The Hot Flash DietTM for February is a hearty barley dish perfect for the dead of winter. It is a great side, but if you add a small amount of meat, cheese, or beans to the mixture, it could be a main dish. Besides the mirepoix mix of celery, onions, and carrots, add any extra vegetables that you want to use up.
The thermal property (according to Traditional Chinese Medicine) of each ingredient is listed in parentheses. Overall it is “cool” and would balance (neutralize?) a “warmer” main course.
½ cup barley (“cool”)
1 ½ cups vegetable broth (“cool”) or chicken broth (“warm”)
½ tsp sea salt (“cold”) or less if using salted broth
2 TBSP avocado oil (“cool”)
½ cup celery (“cool”), chopped
½ cup carrot (“neutral”), peeled and chopped (If you use a purple carrot, the barley will stain lavender. Don’t ask me how I know.)
½ cup onion (“warm”), chopped
1 Roma tomato (“cold”), seeds removed and chopped
1 TBSP chopped fresh herbs, singly or a complementary mix: marjoram (“cool”), oregano (“neutral”), basil, parsley, rosemary, or thyme (all 4 are “warm”) or 1 tsp of your chosen dried herbs
½ cup button mushrooms (“cool”), chopped (opt.)
½ cup chopped chicory, escarole (both “cool”), or dandelion greens (“cold”)(opt.)
½ cup zucchini (“cool”), chopped (opt.)
Place the barley in a small 1-quart pot and add the broth and salt. Once boiling, turn down to a simmer. Cook until the barley is soft yet chewy, at least 30 minutes.
Meanwhile, heat the oil in a sauté pan, and once shimmering, toss in the chopped vegetables. Stir until the onion is translucent and the vegetables softened. Add the vegetable mix to the pot of barley along with the herbs. Adjust seasonings to your taste. You will need to add a bit more water/broth if you want softer barley.
Bon Appetit!
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