Frangipane pie Ⓥ

Sometimes all you want is a home-baked pie. This is not my own recipe, I pimped it a bit and think it’s my best EVER Frangipane pie. The original recipe (in Dutch) can be found here.

Ingredients

Wet

• 150ml almond drink (I used almond cream, slightly thicker and so good)
• 5 tbsp of sunflower or canola oil
• 1 tub of Alpro Go On mango (or another flavour) OR 5 tbsp of non dairy yoghurt & some jam or marmalade of your choice.
• 1.5 tsp almond essence (artificial) or extract (natural)
• 0.5 tsp vanilla essence (artificial) or extract (natural)
• 120g unrefined cane sugar

Dry

• 1 ready made puff pastry (“pâte feuilletée”) – check that it’s vegan (so without butter)
• 150g flour
• 40g almond powder
• 1.5 tsp baking powder
• 0.5 tsp salt

Preparation

1. Preheat the oven to 180°C.
2. Blind bake the puff pastry for about 10 minutes.
3. Sieve & stir all the dry ingredients together.
4. Mix all the wet ingredients & cane sugar.
5. Add the wet ingredients to the dry ones and mix well (except for the Alpro fruit mixture, save that for step 6).
6. Spread the fruit mixture of the Alpro Go on the baked crust
7. Add the filling.
8. Put in the oven for 25 minutes.

Your pie is ready when you can stick in a fork in the middle of the pie and it comes out dry. ENJOY.

Optional: Let the cake cool completely and then cover with icing (powdered sugar mixed with water). 

 

Om shanti -ॐ शान्ति

 

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Saturday yoga classes start again at 10AM as from 23 September 2017

Coming Saturday, 23 September, the 10AM class (60 minutes hatha yoga, Sivananda style) starts again at Sampoorna Yoga Studio in the center of Brussels. The 2nd class takes place as usual at 11H30.

There are still some spaces in the parallel classes for (your) kids, so read more or register quickly to enjoy the full semester.

Looking forward to seeing you soon in class(es).

Om shanti -ॐ शान्ति

Yoga teaching schedule as from September 2017

Hopefully you’ve enjoyed a great Summer and did do (some) yoga while on holidays. September marks the start of a new yoga teaching schedule. There aren’t many changes actually to my public classes:

Thursdays
6:30-8PM: all level class at EU Council sport center (staff only), from 7 September

Saturdays
10-11AM: all level class at Sampoorna Yoga studio, from 23 September
11:30AM-12:30PM: all level class at Sampoorna Yoga studio, from 2 September
– a parallel class takes place for kids, more info here.

The Sampoorna Yoga studio has undergone fabulous refurbishments in August, so come & enjoy the new and fresh place.

Om shanti -ॐ शान्ति

 

Register for kids yoga season I – 2017/ 18

Dear yogi parents,
The next semester of children’s yoga starts on 23 September. Sampoorna Yoga Studio offers 3 groups:
1/ Saturdays 10:00-11:00 (in French)
Age group: 4-7
Teacher: Isabel

2/ Saturdays 11:30-12:30 (in French)
Age group: 8-11
Teacher: Isabel

3/ Sundays 10:30-11:30 (in Dutch)
Age group: 4-7
Teacher: Lien

Price: 130 euro/ semester (September-January, 14 classes)
There’s no children’s yoga during school holidays.

There are parallel (separate) yoga classes for adults, I’m teaching the Saturday adult classes 🙂
The Accompanying Adult subscription is valid for yoga classes at the same time with Kids Yoga, price: 130 euro/ semester.

Limited places available, register quickly! 

• Register now for kids yoga

Om shanti -ॐ शान्ति

Register for kids yoga classes season 2017/ 18

Yoga for kids at Sampoorna Yoga Studio

The next semester of children’s yoga is starting on 23 September 2017. There are three groups:

Saturdays 10:00-11:00 (in French): Age group: 4-7 – Teacher: Isabel

Saturdays 11:30-12:30 (in French):  Age group: 8-11 – Teacher: Isabel

Sundays 10:30-11:30 (in Dutch):  Age group: 4-7 – Teacher: Lien

Price: 130 euro/ semester (September-January, 14 classes)

There’s no kids’ yoga during school holidays.

There are parallel (separate) yoga classes for adults. The accompanying adult subscription is valid for yoga classes at the same time as the kids’ yoga classes, price 130 euro/ semester.

PS: I’ll teach the Saturday classes for adults 🙂

• Limited places available, register quickly! 

Om shanti -ॐ शान्ति

Buy your yoga pass with a superb discount this Summer

Summer continues at Sampoorna Yoga Studio!  In August everyone benefits from the reduced rates normally reserved for students and unemployed!  These rates are also available on long-term passes, so summer is a great moment to invest in your health and take an unlimited yoga subscription (offer available for all purchases done before 20 August 2017): 

• 3 months unlimited: 200 euro
• 6 months unlimited: 400 euro
• 12 months unlimited: 650 euro

Hope to see you soon in a class. My August schedule reminder (all classes are all level & 90 minutes, hatha yoga, Sivananda style):

• Thurs 03/8 at 19:00
• Thurs 10/8 at 19:00
• Sat 12/8 at 10:30
• Thurs 17/8 at 19:00

Om shanti -ॐ शान्ति

Lentil salad with rainbow veggies Ⓥ

Some say lentils are the world’s healthiest food! They are an excellent source of folate, as well as a very good source of dietary fiber, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6. In short, lentils should be considered a super food! And they are cheap, even if you buy organic. I buy my lentils and beans in bulk, dry, as that’s the cheapest, and without any unnecessary packaging.  If you have trouble digesting lentils, then try adding some savory while cooking your lentils or beans. This salad is excellent for a hot summer day or as a side dish to your vegan BBQ.

Ingredients (about 4 servings)

• 1,5 cup of brown and blond lentils, 300g (or green or Du Puy, or Beluga,  ..)
• 1 cucumber
• 1 red Bell pepper
• 1 yellow Bell pepper
• 4 carrots
• Greens (lettuce, purslane, rocket, …)
• Fresh herbs (basil, parsley, coriander, …)
• Capers (optional)
• Olive oil (at least 3 tbsp)
• Lemon or lime juice (1 lemon)
• 0.5 tsp pomegranate molasses (optional)
• Some sunflower and / or pumpkin seeds (optional)
• 1 tsp mustard (Dijon)
• 1 tsp savory
• Cayenne pepper
• Salt & pepper

Preparation

1. Rinse the lentils.
2. Put the lentils in a cooking pot with plenty of cold water, bring to boil and let simmer for about 20 minutes, or until perfectly cooked (taste). Add some savory if you have trouble digesting lentils.
   Don’t add salt while cooking (this prolongs the cooking time).
3. Wash (scrub) the veggies. Cut in small same size bits (except the carrots) & grate the carrots.
4. Make the salad dressing: mix the tablespoons olive oil with mustard, lemon juice, some black pepper and Cayenne pepper (optional: add the pomegranate molasses).
5. When cooked: directly rinse the lentils with cold water in a sieve.
6. Put the lentils in a large bowl, add the veggies and the salad dressing. Mix well.
7. Optional: add capers and roasted sunflower and/ or pumpkin seeds.
8. Add salt & pepper to taste.

This salad is delicious warm, lukewarm & cold. Enjoy!

TIP: you can add some lettuce,  purslane or rocket as well as fresh herbs (parsley, coriander, basil, …).

Sources: WH Food, Healthalicousness, Lentils.org