Ambika Yoga

Sivananda yoga classes in Brussels


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Lentil salad with rainbow veggies Ⓥ

IMG_20170618_211032_937Some say lentils are the world’s healthiest food! They are an excellent source of folate, as well as a very good source of dietary fiber, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6. In short, lentils should be considered a super food! And they are cheap, even if you buy organic. I buy my lentils and beans in bulk, dry, as that’s the cheapest, and without any unnecessary packaging.  If you have trouble digesting lentils, then try adding some savory while cooking your lentils or beans. This salad is excellent for a hot summer day or as a side dish to your vegan BBQ.

Ingredients (about 4 servings)

  • 1,5 cup of brown and blond lentils, 300g (or green or Du Puy, or Beluga,  ..)
  • 1 cucumber
  • 1 red Bell pepper
  • 1 yellow Bell pepper
  • 4 carrots
  • Greens (lettuce, purslane, rocket, …)
  • Fresh herbs (basil, parsley, coriander, …)
  • Capers (optional)
  • Olive oil (at least 3 tbsp)
  • Lemon or lime juice (1 lemon)
  • 0.5 tsp pomegranate molasses (optional)
  • Some sunflower and / or pumpkin seeds (optional)
  • 1 tsp mustard (Dijon)
  • 1 tsp savory
  • Cayenne pepper
  • Salt & pepper

Preparation

  1. Rinse the lentils.
  2. Put the lentils in a cooking pot with plenty of cold water, bring to boil and let simmer for about 20 minutes, or until perfectly cooked (taste). Add some savory if you have trouble digesting lentils.
    Don’t add salt while cooking (this prolongs the cooking time).
  3. Wash (scrub) the veggies. Cut in small same size bits (except the carrots) & grate the carrots.
  4. Make the salad dressing: mix the tablespoons olive oil with mustard, lemon juice, some black pepper and Cayenne pepper (optional: add the pomegranate molasses).
  5. When cooked: directly rinse the lentils with cold water in a sieve.
  6. Put the lentils in a large bowl, add the veggies and the salad dressing. Mix well.
  7. Optional: add capers and roasted sunflower and/ or pumpkin seeds.
  8. Add salt & pepper to taste.

This salad is delicious warm, lukewarm & cold. Enjoy!

TIP: you can add some lettuce,  purslane or rocket as well as fresh herbs (parsley, coriander, basil, …).

Sources: WH Food, Healthalicousness, Lentils.org


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Ambika Yoga Newsletter #38

Screen Shot 2017-07-04 at 16.12.08Newsletters are a great tool to send out info and tips about my two passions: yoga & vegan food: including workshops & recipes. Read newsletter #38 here online.

If you are interested in those topics too, then simply register for the newsletter.

No worries, I won’t SPAM you, a newsletter goes out roughly every 1-2 months.

Om shanti -ॐ शान्ति


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2017 summer yoga classes teaching schedule

Sampoorna_Yoga_Studio_ReceptionThis Summer I won’t teach many public classes due to other obligations & holidays.
The EU council classes are cancelled & start again on 7 September.

Sampoorna Yoga Studio will stay open for most of the summer.  The studio will only close on 21-31 August, for renovation works. In the summer you can practice at reduced rates:

  • Summer Pass: Unlimited yoga in July-August for 108€
  • Student rate for everyone, on all passes purchased in July-August (regular validity, such as 4 months for 1-class passes) . 

As always in the holiday season, teachers will vary. The class schedule is constantly updated online, and you can check who is teaching here.

At the Sampoorna Yoga Studio I’ll be teaching 90 minute hatha yoga (Sivananda style) classes on these dates:

JULY

  • 1/7 at 10:30
  • 18/7 at 19:00
  • 29/7 at 10:30

AUGUST

  • 3/8 at 19:00
  • 10/8 at 19:00
  • 12/8 at 10:30
  • 17/8 at 19:00

I hope to see you in class(es).

In the meanwhile, feel free to practice with ‘me’ using the videos on my YouTube channel (Anuloma Viloma, Sun Salutations, Shoulderstand, Plough & Fish poses are currently available).

Om shanti -ॐ शान्ति