Yoga teaching schedule as from September 2018

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 are a few changes to my public classes:

Wednesday (NEW)
6-7:30PM: all level hatha yoga class, Sivananda tradition, at Sampoorna Yoga studio, from 5 September.

Thursday
6:30-8PM: all level hatha yoga class, Sivananda tradition, at EU Council sport center (staff only), from 6 September.

I’m available for corporate yoga classes during lunch time, feel free to contact me if you have any inquiries.

Looking forward to guiding you on your yoga journey.

Om shanti -ॐ शान्ति

 

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Free yoga classes at the Sampoorna Yoga Studio open door day on 9/09/2018

Start the season in good health – discover the yoga studio, try different types of classes, enjoy healthy snacks and tea, and meet other yogis and the yoga teacher team.

Date: Sunday 9 September 2018.

Place: Sampoorna Yoga Studio, Rue du Houblon-Hopstraat 40, 1000 Brussels.

Doors open from 10:30 to 18:00.

PROGRAM

Free classes:

11:00-12:00 Yin Yoga & Sampoorna Yoga

13:00-14:00 Sampoorna Yoga

14:30-15:30 Restorative Yoga & Sampoorna Yoga

16:00-17:00 Sampoorna Yoga

Free kids yoga:

13:00-14:00 BY RESERVATION ONLY

Satsang:

18:00-20:00 with meditation, chanting & spiritual lecture.

Special offers on yoga passes!

The entire day is FREE of charge. No mandatory pre-registration (except for Kids Yoga), just come along!

We recommend to take public transport or your bicycle to come to the Open Doors! There is a bicycle parking in front.

Om shanti -ॐ शान्ति

Kids yoga in Brussels, season 2018/19

For all the yogi families out there:  the Sampoorna Yoga Studio kids yoga classes are on a summer break, but find out here about the plans for the autumn semester:

There will be two kids yoga groups, both for ages 4-7.

• Saturdays at 11:30-12:30, with Samira, in French.
• Sundays at 10:30-11:30, with Laura, in Dutch.

The semester starts on 22/23 September and comprises of 13 classes. There are no kids classes during school holidays.

 

What makes the Sampoorna yoga kids classes extra interesting are the parallel adults classes, suitable for all levels. While kids are having fun in their playful yoga class downstairs, parents can practice yoga in the adults class upstairs.

Parents can benefit from an Accompanying Adult subscription (same price as kids for 13 classes), or use their regular Sampoorna Yoga Studio pass.

• More information on Kids Yoga classes
• Reserve a place for your kids – we have limited places (max. 10 kids in a group) so register quickly to secure your spot.

The entire Sampoorna Yoga Studio team hopes to welcome your whole family in September!

Om shanti -ॐ शान्ति

REMINDER: Summer schedule & student prices for all at Sampoorna Yoga Studio

At the wonderful & centrally located Sampoorna Yoga Studio where I teach, there is an adapted summer schedule and you enjoy reduced rates.

Summer schedule:

There’ll be one class per day (except Wednesday, when there’s a morning and evening class). All classes are 90 minutes, and all classes are suitable for all levels of practitioners. No need to register for the daily classes, just come!

Summer rates:

From 1 July – 31 August everyone is eligible for the reduced rate normally offered only for students/ the unemployed.

10 classes: 90€ (pass valid 4 months)

20 classes: 150€ (pass valid 4 months)

1 month: 75€

See the full price list here.

The teachers will vary depending on holiday schedules of the team – check the schedule online to see who is teaching.

Hope to see you soon in the studio.

I’ll still teach there on 20 & 22 July.

Om shanti -ॐ शान्ति

Home made granola Ⓥ

Raw granola, before going into the oven

Buying granola is such a chore, as when I start reading the ingredients’ list, I’m put off. So much crap they put in there, even in organic granola. Obviously, it comes in plastic or whatever packaging, hence I’ve started making my own. It’s super simple! It demands quality ingredients, that I buy from organic shops that are packaging free, or mostly. Basically, you buy in bulk, and can bring your own jars & reusable bags.

 

Baked granola, cooling on tray

 

My inspiration for today’s recipe is a mix of two of my favourite recipe websites & cookbook authors: Angela Liddon, Oh She Glows Every day & Minimalist Baker.

 

 

Ingredients

Dry

• 1 1/3 cups rolled oats
• 1 1/3 cups raw nuts/ seeds (I used almonds, cashews, sunflower & pumpkin seeds)
• 2 tbsp chia seeds
• 1 tbsp flax seeds (preferably ground)
• 1/2 tbsp ground cinnamon
• 1/2 tbsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp sea salt

Wet

• 1 tbsp (15 ml) coconut or another neutral vegetable oil (suitable for baking)
• 1/3 cup agave syrup (sub with brown rice or maple syrup )
• optional: 1 tsp vanilla extract
• optional: 3 tbsp peanut or almond butter

Preparation

1. Preheat oven to 160 degrees.
   
2. Mix the dry ingredients together in a large bowl.
   
3. In a small pan over medium low heat, melt the (coconut) oil. Once melted, take the pan from the heat source & whip in agave syrup and vanilla extract. Pour over the dry ingredients and mix well with a wooden spoon.
   
4. Spread the mixture evenly onto a a large baking sheet or tray and bake for 10 minutes, stir, then turn the cooking tray to ensure even cooking. Bake for another 8-12 minutes. The coconut oil will help this granola to become crispy, check carefully as it browns quickly (my first time making granola: the granola baked too long & had a slight burnt taste, I ate it anyway…).
   
5. Once the granola is visibly golden (about 18 minutes in this case), remove from the oven and let cool completely on the tray before storing in glass jars.

It’s delicious with some coconut flakes, dried raisins or cranberries & maca powder with your favourite type of plant based milk or yoghurt, but also wonderfully eaten just like that as a snack.

Om shanti -ॐ शान्ति

Water kefir Ⓥ

My yogini friend once gave me all these water kefir grains. And initially I’d make kefir regularly. But then I moved house, the kefir grains moved with me, and just hadn’t gotten around to it. Until last Friday. It’s been so hot and drinking kefir was just what I needed. So I thoroughly cleaned a glass bottle (but you can also use glass jars, mason jars for example) and got to work. Again I was surprised at how easy & fast it is too make !

Ingredients

• Filtered water
• A few organic lemon slices
• 3 tbsp of (brown) sugar
• 3 tbsp kefir grains
• A few dried raisins (sub with dried apricot or fig)
• Optional: add a few slices of ginger

Preparation

1. Drain the cultures from the kefir and rinse in tap water. Set the cultures aside.
2. Mix the sugar with a bit of hot water in the bottle or jar you’ll use until dissolved.
3. Fill the bottle (jar) with the filtered water (not all the way to the rim).
4. Add the lemon slices, raisins & kefir grains, stir with a wooden spoon.
5. Cover the bottle (jar) with a cheese cloth and set aside (not in the fridge). Leave on the counter in a not-sunny place for as long as you want.
6. After a few days you should see some bubbles coming from the cultures and at the top of the water. Three days seemed to create a good amount of fizz. You can drink this Kefir as is, or do a secondary fermentation for more flavour and more bubbles.

Om shanti -ॐ शान्ति

Incredible egg free chickpea salad Ⓥ

This is a fabulous recipe if you have lots of chickpeas because you basically need the aquafaba to make chocolate mousse… Angela Liddon from Oh She Glows has delicious and relatively easy recipes and I used this recipe from her cookbook and then tweaked it. The salad is wonderful on toast, but also with raw vegetables as an aperitif.

I used kala namak (black salt or Indian volcanic rock salt) which give the salad its distinct egg smell and taste. It’s really crazy how it resembles egg salad without the cruelty. Use just a little bit as it can quickly be overpowering.

Ingredients

• 1 jar of of chickpeas, drained and rinsed (save the liquid aka aquafaba in the jar)
• 2 green onions, thinly sliced
• 1/4 cup finely chopped pickles
• 3 tbsp store-bought or homemade veganaise
• 2 tbsp minced fresh cilantro
• 2 tbsp minced fresh parsley
• 2 tbsp nutritional yeast
• 2 tsp turmeric powder
• 2 tsp turmeric curry powder
• 1 tsp paprika powder
• 1 tsp cumin powder
• 1/2 tsp of chili flakes
• 1 1/2 to 3 tsp fresh lemon juice, to taste
• 1/4 tsp kala namak or sea salt, or to taste
• Freshly ground black pepper

Preparation

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in the green onions, pickles, fresh herbs, mayonnaise, and spices until combined.
3. Season with the lemon juice, salt, nutritional yeast and pepper, adjusting the quantities to taste.

Om shanti -ॐ शान्ति