Upasana Kamineni of the Apollo household will get actor Samantha Akkineni on board for her just lately launched on-line wellness platform
Upasana Kamineni claims she is 2 steps away from being a vegan, and it’s all because of Samantha Akkineni. The Chennai-based actor is without doubt one of the many stars Upasana has acquired on board, aside fromactor-husband Ram Charan and stylist Tanya Ghavri for her new wellness portal, UR Life.
During the pandemic, with the final populace placing a better concentrate on well being and health, the vp of Apollo Life has revamped her journal B Positive, which she had been working because the previous 14 years. This April, the journal was reworked into a web-based platform, curating all facets of nicely being, from health and diets to sleep, self care and wholesome relationships.
Upasana, who was just lately in Chennai to go to her grandparents, says, “My grandfather (Prathap C Reddy, founder of Apollo Hospitals) always maintained that it is our moral responsibility to keep people away from hospitals. ‘Yes, we will treat them when they are sick but it is our job to empower them’, he would say. That’s why I named this platform UR Life, because you are in charge of making your life better.”
The workforce at UR Life options dietitians, psychologists, health trainers, dermatologists and so forth, from throughout India and never simply Apollo, emphasises Upasana.
This month, UR Life has Samantha Akkineni because the visitor editor. “Sam is a big believer in leading a sustainable life, so she fit the bill perfectly. As the guest editor, she helps us curate articles from her circle of influence. For example, she is vegan and grows her own food, so we have focussed on vegan diets this month. She has also helped burst myths about women weightlifting,” says Upasana.
Samantha joined Upasana within the kitchen to prepare dinner recipes really helpful by dietitians. Since Samantha is from Chennai, the recipes they featured have been Tamil staples, given a wholesome twist: oats and carrot idli, and thakkali sadam. “I don’t find regular idlis easy to digest but not nutritional enough, so we switched to oats or millets instead. Similarly, we use brown rice for the thakkali sadam and made desserts using sabja and tulsi seeds, all of which are native to this area.”
Upasana, who frequents Chennai, acknowledges that there are numerous commonalities between Tamil and Telugu cuisines, however says, “Tamil tiffins win hands down, but no one cat beat the Nizami biryani.”
The one good factor that got here out of the pandemic, she provides, “is that people started understanding the value of their health a lot more. We are no longer taking it for granted.”
As for her household, she says that the time she and Ram Charan take out to train is their ‘me-time’. “His routine is much more demanding and I can’t keep up with that. But yes, we always go on walks together.”
