I am passionate about food. It isn’t that I just love to eat. I derive immense pleasure from all the stages of bringing a meal to the table: shopping for the ingredients, chopping and preparing fruits and vegetables, and transforming raw ingredients into something that will nourish our bodies. I find a seductive beauty in many of the ingredients I choose – from the rich orange yolk of pastured eggs, to deep red strawberries grown by a farmer I know, to the way simmering chicken bones (and feet) with onions, carrots, and herbs creates a deeply layered stock.
Approaching food through the lens of passion has catapulted that passion in other areas of my world: my work, my writing, my home. It allows me to see how important the exquisite details of life are to me, no matter what their form.
I am giddy when a new idea for a meal results in something delightful. I doubly appreciate it when scientific research on nutrients or how our bodies process foods allow me to create something that takes nourishment to a whole new level. Food is comforting and sensual and life-affirming. Food is one of the ways I lavish affection on those I care about and show folks I honor and appreciate their presence.
In my “day job” as a life coach, I write a bi-weekly (used to be weekly) newsletter. To date, I’ve written 300 newsletters, a level of consistency I wondered if I had within me. In addition to sharing a recent blog post and a personal note about what’s happening in my world, early on I began ending each newsletter with a recipe. Then, I went to a retreat designed to help me take my business to the next level.
Out of more than three hundred participants, I was chosen to get up on stage and be advised on some ways to level up. When the Biz Guru reviewed my newsletter with me, she told me to ditch the recipes (as well as any book recommendations) because it didn’t promote my coaching practice or any of the programs I was selling.
I’d paid a lot of money to travel to this conference and, after all, she was the expert. So, without tuning into my own intuition, I blindly listened and stopped sharing the recipes.
After a few weeks, I realized that I was diluting the connection and love I wanted to convey to people who gifted me with their time and attention was missing something – like the way spices and herbs turn a blah ingredient into something special.
So, I added the recipes back in and ignored any other guru who told me to ditch ‘em.
How can I say I am devoted to curating a life that’s loving and nourishing – the theme of my coaching practice – if I don’t listen to my gut? I know that usually our intuition is wiser than any expert. A reminder for my business life. Yet more important when it comes to our creative life and the ways in which we make things. Because being a maker is a path to curating a life that is fulfilling.
Yet, because we are human, we often dismiss what our gut is telling us. We listen to the experts, following a paint by number for success instead of coloring outside the lines.
To get clear, I had to dig into what my true purpose of writing and then sending a newsletter to subscribers. Of course I want folks to buy a book or course from me sometimes; it is a business. At heart, though, I am a maker who hopes that the work I create matters to anyone that experiences what I write.
My goal for every single newsletter I create is that I nourish the subscriber in some way.
Maybe my words make someone feel less alone. Maybe a paragraph serves as a wake-up call. Maybe a single sentence I write is just what that person needs to read so that she make that decision she’s been putting off. Maybe a photo I share makes him smile. If I’m lucky, maybe my words allow you to connect more deeply with your own soul or someone you love.
And if nothing I write nourishes the mind or spirit, then at least that recipe at the end is a way of sharing a way you can nourish your body.
“Food… is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty.It’s about identity.”
The ways in which we create things matter not to just us as makers, but in the ways in which we can connect and nourish others. The stories of others save us, a lesson many of you have learned. Creating something – a knitted blanket, a photograph, a poem, a painting – saves the maker, too, doesn’t it?
When the words refuse to flow to the page or every note I sing comes out as flat, I can soothe myself by heading to the kitchen. Whether I chop some vegetables, try a new recipe, or bake a cake, the act of making something from just a bunch of raw ingredients nourishes a part of my soul, and then it nourishes my body – and the bodies of anyone else I share the meal with.
I am also reminded that I am connected to a long lineage of beloved mothers and grandmothers and great-uncles, creating with flour, eggs, and bounty from the earth. Food is a necessity to live, yet it’s also a factor in the creation of who we become. Our mother’s spaghetti, something we’ve never been able to duplicate. The way in which our grandmother deviled eggs were presented on the good china at Easter bonds us to ourselves and others. The stories and laughter shared over cakes and pies and coffee.
I am by no means an expert or a guru, yet I can tell you these two truths about living a creative life.
When you find yourself in doubt, it’s okay to listen to advice of the experts, but let your intuition overrule that expert at every turn if it doesn’t feel right. And when all else around you seems to be floundering, heading to the kitchen to create may be just what you need to pull you out of the deepest creative – and life ruts.
Or at least nourish your tummy with a delicious treat. Bon Appétit!
About the Author: Debra Smouse
Debra Smouse is a self-admitted Tarnished Southern Belle, life coach, and author of Clearing Brain Clutter: Discovering Your Heart’s Desire and Clearing Soul Clutter: Creating Your Vision. When she’s not vacuuming her couch, you’ll find her reading or plotting when she can play her next round of golf. She’s the Editor in Chief here at Modern Creative Life. Connect with her on Twitter, Facebook, and Instagram.