick and stay or they drop by and then run away.
Since I started waiting tables again (gulp), I find myself getting so exhausted after my shifts/ starving for the energy to create.
I will say I do nip this in the bud because as an artist, I truly sleep better at night knowing I have (multiple) projects happening.
I procrastinate just like everyone, and balance is something I am working on everyday, but it’s funny how I can be straight food blogging for an entire month, and then shift to only painting, with no motivation in the kitchen or my camera.
Oh, to be an artist.
It’s a curse but a cure, I like to say.
For some reason the kitchen is becoming inviting again and food is becoming a canvas again.
If you really are keeping posted with my goals and aspirations within my work, yes, having my own food truck/vegan restaurant is still at the top of my list.
My biggest outlet towards that is my food blog.
I hope to gain more experience cooking for groups, dinner parties, events, retreats, etc. + inform/educate humans of all ages and walks of life the benefits and positive energy vegan food brings to your life and the rest of the worlds. ❤
(more than just that one meal you get at your hippie best friends favorite restaurant that prevents you from leaving the toilet for the next 4 days.)
On a serious note,
R E C I P E //
- Coconut Noodles:
-canned coconut cream, coconut aminos, pink salt
*if you want them to be green (fun for kids) add a dash of spirulina powder
- Caremelized Criminis:
-crimini mushrooms, coconut aminos, maple syrup, pink salt
- Caremelized Onions:
-olive oil, sesame oil, coconut vinegar, coconut aminos, maple syrup, pink salt
- Steamed/Sauteed Beet Greens (taste just like chard)
– steam then add coconut vin, coconut aminos, sesame oil, pink salt
top with nasturtium and sesame seeds 🙂