Ginger Mango Stir Fry with Carrots, Broccoli, and Edamame
Vegan // Serves 2
1 cup broccoli florets
2 carrots, peeled and chopped
3/4 cup frozen edamame
1 cup frozen mango, thawed and chopped
2 inches fresh ginger, thinly sliced
1 cup barley
1 ½ cups vegetable stock
2 tbsp peanut oil
Pour barley and vegetable stock into a rice cooker and turn switch to on. It should be ready in 20 to 30 minutes — the barley will be a little chewy and firm. If it seems to be undercooked, add a little more stock or water and cook until liquid is absorbed.
If you don’t have a rice cooker, follow barley cooking directions on Dr. Andrew Weil’s website: tinyurl.com/bgx8h7x.
Heat peanut oil in a large skillet over medium heat. Add carrots and sauté for two to three minutes. Add broccoli and edamame, and stir-fry for about five minutes until cooked through. Add ginger and mango and stir-fry for two to three minutes longer until heated through.
Serve with barley and enjoy!
Chocolate Avocado Smoothie
Vegan // 1 large or 2 small servings
1.5 tsp ground ancho pepper
1 tsp cinnamon
¼ tsp sea salt
2 teaspoons vanilla extract
1 small avocado, stone and husk removed
1 cup rice, soy, or almond milk
1.5 tbsp cocoa powder
2 ice cubes
1 scoop (about 1/3 cup) protein powder
1-3 tbsp maple syrup or agave nectar
Place all ingredients in a blender and blend well. Enjoy for breakfast or as a healthy dessert.
Nicole Navratil is a local blogger devoted to creative meatless recipes. Find her blog, “Pepperoni Is Not a Vegetable,” at pepperoniisnotavegetable.com. Do you have good seasonal recipes you want to share with Journal readers? Email them to [email protected] Got other family-friendly veggie recipes to share? Join her Sundays on Twitter for #veggielovechat at 8 p.m.