Here’s an interesting thought that I’m sure you have heard before…..The only constant is change.

If everything, including ourselves is constantly in flux, constantly changing and evolving, why do we struggle so to make our lives “stable” as though that is a positive.  Are we not fighting against nature, walking uphill, spitting into the wind?

Deepok Chopra, in the book The Third Jesus, says “Physicality is an appearance created by the mind.  Radical uncertainty is at work all the time.  Instead of struggling to make life stable, unchanging, unambiguous and certain, accept that you are a product of an uncertain, ambiguous create.  This isn’t a flaw.”

These are random thoughts as I prepare for a change….a change in location, change in weather, change in my gardens, change in lifestyle… constant change.  And it’s all good…I’m excited.  It’s time to change locations for the winter.

I had to pull the kale and collards out of the garden today…I will miss them until I replant next season.  In the meantime I will buy from organic sources.

And, that leads to my new favorite recipe using kale and the last of the carrots from the garden.  Hubby and I have had this twice and we loved it even better the second time.  It’s kale chips over carrots and rice with the luscious runniness of fried eggs.  Geez, it’s good.

Crispy Kale Rice Bowl
We have hearty appetites and eat this as our main dish so the recipe makes two servings for us. The original recipe that I adapted from one I found in Everyday Vegetarian magazine says it serves four. You decide. MAKE IT YOUR OWN: Change up the seasonings…fresh thyme or tarragon, dried oregano or curry or cumin powder. Roast garlic cloves along with the carrots. Try different kinds and flavors of vinegar. Top with toasted sunflower or pumpkin seeds. Have fun with this.
  • 2 c cooked brown rice
  • 5-6 carrots, halved then quartered lengthwise
  • ⅓-1/2 c olive oil
  • 1-2 T sesame seeds (optional but really nice)
  • 2 t your favorite salted seasoning ( I used Vegeta) or just salt
  • 1 t pepper
  • 8 oz kale, stemmed, cut into large pieces if leaves are huge
  • 2 T vinegar (use your favorite….I used Rice Vinegar)
  • 4 eggs
  • ½-1 avocado, sliced or cubed
  1. Toss carrots together with 1-2 T oil and ½ seeds and ½ seasonings. Spread them on a parchment paper lined baking sheet and cover with foil. Roast 375 degrees for about 20 minutes.
  2. While carrots are baking toss the kale with 1-2 T oil and remaining seeds and seasonings.
  3. Remove foil from carrots and spread kale on top.
  4. Continue to roast, uncovered, until carrots are tender and kales is crisp and edges lightly browned, about 15 minutes.
  5. Whisk vinegar and 3 T oil together and set aside.
  6. Fry the four eggs (I fried them in coconut oil instead of the remaining olive oil…it is up to you)
  7. Assemble: Portion rice into 2-4 bowls. Top with roasted vegetables. Drizzle vinaigrette over top. Top with a fried egg or two. Top with avocado.



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