Singapore Airlines recently launched its “Deliciously Wholesome” meals, catered for the health conscious traveller. The meals were created by a team of acclaimed chefs, together with the help of nutrition expert Mayura Mohta (above), author of The Heart Smart Oil Free Cookbook and The Wholefood Kitchen – Naturally Nourishing Meals for a Healthy Lifestyle.
We spoke to Mohta about creating the menu, how the carefully chosen ingredients help travellers, and meal choices for frequent fliers.
How many dishes are on Singapore Airlines’ Deliciously Wholesome menu?
More than 50 items were created, and will be rolled out over the next few months, across all classes of travel.
What were some of the considerations behind the creation of the menu?
We took into consideration many factors, one of the most important being enjoyment. Tastebuds are made to enjoy food. That’s why our emphasis is on delicious, yet wholesome – not bland.
Tell us about some of the ingredients used, and why they benefit travellers.
We incorporated superfoods such as quinoa, and local superfoods like goji berries. These have great nutritional profiles and are filling, so that they create that feeling of satiation.
Nuts, a little bit of protein like egg, and even a small piece of lobster (served in first class) add richness to a meal and make a salad more enjoyable and satisfying.
On long haul flights, we have a lot of revitalising and hydrating ingredients and salads, using fresh herbs like watercress. As the air in the plane can get dry, these foods help keep travellers hydrated.
What are some of the common issues faced by air travellers, and how does eating the right foods help?
Travellers sometimes suffer from ‘jet bloat’ onboard, when they eat foods that are difficult to digest. That’s why we’re reducing ingredients such as beans and starches, and substituting with lean meats and fish like salmon and trout.
We use complex carbohydrates like brown rice and sweet potato, as they also help with the secretion of serotonin – which creates a feeling of calmness and aids in restful sleep.
We also have a selection of caffeine-free teas that don’t interfere with sleep.
And now for what is usually the most sinful item on a menu – dessert. How did you come up with a healthy yet delicious way to end a meal?
We created a tofu lemon cheesecake that’s really delicious. It’s really light and refreshing. Instead of heavy cream, we use yoghurt in our panna cotta. We still need that bit of luxury, but don’t need to compromise on taste!
Mohta also shares her tips on avoiding jet lag in the video above.
This article was originally published by Singapore Press Holdings.
