Zija International led the natural health revolution at Meru Valley Resort on Tuesday, July 26 with its three top-range products: Core Moringa, Ameo Essential Oils and Ripstix Fitness Supplements.

The educational morning began with a talk on the mission of the revolution which is to help save more lives than any drug ever being discovered by naturally nourishing, restoring and conditioning our bodies. Natural health revolution is about fighting the norms of eating ourselves sick, healing ourselves adversely and conditioning ourselves sedentary.

Moringa Oleifera is a tree that is ubiquitous in Malaysia but as it is usually grown by the roadside, they are subjected to all manner of chemical sprays and emissions from traffic. Touted as a “miracle tree”, Zija’s formulation team has channeled Moringa’s dramatic nutritional properties into delicious beverages that are overflowing with 90+ verifiable, cell-ready vitamins, minerals, vital proteins, antioxidants, omega oils, and other benefits. Zija’s Moringa trees are grown on proprietary farms in India where they are raised without chemicals, harvested carefully by hand, and then shade dried, ensuring that essential nutrients remain intact. They use all of the most beneficial parts of the tree – the leaves, the seeds, and the fruit – in their nutritional beverages one of which is their SuperMix which was shared and enjoyed by all at the demonstration.

According to former Ipohite Shorbana Martin now residing in Kuala Lumpur, a clinical aromatherapist with over 20 years of experience, essential oils are soluble in fat, hence it can penetrate into the cells. One drop of essential oils affects 40,000 cells. The primary route of absorption is inhalation while topical absorption is best for physical needs. Surprisingly, while most essential oils in the market today are therapeutic oils ranging from the very pure to the highly adulterated, these Ameo clinical grade essential oils are also edible although some are not suitable for enhancing food, not because they are harmful but because their aroma does not lend itself to combining with certain ingredients.

Enlightening on natural healing with essential oils, the aroma of lavender, frankincense, peppermint and other clinical grade essential oils permeated through the function room as attendees tried the products first-hand.

Last but not least was the live cooking demonstration using the essential oils by Meru chef Desmond who crafted two dishes in front of the group: the Oregano chicken breast and garoupa fillet in lemon cream sauce. Using only one drop of the oil, both the chicken and the garoupa were thoroughly infused with the aroma of oregano and lemon respectively, which goes to show that a drop or two can really go a long way.

Guests were then treated to a sumptuous lunch of oregano chicken, lemon garoupa fish, rosemary tomato soup, mixed mesclun salad all infused with drops of the respective Ameo essential oil finishing off the meal with a chocolate mousse cake impregnated with Peppermint oil. One guest was so carried away that he walked off with twelve pieces on his plate, so arresting was the taste and aroma of the mousse cake.

Interested readers can contact Miss Chan at 012 200 7243 for further details. Or go to:  www.joycechan.myzija.com on Moringa or www.joycechan.myameo.com on essential oils.

Mei Kuan