Ambika Yoga

Sivananda yoga classes in Brussels


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Are you in? Early morning yoga challenge: 31 March – 4 April 2014.

5 spring mornings of joyful yoga practice

ImageLet this week be your kick-start to a daily morning yoga practice at home! On five consecutive mornings we meet up before our work and duties for a full practice of Sampoorna Yoga. There’s no better way to start the day! Yoga in the morning is just great for several reasons (see a previous post on this topic):

  1. You are awake, full of energy and feel great.
  2. You don’t need any stimulants such as coffee to wake up.
  3. You feel proud of yourself.
  4. You will feel more zen.

 

When: 31 March – 4 April 2014, daily at 7:00-8:00 (followed by free breakfast!)

With: The Sampoorna Yoga Studio team

Address: Sampoorna Yoga Studio, Hopstraat 40, 1000 Brussels

Price: 50€ for the 5 classes (or you can use your regular pass)

Registrations.


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A new Ambika Yoga newsletter has been sent

Would you like to receive regular information about (Sivananda) hatha yoga poses and philosophy, yummy vegan & yogic recipes, upcoming yoga classes, quotes, … ? 

It’s free to register to receive the newsletter, so feel free to sign up !

You can view past issues here

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Yoga quote

“A yoga teacher should be a yoga practitioner, not merely a preacher.” – Swami Vishnudevananda.

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Yogi recipe: vegan parsley pesto

I’m a huge fan of pesto and I’ve already posted a recipe of kale pesto before. Now that kale is no more in season (at least not here in Belgium), I’ve started exploring other ingredients to make pesto. Parsley is an excellent replacement for kale, it’s cheap too. It’s very nutritious, easy to find, to cultivate yourself (on your balcony if you don’t have a garden). Parsley is a great source of antioxidants, vitamin A and C, folic acid and iron. I love to mix parsley with sunflower seeds in this pesto recipe. Sunflower seeds are high in vitamin E (anti-inflammation), magnesium (keeping nerves and muscles relaxed), selenium (improved detoxification).

Ingredients

  • Bunch of parsley*
  • A handful of sunflower seeds
  • Juice of one lemon
  • Olive oil
  • Sunflower seed paste (optional)

Tools

  • (Jazz max) slow juicer

parsley pesto

Preparation
Wash the parsley. Put it in your juicer, add sunflower seeds in between sprigs of parsley (to not jam your machine, don’t put all the seeds in at once). Squeeze the lemon. Mix the parsley & sunflower seeds paste with the lemon juice and cover it with olive oil to keep it fresh longer in your fridge. You can add some sunflower seeds paste if needed as well as black pepper.
The pesto is delicious on toast or with raw or baked vegetables as well as with a pasta or gnocchi of your choice.

In this picture (right), the pesto is served with orecchiette pasta and some nutritional yeast.

* I use organic produce.

 


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Yogi recipe: gnocchi with tempeh, eggplant and tomato sauce

Last year I went to Frankfurt for the first time in my life and it was such an amazing city to discover, especially since it was super easy to find delicious vegan food ! In the Veganz supermarket there is this small café (Sesamo) where you can get delicious food to take away or eat there (there are some high chairs with high tables against the windows), they sell pastries too, all vegan! I love gnocchi, but it’s not easy to find a vegan version, at least not in Belgium. Hence I was super happy to find a gnocchi recipe with eggplant, tempeh, mozzarella and tomato/ basil sauce. I ate it twice that weekend …

Back home I’ve tried to recreate the recipe, hereby my version:

gnocchi - tomato and aubergine

Ingredients*

  • 1 block of tempeh
  • 1 large or 2 small eggplants
  • 1 portion tomato sauce (home-made or bought)
  • Gnocchi (I buy a vegan version at an organic supermarket)
  • Fresh basil
  • Vegan mozzarella cheese, i.e. Daiya, Tofutti or Cheezly (so far, I’ve only found it in Ekoplaza, in the Netherlands)

*I use mostly organic, unless impossible to find.

Preparation
Preheat the oven to 180°C.
Cut the tempeh in 1 or 2 cm pieces or strips. Marinate it for at least 30 minutes in a mix of shoyu or tamari sauce mixed with some olive oil and black pepper. Wash and cut the eggplant in cubes, add salt, leave it for about 30 minutes until the water comes out of the eggplant, use paper towels or a clean kitchen towel to wipe off the excess water.
Sprinkle olive oil and black pepper on the eggplant cubes, spread out on an oven plate, in one layer and put in the oven. (You can add garlic if you like that’s not a sattvic ingredient, so I don’t use it in my yogi recipes). Add the tempeh in an oven plate and put in the oven as well. After about 10 or 15 minutes, turn the eggplant (or when well baked), idem for the tempeh. Cut the mozzarella cheese in thin slices. Wash the basil and shred the leaves. Boil a big pot of water for the gnocchi. When the tempeh and eggplant are well baked, transfer them to a big pot, add the tomato sauce, fresh basil and mozzarella cheese, add salt and pepper to your taste. You might want to add some fresh cherry tomatoes (when in season) and leave the sauce for an additional 5 to 10 minutes. Prepare the gnocchi according to the instructions. Serve the sauce on top of the gnocchi and serve directly. Garnish with some freshly washed basil leaves. You can serve the gnocchi with a seasonal salad.