Dr. Singha’s Spicy Salad

OK! Are you ready for alchemical transformation? Do you have your favorite wooden chopping boards and knives ready? Better yet, do you have friends and family standing-by enthusiatically waiting to join in with your creative salad-making celebration? If so……..

Dr. Singha’s basic Ayurvedic/8 Taste Salad Recipe can be made from any fresh, raw vegetables on hand. The idea is to blend vegetables with spices and good quality sea or rock salt so that we create a delicious, digestive-juice stimulating, bio-available, easily assimilable mix of enzymes and minerals in a sense-provoking raw-food feast. However to help you get started, I recommend the following Organic, Farmer’s Market bought vegetables whenever possible:


Romaine lettuce (Dr. Singha always preferred these because of their natural ‘tranquiliser’ effect).
Small amounts of other green veggies
Fresh sprouts – homegrown are best

Chop these vegetables FINELY. The cucumber and carrots can be grated.
Mix in a large salad bowl. Use your hands – washed of course. Always make contact with your food. You are what you eat.

So now you should have a bowl-full of finely chopped or grated raw veggies.

Dr. Singha’s Salad Dressing/Marinade is made with the following:

Plenty of finely chopped or grated Garlic
Plenty of finely chopped or grated fresh Ginger Root
1 or 2 (or more) finely chopped hot peppers eg. serranos
Ground Paprika – 1 teaspoon or more
Ground Cumin – 1 teaspoon or more
Curry Powder – 1 teaspoon or more
Fresh Ground Black Peppercorns – 1/2 to 1 teaspoon or more
A little Garam Masala (sweet Indian spice blend – usually available at Health Food Stores)
Fresh Lemon Juice or Apple Cider Vinegar(ACV) – use one whole lemon or equal quantity of ACV
A little live yogurt or kefir (again, homemade is always best)
A little raw sugar to taste
Oil…….only use top quality very fresh oil such as olive, grapeseed, palm, walnut etc. Organic oil is strongly recommended. Always keep your oils cool or refrigerated to avoid toxic rancidity.
Good Quality Sea Salt – enough to draw the juice out of the veggies.
A can of organic beans(or part of) eg. red kidney beans can be added also. Homemade beans are excellent.
A generous amount of chopped fresh celantro.

Mix these ingredients together. I am purposefully not giving you specific quantities so that you have to pay attention and develop the use of your
intuition. Use your nose to smell the taste! Your salad-making buddies can taste for you and make suggestions.

Making this salad is a dance. To get just the right amount of sour, salt, pungency etc. takes practise. Every time you take the plunge and experiment you will gain in understanding and experience. It will always be different each time you make it. It can be varied in any way that you choose. Just remember to trust your intuition, imagination, your sense of smell and to enjoy letting go of ‘shoulds and shouldn’ts”!

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