The Christian Nutritionist

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142: Eat Like the French with Tania Teschke

Chelsea Blackbird

Ever notice how The French have traditionally eaten lots of butter, cheese, cream, meat and wine and, yet, stay slim and healthy? In this week’s podcast I’m talking with Tania Teschke, chef and author of the award winning book The Bordeaux Kitchen, about the “French Paradox” and embracing this healthy approach to food and lifestyle. Enjoying lots of farm fats, seasonal produce, fresh herbs, pastured meats, offal, cheese and local wine is key to the traditional ways of the French that boost health and longevity. Come listen, learn and be inspired to eat like the French!

EPISODE 142: Eat Like the French with Tania Teschke

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Show Notes

(0:00) Intro

  • Hello my friends welcome back to the Club how are you today?

  • I’m thrilled to have the author of The Bordeaux Kitchen, Tania Teschke with us today we are going to have great discussion about eating like the French. 

  • Welcome Tania to the Christian Health Club podcast!

(4:30) Let’s start by having you introduce yourself - give us your backstory and what led you to write The Bordeaux Kitchen.

  • Grew up in the US with strong ties to Europe.

  • Lost her way in college and became malnourished.

    • Appendix ruptured

    • Realized that she need to eat properly again

  • In 2013 when she got to Bordeaux, she became curious and desired to up her culinary game.

    • Took cooking classes in France

    • Took 5 years to put the book together

(12:00) What was it like for your family to move to France in 2013?

  • Moved many times due to husband’s career.

  • Moving to Bordeaux was special

  • The children starting adapting to what she was preparing

(17:00) Can you break down the 4 Fats of France?

  • The four fat regions of France: Northwest uses butter, Northeast uses lard, Southeast uses olive oil, Southwest uses them all in addition to duck  and goose fat - and you also include tallow as the fifth overall fat 

  • French concept of terroir

  • Food and wine pairings per region

    • The simplest rule of thumb for matching a wine with a recipe in France is to choose a regional wine variety matching the regional origin of the dish.

  • Farm fats

(24:43) Eating locally and seasonally

  • Seasons of cheese

    • Cheese have seasons too - because they come  from circadian rhythmic organisms (cow, sheep, goat) who follow seasonal  mating, birthing and lactating cycles,  cheeses have seasons too  when they are at their best flavor or not produced at all. The seasons have an effect on the forage.

  • Going back to natural rhythms and seasons

  • God made our bodies in relation to creation

(31:45) Microbiome

  • Microbiome in the soil needs to be nurtured just like the microbiomes in our bodies

(34:00) Processed foods vs. Nutrient dense foods

  • PUFAs vs. Healthy Fats

  • Nutrient density and satiating qualities

  • Moving away from processed food with children:

    • Gradual process of transitioning

    • Baby steps over time

    • Improvement in behavior and mood

      • Connecting what you are eating with your health

(49:30) Phases of nutrition rebellion in children

  • As they grow, they will come back around to what makes them feel good.

  • Sticking to laying the foundations & letting go of control.

  • Focus around the food and being together at mealtimes.

(56:30) Anchor Questions!

  • Anchor meal:

    • Chipped beef (ground beed with tortilla chips)

    • Pork roast

    • Chicken or beef liver sautéed with duck fat

      • Eating with a sweet potato makes it go down easier

      • You can also by liver powder

  • Anchor verse:

    • Psalm 23

      • The Lord is my shepard; I shall not want

  • How can people follow/connect with you / find the book?

    • bordeauxkitchen.com

    • taniateschke.com

(107:55) Outro & Disclaimer

Thanks for listening! Have a healthy and blessed week!




XOXO,

Chelsea