Ambika Yoga

Sivananda yoga classes in Brussels


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Banana-oat breakfast cake Ⓥ

20170916_093643This morning I felt like eating something sweet but relatively healthy, hence I went to my go to banana ‘bread’ recipe by ‘The Colorful Kitchen’ and pimped it a bit with:

  • A few tablespoons of coconut flakes
  • A handful of crushed walnuts
  • Some ginger & cardamom powder
  • FYI: I used buckwheat milk & 2 ultra ripe bananas

Enjoy it warm or cold with or without peanut butter on top 🙂 (that’s the Dutchness in me).

Om shanti -ॐ शान्ति

 

 

 

 

 

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Frangipane pie Ⓥ

Frangipane vegan pieSometimes all you want is a home-baked pie. This is not my own recipe, I pimped it a bit and think it’s my best EVER Frangipane pie. The original recipe (in Dutch) can be found here.

Ingredients

Wet
  • 150ml almond drink (I used almond cream, slightly thicker and so good)
  • 5 tbsp of sunflower or canola oil
  • 1 tub of Alpro Go On mango (or another flavour) OR 5 tbsp of non dairy yoghurt & some jam or marmalade of your choice.
  • 1.5 tsp almond essence (artificial) or extract (natural)
  • 0.5 tsp vanilla essence (artificial) or extract (natural)
  • 120g unrefined cane sugar
Dry
  • 1 ready made puff pastry (“pâte feuilletée”) – check that it’s vegan (so without butter)
  • 150g flour
  • 40g almond powder
  • 1.5 tsp baking powder
  • 0.5 tsp salt

Frangipane vegan piePreparation

  1. Preheat the oven to 180°C.
  2. Blind bake the puff pastry for about 10 minutes.
  3. Sieve & stir all the dry ingredients together.
  4. Mix all the wet ingredients & cane sugar.
  5. Add the wet ingredients to the dry ones and mix well (except for the Alpro fruit mixture, save that for step 6).
  6. Spread the fruit mixture of the Alpro Go on the baked crust
  7. Add the filling.
  8. Put in the oven for 25 minutes.

Your pie is ready when you can stick in a fork in the middle of the pie and it comes out dry. ENJOY.

Optional: Let the cake cool completely and then cover with icing (powdered sugar mixed with water). 

 

Om shanti -ॐ शान्ति

 


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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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Brown lentils & roasted veggies Ⓥ

Lentils and roasted veggies 20170307_201008Some 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. Some people have trouble digesting lentils, then try adding some savory while cooking your lentils or beans. If you are looking for a quick and filling meal, make a lentil with roasted veggies combo.

Ingredients (about 4 servings)

  • 1,5 cup of brown lentils, 300g (or green or Du Puy, or Beluga,  ..)
  • 800g (or more) different vegetables to roast (carrots, sweet potato, red beet, turnip, zucchini, onion, …)
  • Greens (lettuce, purslane, rocket, …)
  • Fresh herbs (basil, parsley, coriander, …)
  • Capers (optional)
  • Olive oil
  • Lemon juice (1 lemon)
  • 1 tsp pomegranate molasses (optional)
  • 1 tsp mustard
  • 1 tsp savory
  • Cayenne pepper
  • Salt & pepper

Preparation

  1. Preheat the oven to 180°C.
  2. Rinse the lentils.
  3. 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).
  4. Wash (scrub) the veggies, peel if necessary. Cut in same size chunks (not too small, not too big).
  5. Prepare a large bowl with some olive oil, salt & pepper and mix all the veggies in there until they’re evenly coated.
  6. Spread the veggies on greaseproof paper covering a large oven grid and roast for about 30 minutes (turn them after about 15 minutes), or until nicely roasted but with still crispy bite.
  7. Make the dressing: mix some tablespoons olive oil with mustard, lemon juice, some black pepper and Cayenne pepper (optional: add the pomegranate molasses).
  8. Rinse the lentils with cold water in a sieve when perfectly cooked.
  9. Put in a large bowl, add the roasted veggies and then the dressing. Mix well.
  10. Add the capers.
  11. 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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24-28 April 2017 – 5 day early morning yoga

early yoga breakfastIt’s April, so the Sampoorna Yoga Studio celebrates Spring with the delightful 5 day early morning yoga challenge.

Let this week be your inspiration to a daily morning practice! Get up early and start your day with yoga followed by a nourishing vegan breakfast of porridge and fruits!

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!

 Price: 50€ for the 5 classes (or you can use your regular pass). Free vegan breakfast included!

Dates: 24-28 April 2017 from 7 to 8AM, followed by a filling vegan breakfast

Register online or simply drop by on the day(s) you can make it


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Some impressions of the latest juicing workshop

20170318-juicingOn 18 March I organised a slow juicing & smoothie workshop in collaboration with Sampoorna Yoga studio. The wonderful Sophie Claeys of the Yoga Bar hosted the workshop in her spacious kitchen and 7 other lovely ladies joined in.

There were 2 slow juicers (JazzMax) and one Vitamix blender working overtime to make the fabulous creations concocted by the attendees. One juice after the other was churned out slowly & deliberately, one more tasty than the other… as it’s all about finding the balance between the right amount of sweet & more tangy or bitter vegetables and fruits as well as the added boosters & kicks as my inspirator Kris Carr calls them.

  • If you wish to organise a slow juicing & smoothie workshop at your home, simply drop me a note. I organise them for groups as from 6 people.

Om shanti -ॐ शान्ति

 


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Slow juicing & smoothie workshop in Brussels on 18 March 2017

Enjoy your fruits & vegetables in a whole new way!
On Saturday 18 March I organize a slow juicing & smoothie workshop with all organic ingredients.

 JAZZ MAXWant to learn about the art of juicing, making smoothies, preparing fresh organic pestos, purees, smoothies and more?
We will be using the JazzMax slow juicer & powerful Vitamix blender to make different delicacies. During the workshop you’ll discover the ins & outs of juicing and blending, which vegetable and fruit combinations work best, when to juice, how to prepare, how to clean, how to store. As well as how to make your own nut milk & butters, veggie spreads, pesto and smoothies.
Date & time: Saturday 18 March, 2-5PM
Location
: Jette, Brussels (exact address will be communicated upon your reservation)
Price: 40€
The price includes workshop, all organic ingredients, and the opportunity to buy a Jazz Max juicer with a special discount. 
Om shanti -ॐ शान्ति