Ambika Yoga

Sivananda yoga classes in Brussels


Leave a comment

Are you ready for the Sivananda teacher’s training course ?

TTCAre you ready to take your yoga practice to a deeper, more meaningful level or teach others about the wonderful benefits of classical yoga?

The Sivananda Teachers’ Training Course (TTC) is available in many different countries around the world, and in a variety of languages. For TTC dates, locations and languages consult the schedule. From that page you can apply online.

The TTC began over 40 years ago, is recognized worldwide and has produced more than 26,000 graduates. Swami Vishnudevananda was the first in the West to develop this kind of training program for yoga teachers with the vision to not only develop successful yoga professionals, but also to spread peace in the world through them. The TTC is a unique, profoundly transforming and personal experience that is based on the ancient gurukula teaching system which integrates the student’s daily life into the yoga training. For four intense weeks of ashram living, students strenghthen their own yoga practice through self-discipline and awareness of the nature of mind, body and spirit. They also build a firm foundation from which to teach others instinctively and confidently.

The TTC provides a fantastic opportunity to awaken or deepen your yoga practice, meet old and new friends, and to be a part of the global yoga community which is growing each day. The best part of all is learning that everything we need is already within us and how the practices can lead us into accessing our gifts and beauty from the inside out. The experience provides a great way to find long lasting happiness, peace and the ability to share the yogic lifestyle with others.

Ambika certificate

Graduates of the course receive internationally recognized certification. Certified by the worldwide Yoga Alliance for the 200 hours standard for Registered Yoga Schools (RYS).

For more details and practical information about the course see the TTC Curriculum.

Advertisements


Leave a comment

Swami Sivananda quote of the week

The harder the struggle, the more glorious the triumph. Self-realization demands very great struggle.

— Sri Swami Sivananda


Leave a comment

Swami Sivananda quote of the week

Make Yoga a spiritual reality in your daily life. Become a practical Yogi.

— Sri Swami Sivananda


Leave a comment

Yogi recipe : vegan eggplant-quinoa roast

Eggplant-quinoa roast

This delicious recipe combines eggplant, quinoa, a red pepper & zucchinis with a lemon, ginger & tamari sauce.

It’s a real yogi recipe as it doesn’t contain any garlic or onions or other stimulants (except for the ginger maybe) & is taken from the Sivananda  Yoga Cook Book, a highly recommended cook book (available on Book Depository, free shipping)!

Ingredients

  • 4 tablespoons of sesame oil
  • 12 ounces eggplants (I used 2 big egg plants), cut into big / long slices
  • 2 tablespoons tamari (or other soy sauce you may have at home)
  • 1/4 cup lemon juice
  • 1/2 cup (filtered) water
  • 1 teaspoon (or more 🙂 ) grated fresh ginger root
  • 1 cup of quinoa (I used 2 cups whilst keeping the other ingredients the same)
  • 1 large red bell pepper (paprika/ poivron rouge), cored, seeded & sliced
  • 2 zucchini, coarsely grated (or cut into small chunks)
  • Parsley sprigs, to decorate
  • Himalaya salt
  • Black pepper

Preparation

1. Heat the oven to 180°C. Heat the sesame oil in a skillet or frying pan (I used a grill pan) and bake the eggplant slices until brown. Arrange them in a single layer in a baking dish. Combine the tamari, lemon juice, water & ginger & pour over the eggplant slices. Bake in the oven for about 10 minutes. Turn the slices over and bake for another 10 minutes or until most of the liquid is absorbed.

2. Wash & then cook the quinoa according to instructions (mostly it’s 1 volume of quinoa requires 2 volumes of boiling water). Add the red pepper and zucchini to some sesame oil and sauté until soft. Add the quinoa, mix well, and spoon over the eggplant (season to taste with Himalaya salt & black pepper). Press down well into the baking dish. Return to the oven en bake for about 10 minutes.

3. Serve hot decorated with parsley sprigs & a green salad on the side.

Om Shanti