In
every collaboration at Nava's Zen, I maintain the tradition of treating my
collaborator to a meal - a small token of gratitude for their time and
contributions to my growth. I usually opt for online ordering, focusing on
healthy food. Despite established choices in the healthy food industry, my
recent preference was deliberately a smaller-scale restaurant. This decision
aligns with my commitment to supporting small businesses, recognizing the
impact of mutual support in our growth journeys.
Using Grab, I ordered from Toyo Bowl
(Jalan Kenari, Puchong Jaya), selecting Lemongrass Lime Chicken (RM24.90) and
Veg Portobello Bowl (RM18.90).
What
happens when the mind refuses to shut down? Sleep disorders, insomnia - the
inability to sleep, and the challenges in quieting the mind
lead to a world of struggles with sleep (Modern Struggle: Quieting The Mind). The severity of this issue, affecting
individuals from the young to the elderly, including myself occasionally,
cannot be understated. Whenever we receive yoga inquiries, the recurring
concern is difficulty sleeping, prompting questions about yoga's efficacy in
addressing this issue.
It's essential to recognize that yoga
offers a comprehensive natural therapy for sleep. However, the challenge lies
in some clients expecting immediate miracles or magic from yoga. Consistency is
key, and results typically manifest after practicing yoga for at least 2-6
months. Natural therapies, by their nature, require time for noticeable
effects. The expectation of instant results is a common hindrance to
experiencing the full benefits of yoga (Yoga Discovery).
Maneuvering
modern living poses a significant challenge, with
the elusive art of quieting the mind at the forefront. Despite a plethora of
advice, the struggle persists, whether due to a lack of knowledge,
indifference, or sheer unawareness. In the yoga business, this refrain is not
just common but almost a norm, as minds remain alert yet yearn for respite.
The modern
struggle to relax has multifaceted roots:
Tofu has long been a favorite in my household - loved
for its versatility, affordability, and ability to satisfy vegetarians, vegans,
and even meat lovers. Widely used in Japan and Korea ((KOREA THROUGH MY EYES, HOKKAIDO WANDERLUST & OSAKA SUNSETS). tofu has become a global
favorite, with endless possibilities for simple yet satisfying dishes.
Today, tofu is
easily available, from traditional markets to high-end stores, offering many
varieties. While I appreciate all types, my go-to is the soft, organic Japanese
tofu, free of preservatives. Its mild flavor may seem simple, but it’s perfect
for absorbing the bold, spicy, tangy, and sweet flavors of Malaysian and Asian
cooking.
What makes
these recipes even more special is that many of the ingredients come from my
own garden at Nava’s Zen - chilies, basil, and spring onions that I carefully
grow.
(Vibrant Sabah chillies in purple, red, and green,
grown fresh in Nava's Zen garden)
These tofu recipes are healthy, vegetarian, and ideal for anyone looking
for quick, flavorful plant-based meals.
Thai-Style Tofu
Steam or
microwave tofu for 1-2 minutes until heated through.
Transfer the
tofu to a plate and top with chopped or sliced cucumber, tomato, and chilies.
Drizzle with
lime juice and sprinkle with Thai basil leaves and salt to taste.
Korean-Style
Tofu
Steam or
microwave tofu until warmed.
Garnish with
crushed peanuts, soy sauce, apple cider vinegar, chilies, salt, and fresh
cilantro.
Chinese-Spiced
Sweet Tofu
Lightly fry
sliced tofu until golden and crisp. Set aside.
In a pan, heat
oil and sweat chopped shallots until translucent.
Add chopped
tomato, chili sauce, tomato sauce, a splash of soy sauce, salt, and spring
onion. Cook until the sauce thickens.
Incorporate the
fried tofu into the sauce and cook to achieve your desired texture.
Malay Achar
Tofu
Slice tofu and
set aside.
Heat oil in a
pan and sweat chopped garlic and shallots until fragrant.
Stir in dried
chili paste and chopped tomato. Add vinegar and salt, and cook until the
mixture thickens into a sambal.
Add the tofu
slices and cook until the tofu reaches your preferred texture.
Note: Adjust
ingredients according to your taste preferences.
When
my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another
morning feast, I, being the enthusiastic foodie, readily agreed. I heard tales
of this Kopitiam being a stroll down heritage lane from years back, adding to
the allure. As we negotiated the usual challenge of finding parking in Klang,
we eventually secured a spot in one of the backlanes.As we crossed the road in
front of Chong Kok Kopitiam, a sudden realization hit me - I've been here before.
While I couldn't recall the name initially, revisiting the same eatery posed no
issue.
Yet
another Sunday dedicated to our food explorations, and this time, we stayed
local in Kota Kemuning (Asian Fusion Seafood & Kalyana Virunthu Cafe). Our destination was the recently opened "Bharat
Spice," a fresh addition that has taken over the space formerly known as
Saffron Spice. Surprisingly, not much has changed - the ambiance retains its
familiar feel, and even the menu seems to be a recycled version of the one from
Saffron Spice.
Turmeric,
a vibrant yellow spice widely embraced in Indian culinary traditions, has
earned acclaim for its diverse health benefits, primarily attributed to its
active compound, curcumin. Within its myriad advantages, the aspect that
resonates profoundly with me is its robust antioxidant capabilities - an
all-encompassing tonic for the breath, body, mind, and soul. Beyond its
culinary significance, powdered turmeric stands as an indispensable element in
Indian kitchens, diligently procured and stored for its versatile applications (Turmeric Black Cumin Rice).
In the realm of cooking, reaching for turmeric powder has become second
nature - not just for its rich flavor but also for its remarkable ability to
neutralize odors, particularly from poultry and meat (Mutton Bone Marrow Curry). It has undeniably become
a culinary staple (Spinach Turmeric Stir Fry).
Experiencing
a resurgence of menopausal symptoms at 53, following an initial bout at 50,
took a toll on my well-being. Seeking answers at the medical center due to
issues like body pain, insomnia, and overall health concerns, I found myself
overwhelmed and in tears. The fear of a serious health problem added to the
emotional strain, also, emotional feelings (Mental Well-Being) which I believe I have been bottling
up, causing me to work my mind harder, making this relapse more severe than the
first.
It’s not just Malaysians like me who stock up on
and enjoy canned sardines
- Thais do too. There’s a fascinating connection
between Ms. Nava's Zen Cuisine and Thai culinary traditions. It’s truly
soul-touching and fulfilling (BANGKOK SOLO ADVENTURES LIFETIME). Yes, that’s right! And
did you know you can eat canned sardines straight from the tin? Shhhh - don’t let the health-conscious Indians hear this, or they might start
questioning the health benefits of canned sardines, as they often do with other
foods (TOM YAM TEMPTATIONS).
(Updated Version) Roselle, a
variety of the hibiscus family (Hibiscus sabdariffa), is known by many
names worldwide, including Sorelle, Gongura, Karkadeh, and Bissap. Its glossy,
bright red bloom is truly eye-catching, but there’s more to Roselle than its
looks. This plant is packed with incredible health benefits that make it a popular
choice in both traditional and modern wellness practices. Let’s dive into some
of Roselle’s top health benefits and versatile uses.
Health Benefits of Roselle
Rich in Antioxidants
Roselle is a powerhouse of antioxidants, particularly vitamin C and
anthocyanins. These antioxidants help reduce oxidative stress and protect cells
from damage caused by free radicals, promoting skin health and overall
wellness.
