The beneficial compound curcumin gives turmeric its rich yellow color; we use turmeric in many Indianlife Foods.

Days are getting longer, and our calendars are getting busier! We’re shaping up our bodies, and enjoying the beginnings of summer sunshine. Eating healthy, delicious vegetarian Indian foods can help condition your brain as well as your body. And turmeric is one of the best additions you can make to your diet.

Turmeric is a bright yellow-orange root that’s typically ground into a powder and used in countless Indian dishes. Our family legacy includes inventing a proprietary milling process for fresh, pure organic turmeric. Turmeric gives curry its bright yellow color.

Today turmeric is being studied for a beneficial compound it contains, curcumin, which gives the spice its color. It has powerful anti-inflammatory properties and shows promise in combatting Alzheimer’s and other diseases.

For example, according to acclaimed integrative physician Dr. Andrew Weil:

“One of the most comprehensive summaries of turmeric studies to date was published by the respected ethnobotanist James A. Duke, Phd., in the October, 2007 issue of Alternative & Complementary Therapies, and summarized in the July, 2008, issue of the American Botanical Council publication HerbClip.”

“Reviewing some 700 studies, Duke concluded that turmeric appears to outperform many pharmaceuticals in its effects against several chronic, debilitating diseases, and does so with virtually no adverse side effects. Here are some of the diseases that turmeric has been found to help prevent or alleviate:

• Alzheimer’s disease: Duke found more than 50 studies on turmeric’s effects in addressing Alzheimer’s disease. The reports indicate that extracts of turmeric contain a number of natural agents that block the formation of beta-amyloid, the substance responsible for the plaques that slowly obstruct cerebral function in Alzheimer’s disease.
• Arthritis: Turmeric contains more than two dozen anti-inflammatory compounds, including six different COX-2-inhibitors (the COX-2 enzyme promotes pain, swelling and inflammation; inhibitors selectively block that enzyme). By itself, writes Duke, curcumin – the component in turmeric most often cited for its healthful effects – is a multifaceted anti-inflammatory agent, and studies of the efficacy of curcumin have demonstrated positive changes in arthritic symptoms.
• Cancer: Duke found more than 200 citations for turmeric and cancer and more than 700 for curcumin and cancer. He noted that in the handbook Phytochemicals: Mechanisms of Action, curcumin and/or turmeric were effective in animal models in prevention and/or treatment of colon cancer, mammary cancer, prostate cancer, murine hepatocarcinogenesis (liver cancer in rats), esophageal cancer, and oral cancer. Duke said that the effectiveness of the herb against these cancers compared favorably with that reported for pharmaceuticals.”

Indianlife foods contain ample turmeric. Or try the fresh root, available at most grocery stores, in Dr. Weil’s turmeric tea.

Ayurvedic medicine places great important on the concept of “Pancha Karma”. “Pancha” stands for five, and Karma are therapeutic measures designed to purify the body before other therapies can begin.

Yoga, meditation, healthy, whole vegan foods, being in nature and taking time to rejuvenate oneself are “Pancha Karma” for the soul — and the perfect way to prepare for a busy summer’s activities.

Just south of breathtaking Whistler, BC on May 31 – june 2 you can be part of an incredible mediation and yoga weekend put on by the Chopra Centre Vancouver.  The picturesque Chopra Centre in Squamish has become a Northwestern mecca for those seeking spiritual and physical wellness, and this workshop, to be held at the beautiful Brew Creek Center near Whistler, promises a weekend of self-discovery and renewal not to be missed.

Attend seminars with some of the Pacific Northwest’s most gifted mind-body therapists and meditation instructors.  Enjoy Indianlife’s delicious gourmet vegan food and a program of yoga and meditation designed to inspire self-renewal, nurture serenity and leave you feeling fantastic!

Join us and meet some new friends in a mountain paradise.  Visit this link for tickets:http://www.chopratreatmentcenter.com/celebration-of-self-weekend/

Celebration of Self : Meditation and yoga with focused support and safety

• Education: Neuroplasticity and mindfulness practices

• Experiential: therapeutic work supporting you to go inward to identify your strengths

and develop more nurturing, self-empowering behaviours and perspectives

• Instruction in the Timeless Tools and Techniques of Ayurveda – the World’s Oldest

Healing Science

• Integration of Body-Mind-Spirit

• Delicious vegetarian meals with Indianlife specialties

Ginger is an herb. Ginger is used as a spice and also as a medicine. It can be used fresh, dried and powdered, or as a juice or oil. Ginger has been shown to reduce joint pain, acts as an anti-inflammatory and analgesic.
Ginger is commonly used to treat various types of “stomach problems,” including motion sickness, morning sickness, colic, upset stomach, gas, diarrhea, nausea caused by cancer treatment, nausea and vomiting after surgery, as well as loss of appetite.
Other uses include pain relief from arthritis or muscle soreness, menstrual pain, upper respiratory tract infections, cough, and bronchitis. Ginger is also sometimes used for chest pain, low back pain, and stomach pain. Ginger tea can help aid digestion and offers Vitamin C. Used as a traditional cold and flu remedy. Perfect for a cold night or an on coming cold.

In foods and beverages, ginger is used as a flavoring agent. Ginger is high in antioxidants, which helps with pain reduction.
Indianlife uses ginger in their Frozen Entrees, Samosas, Pakoras and many other products.

John Mackey spoke to an audience of over few hundred at the Winter Fancy Food Show this morning. This was attended by food retailers, distributors, brokers and manufacturers from the specialty food industry. He delved into a topic near and dear to the specialty food community’s heart: conscious capitalism. He inspired the attendees to do the right thing and serve a higher purpose through business -all while remain focused on making a profit. His company’s success is attributed to Whole Foods having a great relationship with it’s customers, its employees and its suppliers. More on his speech via link: http://youtu.be/CYJl3DOMGM8

Attached image is a slide of summary of his speech.

These days when I’m planning a party, I find myself turning to delicious vegetarian and vegan options like Indianlife Pakoras, Mini Samosas or colorful vegetable rollups made with our Indianlife Organics wraps.

If you also find yourself plating your plant-based platters for delighted guests, you’re not alone. Those of us who’ve been eating a diet low in or free of animal protein are now at the center of today’s hottest trend: a healthy plant-based diet.

Health and nutrition authority Dr. Mehmet Oz calls this “The Nutrition Plan That Will Save Your Life.” He touts the book, The China Study, authored by Dr. T. Colin Campbell, as “a startling, yet wholly intuitive, relationship between nutrition and disease.”  Dr. Campbell’s research verifies that whole-foods, plant-based diet can both lower your risk for certain diseases and reverse their progression.

In the 20-year China Study Campbell to tested and compared laboratory findings from over 100 villages participating villages in China. Findings consistently linked a high consumption of animal-based foods with more chronic disease, while those eating primarily a plant-based diet were the healthiest. The key to this diet program is avoiding meat, dairy and processed foods.

In California, here’s an inspiring story of people changing their lives by changing to a whole-foods, plant-based diet: the Meals For Health Program in Sacramento. Enjoy this video of program graduates talking about what happened when they too, changed their diet. The Meals for Health education program is an education program designed to help low-income people adopt a plant-based diet.

Graduates of Sacramento, Californian’s Meals For Health education Program

American Thanksgiving is this Thursday, November 22. It’s the annual feast that strikes fear into the hearts of turkeys everywhere. But today’s well-dressed table is equally sure to feature enticing vegetarian cuisine to please guests’ tastes.

Only days before American Thanksgiving this year, Diwali—also known as The Festival of Lights—takes place. Vibrant colors and a sumptuous feast characterize this major Indian holiday. Add Indian flair to your Thanksgiving gathering by bringing Diwali’s bright colors into your décor, and serving our delicious, award-winning vegan Indianlife all natural Pakoras and Samosas as appetizers. These crowd-pleasers always disappear from the table and couldn’t be easier to prepare—just heat and serve. And our oversized Indianlife wraps create perfect rollups every time with a variety of colors for stunning party platters. We’ve got organic options too. Our delicious and nutritious new Indianlife Organics Ancient Grains oversized wraps offer a spelt, flax, chia seed or Kamut Wheat options. And our delicious all organic Indianlife Whole Wheat Naan is ideal for a wide range of creative recipes for entertaining.

Adding more vegetarian foods to your Thanksgiving menu make dollars and sense, because vegetarian foods help you stretch your entertaining dollar. It’s also eco-friendly, since raising farm animals takes up a much larger carbon footprint than going vegan or vegetarian.

A bit of Thanksgiving trivia: both Canada and the US celebrate Thanksgiving, and both Canadians and Americans enjoy too much food in large gatherings, sometimes with relatives they might otherwise avoid. But Canadian Thanksgiving is usually in October, while US Thanksgiving is always in November. Why the difference? Both began as harvest holidays. So Canadian Thanksgiving is in October because historically the farther north you travel, the earlier the harvest.

To all of you in our American Indianlife Community: we wish you a Happy, Health Thanksgiving!

Hurricane Sandy, recent earthquakes and other natural disasters provide us with opportunity to reflect: how can we help those in need? And how might we respond in an earthquake, flood or other emergency?

Eastern medicine and Yoga offer much in the way of stress relief. Understanding how to reverse the stress response can help us in any emergency situation, especially when travelling with children. Luckily, it’s easy to learn some simple techniques. Yogic breathing means to breathe deeply from the abdomen, inhaling as much fresh air as possible in your lungs. This creates an involuntary physical reaction: when you breathe deeply from the abdomen, rather than breathing shallowly from your upper chest, you’ll find yourself inhaling more oxygen.  And our bodies respond automatically with a “relaxation response”: the more oxygen we inhale the less tense, short of breath, and anxious we feel.

• Sit comfortably, your back straight. Place one hand on your chest and the other on your stomach.
• Breathe in through your nose. The hand on your stomach should rise, while the hand on your chest should move very little.
• Exhale through your mouth, expelling as much air as you can while contracting your abdominal muscles. The hand on your stomach should move in as you exhale, but your other hand should move very little.
• Continue breathing through your nose, and exhaling out through your mouth.
• Count slowly as you exhale and try to inhale enough to feel your lower abdomen rising and falling.
• You can learn this technique or practice lying on the floor. It’s fun! Place a small book on your stomach, and try to breathe so that the book rises as you inhale and falls as you exhale.

Namaste´!

This weekend Canadians celebrate Thanksgiving. In Canada, as in the US in November, people will feast and gather together. It’s easy, as we enjoy a bountiful buffet, to forget that there are so many, in many countries (including North America) who are hungry year-round.

This year, instead of just making your favorite casserole, why not mark the holiday by making a difference?

At Indianlife we’re involved in several terrific organizations fighting hunger and poverty worldwide. One of them is UEnd:Poverty (uend.org). For the past 5 years the SEED Foundation has partnered with UEnd:Poverty to bring about positive change in the world. Indianlife Foods is proud to feed guests at Vancouver’s October 13 SEED Event, which features a “who’s who” of motivational speakers including Deepak Chopra. And we’ll be donating 10% of our profits that day to UEnd:Poverty.  We hope to see you at our booth!

There are lots of ways you can help fight hunger too! Learn more about UEnd:Poverty (uend.org) on their website. Donate to any of the other important charitable organizations fighting hunger, such as CARE http://www.careusa.org/, Oxfam International http://www.oxfam.org/or others.

A boy washes his cutlery in a dirty pool of water at Bou Sra Waterfall near Sen Monorom in the Mondulkiri province in Cambodia’s east.

Or simply donate some time, energy and kitchen talents to a local homeless shelter, Salvation Army or Soup Kitchen. Spend the holiday serving those who may be less fortunate than you. Those of us at Indianlife who have taken our children to help serve Thanksgiving dinner to the homeless have found this simple act is more personally fulfilling than even the most sumptuous feast.

 Here are some interesting statistics from UEnd:Poverty: “Stats & the World Bank say that if we were to refocus 5% of our annual $1 Trillion annual spending on gifts, we could end extreme poverty in about 15 years.” Luckily, more are heeding the call: the World Bank released their assessment report in June 2011 and found that 28 of the 63 poorest countries in the world have come out of extreme poverty since 2000.

UEnd:Poverty has date we’ve already helped refocus over 16,500 gifts to date, totalling over $900,000 towards 165 projects in 21 countries around the world and impacting 544,426 people directly.

We love autumn! Days are still warm as evenings grow a bit cooler, crisper. Mornings are filled with happy chaos: breakfast banter, backpacks grabbed, buses caught and missed.

If you’re a mom, you’re a busy mom whether you’re heading to the office or head of the household. On these busy days it can be hard to find time to cook, yet young students need plenty of fuel to help them excel. And us moms need healthy, all natural fuel to be “on top of our game.”

Protein is an important part of a healthy diet. Given that, according to the United Nations, the meat industry produces more greenhouse gases than the world’s plane, train, and automobile fleets combined, getting more protein from plants and reducing the amount of meat we eat makes sense.

Plant protein isn’t just good for the planet, it’s healthier too. A recent Harvard study found that eating a single serving of red meat each day can increase the risk of early death. Numerous other studies confirm that vegetarian protein lessens the risk of obesity and diabetes—growing problems among North American children.

It’s easier than you might think to get some high-quality vegetarian protein into your kids’ diets.

One of my favorites is to create a “High Protein, High Energy” wrap for kids. Indianlife all-organic and nutrient-rich Ancient Grain wraps are oversized and don’t break or crack when rolling. Try Organic Spelt (6 grams of fiber and 10 grams of protein), Organic Chia Seed (5 grams of fiber and 8 grams of protein), and Organic Flax (2 grams of fiber and 3 grams of protein) or Organic Kamut (11 grams of fiber and 8 grams of protein).

Bump up the protein content of your wraps by including some organic quinoa (kids love quinoa), nuts and seeds (pumpkin, almond, hemp, sunflower, sesame, or almond butter) and beans, peas or lentils. Protein-rich veggies can be added too. Try sweet squash or pumpkin…or include some chopped broccoli or spinach in your recipe.

Delicious all organic Indianlife wraps are high in healthy vegetarian protein and fiber!

Recently ABC News ran a story on how many kids are becoming vegetarians on their own. Check it out here: http://ow.ly/dMXJq

What’s the perfect blend of sweet and spicy? For me it’s chutney, one of world’s most versatile and charismatic condiments.

Also known in Hindi as chatni, chutney refers to a variety of relishes that originated in South Asia. Indian chutneys have been on the menu for approximately 6000 years, and were traditionally ground with a stone mortar and pestle of stone called an ammikkal.

Chutneys are vegetarian and vegan and can be wet or dry, fresh and raw or cooked, and are made from blends of fresh fruits and/or vegetables with roasted Indian spices and herbs. There are as many delicious chutneys as there are home chefs.

It’s hard to beat chutney when it comes to cooling sweetness on a warm “Indian summer” day. And the good news is, chutney has health benefits too.

Mango chutney, for example, is seductively sweet yet contains vitamins, antioxidants, potassium and enzymes which aid digestion. Indianlife Mango Chutney, and all of our chutneys, is all natural recipes that have been handed down through generations. Each is slowly simmered to perfection and can be enjoyed in countless ways.

Add chutney to mayonnaise—it’s a great wake-up for your favorite wrap or sandwich. Looking for an easy appetizer? Top a wheel of Brie cheese with Indianlife Mango Chutney, bake and serve with crackers or Indianlife Organic Whole Wheat Naan. Pair our chutneys with INDIAN Life Breads like Roti Masala Roti, Chapati, Paratha, or Naan. Savor in salads, and with cold meats or cheeses. Sampling samosas or pakoras? Don’t forget the traditional accompaniment, Indianlife Tamarind Chutney.

What’s your favorite use for Indianlife Chutney? Email us; we’d love to hear from you!