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4.3
Italian wine shop specializing in amphora wines.
Visit website
Fulfilment service
Subscription
Dietary options
Gluten-free
Contacts
- Address
-
- Phone
- 61488676490
Listing updated
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How I started Pink Muesli is deeply personal. My Mother died of a stroke at 68 and I was
diagnosed with high blood pressure at 50. Being at high risk of a stroke, I was
prescribed the highest dose of hypertension medication including cholesterol tablets. My
nutrition-savvy son, Miguel, suggested... Show more… How I started Pink Muesli is deeply personal. My Mother died of a stroke at 68 and I was
diagnosed with high blood pressure at 50. Being at high risk of a stroke, I was
prescribed the highest dose of hypertension medication including cholesterol tablets. My
nutrition-savvy son, Miguel, suggested I start eating beetroot to improve my blood flow.
So I embarked on my own beetroot therapy, eating beetroot daily and/or drinking it as a
juice or tea. After six months, I went to my GP for a check up and my blood tests
showed normal levels. My GP was astounded because nothing else changed in my diet
and level of activity so it was clearly the beetroot that helped. My medication was halved
and I was ecstatic. I decided then and there to do something with this wonder food with
amazing healing properties. So I started experimenting with beetroot on what I knew
best to do, a breakfast cereal.
I’ve been into whole foods and making my own breakfast cereal since the mid-80s when
healthy eating was guided by Adelle Davis, the pioneer in the healthy eating revolution. I
made my own granola with what was available locally. This became a staple in my home
together with homemade yogurt. My son practically grew up on granola and yogurt for
breakfast. I gave granola as gifts to health-conscious friends and family. I became known
as the granola lady in graduate school in Manila. Moving to Australia in 2006, I noticed
the absence of granola in the supermarkets but the strong hold of muesli. Accustomed
to the crunch and sweetness of granola I did not take to muesli at all but did appreciate
the rawness of it. It became a natural segue to venture into incorporating beetroot into a
crunchy raw cereal. That is how Pink Muesli was born. You could say, this product has
been thirty years in the making.
diagnosed with high blood pressure at 50. Being at high risk of a stroke, I was
prescribed the highest dose of hypertension medication including cholesterol tablets. My
nutrition-savvy son, Miguel, suggested... Show more… How I started Pink Muesli is deeply personal. My Mother died of a stroke at 68 and I was
diagnosed with high blood pressure at 50. Being at high risk of a stroke, I was
prescribed the highest dose of hypertension medication including cholesterol tablets. My
nutrition-savvy son, Miguel, suggested I start eating beetroot to improve my blood flow.
So I embarked on my own beetroot therapy, eating beetroot daily and/or drinking it as a
juice or tea. After six months, I went to my GP for a check up and my blood tests
showed normal levels. My GP was astounded because nothing else changed in my diet
and level of activity so it was clearly the beetroot that helped. My medication was halved
and I was ecstatic. I decided then and there to do something with this wonder food with
amazing healing properties. So I started experimenting with beetroot on what I knew
best to do, a breakfast cereal.
I’ve been into whole foods and making my own breakfast cereal since the mid-80s when
healthy eating was guided by Adelle Davis, the pioneer in the healthy eating revolution. I
made my own granola with what was available locally. This became a staple in my home
together with homemade yogurt. My son practically grew up on granola and yogurt for
breakfast. I gave granola as gifts to health-conscious friends and family. I became known
as the granola lady in graduate school in Manila. Moving to Australia in 2006, I noticed
the absence of granola in the supermarkets but the strong hold of muesli. Accustomed
to the crunch and sweetness of granola I did not take to muesli at all but did appreciate
the rawness of it. It became a natural segue to venture into incorporating beetroot into a
crunchy raw cereal. That is how Pink Muesli was born. You could say, this product has
been thirty years in the making.
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