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Enjoy your fruits & vegetables in a whole new way! Join the workshop on 25 October in Brussels!


Want to learn about the art of juicing, making smoothies, preparing fresh organic pestos, purees, nut butters and more? Katariina Bastos (friend, yogini and juice aficionado) and myself organise a workshop about these topics. We will be using the JazzMax slow juicer and a blender.

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 nut butters, spreads, pesto and even sorbet ice cream.

Screen Shot 2014-08-20 at 10.05.58The workshop takes places in Uccle (Brussels), on Saturday 25 October from 3-6 PM. The price for the 3 hour workshop, including all organic ingredients (and the opportunity to buy the Jazz Max juicer with a discount) is 45€ per person.

Please register by sending me an e-mail.
Event on Facebook.

Your registration will be final once you’ve made the payment. The workshop will take place if there are at least 8 registrations, if there are less people, then it will be cancelled, you will be refunded entirely. If after confirmation of the workshop YOU need to cancel, then you can send another person in your name, but there won’t be a refund.


Yogi recipe: vegan parsley pesto

I’m a huge fan of pesto and I’ve already posted a recipe of kale pesto before. Now that kale is no more in season (at least not here in Belgium), I’ve started exploring other ingredients to make pesto. Parsley is an excellent replacement for kale, it’s cheap too. It’s very nutritious, easy to find, to cultivate yourself (on your balcony if you don’t have a garden). Parsley is a great source of antioxidants, vitamin A and C, folic acid and iron. I love to mix parsley with sunflower seeds in this pesto recipe. Sunflower seeds are high in vitamin E (anti-inflammation), magnesium (keeping nerves and muscles relaxed), selenium (improved detoxification).


  • Bunch of parsley*
  • A handful of sunflower seeds
  • Juice of one lemon
  • Olive oil
  • Sunflower seed paste (optional)


  • (Jazz max) slow juicer

parsley pesto

Wash the parsley. Put it in your juicer, add sunflower seeds in between sprigs of parsley (to not jam your machine, don’t put all the seeds in at once). Squeeze the lemon. Mix the parsley & sunflower seeds paste with the lemon juice and cover it with olive oil to keep it fresh longer in your fridge. You can add some sunflower seeds paste if needed as well as black pepper.
The pesto is delicious on toast or with raw or baked vegetables as well as with a pasta or gnocchi of your choice.

In this picture (right), the pesto is served with orecchiette pasta and some nutritional yeast.

* I use organic produce.



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.