This resplendent salad features the powerful, cancer-busting spice turmeric. Whilst this humble comestible looks a little like fresh ginger, with its rough skin and irregular shape, it has remarkable abilities to kill cancer cells . Indeed, it may even prove to be a canny cancer preventer one day. About 5 grams per day (1 teaspoon) seems to be the optimal amount. Grate the fresh (not powdered) variety of this snappy spice into a salad and revel in its vibrant flavour. As well as turmeric, this salad also includes a number of other vegetables also thought to help prevent cancer. I use organic, locally grown produce as much as possible.
So, grab your grater, a box of vegetables and a truck-load of turmeric and prepare to create a cancer-fighting, synergistic saladic masterpiece.
Ingredients (Serves 2 ravenous diners or 4 moderately peckish people as a side dish).
Approximately twenty grams fresh turmeric (grated)
I medium fresh beetroot ( grated)
1 large carrot (grated)
1 cup fresh baby spinach leaves (chopped)
2 cups very lightly steamed broccoli (broken into flowerets)
1 cup purple cabbage (chopped)
6 radishes (sliced)
2 cloves garlic (grated)
A very generous handful of fresh parsley (chopped)
Juice of a lime OR a lemon
2 tablespoons sweet almond oil
A few drops Tabasco sauce
Freshly ground black pepper
1 teaspoon Herbamare (This wonderful herb sea-salt is made by Vogel and you should find it in your health food shop or the health section of the supermarket. Use a little sea-salt if you can’t find it.)
This is easy! Place EVERYTHING you’ve sliced and grated into a large salad bowl. Add the lime or lemon juice, tabasco sauce, almond oil, black pepper and Herbamare and toss until it’s all lightly combined. Complements a pesto pizza or zucchini slice very well. Both these recipes can be found at Midlifexpress!!