Starting my own business has been quite the experience. I’ve learned so much in the last 6 months, and taken so many big steps toward making my dream a reality. Returning to New York after 2 months spent in Southeast Asia, I knew suddenly how crucial it was for my life’s journey to share my passion for delicious and healing foods with people who are searching for just that. With that realization the idea for The Nourishing Vegan was born.
I would never have dreamt that I would one day have aspirations to become a personal chef or holistic health coach! Ten years ago I could not have cared less about cooking. Back then my goal was to become a movie star. Yet somehow I rediscovered the passion that I hidden for so long; my love of food.
Perhaps this post about the birth of a vegan foodie, and the creation of this blog and business should be saved for later in the week when Sweet Potato Soul turns 2 and I hit the big 25.
Either way, this will be a week of reflection; of letting go of old clutter (in my mind and apartment) and making space for new joys and adventures.
Working on this business hasn’t been easy. Still, in the moments when I reflect on the greatness that has come and the promise that is ahead I vibrate with hope. My education at the Institute for Integrative Nutrition and my new internship with personal chef Danielle, have been invaluable for my growth.
As Booker T. Washington said, “Nothing ever comes to one, that is worth having, except as a result of hard work.”
I feel that way about these tamales too. Like my business, they started out as a delicious dream. I learned the methods and watched them being made (at Peacefood Cafe & Pure Food and Wine); then I attempted them on my own. At first, they seemed easy; the corn husks cooperating and folding together beautifully. Yet halfway through, difficulties presented themselves–torn husks called for ingenuity- and it seemed as though these tamales would never get done. Then once they were all packed into the steam basket, the waiting began. Patience is a virtue when waiting 60-90 minutes for tamales to cook. When at last the packets are steamed and ready, enjoying their goodness is a gift, even when enjoyed with critical tongue.
That’s the way it goes. We work hard doing what we love to reap the benefits and gain experience, and we become more skilled daily. It’s an incredibly rewarding process! Who knew tamales could be likened to starting a business?
One of these days I suggest you put aside a few hours to make tamales. Experiment with different fillings and sauces for an exciting and impressive treat. Hey, the Superbowl is Sunday. How about a Superbowl tamale making party?
Enjoy : )