Episoder
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I have such a special episode for you today featuring return guest Jasmine Nnenna (our episode last year, titled Human Design, Food & Digestion, was the most streamed episode of 2023!). Jas is the Co-Founder of Erah Society and host of the Counter Cultural podcast.
In today’s episode, Jas and I explore the concept of spirituality, and how it relates to how we feed ourselves (both physically and emotionally). While some of you might be bristling at the word “spirituality” which many associate with either religious dogma or with New Age woo-woo, Jas explains how spirituality is simply a connection to breath. It’s not something we do, but rather the way we go about our lives, from our work, to parenting, to our conversations, to feeding ourselves, and more.
Jas talks about the importance of being fully charged in our lives—of honoring our energetic needs so that we can be the fullest expression of who we’re meant to be. We discuss the power of stillness and discernment, the importance of receptivity, and the freedom in non-duality. Jas also shares ways that she nourishes herself physically and emotionally, and how experimenting with personalized rituals and practices can bring us more pleasure and balance.
There are so many beautiful moments of inspiration in this conversation, and I think you’re going to walk away feeling richly nourished and grounded. I hope you’ll also feel inspired to experiment with ways you can bring more presence, connection, and joy into your own life in order to be fully charged—to be authentically, dynamically, and beautifully you.
EPISODE LINKS:
*Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* My previous podcast episode with Jas: https://mindbodyspiritfood.substack.com/p/human-design-food-and-digestion
* Jas’s podcast episode that inspired this conversation: Contemplation: What is Spirituality?: https://podcasts.apple.com/us/podcast/68-contemplation-what-is-spirituality/id1466315625?i=1000654254491
* Erah Society: https://erahsociety.com/
* Find Jas on Instagram: https://www.instagram.com/jasminennenna/
PODCASTS EPISODES MENTIONED:
*Whole Life Nourishment with Vaness Henry: https://mindbodyspiritfood.substack.com/p/vaness-henry
*The Power of Rituals with Michael Norton: https://mindbodyspiritfood.substack.com/p/michael-norton
*Being in Relationship to Food & Our Bodies with Abigail Rose Clarke: https://mindbodyspiritfood.substack.com/p/abigail-rose-clarke
*Living & Eating in a Sacred Way with Natalie Deeb: https://mindbodyspiritfood.substack.com/p/living-and-eating-in-a-sacred-way
*Cooking as a Spiritual Practice with Edward Espe Brown: https://mindbodyspiritfood.substack.com/p/cooking-as-a-spiritual-practice
*Intentional Eating with Nicki Sizemore: https://mindbodyspiritfood.substack.com/p/intentional-eating
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
Today I get to speak with one of my culinary idols, Liz Prueitt. Liz is co-founder of the acclaimed Tartine Bakery in San Francisco, a James Beard Pastry Chef award winner, and the author of the cookbooks Tartine and Tartine All Day (which, as you’ll hear, is one of my personal favorites). She also publishes the newsletter Have Your Cake, in which she features delicious gluten-free desserts.
Liz shares her journey in becoming an award winning pastry chef all while having a gluten intolerance. She describes how she set aside her health issues for many years as she pursued her career, and how she finally made the decision to cut out gluten entirely. We explore the value of slowing down in terms of health—of really taking time to learn what our bodies need—and we discuss the challenge in prioritizing ourselves. Liz also shares some of her favorite summer baked goods and offers tips for summer baking. Stay tuned because on Friday I’ll be sharing Liz’s gluten-free Madeleine recipe, which she describes in the episode. I’ve made the madeleines several times since Liz and I spoke, and trust me when I tell you that they are not only foolproof, but absolutely delicious.
Whether you can eat gluten or not, this is such an expansive episode, reminding us that it’s okay to change paths, even when it seems impossible. There’s power in committing to our own health, and it can open the door to delicious new discoveries.
EPISODE LINKS:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Liz’s newsletter, Have Your Cake: https://haveyourcakelizprueitt.substack.com/
*Find Liz on Instagram: https://www.instagram.com/lizprueitt_tartine/
* Tartine All Day Cookbook: https://amzn.to/4bXDznq
* Podcast Episode with Giulia Scarpaleggia: https://mindbodyspiritfood.substack.com/p/giulia-scarpaleggia
* New York Times Plum Torte: https://cooking.nytimes.com/recipes/3783-original-plum-torte
* Liz mentions that one of her favorite foods is a fruit galette—me too! These are two of my summer staples:
*Gluten-Free Rhubarb Almond Galette: https://mindbodyspiritfood.substack.com/p/rhubarb-almond-galette-gluten-free
*Gluten-Free Easy Strawberry Galette: https://fromscratchfast.com/strawberry-galette-recipe/
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
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Today’s episode is a really powerful one, all about cooking and mental health. I speak with writer and recipe developer Christina Chaey. She’s a former senior food editor at Bon Appétit and currently writes the newsletter Gentle Foods.
Christina shares her journey with cooking, mental health and depression, and how cooking has become a barometer for her to better understand her emotional state. She describes how she’s had to let go of the performance of perfectionism when it comes to cooking and instead use cooking as a way to “practice the art” of meeting herself where she’s at. This means using cooking as a tool for self compassion instead of as a way to prove her worth.
We also discuss cooking on low days, and how the act of preparing a meal—no matter how simple or non-Instagram worthy it is—can become a small win, helping to make life feel more possible even during hard times. Christina describes how she shifted from a mindset of “Why am I feeling this way?” to “What choices can I make in the kitchen that will support me right now?,” and how she uses her good days to prepare for low periods.
Finally, Christina shares her recent journey of discovering she’s pre-diabetic and what that’s meant for her relationship to food and cooking.
This is a really deep and beautiful episode, and I think you’re going to walk away with a better understanding of how you can begin to use cooking as a deeper tool for self compassion.
LINKS:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Christina’s Newsletter: https://gentlefoods.substack.com/
* Find Christina on Instagram: https://www.instagram.com/seechaey/
* Diabetes Digital: https://diabetesdigital.co/
* Christina mentioned my podcast conversations with Virginia Sole-Smith and Andrea Nguyen, which you can listen to at the links below:
https://mindbodyspiritfood.substack.com/p/andrea-nguyen?initial_medium=video
https://mindbodyspiritfood.substack.com/p/podcast8
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
Today I speak with acclaimed Tuscan food writer and cooking teacher Giulia Scarpaleggia about how food sensitivities impact our identities, health, and well-being. Giulia is the author of six cookbooks, including her latest, Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals, and she also publishes the newsletter Letters from Tuscany.
Giulia describes her recent journey of having to cut dairy out of her diet after a three-year health struggle, which has not been easy as an Italian who loves cheese. While Giulia grew up in Italy (where she still lives) and I grew up in the US, you’ll hear how we have remarkably similar backgrounds in terms of how we each found our calling in food and also how we each navigated health issues after having our first child (for me, that resulted in having to cut out gluten twelve years ago).
While it’s not easy to cut out a beloved food (whether temporarily or permanently), Giulia and I share how there is also a silver lining, not only in feeling better in our bodies, but also in discovering new ingredients, new perspectives and a renewed connection to ourselves. Giulia offers tips for going dairy-free, and she also shares some dairy-free Italian recipes, which I’ve linked to below. I’ve also linked to my own favorite dairy-free desserts, all of which just happen be gluten-free.
Links:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Julia’s Newsletter: https://julskitchen.substack.com/
* Find Giulia on Instagram: https://www.instagram.com/julskitchen/
* My full story with food: https://mindbodyspiritfood.substack.com/p/my-history-with-food-its-complicated
Recipes:
* Giulia’s Potato & Asparagus Tortelli: https://julskitchen.substack.com/p/cook-along-potato-and-asparagus-tortelli
* Castagnaccio (Tuscan chestnut cake): https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake
* Giulia’s Strawberry biancomangiare: https://julskitchen.substack.com/p/strawberry-biancomangiare
* Lemon Olive Oil Cake: https://fromscratchfast.com/lemon-olive-oil-polenta-cake-recipe-gluten-free/
* Orange Olive Oil Cake: https://fromscratchfast.com/orange-olive-oil-cake-recipe-gluten-free/
* Apple Honey Cake: https://fromscratchfast.com/healthy-paleo-gluten-free-apple-cake-recipe/
* Almond Coconut Cake: https://fromscratchfast.com/almond-coconut-cake/
* Carrot Cake (omit the frosting or use coconut whipped cream): https://fromscratchfast.com/healthy-gluten-free-carrot-cake-recipe/
* Vegan Coconut Lime Panna Cotta: https://fromscratchfast.com/coconut-lime-panna-cotta-with-roasted-berries/
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
I adore today’s guest, and I think you’re going to love this conversation, which explores a range of topics ranging from the evolution of Vietnamese cuisine, to vegetarian cooking, to the illusion of the Mediterranean diet. I speak with Andrea Nguyen, food writer, teacher and author of seven acclaimed books, including her latest, Ever-Green Vietnamese.
Andrea shares her background growing up in Vietnam and moving to the United States at the age of six, and how food became an important element of her cultural identity, even as the traditional Vietnamese foods they cooked evolved and changed to fit their American lifestyle. We talk about the evolution of food, how cuisines change, and how the point should never be perfectionism.
Andrea also shares her journey to writing Ever-Green Vietnamese, which started with a health scare and ended up bringing her back to her cultural roots. We talk about what it means to live a healthy lifestyle, how this is unique for each person, and how it can be filled with joy and play instead of restriction or regimen. We also talk about the problems with the term, “Mediterranean Diet,” which dismisses global flavors and ingredients that contribute to a balanced, healthy lifestyle.
Andrea’s joy is infectious, and I think you’re going to walk away not only inspired to try Vietnamese flavors in your own kitchen, but also to explore what “healthy” means to you and to your own unique body.
Episode Links:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Addrea’s Newsletter, Pass the Fish Sauce: https://andreanguyen.substack.com/
* Andrea’s website: https://www.vietworldkitchen.com/
*Find Andrea on Instagram: https://www.instagram.com/andreanguyen88/
* Ever-Green Vietnamese: https://amzn.to/44055hr
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
This is such a fun episode, all about the power of rituals in the kitchen (and beyond). I speak with Dr. Michael Norton, a leading behavior scientist, behavioral economics researcher, Harvard Business School Professor, and business speaker obsessed with unlocking the secrets of human behavior and well-being. He’s the author of the new book, The Ritual Effect: From Habit to Ritual, Harness the Surprising Power of Everyday Actions.
While I’ve written about rituals in the past, it was so fun to better understand the psychology of rituals, and how we can use them to enhance our lives. Dr. Norton describes what a ritual is, and how it differs from a habit or tradition. We explore how rituals have the power to connect us to ourselves, to each other, to our past, as well as to the foods we eat. Dr. Norton explains why rituals can imbue our lives with more meaning, and how they can also be a safe outlet for expressing emotions.
A ritual doesn’t have to be complicated or time consuming—in fact, a ritual can literally be anything (just wait until you hear about the candles in the meatloaf!). It isn’t about the action itself, but about the intention behind it. From cooking favorite recipes, to having family dinners (or snacks), to tying on an apron, to raising our glasses before eating, to clinking forks (more on that in the episode) there are a million ways to bring ritual into the kitchen. I hope this episode inspires you to look at the rituals you already have in your own life and possibly to even create some new ones.
Episode Links:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Michael Norton’s website: https://michaelnorton.com/
* The Ritual Effect: From Habit to Ritual, Harness the Surprising Power of Everyday Actions: https://amzn.to/49MQtnF
* Rituals in the Kitchen: https://mindbodyspiritfood.substack.com/p/gochujang-maple-sheet-pan-dinner
* Intentional cooking: https://mindbodyspiritfood.substack.com/p/grilled-wedge-steak-salad
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
Today’s episode brought me so much joy, and I think you’re going to love it (but just taking warning: it will make you hungry). I speak with Ali Slagle, author of the James Beard award-nominated cookbook I Dream of Dinner (so You Don't Have To) and publisher of the Substack 40 Ingredients Forever. She’s also a frequent contributor to the New York Times.
Ali and I share our favorite ways to use spring ingredients, from asparagus, to greens, to peas, to new potatoes, rhubarb, lamb and more. We discuss ways to make spring cooking not only easier, but also more delicious, offering specific recipe ideas, cooking techniques, and prep tips. We also share our favorite spring entertaining menus, which would be perfect for Easter this weekend.
As Ali and I talked, we both started to get so excited to get into the kitchen. I recorded the conversation in early March on a gray, cold day, and this conversation truly was “therapy,” as Ali stated. I think you’re going to walk away with real, actionable cooking tips, but also uplifted and hungry to start cooking. I’ve included links below to many of the recipes that we discussed.
Recipes mentioned in the episode (in the order they were mentioned):
*Chicken Paillard with Fingerling Potato & Dandelion Greens Salad: https://fromscratchfast.com/chicken-paillard-with-fingerling-potato-dandelion-greens-salad/
*Snap Pea Salad with Walnuts & Parmesan: https://cooking.nytimes.com/recipes/1024171-snap-pea-salad-with-walnuts-and-parmesan
*Ottolenghi Crispy Coconut Asparagus and Green Bean Salad: https://cooking.nytimes.com/recipes/1024083-crispy-coconut-asparagus-and-green-bean-salad
*Ina Garten’s Baby Potatoes in a Pot: https://www.foodnetwork.com/recipes/ina-garten/herbed-new-potatoes-recipe-1916399
*Rhubarb Brown Butter Bars: https://www.bonappetit.com/recipe/rhubarb-brown-butter-bars
*Roasted Strawberries & Rhubarb: https://fromscratchfast.com/paleo-almond-shortcakes/
*Strawberry Crisp: https://fromscratchfast.com/strawberry-crisp/
*Crispy Lamb and Lemon Rice: https://alislagle.substack.com/p/crispy-lamb-and-lemon-rice
*Lamb Flatbread Pizzas: https://fromscratchfast.com/lamb-flatbread-pizza-recipe/
*Arugula Salad with Parmesan: https://cooking.nytimes.com/recipes/1023337-arugula-salad-with-parmesan
*Whipped Ricotta Crostini: https://fromscratchfast.com/whipped-ricotta-crostini/
*Lemon Garlic Roasted Chicken: https://fromscratchfast.com/baked-lemon-garlic-roasted-chicken-pieces/
Links:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
*Ali’s Newsletter: https://alislagle.substack.com/
*Find Ali on Instagram: https://www.instagram.com/itsalislagle/
*Ali’s cookbook: https://amzn.to/3x2yVFG
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
In today's episode we’re diving into the concept of dynamic nourishment with Vaness Henry, who’s a Shamanic Practitioner, Producer and Author who has devoted much of her work to the study and teaching of Human Design.
In 2023, my most downloaded episode was Human Design and Digestion with Jasmine Nnenna (link below), and I knew I wanted to have Vaness on the show this season to go even deeper. In today’s show, we discuss the six colors of determination or digestion within human design, and Vaness describes how food is just one aspect of our nourishment. We are fed by so much more than simply food, from the content we ingest, to the rituals we practice, to the things we wear and put on our skin, to the energies we take in, to our environment. This is dynamic nourishment—it’s how we nourish ourselves on every level in our lives.
As Vaness describes, once we start to understand what uniquely nourishes us, it’s almost like we gain a superpower. As we play and adjust, we start to develop a deeper trust in our own knowing, finding more balance and satisfaction in our lives as a whole.
EPISODE LINKS:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Vaness’s website: https://www.vanesshenry.com/
* Find Vaness on Instagram: https://www.instagram.com/vanesshenry/
* Human Design and Digestion with Jasmine Nnenna: https://mindbodyspiritfood.substack.com/p/human-design-food-and-digestion
* Find your Human Design Chart on MyBodyGraph: https://mybodygraph.com/
* International Human Design School: https://www.ihdschool.com/
* Jovian Archive: https://www.jovianarchive.com/
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
Welcome to season 3 of the podcast! I’m so excited to be back with a powerful new episode all about using the power of our inner voice and intuition to find freedom around food. I speak with Bella Lively, whose work is dedicated to helping people access their intuition and their inner voice in order to find more freedom in their lives. She’s a coach, acclaimed teacher, and the host of The Lively Show podcast.
Today Bella and I go deep into her history in order to better understand how she found liberation around food. She describes her nine-year struggle with disordered eating when she was a teen and young adult, vacillating from borderline anorexia to binge eating (as a trigger warning, she shares this in detail from 06:27-10:40, in case any of you are suffering). She then explains how she was able to move from her mental obsession over food to trusting her intuition, eventually finding deep trust and harmony within her body.
Bella also describes the power in embracing non-duality in order to gain sovereignty. Instead of trying to put ourselves into boxes and limit ourselves with labels, she explains how releasing the mentality of good vs. bad/black vs. white/one vs. another, opens us up to a vast amount of freedom and ultimately our own authority. This extends far beyond just food and eating but can be applied to any aspect of our lives.
For those of you who’ve ever experienced any stress around food and eating, who want liberation from diet culture, and/or who want to heal your relationship to food and your body, this episode is for you. However, even if you’ve never had issues around food or your body, this conversation is an invitation to explore something deeper—to begin to let go of the dualities that have come to define our culture in order to find a path of inner autonomy and peace.
EPISODE LINKS:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Bella’s Website: https://bellalively.com/
* Find Bella on Instagram: https://www.instagram.com/bellalivelyworld/
* Bella’s Embodied Alignment Class: https://bellalively.com/embodiedalignment/
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
In this solo podcast episode, Nicki reflects on the importance of trusting in ourselves and our bodies, especially during the holiday season and the onslaught of diet culture messages. She emphasizes the need to develop deep connection with our bodies and the foods we eat in order to untangle ourselves from the web of conditioning around food. She describes how we must embrace the unknown and find stillness so that we can access our intuitive knowledge, and she shares her personal journey of strengthening trust in her path and navigating self-doubt. Finally, she discusses the balance between structure and flexibility in our lives. Nicki encourages listeners to welcome the void and cultivate trust in their own choices.
Takeaways
· Trust in ourselves and our bodies is crucial, especially in the face of diet culture messages.
· Developing deep connection with ourselves and the foods we eat can help cultivate trust.
· Embracing the unknown and finding stillness within ourselves allows us to access intuitive knowledge.
· Balancing structure and flexibility in our lives can support trust and intuitive decision-making.
· Listening to the messages of our bodies and giving ourselves grace is essential for trust and well-being.
Timestamps
00:00 The Importance of Trust
03:26 Developing Deep Connection
04:20 Strengthening Trust in the Path
06:24 Trusting Our Bodies
07:22 Embracing the Unknown
08:25 Cultivating Stillness
09:45 Finding Balance in Structure
11:41 Listening to the Messages of the Body
12:24 Loosening Up Structures
13:27 Welcoming the Void
15:26 Trusting Ourselves and Our Choices
16:19 Gratitude and Support
17:46 Closing and Future Plans
Links & Resources Mentioned in the Show:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
*Intentional Eating/Cooking: https://mindbodyspiritfood.substack.com/p/intentional-eating
*Living & Eating in a Sacred Way with Natalie Deeb: https://mindbodyspiritfood.substack.com/p/living-and-eating-in-a-sacred-way
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
Today I speak with Hetty McKinnon all about how food connects us to ourselves and others, as well as how to bring excitement and flavor to winter vegetables. Hetty is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of five bestselling cookbooks, including her latest Tenderheart, and is a regular recipe contributor to New York Times Cooking, The Washington Post, Bon Appetit, Epicurious, and more.
I love Hetty’s work so much because it’s imbued with story and authenticity. Hetty describes how for her, cooking is a channel for connection. It connects her to her family, to her Cantonese and Australian heritage, to the people she cooks and writes for, and also to those she’s lost. She desribes how food is a channel for remembering her father, who passed away when she was fifteen, and how she brings aspects of him onto the plate.
We also talk about winter vegetables, which can seem tough or unruly to cook, or drab and boring. Hetty proves otherwise. She shares recipe ideas and cooking tips for making winter vegetables utterly delicious. We’re talking turnips, Brussels sprouts, cabbage, broccoli, and more. If you think you know these vegetables, think again. I think you’re going to walk away hungry and inspired to get in the kitchen.
Links and Resources:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Hetty’s newsletter: https://tovegetableswithlove.substack.com/
* Find Hetty on Instagram: https://www.instagram.com/hettymckinnon/
* Hetty’s new book, Tenderheart: https://amzn.to/3GoHkVf
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
In today's powerful episode I speak with Elise Loehnen, author of the bestselling book, On Our Best Behavior: The Seven Deadly Sins and the Price Women Pay to be Good. Elise is also the host of the Pulling the Thread Podcast, and prior to her podcast she was chief content officer of Goop.
Today we’re talking about the Gluttony chapter of Elise's book, and how it relates to the patriarchal system we live in. Elise starts by describing the origins of that system, which has come to define our worldview, whether we realize it or not. While it’s started as a hierarchical dominance-based external system, it’s become an internal system that we all perpetuate, often unconsciously.
We explore how the system specifically plays into our relationship with food and our bodies. Elise describes how the “sin” of gluttony isn’t about extreme over-indulgence but rather about our moralizing of food. It’s a policing of what we eat and how our bodies look in order to conform and express our goodness. While we’re deeply influenced by powers outside of us (think diet culture) we also perpetuate the system internally. We police OURSELVES in an effort to be “good,” and to feel like we have control. However, this need for control disconnects us from real pleasure and from our true selves. We talk about how to get out of this giant web of patriarchal conditioning to gain sovereignty for ourselves.
I think you’re going to learn SO MUCH from this episode and begin to see how you can reclaim your own power and your own pleasure this holiday season.
Resources, books and links mentioned in this episode:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Elise’s newsletter: https://eliseloehnen.substack.com/
* Find Elise on Instagram: https://www.instagram.com/eliseloehnen/
* On Our Best Behavior: The Seven Deadly Sins and the Price Women Pay to be Good, by Elise Loehnen, by Elise Loehnen: https://amzn.to/46iL5WL
* The Patriarchs: The Origins of Inequality, by Angela Saini: https://amzn.to/3sEDhRC
* The Dawn of Everything: A New History of Humanity, by David Graeber and David Wengrow: https://amzn.to/3QIwezb
* Marion Woodman: https://www.goodreads.com/author/show/14630.Marion_Woodman
* The Wisdom of Your Body, by Hillarly L. McBride, PhD: https://amzn.to/40KDPBT
* Unbroken Brain: A Revolutionary New Way of Understanding Addiction, by Maia Szalavitz: https://amzn.to/3G0p18T
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
Today I’m talking all about holiday cooking with one of my favorite food writers and educators, Molly Stevens. Molly is a James Beard award-winning author, cooking instructor, and recipe developer. Her cookbooks include All About Dinner: Simple Meals, Expert Advice (Norton, 2019), All About Roasting (Norton, 2011), and All About Braising (Norton, 2004). She has been named Cooking Teacher of the Year by both the International Association of Culinary Professionals and Bon Appétit.
Molly and I explore how we can bring more ease into planning and prepping for holiday gatherings. She offers such great advice, not just for cooking, but also for preparing for the holidays mentally and emotionally. Oftentimes this is just as important as the physical planning. It allows us to check our expectations and tune into what we really want, as opposed to being swept up in obligations and to-do lists.
We also get into the practical side of hosting and planning, from menu planning tips, to prep tricks, cooking techniques, easy appetizers, timing dinner, and more. (Take warning: you’re going to leave hungry!).
While the holidays are one of my favorite times of the year, they can also be incredibly stressful. I think this conversation is going to help you clarify what you want this holiday season to feel like, why you cook for others, and how you can better align those two things to bring more ease and flow into the season.
Links and resources (and recipes!) mentioned in this episode:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Molly’s website: https://www.mollystevenscooks.com/
* Find Molly on Instagram: https://www.instagram.com/mstevenscooks/
* Make-Ahead Pie Crust: https://fromscratchfast.com/easy-gluten-free-pie-crust/
* Gingerbread Trifle: https://fromscratchfast.com/gingerbread-trifle-recipe-gluten-free/
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Today’s episode is filled with so many deep nuggets of wisdom—I think everyone listening is going to have at least one aha moment. I speak with Abigail Rose Clarke, who is a writer, somatic educator and artist. She’s been teaching somatics internationally since 2011. Her book, Returning Home to the Body: Reimagining the Relationship Between our Bodies and the World will be released in January 2024.
Abigail and I discuss what it means to be in relationship, not just with other people, but with our bodies, with the foods we eat, and with the world around us. As Abigail explains, relationships are a reciprocal give and take, where we’re being changed by the other, but also by the relationship itself. She describes how when we “return to the body,” developing a deeper relationship with ourselves, we open the door to curiosity. Instead of feeling like we need to control our bodies or the foods we eat (through things like yoga, meditation, workouts, diets, cleanses, etc), we instead ask ourselves what we authentically need right now, in this moment, without judgement. We also discuss pleasure, change, grief, the role of food in comforting us, and so much more.
Links and resources mentioned in the show:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Abigail’s website: www.abigailroseclarke.com
* Find Abigail on Instagram: www.instagram.com/abigail.rose.clarke
* Pre-Order Abigail’s book, Returning Home to Our Bodies: https://amzn.to/46W0yNj
* Pleasure Activism, by Adrienne Maree Brown: https://amzn.to/3rXqv02
* Uses of the Erotic: The Erotic as Power, by Audre Lorde: https://amzn.to/46YrPP2
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Today I speak with Zoe Adjonyoh, who is a pioneer in bringing West African flavors to a wider audience. She’s the author of the acclaimed cookbook, Zoe’s Ghana Kitchen and is the founder of the spice company by the same name. Zoe describes her background as half Irish and half Ghanaian, and how she used food to connect her to her Ghanaian roots as well as to her father. Zoe describes some of the iconic dishes and flavors of Ghanaian cuisine and explains how Zoe’s Ghana Kitchen, which started as a pop-up restaurant, went hand-in-hand with her spiritual awakening, when she uncovered and embraced her authenticity and autonomy. We also talk about the downfalls of the hospitality industry, and we get into sustainability, consciousness, and more.
A note about today’s audio. Zoe and I had a very “mercury in retrograde” experience when recording this episode in August, and you’ll notice that her sound occasionally dims out. I therefore recommend wearing headphones or ear buds when listening if you can, which will help (although I relistened in my car and could still understand her audio).
Links and resources mentioned in the episode:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Zoe’s Ghana Kitchen: https://www.zoesghanakitchen.com/
* Zoe’s Ghana Kitchen cookbook: https://amzn.to/45kgqYA
* Podcast episode with Liz Carlisle (Regenerative Farming, Climate Change, Racism, Food & Pleasure): https://mindbodyspiritfood.substack.com/p/regenerative-farming-climate-change#details
* Karen Washington: https://www.karenthefarmer.com/about
* Soul Fire Farm: https://www.soulfirefarm.org/
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Today I speak with writer and editor Rebecca May Johnson, author of the book, Small Fires: An Epic in the Kitchen (Pushkin Press, 2022). Small Fires blew me away when I first read it. It’s unlike any other food book I’ve ever read—part memoir, part manifesto, part poetry, and It was such a pleasure to speak with Rebecca in person, exploring what it means to cook, and why we cook.
We discuss gender roles in the kitchen, and how women especially are pressured into a "performance of joy." Rebecca also describes how recipes can be valuable forms of information and knowledge. In her book she “elevates the domestic to the level of an epic,” as she says, which I love. Because cooking is indeed a journey, and there’s so much we can learn in the kitchen, not only about food itself, but also about other people and about ourselves.
Stay tuned to the end because Rebecca describes some recipes she’s been making lately, and I’ve included links in the show notes to some of the dishes she describes, including a blueberry custard tart that I’m dying to try.
Links and resources mentioned in the episode:
* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Rebecca’s Book (Small Fires, An Epic in the Kitchen): https://amzn.to/48r22R6
* Find Rebecca on Instagram: https://www.instagram.com/rebeccamayjohnson/
* Blueberry Custard Tart by Rick Stein: https://www.bbc.co.uk/food/recipes/bilberry_tart_tarteaux_08943
* Stanley Tucci’s TikTok video about soup: https://www.tiktok.com/@stanley.tucci/video/7252312414006349083
* Chez Panisse Fruit Apricot Galette: https://nymag.com/restaurants/articles/recipes/galetteapricot.htm
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Today’s podcast is a really fun one. I discuss food and sex with Cat Meyer, founder of the brand, Head South, and host of Head South Radio, a podcast devoted inclusive, comprehensive sex education for all stages of life. The podcast is devoted to removing the stigma and shame around conversations about sex and sexual health.
In the episode, Cat shares how food impacts our libido and sexual health, and she shares some foods that can help support our sexual health. We also talk about timing and sex (spoiler alert: it’s okay if you don’t feel like having sex after a big, heavy meal!), and Cat shares how food can be a powerful tool to help us tap into our own pleasure—through understanding our pleasure through the lens of food, we can better understand what brings us pleasure in the bedroom. I had a huge awakening moment near the end of our conversation relating my own mindfulness practice of Intentional Eating to the bedroom.
Finally, at the start of the episode, Cat describes her Filipino background, and we get into Filipino food and her mother’s cooking. Stay tuned, because I’ll be sharing Cat’s favorite chicken adobo recipe in Friday’s newsletter!
Links and resources mentioned in the show:
*Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Intentional Eating Podcast: https://mindbodyspiritfood.substack.com/p/intentional-eating#details
* Intentional Eating Newsletter: https://mindbodyspiritfood.substack.com/p/grilled-wedge-steak-salad
* Find Cat on Instagram: https://www.instagram.com/kittycatmeyer/
* Head South’s Instagram: https://www.instagram.com/headsouth.world/
* Head South Podcast: https://headsouthradio.com/
* Head South Products: https://headsouth.world/
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In this episode I speak with Edward Espe Brown, a Zen priest, chef, acclaimed cookbook author and teacher. He’s the author of the best-selling Tassajara Bread Book which was published in 1970, as well as No Recipe: Cooking as a Spiritual Practice, among others. Edward talks about the importance of finding your own way in the kitchen as a cook and as an eater—and how you can develop trust in yourself. Edward teaches us what it means to taste food—to really experience it. We talk about the importance of connection—not just with the foods we eat, but also with our bodies, our senses and the people around us—and how connection requires vulnerability. Edward also discusses the importance of enjoying our food, and how enjoyment differs from excitement or greed.
There are so many nuggets of wisdom in this episode, as well as plenty of stories and laughter. I hope you’ll give your attention to it, as Edward says, taking the time to absorb his teachings. And I hope that you’ll leave empowered to find your own way, accepting what shows up for you.
Links and resources mentioned in the show:
*Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Find Edward online: https://peacefulseasangha.org/
* No Recipe: Cooking as a Spiritual Practice: https://amzn.to/3KXSL91
* Tassajara Bread Book: https://amzn.to/3Pc46oz
* The Power of Vulnerability, by Brené Brown: https://amzn.to/3PaNNIK
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Welcome to season two of the podcast!! Today I speak with Liz Carlisle, author of Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming (2022). Liz describes how she became passionate about regenerative farming, which she defines as “a way of growing food that gives back to land and community rather than just extracting from land and community.” She discusses how soil is such an important part of that exchange, and how soil directly relates to climate change. She also explains how our current agricultural industry has been built on structures of colonialism and racism, and how these structures not only persist today but also contribute to the current climate crisis.
Liz and I also talk about the joy and pleasure that goes into feeding ourselves, and how this joy can manifest into something bigger for the betterment of not only our own lives, but also for the earth and our communities.
Links and Resources Mentioned in the Podcast:
*Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Liz’s website: https://www.lizcarlisle.com/
* Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming, by Liz Carlisle (Island Press, 2022): https://amzn.to/45kLJTD
* Tending the Wild: Native American Knowledge and the Management of California’s Natural Resources, by M. Kat Anderson (University of California Press, 2013): https://amzn.to/3KwNSnp
* Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants, by Robin Wall Kimmerer (Milkweed Editions, 2015): https://amzn.to/3s8msO1
* Transformative Farm Bill Campaign: https://www.ucsusa.org/resources/food-and-farm-bill and https://healfoodalliance.org/heal-food-alliance-shows-up-big-dc-for-a-transformative-farm-bill/
* National Sustainable Agriculture Coalition (NSAC): https://sustainableagriculture.net/publications/2023-farm-bill-platform/
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe -
Today I have a solo episode for you! I’m opening up, sharing more of my journey in the kitchen as well as my intentional eating practice. I’ve talked a lot about intentional eating in the newsletter, but today I go deeper, explaining why I developed the practice and how it can influence our behavior not only in the kitchen, but also in our broader lives.
Links and Resources Mentioned in this Episode
*Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/
*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/
* Intentional Eating Overview and BESTT Handout: https://mindbodyspiritfood.substack.com/p/grilled-wedge-steak-salad
* My story (1st podcast): https://mindbodyspiritfood.substack.com/p/my-history-with-food-its-complicated#details
* How we’re conditioned around food (newsletter): https://mindbodyspiritfood.substack.com/p/veggie-reubens-how-were-conditioned
* Grace (newsletter): https://mindbodyspiritfood.substack.com/p/chili-crisp-shrimp-bowls-redefining
* Podcast with Samantha Fulton: https://mindbodyspiritfood.substack.com/p/our-nervous-systems-and-food#details
* Podcast with Jasmine Nnenna: https://mindbodyspiritfood.substack.com/p/human-design-food-and-digestion#details
* No-Recipe: Cooking as a Spiritual Practice, by Edward Espe Brown: https://amzn.to/42OngV3
This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe - Vis mere
