Aduki Bean and Yam Hash

Good Afternoon.

Sorry for not keeping up with this as well as I had planned.  I have not been feeling well for the past two months.  Intestinal problems.  You name it, I've probably had it.  The other day I was so swollen that I looked pregnant.  I wish I had taken a picture.  And for those of you who have intestinal issues know how tired it can make you.  Needless to say, I have cancelled my marathon because I am too tired to run.  I still plan on running the 1/2 in Eugene and will run the 1/2 in San Francisco.

But, on a positive note, I have fallen in love with HASH!  I don't know why I haven't discovered hash before now.  It is just the way I like my food-all thrown together, flavors and textures intermingling.  This one is quick and easy and really satisfying.  I love the cumin and oregano together, two flavors I had never thought of putting together.

I hope you all enjoy this as much as I have.

Aduki Bean and Yam Hash
Courtesy: http://www.nourishingmeals.com/  


2 Tablespoons Olive oil
1 Medium onion, diced
3 Large cloves garlic, minced (I added this in!)
2 Medium yams, peeled and diced small
2 Teaspoons dried Thyme
1/2 to 1 Teaspoon cumin
2 Cups cooked aduki beans
5 Collard greens, chopped (I used the whole bunch)
Herbamare and black pepper to taste

In a large skillet over medium heat, add olive oil and onions.  Sautee until onions start to soften.

Add yams, cumin, thyme and garlic.  Sautee a few minutes uncovered and then cover and cook for 15-20 minutes, stirring occasionally.

Add aduki beans and collard greens.  Sautee until collards are tender.  Season with Herbamare and pepper.

Eat by itself or put on top of quinoa or brown rice!

Things I Put In Jars...Part 1

Good Morning.


I just got home from a painful 5 mile run.  I took a week off of running.  Something hasn't been feeling right.  I have been tired and really run down and I have been having intestinal issues.  I have IBS-that is why I eat the way that I do, it makes me feel better.  But this run was a bit of a wake up call because I only have 4 months until the marathon.  I need to get myself into gear.  Rain or shine I need to be running, but sometimes when you can hear the pouring rain from the comfort of your warm bed you just want to turn your alarm clock off.


Since moving to Eugene and living on my own I have become more aware of what I buy and how I store my food.  I have gotten rid of nearly all of my plastic products.  I only have two small tupperware containers.  I keep everything in glass mason jars or in my lovely stainless steel containers.  http://kidskonserve.com/

I love these containers.  I put my apples, sandwiches, hummus, carrot sticks, salad dressing, everything in them.  I highly recommend them.

So, I have decided to share with you some of my favorite things I put into my  mason jars and other glass containers.

1. Beans

I love my beans, they make me happy.  They are so colorful and rich in flavor.  I still have quite a bit of bean to get through-I bought 24 pounds of fresh dried, heirloom beans this winter.

Some of my favorites

2. Liquid Gold Dressing

I found this recipe in the book, "Becoming Vegan."  It has become my go-to dressing and is packed full of flavor and health benefits.  Two tablespoons supplies you with your daily supply of omega-3 and 40% of your B12 for the day as well.  And as a vegan both of these are really important to my health.

1/2 Cup flaxseed oil

1/2 Cup water

1/3 Cup lemon juice

2 Tablespoons balsamic vinegar

1/4 Cup braag liquid aminos or tamari

1/4-1/2 Cup nutritional yeast

2 Teaspoons dijon mustard

1 Teaspoon ground cumin

Blend or whisk together until smooth.  Keeps in fridge for two weeks.

Dressing before shaking

I love this dressing with mixed greens, avocado and hemp seeds

3. Vegan Panna Cotta 

This recipe came from the girls over at http://sketch-freeveganeating.blogspot.com/.  They always have easy and delicious ideas.  Lately my craving for chocolate has decreased but I still want something sweet at night.  When I saw their pictures of the panna cotta and read the ingredients I knew I had to try it.

1 Can full fat coconut milk

2 Teaspoons agar flakes**

20-25 drops vanilla stevia (I don't like the taste of stevia so I would use maple syrup or agave to taste)

3/4 Teaspoon cinnamon

1 Ginger tea bag (Or one 1/2 inch piece of ginger peeled and smashed)

Mix all ingredients together in a sauce pan and heat over medium heat until the agar has dissolved.  Pour into small mason jars or dessert cups.  Chill until set.

**The last two times that I have used agar the agar has never totally dissolved.  I had this cooking for over 20 minutes and they just never went away.  After it set there were small pieces of agar in the panna cotta, but it didn't effect the flavor.

I could barely wait for it to chill!

Lemon Lara Bars

Hello Everyone.

Sorry for not keeping up with the blog as well as I had in the past.  I have had a lot on my mind about life and school and what I am doing with myself.  Maybe if I was a better writer I would use this space as an outlet, but I usually feel like no one wants to read about my struggles.  And I can barely follow my own thoughts when I write.

So, I have been doing a little more cooking in the kitchen lately and trying new recipes.  I am following quite a few more blogs and really enjoying what people are coming up with.  The recipe I want to share with everyone today is probably one of my favorites.  It is so easy and ridiculously yummy.  And to top it off, it is lemon flavored.  I love lemon and I don't know why.   Maybe it reminds me of the summer and warm nights.

Anyway, this comes from a talented blogger named Gena and her blog, http://www.choosingraw.com/.  I would encourage everyone to check her out.

Lemon Kissed Cashew Hemp Bars
Courtesy: http://www.choosingraw.com/


1 Cup Cashews
1 Cup pitted dates
1/3 Cup hemp seeds
2 Tablespoons lemon juice
1 Tablespoon lemon zest

Put cashews and hemp seeds in food processor and process until ground up.
 Add lemon juice, lemon zest and dates and pulse repeatedly.
Mix until a ingredients clump together into a large ball.
Place mixture into a baking dish that has been covered in saran wrap or parchment paper.
Spread mixture out evenly and press down with  another piece of saran wrap/parchment paper.
Freeze for about 30 minutes.
Cut mixture into 12 pieces and either wrap individually with saran wrap or leave in baking dish.
Keep refrigerated.

I am going to apologize for the picture because it just doesn't do the bars justice.  I am quite am amateur photographer, my lighting in my kitchen is horrible and I have a great, but older camera.

Lemon mixture before I cut them into bars.