- Saturdays at 11:30-12:30, with Samira, in French.
- Sundays at 10:30-11:30, with Laura, in Dutch.
- More information on Kids Yoga classes
- Reserve a place for your kids – we have limited places (max. 10 kids in a group) so register quickly to secure your spot.
There’ll be one class per day (except Wednesday, when there’s a morning and evening class). All classes are 90 minutes, and all classes are suitable for all levels of practitioners. No need to register for the daily classes, just come!
Buying granola is such a chore, as when I start reading the ingredients’ list, I’m put off. So much crap they put in there, even in organic granola. Obviously, it comes in plastic or whatever packaging, hence I’ve started making my own. It’s super simple! It demands quality ingredients, that I buy from organic shops that are packaging free, or mostly. Basically, you buy in bulk, and can bring your own jars & reusable bags.
- 1 1/3 cups rolled oats
- 1 1/3 cups raw nuts/ seeds (I used almonds, cashews, sunflower & pumpkin seeds)
- 2 tbsp chia seeds
- 1 tbsp flax seeds (preferably ground)
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp sea salt
- 1 tbsp (15 ml) coconut or another neutral vegetable oil (suitable for baking)
- 1/3 cup agave syrup (sub with brown rice or maple syrup )
- optional: 1 tsp vanilla extract
- optional: 3 tbsp peanut or almond butter
- Preheat oven to 160 degrees.
- Mix the dry ingredients together in a large bowl.
- In a small pan over medium low heat, melt the (coconut) oil. Once melted, take the pan from the heat source & whip in agave syrup and vanilla extract. Pour over the dry ingredients and mix well with a wooden spoon.
- Spread the mixture evenly onto a a large baking sheet or tray and bake for 10 minutes, stir, then turn the cooking tray to ensure even cooking. Bake for another 8-12 minutes. The coconut oil will help this granola to become crispy, check carefully as it browns quickly (my first time making granola: the granola baked too long & had a slight burnt taste, I ate it anyway…).
- Once the granola is visibly golden (about 18 minutes in this case), remove from the oven and let cool completely on the tray before storing in glass jars.
It’s delicious with some coconut flakes, dried raisins or cranberries & maca powder with your favourite type of plant based milk or yoghurt, but also wonderfully eaten just like that as a snack.
Om shanti -ॐ शान्ति
My yogini friend once gave me all these water kefir grains. And initially I’d make kefir regularly. But then I moved house, the kefir grains moved with me, and just hadn’t gotten around to it. Until last Friday. It’s been so hot and drinking kefir was just what I needed. So I thoroughly cleaned a glass bottle (but you can also use glass jars, mason jars for example) and got to work. Again I was surprised at how easy & fast it is too make !
- Filtered water
- A few organic lemon slices
- 3 tbsp of (brown) sugar
- 3 tbsp kefir grains
- A few dried raisins (sub with dried apricot or fig)
- Optional: add a few slices of ginger
- Drain the cultures from the kefir and rinse in tap water. Set the cultures aside.
- Mix the sugar with a bit of hot water in the bottle or jar you’ll use until dissolved.
- Fill the bottle (jar) with the filtered water (not all the way to the rim).
- Add the lemon slices, raisins & kefir grains, stir with a wooden spoon.
- Cover the bottle (jar) with a cheese cloth and set aside (not in the fridge). Leave on the counter in a not-sunny place for as long as you want.
- After a few days you should see some bubbles coming from the cultures and at the top of the water. Three days seemed to create a good amount of fizz. You can drink this Kefir as is, or do a secondary fermentation for more flavour and more bubbles.
Om shanti -ॐ शान्ति
This is a fabulous recipe if you have lots of chickpeas because you basically need the aquafaba to make chocolate mousse… Angela Liddon from Oh She Glows has delicious and relatively easy recipes and I used this recipe from her cookbook and then tweaked it. The salad is wonderful on toast, but also with raw vegetables as an aperitif.
I used kala namak (black salt or Indian volcanic rock salt) which give the salad its distinct egg smell and taste. It’s really crazy how it resembles egg salad without the cruelty. Use just a little bit as it can quickly be overpowering.
- 1 jar of of chickpeas, drained and rinsed (save the liquid aka aquafaba in the jar)
- 2 green onions, thinly sliced
- 1/4 cup finely chopped pickles
- 3 tbsp store-bought or homemade veganaise
- 2 tbsp minced fresh cilantro
- 2 tbsp minced fresh parsley
- 2 tbsp nutritional yeast
- 2 tsp turmeric powder
- 2 tsp turmeric curry powder
- 1 tsp paprika powder
- 1 tsp cumin powder
- 1/2 tsp of chili flakes
- 1 1/2 to 3 tsp fresh lemon juice, to taste
- 1/4 tsp kala namak or sea salt, or to taste
- Freshly ground black pepper
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in the green onions, pickles, fresh herbs, mayonnaise, and spices until combined.
- Season with the lemon juice, salt, nutritional yeast and pepper, adjusting the quantities to taste.
Om shanti -ॐ शान्ति
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 !
- 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
- Clean & wash the broccoli. Cut the broccoli in small florets; the stem in small pieces; peel the ginger and slice thinly.
- Make the vegetable stock according to the package instructions, add the TVP, let simmer for about 10 minutes.
- In 2 soup bowls, mix the miso & tahin with a bit of the vegetable stock to a liquid paste.
- Take out the TVP with a slotted spoon and put aside.
- Add the ginger and the noodles in the stock and set the timer for them to cook al dente.
- Stir fry the TVP with some tamari or shoyu sauce and some spices of your choice for a few minutes, until crispy.
- When there are 3 minutes left on the timer, add the broccoli to the stock.
- When the timer is ready, take the noodles, ginger & broccoli out of the stock with a slotted spoon & divide over the 2 bowls.
- Add some of the stock & mix well.
- Add the fried TVP to the soup.
- 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