Ambika Yoga

Sivananda yoga classes in Brussels


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Enjoy 1 month of free yoga classes at Sampoorna with an unlimited pass

xmas-sysIt’s December… and the lovely people of Sampoorna Yoga Studio love to brighten your very cold day with a special offer:

“Commit now to a healthy New Year, and receive a month of yoga classes for free!”

=> Buy an unlimited yoga pass of 6 or 12 months for 2017 at a reduced rate (student rate for everyone), and receive December 2016 for free!  (offer valid during December 2016, for passes starting 1 January 2017).

REMINDER: there are also two workshops and a satsang coming up in December: check out the website for all the wonderful upcoming events and retreats, including my charity yoga class on Saturday 17 December at 10AM.

Om shanti -ॐ शान्ति


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Hachis parmentier Ⓥ

20161127_201230Hachis Parmentier* is a typical French cuisine dish, that I’ve never tasted in it’s original form (with meat). I discovered it while working on a project for the vegan/ vegetarian organisation EVA vzw in Belgium. It’s a perfect recipe for winter evenings, very comforting food actually. By the way, it’s great for kids! And as often with oven meals, it’s even better when you reheat it (in the oven) the day after.

Ingredients (4P)

  • 800 g potatoes
  • 300 g lentils (brown or yellow (blond))
  • Vegetable stock
  • 2 cloves garlic
  • 2 small (red) onions
  • 250 g mushrooms
  • Optional: 2 x leek
  • 250 ml soy cream
  • 2 tbsp tomato paste
  • 1 tsp savory (in French: sarriette; in Dutch: bonenkruid)
  • 1 tsp thyme
  • Tamari or soy sauce
  • Olive oil
  • Nutmeg
  • A pinch of chili flakes
  • Salt & pepper
  • Optional: 1 handful ground walnuts, or other nuts

20161128_130551Preparation

  1. Preheat the oven to 180°C (gas oven: 5).
  2. Peel and wash the potatoes and cut in quarters. Boil for about 15 minutes with a pinch of salt (until tender), drain and set aside.
  3. Rinse the lentils thoroughly and boil in a pot with at least double the amount of vegetable stock and the savory for about 15-20 minutes, or until tender. Then rinse directly with cold water and set aside.
  4. Cut and wash the onions, garlic and leek.
  5. Trim and clean (with paper towels) the mushrooms.
  6. Mash the potatoes with a potato masher and mix with olive oil and soy cream until you have a nice cream texture, add a few pinches of ground nutmeg. Set aside.
  7. Heat some olive or coconut oil in a skillet; fry the onions until golden; add the mushrooms, stir fry for a few minutes; add garlic and lentils, stir fry for a few minutes; add tomato paste, chocolate, thyme, tamari/ soy sauce & chill flakes and crushed nuts (optional). Mix everything, turn of the heat and set aside.
  8. Optional: stir fry the leek for a few minutes, add the remainder of the soy cream, season lightly with some salt & pepper. Turn of the heat and set aside.
  9. Take a large oven dish; add a thin layer of mashed potatoes; all the lentils; the leek & cream mixture (optional); end with a thick layer of mashed potatoes; spread evenly.
  10. Optional: add some vegan cheese on top if you like (this version had some mozzarisella).
  11. Put the oven dish for about 20 minutes in the oven.
  12. Serve with some seasonable vegetables or salad, in my photo version I stir fried some endives until lightly roasted and then added a tbsp of sugar and a dash of balsamic vinegar.

*Inspired by @evavzw & @picnikcatering

 

Om shanti -ॐ शान्ति


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A new Ambika Yoga newsletter (#33) is out!

Newsletters are a great tool to send out info and tips about my two passions: yoga & vegan recipes. If you are interested in those topics too, then simply register for the newsletter. No worries, I won’t SPAM you, a newsletter goes out roughly every 2 months.

Feel free to consult the latest newsletters online here.

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Om shanti -ॐ शान्ति

 


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Miso soup reinvented Ⓥ

screen-shot-2016-10-19-at-18-14-22Miso soup is very dear dish to my heart. Hereby the recipe of the version I made the other day.

I understand this is not a typical preparation of a traditional miso soup, but it’s my version and I like it. I sometimes add zucchini, but it gets soft very fast. You can add carrots or any other hard vegetable that you like. You can substitute the TVP with tofu as well (I like to season it and stir fry, not just boil). Enjoy !

Ingredients (2P)

  • Brown rice noodles (or other vegan noodles of your choice) for 2
  • 1 cup of TVP (dry)
  • A few Kombu leaves
  • Filtered water to fill one medium sized cooking pot
  • 1 leek
  • 1 broccoli head
  • 1 tomato
  • 1 cm of fresh ginger
  • 2 tbsp brown rice miso (or other miso)
  • 1 tbsp tamari sauce
  • 1 tsp asafetida
  • Black pepper
  • Coconut oil

Preparation

  1. Clean & wash the vegetables. Cut the broccoli in small florets; the leek in rings; the tomato in small pieces; peel the ginger and slice thinly.
  2. Bring the broccoli florets to boil and simmer for 5 minutes until just slightly cooked and still crispy. Take them out of the water with a slotted spoon. Rinse under cold water, set aside in a separate bowl.
  3. Add the kombu leaves to the  water and let it simmer for at least 15 minutes.
    Optional: add some vegan stock powder
  4. After 5 minutes, add the TVP and let simmer in the stock.
  5. Heat up some coconut oil in a skillet, add the tomato and some tamari until a sauce forms, add black pepper.
  6. After 10 minutes, take out the hydrated TVP with a slotted spoon.
  7. Add the TVP to the skillet and stir fry for about 5-8 minutes.
  8. Add the noodles to the stock and cook according to instructions (generally about 6-8 minutes), stir every now and then to avoid the noodles to stick together.
  9. In the meantime, season the broccoli with some sesame oil, black pepper & tamari and toss in the separate bowl.
  10. Mix the rice miso with some boiling water and tamari and mix well in a separate small bowl.
  11. Once the noodles are done, take out the kombu leaves.
  12. Prepare 2 soup bowls and put 2 tbsp of the miso mixture, then add half of the miso soup and half of the stir fried TVP.
  13. Add the broccoli by dipping it in the soup right before eating it, to avoid the broccoli from becoming too soft.

Om shanti -ॐ शान्ति


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Teaching a yoga and smoothies workshop in Accra (Ghana)

accra-shala-yogaAs written in a previous post, I’ll be travelling to Accra (Ghana) soon, where I’ll teach a charity yoga class on Saturday 29 September (the morning after my arrival with an evening flight, auch), more info here.

img_20131031_090210During the week I’ll also teach a 90′ Sivananda hatha yoga class in a different studio: Accra Shala Yoga, followed by 1 hour workshop to make and taste delicious & healthy smoothies. In Accra there are plenty of amazing fruits, nuts, Moringa powder and much more to create wonderful, filly, yummy smoothies to get a great start of your day. Sign up for the workshop directly with the studio. Please join if you’re around or tell your friends that are there.

Practical details:
Location: Accra yoga shala: Nii Armah Ollenu Street, Accra, Ghana (Airport Residential)
Date / time:  Friday 4 November, from 8:30-11:00
Tariff: 65 cedis
+233 20 527 9284
Email
Facebook event

ABOUT ACCRA SHALA YOGA
Accra Shala Yoga is a bright and spacious studio located at Airport Area. The Shala was built with love by Nieves Lahuerta in her backyard. Nieves ceaselessly continues traveling to both learn and teach, conducting workshops around the world and Teacher Trainings in Accra, Barcelona and Madrid. She is a highly qualified and passionate teacher with more than 9 years, 1500h of trainings accumulated and numerous certifications like Ayurveda and Anatomy, coupled with a background as a nurse. Nieves transmits her learnings from masters such as Sarath Jois, Tomas Zorzo, John Scott and many more. Welcome to experience the energy of Accra Shala Yoga. Enjoy Yoga classes, dance and more. Strong mind. Strong body.

Om shanti -ॐ शान्ति


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Salade liègoise Ⓥ

screen-shot-2016-10-19-at-16-27-28
This Belgian classic is a very simple recipe as it only has 3 main ingredients. It’s a salad that you eat lukewarm, or warm, as you like.

I never knew about this salad before tasting the vegan version as I don’t eat bacon, never did, so the ‘original’ Belgian classic was not for me. However the vegan version is so utterly delicious that I’m very happy to share it with you. It’s perfect for a rainy autumn day.

Ingredients (2P)

  • 2 large or 4 small potatoes
  • 400g green (string) beans
  • vacon1 package of vegan bacon (160g) – I used De Vegetarisch Slager bacon, you can substitute with smoked tempeh or tofu
  • 1 small red onion or shallot
  • 2 tbsp to 1/2 cup of Apple Cider Vinegar (ACV)
  • salt & pepper
  • coconut oil
  • Optional: fresh parsley

Preparation

  1. Peel the potatoes, cut in quarters & rinse (if you use organic produce, you don’t need to peel them, up to you).
  2. Clean the green beans and rinse them.
  3. Dice the shallot or onion.
  4. Boil potatoes in lightly salted water until cooked through but still firm. Remove, and set aside in a (warm) serving bowl.
  5. Boil green beans in lightly salted water until just cooked but still firm. Drain well and place in the (warm) serving bowl with the potatoes.
  6. Heat the coconut oil in a skillet and fry the shallot and vegan bacon over medium-high heat until crispy.
  7. Sprinkle vegan bacon and onions over the salad. Pour the remaining coconut oil over the salad.
  8. Place skillet back on burner and pour in ACV (you can cut down on ACV according to preference). Bring ACV to boil, then pour over salad. Sprinkle parsley over your salad, season with salt and pepper, and toss well. Serve immediately.
    Alternatively, before serving: stir fry the potatoes, the beans, the bacon, shallot in the skillet and then pour the ACV over it.

Om shanti -ॐ शान्ति


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29 Oct. 2016: teaching a charity yoga class in Accra (Ghana)

blissyogaaccraAs I’m a yoga teacher, I love to discover new studios and teachers around the world. During my upcoming holidays in Ghana, I wanted to see if I could teach in Accra & contacted 2 local studios who both replied very positively.

So please come & join my first special class* in sunny Accra, accessible to all levels: beginner, intermediate and advanced yogis.

The class will be a typical Sivananda class: relaxation, Pranayama, Sun Salutations, asanas and final relaxation.

bliss-yoga-accraAbout Bliss Yoga Accra:
If you are looking for one of the most dynamic yoga experiences of a lifetime, look no further! Bliss Yoga has arrived! The Bliss Yoga Accra studio, nestled in Accra’s premier luxury hotel, the Movenpick Hotel, is known for its out of this world, music infused fitness experience with a spectacular view! Globetrotters and hipsters alike, call it their home away from home.

Event Details:
Date/ time: Saturday, October 29th – 10:00am-11:00am
Location: Bliss Yoga Accra, Movenpick Hotel, Emporium Entrance, 1st Floor
Telephone contact: +233 50 9546723
Website
Facebook 

*Donation Based Class: Give What You Can.
All proceeds go to Touch A Life

Om shanti -ॐ शान्ति