Do you ever feel as if you spend your whole day in the kitchen? I do. Sometimes that feeling is a drag, a part of the endless days, weeks and months of routine in a sometimes seemingly meaningless existence, but sometimes those kitchen days can be inspiring, creative escapes from the daily grind, when I get to feel like a cross between a mad scientist, an inspired artist, or the perfect homemaker.
Yesterday was one of those days in which upon jumping out of bed I felt catapulted to my kitchen where I began to experiment with breakfast and didn’t stop my frenzy with foods until late in the evening when I finished writing down some recipes. In between shopping for food, cooking food, eating food, feeding children food, washing dishes and writing about food, I also got to take out the dog and watch a movie.
The funny thing is that at 12.54, when I finished writing my last recipe I wasn’t tired because the work that I had done didn’t feel like grueling routine, or duty. Tapping into creativity is an invigorating process and even though it would be unrealistic to expect a constant state of euphoria while performing routine daily tasks, there is something magical about the creative act which I believe is a way of connecting to the most important things in life. Being aware and working from our creative potential may be the most powerful quality we posses as human beings.

Mango Salsa
1/2 cup diced fresh mango
1 onion cut in small cubes
1-2 inch piece of ginger grated
1 tsp light miso
2 tbsp rice vinegar
1 tbs rice syrup
1 tsp toasted sesame oil
1/4 cup light olive oil
sea salt and pepper

-mix all the ingredients in a bowl
-set aside until ready to use

Marinade for Tempeh
2 tbs light olive oil
juice of 1 lemon
splash of tamari
4 green onions, rough chopped
1 hot pepper chopped
2 cloves of garlic chopped
1 inch piece of ginger grated
5 sprigs fresh thyme, leaves removed
1 tbs rice syrup
1/2 tsp ground allspice
sea salt and pepper
tempeh cut in thin strips
vegetables of choice

-put everything in the blender and blend well
-place tempeh strips in a bowl and cover it with the marinade
-refrigerate for at least 1/2 hour
-soak bamboo sate sticks in water for about 1/2 hour
-roll a strip of tempeh and pierce it through the stick alternating with a piece of another veggie, brushed in a mixture of olive oil and tamari(I used cauliflower and zucchini cut in large pieces)
-place tempeh sticks on the BBQ or on a hot grill oven
-serve with mango salsa and or Chimichurri sauce

Chimichurri Sauce
11/2 cup parsley
6 basil leaves
3 oregano sprigs
3 tbs rice vinegar
6 tbs light olive oil
1 piece of a dried chili
sea salt and pepper

-blend everything in the blender, if too thick add a bit more oil or water

Heavenly Mud with Mint Pesto
2 cups soaked cashew nuts
1 cup coconut milk
1 cup water
Vanilla extract
1/2 cup rice syrup
1 tbs honey
2 tbs agar agar powder(cooked in a 1/2 cup of water)
1 tsp coconut oil
2 cups frozen cherries
3 tbs cocoa
6 tbs chia seeds
2 tbs coconut sugar

-blend the first 8 ingredients in the blender for several minutes until very smooth
-divide the batter in 2 equal parts, leave one half in the blender and blend in 1 1/2 cups of the cherries and blend well
-add 3 tbs of the chia seeds and blend again
-pour the cherry mixture into the prepared pie pan
-place the left over cherries in the cherry mixture
-blend the other half of the cashew mixture with the cocoa the rest of the chia seeds and the coconut sugar
-pour the chocolate mixture on top of the cherry mixture in the pie shell, but wait until the cherry mixture is a bit set so that the two mixture won’t fuse into each other
-place the pie in the freezer until it is well set or frozen
-sprinkle with mint pesto before slicing

2 cups roasted almonds
3 dates
1 tbs coconut oil
2 tbs of water
2 tbs coconut sugar

-mix all the ingredients in a food processor, the water should be added at the only if necessary to make it stick together
-spread the crust on a pie pan

Mint Pesto
a bunch of fresh mint
3 tbs of blanched almonds
3 tbs rice syrup
-stamp the ingredients in a mortar or use a hand blender to make a pesto


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