Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Roasted Radishes & Leeks with Thyme

Here’s a pleasant way to get your bitters:

  • 2 bunches radishes (approx. 1 lb.), cut in half if small, or quartered if large
  • 2 tablespoons butter from grass-fed animals – let soften at room temperature
  • ½ teaspoon unrefined salt (seasalt, Celtic, Himalayan)
  • ¼ teaspoon freshly ground black pepper
  • 1 large leek, white and light green part – halved and sliced thin
  • 1 teaspoon fresh thyme, chopped fine or ¼ teaspoon dried
  1. Preheat oven to 450 F.
  2. Mix radishes, 1 tablespoon butter, salt and pepper in a bowl, then spread out on a large roasting pan.
  3. Roast for 10 minutes, then stir in the leek slices.
  4. Continue roasting about 10-15 minutes more – until the radishes are lightly browned and tender.
  5. Transfer to a serving dish. Stir in the thyme and remaining tablespoon of butter.
  6. Serve warm as an appetizer or side dish.