If the Paleo diet is a fad, it’s the oldest fad in history – try 2 million years in the making. Celebrity chef, Pete Evans, takes us on a provocative, nourishing, flavor-filled journey back to the way our ancestors ate: natural, pasture-raised animals; fresh, organic fruits and vegetables; nothing processed, no unpronounceable ingredients. This is the way our bodies evolved to eat. And Pete brings it all into the 21st Century with telling interviews from some of the top thinkers in nutrition today, exciting visits to farms striving to bring back a more natural approach to agriculture, and dish after dish of mouth-watering recipes that you can try at home. As Hippocrates said, “Let food be your medicine and medicine be your food.”
Episode 1 – The Paleo Primer
Pete takes you through the big ideas, the whys and wherefores of the Paleo Way. How did what we ate affect how we evolved? And, most importantly, how do we translate that into the 21st Century kitchen? Meals include Mum’s Bolognese with zucchini “pasta,” Coconut Curry with guest chef, Seamus Mullen, and Paleo Fish and Chips with Taj Burrow and Johnny Gannon.
- Taj and Johnny’s Fish and Chips 
- Quick Fish Curry with Roasted Cauliflower and Okra 
- Mum’s Bolognese with Kale 
Episode 2 – The Hunter: Nose-to-Tail
Pete heads to Tasmania to see how Cape Grim beef gets its international reputation. The answer? Rich, lush grasslands. Not content with just the standard cuts, Pete and fellow chef, Gavin Baker, explore the most nutritionally dense offal. Guests include author, Neil Mann. Meals include Duck Egg with Bone Marrow and Asparagus, Beef Heart with Chimicurri Sauce, Blackened Beef Liver, and “Lazy Man’s” Lamb.
- Lazy Man’s Lamb Shoulder 
- Asparagus With Soft-Boiled Duck Eggs, Capers, and Bone Marrow Broth 
- Beef Stock 
Episode 3 – The Gatherer
Pete visits an organic Kale farm for a chat with Australian Organic’s Andrew Monk, in an all-vegetarian episode. Meals include Kale Caesar Salad, Raw Slaw with Homemade Mayo, Cauliflower Tabouli, and Luke Hine’s Paleo Parfait.
Episode 4 – Bones, Broth and Babies
What’s one of the healthiest things you can ever make? Bone broth. And Pete explores it to the fullest. From Chicken Soup with naturopath Anthia Koullouros, to Katsuo Dashi with San Francisco’s Cortney Burns, to Wes Carr and Charlotte Gregg’s Baby Liver Paté. Guests include Sally Fallon from the Weston Price Foundation.
Episode 5 – No Nos: Grains and Sugar
Don’t freak out, but you can eat bread… just not made from grains. And you can have sweet… just not from processed sugar. From Sprouted Buckwheat Bread with Pete Melov, to Coconut Macaroons with Anthia Koullouros, to Mixed Berry Muffins, to Beetroot Cake with Avocado/Chocolate icing.
Episode 6 – Fabulous Fermenting
Pete finds out that we are actually more bacteria than human – thanks to the healthy microbes that live in our gut. How do we take care of these vital organisms? Fermented foods! From Sauerkraut with Kitsa Yanniotis, to Coconut Kefir and Yogurt with Maria Hunt, to Kimchi, to the PRE-biotic: Sweet Potato Fries with Anthia Koullouros.
Episode 7 – Chicken/Egg
Chicken or Egg, which came first is anyone’s guess, but where they come FROM is incredibly important. Pete visits Mulloon Creek Natural Farms with Tony Coote, and finds thousands of the happiest chickens on earth. Tony and Pete make Spanish Eggs, Indian Spiced Roast Chicken. And Pete takes a visit to San Francisco to shop with Nom Nom Paleo’s Michelle Tam and make her kid’s favorite: Egg Foo Young.
Episode 8 – Go Wild
If you want fish, go wild. Pete talks with author, David Gillespie, about Omega 3 fatty acids, and makes 4 delicious seafood recipes. Moroccan Flounder with Carrot Salad, Jamaican Mussels, Salmon Belly with Celeriac Remoulade, and Fish Tacos with his two young daughters and their next door neighbour.