I shared a lovely recipe from the cookbook, Cuisine for Whole Health 
Pauli’s book has gourmet, restaurant quality recipes that follow what I used to think of as “strict” guidelines of Primal Body-Primal Mind
I thought it would be fun to learn a little more about Pauli and her cooking so I conducted a interview with her. We discussed her cooking experience, her book, why she changed her eating habits, the benefits she’s reaped from that change and money and time saving tips. Enjoy!
(And please excuse the delay in getting the winners up for the six giveaways! They will be announced soon!)
KH: Pauli, the first thing I noticed about your cookbook was how gourmet the recipes were. Tell us a little about your cooking background.
Pauli: I opened my first restaurant, Pauli’s Cafe on the corner of Fillmore and Washington Streets in San Francisco in 1975. It was one of those small neighborhood restaurants that San Francisco is famous for. We served lunch and dinner during the week and on weekends we served the best brunch in town. Sometimes we served 150 people each day. I used to go to the Napa Valley on the weekends to stay with friends, most of whom love to cook so there was always great food and wine. I loved the Napa Valley so much that I moved there in 1980 and started my catering business, The Best of Everything. It was a great career cooking at all the wineries, producing weddings and cooking for many local residents. I always shopped at the local farmers markets and we had great fish purveyors and cheese mongers. All the ingredients that went into our menus were the best that could be obtained.
KH: The second thing I noticed about your cookbook is how healthy it is. As I flip through the recipes I notice a lot of healthy vegetables, meats, and fats, but few starches. Tell us a little about why you cook the way you do.
Pauli: Everyone these days has a different idea of what healthy is. My philosophy is that healthy also has to be good for the environment. I choose organic fruits and vegetables, grass-fed (not commercially grain-fed) meats, wild caught fish, and pastured dairy and poultry products. Pastured chickens are allowed to run around outside in the sun and eat their natural diet of bugs, seeds, grass and other foods. Everything we eat has to be pure, and unadulterated with chemicals, antibiotics and hormones. The best thing we can do for our bodies is eat simple, whole foods. Also, the over consumption of sugar, (including fructose, honey and agave as well as starchy carbohydrates) is what is contributing to our massive epidemic of obesity, heart problems, diabetes and brain problems. Bad oils are another problem. In my book I list all the good fats and oils that are healthy for the body because we need some good fats which will help us utilize protein, vitamins and minerals.
KH:At this point, what characterizes your cooking style?
Pauli:I would call my style fun. I love lots of flavors, Asian, Mexican, Italian, French and quite a lot of regional American Cuisine. Everything has to be impeccably fresh and have lots of color. I am an artist and food is my medium. Even making a simple meal I always arrange it very prettily on the plate. When you take loving care with everything you eat, your body assimilates the nutrients more effectively. So we must slow down when we eat and appreciate our food.
KH:How hard was it for you to change the way you cooked and ate when you started following Nora’s guidelines?
Pauli: I didn’t change my cooking style so much as I changed the ingredients. I got rid of the sugar and the starchy carbs (rather difficult but there is a way, which I explain in my book). It took me three months to get off sugar. The best thing is to go cold turkey. This means cutting out all bread, potatoes, rice, pizza, pasta, you know, all the white stuff. I reduced my protein consumption to around 35-45 grams per day. I have a chart in the book that lists all the grams of protein in most foods so it is easy to figure out. I added lots of salads and non-starchy vegetables and cook with ghee, (clarified butter) coconut oil, cold pressed sesame oil and extra virgin olive oil. To help me with my carb cravings I make a recipe in my book called Nora’s Coconut Bliss Truffles which are made from toasted nuts and coconut, raw almond butter, and coconut butter. They are very rich, but contain no sugar. They satisfy my craving for something sweet. I still eat about 3 of these a day and love them.
I’ve been eating this way for a year now and my hypoglycemia is under control. Also, I lost about 15 pounds right away. There was no calorie restriction. Its just when you stop eating sugar and carbs the pounds just melt off. So that’s been great. The really big news is that my nervous system began to heal and I am much calmer now than at any time in my life.
KH:What was the easiest change to make and what was the hardest?
Pauli:The hardest was making the decision to quit sugar, something I have managed to avoid my entire life. I’ll be 64 this year. Is there life after sugar? You bet. The easy part has been making everything I eat really delicious. I take extra care to please myself with what I do eat and that is very important for anyone wanting to make a change in their dietary lifestyle.
KH: What have been the benefits of eating this way for you personally?
Pauli:I feel the best I have ever felt in my life both mentally, emotionally and physically. I have lots of energy and can go all day. I now have a positive attitude most of the time and don’t get into mental slumpy moods. With hypoglycemia mood swings are normal when your blood sugar drops. So I have benefited enormously from changing my diet.
KH: What do you hope your cookbook will accomplish for those who use it?
Pauli:I want people to know they can heal. You are never too old or too sick. Once you start you are sending your body a message that you are now paying attention and giving it the loving care it needs. The body responds rapidly to positive changes. Every cell in our body/brain is connected chemically so our body is constantly at work to correct imbalances whether we are awake or asleep. Sleep, by the way,is very important when you are healing. Get plenty of rest and relaxation. Stress contributes to patterns of overeating. Stress also contributes to insulin resistance.
KH: Many of my readers are on a budget, do you have any tips for them on how to eat well on a budget?
Pauli: Yes. We tend to over consume protein in America. This is not good for the body or the budget. There is no need to eat more protein. Your body cannot handle too much and will convert it to glucose, which will become fat. You will probably be cutting your protein intake at least in half. The other expensive items that people purchase too much of, because they are so much in the habit, are snack foods, pre-packaged meals, trips to Starbucks and sodas. If we just don’t buy these things at all we will be saving a bundle. All those coffee beverages add a lot of calories every day and they are expensive. Drink more pure water. If you are a parent, please don’t “think” about bringing these unhealthy foods home. Parents are the biggest contributors to childhood obesity and diabetes because they think that letting their children eat anything they want is showing them love. Nothing could be further from the truth. Once kids are used to junk foods they will still want them. Everyone is going to have to tough it out and make the change if they want to be healthy.
KH:The other thing that many people have a hard time managing is time in the kitchen. Do you have any tips for the busy person who wants to eat well at home but doesn’t have a lot of time?
Well I can write a book on that one. We spend so much time on our computers, or watching t.v. or other things. Its going to be so beneficial for the entire family to be involved in meal preparation. Children today think food comes out of a box. Cooking meals together is a way for the family to interact, share their day and have loving connection. There will be a lot less problems in our society if people got back to cooking their meals. And that means everyone in the kitchen, not just mom. When everyone helps it all goes faster. And its fun. Kids need to know they can prepare their own healthy food, so they are connected to it. I think it will promote self esteem.
Thanks Pauli for a great interview!
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i have been considering purchasing this cookbook and this interview has definitly made me sure of it! thanks so much, its great to hear from people who eat beautiful, real food and no sugar. i too, used to think it was a little “overboard” to cut out sugar and grains, but for me, this works well for my body and my mind.
What a great interview – thank you! I have a question for either you or Pauli – what would you recommend for lowering cholesterol levels for someone who has prostate or bladder issues? (The doctors can’t seem to determine which just yet). We are steering clear of acidic foods which seem to trigger irritations with the latter problem. Exercise and oatmeal are regular staples, but I feel like we are clearly missing something as the numbers aren’t budging.
Thank you!
Are you sure you want to lower cholesterol levels? I’m actually trying to raise my cholesterol. Read “Good Calorie, Bad Calorie” for a very thorough discussion of the negative impact high carb/low-fat diets have had on our health. Just about every Western disease (heart disease, cancer, diabetes, obesity, etc.) and disorder is caused or made much, much worse by over consumption of carbs. And there is no evidence that lowering your cholesterol will fend off any of these diseases, but low cholesterol is associated with higher rates of cancer. Worth looking into.
My family has only been sugar-, starch-, grain-free for a few months and it is remarkable how many of our “issues” have already resolved: dyslexia, hypo-/hyperglycemia, fatigue, foggy thinking, non-stop hunger, anxious feelings/nervousness, seasonal allergies, etc. If you go cold turkey off the carbs/sugars then you need to supplement with potassium and magnesium (see the Drs. Eades web site) to support your body during the transition. There are also amino acids you can take to help curb the carb cravings (see Nora’s book).
And I’ve really enjoyed Pauli’s cookbook. Lot’s of simple but very tastey recipes.
Thanks Angie – I keep trying to tell myself that I need to rethink everything. It’s just hard when you feel like you might be steering in the direction of a heart attack! His overall number is 214 and LDL is 147. What are you shooting for regarding raising your numbers?
We have a GREAT library system. They have the book you recommended and I have just place it on hold online. I will do some more studying. It would be such a relief to hear that he’s in an ok area. I have been really impressed by his progress in health, and am grateful for any cheerleading I can do.
Thanks again.
Hi, Shyla,
My sister has a hard time keeping her cholesterol below 200, even though she exercises regularly and has no problems with obesity. She has found that taking fish oil has really helped to lower her cholesterol levels. You might look into it. Her doctor recommended it, and it seems to be helping.
Jennifer
Overall cholesterol numbers are meaningless. If LDL is high, then you’d need to see if the LDL particles are the light fluffy ones or the hard dense ones. There is a test for this though I don’t know what it is called. The light, fluffy ones are good and saturated fat gives you those (that’s how saturated fat raises LDL, but it increases the healthy cholesterol). Small, dense LDL particles are the dangerous kind and are attributed to high levels of insulin (caused by high carbohydrate consumption, though “high” can mean different things for different people). I don’t think I can do justice to the topic. Taubes (Good Calorie, Bad Calorie) does a much more thorough job of explaining this. I’m not shooting for any number for myself and won’t retest my cholesterol — just eating more nourishing fats and low carb.
Good luck, Shyla!
thanks – off to check if the library has a copy!
This sounds like a wonderful cookbook! Great interview!
Fantastic! I can’t wait to get her cookbook. I absolutely love Primal Body-Primal Mind and am in school to become a nutritional therapist (I am so thankful my training is based on WAPF/nutrient dense foods!!) Thanks for doing this interview 🙂 Blessings to all!
Kim, I really appreciated this interview. It’s just so inspiring to know there are others out there cooking beautiful, gourmet, healthy meals.
I wonder if you know any resources, books, or individuals that would have more information for people with hypoglyscemia, and Gestational Diabites. I feel I am eating as well as a person can – pastured meats, raw milk, soaked grains, homemade salad dressings, and I endeavor to eat 6-8 small meals a day, yet I still struggle with low blood sugar when I am pregnant. It can be frustrating to spend so many hours in the kitchen and still feel terrible. Any info or tips would be greatly appreciated!
excellent advice. off to go look for this book now.
Great interview, just bought the book on amazon.
I enjoyed the interview, but I was a bit upset by her answer to the last question. It was insulting to me that she seemed to think that people have a hard time spending time in their kitchens because they are too busy watching tv or wasting time on the computer. No doubt that is true for some, but for others, like myself, it is because of work. My husband and I both work and we have long commutes. We are literally out of our house 10-11 hours a day. We still cook our own dinners, but I would appreciate tips to help make that easier, not the implication that I am wasting my time.
I, too, enjoyed this interview, and agree with many of her points. And I’m very glad to hear there’s life after sugar! I’ve been contemplating going off sugar, and know for sure that in order to be successful, you have to really WANT to go off sugar. More than “wanting to want to go off sugar”, ya know!
However, like Rosita above, I found the answer to the last question a little “soapbox-y.” I actually spend SO much time in my kitchen that I feel like I’m sacrificing quality time with my husband…and that makes me very sad.
Rosita and Lindsey,
Thanks for pointing out your concerns. It’s given me an idea for a post or series on time saving tips in the kitchen. I am sometimes surprised by how much time some of my readers spend in the kitchen. It would be fun to share some of the ways I’ve found to save time.
Anyways, I wouldn’t take Pauli’s comments personally. I think she was trying to address a wider audience than most of my readers. According to one statistic Americans spend an average of watching between 4-5 hours of TV everyday and 30 minutes in the kitchen (pretty shocking, huh?). I think that’s why Pauli was trying to bring up what she did. However, I know that many of us have our time frames reversed with spending 4-5 hours in the kitchen and 30 minutes watching TV. 🙂
It would be fun to address time management on my blog though and get other people’s tips too!