Carrot-Spinach Soup with Dill
Makes Three 3-Cup Servings

This was actually last week’s Sunday Night Dinner, but I am way behind when it comes to posting things. I have a whole backlog to get through. At any rate, this was a simple, very tasty soup filled with fresh flavors. The type of dish that tastes like clean eating. It is designed to be detoxifying, which is a bonus. The recipe also allows you to make a big batch of the soup base, and then add in fresh ingredients each time you serve it.

INGREDIENTS

For the Big Batch

1 large onion, diced

3 tablespoons extra-virgin olive oil

7 carrots, diced (about 5 cups)

1/4 teaspoon turmeric

1 tablespoon coarse salt

8-ounces green beans, cut into 1/2-inch pieces

For Each Serving

1 packed cup baby spinach

3 tablespoons chopped fresh dill

2 tablespoons lemon juice

INSTRUCTIONS

Step One: In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.

Step Two: To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

Source: Whole Living, May 2012. View the recipe on WholeLiving.com.

Fruity and Tart Icy Morning Beverage
Serves 2

This little concoction is not quite a smoothie—it is not thick enough or frozen enough for that classification. But it is indeed “icy.” It is also not for the faint of heart when it comes to tartness. The cold-tart combo is sure to wake you up in the morning, plus there is a lot of fruity goodness and a bit of coconut water for hydration and potassium. Since I am not drinking alcohol these days, I have not tested my theory…but I have a feeling that this little friend would come in handy when a hangover is lurking around!

INGREDIENTS

1/2 cup fresh grapefruit juice

1/2 cup fresh tangerine juice

1/2 cup unsweetened pineapple juice

1/2 cup unflavored coconut water

1 1/2 cups ice

INSTRUCTIONS

Step One: Place all ingredients into a blender and mix until combined. Serve immediately.

Source: A Robot Heart Recipes Original.

Easy Vegetarian Supper Hash
Serves 4

Sunday was a day of utter exhaustion for me, which led to the creation of this “cheater” meal. It was mighty tasty, so I suppose that is the silver lining? I chose to use a frozen veg mix from Trader Joe’s that I am currently obsessed with. It contains green beans, carrots, corn, and peas, but any combo of your favorites will do nicely. The potatoes can be cooked up to a day ahead and kept covered in the refrigerator until ready to use as a way to save prep time on cooking day.

INGREDIENTS

1 pound Yukon gold potatoes, scrubbed (halved if large)

1 pound Trader Joe’s “Organic Foursome” frozen vegetable mix

3 tablespoons olive oil

1 small yellow onion, diced

2 large garlic cloves, minced

1 can (15-ounces) kidney beans, drained and rinsed

1/4 cup fresh lemon juice

1/4 cup chopped fresh dill

sea salt and fresh ground black pepper

INSTRUCTIONS

Step One: Bring a large pot of water to boil. Add potatoes and cook until fork tender (about 12 minutes). Drain potatoes and allow to cool before handling. Once cooled, chop potatoes into large pieces

Step Two: In the same pot, prepare frozen vegetables according to package instructions.

Step Three: While frozen vegetables are cooking, heat oil over medium in a large pan. Add onion and garlic and sauté 4 minutes. Add garlic and potatoes and continue to sauté until potatoes begin to brown, about 8-12 minutes.

Step Four: Add cooked vegetable mix, beans, and lemon juice. Season with salt and pepper and allow to cook until beans are heated through. Remove from heat, stir in dill, and serve.

Source: A Robot Heart Recipes Original.

Have you visited my new vegetarian and vegan recipe sharing blog, Veg Nation Celebration, yet? If not, please head on over and take a peek! I have been putting up five posts each day to share my personal cache of recipes that made me drool and instantly found themselves housed in my “I need to make this!” file. You can take a look at the Archive (pictured above) for a cheat sneak peek.

All of the recipes posted are vegetarian, and many are vegan. Everyday I post roughly one breakfast recipe, one snack or appetizer recipe, one lunch, one dinner, and one dessert recipe. I have also done a few Themed Recipe Collections. You can also view the Recipe Sources page to introduce yourself to new blogs and websites that you just might love!

Please follow and share with your friends if you like what you see!

Enjoy!

xoxo RHR

Microwave Multigrain Hot Cereal with Citrus and Strawberries
Serves 1

My mom sent me this “5-Minute Multigrain Cereal” recipe earlier in the week, and I happened to see the e-mail right before I was headed downstairs to make breakfast. As per usual, I opted to make my own, more complicated version. I also didn’t have quick-cooking barley on hand, so I decided to try quinoa. It did not cook fully, but I actually liked that it added a bit of crunch to the mix. I think perhaps loosely covering the bowl when microwaving to capture some steam might create a solution.

Notes: It might seem like overkill to use a 1-quart bowl for such a small amount of grains, but the mixture will boil and expand while cooking and you will end up with a sticky mess inside of your microwave if you use a smaller bowl. Also, if you are not familiar with sectioning citrus, here is a great how to.

INGREDIENTS

1 large grapefruit

2 medium navel oranges

2 tablespoons quinoa

2 tablespoons bulgur

2 tablespoons old-fashioned oats

1/4 cup sliced organic strawberries

INSTRUCTIONS

Step One: Remove peel and pith from grapefruit and section over a bowl to catch juice. Squeeze grapefruit skeleton over bowl to extract remaining juice; set juice and sections aside.

Step Two: Juice one orange. Remove peel and pith from second orange and section over a bowl to catch juice. Squeeze orange skeleton over bowl to extract remaining juice; set juice and sections aside.

Step Three: In a microwave-safe 1-quart bowl, combine quinoa, bulgur, oats, 1/3 cup grapefruit juice, and 1/3 cup orange juice. Microwave on high 2 minutes. Stir and microwave an additional 2 minutes. If grains have not finished cooking, add 1-2 additional tablespoons liquid, (citrus juice or water), and microwave in 10 second intervals until done.

Step Four: Transfer cereal to a bowl, top with sliced strawberries, 1/4 cup chunked grapefruit pieces, and 1/4 cup chunked orange pieces.

Source: A Robot Heart Recipes Original. (Inspired by “5-Minute Multigrain Cereal” from Good Housekeeping. View the recipe on Delish.com).

Spring is for lovers. (Photo via: PCC Natural Markets on Facebook)

Feeling in the St. Patty’s Day spirit? Yesterday all of the posts that went up on my new vegetarian and vegan recipe sharing blog, Veg Nation Celebration, were all inspired by Irish fare. Today all of the recipes that I’m posting are green, green, green! Take a peek!! Here’s to rainbows and pots ‘o gold! Happy St. Patrick’s Day!

xoxo RHR

Strawberry-Peach Smoothie
Serves 1

I’m currently under doctor’s orders to get more potassium into my diet. I’m allergic to bananas, so he offered up strawberries as an alternative. (Who knew)? They have about half the potassium of bananas, but half is better than nothing, right? Like a good little patient, I whipped myself up this yummy smoothie for breakfast earlier in the week.

INGREDIENTS

1/2 cup frozen unsweetened organic strawberries

1/2 cup frozen unsweetened organic peaches

1/2 teaspoon vanilla

1 tablespoon wheat germ

1/2 cup strawberry juice blend (I used Odwalla Strawberry C Monster)

1/4 cup cold water

INSTRUCTIONS

Step One: Combine all ingredients in a blender. Blend until smooth and serve immediately.

Source: A Robot Heart Recipes Original.

How to Peel and Cut Butternut Squash from Cooking Light

In response to the recent drool-worthy Butternut Squash Fries recipe that I came across online and shared, dear reader madamepetillant reblogged and wrote, “I’ve never eaten Butternut Squash I’m always scared to handle it, but these look pretty good.” Well do I have news for you! After barely surviving multiple battles with butternut squashes that resulted in high levels of frustration and cut up hands, I came across this Cooking Light article a few years ago that changed my life in regard to this stubborn but delicious squash! (These steps also work well for other tough-skinned squashes like pumpkin). One of the most important things to note is the recommendation to use a serrated peeler to remove the skin—it works wonders! Here’s the deets:

STEP ONE: For stability, use a sharp kitchen knife to cut one inch from the top and bottom of the squash, and discard.

STEP TWO: Using a serrated peeler, peel away the thick skin until you reach the deeper orange flesh of the squash.

STEP THREE: With a spoon or melon baller, scoop away the seeds and membranes; discard. Then cut according to your recipe directions.

Source: Cooking Light. View the full article/slideshow on CookingLight.com.