Warm Turmeric Milk with Ceylon Cinnamon

INGREDIENTS

• 1 cup milk (unsweetened almond, coconut, or dairy)
• 1 tsp. honey
• ¼ tsp. each of Indus Organics ground turmeric, Ceylon cinnamon and cardamom
• freshly ground Indus Organics black pepper

1. In a small saucepan, gently heat the milk of your choice with the honey. 
2. Bring to the point where it is almost boiling, then remove from heat.
3. Whisk in the spices until well blended. Strain through a fine mesh strainer, if desired.
4. Add some freshly ground pepper, stir with a cinnamon stick and serve.

Turmeric Quinoa Salad
 
INGREDIENTS

• 1 cup Indus Organics quinoa
• 2 cups water
• 1/2 tsp cilantro
• 1/2 tsp Indus Organics cumin
• 3/4 tsp salt
• 1 tsp Indus Organics turmeric
• 1/2 cucumber
• 2 tomatoes
• 1/2 romaine lettuce
• 1 Tbsp mustard
• 1 Tbsp honey (or agave)
• 1 Tbsp lemon juice
• 4 Tbsp olive oil
• 1 Tbsp sliced almonds 

1. Place 2 cups of water and bring to a boil. Reduce heat and add the quinoa, cumin, cilantro, turmeric and salt to the hot water, and simmer until the water is absorbed and the grains become translucent and soft (approximately 15 minutes).
2. In the meantime, wash and dice cucumber, wash and dice tomatoes and chopped dry romaine lettuce.
3. Add mustard, honey, lemon juice and olive oil to a mason jar or other sealable container and shake until well combined.
4. Once quinoa is cooked, spoon into a salad bowl and fluff up with a fork so it cools a little faster.
5. Once the quinoa is only lukewarm you can add the diced vegetables and pour dressing over it.
6. Mix well and serve.