Celebrity chef Pete Evans is heading for Wollongong next month as he spreads the word on the under-fire Paleo diet.
Celebrity chef Pete Evans has copped a fair bit of flak for his passionate advocacy of the Paleo diet.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The diet itself is nothing new - in fact it goes back to caveman times; the paleolithic era, to be exact, which was between 10,000 and 50,000 years ago.
Basically it means returning to the hunter-gatherer lifestyle and eating plenty of meat and vegetables, nuts and seeds, but rejecting all the foods not available to the humble caveman such as dairy, grains, processed oils and refined sugars.
The modern-day interpretation of the Paleo diet has been dismissed by some nutrition experts as nothing more than a "fad". However, Evans - well known for his role as a judge on My Kitchen Rules - said a return to a simpler way of eating just made sense.
"There's no denying that in today's Western world we are getting fatter and far sicker," he said.
"Obesity rates are climbing and globally we suffer from more chronic illnesses than we ever have before with incidences of type 2 diabetes and cardiovascular disease sky-rocketing.
"It's important for me to eat this way because Paleo is a permanent solution that lets me effectively take control of my own health to give me the best possible shot of living a long, disease-free life."
The renowned chef has always been interested in sourcing top-quality ingredients to make healthy, tasty meals. But he only discovered the Paleo diet a few years ago after fiancee Nicola Robinson encouraged him to read Primal Body, Primal Mind by US-based nutritional therapist Nora Gedgaudas. After going sugar, wheat and dairy free for three months he immediately noticed a huge increase in his energy levels and stamina.
"I was able to focus better for longer and, over time, I became more confident. I was once pretty shy and didn't always have a clear idea of my life's direction," he said.
"But by eating for health and wellness, I developed a laser-sharp focus for what I wanted to achieve.
"Physically, I'm 41 years old and in the best shape of my life. I get outside in the sunshine and surf almost every day and I approach challenges with a far more healthy, positive attitude. In short, I'm able to be smarter, faster, fitter and stronger and I put that all down to the benefit of living the Paleo way."
Evans said some of the other major health benefits people experienced from embracing a Paleo way of life included freedom from debilitating digestive issues, weight loss and enhanced emotional well-being. The main principles of the diet, he said, was about taking a balanced approach by returning to eating whole, nutrient-dense foods and living in a more sustainable and holistic way.
"Basically I eat everything from quality, grass-fed and finished meat and organ meats, pasture-raised poultry and game, wild-caught seafood, nuts, seeds, some seasonal fruits and lots of nutrient-packed leafy greens and brightly coloured vegetables," he said.
"I also enjoy a side of fermented veg with most meals because it helps fill my tummy with lots of healthy lactic acid. I also avoid grains, legumes, conventional dairy products, non-organic produce and genetically modified and processed foods because they don't make me feel good."
Evans is sharing his passion with others through his latest television series The Paleo Way.
Last year he hosted a national tour to explain the science behind the diet, and is this year embarking on another tour to show how practical this way of eating can be.
He will team up with former My Kitchen Rules contestant Luke Hines on the 2015 Learn to Cook the Paleo Way tour, which stops in Wollongong on February 25.
The pair will demonstrate how to make bone broths, prepare family food and healthy kids' lunches, as well as how to ferment in a home kitchen.
"It is a very practical and easy way to live and I promise that as you connect with the seasons and your food sources, you'll start to create all these amazing communities and relationships around you," Evans said.
"When it comes to ingredients this is about quality not quantity and so, while some of what you buy may cost more initially, preparing your own meals from scratch and eating out less can and will actually save you money in the long run."
■ For tickets to the live show on February 25, at City Beach Function Centre from 6-10pm, visit www.earthevents.com.au.
Serves: 4
Preparation time: 20 minutes
Ingredients:
- 500g savoy cabbage, shredded
- 1 ripe avocado, stone removed, diced
- 300g leftover roast chicken, shredded or chopped
- 3 tbsp extra virgin olive oil (optional)
- 3 tbsp lemon juice
- Small handful mixed herbs, torn (tarragon, parsley and chervil)
- Sea salt and freshly cracked pepper
- 2 tbsp pine nuts, toasted
Method:
Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper. Arrange the salad on a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.