It’s dark out and the rain is pummeling the metal roof and splashing onto the window panes. Here, in the Pacific Northwest, we like to complain about all the clouds and incessant rain, but how can we complain when so many places suffer years and years of drought? How can we complain, when all this rain is what feeds us? Without it, seeds would shrivel up, leaves would show their veins and the fields would lie fallow and barren.

As spring rolls around and patches of sun leave us longing for sunny, summer days, we curse the spring showers. But let’s also remember to be grateful for the rain. Be grateful for the pitter patter, the quenching sparkle on the skin, the smell of  mud, the feel of wet grass tickling the toes, the misty mornings that hold us and ease us into the day, and the food on our tables, that wouldn’t be there without the rain.

This sprouting purple broccoli from the farmer’s market  was just begging to be photographed. Every time I look at its slender stalks, serrated leaves and tiny purple buds, I am reminded of the earth’s beauty and bounty and our responsibility to preserve and protect the resources at our disposal.

I cooked this gorgeous broccoli up with toasted sesame oil, some soy sauce and a little coconut sugar for sweetness. The crunchy, toasted almonds are the perfect thing to round it out. Enjoy!

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Broccoli with Soy Sauce and Toasted Almonds

Serves 2 (as a side dish)


1 tablespoon olive oil

1 tablespoon toasted sesame oil

5 ounces (approximately 1 small bunch) sprouting broccoli or broccoli raab

1 1/2 tablespoons soy sauce

1 1/2 teaspoons coconut sugar

toasted slivered almonds


Heat the olive oil and toasted sesame oil in a skillet over medium heat. Add the broccoli and sauté for a few minutes until bright green. Add a splash of water and continue cooking until the water has evaporated and the broccoli is tender. Add the soy sauce and coconut sugar and cook for another minute, until the sugar has dissolved. Serve with the toasted almonds sprinkled on top.