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.
Being a vegetarian prior to our Keto life, I love discovering and making LCHF vegetarian recipes! This has become our favourite “quick meal” that is so delicious and nourishing.
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.