Ambika Yoga

Sivananda yoga classes in Brussels


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No class this weekend

JoeBarnettThis weekend I’ll be in student mode as I’ll be following a Yin Yoga TTC with the wonderful human being and yoga teacher Joe Barnett in the Sampoorna Yoga Studio in Brussels. Hence my Saturday morning class will be taught by Hanna.

I’m much looking forward to this chance to broaden my yoga horizon and to be able to share the teachings in a near future with you in class.

We’re all students of life, love & yoga 🙂

Om shanti -ॐ शान्ति

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Teaching a Yin Yoga class on 30 March ’16

yin yogaThis Wednesday 30 March 2016 I’ll replace the resident teacher Asha at the wonderful Sampoorna Yoga Studio for a 90 minute yin yoga class. I’ll be teaching a Heart, Lung & Intestine meridian focused class and hope you’ll join too.

If you’d like to know more about the Yin Yoga TTC I took with Sarah Powers in 2014, you can read it here.

This Friday I’ll start another Yin Yoga TTC with Joe Barnett, part of a 2 long weekend training.

Feel free to join the class (no need to pre-register), come to Sampoorna Yoga Studio.

 


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19 March 2016: beginner’s workshop

EknathKick-start your practice and discover yoga beyond physical postures!

In this workshop you’ll go through a basic hatha yoga class in slow motion, learning the details of each pose to practice yoga correctly and safely. 

You’ll also explore basic breathing exercises (pranayama) and get an introduction to the principles and philosophy of yoga.

No previous experience required. This workshop is suitable for everyone regardless of your level of fitness, weight, health, age etc.

 Price: 45€ (students/unemployed 35€)

Teacher: Eknath

When: Saturday 19 March from 15:00-18:00

Register

Om shanti -ॐ शान्ति


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Eggplant, spinach and tofu lasagne Ⓥ

mozzarisellaOne evening we were having friends over for dinner and I actually wanted to make my delicious eggplant tempeh gnocchi recipe, but I couldn’t find any vegan gnocchi (and didn’t feel like making them myself) whereas I had all the other ingredients. After some quick searching online I improvised and came up with a parmigiana alla melanzana/ lasagne combo. It was relatively quick.

Ingredients (6 servings)

  • 1 block of firm tofu (400 g)
  • 2 large or 4 small eggplants
  • 400 g spinach (frozen)
  • 400 ml tomato sauce
  • 200 ml soy (or other plant based) cream
  • Vegan mozzarella (I used “Mozzarisella”)
  • 2 tbsp. nutritional yeast
  • Handful of fresh basil
  • 2-3 tsp. asafetida
  • 1-2 tsp. dried oregano
  • 1-2 tsp. Cayenne pepper
  • Salt
  • Pepper
  • Unscented coconut oil (or olive oil)

Melanzana lasagne

Preparation

  1. Wash then cut the eggplant in slices (lenghtwise) of about 1 cm thick.
  2. Generously sprinkle salt on each layer and leave in a strainer (with a plate underneath) to ‘sweat’ for about 15 minutes.
  3. Preheat the oven to 180°C.
  4. Drain the tofu (using plates method OR squeeze using your hands in the sink).
  5. Press the tofu into tiny bits (using a kitchen machine OR a potato masher).
  6. Season the tofu with the spices and mix well, add some olive oil so the spices absorb nicely (don’t use the nutritional yeast yet).
  7. Heat some coconut oil and stir fry the tofu until slightly crispy.
  8. Add the frozen spinach (or fresh if you prefer but then you’ll need a lot more) and leave to simmer until the spinach is done.
  9. In the meantime, rinse the eggplant, then dry with a clean kitchen towel and slice the flesh a few times diagonally.
  10. Place the eggplants onto a baking sheet. Brush each slice with olive oil and season with a little bit of salt and pepper, both sides and place in the oven for about 20 minutes, turn them after 10 minutes (or until nicely cooked).
  11. Add the tomato sauce to the tofu/ eggplant mixture and let it simmer.
  12. Mix in the cream, nutritional yeast and fresh basil, season with salt & pepper if necessary.
  13. Slice the mozzarella.
  14. Take 1 big or 2 medium sized oven plates and place a thin layer of the tomato sauce, add slices of eggplant, repeat until done, ending with a layer of tomato sauce and cover with mozzarella.
  15. Add foil and place in the oven for about 20 minutes, take away the foil after 15 minutes.
  16. Serve with simple green seasonal salad (purslane, lettuce, dandelion, …) and a lemon-olive oil dressing.

By now you must be wondering what happened to the tempeh? I seasoned the slices with sesame oil and Tamari & baked them about 15 minutes in the oven and served them with a tahini sauce as an appetizer. The one year old that was visiting with her parents LOVED the tempeh. A vegan in the making 😉

Om shanti -ॐ शान्ति