Creativity & Wellness

How Can You Make Healthy Eating Fun, Imaginative and Sensual?

By Jill Badonsky, M.Ed.

(con't from page 1)

Cauliflower-Leek Castle-Puddle Soup Recipe

Ingredients

• A bag of cauliflower from Trader Joe's or an organic head (…of cauliflower not, like the thing on your shoulders.. although it is organic).

• 2 organic leek stalks, firm and erect.

• 2 organic apples (I used Gala).

• Smidgen or more of sea salt (watch for rabid mermaids and reckless jelly fish).

• Dasher, Dancer and perhaps maybe even a Prancer of Pepper or Lemon Pepper (depending on your intuitive preferential spice index for the minute, hour and day). I love lemon pepper.

• 3 tablespoons of Organic butter (preferably European because it's just creamy goodness and it's on the Schwarzbein plan).

• 4 cups organic chicken or veggie broth or purified puddle water following a light summer downpour outside an enchanted castle.

Sensual Preparation

• Wash the cauliflower and notice the texture, hue and music, and ponder with awe the abundant art we have in the form of vegetables with so many tastes, varieties and colors... even white! Call a flower if you just happened to have a hand-free phone stuck in your ear.

• Clean the leeks, smell their essence, notice their concentric layers that just grow naturally that way. Slice one of them roughly, yet deftly, without cutting your thumb or wrist. Chop the other leek really, really small like the size of fairy footsteps if you're a fairy-person or like teeny, tiny crescent moons if you're not.

• Shred the apples, roughly while singing Michael Row Your Boat Ashore, Hal-le-lu-u---jah (even if it's roughly off-key).

• Steam the cauliflower until it's tender and meek. Sauté the roughly cut leek in butter with salt and pepper. Smell it as if you were a cartoon character carried away by an irresistible aroma. Add the apples and cauliflower and swish around a bit longer like a child cooking for the first time.

• Cool for a few minutes while you write a quick poem about having an organic head or calling a flower.

• Then pulverize the concoction in a blender while adding the broth little by little (add, if you like, a splash of white wine then surreptitiously drink a gulp from the bottle — I added a bit of balsamic vinegar instead of wine cause wine makes me melancholy). Transfer to a pot if you need to make room for more.

• Sprinkle with the finely sliced leek and serve with a crooked smile and a raised eyebrow...

"People rarely succeed unless they have fun in what they are doing." ~Dale Carnegie

Sign up for Jill's free monthly teleconference on Kaizen-Muse Creativity Coaching Techniques. Find out more about the Body Blissmas (and a Happy New Rear) Creativity Coaching Club at www.2bodyblissmas.com.

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Phew! I need some soup.

© 2008 Jill Badonsky. All rights reserved.

About the Author | More by Jill Badonsky
Jill Badonsky, M.Ed. is a nationally recognized workshop leader, artist, performer, humorist, and author of the book, The Nine Modern Day Muses (and a Bodyguard): 10 Guides to Creative Inspiration for Artists, Poets, Lovers and Other Mortals Wanting to Live a Dazzling Existence. She teaches creativity lovers to facilitate classes and workshops based on her book and along with UCLA psychologist, Robert Maurer, she trains people to be Kaizen-Muse Creativity Coaches. She can be found lurking at www.themuseisin.com.

08/29/08