Evolution is dominating interest in food culture these days with Paleo incarnations at the fore.
For those unfamiliar with ‘Paleo’ it is in essence the advocation of unprocessed, whole foods devoid of inflammatory culprits such as sugar, soy and grains. The science behind the movement has gained notable attention in medicine, performance and ageing forums as ancestral studies continue to deepen our intuitive knowledge of health and fitness. Through a process of elimination the simple laws of Paleo have helped identify the role of insulin, fats, and other nutrients in autoimmune and metabolic diseases.
How a botched batch of biscuits became a bespoke breakfast based on Paleo…
When Emma Risvanis was diagnosed with Hashimoto’s, an autoimmune disease affecting thyroid function, she decided to eliminate gluten, sugar and processed foods from her diet, taking it right back to basics. Emma eventually realised the paleo (caveman) lifestyle. Over the years, she was able to manage her disease without medication and drastically improve the health of her whole family, who also follow the same clean eating principles.
It was a failed attempt at making paleo biscuits that inspired the creation of a bespoke breakfast muesli ‘Pure Paleo’. “The biscuits kept crumbling when I popped them out of the tray,” explains Emma. “I detest wastage so ate it anyway. It tasted great and looked like toasted muesli.” Muesli was one of the foods Emma missed since starting her paleo journey. She made another batch of muesli, this time intentionally, and refined the recipe. The biggest test was the family—they loved it. Soon friends were asking for it too. And so Paleo Pure was born.
Now, Emma and childhood friend Nicole DiPietro-Case bake batches of their base recipe in a variety of combinations (including fructose/fruit free). The range is the only oven baked grain free muesli on the market. True to paleo values it is gluten free, refined sugar free, organic and is loaded with healthy fats from the coconut oil and quality nuts and seeds—perfect for those avoiding processed, refined, sugar laden foods.
Our Verdict: Pure Paleo has all the crumble and crunch of homemade cookies—satisfying cereal lovers, cave-man style!
Embracing Paleo, Emma’s Insights…
I have adapted a paleo lifestyle now, but we did start out slowly and for a couple of years it was probably more primal. We were still eating bio dynamic cheese and cream mainly because of the high fat content. It started with me really, and what I buy and cook flows down to the rest of the family. I started by quitting sugar, for health reasons – mainly well being and weight loss after learning what it does to your body. I had also been diagnosed with postpartum Hashimotos and had started to learn about how eating gluten can cause more stress on an already over loaded thyroid, so at the same time I eliminated gluten and refined sugar. After six weeks, I had lost about five kilos and five centimetres from around my waist, the hips and my back. I basically got my shape back. I started to sleep well, my skin looked better and I generally just felt like a better version of myself. Being a mum and a wife, I cook most days. I started to research “gluten free” recipes and kept coming across the work “paleo”. I really started to delve into this world and it really struck a chord with me. I started to look at food as fuel more than anything else and tried to find gluten free alternatives for the things we liked to eat as a family. Following that mantra of “just eat real food” I find myself leading a paleo lifestyle, cooking simple meals that are packed with nutrients and good fats and that are easy to prepare. About 6 months ago, we also quit dairy.
Shifting to a paleo diet means changing the way you think about food. How did that shift in mindfulness come about for you?
I think for me when you start learning about how your body processes food and what it needs to function you very quickly realise what it does NOT need. I have learned which foods are hard to digest and which can cause inflammation. It was a personal experiment in the start. I eliminated all processed and refined foods and ate only real food. It’s only then can you see your body have a reaction to something it doesn’t like, like wind, bloating, diarrhoea etc. When I think about a meal now and what to cook my hunger or craving for something does not drive me. It is the fuel aspect that drives me. I think about getting maximum nourishment with minimum effort. It is just fuel to function this body that carries me around.
What things do you now consider when you think about food?
I now consider food as fuel so think mainly about having a balanced plate and keeping it simple. I have a good-better-best approach to the foods I buy. Where I can, I source organic or free range, pasture raised meat and eggs. Failing that, I go for free range and then fill in the gaps where I can. Before I started working Sundays, I’d shop at the local farmers market, which was great. When I am preparing a meal I make sure I have a good source of protein, plenty of good fats and veggies. I have a fully stocked spice and dried herb drawer now, which gets a great workout. I keep my meals simple. Being a mum and working full time, I don’t have a lot of time to prepare. I grow my own herbs and did have a go at growing vegetables last summer but the area I live in is on clay and rock surrounded by large gum trees, and what nature didn’t take away, the possums did. I lost 12 broccoli plants in the space of a month. It was horrible.
Why do you think Paleo works so well at combating modern disease?
Because of the exclusion of processed foods, sugars, grains, dairy and legumes means the impact on the digestive system is low. Paleo works well as a preventative measure in developing the modern diseases—when we consider we are a product of our environment and what we eat. Before supermarkets and preservatives for shelf life sake we ate fresh food daily and ate when we were hungry. Two very important aspects of health and longevity.
What do you think is the biggest food myth most western societies still hold as true?
It still blows my mind that people think that fat makes you fat and that we need sugar to give us energy. It is maddening that the food triangle is still pushed down our throats by doctors and dieticians.
How has your family adapted to the change?
It was a slow approach to start with. Having two small kids was challenging, but each week I swapped one more thing from the “standard Australian diet” to the paleo way. Now my kids drink kombucha daily, they love their home made coconut yoghurt and their palettes have adjusted in the same way mine has. I get them involved when I am cooking so they can see where the food starts and then where it finishes. I have friends who tell me their kids wouldn’t cope, but my answer to that is, just don’t buy it. They can’t eat the wrong things if they are not in the pantry.
What is the hardest part about sticking to a paleo eating plan?
I don’t find it hard at all. Once you find new ways of making delicious food it just becomes the new normal. I bake in larger batches and always pre-plan food. Making sure I have meat defrosting in the fridge for the next day or two. I guess going to a friend’s house for dinner can get tricky sometimes, but most friends know how we eat now and accommodate accordingly. The kids still eat things like pure grass fed beef sausages & only minimal rice. I focus on what I can control and try not to worry too much about what I can’t. When we go out during the day I always have a bag of prepared food for the kids, just in case.
Why did you decide to launch Pure Paleo the brand?
When I started my paleo journey I wanted to make little treats that the kids would enjoy and met my criteria. I had started making some “seedy biscuits” and the blasted things kept crumbling when I popped them out of the mould’s. Detesting food waste I started to munch on the crumbled bits. They tasted amazing. They tasted like the old style of toasted muesli I used to enjoy, pre-paleo. I got excited and started to develop this further, evolving it into the muesli it is today.
What has the public reaction been to the product?
It has been absolutely phenomenal. In fact each week gains more and more momentum. I am still working full time in my fashion sales role and it has got to the point where my husband has come on board as part of the team to manage production and re-orders. I had been selling it to friends and family for many months prior to the launch, with rave reviews and multiple re-orders so I knew it was amazing, but opening it out to the general public has been something else. To attend a tasting and have people buy multiple bags after tasting it is so satisfying, I can’t tell you.
What’s next for the Paleo Pure?
My business partner, Nicole, and I have been working on quite a few things. She has such a great influence on the products from a naturopathic perspective. We want to make sure products tick all the boxes and are 100% perfect before we launch. We are own best critics and are constantly experimenting and giving each other things to try, so it’s lots of fun too. Right now, we are releasing a range of premium trail mixes with a Paleo Pure twist and some other snack packs. Also, some fab muesli clusters – OMG – they are divine. We are also talking with some external people about some other ideas we have but can’t say too much just yet. You’ll have to wait and see. But it is all very exciting for the Paleo Pure brand.
Readers Reward: Subscribe to Bare Essentials for a chance to win one of two 500g Pure Paleo ‘fructose-free’ muesli’s.
For more details visit: www.purepaleo.com.au
