As 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.
- 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
- 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