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Wraps with kale, chick’pieces and sweet peas Ⓥ

20160203_120116If you ask me, wraps are a great invention ! A hearty and filling, healthy lunch (or dinner) option, that you can mix with basically any ingredient you like. You can make cold or warm (I prefer) wraps. The other day I whipped up some filling for a wrap with the following ingredients from my fridge and pantry. I assure you, it was the best wrap I ever had! The saltiness of the tamari mixed with the crispiness of the vegan chick’pieces , the sweetness of the sweet peas and the slightly bitter taste of the kale: absolutely fabulous!

Ingredients  (2P):

  • 2 wraps (check the packaging for hidden animal ingredients), I like to use the brand Amaizin (bio shops in Belgium)
  • Vegetarische Slager/ Vivera or Greenway chick’pieces (supermarket)
  • A bunch of kale leaves
  • 150 g of frozen sweet peas
  • A dash or 2 of tamari or shoyu sauce
  • Coconut oil
  • Black pepper
  • Asafetida powder (Indian shops)

For the tahini dressing

  • ½ a cup of tahin (sesame paste)
  • ¼ a cup of (filtered) water
  • 1 tsp of  fresh lemon juice

Preparation

  1. Wash and shred the kale leaves (use the stems for juicing for example).
  2. Heat the coconut oil in a frying pan or skillet.
  3. Add the vegan chick’pieces and stir-fry for a couple of minutes until they’re golden or crispy.
  4. Add a dash or two of tamari.
  5. Add the kale leaves and stir-fry for 5 to 8 minutes depending on how crispy you like your kale.
  6. Add the asafetida powder and mix with the other ingredients.
  7. In the meantime prepare your tahini sauce by mixing all of the ingredients in a blender (like Tribest) using the grinding blade. Add some more water if the sauce is too thick.
  8. Add the (semi-)thawed sweet peas and mix for 2-3 minutes until the peas are warm, season with some fresh black pepper.
  9. Put the 2 wraps on top of the mixture in the pan and put a lid on the pan, this way you warm up the wraps to perfection (max. 1 minute).
  10. Put the wraps on a (warm) plate, add some tahini then 2 to 3 spoons of the filling and add some more tahini (don’t fill them too much as everything will fall out 😉 speaking from experience).
  11. Serve warm.

Tip 1: You can make endless variations, or use leftovers in your wrap. The other day I had a wrap with oven roasted spicy cauliflower and avocado with tahini dressing, simply fabulous and ready in 2 minutes (time to warm up the cauliflower and wraps).

Tip 2: you can replace the vegan chick’pieces by (home-made) seitan or well marinated tofu or tempeh or pulses, ….

Om shanti -ॐ शान्ति

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Kale risotto Ⓥ

Kale is in season again, yes! I wanted to make risotto and the recipe called for some type of grean beans that I didn’t have. But I did have kale 🙂 So I adapted the recipe by one of my favorite bloggers and cookbook writers: Marie Laforêt and made a delicious kale risotto. I used more cream than the original recipe asked for.

Risotto 1Ingredients (3 portions)

  • 4 to 5 leaves of kale
  • 200 g risotto rice (Arborio)
  • 1 tsp asafoetida (or 1-2 garlic cloves)
  • 1 scallion
  • 1 l of warm/ hot vegetable stock
  • 80 ml dry white wine
  • 2 tsp cashew butter
  • 2 tbsp tamari or shoyu sauce
  • 4 tbsp soy or another plant based cream
  • olive oil
  • salt & pepper
  • fresh parsley (optional)

Risotto 2Preparation

  1. Wash and dry the kale, cut the leaves from the stems (discard the stems or use them in your slow juicer), cut the leaves into small slices.
  2. Wash the parsley.
  3. Peel and cut the scallion.
  4. Peel and press the garlic.
  5. Wash and rinse the rice.
  6. Prepare the vegetable stock.
  7. Heat the olive oil in a wok or big frying pan, add the sliced kale and stir fry for a couple of minutes.
  8. Add the scallion and asafoetida (or garlic) to the kale and fry some more until the scallion is golden.
  9. Add the rice, fry for at least 5 minutes or until the rice is translucent.
  10. Add the wine and stir until it’s dissolved.
  11. Add the vegetable stock spoon by spoon until completely absorbed in the risotto (takes about 15-20 minutes) while frequently stirring.
  12. Add the cashew butter, tamari sauce and plant based cream until your risotto has it’s desired consistency.
  13. Add parsley, salt & pepper to taste (not much salt is needed as the stock and the soy sauce will add salt).

Serve with a serving of (homemade) vegan Parmesan.

Inspired by Marie Laforet’s VEGAN cookbook


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Make your own juice, pesto & nut butters at home with your Jazz Max juicer

JAZZ MAXAbout 3 years ago I posted a blog the love for my juicer: Jazz Max.

I bought myself the great gift of a Jazz Max in the spring of 2012. The Jazz Max is a slow juicer that transforms any vegetable or hard fruit into a juice, it doesn’t warm up the ingredients and hence gets a maximum of nutrients out of your (organic) vegetables and fruits.

I still experiment with mostly local & seasonal vegetables and fruits that I happen to have in the house. As I only use organic fruits & veggies, all I need to do is wash them and them cut them into the right size to fit them in the juicer. I’ve surprised many visitors in the past years with my creations 🙂

raw vegan kale pestoThe Jazz Max juicer comes with two different heads, so besides juices, you can use it to make your own nut butter (cashew, almond, macadamia, …) after having soaked the nuts in filtered water overnight, as well as to make oils (almond), baby meals, pumpkin puree and much more. Furthermore, I make a mean parsley pesto, it’s simply divine with pasta.

Some of my favorites juice blends are:

  • carrot, apple, ginger
  • kale, celery, beetroot, carrot, ginger (apple: optional)
  • kale & pear
  • kohlrabi, beetroot, carrot, ginger
  • zucchini, kale, fresh turmeric

You can add hemp or flax seeds oil to your juices to get your daily dose of omega-3 fat.

As I got so many enthusiastic about the juices and the benefits, I recently started distributing the Jazz Max juicers. Contact me if you wish to get your own health machine at home. You will never buy another juice again, as your own creations are simply the best (and cheapest)! Order your Jazz Max through me and I’ll give you a personal workshop for free.

Some awesome recipes can be found here, here, here, here and here.

Recommended books: Crazy Sexy Diet, Superfoods, Green smoothie revolution & Becoming raw.


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Vegan snack: kale crisps

It’s kale season & I’m a huge kale fan, whether it’s juicing, in pesto & stews or crisps (chips) ! Make your own healthy snack, it only takes a couple of minutes. Enjoy them straight out of the oven, warm & crispy & healthy !

KaleIngredients

  • a bunch of fresh kale leaves
  • a dash of olive oil
  • a dash of lemon juice
  • 2 tbsp of nutritional yeast
  • salt & pepper

Preparation

  1. Preheat the oven to 180°C.
  2. Shred the leaves into smaller sizes (regular chips size).
  3. Wash & dry the kale leaves.
  4. Mix all the other ingredients into a big bowl.
  5. kale crisps 1Add the kale leaves and make sure all the leaves are coated with the dressing (add olive oil & lemon juice if needed).
  6. Spread the leaves out on a paper baking sheet or non-sticky re-usable baking sheet.
  7. Put in the oven for about 5 minutes or as long as needed until the leaves are crispy.
  8. ENJOY 🙂

PS: read up on the benefits of kale in a previous post: kale pesto.


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yogi recipe: raw, vegan kale pesto

I’m a HUGE fan of kale. When I was living with my parents I used to love to eat kale and mashed potatoes with gravy and sausage. When I became a vegetarian I ate the same dish with a vegetarian sausage and without the gravy. When I became a vegan I discovered there was lots more we can do with kale.

Nowadays I’m impatient for the first kale to arrive on the farmer’s market and I juice it, make kale chips, make soup with kale, make stews with kale and recently I discovered kale pesto. As kale is finally in season again, I bought heaps and did my first kale pesto experiment this morning. I must say I’m pretty pleased with the outcome.

raw vegan kale pestoHere’s what I used:

  • Leaves of 4 kales stems
  • 0.5 cups of raw, unsalted cashew nuts (but you can use any type of raw nuts you like)
  • Olive oil
  • Nutritional yeast flakes
  • Pinch of Himalayan salt

I tried to make the pesto with my simple blender, but it didn’t work as there wasn’t enough liquid (despite 6 table spoons of olive oil), then I tried my small food processor, I had to first blend the cashews with the salt & some olive oil, take them out, blend the kale with the nutritional yeast and olive oil, then add more oil and add the cashew mix back little by little. I realize it’s time I buy a Vitamix…

However, the result is awesome! Safe it in a jar in the fridge and add some more olive oil to prolong the preservation. Add it on your sandwiches, with pasta, on a salad, with cooked wheat, whatever inspires you.

Kale is a Nutritional Powerhouse, it’s also member of the cruciferous family, just like cauliflower. Kale is known to be ‘dirty’, meaning sprayed with pesticides, so buy organic where possible.

Some health benefits of kale

  • It’s high in fiber
  • It’s packed with calcium and antioxidant vitamins A, C & K
  • It’s a good source of copper, potassium, iron, manganese and phosphorus
  • It helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
  • It’s a great detox food (cleanse your liver with kale juice)

Discover more vegan kale recipes here, here, here & here.

Sources


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A new Ambika Yoga newsletter is out !

Are you already receiving the Ambika Yoga newsletter? If not, feel free to register to receive (on average) a monthly mailing with a step by step pose (asana), a yogi recipe, general information about yoga.

The October edition has been sent today ! You can view it here online. The topics are: Swami Vishnudevananda, Kale, Cobra pose (Bhujangasana).

cobra muscles


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<3 juicing

I’d been a big fan of smoothies for a long time & have even sent a couple of blenders to the blender graveyard by trying out many blends of (frozen) fruits, veggies, nuts, pulses, seeds, …

JAZZ MAX

After reading the book ‘Crazy Sexy Diet‘ by Kris Carr and attending a healthy living workshop, I bought myself the great gift of a Jazz Max in the spring of 2012. The Jazz Max is a slow juicer that transforms any vegetable or hard fruit into a juice, it doesn’t warm up and hence gets a maximum of nutrients out of your (organic) vegetables and fruits.

I experiment with whatever comes in my bi-weekly organic and local vegetable basket as well as with vegetables and fruits that I happen to have in the house. If your fruits & veggies are organic, all you need to do is wash them and them cut them into the right size to fit them in the juicer. If they aren’t organic, then, peal them and wash them thoroughly before juicing them.

The Jazz Max juicer comes with two different heads, so besides juices, you can use it to make your own nut butter (cashew, almond, macadamia, …) after having soaked the nuts in filtered water overnight, as well as to make oils (almond), baby meals, pumpkin puree and much more.

Some of my favorites juice blends are:

  • carrot, apple, ginger
  • celery, beetroot, carrot, ginger (apple: optional)
  • kale & pear
  • kohlrabi, beetroot, carrot, ginger
  • zucchini, kale, fresh turmeric

You can add hemp or flax seeds oil to get your daily dose of omega-3 fat.
I love ginger & will probably write an entire blog post on the health benefits of ginger in the near future.

Some awesome recipes can be found here, here, here, here and here.

Recommended books: Crazy Sexy Diet, Superfoods, Green smoothie revolution & Becoming raw.