Ambika Yoga

Sivananda yoga classes in Brussels


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Vegan recipe: pear vinaigrette

Nothing beats changing your salad dressing in order to add a whole new taste to your regular veggie side or main dish or green salad.

Ingredients (for a big salad)20140822_134229

  • 0,5 a ripe pear
  • 2 tbsp olive oil
  • A dash of lemon juice
  • 1 tsp Dried parsley (can be fresh)
  • Himalaya or sea salt
  • Ground black pepper
  • 1 tsp of agave sirup or ginger & pear jam (recipe will follow) – optional

Preparation

Put all the ingredients (except the salt & pepper) in a blender and mix until you obtain a nice consistency. If the consistency is too liquid, add some more pieces of pear. If it’s too thick, add a bit more olive oil and lemon juice.
Season with salt & pepper.

Tip: replace the ripe pear with red fruits such as strawberries, or with Cantaloupe melon. If you don’t have jam at home, use some agave syrup if you like.


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Vegan recipe: veganaise

I never liked mayo, but I do love veganaise. And it’s so easy to make it yourself ! It goes very well with scrambled tofu, oven-roasted potatoes or vegetables, veggieburgers, wraps, …

Ingredients

  • 50 ml unsweetened soy milk
  • 100 ml sunflower or canola oil (canola gives it a very distinct taste, you need to like it to use it)
  • 1 tsp of apple cider vinegar
  • 0,5 tsp of Dijon mustard
  • a pinch of Himalaya or sea salt

Preparation

  • Photo credit: https://www.flickr.com/photos/graasland/5407746081/Put all the ingredients in a glas jar (you can also put them in the bowl that comes with the blender but this method gives you less dishes) and blend until the content is nice and smooth (takes less than a minute generally).
  • Save the veganaise in the closed jar in the fridge, it’ll stay good for at least a week normally.

TIPS: simply double the ingredients for a bigger portion.
You can add agave syrup if you like a more sweet taste. You can make any variation, adding fresh herbs, ketchup or spices to the basic recipe.

 

As my own photo doesn’t look as nice: Photo credit


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Vegan recipe: roasted miso-and-ginger-glazed eggplant

Eggplants are one of my favorite vegetables. They are purple (my favorite color) & so versatile: use them either oven-roasted, in a stew, on the BBQ, as a spread, … It took me some time to understand how to prepare eggplant well, to obtain the perfect tenderness of the flesh of this beautiful vegetable, without the bitter taste.

Eggplants are in season from august to october. They are a very good source of dietary fiber, vitamin B1 and copper, as well as a good source of vitamins B6 and K and of manganese. Make sure you eat the skin as it’s rich in antioxidants. It is generally discouraged by healthcare practitioners to eat eggplant if you have untreated kidney or gallbladder problems, because of the high content of oxalates. More information about the health benefits of eggplants can be found here.

For 4 persons, as a side dish

Ingredients

  • 2 medium sized eggplants
  • 2 tbsp of olive or sesame oil
  • a dash of lemon juice
  • 1 cm of ginger
  • 1 garlic clove (optional)
  • 0,5 tsp of miso (I used black miso)
  • Himalaya or sea salt

Preparation

  1. Preheat oven to 200°C.
  2. Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Cut the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about 2 cm apart, then turn the eggplant around and cut again so you have a diamond pattern.
  3. Sprinkle salt on the eggplant halves and leave to rest (sweat) for about 30 minutes or longer.
  4. 2014 - 1In the meantime peal the ginger, and add it to the blender with the rest of the ingredients and blend into a nice liquid mixture.
  5. Gently squeeze out the excess water and salt from the eggplant halves above the sink and pat dry with paper towels or a clean towel.
  6. Apply the mixture (prepared under 4) on the eggplant halves with a brush making sure it also seeps into the cut flesh.
  7. Put the eggplant halves face-down on a baking sheet.
  8. Roast the eggplant for about 35-40 minutes, or until the back of the eggplant looks collapsed.
  9. Let the eggplant cool for 10 minutes, then season with salt and pepper. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a extra sprinkle of lemon juice.

I used 1 halve of a grilled eggplant per person for a dinner with home-made fries & veganaise, a green salad tossed with pear vinaigrette and seitan gyros (Wheaty).


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Vegan recipe: beet & humus spread

Years ago when I discovered humus I was so happy ! I was even happier when I started making my own humus and its variations. It is a very nutritious and healthy snack that’s so easy to make yourself, and cheap as well.

Ingredients (all organic)

  • 2 small raw beets
  • About 200 g cooked chickpeas*
  • 1-2 tbsp sunflower paste
  • Sesame oil
  • Himalaya salt
  • 1 tsp cumin powder
  • Filtered water

Preparation

  1. Screen Shot 2014-08-20 at 10.05.58Peel the beets (to have a less earthy taste) and cut them in 4 pieces.
  2. Drain the chickpeas and rinse.
  3. Put the beets in your blender/ food processor and turn it on, let it run until the beetroots are finely chopped.
  4. Add the sunflower paste and cumin powder and turn on the blender for 1 minute.
  5. Add the chickpeas and let it run for at least 1 minute or until nice and smoothly mixed. You can add some more chickpeas if you want a thicker paste.
  6. Add some sesame oil and water for texture, blend it in.
  7. Add salt at the end to your liking. Save it in a jar in your fridge, it’ll keep for a couple of days.

This spread is fantastic on toast but also with a salad, with grilled potatoes, in a wrap, … 

  • Discover the health benefits of beetspromote optimal health, antioxidant benefits, anti-inflammatory benefits, support of detoxification, …
  • Discover the health benefits of chickpeas: digestive tract support,unique supply of antioxidants, decrease cardiovascular risks, better regulation of blood sugar. 
  • Discover the health benefits of sunflower seeds:  anti-Inflammatory and Cardiovascular Benefits from Sunflower Seeds’ Vitamin E, sunflower Seeds’ Phytosterols Lower Cholesterol, calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds’ Magnesium, improved Detoxification and Cancer Prevention from Sunflower Seeds’ Selenium.

* Discover this great blogpost by my friend & yogini Katariina on how to cook and store chickpeas.


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Going Veg workshop & cooking class on 9 September

In this 3 hour workshop you’ll learn the ins & outs of a balanced, vegetarian (vegan) lifestyle & we’ll cook several delicious recipes together.

It’s going to be held in Dutch, but if there’s an interest, I would love to organise more workshops in French or English in the future. All you need to do is send me an e-mail to show your interest.

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IMG_20140329_113304Dutch text

In deze 3 uur durende workshop leer je de ins & outs over een evenwichtige, vegetarische (& veganistische) levensstijl en koken we samen een aantal lekkere en voedzame gerechten die je thuis ook zelf kan maken.

Komen onder meer aan bod:

  • definities, feiten en cijfers over vegetarisme en veganisme
  • waarom vegetarisch/ veganistisch leven?
  • Thai currybelangrijke informatie over eiwitten, mineralen, vitamines
  • recepten en tips

We maken een volledig vegan (plantaardig) apéro, entrée, hoofdgerecht en dessert en eten het ook gezellig samen op (menu details volgen later).

Prijs: 45 Euro per persoon (exclusief drank)
Locatie: Louis Bertrandlaan 100, flat 32A

raw vegan kale pestoReservering via e-mail, de bevestiging ontvang je na overschrijving van het bedrag op mijn rekening (nummer ontvang je per mail zodra je inschrijving is geaccepteerd).

De workshop gaat door bij minstens 5 aanwezigen en zal een week voor aanvang definitief bevestigd worden. Indien het onverhoopt niet doorgaat wordt het betaalde bedrag teruggestort. Indien je zelf moet afzeggen mag je iemand anders in jouw plaats laten komen, maar na definitieve bevestiging is restitutie van het betaalde bedrag niet meer mogelijk.

  IMG_20140630_190343red lentil sweet potato soup


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Ambika Yoga newsletter # 15 is out !

The new Ambika Yoga newsletter is out !

Topics are: yoga during your moon cycle, the crow pose step-by-step & you’ll find a vegan brunch recipe.

Happy reading 🙂

Would you like to receive the newsletter as soon as it comes out? Register here for regular yoga information (< 1 x month).

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