The Scene: Here I am writer’s block in full flow, distracting myself from a blank page by checking in on friends and family. One of my younger sisters is having a cheese party (don’t worry I’ve asked for tasting notes) and mentioned that it would have a range of flavours and additions - such as chili. The lightbulb above my head turned on and this is the reason for this blog: Sensory Seeking - Food Edition. 

In the world of Neurodivergence we hear a lot about Sensory Sensitivity and Sensory Avoidance. This is not without good reason, overwhelming sounds, smells and lights are no joke (trust me I’ve been there). Whilst I am very familiar with the need for a low lighting in rooms and removal of stressors, Sensory Seekers risk getting overlooked. Sensory friendly food often risks falling into the trap of focusing on Sensory Sensitivity and Sensory Avoidance, removing complex flavours and textures.     

“So what does Sensory Seeking through food look like?” I hear you ask.   

In its simplest form, Sensory Seeking through food, does what it says on the tin. People seek sensation through food, be it spice level, complexity, textures and, I would argue, the theatre around food (think Heston Blumenthal). 

“Ok, that sounds like me.” Some of you might be saying, “So what do I do if I Sensory Seek through food?” 

I have written about the excellent cookbook “The Autism-Friendly Cookbook” by Lydia Wilkins, which has recipes that can be adapted for sensory seekers, if cookbooks are your jam. If, like me, recipe books are bedtime reading and ingredient lists are more guidelines, here are a few ways to increase sensations in food in a safe manner.

Become friends with the spice rack

Chili is the obvious example here - hot and full of flavour with a whole range of variations. However chili is not the only spice. If you’re a sweet tooth person, the addition of cinnamon and ginger in hot chocolate and lattes give a much more complex flavour. Jerk seasoning and root veg is comfort food to my Neurodivergent family. Buy and try spices, find the ones that work for you. I also recommend exploring cuisine from around the world and across cultures as a crash course in how spices are used to enhance, change and create flavour profiles. 

Texture, texture, texture

Crunchy, soft, chunky, smooth - food comes in a range of textures. For Sensory Seekers this can be as rewarding as a complex flavour sensation. Have you ever eaten a really good brownie, crunchy on the outside, soft on the inside, and just felt better? If you are that way inclined, mixing textures and temperatures can scratch a sensory itch. Hot fudge sauce with ice cream (especially if it is the kind that has bits in it). Even something as simple and cheap as a crisp sandwich. Mix and match textures, give yourself free rein to play with your food a bit. Roast potatoes and Bolognese sauce gives a crunchy texture with the ragu, helpful also if pasta just isn’t your cup of tea.         

 Use All Your Senses 

I don’t just mean in the sense of testing new flavours and textures. Taste is not the only sensation at play with food, and touch can be as important. There are many types and styles of food that are traditionally eaten without cutlery. As an honorary French person I delight in raclette season, melting cheese and cooking steak (or in my less than traditional house anything that will cook on a griddle) right there at the table. Enjoy the touch and sight of food - explore colours, rainbow fruit salad brightens up a dull February afternoon quite nicely.   

The last thing to remember is that profiles can shift and change over the course of the day - sometimes I need to pick the batter of nuggets because there are too many conflicting textures, other times I eat chili paste out of the jar because I’m bored. Where food is concerned there are no hard and fast rules, do what works for you. I cannot remember where or how I came across the statement “Fed is Best” but it is true. So to my fellow Sensory Seekers, happy cooking!