Indus Organics Turmeric (Curcumin) Powder, 1 Lb Jar, Premium Grade, High Purity, Freshly Packed 1 cup milk (unsweetened almond, coconut, or dairy) 1 tsp. honey tsp. each of Indus Organics ground turmeric, Ceylon cinnamon and cardamom freshly ground Indus Organics black pepper In a small saucepan, gently heat the milk of your choice with the honey. Bring to the point where it is almost boiling, then remove from heat. Whisk in the spices until well blended. Strain through a fine mesh strainer, if desired. Add some freshly ground pepper, stir with a cinnamon stick and serve. 1cup Indus Organics quinoa 2cupswater 1/2tspcilantro 1/2tsp Indus Organics cumin 3/4tsp salt 1tsp Indus Organics turmeric 1/2cucumber 2tomatoes 1/2romaine lettuce 1Tbspmustard 1Tbsphoney (or agave) 1Tbsplemon juice 4Tbspolive oil 1 Tbsp sliced almonds Place 2 cups of water and bring to a boil. Reduce heat and add the quinoa, cumin, cilantro, turmeric and saltto the hot water, and simmer until the water is absorbed and the grains become translucent and soft (approximately 15 minutes). In the meantime, wash and dice cucumber, washand dice tomatoes and choppeddry romaine lettuce. Add mustard, honey, lemon juice and olive oil to a mason jar or other sealable container and shake until well combined. Once quinoa is cooked, spoon into a salad bowl and fluff up with a fork so it cools a little faster. Once the quinoa is only lukewarm you can add the diced vegetables and pour dressing over it. Mix well and serve. 1 ounce butter 1 onion, chopped 1 garlic clove, crushed 2 large boneless chicken breasts 1 teaspoon Indus Organics ginger 1 teaspoon Indus Organics chili powder 1 teaspoon Indus Organics turmeric 1 teaspoon Indus Organics cinnamon 1 teaspoon salt 34 cup fresh cream 1 tablespoon tomato paste 12 teaspoon Indus Organics garam masala Saute onion and garlic in butter. Slice chicken breasts into bite sized pieces. Combine spices and salt and toss chicken pieces until well coated. Saute the chicken each side until golden brown. Stir in the cream and tomato paste. Cover pan and simmer for about 10 minutes until cooked through. Sprinkle Garam Masala on top.