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My STORY at 52, 2013

creative culinary by PACHI

my story at 52, Dr Clyde 2013

Prologue: Patricia

Here I sit in California, after many weekly flights from Panama to attend Clyde’s Healthy Weight Loss course at Stanford, and with a full conviction of finally finding the person who can explain the real theory behind food. No bad food, no ideal food, just a mix of what the Earth has given us to create amazing tasting dishes that will allow us to look good, feel great, and realize all our dreams in this life now.

I grew up in a bakery home, worked there since I was fourteen in a family that was horrified of fat cooks. Many years before the “freshmen fifteen” term existed I gained twice that much during my first year at college. For the first time I was made to go on a diet. After four years of wearing sweat pants and college t-shirts I finally came back home like I had left. I lost almost all the weight by graduation and have kept it off for most of my life, of course going up and down after three children. Cooking allowed me to go back to what I thought of as a normal weight for me. As a mother, a pastry chef and a baker I needed a lot of energy, and as an individual I also needed to be able go out and dress up when I wanted to.

I have been baking and cooking all my life, and teaching mothers and business women how to cook light and delicious food. My students, most of them between the ages of 30 and 70, all mixed into random groups had the time of their lives cooking and learning about food, and spoke about feeling like they had been to therapy while in class. When I turned 40 I started writing since I was the one who needed therapy then. Now more than a decade later and five published cookbooks I thought I was done with writing and teaching. I would retire. This filled my work “bucket list” until Clyde’s weight loss engineering appeared on my radar. Far from home, at my daughter’s alma matter (Stanford), and probably through being her mother I received this email with Clyde’s class listed. I took the risk of flying from home every week for eight weeks, while planning my daughter’s wedding just a few months away to have the pleasure of being immersed in Clyde’s work; real scientific data to match my cooking.

And here it is, all for you and all the other people in the world who believe there is always a solution

Pachi´s Blog en Creative Culinary


creative culinary by PACHI

why do we need wellness in the 21st Century

As the world evolved from a post world war II´s lack of food, the necessity to feed an expanding number of families, at some places called the baby boomers, and in other poor countries, simply generations of men and women wishing their offspring would survive, the world of food began its primary change.

The industrialization of food, the creation of GMO´s, the expansion of transportation, and more world wide, led to an overproduction of food and eventually an enormous help to many countries dying of starvation. In US, it was the beginning of a wealthier, happier, or at least happiness searching society that in time, eventually included blacks, jews and women into the higher education schools allowing them too a place in the new economic growth of the second half of the 19th Century. Baby steps led to what the world was like pre electronic communications and technology. A new way of preparing foods, refrigeration, freezing of otherwise only canned goods were created. TY dinners, dried and-or precooked products like instant potatoes and minute rice tried to allot extra time for the women to leave the household and engage into the workforce.

A gigantic change, a complete Worldwide cultural revolution, that hit both developed and underdeveloped communities came when communication went satellite and the home computer was created. Thereafter the world had leaps of innovations by the day, like an explosion of creativeness hit the more developed minds, in garages or mega factories, all leading to a global distribution that turned the world flat and fat. From under-provisions of food to over production, over indulgence and over growth of purchase power the US particularly, and some countries have followed, or are following, became the most obese country and also the sickest one in the world.

Government and private spending on health went from xxx to xxxxx in just decades. The average weight of a human being from the 1980´s increased more than 10 pounds per each ten years. The lack of the need for physical mobility (cars, remote controls, video games and 24-7 television) has become a major part in the chain of problems after the new forms of technical and technological advances hit all levels of society. A problem to such an extent that food markets and malls offer electric wheeled chairs to people who need them, mostly obese Americans. The work force has endured two mayor changes, higher medical costs and higher number of unworked days due to health issues.

The human race has advanced in many ways, yet the children of the late baby boomers are expected to live 10 years less than many of their parents. The drug companies keep creating more medication for us than ever before, and still the rate of individual sicknesses, and lately unhappiness, have increased. We have tried everything that the brightest minds of this world (which now interconnect daily, like never before) have developed to try to eradicate these issues, and possibly we are at the first steps of change.

An interdisciplinary movement led by Harvard and the CIA, has brought together scientists, medical and nutrition professionals, industry´s whole sale and retail and even chefs, from all places, for the 3rd time this year, 2014. Their purpose, which is coming along well, is to evaluate the way to walk a path, they have discovered involves all of us, together as a society.

My standing in this whole interdisciplinary and global problem is hat ….PEOPLE MUST TAKE CHARGE of THEIR own FOOD CHOICES.

Humans are educated enough and have free resources now a days, almost everywhere in the globe, to be able to learn and take a stand in each ones own health and lifestyle. This might include taking a longer look at our family structure and community.

Some people need to cook, others need to make better choices, others need to educate, but we all , each one of us need to EXECUTE IN OUT OWN BEHALF.


Teaching or learning how to lead a healthier lifestyle through food, movement, social behavior and mental care is the challenge we all have. Each of us can share our knowledge; that one we master. We must also be open to receive the teaching of that we do not fully comprehend or practice. I personally hope, that through the cooking and science background I have, I can share my grain of salt into this flavorless soup that we are leaving for our children. Our generation has had it amazingly well compared to others behind and I feel I owe it to life to give away my experience as a chef, author, teacher and mother. On the other hand, I am reaching out and receiving much advice into the other aspects of my life that I myself must do: movement, community and mental health.

So to all whom wonder why I came out of a 2 year retirement I was just beginning, at the ocean, the blue skies and nature, I say, this gives me life and feeds my soul. Maybe something I was in need of and didn´t know.

Pachi´s Blog en Creative Culinary

What is WELLNES by Pachi

creative culinary by PACHI

what is wellness

Wellness is beyond fitness. It is a balance of the body and mind that I believe is our goal in life. A walk through each ones path through which we touch and are touched by those close to us and nowadays by almost everyone in this global earth. It is what I feel is needed to obtain that happiness that we all deserve by being children of a greater God or power, whichever each person wants to call IT. It is being able to tend to our personal and social responsibilities as well a troubles and turns along the way. It is being able to catch what it thrown at us and send it somewhere it must go. Fo all of this we need wellness, and in my case I have a part that I fell am an expert at, and that is at Food, cooking, eating and enjoying our sustenance in this life on earth.

The CORE of WELLNESS is the POWER OF HUMBLE ENERGY. Energy to move, create, laugh, live and GO. GO to do what comes into your mind. Go to do and reach your most innermost desires. GO to show others it is possible. GO to do what ever you like to do with the best intention and IMMENSE self esteem. For me it is to GO and COOK, to go and TEACH, to go and SHARE, to go and WRITE the knowledge that has been transmitted to me through out life; making me each day older, one day smarter. Smarter in LIVING i.e. WELLNESS.

Wellness needs some basic nurturing, family and community to belong to, love, to receive and to give and very importantly freedom. Freedom to live a safe life, to have the opportunity to learn, to express yourself and to listen, to be a child, to be a teen, to be an adult and to be elder. To allow each other to be at the place and time they are, without judgement. To accept what comes along, and to cry, feel, mourn, be distressed yet knowing there is a space for all this to happen and to let it go.

So I can help you with one little thing; to cook and learn to enjoy all your food. THERE IS NO BAD AND NO GOOD FOOD. Food has been placed in our surroundings… lets learn how to use it. Whatever it is, for whomever of us it goes to. All Food will take us from creation to the day we leave this world. It will make us grow and allow us to live with energy, strength and movement To realize our full potential.


Tacos en Cono
Una receta que todos conocemos puede ser un pasaboca elegante y delicioso. También lo podemos preparar con variedad de tortillas que hay en el mercado hoy en día. Maíz, harina de trigo integral, harina con tomate seco, entre otros.
Al traer invitados a casa, siempre es rico preparar algo que haga sentir el ambiente cálido de hogar, y que mejor que un plato hecho en casa. NO tiene que ser perfecto, pero siempre será hecho con cariño por aquellos que nos quieren tener cerca.
En este caso hagas lo que hagas se va a ver una sensación. La tortilla cortada en cuartos y enrollada para hacer una forma de cono siempre sale bien. La sostienes con un palillo de madera y la puedes dorar con anterioridad en el horno o en un hornito tostadora y rellenar con cualquiera de tus comidas favoritas, desde carnes como en esta receta, hasta vegetales asados, e inclusive ceviches.
Mucha suerte y espero que nos manden fotos de sus ensayos. 
A cada persona que mande una foto o le enviaremos una nota!
Pachi´s Blog en Creative Culinary

No sabemos que lo sabemos todo…

Cada vez buscamos mas razones para bajar de peso y salimos de nuestro camino para encontrar la panacea. En realidad la forma mas sencilla de mantener el balance entre peso y vida esta en casa. Allí tenemos todo lo que necesitamos para obtener una vida feliz y un cuerpo que nos acompañe. Para las tres partes de nuestro persona, alma, mente y cuerpo la solución física la tenemos cada uno ya.
Pensemos en la forma en que se han alimentado los humanos en los siglos de los siglos….  Sin libros de recetas, ni gimnasios. Utilizaban lo que tenían a la mano, lo que la tierra les daba y copiaban lo que sus padres habían hecho. Hoy en día si hacemos esto, cada vez viviremos menos, ya que los hijos de nuestros hijos están llamados a una variedad de enfermedades basadas en la obesidad, y que están bajando su expectativa de vida en unos 10 años menos que la nuestra. Entonces que sera lo que tenemos en casa que nos pueda salvar de toda la innumerable cantidad de dietas, productos y mercados que nos ofrecen bajar de peso rápidamente y sin cocinar. Que nos podría guiar en un mundo lleno de información?
Lo que todos tenemos en casa es la cocina! En esta podemos preparar lo que nos guste, en poco tiempo, y sin tanto problema, si le quitamos un poco de misterio a la culinaria. Todos los humanos lo han hecho de una forma u otra, ahora nosotros podemos hacerlo también. Lo que todos tenemos en nuestro cuerpo es la mente y el tiempo para usarla. Con un poco de sentido común e ingredientes que se produzcan cerca de nuestra tierra, podremos preparar cantidades de alimentos, sanos, sin preservativos ni aditivos tóxicos y que nos alimenten lo suficiente para vivir, pero no demasiado para enfermar.
En el balance esta el secreto de la vida, esto no significa que tenemos que ser perfectamente balanceados siempre. De vez en cuando hay que salirse de la raya para poder mantener la sanidad mental! Pero todos, absolutamente todos, sabemos cuando estamos comiendo mas de la cuenta, o si comemos productos que nos hacen daño. Nada es perfecto, nada es malo. Mucha agua y te mueres, mucha sal y también te pasara. Miremos lo que hacemos en cuanto a la comida se trata y solos podremos tomar las riendas de nuestros cuerpos.
La cantidad de comida depende de cada uno de nosotros. Que tamaño es nuestro cuerpo, que cantidad de actividad física tenemos, y que clase de comida ponemos en nuestra boca. Somos lo que comemos, es así. Nacemos pequeñitos y la comida hace desarrollar cada célula corporal y esto en vez nos desarrolla todo nuestro cuerpo. Somos un paquete completo de partes que se mueven gracias a nuestra alimentación. Demosle a nuestro cuerpo físico un poco de todo y este funcionara perfecto.
No existen flacos ni gordos. Hay gordos flacos y flacos gordos. Entonces que hay? Existimos personas con mas grasa que otras y esto es lo que tenemos que medir. Si tenemos un cuerpo mas grande, no podremos usar talla cero. Debemos vivir con la realidad de amar nuestro cuerpo ya que al pasar los años nos daremos cuenta que…  “muy bueno que era”! 
Pachi´s Blog en Creative Culinary

Passion for Coffee more than 70,000 copies worldwide

Passion for Coffee…

An amazing book to learn to cook with coffee
Like chocolate, or vanilla, or smoking or salting, coffee can be an amazing way to lighten up this summer.

Check out the salads, vegetables, meats, seafood as well as a wide variety of sweets from bars and cookies, to breads and fancy desserts.

Learn how to prepare your best frapps, infused waters, coffees and much more.
Lick your fingers with the most delicious berry coffee sauces and try exciting new ways to eat away this amazing antioxidant that is our light in the mornings each day.

with all my love….


 buy in ITUNES and AMAZON

Pachi´s Blog en Creative Culinary

The Mediterranean Diet and Obesity Challenge

From Pachi to YOU !!!!  In my humble opinion…….Just arriving from Milan this week, while working on a book with a scientist and writing recipes for his students, I came to a startling conclusion. Studies may show many versions of dietary habits and the various populations of the world, but none has been able to come up with a theory that will reduce obesity in the US.
The one single diet that is being talked about the most in Universities nowadays, the Mediterranean diet, will never be able to get the american population back into track. European way of life, is what is most different in the characterization of these humans. And this, can not be copied in the societal structure of the US.
For one, the fact that Europeans sit and enjoy the food they eat and the wine they drink, is one of the major differences in both societies. The level of hormonal stress in each eating atmosphere is completely different and begins one of the cellular intoxications of one and allows for the emotional detox of the other.
Weekends, especially sundays are days for families to walk around town, sit and watch others, take the train to towns where friends or family will meet them for a glass of wine or a day on the lawn with fresh bread, cheese and sun to release all the emotions held up by the week of work. Sharing with others, talking about politics, religion and even family issues is done in parks, along rivers, and other community oriented places. This too, allows for the human nature of people to connect, release and restart the week with a new charged brain, that is not only less tired but also less stressed; unconsciously. Children too, feel the emotions released in communal exchanges, good and bad, loud and silent, allowing them to learn how to manage their future emotional distresses.
The work load might be just as stressing in both continents, but the way to get to and from work is a bit different, the scenery, the home structure, begging with breakfast at home, the food they take or send to schools and offices, and the even the kitchens are constructed differently. They are made to be used, to be refilled several times a week and to be producing smaller amounts of foods for a family of 3 or 4. It is completely visible and felt if you attend an appliance fair in Europe and one in the US. The european refrigerator, for example, is much smaller, it is designed for a different consumer, much to the joy of those watching them as for those using them. They are sleek, practical, quiet, and take up 20 to 30 percent less space than american appliances do. 
Beyond the food being served, eating is a joyful event. There is no staring at people eating the bread or sipping the wine. If people order dessert, the size of the dish is definitely for one, therefore there is no need to bring six spoons to one order. And no one leaves the table feeling stuffed and saying it. There is no such thing as guilt at the mediterranean table. There is joy, conversation, sometimes heavy conversation, but always communication. No ipads on children, iphones on adults, only people enjoying the moment with all their electronics in their bags where they belong.
And by the way, kitchen design is far ahead in new products that we would tend to believe so. I just found high quality flash freezers, steam ovens, vacuum packers and food defrosters and coolers, all the size of a medium to small sized microwave oven, placed in walls that take almost no space, all available to the european men and women that cook at home. And by the way eat out a lot too!

Patricia McCausland – Gallo, CCP –  Foods and Nutrition – 

Pachi´s Blog en Creative Culinary

DISCOVER wellness in FOOD

creative culinary by PACHI 
Discover Wellness in Food
Food is a diverse as the whole world is. Nowadays we can have a meal from a different country each day of the week for many weeks. We can discover that other people eat other combinations of your foods or totally different kinds of them. As is in the case of artists and painters, we can find a palate of colors in our surroundings and sometimes even in our local markets. More and more we are coming across product in languages we do not understand but ones we can be taught about, and how to use them on the internet from our homes and even from our phones immediately after we run across them. There are even apps to help you decipher what a food labeled in a different language is, tastes like, how to eat it, cook it and more.
DISCOVERY FOOD, is a personal channel we can create. We can indulge in different foods nowadays and explore what people far away eat and feel. Animal foods like Bison, Venison, Duck and event Ants are all there for us to explore. Colorful fruit like passionfruit, Anonía Berry, , Pichuberries, Mulberies, Lúcuma some with protein content and iron. Heirloom and heritage seeds with great digestive properties, fermentative possibilities, Omega-fatty acids and with higher protein content such as the Andean Quinoa and with black red and yellow colors, Chia, Flax and Hemp. Even heirloom wheat, buckwheat, farro and millet, and other grains that are minimally processes and very well tolerated by our bodies. Spices have long traveled from one continent to the other, but now everyone is trying them, discovering the amazing changes they can make in every day foods and in physical health. 
DISCOVER cooking utensils that simplify your life, reduce cooking time and are as beautiful as any decorative piece you might want in your living room. Kitchens are nowadays the place to be, and the most fun to decorate with beautiful artifacts from many cultures that we can discover. Food preparation utensils with cooking methods like TAJINE, from Morocco are now available for people all across the Americas, and this is an old way to cook with out supervision, one dish, amazingly delicious food. There are countless appliances in color, form and matter, to walks us through preparing meals for our bodies´welfare and our families´togetherness. 
DISCOVER this multicultural society that has allowed us to discover many types of food, ways of eating, cooking and sharing at tables high and low and even in simple pillows. Restaurants, food carts, supermarkets, food stands and event street vendors standing at stop signs selling mystery foods for us to discover. They make part of social events, family gatherings and sometimes even to-go foods as we hurry into a overpopulated territory we dive into daily at work. Discover the cultural diversity though food and open up an array of new experiences that will make you laugh, cry, make strange faces and sometimes get hooked on as has been the case with SUSHI.
DISCOVER the EVOLUTION OF DEVOLUTION.  The new consumer is looking for ways of tasting history of its own family, the old world or just mere curiosity about what made things happen when there was no use of mechanical aides. A peak into what their ancestors had to eat and drink in social and family environments. Many of them bringing back some of what made the ´good old days´, good. It is very common to find a person who’s family came from another continent, she or he was born in another country and now lives in the third or fourth city in his life. So they come with a vast array of food flavors in their memory and are ready to explore and discovery beyond his four squares of life. Micro-bakers are appearing all over the country as stand alone bakeries as well as part of restaurants niche menus. They mill their special flours from heritage seeds and non GMO varieties creating hearty breads that digest slower and are shown to help with slowing down of digestion, greatly reduce stomach discomfort and allow a feeling of lightness and comfort after eating them. the reduction of certain centered borne deceases. Micro-brewers again have spread throughout the country allowing young and old the reminiscing of handcrafted beers of different flavors that are fermented into highly digestible drinks filled with enzymes and bold flavors. Older quality millers, bakers, cooks, small in size but amazingly good in quality both product wise as in community life within their business and around their towns are growing in popularity without expanding enough to loose their motto. You have to reach out to see them, travel to taste their products and live a bit of their story. These are amazing trips to take as they are heartwarming an give a sense of a world that it doing the right thing. Some are getting out word by word, not necessarily in the media but we can all get to them and learn or at least absorb some of their generosity towards life and the earth. Chefs that keep their own small places, no matter how popular they become, the exact same way they always have are a delight to go to. 
Last but not least DISCOVER the mixture of sweet and savory foods that are being served at parties and social gatherings to elevate the tone of culture of the event. One example of these are the savory yogurt sauces filled with turmeric, curries, Moroccan spices and greek olives. Be a part of this fearless trial of the unknown. Worst case scenario, have a laugh and try something else another day. Remember we all have our own particular tastes and somethings will taste different, just enjoy the journey to all the variety of experiences this world has. Many of them are just a block away, just go!

Pachi´s Blog en Creative Culinary




Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.