“I believe that it is better to tell the truth than a lie. I believe it is better to be free than to be a slave. And I believe it is better to know than to be ignorant.” - H.L. Mencken
Showing posts with label BRUSSEL SPROUTS. Show all posts
Showing posts with label BRUSSEL SPROUTS. Show all posts
If you have been keeping up with the recipes from the New Anarchist's Cookbook, then you probably know that I am borderline fetish-istic about brussel sprouts. Its a phenomenon that delights me to no end, considering I have spent most of my life sneering at them, determined never to eat a single one. It goes hand in hand with Shake the Hive's philosophy about an inner revolution. What sort of things have we decided were true, without even investigating? What's been branded to us that we never questioned? How much of what we think or believe we like, want. or prefer are even our own beliefs or preferences? Because I am here to tell you, I thoroughly believed that brussel sprouts were disgusting and uncool- and I am so happy to have proven myself wrong. That's a sign that a good revolution is taking place!
There was a time that this was considered progress: a revolution in modern convenience!
So this is the KILL YOUR TV DINNER. Young 'uns might not remember TV dinners- they were the beginning of the end for the American diet. To make these ultra convenient dinners, all kinds of processed food products were invented that were lacking in the nutrients that the original food would have delivered. But it seemed a small price to pay for the convenience of having a full meal, ready to eat, simply heat it in the oven, break out the tv trays, and plant yourself in front of the boob tube. No nutrient for the body, no nutrients for the brain- and we wonder how America got to be this way.
The Zombie Apocalypse is already here
KILL YOUR TV DINNER
prep time- 8-10 minutes cook time- Depends on how you like it skill level- 0
What you'll need-
aluminum foil (disclaimer- this might not be the best thing for you, I still use it for now) Fish of your choice- I used Swai Organic Brussel sprouts (scroll to the bottom of page for nutritional info) Nutiva organic extra virgin coconut oil (I met this company at the recent Green Festival in LA- awesome people, awesome product! Certified organic and certified non GMO. Order from them- I totally endorse them as a purveyor!!) Chili garlic Sauce Organic garlic Himalayan Pink Sea Salt (you can use whatever, but this is all I ever use) Truffle Salt Nutiva Organic Chia Seeds (Same purveyor as the Coconut oil- good price for a big bag of certified organic chia seeds!)
Preheat oven to 400 degrees
Place the fish inside a piece of aluminum foil, a piece big enough to wrap the fish up in Chop up garlic and put it on top of the fish Put Coconut oil on top of fish and salt the fish, to taste Wrap up the fish so its in a foil packet and set aside
Not unlike a TV dinner- its all prepared at once. But this is GOOD for you!
Cut Brussel sprouts in half Make a tray out of aluminum foil so the oil can't run out the sides place sprouts with the leafy side down and cover with coconut oil and truffle salt
Now put both the fish packet(s) and the tray of Brussel sprouts in a cookie tray and put in the oven.
You will want to take the fish out earlier than the Brussel sprouts- but this will have to be at your discretion. My fish was frozen and I cooked it that way, so it took longer. Yours might not be frozen, or it may be thicker, so you'll have to keep an eye on it.
I like my Brussel sprouts to burn a little on the outside leaves- it give a lot of flavor and is nice and crispy, while the inside is soft and yummy.
When you take out the fish, you can leave it in the foil so it doesn't get cold. Once you take the sprouts out, unfoil the fish and put it in a plate, and add the garlic chili paste (spread it on the top of the fish) and sprinkle with chia seeds.
As with all Radical recipes, this is very easy and *convenient* to make. Convenience is still something sought after, and it can be had without sacrificing the nutrition your body needs. We want to have healthy bodies, because then our bodies belong to us. If we are not in good health (such as a huge percentage of Americans, who suffer from illnesses traceable to diets of processed foods) then our bodies belong to the Big Pharma and the insurance and medical corporations- and trust me, that's how they want it. Being healthy is revolutionary! A big up yours to the food corporations that would prefer you to compromise your health with their food products!
Oh so yummy! Kill Your TV Dinner!
And a little flashback to the days of yore, when the TV Dinner was a groundbreaking new achievement in modern convenience...
Shake the Hive!!
xoxo,
Ashley Dane
Health benefits of brussel sprouts
The sprouts are one of the low-glycemic nutritious vegetables that should be considered in weight reduction programs. 100 g brussel sprouts provide just 45 calories, nonetheless, contain 3.38 g of protein, 3.80 g of dietary fiber (10% of RDA) and zero cholesterol.
In fact, brussels sprouts are a storehouse of several flavonoid anti-oxidants like thiocyanates, indoles, lutein, zea-xanthin, sulforaphane and isothiocyanates. Together, these phytochemicals offer protection from prostate, colon, and endometrial cancers.
Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol is found to be an effective immune modulator, anti-bacterial and anti-viral agent through its action of potentiating "Interferon-γ" receptors.
In addition, brussel sprouts contain glucoside, sinigrin. Early laboratory studies suggest that sinigrin help protect from colon cancers by destroying pre-cancerous cells.
Brussel sprouts are an excellent source of vitamin C; 100 g sprouts provide about 85 mg or 142% of RDA. Together with other antioxidant vitamins such as vitamin A and E, it helps protect the body by trapping harmful free radicals.
Zea-xanthin, an important dietary carotenoid in sprouts, is selectively absorbed into the retinal macula-lutea in the eyes where it is thought to provide anti-oxidant and protective light-filtering functions from UV rays. Thus, it helps prevent retinal damage, "age-related macular degeneration related macular degeneration disease" (ARMD), in the elderly.
Sprouts are the good source of another anti-oxidant vitamin A, provides about 754 IU per 100g. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for acuity of vision. Foods rich in this vitamin have been found to offer protection against lung and oral cavity cancers.
It is one of the excellent vegetable sources for vitamin-K; 100 g provides about 177 µg or about 147% of RDA. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain and thereby, preventing or at least, delay the onset of Alzheimer's disease.
Further, the sprouts are notably good in many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential for substrate metabolism inside the human body.
They are also rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. 100 g fresh sprouts provide 25 mg (1.5% of RDA) sodium and 389 mg (8% of RDA) potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
Brussels sprouts are incredibly nutritious vegetable that offers protection from vitamin A deficiency, bone loss, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.
I have gone my entire life hating brussel sprouts, categorically. Emphatically. Ridiculously, as it turns out- I never ate a single one until a couple of months ago. Now I am feeling repentant and a little hang dog that I could be such an inveterate brat as to turn up my nose at something simply because it, well...looked like a tiny cabbage, and cabbages are old people food. And, let me be perfectly honest, it didn't fit into my food groups, which went something like this-
That is my explanation of two brussel sprout recipes in a row. I am happy to discover I am wrong, and am reveling in my new found delight that there is food outside the realm of sugar-y processed goodness. If you think I am joking, I will have you know I ate nothing but Kraft Deluxe mac and cheese and ten spoons of cookie dough nuked in the microwave and smothered in milk for an ENTIRE WINTER last year. I've come a long way, baby.
This brussel sprout dish I recently ate at the uber fabulous SLS hotel in Los Angeles. I don't usually go to such swanky places, but on this occasion I did, and of all the amazing things I ate, the sprouts were my favorite. I was lucky enough to get my hands on the recipe, and here it is- scaled down and sans the 'lemon air'. When you order this dish, it comes with what looks like foamy soap bubbles on top. Its lemon air. if you want to know more, check it out here. There is a video to walk you through it as well.
Makes one serving- You will have to do the math for each person you plan to serve
3 oz. Brussels Sprout Leaves (organic, or from your local farmer's market) you have to pull the leaves off the stalk-y bit...I had to cut a little off the stalk to get the leaf to come loose, and as you go in further you may find you need to cut it again- they should look like this-
Its upside down, I don't know how to reverse it, but that is some amazing Himalayan sea salt next to the brussel leaves
1 T. sliced Green Grapes (or whole champagne grapes) (I got the champagne grapes- if you can get those- Trader Joe's has them- they are your best bet) 1 T. Lemon Pith (What the hell is pith??? I'll tell you. Its the bitter white stuff on the inside of a citrus peel. You don't have to use this but yo ucan. I scraped it off with a knife.) 1 T. Granny Smith Apple (medium dice) 2 T. Sherry Vinaigrette (sherry vinegar + olive oil) (red wine vinegar will do just as well, you won't taste the difference unless you are some kind of vinegar aficionado) 1 tsp. Dried Apricot (medium dice) (Yes, these are plain old dried apricots- you can usually get them at your local farmer's market) 1 tsp. Chives Lemon Zest
The Radical Recipe Laboratory in Full swing, Yo!
1. Trim the Brussels sprouts. 2. Put water on to boil
3. dice into small squares the apple and the dried apricot (make the apricot bigger squares, its hard to cut precisely) chop chives, and put all in a small bowl with the grapes.
4. Mix vinegar and olive oil in a small bowl 5. Put a teaspoon of salt in the water (I prefer Himalayan sea salt- its the best)
6. Blanch Brussels sprouts leaves for 60seconds in boiling salted water. (I would take them out with a big spoon and put in a big colander- bite one- if it doesn't sort of melt in your mouth and is still rubbery, blanch them a little while longer) 7. Place in mixing bowl with apricots, apples, grapes, chives, and sherry vinaigrette. Mix well. Add a little sea salt. 5. Place lemon pith puree on bottom of bowl and pour brussels sprouts mix NOW EAT LIKE YOU GIVE A GREEN GODDAMN! BECAUSE YOU DO!
I couldn't wait, so here is a picture of my half eaten brussel sprout dish. So freaking good I could slap my grandma!
So the skinny on brussel sprouts is... they are extremely nutrient dense. The more you eat, the less likely it is you will succumb to a variety of ills. And since we are all endeavoring to avoid GMOs- you can safely make this dish from locally grown produce and a couple of condiments from TJ's. Hell to the yeah! Its very sexy to know how to whip together a tasty dish of pure goodness. It will wow your friends and impress your neighbors. And you will be giving a little FU to the bad guys at Monsanto!
BENEFITS OF BRUSSEL SPROUTS
Cholesterol The high fiber content (over 15% of our RDA) of Brussels sprouts lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Because many of these bile acids are coupled with fiber, the liver is charged with producing more bile acid to digest fat, and therefore requires more cholesterol to do so, ultimately lowering the cholesterol amount within our bodies. DNA Recent studies have shown that certain compounds in Brussels sprouts block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells.
Antioxidants A host of antioxidant ingredients are found in Brussels sprouts, including Vitamins C, E, and A, as well as the mineral manganese. Furthermore, flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol also serve well to protect against oxidative stress on the body's cells. Inflammation Glucobrassicin, a glucosinolate particularly abundant in Brussels sprouts, has been shown to fight inflammation on a genetic level once converted into the molecule indole-3-carbinol, or ITC. Furthermore, one and a half cups of Brussels sprouts contain about 430 milligrams of omega-3 fatty acids (about ⅓ of the daily recommended amount) that are an essential part of our body's anti-inflammatory messaging molecules. Finally, the wealth of vitamin K found in Brussels sprouts has been shown to effectively regulate our body's inflammatory responses.
Cancer Prevention Glucosinolates in Brussels sprouts and their detox-activating isothiocyanates are shown to fight against and even prevent various cancers, including bladder, breast, colon, lung, prostate, and ovarian cancer.
Cardiovascular Support Brussels sprouts contain the isothiocyanate sulforaphane made from glucosinolates. This powerful compounds not only triggers anti-inflammatory activity in our cardiovascular system but may also prevent and even possibly help reverse blood vessel damage. By regulating inflammation within the body, Brussels sprouts can fight against the onset of heart attacks, ischemic heart disease, and arteriosclerosis. Furthermore, the lowered cholesterol mentioned earlier may also lessen the possibility of arterial blockage.
Digestion and Diet One cup of Brussels sprouts contains four grams (16% of the RDA) of dietary fiber, which can aid in digestion, prevent constipation, maintain low blood sugar and check overeating. The sulforaphane found in Brussels spouts also protects our stomach lining by obstructing the overgrowth of Helicobacter pylori, a bacteria that can lead to gastric cancer.
Vitamin K Brussels sprouts are especially high in vitamin K (one cup contains 273.5% of the RDA), which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.
Vitamin C The nutritional benefits of vitamin C (one cup contains over 161% of the RDA) found in Brussels sprouts ensure a healthy immune system, ward against hyper tension, lower blood pressure, fight lead toxicity, combat cataracts, and serve as a powerful antioxidant that prevents “cellular rust,” which can lead to atherosclerosis, heart disease, stroke and cancer. Vitamin A Brussels sprouts also contains over 20% of the RDA of vitamin A that boosts immunity, protects eyes against cataracts and macular degeneration, maintains healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs. Folate A biochemical event called the methylation cycle relies on folate to properly transcribe DNA, transform norepinephrine into adrenalin, as well as transform serotonin into melatonin. Furthermore, folate suppresses the amino acid homocysteine that has been shown to contribute to heart disease. One cup of Brussels sprouts contains a healthy dose of folate (almost 25% of the RDA) and the health benefits associated with it.
