EXPOSURE TO ART INSPIRES CREATIVITY AT WORK
With so many people working at home, some with small children doing lessons in the other room, employers are worried about the creative resources that people have while working.
Computer screens burn our eyes with bright digital colors–oftentimes tiring them and us in the process! But new research reports that just seeing works of art, and taking just a moment or two to reflect on them, will enhance our creative energy!
Appreciating art inspires our creative minds to look at things differently. In South Korea they did a study of how bringing art into the work space could enhance employee
creative abilities. And creative energy is important because it is the foundation of innovation. Who doesn’t want to have an innovative workforce?
In the Journal of Business Research, these scholars brought art into the workplace, or rather, the workspace, and wanted to see who felt more inspired in daily lives. Inspiration is what allows us to perform tasks more creatively, and ultimately better!
The key is look at the art and spend a moment really enjoying its colors, pondering where it was painted, what is happening and how the artist might have given us a different perspective.
I share some of most favorite art works that people have brought into their workplace–be it home or office. Take a moment and wonder. How creative could you be?
Top Selling P. Buckley Moss
Colors and Bold Feelings
Inspiring Creativity While You Work
- 3 1/2 cups canned OR soaked and cooked chickpeas/garbanzo beans
- 1 tbsp baking soda (optional – to help skin the chickpeas, then rinsed away – see instructions below)
- 1/3 cup tahini paste
- 8 roasted garlic cloves , or more to taste (you may substitute 1-3 fresh garlic cloves if you prefer a stronger sharper flavor)
- 1/4 cup fresh lemon juice , or more to taste
- 1 tbsp extra virgin olive oil , plus more for garnish
- 3/4 tsp cumin
- 1/2 tsp salt , or more to taste
- Pinch cayenne pepper
- Paprika and fresh minced parsley for garnish optional
- If using canned chickpeas, drain and rinse them first. Drain the beans after cooking and let them return to room temperature.
- To make this hummus ultra creamy, you should peel the cooked chickpeas. While this step is optional, I do recommend it for creamy results. To peel and remove the chickpea skins easily, place them in a skillet with 1 tbsp baking soda and stir, coating all the beans thoroughly with baking soda. Heat up the skillet over medium, stirring the beans constantly, for 2-3 minutes until the beans are completely heated throughout and the skins begin to separate from the beans
- Pour the hot beans into a large mixing bowl, then immerse them in 3-4 changes of cold water, agitating the beans with your hands to release the skins. Loose skins should float to the surface where they can easily be discarded with each batch of cold water. When most of the skins are gone, proceed with the recipe.
- Another way of skinning the chickpeas (which takes a lot longer) is to take each chickpea and gently squeeze to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
- Reserve about 15-20 whole chickpeas for garnish. Outfit your food processor with a blade attachment. Place chickpeas, tahini paste, roasted garlic, lemon juice, 1 tbsp olive oil, salt, cumin, and cayenne pepper into the processor. Process the mixture until it becomes a smooth, creamy hummus.
- Taste the mixture and add more salt, lemon juice, or garlic to taste. Process again to blend any additional ingredients. If the texture seems too thick, add lukewarm water and continue to process until desired consistency is reached.
- Transfer hummus to a shallow bowl and create a well in the center with a spoon. Garnish with reserved chickpeas, a drizzle of olive oil, and a sprinkle of paprika and minced fresh parsley. Serve with pita, crackers, or fresh vegetables for dipping.
Shelter-in-Place Birthday Cakes