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Home > Newsletter > Dr. Singha’s Spicy Salad Aug 2014
Volume 11 August 2014. Dr. Singha's Spicy Salad and SPECIALS

The Bath Tub Journal

from Dr. Singha’s Natural Therapeutics, Inc.

Detoxing the World...One Mustard Bath at a Time


For nearly 40 years at his Holistic Medicine Clinic in Central London, Dr. Singha and his ever changing crew of beloved friends prepared a delicious and unique spicy salad every Monday at 1 pm sharp to share with an unknown number of people from all over the world. There was always enough and abundance flowed.

Dr. Singha taught us the importance of blending the eight tastes of Ayurveda in a raw feast. In this way we learned how to avert dis-ease as soon as our bodies showed signs of discomfort. Every day ingredients have healing properties unsuspected by most of us.

Our involvement in preparing the meal in a fun and creative way stimulated our assimilation of its nourishment. It was like foreplay. By the time the food came to our lips, it had become nectar! Eating together with him was always a blessing.


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 enthusiastically waiting to join in with your creative salad-making celebration? If so……..

SALAD WITH AND FOR A CIRCLE OF FRIENDS


Dr. Singha’s basic Ayurvedic/8 Taste Salad Recipe can be made from any fresh and 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 tranquilizing effect.
Cucumber
Carrots and Beets
Celery
Onions
Tomatoes

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 and 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 1-2 whole lemons OR equal quantity of ACV.
A little live plain yogurt or kefir.
A little raw sugar to taste
Oil…….only use top quality very fresh oil such as olive, grape seed or 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 - this may be more than you would normally use.
A small amount of organic beans eg. red kidney beans. 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 practice. 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 and your sense of smell.


Dr. Singha often spoke about the Gypsies and how they relied on 5 basic foods (as well as others) for their core health and strength. It is a good idea to always have these on hand. Dr. Singha's knowledge drew from decades of healing and teaching and was based on centuries old information that is now making a comeback in medicine today. If you want to know more, Dr. Singha's book "The Secrets of Natural Health" is a wealth of information about food as medicine.
Romaine Lettuce

Bitter, Fire-element

Romaine lettuce
was part of
the basic natural remedy kit of the Romanies, hence the name. This lettuce is known for having a soothing effiect on the nervous system because of opiate-like substances in the outer green leaves and in the milky root. It is rich in vitamins and minerals. A good antidote to obesity, mix it with lemon juice before a meal to reduce cravings for oily foods.

Lemons/Limes

Sour Wood-element

Many diseases are caused by over-acid forming diets, hence the need to eat alkalinizing diets. The alkaline content of lemons and limes is five times greater than their acidic content.
Some benefits of lemons/limes:
-anti-infection
-remedy for acidosis
-lemons and limes are commonly used in the treatment of influenza and colds.

Garlic

Pungent, Metal-element

Garlic has many benefits, some of which are listed here:
-natural antibiotic
-stimulates all organs related to digestion
-helpful with intestinal infection
-helpful with respiratory function
-regulates liver and gall bladder
_lowers blood pressure
-good for circulation and the heart
-strengthens immune system

Onions

Pungent, Metal-element

Onions constitute one of the most powerful remedies that can be found in most households. All onions have healing benefits, but red onions are preferred because they contain large amounts of vitamins A and E.
Onions benefit the
lungs and colon and there is nothing like Dr. Singha's Onion soup for reducing the unpleasant symptoms of flu's and colds.

Peppers

Hot/Pungent
Metal-element

All peppers are very rich in Vitamin C. Cayenne and hot chillies are of particular interest. Chillies are beneficial in many areas of the body. They will raise body temperature, acting as a fever does, to kill a number of different harmful microbes. They will purify the blood and activate the immune system. They also stimulate the body's production of endorphins causing a natural high. If one is not used to eating hot chillies start with small amounts and build up. Yogurt is good for cooling taste buds.



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Use Dr. Singha's Mustard Bath and Mustard Rub as a perfect complement to any purification and tissue cleansing program and feel the difference.

Dr. Singha said, "Always nip it in the bud." At the slightest sign of colds and flu, stress or physical discomfort, he would often tell his patients to take a Mustard Bath.

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Caution: Do not attempt any of these treatments or suggestions without a qualified healthcare practitioner or medical doctor. Any information found on this website is strictly for educational and informational use only and is not at all intended to recommend treatment or diagnose disease or medical conditions. If you have a medical issue, you should seek the counsel of a qualified medical practitioner, doctor or physician. We do not advocate one treatment over another or recommend that you take health matters in your own hands by self-diagnosing any condition or treating yourself without the benefit of checking with a doctor first.
Disclaimer: This message and Dr. Singha's Natural Therapeutics, Inc., offer no medical advice and no medical claims whatsoever. This information is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider prior to use of any products, treatments, or recipes.We are simply sharing the day to day teachings of the late Dr. Shyam Singha. If anyone wants to try out his simple solutions, it is suggested that they do so in conjunction with a health consultant of their own choosing.
Volume 11 August 2014 Dr. Singha's Spicy Salad and SPECIALS
The Bath Tub Journal from Dr. Singha's Natural Therapeutics, Inc.
Copyright 2014. All Rights Reserved.