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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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


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Ginger infused, stir fried buckwheat noodles, broccoli & Swiss chard Ⓥ

20170222_203356Last night I wanted to eat something healthy & light, but warm, as it’s still cold & rainy weather. I made a quick & dirty noodles dish that was simply delicious.

Ingredients (3 servings)

Preparation

  1. Boil a pan with water for the noodles. Cook following the instructions (not too long!).
  2. Cut the broccoli in florets, wash. Put in a pan with just enough cold water to not cover the florets, add a pinch of salt & put on the stove to boil. Once boiling, let them simmer for a few minutes (max. 5), drain & rinse with cold water.
  3. Cut the stem & leaves of the Swiss chard, wash and set aside.
  4. Peel & slice the garlic and ginger.
  5. Heat sesame oil in a skillet or wok, add the ginger, stir fry for 2 minutes; add the Swiss chard, stir fry for 3-5 minutes; add the garlic, stir fry for 1 minute; add the broccoli & mix it all together. Add a few tablespoons of the tamari, some salt & black pepper to taste; add the noodles and mix it all together. Add more tamari & sesame oil if necessary.
  6. Serve in a bowl with some kimchi on top.

Use any vegetable you like according to the season or what you have in your fridge or freezer. Alway lightly blanching the hard vegetables before stir frying them. 

You can add a source of protein such a mock meat, TVP or tofu. Season & stir fry it separately before adding it to the noodles.

Om shanti -ॐ शान्ति


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My favorite recipe of 2016: warming lentil-coconut soup Ⓥ

spicy-lentil-soupCooking, no actually eating is my passion 🙂 Vegan food obviously. I love to discover new recipes, restaurants, chefs, cook books, … Last year I’ve posted quite a few of my own recipes on this blog, however I forgot to mention one of my favorite recipes of 2016: it’s a delicious, warming, spicy soup by the talented chef Angela from Oh She Glows. It’s remarkably easy to make and requires very few ingredients. Basically it’s my go to recipe when I don’t have time to do grocery shopping or cooking, but want to fill my tummy with some healthy and happy food. I guess I make it once a month. All the guests I’ve served the soup to were really enthusiastic as well.

Discover the recipe & mouth watering pictures on Angela’s blog. Bon appétit !

Om shanti -ॐ शान्ति