As a Bay Area and Wine Country chef and caterer for more than thirty years, Pauli Halstead served up stellar cuisine at many of Californiaas world-class wineries, at elegant country weddings, and for private clients. Now, in "Cuisine for Whole Health," Halstead shares what she learned about nourishment along the way: that the foods our ancestors ate a wild-caught fish, grass-fed meats, pastured poultry and dairy products, and organic vegetables, nuts, seeds and berries a 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 carbohydratesOptimum daily protein requirementsOils and fats that improve nutritionKey ingredients and where to purchase themFoods to avoid, /liHow to save money by eating sustainablyWhy eating sustainably is kinder to the planetRecipes include: Poached Duck Eggs with Spinach and Parmesan ZabaglioneWild Rice and Turkey Salad with Cranberries and MintCurried Onion and Ginger SoupWild-Caught Hickory Grilled Salmon with Pistachio Sauce and Grilled VegetablesBaked Cilantro Chicken with Tomato-Avocado SalsaMacadamia Chicken with Tangerine-Ginger Sauce, Hawaiian Red Snapper with Sweet and Sour Marinade
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