A bit more about turmeric…. it was featured on a series medical treatises from 3000 BC written in cuneiform on stone tablets and has
been included in Ayurvedic tradition since about 1900 BC. If you’re interested in reading more history, I’d suggest “Foods to Fight
Cancer” by Richard Beliveau, PhD and Denis Gingras PhD. The active compound in turmeric is curcumin which is associated with antitumor,
anti-inflamatory and antioxidant properties. Another recipe my family loves which again uses some Indian spices:

Chickpea (garbanzo) Curry

Saute 1 finely chopped large onion in olive oil til edges turn brown. Add:
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 chopped garlic clove
ground chili, if desired

Add more oil if necessary, fry til spices are fragrant.

Add:
tomatoes (either 1 can diced or 4-5 diced Romas)
chickpeas (either 1 can or 1 1/2 cups fresh–available in the cooler
section in Costco–steam them first)

Simmer for a few minutes adding water if necessary and add salt to taste. Add 1/4 cup chopped cilantro and serve over rice.

Quinoa is a wonderful, versatile grain that’s easy to cook, high in protein and a great addition to any meal.  This salad was created in a moment of inspiration while desperately looking in my cupboards and refrigerator for  something to cook for dinner!  Make it early so the flavors have a chance to meld together.

Ingredients
1 cup Quinoa
1/2 each Red bell pepper chopped
1/2 each Yellow bell pepper chopped
1/2 cup Cilantro chopped
1 cup Carrot chopped
1 each Avocado chopped
1/2 cucumber chopped

Dressing:
1/4 cup Lime juice
1 tablespoon Salt
1/2 each Jalapeno peppers minced
2 tablespoon Garlic minced
1 teaspoon sugar

Instructions
Bring the quinoa to boil in 2 cups water. Reduce to simmer. Cook approximately 20 minutes until tender. Set aside to cool.

Prepare the dressing:

Chop vegetables very finely.
Combine all and serve.