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…..my 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
- 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
- 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.
- While carrots are baking toss the kale with 1-2 T oil and remaining seeds and seasonings.
- Remove foil from carrots and spread kale on top.
- Continue to roast, uncovered, until carrots are tender and kales is crisp and edges lightly browned, about 15 minutes.
- Whisk vinegar and 3 T oil together and set aside.
- Fry the four eggs (I fried them in coconut oil instead of the remaining olive oil…it is up to you)
- 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.
In a correspondence with a girlfriend recently I was asked how I was doing. I am doing very well…so much better. However, I’m not what I use to be. I crash early every day. I pay the price for a late night or extra hard day. I was 62 when this began and now I am staring 65 in the eye. I realized that this is where the big mystery lies. Are the differences in who I was and who I am (strength, energy and stamina wise) a result of the disease or the three years I have traveled through time? I have pondered it a number of times, actually given it too much thought a few times and even denied that age could affect me that way. But, in the end I always come to the same conclusion. I am choosing to be happy with and embrace the “new me” and it is all good and I am more than good enough.
And here is my version of a squash recipe that was also shared with me by a friend and it is all good and more than good enough.
Roasted Herbed Squash
- Summer squash – sliced ¼ “ thin or chunked
- A handful of mixed herbs – diced (I’ve been getting tarragon, rosemary, sage and basil from the garden)
- Several garlic cloves cut in half or thirds- as many as you would like
- Jalapeno pepper – sliced (as many or few as you would like)
- Peppers – any other peppers you might have available, hot or mild, sliced
- A glug of olive oil (you can figure out what that means for you)
- Salt & Pepper to taste (or any other seasoning that you prefer)
- Toss all ingredients together in a large bowl. Spread on baking sheets one layer thick. Place in oven on lower rack and roast for about 20 minutes. Turn with a spatula when bottoms are getting brown. Roast for another 5-10 minutes.
- There is no such thing as making too much. My friend uses the leftovers in her salads. I haven’t had any leftovers yet.
When I was a kid we used to love, love, love when Mom bought those little seed size packs of Kool Aid that we mixed with water and a heaping amount of sugar and it filled a pitcher with a colorful sweet concoction that we guzzled down as quick as we could. Remember the icy cold pitcher with the big smile selling us the Kool Aid? And, then there was the astronauts’ drink, Tang, with its promise of being more nutritious. Oh yes, the big smiling astronaut selling us Tang!
It was part of the beginning of us being sold, with a big smile, food like items that really were not in our best interest…but they were smiling and telling us they were ok! Now there are also the drug commercials, with everyone smiling, telling us to ask our doctors. It’s interesting how we don’t even pay attention to the mandatory disclaimers. I wish all those food commercials also had to make those disclaimers. Maybe we would at least acknowledge somewhere in the recesses of our minds that there are risks.
Don’t drink the Kool Aid.
As I continue my search for the best bean/grain burger from scratch I have found my current favorite. It actually looks like meat for those wanting to make the correlation and it has some very nice texture thanks to the quinoa. So, with a big smile, I can honestly tell you this bean burger is easy, tasty and very good for you.
Smiling Bean Burger
- 2 c quinoa cooked (1 c uncooked quinoa cooked in 2 c water)
- 1 T red wine vinegar
- 2 T Soy sauce (or Braggs Amino Acids)
- 1 clove garlic, finely minced
- 1 t paprika
- 1 t dried oregano
- 1 T chili powder
- 3 T ketchup
- 1 T prepared mustard
- ½ t cumin
- 1 t spicy seasoning (Cajun spice)
- ¼ c fresh cilantro, chopped or 2 heaping T cilantro pesto
- 1 ear of corn kernels, removed from cob
- 2 15-oz cans kidney beans, drained and rinsed
- 1 c old-fashioned rolled oats
- 2 T coconut oil or olive oil
- In a food processor, pulse the beans….do not puree…keep them chunky. Add with all other ingredients in a large mixing bowl and combine thoroughly. Shape into 6 patties. Heat oil in frying pan and cook each side of the patties over high heat until browned.
You can serve them in buns or not….with your favorite condiments or not. These are so delicious. Enjoy
MAKE THEM YOUR OWN: Add diced jalapeno peppers for extra spice. Use pinto beans instead of kidney beans. Lightly coat with cornmeal before frying to add another layer of crunch.