Yoga. Beauty For Breathe, Body, Mind & Soul

(Venue - Foliage Cafe, Taman Desa Utama, Kuala Lumpur)

Hi Darlings,

I believe, I sincerely do, by now, if not the whole world, at least some of you are aware of my background, and where I am heading to? Yes. The buzz and buzzing of Ms. Nava K - Nava’s Zen. Holistic Wellness. In case, for whatever case best known to you, if you have missed it, said as well, as my all colours splashed all over me, please do me a favour please. Please click at - Nava’s Zen, Plant Based Breakfast Platters, Nava Krishnan and for my credentials and qualifications, LinkedIn. Alright, right on, let me get you to the yoga topic matter of the day. Yoga - Beauty For Breathe, Body, Mind & Soul. A matter so extremely close, closest to my “Yoga Heart”, also known as my Heart Chakra/Anahata Chakra. Furthermore, I’m assuming you may want to find out if I am obsessive, compulsive, or am I an avid lover of yoga? Oh-well, to sum up, oh-yes, I am all about yoga love. Precisely why I have walked countless miles in terms of learning, teaching, and embracing yoga. More importantly, obtaining my yoga credentials and qualifications. 

Plant Based Breakfast Platters

Hi Darlings, Seems like I am activated all over. All over, hah. After abandoning this precious space of mine, I am up, and about today. I told myself, what the hack, I shall find some time for pitching my cooking terminology today. Tadaa! Actually, the truth is, because I have rebranded, its pitching our “Nava’s Zen. Holistic Wellness” food and recipe stories, and also for informing all you darlings that, we will still willingly share our recipes. Apart from, letting you know again that, only if the founder, me alright, Nava K, have the time for splashing unlimited and undivided bundles of cooking love soul, you can most probably expect a breakfast platter. For our private, exclusive and only through referrals, “Home Dining” and “Homestay”. Featuring our zen grown plants, herbs and we are growing our own fruits as well. Of course, in certain instances, as and when required, we do scout for the best quality, organically grown “Plant Based” ingredients.

Nava's Zen. Holistic Wellness

Hi Darlings, I know. I've been missing in action in this space of mine. This space, obviously, for those of you who have following me faithfully for almost 10 years now, I'm sure you have already noticed? The rebranding, the refurnishing, the realignment, the remodification and whatever, whatever; for being known as Nava's Zen. Holistic Wellness. Yippie-yeh! Finally, after all these years. The years to my life and at this age of mine, #myfiffysevenlife (57), I am heading towards a new direction. In fact, the direction is indeed crystal clear and I have already taken the steps. Henceforth, due to putting things together towards the direction, pretty much, why I have not pitched anything for almost 3 weeks or so. The busyness to setting up my business, #navaszen has put me like, on the roller blades, skating all directions. 

Needless to say, there are still things to do before my #holisticwellnenss is up and about, flying high up in the sky and if not all, somethings have been pending due to Covid lockdown. But now, considering that it’s much more relaxation in movements, businesses and humans, I need to work on all those pending things. First thing first, I would like to share with all you amazing darlings, right now about Nava’s Zen. Our zen profile, and of course, how can I not include, aha, "The Crazy Lover". The crazy lover, who? Me alright and the crazy lover is my pen-name or me the keyboard warrior, for my ever first ever book. Whilst you await my e-book patiently or impatiently, hopefully, keeping my fingers crossed, before the end of 2021, and for making the book’s presence known in the virtual world, here’s to our profile and of course, yours truly, Nava K, like I have already said earlier, must, must and must be included. Alright, sit back, stand up, or you can even roll on the floor, hit it hard, really hard, in full force, to #navaszen. 

Vegetarian Bak Kut Teh (Chinese Vegetarian Tea Soup)

Hi darlings, Hope all is well and good with all you wonder peeps. On my side? I hit the mark to 57. That's right. I am fifty seven now. Therefore my tagline has changed from "my fifty six life" to #myfiftysevenlife. How do I feel? I feel wonder world. I feel I have so much to look forward to. In fact, life just started for me after I reach 55, and from there on, I have been brainstorming my own brain on my own and now, I am heading towards my passion. My zen. Nava's Zen. Holistic Wellness. Apart from I am into health products as well. Aulora products for health benefits. Without much ado, if you don't mind, watch this video of mine for the depths.  

Kambing Masak Kicap/ Mutton Soy Sauce

Hi darlings. I know. I have been missing in action (MIA) in this precious space of mine. Been, like, almost two weeks or so, right? Sort of. Actually, I didn’t even keep tap how long it has been. Anyway, what’s been going on with me, if you would like to find out? Even if you are not interested in finding out, I will still tell you. Aha! Life has been bustling with all sorts of things. As usual. What else is new. But now, it’s even more bustling. I’m now like the queen bee building my honey nest. Meaning. I have been working on a couple of things, including educating myself. Educating in the sense, not so much for flaunting my credentials, actually, come to think of it, why not. But more to that, educating myself so that my customers and clients are confident in the services or products I am offering them. Apart from, of course, credentials and qualifications, for knowledge gaining, for knowledge thirsting and for the learning curve to go up in the industry I am in. There’s still more groundwork to be worked on and hopefully, all will fall in place. Not hopefully actually, they must and they should.   

Garnier Skin Naturals Black Serum Mask Pure Charcoal Purifying & Hydrating Pore-Smoothening Tissue Mask

Am I? Am I really and truly an avid fan of Garnier brand (Garnier Sakura White Radiance Foam)? To tell you the truth, the truth is, I am not. It can’t be as well. Because not all of it, all of their products I tested and tried for my dehydrated sensitive “FiftySixLife” skin, worked as promisingly as I expected, or as rooted and mooted by the brand itself. The rest? Accepted and a few were a standout amongst the rest (Garnier Serum Mask).Though, I won't classify and certify them as Garnier's beauty gift of god. Having said that, the thing about Garnier brand personally for me (Garnier Brightening Eye Roll On)? Its a luring brand due the pricing. Indeed, can be regarded as affordable according to my cost of beauty living. Furthermore, each time I am in Econsave, Kota Kemuning Shah Alam Selangor, Garnier occupying a spot I have to pass by, is like the magnet for drawing my beauty attention. Somehow or rather, I must stop by at the counter and as a beauty adventurous person, its simply irresistible until I must buy. This time, Garnier Skin Naturals Black Serum Mask Pure Charcoal Purifying & Hydrating Pore-Smoothening Tissue Mask returned home with me. Black masks! Black sheet masks on the whole in comparison to white sheet masks? They seemingly to a certain extent, are the beauty burst and beauty nutrition pleasure for my skin. 

Indonesian Vegetarian Red Chilli Brinjal/Terung Kampung Masak Cabe Merah (Vegetarian)

Ahhh! Direct translation of recipes? The names primarily. Quite a thing in instances like for this dish - Terung Kampung Masak Cabe Merah. A vegetarian version (Indonesian Potato Tauchu, Water Spinach Salad, Spicy Fermented Soy Beans & Spicy Sweet Brinjal) obviously as I have mentioned. The thing as well? Even though my formal education till my secondary level has been in our local language, Bahasa Malaysia, which by far, as far as I know, can be regarded as a cousin of Indonesian language? I still struggled in translation the name of this recipe. Furthermore, due to, this dish is my invention based on all my previous Indonesian recipes. Still, the best thing is not to give up. Therefore, I have named it as Indonesian Vegetarian Red Chilli Brinjal.

Malaysian Banana Sweet Porridge/Pengat Pisang

Whatever said and whatever done, at the end of it all, nothing like our Malaysian desserts, aka kuih-muih. For this lady, who goes by her pen name “The Crazy Lover”. she, yes, she alright, will never stop jumping up and down, and as high up to the sky as well for her country loved traditional desserts. After all, the fact is that, the best desserts in the world can’t be from any other country except Malaysia. Yeh! Shout out to this, typical, authentic and traditional Malaysian. Our Malaysian desserts. They are not super dependent on oven. They just need a stove. Also, the open air, over the charcoal grilling and of course, why not to oven baking when the need warrants for.

Garnier Sakura White Pinkish Radiance Foam 100ml

Hi Darlings, 
Here and there, up and down, back and forth, to and fro, I’m back in this previous space of mine. Today, no, no. Nothing to do with my cooking. Because cooking alone is not about being a wholesome person. To be a wholesome woman or even man, we need to pay attention to our appearance as well. I for one, am someone who strongly believe that, our appearance transmits faster messages about who we are. Whether, on the whole, do we care for ourselves? Caring as in, not only our clothes, our hairstyle or the big house, big car or we are a critical success factor. More to that, caring as in, caring for our appearance. Our skin. Of course, one of it. The first thing people will notice about us before anything else. In other words, “Our Skin, The Mirror Of Ourselves”.

Malaysian Banana Fritters (Pisang Goreng Malaysia)

What have I been up to? Ah! Until you haven’t heard of me in this precious space of mine and including my YouTube channel which has been idle. Let tell you now. The two main highlights for me right now? The two major highlights I am currently working my butt out? The pride of mine I am working towards to? One. I’m still at my thesis. My thesis towards obtaining? MSc.Yoga. Plus. This thesis to be converted to a book. My first ever book for publication as E-book and this book, complimentary to all your darlings. Apart from, of course, it’s gonna be my contribution to the yoga world. E-Book is definitely going wake up, all you up immediately. Because. It’s me in my book. The funky, fun, happy, liberal, open minded, bubbly and joyous Ms. Nava. An open book. The yoga openness. That’s about it I am unveiling right now. Ditto.  

Nava’s Sambar/Nava’s Indian Dhal Curry

Nava. Of course. Nava K. Aka, The Crazy Lover. My-my-mind-you! I can cook. I can of course. Maybe not extended to as a Michelin starlight, starbright, kinda cooking. But? A decent meal at home. Cooked with love and basic, homestyle dishes mainly and mostly for the loved ones at home. Anyway. Or my way. Or your way. Or whoever's way? There’s only two of us in my house and food? Food is always. Forever. The food of priority towards my Indian other half-half. My Indian other half-half? Of course. As always, Indian food. The comfort food (Mysore Sambar, Andra Sambar, Drumstick Sambar & Udupi Sambar). The commonality food. The known food and the food that has been repeated, over and over again, like? To tell you the truth? I can’t even recall the number of times I have made Sambar/Indian dal curry (Palakura Pappu, Spinach Dal Curry, Bitter Gourd Sambar & Sambar). For a  fact, countless times for the years I have been married to him. Sambar again? Obviously. This time? Named as Nava K's Sambar/Nava's Dhal Curry. Furthermore? Honestly, nothing furthermore I want to say. Best will be perhaps, how about you reading all my sambar/Indian dhal curry stories in the other types of sambar recipes (Tanni Saar & Moong Dal Curry) I have linked within this intro. Right. Let's hit the recipe now. 

Freeman Brightening Green Tea & Orange Blossom Peel-Off Mask

Hi wonderful and amazing souls. Before I begin. Before I start, and take you through. Through, thick and thin throughout my beauty pitching today. Just thought of sharing my thoughts on and about blogging. Blogging! Has been said as a dead platform or a platform not as flying “Up In The Air” and “Take 5” anymore. Used to be back then. In fact or fact a fact, blogging has taken a back-step or many back-steps behind due to the popularity of? Of course. Obviously. What else? The number one blogging enemy can be none except - the string of social media platforms. Eg: Instagram, Facebook, YouTube, and if I am not mistaken, Tik Tok is leading now? These platforms. So very congested. So massively crowded with many stars who have made their name and many are following closely as upcoming stars.  What about this “The Crazy Lover”? This Nava K? Tough call. Really tough. Despite, I am also sort of, active on these social media platforms. However, not like I am all the time. As and when time is one my side usually.

Malaysian Rasam. Quick & Easy Rasam/Instant Indian Healthy Pepper Soup

Oh-Dear-My-Nava K! My blog. Blog of mine. This blog of mine. Obviously? Been neglected. My last blog pitching? 16th April (Som Tam/Thai Green Papaya Salad). Right now, you must be asking me why I have not been updated my blog right? No worries. I'll spill the beans right now and the beans will lead to? My yoga journey. Journey which has started very promisingly and this journey has been keeping me on my toes. Apart from the pressure I have been putting on myself, in finishing up my International Yoga Instructor Course. Plus, my thesis for my Master Of Science Yoga. Yes. I have to. Clock is ticking. Time is running out, and time is running really fast. Furthermore, not to forget about my home affairs chores. The cooking, washing, cleaning, as well as I am an avid home gardener and other things that I need to balance at home. Pretty much summing up or down? Why blog has been neglected. 

Som Tam (Thai Green Papaya Salad)

Green Papaya Salad. Oh yes. Quite a popularity in Asia. Apart from the Thai version, like this one I am sharing, you can chance upon green papaya salad in Cambodia (Bok Lahong/Cambodian Green Papaya Salad, Cambodian Vegetarian Green Papaya Salad & Cambodian Sour Fish Soup) and in Malaysia as well. Oh yes please. Our Malaysian version to a green papaya salad, mostly the Malay style version and pretty much? Thai Green Papaya Salad or Som Tam can be devoured into, in Thai restaurants and Thai stalls situated in coffee shop, in Malaysia. Indeed a familiarity for Malaysians. My Thai green papaya salad knowing upon of course originated in Malaysia. As well as during my Thailand solo travelling adventures. Thailand! Yes, I did it. From right from the borders of Malaysia (Betong, Phuket/Krabi, Ayutthaya & Chonburi) and all the way till I even crossed over from Chiang Rai (The Golden Triangle Boat Ride) to Myanmar (Myanmar - Across The Border). Tadaa!!

Lakmé Absolute Bi-Phased Make-up Remover

Where have I disappeared to? Nowhere. I am still around. I am still active on my social media accounts. (Linkedln, Facebook, Facebook Page, Facebook Group, Instagram & Twitter). But this blog of mine? Quite a thing actually. Blog I started almost 10 years ago and the heart of mine still won’t let go. My heart keep reminding me that I should continue blogging. Though blogging is not a promising trend anymore. Still. I want to follow my heart. My sincere, genuine and practical heart in continuing to blog. Having said that, when it’s a matter of pitching my story, in the sense of updating my blog? Hah! I’m struggling. Struggling in finding the time. Why? Well! It is not every day the body, mind and soul is alert like a bright star from the sky for writing, and on some days, words just won’t spill from my heart and mind. Whereas on other days? Sheer laziness. Actually, laziness is not the main concrete reason. It is mainly actually because, I am behind time in writing my thesis for my Masters In Yoga.

Indonesian Potato Tauhu/Kentang Tauchu Indonesia (Vegetarian)

Keep your food journey interesting. Keep your food love exciting. And keep your food happiness trilling, frilling and sexciting. Why not? After all, food is the primary reason why we work. For a decent meal on our table, for our hunger and for the ultimate satisfaction to our palates. Of course, we can prefer familiarity. I mean, we may be inclined to our comfort food. But if you are an adventurous foodie or food lover like me, we do have options to other cuisines from all around the globe. And food from the Asian continent personally for me, is my utmost food love . Take for example Indonesian food. Aha! Me! The food hero to Indonesian food and you know what? You can effortlessly convert Indonesian dishes to a vegetarian food trail (Urap Kangkung/Water Spinach Salad, Tempeh Orek/Spicy Fermented Soy Bean & Terong Balado/Spicy Sweet Brinjal). Like this Indonesian Potato Tauhu/Kentang Tauchu Indonesia. Where did the recipe spring from? The mind of this “The Crazy Lover”. Enough said, to the recipe now please.

Vietnamese Spicy Lemongrass Chicken (Ga Chien Sa Ot)

In the previous recipe pitching, Bok Lahong/Cambodian Green Papaya Salad and today, aha, crossing over from Cambodia to Vietnam (Hu Tieu Nam Vang/Phnom Penh Noodle Soup) for showcasing Vietnamese Spicy Lemongrass Chicken. Trust me, such a wonderful, wondrous dish from a the land which has gone through major battering and bruising due to the world know and historically significant Vietnam War. Vietnam War. Oh yes! No trip of yours to Vietnam (Ca Hap Gung Hanh/Vietnamese Steam Fish) will be complete or can be considerate as wholesomeness without visiting all the historical sites which showcases the years of the Vietnam War (Ho Chi Minh City & Hanoi). Followed by the also the aftermath of the brutal war. All of these. The pain, the misery, the suffering, the deaths, so on and so forth. Now, how about Vietnamese Food? Oh-My-Love! Simply spectacular. The freshest salads on earth, plus, a must when in Vietnam, apart from Vietnamese Pho (Shrimp Pho, Lamb Pho/Vietnamese Noodle Soup & Vietnamese Fish Soup) are the other dishes, known for their big, bold thundering tastes. A mix bag of spiciness, sourness and sweetness. Including the dish of the day I am sharing. Vietnamese Spicy Lemongrass Chicken. Shall we now head to the recipe? Of course. We shall. 

Bok Lahong (Cambodian Green Papaya Salad)

Bok Lahong. Aka, Cambodian Green Papaya Salad. Indeed. Green papaya from my garden into this, various role play and interlinking, big bold tasting Cambodian Salad. A raw salad by the way. In other words, there is no cooking involved and for a fact, such a papaya salad is also a popularity in other Asian countries as well. Including in Malaysia. Known as Kerabu Betik and suffice to say, you can actually replace green papaya with mangoes (Malaysian Mango Salad) too (Cambodian Green Mango Salad). Ingredients for this kinda papaya salad from whichever part of Asia? Including for this version or variety from Cambodia ? As far as I know, pretty much the commonality. The common Asian ingredients for the burst of spiciness, sourness, sweetness and every now and then, saltiness as well. Now, you must be curious in finding out, how come I know the nooks and crannies in making Cambodian Green Papaya Salad? Aha! On my palates. Not once but a couple of times during my trip to Cambodia (Cambodian Sour Fish Soup) in year 2012. Having said that, I tweeted the recipe to suit and fit those ingredients available locally in Malaysia and those ingredients I couldn’t get a hold on to? Eliminated. Plus, even the cooking technic. Simplified. Which you can see and hear from my YouTube cooking video. Whereby I have spoken in great length on other related and of course, since I like to talk a lot, other correlated matters. All of it, as a package for my version of Bok Lahong. 

Garnier Light Complete Multi-Action Whitening Serum Cream SPF19+++

Moisturizer. You need one and I need one. Regardless, of the known fact that, each one of our skin is not of the same age, not of the same texture, not of the same condition and not of the same type. Still. The beauty reality and beauty reasoning is that, a moisturizer is a must. The next thing we should address is - how about a moisturizer, with the added beauty feature to sun protection as well? Of course. The choice is, as always and as forever will be, our choices. Basically, our life, our choices. Whether we prefer a moisturizer by itself or we are apt for a moisturizer and sun block in one. Moisturizer for keeping our skin supple, vibrant and exciting, whereas, sunblock for blocking the sun from eating our skin by leaving behind dark spots, uneven skin tone, pigmentation and what not furthermore.

Urap Kangkung (Water Spinach Salad) - Vegetarian

It’s always been my absolute, my moment to my pleasure to tweeting recipes. Recipes I pick up via my travelling meaningfulness. In other words, at each part of the world I am, I make sure I somehow or rather, either slyly or demurely ask for the recipes at the places I dine or pack food. Including at the streets. Or worst come to worst, I taste the food and figure out for myself what could possibly be the ingredients for those dishes. Of course, suffice to say, there are kind people in any part of the world who won’t mind sharing their recipes. Whereas, I believe it is a known fact that, there are also people who do or die, will safeguard, protect and defend their recipes like nobody’s business. Nevermind. Does not really matter. Because as a foodie adventurous person and someone who have been cooking various types of dishes from various continents for donkey years, furthermore, thanks to my hard earned money which has enabled me to travel to a number of countries as well, I am quite a hero in figuring out the ingredients for the dishes. My food love will without a doubt forever be Asian dishes, but that does not mean I shun away from Western dishes. Indonesian food (Tempe Orek Vegetarian & Terong Belado Masam Manis) particularly for me. Oh my-my and during my trip to Indonesia a couple of years ago (Surakarta & Yogyakarta), I managed to dive into Urap Kangkung, aka, Water Spinach Salad and here’s to the vegetarian version (Sayur Lodeh). Of course, recipe by yours truly, and recipe, ah, from the mind of Nava K.