All classes are hatha yoga, Sivananda tradition, with variations for intermediate/ advanced students.
See you soon 🙂
FYI: in case you are pregnant, please inform me prior to attending the class, you can participate without a problem, but I’ll need to point out some alternatives for Pranayama, the sun salutations, as well as for some asanas.
This is a fabulous recipe if you need to make something for a potluck or a brunch. The paté is wonderful on toast with veganaise, but also as a main dish with rice or quinoa and a salad or green vegetables on the side. It’s delicious both warm & cold.
Ingredients
1 pack of firm tofu (350g)
2 to 3 carrots
100g pumpkin of sunflower seeds
5 tbsp sunflower (or other neutral vegetable) oil
4 tbsp tamari or shoyu sauce
2 tbsp flour
1 to 2 tbsp fresh lemon juice, to taste
2 tbsp minced fresh parsley
2 tbsp nutritional yeast
2 tsp turmeric powder
1 tsp asafetida powder
1 tsp paprika powder
1/2 tsp of chili flakes
Freshly ground black pepper
Preparation
Preheat the oven to 180°C.
In a large bowl, grate the tofu & carrots.
Add the seeds, spices, oil, tamari/ shoyu, flour, nutritional yeast, lemon juice, parsley & mix everything well together.
Oil a baking dish & add the mixture.
Place the dish in the oven for about 20 to 25 minutes until golden.
This is a tweaked recipe, the original recipe in Dutch.
Since 2010, a bunch of very motivated yogins in Brussels organize the Yoga Mala around the Summer Solstice. All participants donate some money and all the proceeds go to a charity. This year the mala will be organised in September, around the Autumn Solstice, on a Saturday morning.
Why 108 ? Good question, Shiva Rea has written a beautiful article about it, read it here.
So please join in on Saturday morning, 21 September 2019, as the Yoga community comes together for the 10th time in a celebration of the unity of Yoga to raise money for charity (cause still to be decided).
As we welcome the Autumn Solstice let us offer our gratitude to life by saluting and honouring the Sun. We will practice a Yoga Mala, a prayer in motion of 108 rounds of Surya Namaskara (Sun Salutations).
The practice will be a meditative flow, and whether we as individuals are able to do 1 or 108 rounds, the importance lies in our participation and intention – as a collective we will complete the Mala. There will be different teachers leading the rounds of Surya Namaskar, the practice is the Sivananda Hatha Yoga tradition.
Being there together in a spirit of loving-kindness, peace and joy is what it’s all about. And who knows what wonders will come from that…
The event is family-friendly, so children, partners and grandparents are warmly welcome. There will be Yoga for kids & mandala coloring in parallel with the Mala, and other fun activities. Tea and biscuits for after!
You can also make a difference, so come and make it happen together with the Brussels’ yoga community.
Practical information: Date: Saturday 21 September 2019 Time: 10h30 until approximately 12h00 Venue: Autoworld Museum Mezzanine, Cinquantenaire Park Cost: EUR 3 Museum entrance fee, plus a donation for charity. The suggested donation is at least EUR 13 (incl the entrance fee), but we appeal to everyone to give what they can. What to bring: yoga mat, bottle of water, open heart and lots of energy!
Like the Facebook page & join the event.
To register please fill out this form and pay your entrance fee & donation into this bank account: IBAN: BE85 0357 3874 8506.
Anyone interested in volunteering to help either on the day or in preparations please let us know via email !
Check out the Sivananda hatha yoga Sun Salutations here:
“O nourishing sun,
Solitary traveller, controller,
Source of life for all creatures, spread your light
Are you looking for a great and useful gift for yourself or your loved ones? Looking to consume more vegetables & fruits in an easier way to stay or become more healthy?
Order the Jazz Max slowjuicer through me and enjoy an exclusive manual with recipes and information to get the most out of your juicer.
There are several models available:
Uno: 275,00€ – juicer only
JazzMax white: 345,00€ – multi-fonctions
JazzMax chrome: 360,00€ – multi-fonctions
Read more about the wonderful aspects of the slowjuicer in a previous blogpost.
I can organise a group order as well (as from 2 juicers) with a more interesting price.
The juicer comes with a warranty of 3 years.
Order your juicer today or send an inquiry via mail.
Extra: Tuesday 16 April at 1:30PM – 60 minute class at EU Council in the LEX building
All classes are hatha yoga, Sivananda tradition, with variations for intermediate/ advanced students.
See you soon 🙂
FYI: in case you are pregnant, please inform me prior to attending the class, you can participate without a problem, but I’ll need to point out some alternatives for Pranayama, the sun salutations, as well as for some asanas.
All classes are hatha yoga, Sivananda tradition, with variations for intermediate/ advanced students.
See you soon 🙂
FYI: in case you are pregnant, please inform me prior to attending the class, you can participate without a problem, but I’ll need to point out some alternatives for Pranayama, the sun salutations, as well as for some asanas.
Making soup is so gratifying, it’s relatively little work, especially if you buy organic produce: no need to peel the veggies!
I was inspired by a soup in a restaurant I’d recently been too & I wanted to recreate the flavours, however, I didn’t find the lemongrass needed for the recipe, hence I made a different version. The lemongrass recipe will follow.
Ingredients (3-4 portions)
3 leeks
1 cup of cashew nuts (preferably soaked overnight, but for at least a few hours in cold water, or for 30 minutes in hot water)
100-200 grams of frozen sweet peas
2 garlic cloves
1,5 l of vegetable stock (more or less depends on your taste for more liquid or dense soup)
1 tbsp dry coriander seeds
2 tbsp (or more to taste) fresh or frozen parsley or coriander
2-3 tbsp brown rice or other miso
4-5 tbsp tamari or shoyu sauce, or to taste
Freshly ground pepper, to taste
Herbamare or Himalaya salt, to taste
Olive oil
Preparation
Cut and wash leek. Put aside one green stalk for garnish.
Peel the garlic & cut in small pieces.
Heat the pan, add the coriander seeds & dry fry them until they ‘pop’.
Add the olive oil & stir fry the leek until slightly golden, add the garlic & stir for about 1 minute more.
Add the water & once it boils, add the stock powder.
Lower to medium heat.
Add the cashew nuts.
Cook for about 8 minutes, then add the frozen sweet peas.
Cook for about 5 minutes longer.
Turn of heat, add miso, shoyu or tamari sauce, parsley, black pepper & some Herbamare if needed.
Use an immersion blender & mix the soup until it’s nicely creamy.
Heat a small pan, add 1 tbsp olive oil, add the thinly chopped green leek & fry until golden.
Serve the soup in bowls, add the fried green of the leek.
The Vegan lifestyle is not boring, complicated, or expensive. This blog was designed in the hopes to simplify the process of healthy eating. I welcome everyone, not just vegans.
Check out my schedule for May 2019:
The practice will be a meditative flow, and whether we as individuals are able to do 1 or 108 rounds, the importance lies in our participation and intention – as a collective we will complete the Mala. There will be different teachers leading the rounds of Surya Namaskar, the practice is the 
Are you looking for a great and useful gift for yourself or your loved ones? Looking to consume more vegetables & fruits in an easier way to stay or become more healthy?
