Thoughts on Creativity (+ Fresh Salad Recipe w/ Brazil Nut Parm & Raspberry Vinaigrette)

Creativity has been on my mind a lot lately.  Today, working from home, I told myself I would take a quick lunch break to warm up some soup, then get back to my computer.  Yet, when I opened my fridge and saw the beautiful stock of veggies I had just received from local farm, Heliotrope Organics, I felt called to design a fresh salad!

That might sound odd… Called to create a salad?  The truth is, creativity comes in all forms.  Whether you are picking up the pen, the paint brush, the instrument, the sewing needles, the camera, the spatula, the hammer… It’s all a form of self expression that we so desperately need in our lives.

“The desire to create is one of the deepest yearnings of the human soul.” ~Dieter F. Uchtdorf

A small part of me argued getting back to work, but I chose to let my creativity take the lead and ended up with, what I feel, is a beautiful and nourishing creation.  I love how Elizabeth Gilbert discusses creativity and ideas in her book, Big Magic.  She describes ideas as real, living beings, popping around the world, searching for the right human to listen to them, and then (and this is the important part) to act on them.  Ever had that experience where you saw something, maybe an invention, and thought, “Hey! I had that idea 2 years ago.”?  Well, maybe you did… But did you act on it?  Only when we allow our creativity to flow and we take action are we able to fully embrace these ideas.

So make the salad, write the story, draw the picture- whatever floats your boat!  Your creations needn’t fit a mold of “good work,” they don’t need to be sold, they don’t even need to be seen by anyone!  If you want to share, please do share; but create for one person and one person only- create for yourself.

It is your duty to create lovely! Remember that.  <3

This Fresh Salad features:

  • baby romaine lettuce leaves
  • lemon cucumber slices (remove the skin if you find it too tough, or sub with English or garden cucumber).
  • radishes
  • parsley
  • Brazil nut parm (recipe below)
  • raspberry vinaigrette (recipe below)

Brazil Nut Parm

Top salads, lasagne, or even soups with this vegan nut parm! 

Servings 4 people
Author Kaylee Woolhether


  • 16 brazil nuts
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder (optional)


  1. Place all ingredients in a food processor or blender and pulse a few times until combined but still crumbly.  


Raspberry Vinaigrette

A sweet and tangy salad dressing. 

Author Kaylee Woolhether


  • 1/4 cup white wine vinegar
  • 1/3 cup olive oil
  • heaping 1/3 cup fresh raspberries
  • 2 tbsp maple syrup


  1. Add all ingredients to a high speed blender and blend until smooth.  

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