Scott's Dish

So every once and a while I'll get an email from a friend or client telling me about their meal they made, or some fantastic recipe they found out about. I sense the enthusiasm from them as much as I feel it when I get emails like that. It satiates my Whole Foodies self, and inspires me to keep doing what it is I do! I just got one from Scott Galloway tonight, a fellow musician and friend, and this was the only text in his message:

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Short grain brown rice
Onion
Black beans
Coconut milk
Cumin
Allspice
Avocado
Grape tomatoes

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I laughed, because the recipe is exactly as I would write it, and I could tell he cooked with foods he happened to have in his fridge, using his intuition to guide him through the cooking process. Combinations become easier to put together with a little cooking experience and experimentation, and I believe Scott has matured this aspect of his cooking self. It's a way of expressing yourself. Where I would cook things one way, another person would use the same ingredients differently, or add an ingredient that I would have never thought of, or bought in the first place. This is the beauty of cooking from intuition. You express yourself, and your food resonates that energy. Recipes are a great place to work from, and learn from, but really, when it comes time to making a recipe, the final product will always have the personal touch of the cook in it! Don't be afraid to improvise - do things your way, or take an idea from a recipe and experiment with it for your own gain. At the end of the day, it's your food to eat - so cook what makes you happy! ... and then send your photos and recipes to Whole Foodies! :)