#recipe | Thriver Soup

When fresh local produce is hard to find, my kitchen has fresh sprouts.

My sprout salads now consist of:

Mung bean sprouts for proteolytic enzymes (for more info, see Thriver Soup, pgs 121-122, 141-143)

Sprouting mix for dense nutrition (for more info, see Thriver Soup, pgs 132-133, 136-138)

Homemade sauerkraut for digestive enzymes (for more info, see Thriver Soup, pgs 141-143)

2 artichoke hearts for bone-building Vitamin K

Hemp seeds for protein

Organic extra-virgin olive oil (look for the certification to make sure you’re getting the real deal, not fake olive oil) (for more info, see Thriver Soup, pgs 139-140)

Fresh onion, just a few bits

This nutritional powerhouse is part of my daily routine now.

Sometimes I just want chips, dang it. Ever feel that way?

I don’t buy them except on rare occasions, so I make my own, thanks to a great tip Kathy Nace gave me a few years ago.

You can use pretty much any root vegetable. Add a leek, olive oil, salt and pepper, and it gets delicious.

All root vegetables are buried treasures, virtual storehouses of potassium, vitamin C, and other minerals. I don’t think I’d get any of those goodies from a bag of chips.

Last week, I picked up some beautiful purple radishes at a local farm and decided it was time to bake with leeks.

I sliced them evenly for even backing and preheated my oven to 350 °.

I mixed them in a bowl with olive oil. I am very picky about my oils. The seals on this bottle’s label tell what I look for when at the grocery store. You might have to hunt to find a bottle showing the California Olive Oil Council Certified Extra Virgin seal on the left of this label.

I added salt and pepper. You can try adding a variety of things to change up the flavor–herbs like thyme, spices like cumin, and garlic is yummy … this time I just wanted something quick and simple.

I spread the roots on a baking sheet.