Pictures: Lindsay Kelley
When I first locked eyes with Lana Purcell in the waiting room of my daughter’s dance school I knew we had to chat. When I say ‘locked eyes’, I don’t mean in a creepy way, it’s just that the intensity of Lana’s piercing blue eyes is irresistible. So we chewed the fat – and I found my new health coach.
Lana Purcell
Career: health coach, workshop presenter, caterer and wholefoods cook.
Age: 34
Resides: Ocean Grove
Hubby: Chris – “soul mate, rock, best friend”.
Daughters:
· Sienna, 8. Wise, kind and caring.
Birth: Two weeks early but still 9lb 5oz.
“I shudder to think of how it would have been full term! The birth was great due to the heaven-sent epidural.”
· Eyde, 7. Passionate, energetic, bold.
Birth: Conceived just 10 months after Sienna.
“Another whopper, 9lb 6oz. Thank the Lord for epidurals!”
· Cassia, 3, Fun, sweet, snuggly.
Birth: A natural experience.
“I joined the midwifery program, which was excellent. I also tried art birthing, acupuncture and read lots of natural birthing books.
“Cassia ended up being 11 days overdue and my mental state was deteriorating rapidly. I demanded to be induced.
“I used the gas to control my breathing but I must admit I got to the point of, ‘Bugger this, give me the good drugs’. Of course, it was too late.
“She was another biggie – 9lb 7oz.”
Life before children: I spent my childhood in Singapore, Indonesia and the UK. I experienced the wisdom and wonder of an expatriate life.
I lived a little on the wild side through my twenties, learnt from my mistakes and got my act together to start treating my body, mind and soul with the respect it deserves.
Mission in life: To do something to help people every day.
Guilty pleasure: Toblerones and bubble baths. At the same time – even better!
Favourite quote: “History shows us that people who end up changing the world are always nuts, until they are right, then they are geniuses” – John Eliot
Favourite book: The Accidental Entrepreneur, by Boost Juice’s Janine Allis.
Angie Hilton: Well Lana, last time we caught up properly, I exposed myself by letting you raid my pantry to purge all the bad stuff. I then let you put me on a horrific detox that made me feel like I was dying. But like a moth to a flame, I’m always drawn back to you because you are such a good influence. What goodness are you delivering to the world at the moment?
Lana: (laughs) You’re never going to forgive me for that detox are you? But think of how great you felt afterwards!
Angie: Ha ha! You’re right.
Lana: Well since our last catch up when I was working as a health coach I’ve had a bit of a career change. I’m now working on my my true passion, which is educating children about nutrition and where food comes from through my new business Sprouts Canteen and Cooking School.
Angie: Sounds fantastic! How did this all come about?
Lana: My children’s school canteen closed down, which was no big deal to me, as I never really used it. One night my husband said to me, “Why don’t you take over the school canteen?” My instant reaction was “no way!” as I envisioned myself having to sell hot dogs, chips and zooper doopers (which as you know, would be against my whole food philosophy).
However, he had planted a seed, and after a little pondering I had a light bulb moment … I realised I could have a healthy impact – not only my own children, but on the whole school. It felt like the perfect way to combine my passion and work.
Angie: Gee whiz, that sounds awesome in theory, and I would be over the moon if you were in my children’s school, but was there an uproar from the kids who still wanted slushies?
Lana: Well we had to be sneaky and clever about it. We knew we couldn’t go all out with green smoothies and chia pudding, so we had to make versions of what they were familiar with, using more natural ingredients such as wholemeal flour and raw sugar. For example, our menu has things like coconut oil popped popcorn with himalayan pink salt, gingerbread men, healthy cookies, sausage rolls (with sneaky vegies), spaghetti bolognaise (with sneaky vegies) and fruit cups with yoghurt and coconut.
Angie: I love it! Have you had a big uptake?
Lana: It’s taken off so quickly that we had to invest in a warehouse with a commercial kitchen to keep up with the demand. Word seems to have spread so much so, that next year, we will be delivering to another four schools that don’t have canteens. We estimate that will be about 300 lunches per week operating only Wednesday to Friday.
Angie: My goodness, you must be busy. I struggle to make two kids lunches each day. Are you managing to find the work/life balance?
Lana: In a word NO! We are basically chasing our tails, as we really weren’t ready for it to take off this quickly. I definitely don’t have the balance right at the moment and I’m the first to admit it. Chris and I are like ships in the night. But the good thing is that we both want it to work, and can see the big picture. We’re putting in the hard yards now to get into a rhythm where we can control the pace a bit better. I have to say as well that without the support of my parents – especially my mum – that none of this would exist. Grandma has most definitely come to the rescue with helping to bring up my three year old and I am so very grateful.
I also made a point of setting the business up so that I can have the girls with me at any time. They love getting their hands dirty in the kitchen. Also, four of my core staff have children that come along, so it really is a family affair.
Angie: With this level of intensity do you get stressed? If so, how do you manage it?
Lana: Well, not so long ago I would have said WINE! A nightly wine just became the norm. But when I took on this business, and the grand plans for it grew rapidly in my head, I knew that I had to be on my game. I knew I needed a constant clear head not just for myself, but also to show everyone around me just how serious I was. So I joined up a free program called www.hellosundaymorning.org so that I was accountable to someone. I committed to them for 12 months. I was surprised at what a profound effect being ‘alcohol free’ had on my body, business, and overall life.
My go-to stress buster now is my bath. I have one every day – even if it’s at 11pm at night. It’s a must for me. It’s where I make all my business decisions.
Angie: Aah, a woman after my own heart. I’m a daily bather too. Why stand up when you can sit down I say!
So, where did your passion for healthy eating stem from?
Lana: My dad was diagnosed coeliac, Sienna was born with eczema and I had CIN 3 pre-cancer changes. I wanted to find natural ways to combat them so I decided to study at the Institute of Integrative Medicine (at the same time as Pete Evans and Sarah Wilson), which looks at over 100 different dietary theories. I went a bit crazy on all the fad diets for a while there. It all became too complex. In the end I decided to keep my message really simple – especially with the kids. I tell them “this is what it should like, this is how you grow it, this is how it should taste and this is how you can cook it” – as simple as that.
Angie: So on top of the 300 lunches per week you have the Sprouts Cooking School? What goes on there?
Lana: We like to explore all aspects of cooking in our classes, sometimes we start with getting the kids excited by getting them to make their own cakes and decorate them and then further down the track we introduce the educational aspect. We have a herb and vegie garden where they learn how to plant, care for, pick and then cook their own food. We then make things such as pastas, sausage rolls, healthy ice-cream, healthy cakes, etc. We also like to teach them things like setting the table and using manners.
Angie: Where do I sign mine up? Do you also teach them how to clean their rooms?
Lana: (laughs) Hmmm … there’s a new business in itself!
Angie: Thanks Lana. Hope you make your way into my children’s schools in 2017.
Lana: Love to!
Healthy Lunchbox Treat
Healthy Chocolate Crackle
Ingredients
3/4 cups walnuts
1 heaped tbsp almond butter
1/2 cup raisins
2 tbsp flax meal
2-3 tbsp maple syrup
1 cup shredded coconut
1 cup puffed rice
1 cup coconut oil
3/4 cup maple syrup
1/4 cup cacao powder
Method
Combine 3/4 cup of walnuts, one big tablespoon scoop of almond butter, 1/2 cup of raisins, two tbsp of flax meal and two to three tbsp of pure maple syrup.
Process the above together until it just starts to stick and clump. Add more liquid if too dry, add more solid if too wet and not clumping.
In another bowl pour one cup of shredded coconut and one cup of puffed rice.
For the chocolate binder, combine one cup of melted coconut oil, 3/4 cup of maple syrup and 1/4 cup of raw cacao powder. Add all three components into the same bowl and combine.
Place into a small lined baking tray and place in the fridge to set. Slice into squares and enjoy.
www.sproutskids.com.au
