Cuisine-for-Whole-HealthAs a Bay Area and Wine Country chef and caterer for more than thirty years, Pauli Halstead served up stellar cuisine at many of California’s world-class wineries, at elegant country weddings, and for private clients. Now, inCuisine for Whole Health, Halstead shares what she learned about nourishment along the way: that the foods our ancestors ate – wild-caught fish, grass-fed meats, pastured poultry and dairy products, and organic vegetables, nuts, seeds and berries – are still the best choices for optimizing physical and mental health.

Cuisine for Whole Health presents a straightforward argument for a diet that is gluten-free, refined-free, chemical, antibiotic and hormone-free, and Halstead includes many simple and delicious recipes honed from her years as a world-class chef.

Topics include:

  • How to successfully minimize carbohydrates
  • Optimum daily protein requirements
  • Oils and fats that improve nutrition
  • Key ingredients and where to purchase them
  • Foods to avoid
  • How to save money by eating sustainably
  • Why eating sustainably is kinder to the planet

Recipes include:

  • Poached Duck Eggs with Spinach and Parmesan Zabaglione
  • Wild Rice and Turkey Salad with Cranberries and Mint
  • Curried Onion and Ginger Soup
  • Wild-Caught Hickory Grilled Salmon with Pistachio Sauce and Grilled Vegetables
  • Baked Cilantro Chicken with Tomato-Avocado Salsa
  • Macadamia Chicken with Tangerine-Ginger Sauce
  • Hawaiian Red Snapper with Sweet and Sour Marinade