Food Myths

We live in an age where news and advertisements are more prominent than ever. Where before they were simply fibre one bar adds in between the Simpsons they are now placed in front of our faces every time we check our Facebook, scroll Instagram or watch Buzz feed food videos on you tube. Every area of merchandise and every item consumable for us consumers is marketed and package elegantly before us as we do what we do best as we use technology. With this social media explosion the food business has also kept up to its market and shows its self in snap chat “Taste” online snap stories, skip the dishes, and Instagram food pages. What has really affected myself personally is often the misused interpretations of food as well as the constant fads and myths that are now expressed in our media. You may have read something online along the lines of ” Top 10 Super Foods”, and the constant buzz over products that are all natural or organic. It is a very scary world that we live in when it comes to what we eat, hearing all the talk about hormones in beef, and the fears of eating gluten and anything that has too much fat content. In a class last my first year of university I was given a lecture by a professional in the food industry about organic produce and it was extremely eye opening.

Our class was told that often combined produce and turkey/poultry farms, while insecticides were not used on the produce, manure from the neighbouring poultry far was used to help the plants grow, but this saying hormones and bacteria preventing sprays was used on the poultry. Somehow these companies ave managed to double the price of their produce and still have product that is not actually “organic”. The scary thing about this particular situation is that farms everywhere slide by regulations with stunts such as this. It is also not proved that eating organically has anything to do with cancer and long term health issues. There have been no studies that actually prove the claims that our media dishes out to us. There is so much research that can be done in all area’s of healthy eating and consumption. Everyone will have an opinion and they are entitled to that opinion, but I personally believe in the power of eating food that is colourful, fresh and whole. I do not shop organically but do shop for foods that I know will be beneficial to my body.

Anyways that was just a little bit of a rant I had to get out but for this weeks meal plan I am going to be making spaghetti squash spaghetti and here is the recipe

INSTRUCTIONS

ROAST THE SPAGHETTI SQUASH:

  1. Preheat the oven to 415 degrees F. Cut the tip and tail off the spaghetti squash and use a metal spoon to scoop out the seeds and innards.
  2. Drizzle the flesh with algae oil and sprinkle with sea salt. Place squash on a baking sheet cut-side down, and roast 45 to 50 minutes, or until very tender. Remove from oven and allow squash to cool enough to handle.
  3. Use a fork to release the spaghetti squash strands and transfer to 2 to 4 bowls.

PREPARE THE BOLOGNESE:

  1. While the squash is roasting, make the bolognese.
  2. Heat the algae oil in a large skillet over medium heat. Add the onion and sauté, stirring occasionally, until onion is translucent, about 8 minutes. Add the garlic and herbs (oregano through cayenne) and continue sautéing another 3 minutes.
  3. Scoot the onions off to the side and add the ground beef. Allow the beef to brown without touching it for 3 minutes. Flip and continue browning another 3 minutes. Use a spatula to chop up the meat and stir everything together. Don’t cook the meat all the way through just yet.
  4. Add the sea salt, crushed tomatoes, tomato paste and pure maple syrup (if using) and stir well. Bring sauce to a full boil, then reduce to a simmer. Cook sauce at a gentle bubble, stirring occasionally for 30 minutes (up to 1 hour).
  5. Taste sauce for flavor and add more sea salt to taste.
  6. Serve over spaghetti squash with fresh basil.