Recipes to beat the winter doldrums

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!

 

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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 banana

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.

 

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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.