Ambika Yoga

Sivananda yoga classes in Brussels


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Brussels, I’m teaching a yoga class tonight

Hello ySampoorna photo Aug 2013 (4)ogins of Brussels,

Tonight I’m replacing my fellow teacher Ramdas at the wonderful yoga studio Sampoorna in the centre of Brussels, at 7PM. It’s an all-levels 90 minutes Sivananda hatha yoga style class.

Hope to see you there, first come, first served ūüėÄ

Om Shanti,

Ambika


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28/29 March: Yoga & Stress management / Family yoga in Sampoorna Yoga Studio (Brussels)

Yoga & stress management

sampoorna-yoga-03-FRONT-SITETake a holistic approach to stress! At this workshop we explore sources and symptoms of stress and discuss four dimensions of energy (physical, mental, emotional and spiritual).

Through self-assessment and sharing we develop awareness of what brings us energy and what drains our energy, and gain tips on how to improve our energy management.

We will discover how yoga removes stress and learn a realistic 15-minute daily hatha yoga practice.

No previous yoga experience required.
With: Hanna
Saturday 28 March at 15:00-18:00
Price: 45‚ā¨ (students/unemployed 35‚ā¨)

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Family yoga

family yogaA playful hour for parents and children together!
This is a monthly Family Yoga session for parents and children age 4 and up. All languages welcome – English, French, Dutch, German spoken.
With: Ilse
Sunday 29 March at 13:30-14:30
Price: 18 euros for one parent & child (10 euros for additional parent or child, paid upon arrival)

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Vegan recipe: pasta alla norma

I love this sicilian dish which normally contains only eggplant, tomato sauce and basil (and often parmesan or ricotta cheese), so I’ve transformed it into my own vegan version with some added proteins.

Ingredients (mine are all organic) for 3 to 4 portions

  • 2 eggplants (medium size)
  • 400 ml or a ¬†carton of tomato sauce (passata) or a portion of home-made sauce
  • 1 pack of vegan chick’pieces (I used Greenway, there’s also De Vegetarische Slager in The Netherlands and Beyond Meat in the USA)
  • 1 small purple onion (optional, non-sattvic)
  • 1 tsp of asafoetida powder or 1 garlic clove (optional, non-sattvic)
  • Pasta of your choice (I used orecchiette)
  • Half a cup of fresh basil leaves
  • Olive oil
  • Freshly ground black pepper
  • Himalaya salt
  • Nutritional yeast (optional)

Pasta à la normaPreparation

  1. Cut the eggplants in 3 or 4 slices (lengthwise), then cut them in strips
  2. Put the strips in a colander and rinse
  3. Put enough Himalaya salt on the strips to coat¬†them all lightly and leave covered with a clean cloth for about 20¬†minutes, or until the strips are ‘sweating’¬†¬†(water drops form on the strips)
  4. Preheat the oven to¬†180¬įC
  5. Cut the garlic and onion (optional) in small pieces
  6. Wash the basil leaves
  7. Once the eggplants are ‘sweating’, rinse of the excess salt and pat them dry with kitchen towels or a clean cloth
  8. Toss the eggplant strips with olive oil in a bowl, enough to coat each strip lightly, put the strips on a non sticky baking sheet and put in the middle of the oven for about 20 minutes, or until well baked. Turn the strips after 10 minutes
  9. Boil a big enough pan with (filtered) water for the pasta and cook following direction
  10. In the meantime, fry the chick’pieces in olive oil, add the asafoetida (or garlic & onion) until golden
  11. Add the tomato sauce, season with salt & pepper
  12. Add the eggplant strips once nicely roasted
  13. Add most of the basil leaves, but leave some for decoration of the plates
  14. Strain the pasta once ‘al dente’, cover with the pasta sauce and serve with a couple of leaves of fresh basil and a tablespoon of nutritional yeast (optional)

=> Serve directly with a side salad of aragula (rucola), roasted pine nuts or sunflower seeds with an olive oil/ lemon juice dressing

=> You can make your own vegan parmesan to sprinkle on top: in a coffee grinder, mix an equal quantity of brasil nuts (or almonds) and nutritional yeast and sprinkle this over your pasta dish (or salad). Save the left-overs in the fridge in a closed jar.