Pauli Halstead - Primal Cuisine: Cooking for the Paleo Diet

In gratitude for my family

Janette and Ray Halstead;

Brothers Bob, Glenn, and Chuck;

Children John, Shannon, and Devon;

Grandson Michael

PRIMAL CUISINE

Mouthwatering recipes gorgeously photographed, Primal Cuisine is an invaluable nutritional health resource you wont want to live without!

JIMMY MOORE, AUTHOR OF 21 LIFE LESSONS FROM LIVIN LA VIDA LOW-CARB

Primal Cuisine provides a clear and straightforward guide to any beginner of the primal lifestyle and a fabulous tool for any well-seasoned primal aficionado. Pauli has written a heart-felt yet informative book that I highly recommend.

LAUREN A. NOEL, ND, HOST OF DR. LO RADIO

As a passionate advocate for removing gluten from the American diet, Chef Pauli has hit a home run with Primal Cuisine.

FRANKIE BOYER, HOST OF THE FRANKIE BOYER SHOW

ACKNOWLEDGMENTS

I would like to thank Nora Gedgaudas, author of Primal Body, Primal Mind: Beyond the Paleo Diet for Total Health and a Longer Life, who has been extremely generous in allowing me to quote her extensively for this book. With her vast knowledge of how the body functions and the nutritional support it needs, Nora has been able to help me let go of a lifetime of sugar addiction and bad eating habits, which had resulted in hypoglycemia and depression. More important, her kindness and compassion have helped me to achieve optimal health. She is truly a cheerleader and buddy.

Thanks to Dr. Diana Schwarzbein, author of The Schwarzbein Principle, and Dr. Mark Hyman, author of The UltraMind Solution, and many other authors listed in the recommended reading section at the end of this book, who are helping to bring in to public awareness the importance of diet and its relation to our physical and mental health.

My friend and partner, Curt, was my taste tester and was happy to do it. I asked him to discern the nuances in each of the recipes, and he became quite good at critiquing. Curt was a good subject, as he was used to the normal way some dishes were supposed to taste. I wanted him to see whether the new versions, without the typical sugars or gluten-containing ingredients, tasted as good as the originals. He was amazed at how much better the new versions were and began to prefer desserts that were not overly sweetened.

I would never have written this book if it had not been for my spiritual mentor and friend, Elle Collier Re (Annam), who has been an inspiration and a guiding support since our meeting in Santa Fe in the spring of 2006. I lived with Elle and her significant other, Michael Friend, at HeartGate Sanctuary in Hood River, Oregon, for more than two years, from 2007 to 2009. At HeartGate I began learning the art of forgiveness and unconditional love. This remarkable teacher has helped me let go of the past and learn to live in the eternal now presence of love. Elles teaching is simple: every day is a blessing and an opportunity to love everyone we meet with no exceptions. As far as taking care of the body itself, Elle says we are to help the body and all of its energies to be used for Goodness (good works on Earth). We are to educate ourselves about what our body really needs in the moment. We are to respect our body by taking care of it. And, most important, we are to be grateful.

I would like to acknowledge my family, which includes my three brothers, Bob, Glenn, and Chuck; my three children, John, Shannon, and Devon; and one grandchild, Michael. We have all had our health issues in recent years, and all of the research for this book has been for a purpose: to enable us to understand the past so we can make our present as healthy and positive as possible. My goal in writing this book is to create enthusiasm and interest with the recipes so that achieving greater health for ourselves and our families is something that brings joy into daily life.

All things are connected.

Whatever befalls the earth

Befalls the sons of the earth.

Man did not weave the web of life,

He is merely a strand in it.

Whatever he does to the web,

He does to himself.

CHIEF SEATTLE

We actually have the capacity and key information that can allow us to live longer and healthier than we ever have before in our long evolutionary history... but only if we have the wisdom to use it.

NORA GEDGAUDAS

METRIC CONVERSION CHART

For those of you who might use the metric system, Ive included a conversion chart below for your convenience.

Cooking times used are based on a conventionaloven. If you are using a convectionoven, set the temperature to 10 to15C lower than called for in the recipe.

FOREWORD

FROM CAVEMAN COOKING TO AN EVERYDAY CULINARY ENCHANTED GROTTO

By Nora Gedgaudas

At long last, someone wonderful has come along and written the closest thing to a culinary cuisine recipe-guide companion to my own book, Primal Body, Primal Mind. With Primal Cuisine, chef Pauli Halstead has created a compendium of culinary masterpieces that are sure to please even the most discriminating of primal palates. Having sampled some of Paulis creations, I have been struck by how memorable they are, even in their relative simplicity. I will never forget her Thai Salad with Spicy Dressing made with tender chicken, or Salmon with Haricots Verts, Eggs, and Nicoise Olives... The stuff that dreams are made of. Mmmmmmm... She has turned the principles presented in Primal Body, Primal Mind into jaw-dropping, world-class cuisine.

This book itself is a feast for the eyesgorgeously illustratedas well as a feast for your palate; it is well designed with practical usage in mind. It can even be used as a daily and weekly meal plan guide. Recipe for recipe, this cookbook is the best Ive found so far for promoting both health and sustain-ability, including sustainability of budget. There is something for everyone in the pages of