Ambika Yoga

Sivananda yoga classes in Brussels


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Kids yoga in Brussels, some places left

kids yogaSampoorna Yoga Studio offers several kids yoga classes. Registrations are open now !

Schedule 2015 – 2016

Saturdays:

10:00 – 11:00 (Kinderyoga 4–7 jaar) NEDERLANDS

11:30 – 12:30 (Yoga pour Enfants 4–7 ans) FRANCAIS

13:00 – 14:00 (Yoga pour Enfants 8–11 ans) FRANCAIS

Sundays

11:00 – 12:00 (Yoga pour Enfants 4–7 ans) FRANCAIS

Register or request more information by email.

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5 day early morning yoga challenge in Brussels, September 2015

Sampoorna photo Aug 2013 (4)Get up early and start your day with yoga and a nourishing vegan breakfast!
Let this week be your inspiration to a daily morning practice!
On five consecutive mornings we meet up before work and duties for a full practice of Hatha Yoga. There’s no better way to start the day!
Read more about the benefits of starting your day with yoga.
Dates: 21-25 September 2015
Teachers
: Eknath, Hanna & Ambika (on Thursday)
Price: 50€ for the 5 classes (or you can use your regular pass). Free vegan breakfast.
Place: Sampoorna Yoga Studio, 40 rue du Houblon-Hopstraat, 1000 Brussels.


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The importance of Pranayama

AmbikaYoga_23Pranayama is a key part of my yoga classes. And after a couple of classes most of the students get it, or at least go with the flow. Sometimes there are students in a class (new to yoga, or new to the way I teach my classes) that don’t get it. They sit there, play with their toes, look around them, jawn, looking bored, … Often I think how great it would be to be able to teach each new student a private class to explain the importance of Pranayama and to teach them the exercises that I was taught in my different TTC’s.

In short,  Pranayama (Sanskrit: प्राणायाम ) is one of the 5 points of yoga: proper breathing. It teaches us to control our breathing, to control our minds and meditate easier. ‘Prana’ means : subtle energy, life force or vital energy. ‘Ayama’ means: to extend or draw out.

“Pranayama uses breathing techniques to influence the flow of prana in the nadis or energy channels of the energy body (Pranayama kosha).” -> From the book: Asana Pranayama Mudra Bandha by Swami Satyananda Saraswati.

In today’s world, people often don’t breathe properly, meaning, they breathe in the top parts of their lungs only. You may notice this when you are stressed out or when sitting with hunched shoulders in front of your PC. As soon as you lie on your back and try to breathe deeply in through the nose into the abdomen, you will realize the force of proper breathing: you will quickly feel more energized, more calm. Personally I found Pranayama to be life-changing. One day without my morning Pranayama exercises shows me directly the need for it. I am more calm, focused & in the present moment when I practice breathing exercises in the morning.

What does Pranayama teach us? It teaches us to breathe properly, to use the full capacity of the lungs, to draw more freshly oxygen in & more stale air out of our body. This gives more oxygen to the cells, including the brain.

In a regular 90′ yoga class, I teach two main pranayama exercises: Kapalabathi & Anuloma Viloma.

If you are new to yoga, try to just follow the explanations and the counting of the breathing exercises, try not to judge (yourself, other students, the teacher) as hopefully you’ll soon become aware of the subtle changes in your breathing and your life thanks to the benefits of these exercises.

Om Shanti


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Ginger infused quinoa with chick’pieces in a creamy leek & green pea sauce Ⓥ

On a night when I didn’t have many fresh vegetables left, I took whatever I found in my fridge, freezer and pantry to whip up this yummy dinner. It was nutritious and filling. You can substitute the vegan chick’pieces by tofu or tempeh, but make sure to marinate it at least 30 minutes before using it (as to soak up the flavour of your sauce).

Ingredients (2-3 persons)

  • 1 cup of quinoa (I used different colors)
  • 2 cups of water
  • 2 cm of fresh ginger root
  • 200 g frozen green peas
  • 1 medium-sized leek
  • 200 ml soy cream
  • 1 package (160g) of ‘chick’ pieces (vegan chicken breast – I use “Greenway”) or tofu
  • turmeric, salt & pepper
  • 1 tbsp tamari soy sauce
  • 2 tbsp nutritional yeast flakes
  • coconut oil

Preparation

  • 20150901_202631Rinse the quinoa, set aside.
  • Peel and cut the ginger root in small pieces.
  • Cut the leek (rings) and wash (sieve).
  • Boil 2 cups of water (for the quinoa).
  • Fry the ginger for 1 minute, add the rinsed quinoa and stir fry for another minute. Add 1 tsp of turmeric, a pinch of salt, stir.
  • Add 2 cups of boiling water and let it simmer for about 15 minutes until the quinoa is perfectly dry cooked.
  • In the meantime cut the vegan ‘chick’pieces in smaller strips, add the tamari in the package and stir to evenly coat all the pieces.
  • Heat up some coconut oil in a frying pan or wok and add the ‘chick’pieces, stir fry for a few minutes until golden.
  • Add the leek and stir fry for a few minutes.
  • Add the soy cream.
  • Stir in the frozen green peas, leave it to simmer for a couple of minutes until the peas are cooked.
  • Add nutritional yeast, salt and pepper to taste.
  • Serve the quinoa and add the sauce on top.


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13/09/2015: Free yoga classes at Sampoorna Yoga Studio

Sampoorna_Yoga_Studio_Reception

On Sunday, Sampoorna Yoga Studio will again open its doors for free yoga, kids yoga, yogic treats, chanting and meeting the wonderful team of teachers. Join in, bring friends/ family members/ neighbours/ … and enjoy the wonderful atmosphere in the haven of tranquility in the centre of Brussels.

The doors will be open 11:00-18:00 

FREE yoga classes for adults (60 minutes) : 12:00, 13:30, 15:00, 16:30

FREE Children’s yoga (60 minutes) : 13:30

FREE Mantra Chanting (45 minutes) : 15:00

Special offers on yoga passes and products

  • Buy 10 lessons, get 5 free
  • All products in our shop -10%

Enjoy delicious sattvic snacks and tea, as well as like-minded yogic company. 

No pre-registration required, just come along!


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Yoga in the park – Ixelles

My friend and fellow yoga teacherKatariina Katariina will teach the last yoga class in a series of 3: on Sunday 13 September in the Abbaye de la Cambre in Ixelles (Brussels).

Join his hatha yoga class (suitable for all levels) at 12:30 PM (until 1:45PM).

Bring your own yoga mat or towel and enjoy the sun on your face while you practice.

  • Register via the Facebook event.
  • Price: 5€ (or more) per person


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Vegan broccoli & leek quiche with olive oil crust

IMG_20150716_082456Quiches are great food to make ahead when organizing a dinner party, you can freeze them or prepare the day before and warm them up before your guest arrive. Serve with a simple green salad with some cucumber or cherry tomatoes and a olive oil/ mustard/ lemon juice dressing, garnished with some toasted sunflower and/ or pumpkin seeds.

The vegetables can be varied according to the available seasonable produce. Blanch, stir fry and season your vegetables before adding them to the tofu mixture and putting the quiche in the oven.

Ingredients

Crust

  • 200g wholegrain flour & 50g quinoa flour (or 250g wholegrain flour)
  • 3 tbsp ground flaxseed
  • 1 tbsp dried rosemary
  • 1/2 tsp baking powder
  • 1/2 tsp of salt
  • freshly ground black pepper
  • 125ml water
  • 125ml extra-virgin olive oil

Filling

  • 1 package of firm tofu
  • soy milk (quantity = dependent on desired consistency)
  • 1 medium-sized broccoli (about 250g)
  • 2 or 3 leeks, chopped
  • pinch of salt
  • 2 tsp curcuma
  • 1 tsp asafoetida (or fresh garlic)
  • 1 tsp cayenne pepper
  • freshly ground black pepper
  • 2 heaped tbsp nutritional yeast
  • olive oil

20150715_184705Preparation

  1. Prepare the crust: sieve the dry ingredients in one bowl, mix the wet ingredients in a separate smaller bowl. Add the wet ingredients to the dry ingredients, use a fork to mix. Knead lightly, then roll into a circular shape, big enough to reach across the bottom and the sides of a 26cm pie dish. Add non-stick paper to your pie dish, put the dough in the dish & refrigerate while making the filling.
  2. Preheat the oven to 200°C (I use gas oven 6).
  3. Wash and cut the broccoli into small florets (try to use as much as possible from the broccoli, you can also use the stem). Boil for 2 minutes (‘blancher’) and rinse with cold water, set aside.
  4. Cut the leek in rings, wash and stir fry for a couple of minutes in some olive oil. Add the blanched broccoli and stir fry for 2 more minutes. Add 1 tsp of curcuma and 0.5 tsp of asafoetida, a pinch of salt en fresh pepper. Set aside.
  5. Put the crust in the oven, blind bake it for about 15 minutes.
  6. Make the filling mixture in a food processor or blender: blend the tofu with the rest of the spices, nutritional yeast and enough soy milk to make it into a creamy mixture.
  7. Add the creamy mixture to the vegetables.
  8. Take your crust out of the oven, lower the heat to 180°C (gas oven 5). Add the vegetable/ tofu mixture and put in the oven for about 30-35 minutes.
  9. Take your quiche out of the oven, and leave it to cool off for about 5 minutes before serving it with the salad.