We had so much fun curating three casual sessions, in collaboration with Women In Asia!
#StayHomeAndSwap is a three-part conversation series during the Circuit Breaker with local thought leaders in Singapore as they discussed relevant topics and swap tips on navigating through the new normal.
Here's a quick recap on key takeaways!
#1 Swap Negative Thoughts Amid Covid-19
What is the new normal after Covid-19? We are now reinventing our lives to adjust to a new way of living that is here to stay.
How do we keep up with news without sinking into negative thoughts? How do we coexist with the virus and its uncertainty? How do we keep up with mental wellness in this volatile state for the long-haul?
In this discussion, we learned from experts in mindfulness and recognizing human potential, to identify our emotional blindspots that are triggering negative thoughts in volatile times.
Anthea Ong - Social Entrepreneur
Margie Warrell - Life Coach & Author
Munah Bagharib - Actor & Host
#2 Swap Unkind Food Habits
Has COVID-19 got you thinking about food a whole lot more? We sure have been! How should our food habits change to build immunity and reduce waste? How will the food industry react to ensure food safety and security?
In this conversation, our celeb chef will demonstrated a simple healthy recipe that caters to the entire household as an immunity boosting elixir for improved gut health While we’re at it, we did not missed out on sharing creative ways to minimise food waste in the kitchen.
What’s more, our food industry expert talked us through the future of food safety and security in times of a global pandemic, and we had a sneak peek of an indoor vertical farm!
Sarah Benjamin - Celeb Chef
Ankesh Shahrah - Founder of AgriMax Ventures, CEO of VertiVegies
Vivian Lim - Co-founder of Women In Asia
SARAH’S IMMUNITY BOOSTING CURRY VEGGIE NOODLE RECIPE
4 shallots, peeled
6 cloves garlic, peeled
1 thumb-sized piece of ginger, peeled
2 stalks lemongrass, outer layer removed
2-3 dried chillies, soaked in hot water OR 1 teaspoon dried chilli paste
1 tablespoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground coriander
3-4 coriander roots (optional)
200ml coconut milk or soy milk
300ml vegetable stock
Noodles of choice
Toppings (of your choice!)
Leftover roast vegetables, e.g. aubergine
Firm Tofu or Tau Kwa
Rocket or arugula
1. First, make the spice paste by grinding all the ingredients together until smooth. Add some oil if necessary.
2. Heat up a pot over medium, heat, and add 2 tablespoons vegetable oil. Fry the spice paste until fragrant, and until the raw onion smells and texture is gone.
3. Stir in the vegetable stock and coconut or soy milk, and bring to a simmer. Add any vegetables that require a longer cooking time, and the tau kwa. Cook until just right.
4. Just before you’re done, add any quick-cooking vegetables and blanch your noodles.
5. Top the cooked noodles with the curry broth, and finish with some fresh greens and coriander. Eat immediately!
#3 Swap Unproductive WFH Patterns
What does it mean for corporate companies when business worldwide gets disrupted? Our speakers shed some light on overcoming WFH challenges and new approaches to manage a global team’s productivity. Also, they answered the golden question on our minds -- Will WFH be the new normal?
Yvon Bock - Founder & CEO of Hegen
Saniya Gupta - Client Account Manager of Twitter
Michael Magura - Head of Ecosystem Marketing of Nutanix