Kill Your TV DINNER- Radical Recipes from the New Anarchist's Cookbook

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.

 

 

Radical Recipes- Locally grown Asparagus with Asian sauce

In today's busy world, convenience is king. Convenience is the reason we have McDonalds and microwaves. Why TV dinners were invented. Why non perishable food items are such a staple in the American household. And convenience is also what is wrong with the modern culture- so much is lost, so much is sacrificed in order to make it as easy and mobile friendly as possible.

Having said all that, I have to say I completely understand. I have fallen prey to the convenience mindset- in fact it dictated a great bulk of my life. There was a short golden time when my kids were little and I didn't work that I was able to make real meals, not warm them up. It was lovely, but I had nothing but time. That's not most people's reality, and its not my reality now.

Being a single mom,  and also just trying to be a socially conscious consumer, I need recipes that are yummy, fast, inexpensive, and easy to prepare. That is why I call these recipes radical- I never thought I could feed my family organic, locally grown, fully prepared meals on my limited budget, after working a full day. I am learning how to do it, and sharing what I learn.

(And when I said yummy- I really do need my food to be very super yummy. I can't just eat some bland crap just because its good for me. No way. One of my greatest joys is learning that eating healthy doesn't mean you have to sacrifice yumminess!!!)

The beauty of today's recipe is that its super quick and easy. And oh my God, its so freaking good. I am eating it right now. I love to go to restaurants and try to make what I ate at home, and this is one of those dishes. For months I have been trying to duplicate the green beans at one of my favorite sushi places-  the sauce, mainly. I have tried to create some rather elaborate sauces, but as it turns out, this one is really simple. I finally asked them, and I was surprised when they told me exactly what to do. Today I tried it on some super fresh, super skinny asparagus I got at the farmer's market this morning.

Radical recipe #128, Asian Asparagus

So here is the recipe. it takes 5 minutes.

Asparagus locally grown organic
oyster sauce
garlic (one clove, cut up into tiny pieces)
sesame oil

I threw the all the above into a wok and added the asparagus and sautéed until it was cooked through but still al dente, not mushy or soft.

I can't tell you how much of each thing- its up to your palate, and I never consider cooking an exact formula. You can't go wrong no matter how much or little you put, and you will learn what you like.

What is so radical about this? For me, radical recipes are all about finding something that will satisfy a person, which can be a stand in for when our taste buds start luring us in the wrong direction. I frequently go into the kitchen and want something yummy and fast. Usually that isn't something that is in keeping with my lifestyle- and the temptations abound in a household with two teenage girls. I am really committed to training my taste buds, so I am no longer a slave to them. I want to crave fresh, healthy, locally grown food. But I wasn't raised to like that stuff, and so its an ongoing process of learning how to replace my usual go-to processed foods with better choices.



I love Michael Pollan

I have to tell you, today when I was hungry, the last thing I wanted to do was NOT eat something that was a go-to food. I really didn't want to eat something green or vegetably or fruity. I wanted a peanut butter and jelly sandwich- white bread, Jif peanut butter and some grape jelly.  For me to choose to make this asparagus dish instead is kind of a big deal- it goes against all my programming.  That's the point, though. Occupying yourself means to switch gears, question everything, and re-program yourself in the way that is true to your core being. I dare say all our core selves are aligned with well being, and the sustainability of the planet, when you get right down to it.  Who, when stripped of all their bullshit, doesn't truly want to be healthy, and live peacefully on a planet that is thriving?

Google the MAM to find out where its being held in your area!!!!

OCCUPY YOURSELF!

xoxo,

Ashley Dane

Radical Recipes/ Crispy Brussel Leaves with Truffle (and a song to cook by)

I am really tickled that this blog has been getting so many hits! Whoever you are, reading this right now, I think about you all the time. I don't have to know you- but the fact that you are here, now, reading this- it means a lot to me to be able to write this- for you. I don't write this blog for me.

So last weekend, I went to one of my favorite little eating spots, La Poubelle. I love that the name means 'trash can' in French; I love anything irreverent and cheeky. Inside, you can barely see what's going on- its primarily lit by candles and dim Edison bulbs. The music they play is really good, and instead of the usual sports on the TV behind the bar, there is usually an old black and white movie. Its all about the atmosphere, and that suits me just fine.

La Poubelle Bistro in Los Angeles

There is a dish there that I really like, which surprised the hell out of me. Crispy brussel leaves. Sounds weird, right? But it is sooo good. And in my new lifestyle of eating in ways that will not support evil food corporations, it seemed to me that learning to make this dish would be a yummy alternative to some of the other things I am trying to eliminate, like Kraft mac and Cheese, for example. Or any brand with GMOs, or an affiliation with Monsanto. Or steak. (I don't know that I am going vegetarian, but I can see how limiting my meat intake, which used to be DAILY, has its merit in taking this stand.)

I made them today, and they were AMAZING! And easy. I won't ever share a radical recipe on here that is time consuming and tedious- I just don't have the kind of life where I can commit to hours in the kitchen.  But I want a lot from my short time in the kitchen- and I bet you feel the same way.

Here is what you need-

1 lb brussel sprouts- fresh ones, not frozen, preferably organic!!
1 cup extra virgin olive oil (click the link for a study by UC Davis on fraudulent extra virgin olive oil, as well as non GMO brands)
salt, or truffle salt, if you like truffle

there are two tricks to make this work- very hot oil, and peeling the leaves off the brussel sprouts. I found that if you cut the stalk-y end of the brussel sprout, you can peel the first few layers off easily, then you have to cut a little more off again to loosen the leaves from the center of the stalk. This is the most time consuming part of this culinary adventure. I suggest putting on some good music so your mind won't spin out and make you start thinking about other things you need to do- it happens a lot, and that takes one out of the experience. Just be with the task, don't rush. Here is a good song for peeling leaves by-

When you are half way through, put oil in a pan- you can use a frying pan- a wok is better- but what I learned today is that when you put those things in super hot oil, it spatters like a mofo.  Once you sense that the oil is good and hot, get a lid or a cooking screen ready to throw over it after you toss the leaves in the oil. I had a glass lid, so I could see what was going on underneath. I sort of held the lid over the skillet and tossed the leaves around in the oil, moving them so they didn't burn. You want them to get crispy and a little brown around the edges, though.  Maybe 3 minutes, depending on your stove top.

Once they are done, spoon them out with a draining spoon, allowing the oil to drip off for a few seconds, and onto a plate. Sprinkle them liberally with salt or truffle salt. I promise you, even if you think you can't stand brussel sprouts (I did) this is surprisingly delicious.

I am no cook, so I can't tell you how many people a pound will feed. If you are like me, then I would say make it once for yourself to see if you like it and gauge your own measurements for future reference.

I hope you like it! You certainly don't get the ambience of La Poubelle, but its way cheaper than $15 for a small dish of it. I will be eating a lot of this as I continue to replace my processed, super convenient food preferences with healthy alternatives. I get excited about this stuff, as this is the little tiny revolution that is a game changer for me and for my family- we are taking a stand not to support the major food corporations that seek to dominate the world food supply, while killing our bees, making us fat and threatening our overall health with GMOs. Screw that. There is yummy food in the world that isn't in a box or a bag or shrink wrapped or in a can. Believe it! OCCUPY YOURSELF!!!

Me and my sprouts, and me with a mouthful of sprouts, because I am a cheeky brat.