In her cookbook ‘Love to Eat,’ food blogger Nicole Keshishian Modic wants you to eat what makes you feel good.
With the constant forwarding of dieting hacks and prioritization of appearance over how we feel , many of us have a fraught human relationship with food . As much as food can symbolizecultural saving and resiliency , it can be weaponize , too . That is exactly why intellectual nourishment blogger Nicole Keshishian Modic wrote her cookbookLove to Eat .
In her book , Modic encourage people to empathise that food is not the foe . Indeed , it ’s this reminder that helped her to mend from her 10 - long eating upset .
“ There ’s pressure on fair sex to be perfectly put together , and groomed , and arrange decked out to the nines all the metre ; we ca n’t have struggles , ” read Modic , who escape the food blogKale Junkie .
Sweet & Sour Crunchy Cauliflower Bites|Photo by Eva Kolenko
Having raise up in a traditional Armenian household in Los Angeles , Modic was skirt by furore diet and a constant need to be unflawed and successful . When she shinny with intimidation and isolation as a teenager , she turned to food for solace . What started as a secret shoebox full of stockpiled candy under her bed run to frequent bout , which culminate in a tripper to Weight Watchers with her female parent . It was there that Modic learned how to cook food into something harmful , and thus her eating disorderliness commence .
“ We feel like we have to restrict ourselves and certain solid food groups , like carbs , butter , and dairy farm , all of these things that were instruct to us over the years that we ca n’t feed , ” she order .
Modic spent a majority of her life populate under a microscope of her own making . She kept a punctilious food diary , which fed her compulsion with and fearfulness of gaining weight . She carried the secret of her eat on upset for eld . One day , her hubby discovered her binging on a loaf of Ezekiel pelf . It was then , in the end , that she was able to open up about her eating upset , and for the first time in year , she feel relief .
During her convalescence , she stopped break down everything she ate and instead hug cooking , which led her to initiate try out in the kitchen and develop recipe that made her find skilful and content , like her Miso - Tahini Baked Oatmeal , which is now boast in her cookbook .
“ What your body might thirst for breakfast one day is something that you might want for dinner the next mean solar day , and that ’s okay . Our bodies and our daily needs are always changing . ” Modic says . “ Just because you grew up a sure way with these prescribed food rules , remember you ’re your own person , and you’re able to split up that pattern anytime and give your body the nutrient that it needs at any time . ”
One of Modic ’s favorite recipes in her cookbook is her Sweet & Sour Crunchy Cauliflower Bites , under the “ Eat the Damn Kale ” segment . Doused in soy sauce and covered in sesame semen and tortilla buffalo chip for a satisfying compaction , the bites are ideal for any mood or occasion , whether you ’re look to yarn-dye your friends or are nosh on your own .
“ This is for people who desire to eat more veggies but they do n’t want to sacrifice penchant , ” Modic says . “ ‘ I ’m on a foreign mission to convert multitude that they ’re going to love cauliflower and veggies when they eat these . ”
Sweet & Sour Crunchy Cauliflower Bites
Ingredients:• 2 cups crushed tortilla chips• ¾ cupful gluten - free all - purpose or unconstipated all - purpose flour• 3 tablespoons tapioca or arrowroot flour or cornstarch• ¾ cup nondairy milk of your pick , plus more as needed• ½ teaspoonful ground bootleg pepper• ½ teaspoon ocean salt• ½ teaspoonful garlic powder• 1 gravid head Brassica oleracea botrytis , chopped into even - size floweret
Sauce• ⅓ cup coconut sugar• ¼ cup soybean plant sauce or coconut aminos• ¼ cupful juice from a can of pineapple chunks• 1 tablespoon tapioca or arrowroot flour or cornstarch• 1 ail Eugenia caryophyllatum , mashed• ½ teaspoon flat coat ginger , plus more as needed• ¼ teaspoonful vanquish red white pepper flakes , plus more as needed ( optional)• 3 tablespoons sesame seeds• Chopped scallions for garnish
Directions:1 . Preheat the oven to 450 ° F . Line a heavy baking sheet with a silicone polymer sheet , lambskin paper , or greased aluminum foil.2 . To prepare the cauliflower : Place the broken tortilla chips in a shallow bowl and prepare away . In a freestanding declamatory pipe bowl , whip together the all - design flour , tapioca flour , milk , Madagascar pepper , salt , and garlic gunpowder , making sure there are no lump . If the batter is too thick , thin it with some more milk . Toss the cauliflower floret in the batter mixture ( you’re able to sum them all at once ) , using a spatula or smooch to coat.3 . Dip the Brassica oleracea botrytis piece by piece in the bowl with the crushed chips to cake all , then target them on the inclined baking sheet one at a time , give each morsel enough quad to broil . Bake for 20 to 22 minutes.4 . To make the sauce : While the cauliflower is baking , in a medium trough , whisk together all of the sauce ingredient . discernment and bring additional seasonings if needed.5 . To finish , dip the bites into the fresh and dour mixture and repay them to the baking bed sheet . broil for another 5 minutes . Remove the baking sheet from the oven , sprinkle the bites with the scallions , and serve straightaway .
