Sivananda yoga classes in Brussels & online


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Fast noodle soup Ⓥ

20180627_214541

Some nights, you just don’t have time to prepare an elaborate meal. Welcome this relatively quick home made noodle soup! This soup can be made with real (soba) noodles, gluten free noodles or spaghetti or linguini, whatever you have in your pantry or suits your taste.

You can substitute the textured vegetable protein (also known as TVP) with tofu as well (I like to season it and stir fry, not just boil). Enjoy !

Ingredients (2P)

  • Brown rice noodles (or other vegan noodles of your choice) for 2
  • 1 cup of TVP (dry)
  • Vegetable stock (enough to boil the noodles)
  • 1 broccoli head
  • 2 tbsp miso (I used chick pea miso)
  • 2 tbsp tamari or shoyu sauce
  • 1 tbsp of tahin
  • Optional: 1 cm of fresh ginger
  • Black pepper

Preparation

  1. Clean & wash the broccoli. Cut the broccoli in small florets; the stem in small pieces; peel the ginger and slice thinly.
  2. Make the vegetable stock according to the package instructions, add the TVP, let simmer for about 10 minutes.
  3. In 2 soup bowls, mix the miso & tahin with a bit of the vegetable stock to a liquid paste.
  4. Take out the TVP with a slotted spoon and put aside.
  5. Add the ginger and the noodles in the stock and set the timer for them to cook al dente.
  6. Stir fry the TVP with some tamari or shoyu sauce and some spices of your choice for a few minutes, until crispy.
  7. When there are 3 minutes left on the timer, add the broccoli to the stock.
  8. When the timer is ready, take the noodles, ginger & broccoli out of the stock with a slotted spoon & divide over the 2 bowls.
  9. Add some of the stock & mix well.
  10. Add the fried TVP to the soup.
  11. Season with black pepper & some more tamari to your taste.

Option: you can add some (toasted) sesame seeds or gomashio to your soup.

Om shanti -ॐ शान्ति


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Winter casserole Ⓥ

If you are in need of some comfort food this season, then this recipe is ideal! Please share your variations of the recipe dish.

ail des ours

Wild garlic – Ail des ours – Daslook

Ingredients (4p):

  • 1-1,5kg medium sized potatoes
  • Big bunch of collard greens (‘bettes’ in French or ‘warmoes’ in Dutch)
  • 2 leeks
  • 6 medium/ large sized mushrooms
  • 400g vegan bacon
  • 1 (or more) garlic cloves
  • 200 ml of soy cream or more if you use more potatoes
  • 1 tsp of wild garlic
  • 2 tbsp of nutritional yeast
  • Olive or coconut oil
  • 1 tsp asafetida powder
  • 0,5 tsp chili flakes
  • Salt (Himalayan or sea) & black pepper

Preparation

  1. 20171218_203426

    on the plate

    Peel the potatoes and boil them in slightly salted water in about 12-15′ or until tender (put a fork in them to check).

  2. Preheat the oven to 180°C.
  3. Slice the leeks & collard greens wash and set aside.
  4. Clean the mushrooms with tissue paper (no water!), slice and set aside.
  5. Prepare the garlic (sliced or use a garlic press).
  6. Heat up some oil in a non sticky wok; stir fry the leek for a a few minutes until slightly brown; add the mushrooms, stir fry for another few minutes; add the collard greens, stir fry for a few minutes; add the  vegan bacon and mix in all the dry spices (not the nutritional yeast!), stir fry for another few minutes; lower the heat.
  7. Once the potatoes are done, pour out the water, rinse with a bit of cold water and slice the potatoes in equal quarters.
  8. Add the potatoes to the vegetables/ bacon mixture; add the garlic; add the wild garlic; add the soy cream and the nutritional yeast. Mix well. Then turn of the heat.
  9. Grease a medium sized oven dish with some oil.
  10. Fill the oven dish with the content of your wok, make sure the soy cream covers the mixture of vegetables, bacon & potatoes.
  11. Put the baking dish in the oven and back for about 30 minutes.

Serve like that or with a green salad.

20171218_203413

Om shanti -ॐ शान्ति


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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


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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


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Exclusive discount on JazzMax slowjuicer

JAZZ MAXAre you still looking for a great and useful gift for yourself or your loved ones?

Order the JazzMax slowjuicer through me before 22/12/2016 and enjoy an exclusive discount of 10%.

There are 3 models available:

  • Uno: 234€ – juicer only
  • JazzMax white: now 310,50€ (normal 345€)  – multi-fonctions
  • JazzMax chrome: 324€ (normal 360€) – multi-fonctions

Read more about the wonderful aspects of the slowjuicer in a previous blogpost.

Delivery costs in Benelux, Germany and France are +/- 25€, please inquire for other countries. If there are several orders delivered to one address, the delivery costs will be 0€: I can organise a group order.

The juicer comes with a warrantee of 3 years.

Om shanti -ॐ शान्ति


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Hachis parmentier Ⓥ

20161127_201230Hachis Parmentier* is a typical French cuisine dish, that I’ve never tasted in it’s original form (with meat). I discovered it while working on a project for the vegan/ vegetarian organisation EVA vzw in Belgium. It’s a perfect recipe for winter evenings, very comforting food actually. By the way, it’s great for kids! And as often with oven meals, it’s even better when you reheat it (in the oven) the day after.

Ingredients (4P)

  • 800 g potatoes
  • 300 g lentils (brown or yellow (blond))
  • Vegetable stock
  • 2 cloves garlic
  • 2 small (red) onions
  • 250 g mushrooms
  • Optional: 2 x leek
  • 250 ml soy cream
  • 2 tbsp tomato paste
  • 1 tsp savory (in French: sarriette; in Dutch: bonenkruid)
  • 1 tsp thyme
  • Tamari or soy sauce
  • Olive oil
  • Nutmeg
  • A pinch of chili flakes
  • Salt & pepper
  • A small piece of black chocolate
  • Optional: 1 handful ground walnuts, or other nuts

20161128_130551Preparation

  1. Preheat the oven to 180°C (gas oven: 5).
  2. Peel and wash the potatoes and cut in quarters. Boil for about 15 minutes with a pinch of salt (until tender), drain and set aside.
  3. Rinse the lentils thoroughly and boil in a pot with at least double the amount of vegetable stock and the savory for about 15-20 minutes, or until tender. Then rinse directly with cold water and set aside.
  4. Cut and wash the onions, garlic and leek.
  5. Trim and clean (with paper towels) the mushrooms.
  6. Mash the potatoes with a potato masher and mix with olive oil and soy cream until you have a nice cream texture, add a few pinches of ground nutmeg. Set aside.
  7. Heat some olive or coconut oil in a skillet; fry the onions until golden; add the mushrooms, stir fry for a few minutes; add garlic and lentils, stir fry for a few minutes; add tomato paste, chocolate, thyme, tamari/ soy sauce & chill flakes and crushed nuts (optional). Mix everything, turn of the heat and set aside.
  8. Optional: stir fry the leek for a few minutes, add the remainder of the soy cream, season lightly with some salt & pepper. Turn of the heat and set aside.
  9. Take a large oven dish; add a thin layer of mashed potatoes; all the lentils; the leek & cream mixture (optional); end with a thick layer of mashed potatoes; spread evenly.
  10. Optional: add some vegan cheese on top if you like (this version had some mozzarisella).
  11. Put the oven dish for about 20 minutes in the oven.
  12. Serve with some seasonable vegetables or salad, in my photo version I stir fried some endives until lightly roasted and then added a tbsp of sugar and a dash of balsamic vinegar.

*Inspired by @evavzw & @picnikcatering

 

Om shanti -ॐ शान्ति


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Teaching a yoga and smoothies workshop in Accra (Ghana)

accra-shala-yogaAs written in a previous post, I’ll be travelling to Accra (Ghana) soon, where I’ll teach a charity yoga class on Saturday 29 September (the morning after my arrival with an evening flight, auch), more info here.

img_20131031_090210During the week I’ll also teach a 90′ Sivananda hatha yoga class in a different studio: Accra Shala Yoga, followed by 1 hour workshop to make and taste delicious & healthy smoothies. In Accra there are plenty of amazing fruits, nuts, Moringa powder and much more to create wonderful, filly, yummy smoothies to get a great start of your day. Sign up for the workshop directly with the studio. Please join if you’re around or tell your friends that are there.

Practical details:
Location: Accra yoga shala: Nii Armah Ollenu Street, Accra, Ghana (Airport Residential)
Date / time:  Friday 4 November, from 8:30-11:00
Tariff: 65 cedis
+233 20 527 9284
Email
Facebook event

ABOUT ACCRA SHALA YOGA
Accra Shala Yoga is a bright and spacious studio located at Airport Area. The Shala was built with love by Nieves Lahuerta in her backyard. Nieves ceaselessly continues traveling to both learn and teach, conducting workshops around the world and Teacher Trainings in Accra, Barcelona and Madrid. She is a highly qualified and passionate teacher with more than 9 years, 1500h of trainings accumulated and numerous certifications like Ayurveda and Anatomy, coupled with a background as a nurse. Nieves transmits her learnings from masters such as Sarath Jois, Tomas Zorzo, John Scott and many more. Welcome to experience the energy of Accra Shala Yoga. Enjoy Yoga classes, dance and more. Strong mind. Strong body.

Om shanti -ॐ शान्ति


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October 2016: early morning yoga challenge

sampoorna_yoga_studio_receptionGet up early and start your day with yoga and a nourishing breakfast!

Let this week be your inspiration to a daily morning practice! On five consecutive mornings we meet up before work and duties for a full practice of Sampoorna Yoga. There’s no better way to start the day!

Price: 50€ for the 5 classes (or you can use your regular pass).

Complimentary vegan breakfast!

Dates: 3-7 October 2016 from 7 to 8AM, followed by a filling vegan breakfast

Om shanti -ॐ शान्ति