Let’s go back in time, approximately 3.5 billion years ago - to the VERY beginning. That duration of time is difficult for our human brains to comprehend. Yet, microorganisms were thriving in the primordial oceans of our young planet. They were converting energy from the sun into essential nutrients and this marked the beginning of life on Earth. These organisms were phytoplankton.
Now let’s jump ahead to the 1960’s when human’s began studying phytoplankton. This all started in Europe, specifically in Spain. A physician named Dr. Luvian who worked at the University of Cadiz, a microbiological university, specifically studying marine sciences. His team traveled all over the earth gathering different strains of phytoplankton from the oceans as part of their research.
They were focused on ocean phytoplankton because they knew that marine phytoplankton was the foundational, functional food for the Earth's ocean and necessary for the survival of the planet. If you took the marine phytoplankton out, everything in the ocean would die.
The fall season offers so much hearty goodness. As we know, eating seasonally is nourishing for the body and soul. This spaghetti squash lasagna is one of my favorite fall recipes. Most lasagnas are made with refined, carbohydrate rich noodles and few vegetables. While they may taste good, you won’t feel good afterwards. That’s what makes this one-pot meal the perfect complement to a cool autumn day. The squash is just a lovely accompaniment to the rest of the Italian goodness.
Tom Harper never dreamed his research around phytoplankton would lead him to a remedy for his cancer. Owner of a Vancouver Island based sea farm, Harper was simply looking for a way to extract phytoplankton from the ocean and then recreate its bloom in tanks.
There are lots of pH balancing foods on a keto/low carb diet, despite it being full of meat which can naturally lower your pH – not a good thing!
The trick to staying in ketosis is not only to avoid all obvious sources of carbohydrate, but also to be careful with your protein intake. If you eat large amounts of meat, eggs and the like, the excess protein will be converted into glucose in the body. This compromises optimal ketosis.
I’m constantly creating and discovering new healthy, low sugar snacks. It’s especially convenient when you need something satisfying to ‘grab and go’. My daughter, Ayla, especially loves these because they are very tasty and fun to eat. We love making them together - it’s simple to prepare and quick to clean up! This recipe makes 50 energy bites that you can store in the freezer and take out when needed.