In keeping with the expansive, upward movement of Spring, I have been doing a little sprouting in the kitchen. This is cheap and easy, and makes for a fun side project!
These are wheat berry sprouts. Start by filling a jar 2/3 full of dried wheat berries. Let the berries soak in water for twelve hours. Rinse. Cover jar with a cheese cloth and a rubber band. Store in a dry place away from direct sunlight. Rinse twice daily. It takes about three days, and then you will have some lovely shoots. Store the whole jar in the fridge and use the sprouts as a topping on salad, stir fries, and sandwhiches. Sprouting is great because it predigests the nutrients in the grains, seeds, or legumes. So, even if you have a wheat allergy, you may be fine with sprouted wheat berries. 
Dressing Your Radicchio
For many, radicchio is just too bitter a leaf. I personally don’t mind bitter medicine, but here is an easy way to make those luscious purple leaves a little more palatable:
Radicchio-Kale Salad
One de-stemmed, finely shredded head of kale
Half a head of washed and chopped radicchio
1/2 cup finely chopped carrots
The Dressing:
one part olive oil
one part apple cider vinegar
a squeeze of lemon
enough Tamari to salt
enough tahini to add thickness and creaminess*
a dash of turmeric and/or mustard powder
Pour on enough dressing to finely coat all the leaves. Let it soak in for an hour or so, and serve!
*I find that the tahini is a key ingredient for adding creaminess and balancing the bitterness of the kale and radicchio.
Aduki Bean Cocoa Bars
This recipe is inspired by Paul Pitchford’s Aduki-Carob Brownies. I will say the bars came out tasty, but if what you want is a rich, chocolate brownie, this is not likely going to cut it…unless you have been living in a cave and haven’t had a real brownie in 30 years. With that said, they make a pleasant and mildly sweet treat!
1 cup cooked Aduki beans
3 cups apple juice
three drops of vanilla extract
3/4 cup unsweetened cocoa
3/4 cup blackberry applesauce
1/2 cup oat flour
1 cup gluten free flour blend (garbanzo based)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon coconut oil
3/4 cup semisweet chocolate chips
2 tablespoons blackstrap molasses
1 tablespoon ground flax seeds
Preheat oven to 350 F. Mash the aduki beans until soft. Combine and mix all ingredients in a large mixing bowl. Pour into preheated oiled cake pan. Top with extra chocolate chips or chopped nuts. Cook at 350 F for about one hour and fifteen minutes. Bars are best when they are firm on the top and a little gooey on the inside. Cool and enjoy!
Herbs and Leaves
The health benefits of cabbage are numerous. It is rich in Vitamin C, the outer leaves are rich in Vitamin E, is rich in iodine, and great for the digestive system. Furthermore, it helps to negate the effects of excess estrogen–a salient point given that there are all kinds of phyto and xenoestrogens floating around in our food and water these days. Radiccio is a great blood and liver tonic, and it’s deep red purple hues add richness in color and flavor.
This is a simple stir fry made with coconut oil, green cabbage, garlic, leeks, fresh ginger, sea salt, fresh rosemary, and herbes de provence. Heat the oil in a skillet, add the leeks, garlic, cabbage, and ginger. Cook on med-high until the cabbage softens, then add the chopped radiccio and seasonings. Do a quick high heat sautee–just enough to wilt the radiccio and crisp the leeks slightly.