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Sivananda yoga classes in Brussels


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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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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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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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Miso soup reinvented Ⓥ

screen-shot-2016-10-19-at-18-14-22Miso soup is very dear dish to my heart. Hereby the recipe of the version I made the other day.

I understand this is not a typical preparation of a traditional miso soup, but it’s my version and I like it. I sometimes add zucchini, but it gets soft very fast. You can add carrots or any other hard vegetable that you like. You can substitute the 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)
  • A few Kombu leaves
  • Filtered water to fill one medium sized cooking pot
  • 1 leek
  • 1 broccoli head
  • 1 tomato
  • 1 cm of fresh ginger
  • 2 tbsp brown rice miso (or other miso)
  • 1 tbsp tamari sauce
  • 1 tsp asafetida
  • Black pepper
  • Coconut oil

Preparation

  1. Clean & wash the vegetables. Cut the broccoli in small florets; the leek in rings; the tomato in small pieces; peel the ginger and slice thinly.
  2. Bring the broccoli florets to boil and simmer for 5 minutes until just slightly cooked and still crispy. Take them out of the water with a slotted spoon. Rinse under cold water, set aside in a separate bowl.
  3. Add the kombu leaves to the  water and let it simmer for at least 15 minutes.
    Optional: add some vegan stock powder
  4. After 5 minutes, add the TVP and let simmer in the stock.
  5. Heat up some coconut oil in a skillet, add the tomato and some tamari until a sauce forms, add black pepper.
  6. After 10 minutes, take out the hydrated TVP with a slotted spoon.
  7. Add the TVP to the skillet and stir fry for about 5-8 minutes.
  8. Add the noodles to the stock and cook according to instructions (generally about 6-8 minutes), stir every now and then to avoid the noodles to stick together.
  9. In the meantime, season the broccoli with some sesame oil, black pepper & tamari and toss in the separate bowl.
  10. Mix the rice miso with some boiling water and tamari and mix well in a separate small bowl.
  11. Once the noodles are done, take out the kombu leaves.
  12. Prepare 2 soup bowls and put 2 tbsp of the miso mixture, then add half of the miso soup and half of the stir fried TVP.
  13. Add the broccoli by dipping it in the soup right before eating it, to avoid the broccoli from becoming too soft.

Om shanti -ॐ शान्ति


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Salade liègoise Ⓥ

screen-shot-2016-10-19-at-16-27-28
This Belgian classic is a very simple recipe as it only has 3 main ingredients. It’s a salad that you eat lukewarm, or warm, as you like.

I never knew about this salad before tasting the vegan version as I don’t eat bacon, never did, so the ‘original’ Belgian classic was not for me. However the vegan version is so utterly delicious that I’m very happy to share it with you. It’s perfect for a rainy autumn day.

Ingredients (2P)

  • 2 large or 4 small potatoes
  • 400g green (string) beans
  • vacon1 package of vegan bacon (160g) – I used De Vegetarisch Slager bacon, you can substitute with smoked tempeh or tofu
  • 1 small red onion or shallot
  • 2 tbsp to 1/2 cup of Apple Cider Vinegar (ACV)
  • salt & pepper
  • coconut oil
  • Optional: fresh parsley

Preparation

  1. Peel the potatoes, cut in quarters & rinse (if you use organic produce, you don’t need to peel them, up to you).
  2. Clean the green beans and rinse them.
  3. Dice the shallot or onion.
  4. Boil potatoes in lightly salted water until cooked through but still firm. Remove, and set aside in a (warm) serving bowl.
  5. Boil green beans in lightly salted water until just cooked but still firm. Drain well and place in the (warm) serving bowl with the potatoes.
  6. Heat the coconut oil in a skillet and fry the shallot and vegan bacon over medium-high heat until crispy.
  7. Sprinkle vegan bacon and onions over the salad. Pour the remaining coconut oil over the salad.
  8. Place skillet back on burner and pour in ACV (you can cut down on ACV according to preference). Bring ACV to boil, then pour over salad. Sprinkle parsley over your salad, season with salt and pepper, and toss well. Serve immediately.
    Alternatively, before serving: stir fry the potatoes, the beans, the bacon, shallot in the skillet and then pour the ACV over it.

Om shanti -ॐ शान्ति


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Ambika Yoga newsletter #30 is out now

Dear yoga community, hereby a link to my 30th newsletter. Thank you for your continued support. Feel free to subscribe to my newsletter, and share the yoga love with your friends, or add your comments.