Nourish your body,
and your brain too.
Plantology rethinks nutrition!
We strive to make positive changes in the lives of our clients by providing nutrition & fitness guidance centered around their lifestyle.
Eating a healthy plant-based diet can help:
The 3 Pillars of Plantology
Good for your brain.
Our approach to nutrition is top-down—literally. Nourish your brain and your body will benefit. Because what’s good for your brain is good for your bones, good for your heart, good for your immune system and good for your gut (also known as your “other” nervous system).
The food you eat impacts neurogenesis—the growth of new neurons in your brain. Neurogenesis continues life-long in your hippocampus, a brain area involved in forming, storing and processing memory that is linked to healthy cognitive function and mood.
Studies show that omega-3s, antioxidants and phytonutrients in your diet, along with herbs and spices with antioxidant and anti-inflammatory properties, support the creation of new neurons in your brain.
Good for your body.
Eating clean, whole foods is good for you. You already know that. But did you know there’s good science to back you up? A growing body of research shows that a plant-based diet can lower blood pressure and LDL (bad) cholesterol, reduce the risk of diabetes and help maintain a healthy body weight.
Plant-based diets support healthy microbial communities in your gut, and a healthy gut can have a huge impact on your overall health. Research also shows that plant-based diets have a positive impact on cognitive functioning and memory.
Plantology, we know the value of clean, whole foods. We also know the science behind nutrition. Our meals are made with locally sourced seasonal vegetables, whole grains, legumes, nuts, seeds and healthy oils. Each dish is infused with savory herbs and spices, adding colour, texture and flavor as well as nutritional punch.
Good for our planet.
We all reach for convenience foods at some point. Convenience doesn’t have to come at a cost to your health … or the health of our environment. Our ready-to-eat meals are all plant-based and incorporate as much locally sourced, seasonal produce as possible.
From seed to plate, plant-based foods offer a better balance of nutrition vs. environmental impact, especially if you look at animal agriculture. In one year, animal agriculture in the U.S. generates as much carbon emissions as the entire transportation sector. Some suggest reducing meat consumption could reduce freshwater use in agriculture by more than 50%.
You can reduce your personal water and carbon footprint by moving to a plant-based diet or simply replacing some processed or meat-based convenience foods with plant-based options. Plantology is dedicated to making convenient, tasty meals to help you do just that.
focus & cognitive
Support a healthy
Reduce your water
& carbon footprint.
Plantology is good for your brain, good for your body, good for the planet.
Food has a water footprint?
Food has a water footprint? A National Geographic articles notes that cutting U.S. consumption of animal food products by half could reduce the use of fresh water for dietary needs by 37%.
Crafted with passion by a neuroscientist.
Nutrition and neuroscience meet in Dr. Kalindi Bakshi, who specializes in plant-based nutrition, was an assistant medical professor in physiology & neuroscience at City University of New York.
My background in research in protein biochemistry drove me to look into sources of plant-based nutrition that offered better bioavailability,” Kalindi says.
Leaving a successful career in academia & research to launch a food business was a leap of faith—but it was motivated by the same desire that motivates most researchers. “My purpose in embarking on this new journey was to do ‘something bigger than myself,’” she says.
“Science answers a lot of the ‘whys’ and ‘hows’ of nutrition; I wanted to translate those answers into something more practical.”
In Plantology, Kalindi uses her background in protein biochemistry to craft fresh, nutrient-rich, plant-based meals that nourish the brain and support cognitive function, mental clarity and focus. She conducts regular workshops, community outreach programs, cooking demos and coaching sessions focused on plant-based nutrition. It’s her way of bridging the gap between scientific knowledge of nutrition and actual, ready-to-eat meals we can all enjoy.
Diet an equal opportunity killer.
A review of 20 years of dietary data has found that low intake of healthy foods and high intake of unhealthy foods is the leading cause of mortality around the world.
Tempt your tastebuds, fuel your body & please your brain with
color, texture & flavor-the science behind our approach.
In our kitchen, we pay attention to color coordination in every meal. First, because good nutrition comes in all colours. And second, because your eyes are the gateway to your brain. If your eyes are pleased, your brain is receptive to enjoying what you’re eating. How Color Affects Taste: A Lesson in Gastrophysics.
Served raw or cooked in different ways, vegetables have different textures or “mouthfeel.” Your brain enjoys these different dimensions. In fact, research shows that food with textures that require chewing enhances the growth of new brain cells. Chew Your Food for Brain Health.
Let’s talk flavor, a.k.a. spice! In our kitchen, we use herbs and spices not only to enhance the flavor of our meals but to nourish your brain. According to the Harvard Health Blog, research has shown that cloves, cinnamon, turmeric, nutmeg and other spices contain nutrients that can sharpen memory, reduce stress and improve sleep.
Nutrition inspired by our 3 pillars.