Who: Raja Jesrina Arshad, 35, founding father of on-line well being and wellness platform PurelyB (www.purelyb.com).
The website, which options recipes in addition to tales about vitamin, well being and mindfulness, has a following in Malaysia, Indonesia, Singapore, Australia and Hong Kong.
The Kuala Lumpur-based Malaysian was the previous head of digital advertising and marketing at satellite tv for pc tv and radio operator Astro. She based PurelyB in 2015 and stop her job to run the location full time after a month.
Her husband, Joey Azman, 37, is a chartered accountant. They don’t have kids.
Why did you begin PurelyB?
I needed to create a neighborhood to encourage and educate folks who are searching for wholesome life.
WHAT WOULD YOUR LAST MEAL BE?
It can be a little bit of a feast as a result of I might need to have a little bit of all the pieces. It would begin with some sashimi – a number of slices of fatty tuna stomach with uni.
For my foremost course, I might have quinoa nasi lemak with the works, together with rooster, tempeh, greens and sambal. I might additionally have a facet of baked French fries and seasoned sea salt.
For dessert, I might go to Kind Kones (there are 5 retailers in Kuala Lumpur, together with Plaza Damansara and Bangsar) for vegan ice cream in Dark Chocolate, Mocha and Cookies ‘N’ Cream flavours.
I might additionally have pavlova, my home-made darkish chocolate peanut butter fudge and sago with gula melaka. Then, I will be joyful.
There was no platform that was particularly focused at these who dwell in Asia who need to study extra about tips on how to dwell healthily.
In Asia, there was additionally a lack of understanding of what it means to be wholesome and eat wholesome.
The notion was that maintaining a healthy diet meant boring, bland meals akin to salads and that you can not take pleasure in native avenue meals, and that isn’t true.
If you need native meals, you may make more healthy variations utilizing pure elements with out comprising on the style. The web site provides a spread of wholesome recipes with native flavours.
Can you share a few of your wholesome takes on native meals?
I make nasi lemak with quinoa and quinoa goreng with chilli and greens. I additionally use liquid aminos or tamari as an alternative choice to soya sauce, as these sauces don’t comprise gluten. Instead of vegetable or sunflower oil, I go for coconut oil, which is understood to enhance digestion and promote coronary heart well being.
What is your meals philosophy?
I believe it’s good to grasp what you’re consuming.
If you’re eating out, ask what’s within the dish. Even although I’m allergic to wheat, dairy, eggs, gluten and shellfish, it’s not troublesome for me to dine out as a result of I discover out what’s within the dishes earlier than I organize them.
It is nice to watch how your physique reacts to sure sorts of meals. After I lower out sure meals, my rashes, migraines and constipation disappeared.
What elements are all the time in your pantry?
Raw cacao powder and cacao nibs, cashew nuts, walnuts and almonds, and apple cider vinegar, which I exploit in salad dressings.
I additionally ensure that I have coconut oil, some type of noodles akin to gluten-free pasta, in addition to tropical fruit and superfood powders akin to spirulina and maca for my breakfast smoothies.
What goes into your breakfast smoothie?
Spirulina, spinach or no matter leafy vegetable I have within the fridge, uncooked cacao powder, banana, apple and natural coconut milk. I make and drink it on the go. It provides me the proper power increase to start out the day.
Do you have a candy tooth?
Oh, sure. I like peanut butter. I used to bake fairly a bit too and would attempt any recipe I found fascinating. I might additionally bake something I used to be craving akin to chocolate chip cookies.
I particularly liked peanut chocolate fudge with a biscuit base, in addition to fruit tarts, trifle and creme brulee. But lately, due to my meals intolerances, I do not eat this stuff as a lot.
So, for dessert, I usually take pleasure in home-made peanut butter fudge and vegan ice cream.
What is your go-to dessert recipe?
I have chocolate cravings every so often.
So, after I do, I make a uncooked darkish chocolate peanut butter brownie with coconut oil, dates, coconut nectar or honey (should you want some additional sweetness), yeast extract, uncooked cacao powder, hazelnuts and natural peanut butter made with solely peanuts.
It is straightforward – all the pieces goes into the meals processor and also you mix it till you get a thick paste. Spread it right into a pan and go away it to set within the fridge. Or simply eat the paste.
What is your secret indulgence?
French fries. Fries might be wholesome should you bake them. At home, I make fries with potatoes and candy potatoes. I additionally make spinach and kale chips. These are the proper snack meals whenever you get the munchies.
Where are your favorite haunts in Singapore and Kuala Lumpur?
Kitchen by Food Rebel in Stanley Street is nice as a result of it serves hormone-free meats and has a very good vary of gluten-free, vegetarian, and vegan choices. I like that it infuses native flavours into its dishes.
I additionally go to Grain Traders at Capital Green, Afterglow in Keong Saik Road and The Lokal in Neil Road, as a result of they have tasty dishes that swimsuit my dietary restrictions.
In Kuala Lumpur, I like Cilantro Restaurant & Wine Bar at Micasa All Suites Hotel for celebratory events akin to birthdays.
Where are a few of your favorite eating places with wholesome meals choices across the world?
In Hong Kong, I like Grassroots Pantry in Sheung Wan. It is a vegan cafe, however it has all the pieces, from satay made with mushrooms to lasagne. It could not serve meat, however the flavours of its dishes aren’t compromised.
In Los Angeles, I like Gracias Madre in West Hollywood. It serves Mexican, natural vegan fare. I like all of the dishes there, together with its nachos, quesadillas and enchiladas.
In Kuala Lumpur, I like Fittie Sense in Bangsar. It has scrumptious desserts, protein bowls and shakes made with pure elements.
• Follow Rebecca Lynne Tan on Twitter @STrebeccatan