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Sivananda yoga classes in Brussels


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Fundraising for La Maison Rose in Dakar, Senegal

As you may know I’ll be going to Dakar (Senegal) in May and will teach a guest yoga class in Prism Yoga of Mina Fuhr on 11 May.

Mina as well as Catherine from Shala Dakar spoke to me about another yoga teaching opportunity in La Maison Rose, a shelter for women and children. In Catherine’s words:
We run a weekly class at La Maison Rose, a home which looks after and supports young women, adolescents and children who are survivors of violence and in vulnerable life situations to rebuild their lives. If you want to help or find out more information about their work, please go to the following websites: http://www.lamaisonrose.org and http://www.unies-vers-elles.com.”

Teaching yoga is one thing, but the ladies are also in need of (summer) clothes for both women and children. I’ll plan to bring one suitcase especially designated for that purpose. So if you have any clean and decent clothes to give, please get in touch before 4 May 2016, I know timing is SHORT, but I’m sure it’ll work !

I would also like to make a donation to this charity, so if you would like to contribute financially too, please let me know. I’ll personally hand over the money to the director of La Maison Rose in Dakar.

Thank you for your kindness and generosity.

Om shanti -ॐ शान्ति

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Courtesy of Shala Dakar:  www.shaladakar.org/outreach-classes.html

 

 

 

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Chocolate mousse Ⓥ

Screen Shot 2016-04-17 at 12.39.19Last year aquafaba was the news of the century in the vegan world.  There are heeps of websites, blogs and Facebook group where people share their experiments and recipes. I’d posted a French movie on our Jeudi Veggie Facebook page that was a big hit and last weekend I finally tried my first experiment with aquafaba.

20160415_174546Aquafaba (according to the official website): “the word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.”

Ingredients (4P)

  • 200 g of black chocolate (vegan)
  • 200 ml aquafaba (I used the liquid of 1 jar of chick peas)
  • 30g (or less) unrefined sugar
  • 2 tbsp of plant based milk (I used soy)

Preparation

  1. Mix the aquafaba liquid for at least 5 minutes until it shows white peaks.
  2. Add sugar and mix.
  3. Melt the chocolate au bain marie, add the soy milk and leave to cool.
  4. Fold the aquafaba in the chocolate until completely absorbed and fluffy.
  5. Place the chocolate mousse in 4 jars and leave at least 1 hour to cool off and stiffen in the fridge.
  6. ENJOY 🙂

Discover a Dutch aquafaba movie by EVA vzw.
Other vegan recipes with aquafaba:

Om shanti -ॐ शान्ति


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Purslane & green pea sauce Ⓥ

Purslane peas pestoPurslane is in season and there was a bunch in my fridge that I used to make this green sauce. It’s a wonderful and simple way to use your purslane for a delicious and healthy pasta sauce. You can also use the sauce as appetizer or dip with raw veggies, in buddha or salad bowl or on toast.

Ingredients

  • 1 bunch of purslane (2 handfuls)
  • 1 handful of thawed green peas
  • 1 handful of cashew nuts (or other nuts / seeds)
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 1 garlic clove (optional)
  • 1 tbsp nutritional yeast (optional)

Preparation

Blend everything in a high speed blender (or immersion blender) until a creamy consistency, salt and pepper to taste.

* This picture depicts the pesto in a recipe with spinach, some green peas and pasta.


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Creamy, grilled red pepper sauce, pasta and zucchini Ⓥ

Creamy red pepper pastaLately I’ve been experimenting making creamy pasta sauces out of vegetables. It’s so delicious. These creations are colourful, healthy and a lot less fatty than when using plant based cream as the main ingredients for the sauce. In this version there’s still some cream, but you can leave it out or put less. You can also replace it with a handful (soaked, ground) nuts or seeds.

Ingredients (4P)

  • 3 red peppers
  • 100 ml soy (or other plant based) cream
  • 2 medium zucchini*
  • 1 garlic clove (or more/ or asafoetida)
  • 350-400g penne rigate
  • 1 bunch of green asparagus
  • Salt
  • Freshly ground black pepper
  • Olive oil

Preparation

  1. Preheat the oven to 200°C.
  2. Wash, deseed and slice the red peppers.
  3. Wash and slightly trim the asparagus.
  4. Place the asparagus in an oven tray, sprinkle with salt, pepper and olive oil and place in the oven for about 20 minutes, until cooked but still slightly crunchy. Turn the vegetables around after 10 minutes.
  5. Heat some olive oil in a frying pan, skillet or wok and add the red peppers. Add salt & pepper and leave on medium heat for about 5-7 minutes, stirring frequently.
  6. Once perfectly softened take the red peppers out of the pan and leave to cool for a few minutes.
  7. Wash and slice the zucchini then cut in quarters.
  8. Heat a dash of olive oil in the same pan and stir fry the zucchini, after 3 minutes, add the minced garlic, season with salt and pepper. Continue to stir fry until the zucchini are tender crisp and slightly browned. Turn of heat.
  9. Boil water for the pasta. Boil the pasta according to the indications.
  10. Once the red peppers are less hot, blend with a handheld blender or high speed blender until creamy. 
  11. Add the plant based cream and blend until mixed completely.
  12. Cook the pasta al dente, drain, rinse with cold water and add to the zucchini. Turn the stove on on medium heat and add the red pepper sauce. Warm up, tossing frequently.
  13. Serve the creamy pasta with a few grilled asparagus.

This recipe doesn’t contain much protein. There’s protein in the soy cream and some in the vegetables. If you need more protein in this meal, I’d recommend eating a starter with a source of pulses (soup with pulses, hummus or seasoned grilled pulses for instance).

* You can replace the zucchini with mushrooms or other vegetables you may prefer or that are in season.

Om shanti -ॐ शान्ति

 


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Newsletter #26 is out today

A new Ambika Yoga newsletter, #26, has been sent to mailboxes around the world today. Would you like to receive regular yoga and vegan recipe news and updates, then feel free to subscribe to the newsletter as well (promise: I won’t SPAM you).

Om shanti -ॐ शान्ति

 

 


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Yin Yoga foundations (30 hrs) certification

In April 2016 I’ve spent 2 weekends (and 2 Friday afternoons) with a bunch of enthusiastic yogins in Brussels studying anatomy and yin yoga postures with Joe Barnett.

20160410_184355Not only did we have a lot of fun while doing it, we’ve learned so much in little time. Joe is a very experienced and fun teacher who made the sometimes complex human body a very interesting topic to say the least. He taught us about the important differences that exist in each and everyone and that every human body is unique and to respect this uniqueness. The TTC was incredibly complimentary to the yin yoga TTC I’ve taken with Sarah Powers in 2014.

yinAll in all, I’m very grateful to have been able to study with Joe and the other yogins and look forward to share this teachings (and his teacher Paul Grilley’s teaching) with my students.

More information about my yin yoga teachers:

 

Om shanti -ॐ शान्ति


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Teaching yoga in Dakar, Senegal on 11 May 2016

Mina-DakarThis May I’ll be travelling for holidays to Dakar, Senegal. I’ll be visiting 2 wonderful friends and will enjoy discovering a new country & culture.

As I’m a yoga teacher, I love to discover new studios and teachers around the world. During these holidays I  wanted to see if I could teach in Dakar and hence became member of a local yoga Facebook group. A little while after my post in the group, I already had a very welcoming message from Mina Fuhr who invited me to teach in her studio! How amazing is that, the yoga community really exists. So hereby I’d like to present you Mina, please check out her website: she’s a multi-talented lady who offers yoga, vegan cooking, dance and massage activities. She’s also suggested I’d get in touch with a local women’s shelter in order to teach a yoga class, so stay tuned for more…

Senegal

MARK YOUR CALENDARS: On Wednesday 11 May at 10 AM, I’ll be in her studio located in Sotrac Mermoz as her very first guest teacher for a  90′ hatha/ yin yoga class. Feel free to spread the word among your Dakar friends and family.

 

Om shanti -ॐ शान्ति