nava-k.com

04/06/2026

Home Fitness. Health and wellness dance for distressing, fun& keeping fit.

03/06/2026

"Kitchen Hack: Don’t Waste Your Limes"
Lime has always been one of those simple but important ingredients in Malaysian cooking. That sour kick makes a big difference in many dishes.

Usually when buying limes, it is never just one or two - it comes in a handful. The same goes when they are grown at home. Sometimes there are just more than needed at one time.

The thing is - limes do not last very long, even when kept in the fridge. After a while, they start to dry up and lose their juice. Most of the time, they end up being thrown away.

A simple way to avoid this is to squeeze out all the lime juice at once, remove the seeds, and pour the juice into a bottle. Store it in the fridge and use it whenever needed.

Much easier than cutting and squeezing each time, and more importantly, it helps prevent wastage when the limes would otherwise go dry and unused.

30/05/2026

Style your Abdomen. Slowly and surely.

29/05/2026

So much of knowledge, meaning and educational value.

At 62, yoga and zumba instructor Ms. Navas is tearing down traditional expectations of aging, family, vitality and marriage. In this powerful unfiltered talk...

27/05/2026

Cyber Bullying
Thank you The Rise Talkshow

25/05/2026

"Pan-Grilled Spicy Tofu"
In simplicity, there is wellness - in food that nourishes both body and mind. This is exactly what pan-grilled spicy tofu is.

Made with simple, pantry-friendly ingredients and an easy cooking method, it is a delight for both vegetarians and non-vegetarians. It works as a side dish with rice or as a spicy snack.

A quick, time-saving recipe for busy days - simple, satisfying, and wholesome.

Ingredients:
Sliced tofu (pan-dried)
Plain chilli powder
Ghee
Curry leaves
Salt

Let’s cook:
Mix and toss chilli powder and salt into tofu.
Heat ghee in a pan.
Place tofu inside and grill on both sides.
Towards the end, add curry leaves and crisp up.

22/05/2026

Dancing for Healthy Aging

21/05/2026

"Kesidang (Bread Flower) - Nature’s Aromatherapy at Nava’s Zen"
Kesidang (Vallaris glabra), also known in Malay as Periuk Nasi or Bunga Kerak Nasi, is a fragrant climbing plant with small white flowers that grow in clusters.

The flowers have a light, sweet smell compared to cooked rice, bread, or pandan leaves.

In Chinese, it is called 面包花 (Miàn Bāo Huā), meaning “bread flower.” Each bloom is white with a small pale or silvery centre, giving it a soft, delicate look.

Kesidang can be grown in pots, preferably large ones, but it thrives best when planted on the ground and trained to climb upwards. It is ideal for trailing over gazebos, pergolas, or garden structures, where it can spread naturally.

During its blooming season, the fragrance becomes strong, filling the air with a calming, natural aroma.

In Nava’s Zen, Kesidang is part of the natural beauty among the flowering plants. When the scent fills the space, it often reminds people of kuih-muih because of its sweet fragrance in the air.

How about popping by Nava’s Zen for whiffing the scent of Kesidang and finding out how to grow it?

20/05/2026

"Spices & Herbs Wellness Cooking: Egg Brinjal Curry"
Curries bring a whole lot of meaning to health and wellness. Speaking about curries naturally brings thoughts of spices and herbs.

There are many types of spices and herbs, and these days, cooking is easier with store-bought spice powders. Its about mixing and matching for another variety of curry.

Take this egg brinjal curry as an example. Eggs are definitely an affordable source of protein, while brinjal is an affordable vegetable. If not brinjal, ladies fingers, beans, or other vegetables work well too.

Egg brinjal curry takes around half an hour after boiling the eggs. The rest is basically preparing the ingredients and cooking.

Thick, spicy and nutritious, scented with curry leaves, this is one recipe worth keeping.

Want to know more about health and wellness tips? PM us.

Ingredients (adjust according to taste)
4 boiled eggs
Brinjal - cut into pieces
1 tbsp ginger garlic paste
4 shallots - chopped
Spices - cinnamon sticks and star anise
Curry leaves
Tamarind juice
Water
Oil
Salt

Curry Paste Mix
4 tbsp curry powder
½ tbsp coriander powder
½ tbsp cumin powder
1 tsp crushed black pepper
Some water

Lets Cook
Heat oil and saute ginger garlic paste and shallots.
Add spices and stir.
Tip in curry paste and cook till the oil splits.
Add brinjal and pour in water.
Stir and cook till the brinjal softens.
Season with tamarind juice and salt.
Add eggs and curry leaves.
Give it a final stir and turn off the heat.

19/05/2026

Nature is the pride of Nava’s Zen. Ms. Nava is the gardener.