The Rebellious Vegetarian

“if You Re-Bel With A Cause, You won’t be a Rebel Without a Cause” – Last Chance Charlie

‘Eat organic’; ‘Free Range & Cage Free’; ‘Grass fed – no steroids’; ‘wild caught – no nets – on lines‘. 

‘Cramped enclosures‘; ‘de-beaked and abused’; ‘over-farmed &; over-fished’; ‘outbreaks of disease’; ‘Tyson and Monsanto’.

Am I the only one that is getting a little weary of all the Preaching and the Guilt that pervades the Medias’ coverage of, ‘Food – Its Evils and Horrors’. 

That might as well be the Headlines.

Or why do they say things like, “Caught in the dastardly clutches of President Bar-Sinister, Food is the hapless victim in the battle of Good vs. Evil”…

… if what they really mean is “Bi-Partisanship, Cooperation, Compromise and Consensus”?

When they’re not making you feel Guilty, you are made to feel Un-Educated. I’ve heard people with advanced degrees say, “I have a PhD and I couldn’t even figure it out”, about normal everyday things.

That’s the real conspiracy, make everyone dependent on Them.

That is why you hear words like, “We Know that You are having a Difficult time adjusting to this change in Dietary Life-Style, which is why We are providing You with Prepared [pre-selected, pre-tasted, pre-tested, pre-demographed, pre-TradeMarked, pre-packaged and pre-sented] meals for your… entire Week/entire Month/entire Year/entire… Life

It is the same thing when I go grocery shopping. The media and mainly my wife, have me so paranoid and programmed, that I find myself doing the same things that I used to think only ‘fanatics’ do: 

Freak out over the news – Go to the library and read every book about it – Throw out all the meat in the freezer – Eat corn on the cob without butter – Map out a route of at least 5 different stores and 2 of those are Farmers markets – Tell Everyone that they Did and Do. 

So My resolution to reclaim my sanity, for the remainder of this year and into the next, and for ever long this lasts, is to stop listening and start enjoying. 

I have heard enough to make up my own mind and I agree with the things I agree with. I’ll reserve judgment on other things as the information becomes clearer, but that doesn’t mean I’ll be careless and overindulgent. Give me some credit for good sense.

But if I have to eat ‘wood chips’, I’ll eat them the way I want to eat them – with roasted red peppers, garlic and goat cheese – thank you very much.

It doesn’t cost more either with all the money we save annually buying our beans, rice and cereal in bulk – I’m talking 50lb bags.

Fresh local fruits and vegetables on par with major chain prices. The only things I pay a little bit extra for are ‘accoutrements’ like:

Mango salsa and powder, eggplant and garlic spread, feta with herbs, cumin seeds, Jamaican Curry powder and apple-wood smoked, salt and pepper.

I love to eat and I need to be happy about what I’m eating; and I am happiest when I can be creative.

So if you don’t mind, I’d like shaved Pecans, sliced Strawberries and Bosc Pears with my Pan-Seared Wild Alaskan Salmon salad: 

A skinless fillet, 

Marinated in a blend of extra virgin olive oil, fresh rosemary, basil, oregano, garlic, cracked pepper and sea salt, 

The garlic and herbs chopped and mixed together, blended with the olive oil, salt and pepper,

Rub into the flesh side only,

Let sit for 20 – 30 minutes in the refrigerator,

 Then place flesh side down in a hot nonstick pan for 45 – 60 seconds, 

 Until you get a nice golden brown searing and caramelizing of the fresh garlic and herbs; 

 Turn over and cook for another 90 seconds and remove. 

Cooked to perfection, the flesh flaky and moist, it is ready to be served on a tossed bed of mixed greens and spinach, mixed with Feta, red and yellow peppers, broccoli, cucumber, sliced cherry tomatoes and baby carrots, red onion, cilantro and avocado, then garnished with shaved Pecans, sliced Strawberries and Bosc Pears.

As an alternative to either a Raspberry Vinaigrette or Light Poppy-seed dressing, try a tablespoon or two, of Mango Salsa from Trader Joes.

I think I feel a cookbook coming on.

 Copyright ©2010 Anthony Hall


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