Coriander (Coriandrum sativum) is an annual herb native to regions from southern Europe and North Africa to southwestern Asia. The dry fruits of the plant are known as coriander or coriandi seeds; the fresh green leaves are known as cilantro. In India coriander seeds are called dhania. Dhania and cilantro are two of the most basic ingredients in Indian cooking.

Coriander seed is a staple in garam masala and our Indianlife curries and healthy frozen entrees. Coriander adds flavor and is a thickener. And our Coriander & Herbs Naan is also rich in this helpful herb.

Coriander has been treasured since ancient times. Today Modern science has been catching up with what native peoples worldwide have always known: coriander/cilantro is as beneficial as it is tasty, and is both nutritional and medicinal.

Cilantro, the fresh green leaves of the coriander plant, are also used in Indianlife products. One of the benefits of cilantro/coriander is its ability to help us shed toxins. Compounds in the plant have been shown to bind to heavy metals and help transport them out of our body in a process known as chelation. This ability makes coriander and cilantro especially beneficial for people concerned about their mercury levels.

Cilantro oil also helps stimulate digestion, and is a powerful anti-inflammatory agent with anti-bacterial properties. Rich in iron and magnesium, cilantro helps overall immune and digestive system function in a wide variety of ways. And the best part: it’s delicious and versatile too, adding a “just right” spicy touch to dishes.

Ayurvedic medicine is based around a central concept: That we’re feeling best when there is balance between three fundamental mind-body types or doshas (en.wikipedia.org/wiki/Dosha). The 3 doshas are known as Vata, Pitta and Kapha.

To help keep our doshas in balance, general guidelines for a summer diet is one that is cooling, hydrating and nourishing. Healthy leafy greens, the natural sweetness of seasonal fruits and healthy complex carbohydrates such as whole grains are the foundation of a balancing summer diet. The good news is, a healthy, cleansing diet also helps fight inflammation linked to many diseases, including heart disease, cancer and Alzheimer’s.
A cleansing, balancing summer diet should include plenty of fresh, whole organic fruits and veggies, including lots of raw vegetables with selections from each color family and ample leafy summer greens.

Whole Grains are a vital part of a cleansing diet brown rice, quinoa or amaranth (as well as whole wheat, kamut, spelt, and oats for those who tolerate gluten). Lean protein is also important, and this can include seafood, beans, eggs and lean organic meats. A handful of nuts and/or seeds each day, particularly walnuts, flax, chia, hemp or almonds are a good way to add essential fatty acids and nutrients. Essential fatty acids are an important key to quelling inflammation and are crucial for brain function. And of course, drinking plenty of fresh water or green tea is an important part of staying hydrated and cool.

One way to get more leafy greens and raw veggies in your summer diet, along with healthy essential fatty acids, is with Indianlife Ancient Grains Organic wraps. Create your own raw veggie wrap, and roll it up in our super-soft, super delicious vegan organic wraps that contain flax or chia seeds, and are rich in vegetarian protein and essential fatty acids. Because Indianlife organic wraps won’t crack or break while rolling, you can fill them with even the most demanding fillings. Pack your fresh, healthy Indianlife wrap to take along, and you’re ready for healthy summer fun!

At Indianlife we create food with “good karma and great taste.”
This means it’s important for our healthy vegetarian and vegan foods to be delicious, and equally important that we produce and package them in an eco-friendly way. One of our sustainability initiatives at Indianlife is to reuse and recycle everything we possibly can.

Cooking oil is one of the waste products all food manufacturers struggle with. Proper disposal is crucial. We recycle our used cooking oil with West Coast Reduction Ltd. This Canadian company has been collecting and recycling cooking oil for nearly 50 years.

West Coast Reduction Ltd. picks up the remnants of oil we use to create our authentic gourmet Indian convenience foods. When the oil arrives at their plant it’s first sterilized by boiling. Any water from the cooking process is separated from the oil, and the oil is run through a high-speed centrifuge processor to remove any solids remaining.
The resulting “clean” oil is then blended with other processed oils to create “Feed Fat.” Feed Fat is a mixture used by Canadian feed mills to make agricultural feed products for livestock.

Home chefs often pour used cooking oil down the drain. But did you know cooking oil can be refrigerated or frozen and reused? Cooking oil can be reused if it doesn’t smell rancid, and if you can heat it without smoke developing. Any cooking oil that’s been heated to where it smokes when heated again has deteriorated too much for a “second life.”

To save and reuse your home cooking oil, first allow the oil to cool to a safe handling temperature. To strain out any food particles floating in the oil, rake through it with a slotted spoon or other tool. Discard these food particles.

Take a coffee filter or piece of cheesecloth, and arrange it around the mouth of a jar or the oil’s original container. Make sure the cloth or filter rests slightly inside the container and oil doesn’t spill over the side. A rubber band can be used around the coffee filter or cheesecloth to keep it in place.

Pour your cooled oil slowly into the jar. If the coffee filter or cheesecloth becomes clogged and oil no longer passes through it, replace it with a new one.

Once the oil is filtered you can place the lid on the jar, and store the used oil in the refrigerator or freezer for up to 6 months.

Do you have some tips or techniques you use for “Karma Conscious” cooking? Email them to us and we’ll post them in our Community Blog.