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Is Beer Paleo?

I've randomly had a few questions about beer this week, along the lines of “is beer paleo” and “which beer is the most paleo friendly” and (perhaps more accurately) “which beer is the least bad on a paleo diet“

So it looks like beer is one of the things people miss most from their pre-paleo days.

So firstly, what is beer made of?

Beer tends to be made with rice, wheat or barley and hops. Yeast enables to sugars in the barley and wheat to ferment into something resembling beer. The problem, is with the wheat. As we know, grains are avoided on a paleo diet, because they contains anti-nutrients, namely phytates, lectins and of course (in the case of wheat) gluten. There are some gluten-free beers available, but as is the case with “health foods”, often removing one ingredient (i.e. gluten), requires lots of additives to successfully remove it.

If gluten is your main issue, you may have luck looking for beer made with rice or the grain sorghum. Clearly still grains, but gluten-free.

The other thing to consider is the sugar content, which can be significant. Whilst cider can be a good alternative to beer, the issue of sugar content is still there. Spirits like tequila or vodka may be a better alternative if you’re looking for a replacement alcoholic beverage (but with a soda water mixer, rather than a juice or soft drink mixer).

But ultimately, if you want to enjoy an occasional pint, personally, I think you should enjoy your favourite craft beer as an occasional treat, instead of tolerating a gluten-free version. Let’s face it, it’s not going to taste as good – and it’s never going to be a health food.

Fermentation, Ancestral Diets, and Context

Interestingly, fermentation has long played a role in ancestral diets. Our paleo ancestors certainly didn’t have access to pilsners and pale ales, but they did consume fermented foods and drinks in some form. Fermentation was often a natural consequence of food preservation. While not remotely similar to modern beer, these traditional drinks were low in alcohol, rich in beneficial bacteria, and entirely devoid of industrial processing. The issue with most beers today is less about the fermentation process itself and more about the ingredients used and how heavily refined they are.

What About Gluten-Reduced Beers?

Some beers on the market are labelled “gluten-reduced” rather than “gluten-free.” These beers are usually brewed with traditional grains like barley but are treated with enzymes to break down the gluten content. While this may bring the gluten levels below the threshold to be legally labelled as gluten-reduced, many people with gluten sensitivities or coeliac disease still report reactions. It’s worth noting that the gluten measurement used may not detect all types of gluten fragments, meaning a so-called gluten-reduced beer may still cause inflammation or digestive distress in sensitive individuals.

How Beer Affects Gut Health

Even setting gluten aside, beer poses challenges for those trying to maintain a paleo lifestyle. The alcohol content itself can impact the gut microbiome, leading to imbalances in healthy bacteria. Beer is often carbonated and may also contain preservatives and other additives, all of which can further irritate the digestive system. Chronic exposure to these substances can damage the gut lining and contribute to symptoms such as bloating, fatigue, and brain fog – all of which contradict the goals of a clean, paleo-friendly lifestyle.

Better Beer Alternatives for Paleo Enthusiasts

If giving up beer completely feels like a big sacrifice, there are a few alternatives worth exploring:

Hard Kombucha: Made from tea and natural sugars fermented with yeast, hard kombucha is often gluten-free and lower in carbs. Just make sure to read the label, as some commercial versions are high in added sugar.
Dry Cider: If you opt for cider, look for “dry” varieties with no added sugar. Apple and pear ciders are naturally gluten-free, but check the ingredients to ensure they haven’t been sweetened post-fermentation.
Homemade Mead: Traditional mead is made from honey and water fermented with yeast. While honey is still a sugar, it fits within many paleo frameworks as a natural, ancestral sweetener. Making your own lets you control exactly what goes in.
Sugar-free spirits: Vodka, gin, tequila, and whisky can all be included on occasion if they’re made from gluten-free sources. When consumed neat or with soda water and fresh lime, they’re often a better compromise for paleo adherents who want to celebrate or unwind.

Does the Type of Beer Matter?

If you're not completely giving up beer, it’s worth knowing that different types have varying nutritional profiles. Lighter beers tend to be lower in carbohydrates and alcohol, which may be slightly less disruptive. Heavier styles like porters and stouts are often higher in sugar and calories, as well as more likely to be brewed with gluten-rich grains. Unfiltered craft beers may have a more complex flavour but often include added yeast sediment and higher levels of carbohydrates. In short, if you’re going to indulge, choosing a lighter or rice-based beer may lessen the impact on your body.

Mindful Drinking and Paleo Principles

One of the core tenets of a paleo approach is mindfulness – eating and drinking with purpose, not just out of habit or convenience. This applies to alcohol too. Rather than cracking open a beer every evening, think about the setting and intention. Are you celebrating a special occasion with friends? Pairing a glass with a thoughtfully prepared paleo meal? Or is it just a default behaviour to unwind at the end of a stressful day? Shifting your mindset around alcohol can make the occasional drink more enjoyable and less likely to lead to overconsumption.

Listening to Your Body

Another key principle of paleo is body awareness. Everyone reacts differently to beer. Some may tolerate an occasional pint without any issues. Others might experience bloating, disrupted sleep, or skin flare-ups even from a single bottle. Keeping a food and symptom diary for a few weeks can help you determine whether beer truly fits into your lifestyle. It’s not about being dogmatic – it’s about understanding what works best for your health and wellbeing.

Homemade Brews and DIY Options

If you enjoy experimenting in the kitchen, you might consider brewing your own paleo-inspired drinks. You can try crafting a low-sugar ginger beer, apple cider vinegar tonic, or even a fermented fruit soda with minimal ingredients. These options can scratch the same itch without the downsides of processed alcohol. Not only do you have complete control over the ingredients, but it can also be a fun and rewarding project that ties in with other paleo activities like fermenting vegetables or making bone broth.

Reframing the Role of Alcohol in Your Life

For many, giving up or reducing beer consumption opens the door to new rituals and habits. Maybe it's a weekly paleo mocktail night, sparkling mineral water with fresh herbs and citrus, or sipping herbal tea in a vintage glass at the end of a long day. Finding non-alcoholic substitutes that bring a similar feeling of reward or relaxation can make the transition away from beer much smoother and more sustainable.

In Summary

While beer is clearly not paleo in the traditional sense, it doesn’t have to be completely off-limits if you’re making conscious choices and listening to your body. From dry ciders to hard kombuchas and sugar-free spirits, there are several ways to occasionally enjoy a drink without completely abandoning your dietary goals. And if you do choose to enjoy a traditional pint, savour it – and then get back to nourishing your body with real, whole foods that align with your health intentions.

Do you (still) drink beer? Have you found a good brand – and does the gluten content have any adverse effects on you?

Where does your food come from paleo network-min

Do You Know Where Your Food Really Comes From?

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I saw a documentary the other day that was both fascinating and disturbing. I've given so much thought to the quality of what I eat, eating locally and seasonally – and avoiding processed foods. But it turns out there’s a significant aspect to what I eat that I hadn't considered.

Who is involved in getting your food from the field to your plate?

The documentary focused mainly on fruit and vegetable farms right here, in Australia. I’m always careful to make sure all of my produce is Australian and I’d naively assumed those involved in picking and packing would be protected and treated fairly. Apparently this is not the case.

Whilst the majority of the work force at these farms is lawful and “on the books”, many of them were reported to rely on cheap workers, who are often forced to work incredibly long hours, underpaid, and in some cases struggle to get paid at all. The farms go through 3rd party labour providers, which seems to be a way they can bury their heads in the sand, claiming they had no idea the workers were being mistreated. Many of the third party labour providers were reported to with-hold part of the minimum $21 hourly wage the workers had earnt, which is clearly illegal.

Significant numbers of the farm workers are in Australia on Working Holiday Visa’s –the exact visa I first came into the country on. This visa enables the holder to work for 12 months, but it is possible to extend it to two years on completion of qualifying farm work. It appears the promise of granting the valuable second year visa extensions allows a lot of the farms to manipulate the workers even further.

I was also amazed at the sheer volume and range of well-known companies and brands some of these farms were reported to be supplying. With salad, fruit and vegetables going to all of the major supermarkets (often packed as their own brand) as well as restaurants and fast food outlets, it seems almost impossible to have the confidence to buy produce that you can be certain is not from exploited workers.

Is there any way we can be certain the food we're eating was picked and packed ethically?

Understanding the Hidden Human Cost of Our Food

When we talk about ethical eating, the conversation usually revolves around animals, sustainability, and environmental impact. But the human side of the food production chain often receives far less attention. The reality is that many of the fruits and vegetables lining Australian supermarket shelves have passed through the hands of people who may have been underpaid, exploited, or left vulnerable due to legal loopholes and poor oversight. This raises a huge question for those of us trying to follow a conscious, paleo-inspired lifestyle: can food really be considered “clean” if the people behind it are not treated with basic dignity and fairness?

The Labour Hire Problem

At the heart of the issue lies the widespread use of third-party labour hire companies. These firms are often contracted by farms to supply seasonal workers without the farms directly employing them. While this system is supposed to provide flexibility, in practice it has created layers of separation and a lack of accountability. Labour hire companies are often unregulated and transient, making it easy for them to underpay or exploit workers with little fear of long-term consequences. Farmers can then plausibly deny knowledge of any wrongdoing, despite benefiting from the labour.

Who Are the Workers?

Many farm workers in Australia come from overseas, particularly via the Working Holiday Visa scheme. Others arrive under the Seasonal Worker Programme or the more recent Pacific Australia Labour Mobility (PALM) scheme. These programs were intended to provide mutual benefit: seasonal workforces for farms, and income and job experience for visitors and Pacific Islanders. However, workers are often placed in isolated areas with limited access to support, unfamiliar with their rights, and reliant on their employers or agents for housing and transport. This power imbalance can quickly become exploitative.

Why It Matters for Paleo Consumers

If you follow a paleo lifestyle, you’re already thinking carefully about what you put into your body. You avoid artificial ingredients, limit processed foods, and source ethically reared meat. It only makes sense to extend that same mindfulness to the people involved in growing your food. A paleo diet that supports health and wellbeing should also align with broader ethical values. Supporting exploitative food systems not only undermines the integrity of your choices, but also perpetuates suffering within our communities and food supply chains.

Steps Towards More Ethical Food Choices

So what can be done? While no solution is perfect, there are several strategies to reduce the risk of unknowingly supporting unethical labour practices:

Buy direct from growers: Farmers markets, community supported agriculture (CSA) boxes, and farm gates offer more transparency. Speaking directly with producers can give insight into how workers are treated.
Look for ethical certifications: While still limited in fresh produce, some Australian farms are beginning to adopt certifications that include fair labour standards. Watch for initiatives like Fair Farms or SEDEX certification.
Support co-operatives: Food co-ops are often more invested in transparency and community-based farming practices.
Ask questions: Whether shopping at a grocer or eating at a restaurant, ask where the produce comes from. Customer demand can push businesses to examine and improve their sourcing.
Grow your own: Nothing beats the peace of mind that comes from harvesting your own veg. Even a few herbs or leafy greens on a windowsill reduce your reliance on questionable supply chains.

The Role of Major Retailers

Supermarkets have tremendous power to influence working conditions through their buying practices. Unfortunately, price competition has often meant squeezing suppliers to the lowest possible cost. This pressure gets passed down the chain, creating incentives for unethical shortcuts. While some retailers have started introducing ethical sourcing policies and auditing procedures, they often fall short or lack transparency. Consumers pushing for better traceability and demanding clearer labelling can play a role in accelerating change.

The Challenge of Own Brand Products

Many exploited workers are packing produce under supermarket own-brand labels. This makes it difficult to differentiate between ethical and non-ethical options on the shelf. While it’s easy to assume a higher price or attractive packaging means better sourcing, that isn’t always the case. Until supply chains are made more transparent, even health-conscious and well-meaning shoppers may be supporting practices they would never knowingly endorse.

How Policy Could Help

At a government level, stronger regulation of labour hire companies is desperately needed. Proposals include creating a national licensing scheme, increasing penalties for wage theft, and investing in independent auditing systems. Consumer advocacy groups also argue for improved visa protections and clearer pathways for reporting abuse. While large-scale change takes time, supporting organisations that campaign for worker rights and voting for policy reforms are meaningful steps any consumer can take.

Ethical Eating Is an Ongoing Journey

If this feels overwhelming, it’s important to remember that ethical eating is not about perfection. It’s about intention. No one can trace every ingredient back to its source, but being aware of the broader context is a powerful first step. Choosing transparency where possible, asking questions, and voting with your wallet all help push the system in a better direction. As more consumers align their ethical values with their dietary choices, pressure builds for the food industry to evolve.

Final Thoughts

The shocking reality is that some of the most nutritious, seemingly wholesome foods on your plate may be hiding a dark backstory. If we truly value the principles behind paleo – real food, sustainability, connection to land, and holistic wellbeing – then we must include the people behind our food in that equation. Ethical eating isn’t just about avoiding processed ingredients or choosing organic. It’s about being part of a food culture that values both people and the planet. Let your shopping list reflect not only your nutritional goals, but also your compassion.

Weird paleo google searches paleo network-min

This month’s weird google searches

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I’ve written before about the bizarre google searches that lead to people finding my blog. So I thought it was time I shared some new ones – and of course answered them, just in case they’re still looking for their answer.

what to feed a maltese dog that has allergies and is sick of eating kangaroo mince???

That age old problem when your dog is fed up of kangaroo meat eh…. Another person googled…

my staffy won’t eat anything else except cooked chicken

So it looks like there is a global problem with dogs being fussy or selective eaters. My advice, as a non-current-dog-owner is not to give in to your dog’s picky or selective tendencies and just feed it whatever you choose.

Weird Paleo-related Google searches on the Paleo Network

Despite the magic protective powers of the paleo diet, it looks like some people have still been getting colds – and even the flu! Surely there must be a mistake?

why do i have a cold on a paleo diet
what is this flu that's going around melbourne
virus going around canberra
bad flu going around Sydney

If you’re going out and about in Melbourne, Canberra or Sydney – look out for germs!

how do I get more oil in my diet but not fat?

Hmmm, I hate to break it to you – but oil is fat. Coconut oil, olive oil, peanut oil – they’re all fat….

paleo replacement for peanut butter and jelly sandwich

Well this is a difficult one. The classic PBJ is made of bread – not paleo; peanut butter, not paleo; and jelly/ jam – not paleo. How about if we substitute the bread for celery, swap the peanut butter for almond butter and use real strawberries as an alternative for the jelly? Not quite doing it for you?

started paleo and my wife says I smell different

Perhaps you’ve spilt bone broth down your shirt?

what animal parts make mince
what part of the cow is mincemeat

I wish I could say the rump, but in reality the whole point on mince/ ground meat is to make use of parts of the animal that would otherwise be wasted. So your answer is likely to be mainly the offcuts.

coconut oil for suffocating insect

Er, how about no? Maybe you could let it outside if it’s bothering you?

paleo alternative for lasagne can be penne pasta

Sorry to be the bearer of bad news, but it’s not the shape of the pasta that makes it not paleo. Spaghetti, Fusilli, Vermicelli, Fettuccine, Tagliatelle, Macaroni or Farfalle – it doesn’t matter – they’re not paleo.

margarine substitute paleo

This is an easy one – how about coconut oil or butter (if you do dairy)

paleo substitute for soy turkey

Gosh, I must be missing something here. Instead of eating synthetic soy turkey, what could you possibly have that is paleo instead? Hmmmmm…. How about TURKEY?!

should I eat genetically modified crops?

Probably best to avoid those GMO’s…

kangaroo versus ostrich fillets which is better?

Decisions, decisions…. Kangaroo or Ostrich. It can be hard living in Australia sometimes. Having never tried Ostrich, I don’t feel qualified to comment – if you have, perhaps you could help this person out by leaving your preference in the comments?

will I still have weight loss on paleo if everything isn’t organic

Whilst in an ideal world everything we’d eat would be organic (local, seasonal and unprocessed), in the real world it’s not always so easy. Fortunately this shouldn’t impact on your weight loss efforts.

what kind of knives do they use on my kitchen rules

Good question! And one that seems hard to find the answer too. Master Chef use Global Knives, and judging by the amount of blue band aids the contestants have – they’re clearly very sharp!

is buying a restaurant in a food court a good idea

Well, I might be biased, but I’d say probably not if it’s a fast food restaurant, I don’t think they’re doing so well these days. But a real food restaurant – now we’re talking!

paleo crocodile recipe

Unfortunately I’m all out of paleo crocodile recipes at the moment, but as soon as I’ve experimented with snake recipes, I’ll move straight onto crocodile recipe development!

is the teflon coating on paleo

No, definitely not. Don’t eat it – and if it starts to come off, it’s time to throw your pan away!

what counts as two dress sizes

Er, is this a trick question? Maybe going from a size 14 to a size 10?

Even More Strange Google Searches (And What They Say About Us)

Apparently, the internet is full of curious minds—and Google is where those curiosities end up. Every month, I see a new wave of hilariously bizarre, oddly specific, and occasionally alarming searches that somehow direct people to my little Paleo blog. Below are some fresh ones that recently popped up. Let’s unpack them together, shall we?

“how to eat paleo without eating vegetables”

Ah, the holy grail of lazy caveman eating. Technically, yes—you can eat meat, eggs, and fruit and still call it Paleo-ish. But vegetables are kind of the point. Fibre, micronutrients, antioxidants—you know, the stuff your gut microbiome throws a party over? Maybe try hiding some spinach in your morning eggs and see if anyone (even you) notices.

“paleo cereal that tastes like Coco Pops”

I admire the ambition here. While there’s no exact Paleo equivalent of chocolate rice puffs, you could try toasting coconut flakes with cacao and a drizzle of maple syrup for a crunchy cereal fix. It won’t snap, crackle or pop—but it might just satisfy that nostalgic craving.

“why am I still bloated on paleo”

Oh friend, I hear you. It could be too many nuts, cruciferous veg, or perhaps you're suddenly downing more meat than a lion at a barbecue. Also, chewing slower helps (so does not stress-eating half a tray of baked sweet potatoes at 10pm, just saying).

“how to do paleo without quitting coffee\”

This one hits home. Paleo purists may say to ditch it, but most of us aren’t giving up our morning brew. Try it black, or add a dash of coconut milk. Just skip the sugary syrups and barista blends with mystery ingredients.

“paleo for kids who only eat beige food”

If your toddler’s ideal food pyramid is shaped like a potato chip, you’re not alone. Paleo chicken nuggets (made with almond meal or coconut flour) and homemade sweet potato chips are a great start. Also, try pancakes made with banana and egg—they’re beige and secretly nutritious.

“do cavemen eat at Subway”

Short answer: no. Long answer: only if you’re in a post-apocalyptic theme park and the Subway is run by velociraptors. But if you’re in a pinch, order a salad bowl and skip the dressing. Close enough?

“is rice paleo if I say it is”

This sounds like a philosophical argument in the making. Technically no, rice is a grain and not Paleo. But if your version of Paleo includes white rice as a personal exception? Then maybe you’re following “Paleo with benefits.” Just don’t tell Loren Cordain.

“how to explain paleo to my grandma”

Tell her it’s like how she used to eat when she was young—meat, veg, broth, eggs, fruit, and none of that microwave packet stuff. If she nods and offers you a biscuit, you’re halfway there.

“is wine paleo if it's organic”

Now we’re getting technical. While wine isn’t part of a strict Paleo diet, many people include the occasional glass—especially if it’s sulphite-free and made with minimal intervention. It’s a grey area, but hey, Paleo isn’t a religion. Cheers to moderation!

“can I be paleo if I hate cooking”

Absolutely! You just need to embrace batch cooking and simple meals. Roast a tray of chicken thighs, bake a bunch of sweet potatoes, and sauté some frozen veg in coconut oil. No Michelin stars required.

“do cavepeople eat cupcakes”

If they did, they were hiding some serious baking skills. But today, we’ve got almond flour, coconut flour, and natural sweeteners to help us cheat the system. Paleo cupcakes? Yes. Just don’t eat six in one sitting and call it ‘ancestral health’.

“what if I eat paleo but still want snacks at night”

We’ve all been there. Keep a stash of Paleo-approved snacks like boiled eggs, beef jerky, or a handful of macadamias. Better yet, prep some bliss balls with dates, cacao and almonds for when the sweet tooth strikes.

“paleo food for hangover”

The modern hunter-gatherer occasionally overdoes the fermented grape, I get it. Scrambled eggs with avocado, bone broth, and a banana can do wonders. Hydrate, sleep it off, and try not to regret dancing barefoot on that pub table.

“how to do paleo when your partner keeps buying bread”

Ah, the ancient art of cohabiting with non-believers. My advice: smile, nod, and designate a “carb zone” in your kitchen. Then proceed to cook the most delicious Paleo meals possible until they secretly convert.

“paleo air fryer recipes that don’t taste like sadness”

Challenge accepted. Try air fryer buffalo cauliflower, crispy chicken wings, or salmon patties. Drizzle with tahini or aioli made with avocado oil. Boom—no sadness in sight.

“can I survive on sweet potato and bacon”

Technically yes, but your gut and your doctor might stage an intervention. Throw in some greens and call it a meal, not a dare.

“how to do paleo without being annoying at parties”

Pro tip: offer to bring a dish. Paleo devilled eggs, meatballs, or dark chocolate bark travel well and make you look generous, not difficult. Plus, you’ll always have something you can eat.

“paleo-friendly foods that don’t feel like a punishment”

If your Paleo meals feel like punishment, you’re doing it wrong. Think butter chicken with cauliflower rice, zucchini fritters, lamb koftas with tahini drizzle, or chocolate mousse made with avocado and cacao. There’s so much joy to be had—no deprivation required.

So, what have we learned?

The internet is full of Paleo-curious, Paleo-confused, and occasionally Paleo-sarcastic people trying to find their way. If that’s you—welcome. You’re among friends here. The Paleo lifestyle doesn’t have to be boring or rigid; it can be funny, flexible, and full of flavour.

And if you’ve found this page because you googled something like “paleo sandwich that looks like a turtle” or “caveman meal prep containers,” please say hi in the comments—I’d love to know what else is floating around in the Google-verse!

Herbs Spices Seasoning Moisture Storing Clumping Caking the Paleo Network-min

How to Stop Herbs and Spices Clumping Together

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It can't just be me – I come to use a particular jar of dried herb, spice or seasoning, to find it completely stuck together and impossible to get out. It's so frustrating, and seems to be worse with onion and garlic powder, which always seem to cake soon after the containers are opened.

This happens when moisture and humidity get into the container causing it to clump together and form a rock. Whilst the moisture will reduce the flavour and strength of the herbs, a lot of them you can re-invigorate by removing the moisture. Far less wasteful than throwing unused herbs and spices away.

How to remove the moisture

The easiest way is in the oven. I heat my oven to about 125C (250F) and use a metal skewer to get break the clump (or in this case garlic powder) out of the container, onto a sheet of baking paper, on a baking tray.

After just a couple of minutes, the heat will have removed the moisture, and I remove the tray and allow it to cool. Once cooled, I transfer it back into the container using a funnel and it now dispenses freely!

To prevent it happening again

Make sure the containers you store your dried herbs,spices and seasonings in are completely air-tight and always shut the lid/ close the container properly. Storing somewhere cool and dark (or even in the freezer!) will also help prevent moisture coming into contact with the inside of the container.

Avoid the temptation to shake the container directly into a pot of steaming food – this will allow moisture in. Spoon what you need out of the container, away from the stove top.

You can also add some dried beans or rice to the container to absorb any moisture and prevent the mixture from clumping.

Storing the containers upside down will also help prevent air getting in, making them last longer.

Why Some Spices Are More Prone to Clumping

Not all herbs and spices react the same way when exposed to moisture. Fine powders like onion powder, garlic powder, cinnamon, and ground ginger tend to absorb moisture far more quickly than coarser blends. This is because the finer the grind, the greater the surface area exposed to the air. Seasonings that contain natural sugars, like onion and garlic powder, are even more susceptible as sugar attracts and holds onto moisture. Blends with added salt can also clump faster, especially if the salt used is unrefined and retains trace minerals.

The Impact of Humidity in Australian Kitchens

Here in Australia, particularly in coastal or tropical regions, humidity plays a major role in spice spoilage. Even when your kitchen feels dry, the ambient moisture in the air can still creep into containers if they’re not properly sealed. During summer, when humidity levels peak and windows are more likely to be open, your spice rack can become a hotspot for clumping. Using a dehumidifier in your pantry or switching to moisture-resistant storage solutions can make a big difference in maintaining spice quality year-round.

How Long Do Herbs and Spices Actually Last?

While dried herbs and spices don’t necessarily “go off” like fresh produce, they do lose potency over time. Most ground spices stay fresh for around 6 months to a year, while whole spices can last up to 2 or 3 years when stored correctly. The issue with clumping is that it often signals early degradation caused by moisture, which speeds up flavour loss. If a spice no longer smells fragrant or tastes sharp, it’s probably time to replace it — regardless of its expiry date.

Reviving Clumped Spices Without Heat

If you don’t want to use your oven, there are a few gentler ways to rescue stuck-together spices:

Use a blender or spice grinder: Transfer the clumped spice to a grinder or mini blender and pulse it back into a fine powder. Make sure the appliance is completely dry before use.
Microwave method: Place the spice on a paper towel and microwave it in 10-second bursts. Stir between each burst and stop once the mixture is dry and loose again.
Silica gel packs: Place a food-safe silica packet in your spice container to draw out moisture without the need for heat.

Choose the Right Storage Containers

The type of container you use has a huge impact on spice longevity. Glass jars with rubber-sealed lids are ideal, as they create a tight barrier against air and humidity. Avoid plastic containers with ill-fitting lids, as they allow moisture to seep in slowly over time. Dark or amber glass jars can also protect the spices from light exposure, which breaks down essential oils and dulls the flavour. If you're decanting bulk spices, label them with the purchase date so you can keep track of their age.

Best Practices for Refilling Spice Jars

When refilling your spice containers, avoid topping up old spices with new ones. It’s better to wash and dry the container completely before adding fresh product. Mixing old and new spices dilutes the flavour and increases the chances of contamination. Allow jars to air dry thoroughly before use to avoid trapping any residual moisture inside. This one small step helps keep your spices potent and clump-free for longer.

Bulk Buying Tips for Paleo Cooks

Buying spices in bulk can be cost-effective, but it does increase the risk of spoilage if you don’t store them correctly. Consider dividing bulk quantities into smaller airtight containers and storing the extras in the freezer or back of the pantry until needed. Only keep a small working jar in your spice rack, and refill as needed. This method also helps minimise exposure to light and heat — both of which degrade essential oils in spices, making them less effective in your cooking.

When to Replace Spices Entirely

Sometimes, no matter what you try, a spice just won’t revive. If it smells faint, looks faded, or tastes flat even after drying and grinding, it’s probably beyond saving. A spice that has turned musty or sour in scent may have absorbed too much moisture or begun to spoil. In these cases, it’s safer and more effective to replace it. Fresh, vibrant herbs and spices are crucial for paleo recipes where seasoning and wholefood flavours do the heavy lifting.

Simple Paleo Spice Blends to Make at Home

One of the best ways to ensure your spices stay fresh is to make your own blends in small batches. Here are a few paleo-friendly mixes that are easy to prepare and less likely to clump when stored correctly:

Simple Meat Rub: Paprika, cumin, garlic powder, salt, pepper, and dried oregano.
Herbed Roast Mix: Dried thyme, rosemary, sage, onion powder, and cracked black pepper.
Curry Base Blend: Turmeric, ground coriander, cumin, cinnamon, ginger, and fenugreek.

Mix only what you need and store in small, airtight jars in a dark, cool cupboard. This way, you're always using fresh, fragrant blends that bring out the best in your paleo meals.

Stay One Step Ahead of Clumping

With just a few simple adjustments, you can dramatically reduce spice waste in your paleo kitchen. Whether it's storing containers upside down, adding moisture absorbers, or transferring clumped powders into the oven for revival, the key is prevention. Keep your herbs and spices dry, cool, and well-sealed — and you’ll never have to chip away at a garlic powder boulder again. A little care goes a long way toward keeping your cooking full of flavour and your ingredients as vibrant as your lifestyle.

19 worst types people gym workout crossfit Paleo Network-min

The 19 Worst Gym Personalities (And How Not to Be One)

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Personally, I hate going to the gym. I’d much rather actually be outside in nature, in the fresh air, than stuck in a sterile gym, that could be anywhere in the world.

Part of the reason I hate the gym is because of the other gym goers. Some of them are just so annoying. Well, I hate to stereotype, but I bet you’ve encountered one or two of these on your gym visits:

1) The contortionist yogi

There’s always one taking over the mat area with their incredible feats of flexibility defying the laws of gravity

2) The resident

They’re always there. Always! Everyone knows them – and surely, they must actually live there?

3) The hoarder

That weight you want to use? Yep, he’s hanging onto it, he might need it later. You can’t have it.

4) The sweat monster

We all sweat, but the sweat monster takes it to a whole new level. And never has a towel. Good luck getting on the machines you want after him

5) The model

Always wearing something different from lululemon with matching trainers and nail varnish

6) The always-skips-leg-day

You know the one, he’s always working on those muscles up top

7) The texter

Always on their phone. Always. Presumably to keep their facebook friends updated about their workout.

8) Mr oh so hairy

And why is it the hairiest always wear the briefest of outfits?

9) The selfie queen

You’re sure you saw her load a few extra weights on, take a photo, then walk off

10) Mr. doesn’t want to be here

But he has to be. So he reads a book on the machines and barely breaks into a sweat.

11) The water fountain junkie

He’s always there. Always.

12) The expert

Whatever you’re doing, you’re doing it wrong – and rest assured they’ll let you know about it.

13) Miss competitive

Just because you’re on the next treadmill does not mean we’re racing.

14) The grunter

He’s a warrior and don’t you know it

15) Mr. farts when he squats

Admit it, you laughed when you heard him

16) Miss Perfectly made up

You’ve seen them, perfectly applied makeup and just-out-of-the-saloon-hair. And what’s more bizarre is not a hair out of place, or smudge to be seen after a workout.

17) The ten minute man

He’s just arrived before he’s off again. The ultimate in power workouts

18) The cardio bunny

Exclusively treadmill with a bit of (fast) bike and cross trainer to mix it up a bit

19) Free trial Kyle

Never more than 7 days in any one gym – one the free trial is over, he’s off to a new trial at a new gym

Why you need big freezer deep freeze frozen Paleo Network-min

Why You Need a Big Freezer on a Paleo Diet

I’m lucky to have a fairly big freezer, and I can’t recommend it enough, for so many paleo reasons. Here's why a good size freezer could transform your paleo diet

Once a week cooking

I’m a huge fan of batch cooking – if you’re going to go to the effort of cooking dinner, why not make 8 dinners out of it? Whatever I’m making, I always at least double up the ingredients. I freeze individual portions in large freezer bags that I lay flat. This means they’ll defrost far quicker than if you freeze them in a big lump.

Grass-fed meat in bulk

So many farmers will sell amazing quality grass-fed beef – but only if you’ll buy a whole cow, or even just a quarter. This is great to share with friends – it’s far cheaper, you get some great cuts you might otherwise overlook. But it will need a lot of freezer space. With a big freezer, you could get all the meat you need to last for months and months in one purchase.

No wastage

If you’ve had a big harvest of home grown veggies, just freeze it for fresh home grown produce, all year round.

Smoothies always ready

Fruit is another great reason to have a good size freezer. Grad a handful of berries and add to your blender mix for an instant ice cool smoothie.

Paleo ice cream

Who needs an ice cream maker when you can make your own paleo ice cream and have it waiting for you in the freezer!

Budget conscious

A freezer is the best way to eat on a budget. Whenever you find special buys of meat or produce – buy and freeze!

Emergency paleo meals

We all have those days when we’re too busy, too tired, or just not in the mood to cook. This is where your freezer can truly save the day. Having a stash of fully cooked Paleo meals means you’ll never be tempted to reach for takeaway or processed foods. Simply defrost and reheat a healthy homemade option — no compromise, no stress.

Freezing bone broth and stocks

Bone broth is a staple of the Paleo diet thanks to its gut-healing properties and rich mineral content. Make large batches and freeze them in portion-sized containers or even ice cube trays. This way, you’ve always got broth ready for soups, sauces, or sipping on its own for a nutrient boost.

Prepping your own frozen veg

Instead of relying on commercial frozen veg (which often contain additives), blanch and freeze your own. This is particularly handy when your favourite veggies are out of season or if you've found a great deal at the farmers’ market. You’ll avoid waste and have instant access to clean, additive-free sides for any meal.

Frozen herbs and aromatics

If you grow your own herbs or buy them in bulk, freeze them in olive oil using an ice cube tray. You’ll have flavour bombs ready to go for cooking — no wilting or wastage. Garlic, ginger, and even chopped onion can be frozen and added straight into your cooking, saving prep time while keeping things Paleo and fresh.

DIY frozen snacks and treats

Use your freezer for pre-made bliss balls, energy bites, or chocolate bark made with coconut oil and raw cacao. These are perfect for when a craving strikes — without reaching for non-Paleo treats. You can also freeze bananas and blend them into a soft-serve style dessert, or keep avocado halves ready for guacamole in minutes.

Seasonal eating made simple

A freezer makes seasonal eating effortless. Buy or grow produce when it’s at peak ripeness and price, then freeze for year-round access. This means you can enjoy mango, stone fruits, or asparagus long after their season ends — all while keeping your diet varied, nutrient-dense and local.

Time-saving marinades

Marinate your meat before freezing. This not only saves time but results in deeply flavourful meals, as the marinating continues during the freezing and defrosting process. Store them in flat freezer bags with all the marinade ingredients already added, ready to cook straight from thawing.

Organised meal planning

A large freezer lets you organise by meal type — breakfasts, dinners, snacks, sauces, broths, and so on. Use labelled containers or bags, and you’ll always know exactly what’s available. This makes it much easier to stick to your Paleo plan without resorting to quick-fix meals that don’t align with your goals.

Freezer must-haves for Paleo eaters

Pre-cooked grass-fed mince dishes like Bolognese or chilli
Homemade soups and stews in single serves
Portion-sized coconut flour muffins or breads
Raw meat and seafood, portioned and labelled
Frozen bananas and berries for smoothies and treats
Bone broth cubes or jars
Pre-cut stir-fry veggies
Stocked-up frozen herbs and aromatics

Freezer tips and tricks

To maximise your freezer’s potential:

Always label your bags or containers with the name and date.
Use airtight, BPA-free containers or silicone freezer bags to preserve flavour and avoid freezer burn.
Cool hot food completely before freezing to maintain texture and avoid condensation.
Group items by type or meal category using plastic bins or baskets for quick access.
Rotate stock frequently to use older items first — Paleo and practical!

Whether you’re a seasoned meal prepper or just starting out, investing in a big freezer can elevate your Paleo lifestyle from good to great. It reduces stress, increases variety, saves money, and ensures you always have clean, delicious food ready to go. What are your favourite Paleo freezer staples? Let us know in the comments!

Gwyneth Paltrow Fails the Food Challenge

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After doing my own $50 food challenge and seeing first hand just how hard it is to eat well on a budget, I was somewhat bemused to see Gwyneth Paltrow's attempts to feed her family on a budget. The #FoodBankNYCChallenge she undertook was to eat on $29 USD (equivalent to about $37 AUD). This was said to be the average amount an American receiving food stamps gets on the Supplemental Nutrition Assistance Program (SNAP) – though apparently the true amount is actually closer to $45 USD. I've found food considerably cheaper in the US, so I suspect your money would go a lot further there.

This is what $29 gets you at the grocery store—what families on SNAP (i.e. food stamps) have to live on for a week. pic.twitter.com/OZMPA3nxij
— Gwyneth Paltrow (@GwynethPaltrow) April 9, 2015

Gwyneth lasted four days on the challenge before she had to give up and eat some chicken and black licorice. As you do.

Food choices

Gwyneth's choices are very different to mine. Here's what she bought:

a dozen eggs,
black beans,
green peas,
onion,
avocado,
brown rice,
soft tortillas,
lettuce,
garlic,
scallions (spring onions),
cilantro (coriander),
a sweet potato,
a tomato,
an ear of corn and
seven limes

Yes, she bought seven limes. Whilst limes (and avocados) may be considerably cheaper in Southern California than they are here – there are far better ways to stretch a budget than by buying limes. The whole shopping basket is low calorie and low fat.

Vitamins v Calories

Whilst the food bought may be great from a nutritional perspective – there just aren't enough calories. The food she bought works out at about 1000 calories a day. And when you're on a budget, calories are important, especially if you're doing physical work or have a family to look after.

I would look at food from a cost-per-calorie perspective and try to bulk meals out with potatoes and rice (whilst not strictly paleo, I think white rice is a good compromise on a very tight budget). Meat is expensive – but bones can be cheap. A huge pot of bone broth is great alone, or as the base of many dishes and must be one of the cheapest things you can make.

I'd be really flexible with my fresh produce, and based it entirely off what is in season – and what is sold off at the end of the day, or is on special offer. Unless organic food was cheaper than conventional, I'd accept it as an unrealistic option. I'd happily buy packs of frozen veg, if they worked out cheaper than their fresh equivalent.

Finding Affordable, Paleo-Inspired Staples

Eating well on a limited budget doesn’t mean abandoning your principles entirely — but it does require compromise and a little creativity. When aiming to keep grocery costs under $40 per week, it’s crucial to focus on ingredients that offer the best nutritional return per dollar. While the strictest version of paleo might be difficult to sustain financially, a wholefood-focused approach using paleo principles as a guide can work surprisingly well.

Start with the basics: eggs are an incredibly cost-effective source of protein and healthy fat. Even with rising prices, they’re still one of the cheapest and most versatile animal proteins available. Tinned fish, such as sardines in springwater, can also be affordable and nutritious. Though some may not be strictly paleo due to packaging or slight processing, their omega-3 content makes them a valuable compromise.

Strategic Use of Non-Paleo Fillers

While grains like rice or oats aren’t paleo, including a small amount of white rice in a budget plan can make meals go much further. It’s neutral, non-inflammatory for most people, and fills the gap where more expensive carbs like sweet potato might be too costly in quantity. Bulk ingredients like lentils or chickpeas also offer protein and fibre at a fraction of the cost of meat — again, not paleo, but practical for budget-conscious planning. When soaked and cooked properly, they can be made more digestible and still support a healthy overall diet.

Mastering the Freezer Aisle

Frozen vegetables are an underrated asset when eating on a tight budget. They're often harvested and frozen at peak ripeness, meaning they retain nutrients well. A large bag of frozen spinach, beans, or cauliflower can form the base of stir-fries, stews, or side dishes for days. They’re also less likely to spoil, reducing food waste – a critical factor when every dollar counts.

Broth: The Budget Powerhouse

One of the best ways to extract maximum nutrition from minimal spending is through homemade bone broth. A few dollars spent on bones from the butcher – or even saved from previous meals – can be turned into a rich, mineral-packed broth. Simmered with leftover veggie scraps, it creates a base for soups, stews, and even sauces. It’s warming, nourishing, and stretches small amounts of meat and vegetables into multiple meals.

Meal Planning for Cost and Variety

When you’re working with limited funds, planning your meals in advance becomes essential. Instead of buying ingredients for specific recipes, look at what’s on special or marked down and build your meals around that. One-pot meals like soups, casseroles, and stir-fries allow you to use inexpensive cuts of meat, filler vegetables, and whatever herbs or spices you already have on hand. A big batch cooked at the start of the week can feed you multiple times with minimal effort.

Here’s an example of a possible meal rotation on a budget:

Breakfast: Scrambled eggs with sautéed frozen spinach or fried rice made with leftover vegetables and egg.
Lunch: Vegetable soup with a bone broth base, thickened with potatoes or pumpkin.
Dinner: Stir-fried frozen vegetables with a small amount of mince or leftover roast chicken, served over white rice or mashed sweet potato.

Shopping Smart: Where and When

Discount grocers, ethnic supermarkets, and farmers markets close to the end of trading hours often yield the best deals. Some supermarkets also have dedicated clearance sections for fruit and veg that are slightly bruised or nearing their best-before dates. These can be perfect for soups, slow cooking, or freezing for later use. Apps like Too Good To Go or local food waste groups on social media can also be a goldmine for heavily reduced groceries.

Managing Without Perfection

It’s important to acknowledge that eating within paleo ideals can be tough when every cent matters. That’s okay. The goal should be to get as close to whole, unprocessed foods as you can, while accepting that some compromises are necessary for survival. Perfection isn’t the point – nourishment is. A budget-conscious, flexible approach may include some rice, legumes, or non-organic produce, and that’s absolutely fine. Prioritising what matters most to your health and wellbeing is a deeply individual choice.

Final Thoughts

Gwyneth Paltrow’s basket of limes and scallions may not have been the most practical approach to budget eating, but it did highlight how tough food insecurity can be – even for those with the best intentions. When you're living it day-to-day, feeding yourself (and possibly your family) becomes about making careful, deliberate choices. With some planning, flexibility, and a focus on real, simple ingredients, it is possible to eat well without spending a fortune. And if you can stretch your $40 to include the occasional treat – even better.

How would you manage a strict food budget of under $40 a week?

Power outage power cut electricity off the grid paleo network 2-min

What a Long Power Cut Taught Me About Food & Life

Last Monday was really rainy and windy, so I wasn't that surprised on Tuesday when I woke up to find we had no power. Other than missing a morning cup of tea and breakfast, I wasn't that bothered and assumed by the time I got home in the evening, normal service would be resumed.

Well during Tuesday, the storm continued. On reflection I shouldn't have driven. With traffic lights out, multiple roads closed due to fallen trees and flooding, it was not a fun day to be out on the roads. That evening the power still wasn't back on, but luckily I managed to find some matches and candles by the light of my phone.

As I've written about before, I'm a chronic night owl. Even if I go to bed early, I'm just not tired – I can lie there for hours, willing sleep to come. I've tried everything. For months I've been waking up early to an alarm, the theory being I'll eventually be so tired, I'll have to start getting sleepy at an earlier time. I stopped using my computer in the evenings. I turn off all but some dim side lights in the evenings. So I assumed on Tuesday, the unusual feeling of deep sleepiness at 7:30pm was due to the stressful driving conditions. But on Wednesday night, still with no power, I spent the evening reading by candle light – and was hit by the unusual feeling of tiredness at a similar time. And the next day – and the next. By the end of the week – after just a few days, I was waking up before my alarm. This never happens.

Finally power returned late on Saturday night – and I've still not turned my tv on. I've realised it had become a habit turning the tv on, I wasn't putting it on because there was something special I wanted to watch, but because that's just what I did in the evening. I haven't missed it at all – and I wonder how much part this has played in my new sleep pattern? I'm not sure if it's the light, or the stimulation – or perhaps both, but tv and artificial light have clearly not been helping my sleep pattern.

I've realised how much I really, really appreciate my washing machine, hot water, oven and fridge/ freezer – but the other things – perhaps I need to do without.

Reconnecting with a Simpler Evening Routine

Spending several evenings without electricity might not sound like a recipe for personal insight, but in a strange way, it was a reset button. Without background TV noise, the hum of appliances, or endless screen scrolling, I was left with just the basics — a few candles, a book, and my own thoughts. What I discovered was how deeply we rely on overstimulation without even realising it. The default evening habits we’ve built around bright lights and entertainment might be robbing us of restorative rest and meaningful downtime.

The rhythm of the week felt very different. Evenings were naturally slower. The pressure to multitask disappeared. And most importantly, I noticed a dramatic difference in my sleep patterns. Instead of lying awake for hours, I was falling asleep with ease. It felt like my body finally had the chance to listen to natural cues rather than being overridden by artificial ones.

The Impact of Artificial Light on Circadian Rhythm

As I reflected on the changes, it became clear that artificial lighting and screens were major culprits in my sleep disruption. The circadian rhythm — our internal body clock — is heavily influenced by light exposure. In nature, as the sun sets and darkness falls, melatonin (the sleep hormone) begins to rise. But modern life disrupts that process. LED lights, computer screens, phones and televisions emit blue light that tricks our brain into thinking it’s still daytime, delaying the release of melatonin and making it harder to fall asleep.

During my power-free week, I was exposed to minimal artificial light. Candlelight doesn’t suppress melatonin the way LED lighting does. Combine this with a lack of digital stimulation and it makes perfect sense that sleep came so easily — and that I woke up refreshed.

Rediscovering Old-School Comforts

There’s a certain peace in evenings lit by candlelight. It forces a slower pace, one where you can’t do a dozen things at once. I found myself focusing more deeply on reading, actually finishing chapters without interruption. I listened to the sound of the rain, I noticed the flicker of candle shadows on the wall — things that are usually drowned out by screens and noise. These simple comforts felt grounding, almost ritualistic in their calming effect.

Perhaps we’ve moved too far from the natural rhythms of the day. We try to hack sleep with supplements, special mattresses, and white noise apps — yet the simplest change of all is the one we overlook: turning off the lights and embracing real darkness.

Could Living More Like This Be Sustainable?

Now that the power is back, I’m trying to keep some of these habits in place. I haven’t turned the television on once. I light a candle in the evening instead of flicking on all the lights. I sit with a book instead of opening up another tab or binge-watching something I don’t even care about. It’s not about rejecting modern conveniences, but about reclaiming control over them. Just because something is easy or available doesn’t mean it serves us well.

Many people in the ancestral health and paleo communities speak about aligning with the sun — waking naturally and winding down as the sky darkens. But in a modern home, those cycles are barely relevant unless we make conscious choices to follow them. The power outage inadvertently put me on a natural rhythm, and the benefits were immediate.

Practical Tips for Embracing Lower Tech Evenings

If you're curious about recreating this experience without needing an actual blackout, here are a few ways to reset your evenings naturally:

Switch off screens at least an hour before bed: Replace scrolling with journaling, reading or listening to soft music.
Use candles or amber-toned lamps: These create a softer, more relaxing environment and reduce blue light exposure.
Avoid passive screen time: Turn off the television unless you’re watching something with intention. Background noise quickly becomes an unhealthy default.
Embrace analogue hobbies: Reading, knitting, puzzles, or even simply stretching can be far more restorative than you might expect.
Keep a consistent sleep schedule: Aim to wind down at the same time each night, even on weekends. The routine helps train your body to anticipate rest.

Appreciating What Matters Most

Of course, the return of electricity was a relief. I deeply appreciate hot showers, cooked meals, and laundry that doesn’t pile up endlessly. But it also reminded me that many of the conveniences we think we “need” are actually just habits. We can do without more than we think — and in many cases, our bodies and minds are better for it. A simpler evening routine doesn’t mean missing out. It means regaining peace, quality rest, and presence in the moment.

If you’ve been struggling with your own sleep, energy levels or screen fatigue, perhaps it’s worth experimenting with your evening setup. Try dimming the lights, skipping the nightly streaming, and slowing the pace. You don’t need a power outage to find a better rhythm — just a little intention and curiosity.

How I Got Control of My Emails

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At the start of the year I was getting over 350 emails. A day. I’d wake up in the morning to over 150, skim through to try to find any important ones, but would rarely make much headway before new ones arrived. I’d keep some unread to read when I had time – which never happened. I’d miss so many important emails because I was drowning in junk. My inbox had thousands of emails just sat there, being added to every day.

What’s the problem with this? I find 95% email are a huge waste of time – they take time away from the important things I need to be doing and are an added stress. And of course, make it so easy to miss those important emails.

Here’s what I did

Got to inbox ground zero

I took out the best part of a day to go through my inboxes, one by one. I have a few different email addresses, so it was not a fun task. But luckily, you’ll only have to put this level of effort in once, it will be easier from this point forward.

Unsubscribe

I was on so many mailing lists, the great ones were missed amongst the ones I have no idea why I was being sent. I made it a point from then on to unsubscribe to every pointless mailing list that was sending me emails. This is now only about 5 a day that I need to keep doing this for (initially it was hundreds each day). I’m now only subscribed to about 20 mailing lists for companies I’m really interested in. Those mailing lists for curtains, home studying, leaflet printing in London, cruises for the over 60’s – bye bye!

Turn of notifications

A lot of the companies and platforms I use were sending me notifications by email. Every time I was mentioned in a tweet, Twitter would email me. Every time I logged onto facebook from a new browser, another email. Every time someone joined a meetup group – sure, send me an email. I systematically went through and disabled all of these notifications – it’s resulted in a huge drop in emails.

Change my folder structure

I used to keep my emails in my inbox – now I keep my inbox as close to zero as I can – and have set up some meaningful folders, that I can organise my correspondence into.

Use my different email addresses properly

I have a lot of different emails, which I use differently. I have an email address along the lines of spam-me-here@gmail.com (not the actual email address ;-)) that I make sure is the only one I use for newsletters and competitions. I have my business email address and I have another that I only give out to friends. This makes it so much easier to be organised.

The three sentence rule

I love this one – I get so many emails every day that are hundreds and hundreds of words long. I used to read an email like this, and feel I’d need to park it and reply with an equally long response when I got time – which never happened. Now I send a maximum of three sentences back. It means I can reply far quicker, instead of never getting round to it – a far better compromise I think.

Templates

I get so many emails very similar in nature – I spend some time setting up templates that would answer the most common emails. This means I can very quickly copy and paste – and get the response out.

I’d love to hear the state of your inbox right now? Do you have any good tips for keeping on top of it?

The avocado economy economy global prices Paleo Network 2-min

The Avocado Economy: Why You’re Paying More

1 Comment

It's no secret that avocados are one of the best paleo foods you can get. Full of fat, the foundation of an amazing dessert recipe and with loads of alternative uses, you just can't beat an avocado.

The frustrating thing is how expensive they are. They literally grown on trees, after all.

Exactly how expensive?

Given that we've just come out of summer here in Australia, we grow them here, surely they should be cheap about now? In the Northern Hemisphere, they've presumably been imported, so you'd expect them to be at their most expensive about now?

So I compared prices of avocados available today, in Australia, the US, the UK, Canada and South Africa. Obviously prices will vary wildly in each country, but this should give an indication. You can save buying in bulk, but for the purposes of comparison, I took the single price. I converted currencies into Australian dollars at today's exchange rate, which could wildly fluctuate by the time you read this.

What did I find?

South Africa was by far the cheapest, working out at under $1 (Australian dollar) – hardly surprising given that they grow their own and have just come out of summer too.

Moving over to the Northern Hemisphere, Canada and the US are similarly priced, at $2.36 and $2.22 each. Surprisingly the UK is even cheaper at under $2 each. Though disclaimer – I've yet to have a good avocado there.

So where does that put Australia? Yes, you maybe guessed it – the most expensive avocado I found at almost $3 each. Three times the cost in South Africa.

I would love to understand why they are so expensive here, I fear the answer is as simple as “because they're prepared to pay it”. When I can buy a 1 kilo bag of carrots for $1, I can't see why avocados are so much more expensive. If you've got any thoughts or insight, I'd love to hear it in the comments.

Well, until prices come down, or I manage to grow an avocado tree in my garden, it's going to be carrots for dinner.

The Rise of the Avocado Economy

Avocados haven’t just become a staple in paleo households — they’ve become a global obsession. From smashed avo on toast to green smoothies and paleo-friendly brownies, this fruit is now a premium item on grocery lists and cafe menus worldwide. But what used to be a humble backyard fruit has become a highly commercialised and politicised commodity. The modern avocado economy is impacted by international trade agreements, water scarcity, weather fluctuations, transportation costs, and global demand. The result? A fruit that grows abundantly on trees can now command a price tag that rivals meat in some markets.

Seasonality and Supply Chains

Australia is lucky to have a climate well suited to avocado production, particularly in Queensland, Western Australia and northern New South Wales. But even with local growing regions, supply is not as straightforward as it seems. Avocados are notoriously fussy about when and how they ripen. If demand spikes unexpectedly or adverse weather conditions hit during the growing season, it can cause shortages that take months to resolve. Because they bruise easily and have a short shelf life once ripe, the logistics of storage and transportation play a big role in price too — even when buying local.

Export Incentives and Domestic Prices

One factor often overlooked in the avocado pricing conversation is the global export market. Australian avocados are increasingly shipped overseas, particularly to Asia, where demand is growing and consumers are willing to pay premium prices. For producers, exporting can be more profitable than selling domestically. As a result, more of the local harvest is redirected abroad, reducing the volume available to Australian consumers and driving up domestic prices. This economic decision benefits growers, but it’s frustrating when you’re standing at the checkout wondering why two avocados cost more than a whole roast chicken.

Water Usage and Environmental Impact

Another issue affecting the affordability of avocados is their water footprint. Growing a single avocado can require up to 70 litres of water, depending on the region and climate. In times of drought or with increased focus on sustainable farming practices, this high water usage is coming under scrutiny. In areas where water allocation is tightly controlled — such as parts of Western Australia — farmers may face additional costs or restrictions that further increase the price of production. Ultimately, those costs are passed on to the consumer.

Are Avocados Worth the Price?

From a nutritional standpoint, avocados remain one of the best-value health foods around. They’re rich in monounsaturated fats, fibre, potassium, B vitamins and antioxidants. For those following a paleo or keto approach, they offer a perfect macronutrient profile: high fat, moderate fibre, and zero sugar. They’re also incredibly versatile, used in everything from guacamole and salads to smoothies and desserts. But when prices surge close to $3 or more per fruit, it becomes harder to justify including them in your regular rotation.

Tips for Saving on Avocados

If you’re trying to stick to a paleo diet without blowing your food budget, there are a few ways to make avocados more affordable:

Buy in bulk when in season: Prices usually drop in winter and spring. Purchase a few unripe ones and stagger their ripening using the paper bag method.
Visit local markets: Farmers markets and roadside stalls sometimes sell avocados at far lower prices than supermarkets, especially if the produce is misshapen or slightly bruised.
Use frozen avocado: Some supermarkets now sell frozen avocado chunks, which are ideal for smoothies and recipes where texture isn’t crucial. They’re usually cheaper per kilo and have a longer shelf life.
Grow your own: If you’ve got the climate and space, an avocado tree is a long-term investment worth considering. Some dwarf varieties grow well in large pots.

Substituting When Necessary

Until prices become more stable or your homegrown supply kicks in, it might make sense to rotate your fats. Olive oil, coconut oil, tahini and nuts are all great alternatives that offer healthy fats and are often more affordable per serve. For creamy textures in dips or dressings, steamed zucchini or cauliflower with a splash of olive oil can sometimes fill the gap. Mashed sweet potato or pumpkin also makes a good avocado substitute in baking recipes, depending on the texture and taste you’re aiming for.

The Future of Avocado Pricing

Unfortunately, there’s no clear sign that avocado prices will decrease significantly any time soon. With global demand continuing to rise, and climate conditions becoming less predictable, they’re likely to remain a premium item for the foreseeable future. However, consumer pressure for more local, accessible produce and increased domestic production may eventually help balance the scales. In the meantime, being strategic with your purchases — and flexible with your recipes — will help you enjoy the benefits of avocados without compromising your budget.

What’s the Verdict?

Avocados are undoubtedly a paleo superstar food — but in Australia, they’re not the budget-friendly choice we might hope for. Whether it’s due to export priorities, water limitations, or just supply and demand, the avocado economy is far more complex than the fruit’s humble appearance suggests. Until prices ease or your backyard tree starts bearing fruit, it might be time to rethink how often avocados appear in your weekly meal plan. And if all else fails, there’s always a trusty bag of carrots waiting to be turned into something delicious.