Sivananda yoga classes in Brussels & Amsterdam


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Vegan recipe: beet & humus spread

Years ago when I discovered humus I was so happy ! I was even happier when I started making my own humus and its variations. It is a very nutritious and healthy snack that’s so easy to make yourself, and cheap as well.

Ingredients (all organic)

  • 2 small raw beets
  • About 200 g cooked chickpeas*
  • 1-2 tbsp sunflower paste
  • Sesame oil
  • Himalaya salt
  • 1 tsp cumin powder
  • Filtered water

Preparation

  1. Screen Shot 2014-08-20 at 10.05.58Peel the beets (to have a less earthy taste) and cut them in 4 pieces.
  2. Drain the chickpeas and rinse.
  3. Put the beets in your blender/ food processor and turn it on, let it run until the beetroots are finely chopped.
  4. Add the sunflower paste and cumin powder and turn on the blender for 1 minute.
  5. Add the chickpeas and let it run for at least 1 minute or until nice and smoothly mixed. You can add some more chickpeas if you want a thicker paste.
  6. Add some sesame oil and water for texture, blend it in.
  7. Add salt at the end to your liking. Save it in a jar in your fridge, it’ll keep for a couple of days.

This spread is fantastic on toast but also with a salad, with grilled potatoes, in a wrap, … 

  • Discover the health benefits of beetspromote optimal health, antioxidant benefits, anti-inflammatory benefits, support of detoxification, …
  • Discover the health benefits of chickpeas: digestive tract support,unique supply of antioxidants, decrease cardiovascular risks, better regulation of blood sugar. 
  • Discover the health benefits of sunflower seeds:  anti-Inflammatory and Cardiovascular Benefits from Sunflower Seeds’ Vitamin E, sunflower Seeds’ Phytosterols Lower Cholesterol, calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds’ Magnesium, improved Detoxification and Cancer Prevention from Sunflower Seeds’ Selenium.

* Discover this great blogpost by my friend & yogini Katariina on how to cook and store chickpeas.


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Yogi recipe: vegetable spreads

This week, I’ve started an evening course (5 times, once every 3 weeks) on food sovereignty @ Rencontre des Continents in Brussels. We don’t really ask ourselves a lot of questions as to where our daily food comes from (from production, to transformation & distribution), but we should. The course will elaborate on the impacts of our everyday decisions as to what we put on our plate and how these have direct effects on the planet & people. The course strives to provide  us with knowledge & tools in order to make ethical and well-informed decisions every time we consume (literally) in order to have a much needed (collective) positive impact on the ecosystem of food.

All the students brought some food to share (potluck style) & luckily there was no meat or fish at all! Just some dairy which I could easily avoid as everyone was very informative about what they brought.

braun hand blenderAs a practical assignment we prepared different vegetable spreads. There were 4 groups of ingredients: legumes (pulses), vegetables (cooked beetroots, carrots, parsnip, leek), oils & nuts, spices, herbs & condiments (lemon, red pepper, ginger root, tamari, white sweet miso, fresh garlic & parsley), all organic! We had to prepare a vegetable spread with at least one ingredient out of all groups. It was a lot of fun, as we formed smaller groups and discussed which flavors would go well together, a lot of improvisation went on there! 1/3 of pulses & 2/3 of vegetables is recommended & the wet ingredients first to make it easier to blend (blades are at the bottom). You blend it all to a smooth texture in a simple hand blender, i.e. this one by Braun that I use.

Some combinations

  • chickpeas, beetroot, cumin powder, garlic, walnuts,  olive oil, lemon juice
  • brown lentils, ginger, cashew nuts, carrots & parsnip, tamari sauce, lemon juice
  • silken tofu, parsley, almond paste, ginger root, tamari sauce, leeks, lemon juice
  • brown lentils, silken tofu, sesame oil, cumin, ginger, garlic, carrots & parsnip, lemon juice
  • kidney beans, white miso, sunflower seeds, garlic, leeks, olive oil, turmeric powder, red pepper

PS: garlic is not considered sattvic food in yoga, so I prefer to stay abstain from it.

It’s a great exercise as you simply try to combine flavors & it basically always works! It’s delicious as a spread on bread or with a green salad & a full meal as you combine all the food groups to a perfectly balanced meal (carbohydrates, proteins, fats, minerals, vitamins).

Soon I’ll share more about the theory & the other recipes we’ll create. The next session is in 3 weeks.

rencontre des continents 5 Feb 2013

rencontre des continents 5 Feb 2013_2