Intuitive Eating and the French Paradox
"yes" energy • the French Paradox • garden ranch dressing with chive blossoms
Intuitive Eating and the French Paradox
Whenever I've followed food regimes, be it “sensible” Weight Watchers, the Zone, Montignac, the Fat Flush Plan, no sugar, no carbs, scheduled “cheat days,” it’s the "no"-ness that eventually drives me crazy—no bread, no wine, no cream, no sugar. Inevitably I would end up blaming my lack of self discipline and from a low point would overeat, chew/spit, and/or have one last hurrah until the next crack down. It’s unhealthy.
And it’s no wonder that food rules made me cranky; my great big “yes” in life is a love of food and how it connects us to our body, nature and its seasons, one another, really all of creation if we're getting real about things. As a cook, baker, food and wine lover, living in a “yes” landscape with intention and mindfulness is right. This is what Intuitive Eating is all about—the how of eating over the what of eating. IE is not the “eat when you’re hungry diet” nor is it “eat whatever you want” and be reckless with your body.
The French Paradox
My first glimmer of what I really wanted my food relationship to be like was at Kathie Alex’s cooking retreat in Provence, a trip my husband and I made before having children. Kathie told us that croissants and coffee would be available before we convened in the kitchen for the morning’s cooking. Somehow she knew some of us might be suspicious of the caloric content and such, so she asked us to pause all that and enjoy the food and being in France. What a gift, even if it did take twenty years to become my way. What if the French Paradox isn’t so much about the the cheese and cream and red wine but the how, the French way with food and eating?
After cooking all morning the six of us enjoyed kir royales on the terrace while Kathie and her helper plated our creations and placed them on a table in the courtyard, set with Provençal linens and Biot pottery like Julia Child had collected (which set me out on a field trip to buy a few dishes for back home). I remember melon and prosciutto, grilled chicken legs stuffed with goat cheese, lemon, and herbs, asparagus terrine with tarragon, and a very dark chocolate torte.
I’m still reading Richard Rohr’s little book, Just This, so I’ll add this:
…if you start with negative energy, a “don’t,” you will not get very far. There is always inner pushback. p. 43
Your first energy has to be “yes” energy, and from there you can move, build, and proceed. p. 44
Garden Ranch Dressing with Chive Blossoms
To make your own ranch you need fresh herbs and equal proportions of buttermilk, sour cream, and mayonnaise (Best Foods or Just Mayo). A spritz of lemon or some Champagne vinegar, salt and freshly ground black pepper, and you’re all set! Chive blossoms are nice but not necessary. Enjoy!
Smooth Sailing, Fix Your Food Relationship in 2025!
So this is week 22 of Smooth Sailing. We’ve covered the 10 Principles of Intuitive Eating, and I post every Monday to share my perspective on how to set yourself free from diet-thinking and live a more connected life. Please subscribe and share. Thank you so much for being here.
Please see my About Love & Cookies site on Substack for access to my writing.
Have a great week!
