Ambika Yoga

Sivananda yoga classes in Brussels


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Yin Yoga TTC in Brussels with Joe Barnett

joe barnettOne of my favourite Yin Yoga teachers Joe Barnett will be back in Brussels teaching two courses in April, aimed at yoga teachers and other keen yogis. Moreover, if you take both courses, Sampoorna offers a package price of 725 euro for the two programs together.

Yin Yoga Foundations: Understanding a Practice of Surrender

30h Teacher Training (Yoga Alliance Certification)
Price
: 475€
When:
Friday 1 April – 14:00-17:00
Saturday 2 April – 10:00-17:00
Sunday 3 April – 10:00-17:00
&
Friday 8 April – 14:00-17:00
Saturday 9 April – 10:00-17:00
Sunday 10 April – 10:00-17:00 

Content

  • Introduction to Taoist Anatomical Analysis and Yin/Yang Yoga Sutras of Paul Grilley
  • Interactive hands-on study of anatomy
  • 14 Functional Segments of the Skeleton
  • Understanding and discriminating sensation: Tension vs Compression, Muscle vs Fascia, Physical vs Subtle Energy
  • Finding skeletal landmarks and testing range of motion
  • Communication: When to listen/observe, when to speak/lead
  • Introduction to sequencing
  • Prayer for Teacher and Student (aka Shanti Prayer)

More information & registration

JoeBarnettAdvanced Yin Yoga Training: Target Practice, the Next Level

20h Teacher Training (Yoga Alliance Certification)
Price
: 295 euro
When:  15-17 April 2016, 10:00-17:00 daily

Content

  • Brief yet focused reviews of the foundations
  • Methods for teacher dialogue and sharpened focus, including an introduction to One-on-One treatment (Assisted Yin)
  • This Next Level study also aims deeper than the crude tissues of the Target Area. The Yin practice releases blocked Chi which has the potential to awaken the spiritual centers of our being, the Chakras.

More information & registration

About Joe:

Joe Barnett, ERYT-500, has been teaching for over a decade. He travels nationally and internationally year round offering presentations and trainings on Yin and Yang (Vinyasa) forms of Yoga as well as Chakra and Meridian Meditation.

Joe’s main focus of study is Functional Anatomy for Yoga. He is a senior student and regular teaching assistant of Paul Grilley (paulgrilley.com), a true Yoga Scientist who is responsible for the current rise in the popularity of Yin Yoga. After several years of apprenticing under Paul, Joe recently began traveling nationally and internationally to train yoga teachers how to understand and feel the full range of motion of their joints and their students’ joints using Grilley’s Taoist Analysis of the Body to individualize the Postures of Yoga.

However, Joe’s play time is usually spent practicing, teaching and drawing others into AcroYoga which he has been playing since 2006 when he met Jason Magness (yogaslackers.com) with whom he continues to train/play whenever he can. In 2010, Joe traveled to Montreal to receive both levels of certification through the original AcroYogis Eugene Poku and Jessie Goldberg (acroyoga.com).

Om shanti -ॐ शान्ति

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Miso soup with Soba noodles, vegetables and fried tofu Ⓥ

20160215_133258Nothing like a filling and savoury homemade miso soup when you don’t have much time or ingredients to cook.

Ingredients

  • Kombu seaweed (about 5-6 big pieces)
  • half a package of Soba noodles
  • 3 carrots
  • half a zucchini
  • half a fennel
  • 2 cm of fresh ginger
  • 1 cm fresh turmeric
  • 2 tsp black miso paste
  • boiling water

Optional: fried tofu cubes

  • 250g of firm tofu
  • 1 tbsp of sesame oil
  • 2 tbs of Tamari or Shoyu sauce
  • Black pepper
  • Some coconut oil

20160215_133429Preparation

  1. Heat  about 1,5 liter of water
  2. Put the Kombu in the boiling water and leave to simmer.
  3. In the meantime, drain the water from the tofu (using either your hands to squeeze the tofu (fast version) or placing the tofu between two plates and putting a heavy object on the top plate and wait 30 minutes to free the excess water).
  4. Cut the tofu into cubes (approximately 1-2 cm).
  5. Mix the other ingredients for the tofu cubes in a deep dish.
  6. Add the tofu cubes to the mixture; making sure all sides are well coated.
  7. Wash, then slice the vegetables in julienne.
  8. Peel the ginger and slice.
  9. Peel the turmeric.
  10. After the Kombu has simmered for about 10 minutes, add the ginger, carrot, fennel and turmeric, leave to simmer.
  11. In the meantime, fry the tofu with coconut oil in a frying pan or wok until it’s nice and crispy.
  12. After 5 minutes of simmering the Kombu and the vegetables, add the zucchini.
  13. After 5 more minutes add the noodles (mine needed to simmer 5-6 minutes in boiling water).
  14. In the meantime, prepare 1 tsp of miso with some hot water in two separate bowls.
  15. Once your noodles are perfectly cooked (al dente), turn of the heat source, take a  skimmer (‘serving spoon with holes’) to take out the noodles and vegetables and divide them over the 2 bows with miso. Mix well. Add some of the stock. Finish with the fried tofu and some black pepper.

You can keep the stock for soup or sauce, in your freezer or fridge (couple of days). You can use any vegetable you like, I used what I had in my fridge. Also, if you don’t want to fry the tofu, you can simply cook it along with the vegetables for about 10 minutes.

Important: don’t leave any noodles in the stock to heat up at some later stage: as they will become all mushy. So if you cook for more than one meal, simply boil your noodles in a separate pot and drain them, rinse with cold water and use the desired quantity. I did an easy version in order to save time and water.

Om shanti -ॐ शान्ति


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Palava sauce Ⓥ

IMG-20150710-WA0001Palava (or Palaver) sauce is a typical West African dish, which is generally made with lots of fish and meat. In this veganized version, I’ve simply omitted those proteins, which I serve on the side: seasoned and fried tofu cubes. I eat this dish with white (Basmati) rice and a serving of boiled or fried plantains. This European version uses swiss chard instead of the cocoyam leaves (Kontomire) that normally constitute the recipe.

Palava sauce

Ingredients (4P)

  • 250 ml palm oil (preferably organic and Fairtrade)
  • 4 medium onions, finely chopped
  • 4 large tomatoes, blanched, peeled and mashed
  • 2-4 red chillies (hot peppers), finely chopped (optional)
  • 3 bunches of swiss chard or spinach or 750 g frozen spinach, washed and chopped
  • 100 g egushi (shelled pumpkin seeds or pepitas), ground in a coffee grinder
  • 1- 2 tsp of asafetida
  • Salt and pepper to taste 

Preparation

  1. Heat the oil in a wok and fry the onions until golden. Add the tomatoes, pepper to taste and the chillies (hot peppers).
  2. Add the spinach. Cover and simmer on low heat for 10-15 minutes or until the spinach is soft and cooked. Stir regularly.
  3. In the meantime prepare the egushi (or regular pumpkin seeds): rinse and dry and then grind them to a powder form. Add the egushi and stir them into the sauce. Cook for a further 10-15 minutes on low heat.
  4. Serve hot with boiled rice, yams, plantains, gari (coarse cassava flour), Banku (cornmeal dumplings) or any root vegetable, roasted, boiled or grilled.

Note: Palm oil is red oil from the red, tropical, palm kernel and is linked to a myriad of ecological and ethical scandals. Please try to find an organic and Fairtrade version or substitute with organic, Fairtrade coconut oil and some turmeric powder (this will alter the taste of your Palava sauce).

For the tofu cubes:

Ingredients (4P)

  • 250 g of firm tofu
  • 2 tbsp of Tamari or Shoyu sauce
  • 1 tbsp of sesame or coconut oil
  • Black pepper
  • Preparation

Preparation

  1. Preheat the oven to 180°C.
  2. Drain the water from the tofu (using either your hands to squeeze the tofu (fast version) or placing the tofu between two plates and putting a heavy object on the top plate and wait 30 minutes to free the excess water).
  3. Cut into cubes (approximately 1-2 cm).
  4. Mix the other ingredients in an baking dish.
  5. Add the tofu cubes to the mixture; making sure all sides are well coated.
  6. Put the dish in the oven for about 20-30 minutes or until the tofu is nice and crispy (you can also fry it in coconut oil in a frying pan).
  7. Serve as a side dish to your palava sauce.

Om shanti -ॐ शान्ति


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A new yoga video: Anuloma Viloma Pranayama

My plan is to put all the yoga videos I made some months ago online in the coming weeks and months. I just need to add voice-overs, that takes time. Hereby already a Pranayama video: Anuloma Viloma, video # 2.

Anuloma Viloma or Alternate Nostril Breathing is one of the 2 Pranayama exercises that should be practiced on a daily basis in the Sivananda Yoga tradition. After the Kapalabathi breathing exercise follows the Anuloma Viloma.

Enjoy your practice: hereby the video with voice-over for 8 rounds of alternate nostril breathing (Anuloma Viloma).

Om shanti -ॐ शान्ति


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Wraps with kale, chick’pieces and sweet peas Ⓥ

20160203_120116If you ask me, wraps are a great invention ! A hearty and filling, healthy lunch (or dinner) option, that you can mix with basically any ingredient you like. You can make cold or warm (I prefer) wraps. The other day I whipped up some filling for a wrap with the following ingredients from my fridge and pantry. I assure you, it was the best wrap I ever had! The saltiness of the tamari mixed with the crispiness of the vegan chick’pieces , the sweetness of the sweet peas and the slightly bitter taste of the kale: absolutely fabulous!

Ingredients  (2P):

  • 2 wraps (check the packaging for hidden animal ingredients), I like to use the brand Amaizin (bio shops in Belgium)
  • Vegetarische Slager/ Vivera or Greenway chick’pieces (supermarket)
  • A bunch of kale leaves
  • 150 g of frozen sweet peas
  • A dash or 2 of tamari or shoyu sauce
  • Coconut oil
  • Black pepper
  • Asafetida powder (Indian shops)

For the tahini dressing

  • ½ a cup of tahin (sesame paste)
  • ¼ a cup of (filtered) water
  • 1 tsp of  fresh lemon juice

Preparation

  1. Wash and shred the kale leaves (use the stems for juicing for example).
  2. Heat the coconut oil in a frying pan or skillet.
  3. Add the vegan chick’pieces and stir-fry for a couple of minutes until they’re golden or crispy.
  4. Add a dash or two of tamari.
  5. Add the kale leaves and stir-fry for 5 to 8 minutes depending on how crispy you like your kale.
  6. Add the asafetida powder and mix with the other ingredients.
  7. In the meantime prepare your tahini sauce by mixing all of the ingredients in a blender (like Tribest) using the grinding blade. Add some more water if the sauce is too thick.
  8. Add the (semi-)thawed sweet peas and mix for 2-3 minutes until the peas are warm, season with some fresh black pepper.
  9. Put the 2 wraps on top of the mixture in the pan and put a lid on the pan, this way you warm up the wraps to perfection (max. 1 minute).
  10. Put the wraps on a (warm) plate, add some tahini then 2 to 3 spoons of the filling and add some more tahini (don’t fill them too much as everything will fall out 😉 speaking from experience).
  11. Serve warm.

Tip 1: You can make endless variations, or use leftovers in your wrap. The other day I had a wrap with oven roasted spicy cauliflower and avocado with tahini dressing, simply fabulous and ready in 2 minutes (time to warm up the cauliflower and wraps).

Tip 2: you can replace the vegan chick’pieces by (home-made) seitan or well marinated tofu or tempeh or pulses, ….

Om shanti -ॐ शान्ति


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New yoga class on Saturdays

Sampoorna photo Aug 2013 (4)As from Saturday 6 February 2016 my weekly yoga class at Sampoorna Yoga Studio starts at 11:30AM, it’s a 60 minute hatha yoga class, Sivananda style, all levels.

Looking forward to welcoming you in class.