As many of you may know this month is heart awareness month. It is not often that we take time to stop and think about the health of our hearts. I think we often take it for granted that it never skips a beat and does so without us even checking in to regulate it. Our body is a miracle.
That's certainly something to think about and appreciate the next time you find yourself giving your body criticism about its shape and size. Not only does the way we eat directly impact our health, but it impacts our planet.
Exercising an educated choice as a consumer allows you to prioritize and equally choose both your health and the health of the planet at the same time.
The reality is, these two aspects are oftentimes overlooked as being separate, but they are inexorably linked.
A healthy, sustainable planet means food security, water, biodiversity, environmental stasis, and abundance.
If every person made a small change to their protein choices, we could be looking at a very different picture in the years to come.
From global warming to food security and personal health.
When the Marine Stewardship Council contacted me to share with you the importance of not only looking after our hearts but our precious earth and doing so through a balanced healthy diet that includes sustainable seafood, I knew that this was something that I wanted to share with you.
From a health perspective, fish is the obvious choice. High in Omega 3's, vitamin D, and iodine it reduces the risks of high blood pressure, heart disease, stroke, type 2 diabetes, Alzheimer's disease, rheumatoid arthritis, to name a few. The list seems endless.
From an environmental perspective; sustainably sourced fish has the lowest carbon footprint of all the proteins and the benefits of MSC seafood ensure well-managed fisheries with minimal impact on the bigger ecosystem, ensuring the supply is met on healthy fish stocks within sustainable limits. This ensures the survival of our oceans for future generations AND supports livelihoods that depend on our oceans.
Mass Feedlots and the volume of deforestation to meet consumer demand for the land-based animal proteins of beef, pork, chicken contribute to many of the fundamental problems we face today as a species.
These events are not mutually exclusive; you cannot look at the problem of wholesale, unsustainable farming practices without acknowledging the other, which is our insatiable appetite for red meat at the expense of the planet.
I decided to write up a delicious recipe that puts fish at center stage, exactly where it should be.
This fish curry recipe takes a traditionally vegetarian dish and elevates it to a weekly dinner staple. After tasting it, I'm sure your entire household will agree to it making a regular appearance.
By voting with your wallet as a consumer you can affect change on so many levels. It is our responsibility to buy better and MSC has made it so easy for us to do. There is something for everyone when it comes to the MSC blue label. From pickled herring to luxury caviar you can find something to fit the event and your budget.
Did you know that the way to identify the sustainable fish at your local grocer is to look for the MSC blue label?
The MSC program is a collective effort that could not exist without the many fishermen around the world who work to safeguard stocks, ecosystems, and their livelihoods.
Fishing is more than just a job, it forms the backbone of many communities.
To be MSC certified, fisheries are independently assessed by scientists and marine experts to ensure they meet their standard for environmentally sustainable fishing. Annual audits ensure that they maintain these standards.
So next time you are in the supermarket choosing what to have for dinner. Take three deep breaths, pull yourself present, and make the mindful choice of MSC blue label fish.
Your heart (and the planet) will thank you.
Find out more by clicking here on sustainable fishing with MSC.
Fish Red Curry
Ingredients:
170 grams fine egg noodles
1 tablespoon olive oil
1/3 cup peanut oil
500 grams white fish such as hake or cod, cubed
2 garlic cloves, minced
6 spring onions, finely sliced
80 grams of Thai red curry paste
2 tablespoons soya sauce
1 tablespoon fish sauce
2 teaspoons chilli flakes (or less if you don’t like heat)
juice of 1 lime
2 tablespoons honey
400 ml of coconut milk
1 punnet sugar snaps
1 generous handle coriander
1 small pineapple, peeled and sliced into pieces
1/2 cup roasted peanuts
bean sprouts and lime for serving
Instructions:
Cook the noodles in salted water as per packet instruction and set aside. Add a glug of olive oil so your noodles don’t stick when it comes time to serve.
Meanwhile, in a medium frying pan over medium heat add a drizzle of peanut oil. Add the fish and sear on each side until just cooked through. Roughly 3-4 minutes. If your pan isn’t big enough do this in two batches. Once ready remove from the pan and set aside on a plate.
In the same frying pan over medium heat add another dash of peanut oil. Add the spring onions and saute for three minutes. Add the curry paste and saute for an additional two minutes releasing the flavours. Add the soya sauce, fish sauce, chilli flakes, lime juice, honey, and cook for an additional two minutes stirring often and releasing the fragrant flavours. Add the coconut milk and stir in with the rest of the ingredients. Allow the sauce to simmer for 5-10 minutes on reduced heat. This will allow the flavours to develop.
Once the sauce is ready add the sugar snaps and fish to the sauce. Cook until the fish has warmed through and the sauce has thickened. Roughly five to ten minutes. Once ready remove from the heat and stir in the coriander.
To serve add the noodles to your bowls and pour over the curry. Top off with coriander, pineapple, and peanuts for that extra crunch!
-Melissa