Teaching a yoga and smoothies workshop in Accra (Ghana)

As 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.

During 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

29 Oct. 2016: teaching a charity yoga class in Accra (Ghana)

As I’m a yoga teacher, I love to discover new studios and teachers around the world. During my upcoming holidays in Ghana, I wanted to see if I could teach in Accra & contacted 2 local studios who both replied very positively.

So please come & join my first special class* in sunny Accra, accessible to all levels: beginner, intermediate and advanced yogis.

The class will be a typical Sivananda class: relaxation, Pranayama, Sun Salutations, asanas and final relaxation.

About Bliss Yoga Accra:
If you are looking for one of the most dynamic yoga experiences of a lifetime, look no further! Bliss Yoga has arrived! The Bliss Yoga Accra studio, nestled in Accra’s premier luxury hotel, the Movenpick Hotel, is known for its out of this world, music infused fitness experience with a spectacular view! Globetrotters and hipsters alike, call it their home away from home.

Event Details:
Date/ time: Saturday, October 29th – 10:00am-11:00am
Location: Bliss Yoga Accra, Movenpick Hotel, Emporium Entrance, 1st Floor
Telephone contact: +233 50 9546723
Website
Facebook 

*Donation Based Class: Give What You Can.
All proceeds go to Touch A Life. 

Om shanti -ॐ शान्ति

Palava sauce Ⓥ

Palava (or Palaver) sauce is a typical West African dish, which is generally made with lots of fish and meat. In this veganized version, I’ve simply omitted those proteins, which I serve on the side: seasoned and fried tofu cubes. I eat this dish with white (Basmati) rice and a serving of boiled or fried plantains. This European version uses swiss chard instead of the cocoyam leaves (Kontomire) that normally constitute the recipe.

Ingredients (4P)

• 250 ml palm oil (preferably organic and Fairtrade)
• 4 medium onions, finely chopped
• 4 large tomatoes, blanched, peeled and mashed
• 2-4 red chillies (hot peppers), finely chopped (optional)
• 3 bunches of swiss chard or spinach or 750 g frozen spinach, washed and chopped
• 100 g egushi (shelled pumpkin seeds or pepitas), ground in a coffee grinder
• 1- 2 tsp of asafetida
• Salt and pepper to taste 

Preparation

1. Heat the oil in a wok and fry the onions until golden. Add the tomatoes, pepper to taste and the chillies (hot peppers).
2. Add the spinach. Cover and simmer on low heat for 10-15 minutes or until the spinach is soft and cooked. Stir regularly.
3. In the meantime prepare the egushi (or regular pumpkin seeds): rinse and dry and then grind them to a powder form. Add the egushi and stir them into the sauce. Cook for a further 10-15 minutes on low heat.
4. Serve hot with boiled rice, yams, plantains, gari (coarse cassava flour), Banku (cornmeal dumplings) or any root vegetable, roasted, boiled or grilled.

Note: Palm oil is red oil from the red, tropical, palm kernel and is linked to a myriad of ecological and ethical scandals. Please try to find an organic and Fairtrade version or substitute with organic, Fairtrade coconut oil and some turmeric powder (this will alter the taste of your Palava sauce).

For the tofu cubes:

Ingredients (4P)

• 250 g of firm tofu
• 2 tbsp of Tamari or Shoyu sauce
• 1 tbsp of sesame or coconut oil
• Black pepper
• Preparation

Preparation

1. Preheat the oven to 180°C.
2. Drain the water from the tofu (using either your hands to squeeze the tofu (fast version) or placing the tofu between two plates and putting a heavy object on the top plate and wait 30 minutes to free the excess water).
3. Cut into cubes (approximately 1-2 cm).
4. Mix the other ingredients in an baking dish.
5. Add the tofu cubes to the mixture; making sure all sides are well coated.
6. Put the dish in the oven for about 20-30 minutes or until the tofu is nice and crispy (you can also fry it in coconut oil in a frying pan).
7. Serve as a side dish to your palava sauce.

Om shanti -ॐ शान्ति