Ambika Yoga

Sivananda yoga classes in Brussels


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Going vegetarian/ vegan workshop in Brussels

aijkema_dsc1148Want to go vegetarian or vegan?

Find out everything you need to know about healthy, balanced, plant-based nutrition.

There are many prejudices and concerns about changing to a vegetarian or vegan diet: Will I get enough protein? Will I be hungry? Will I need supplements? How do I ensure that I get everything I need?

This workshop clarifies such issues and gives tips on a delicious, healthy way of living. Obviously there’ll be several vegan finger foods to try out :-).

When: Saturday 1 October 2016 at 15:00-17:00  => World Vegetarian Day

Teacher: Annemarie Ijkema (Ambika), certified health coach and Sivananda yoga teacher

Price: 30€ (25€ for unemployed/ students)

Location: Sampoorna Yoga Studio, 40 Rue du Houblon/ Hopstraat, 1000 Brussels

Om shanti -ॐ शान्ति

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Join the 2016 Sampoorna Yoga vacation

The Sampoorna Yoga team organises a yoga vacation this Summer, in The Netherlands.

Dates: 8-12 August, 2016

Location: Wijlre (Limburg, NL)

A mid-week break to feel relaxed, recharged and healthy.

A holiday with people who share your love for yoga.

A time of spiritual practice, enjoyment of nature and peace. 

What else do you need for a perfect time out?

Daily program includes:

  • Morning & evening meditation and chanting
  • A morning hatha yoga class
  • Delicious organic vegetarian brunch & dinner

Price: 450€

Beautiful house, large garden, green walks, thermal spas nearby, etc.

This vacation is organised by the experienced Sampoorna Yoga teacher team of Eknath, Hanna, Gauri and Vyasa.

SY team

Om shanti -ॐ शान्ति


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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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Free yoga classes ! Open door day at Sampoorna Yoga Studio on 14 September 2014

Sampoorna_Yoga_Studio_ReceptionCome and join us next Sunday 14 September to kick off the new healthy, happy Yoga season: Open Door Day !

The doors will be open 11:00-18:00 and there will be:

FREE yoga classes for adults (60 minutes) at 12:00, 13:30, 15:00 & 16:00.

FREE Children’s yoga (60 minutes) at 13:30.

FREE Mantra Chanting (45 minutes) at 15:00

There will be special offers on yoga passes and products: buy 10 lessons, get 5 free & on all products in our shop you get a 10% discount. It’s the perfect time to buy a (new) yogamat.

We will prepare delicious sattvic (vegetarian & vegan) snacks and herbal tea.

No pre-registration required, just come along and meet the teachers and other yogins !

Location: Sampoorna Yoga Studio,  Hopstraat 40 Rue du Houblon, 1000 Brussels.

More info on the website.


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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).

Ingredients

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

Tools

  • (Jazz max) slow juicer

parsley pesto

Preparation
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.

 


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Yogi recipe: gnocchi with tempeh, eggplant and tomato sauce

Last year I went to Frankfurt for the first time in my life and it was such an amazing city to discover, especially since it was super easy to find delicious vegan food ! In the Veganz supermarket there is this small café (Sesamo) where you can get delicious food to take away or eat there (there are some high chairs with high tables against the windows), they sell pastries too, all vegan! I love gnocchi, but it’s not easy to find a vegan version, at least not in Belgium. Hence I was super happy to find a gnocchi recipe with eggplant, tempeh, mozzarella and tomato/ basil sauce. I ate it twice that weekend …

Back home I’ve tried to recreate the recipe, hereby my version:

gnocchi - tomato and aubergine

Ingredients*

  • 1 block of tempeh
  • 1 large or 2 small eggplants
  • 1 portion tomato sauce (home-made or bought)
  • Gnocchi (I buy a vegan version at an organic supermarket)
  • Fresh basil
  • Vegan mozzarella cheese, i.e. Daiya, Tofutti or Cheezly (so far, I’ve only found it in Ekoplaza, in the Netherlands)

*I use mostly organic, unless impossible to find.

Preparation
Preheat the oven to 180°C.
Cut the tempeh in 1 or 2 cm pieces or strips. Marinate it for at least 30 minutes in a mix of shoyu or tamari sauce mixed with some olive oil and black pepper. Wash and cut the eggplant in cubes, add salt, leave it for about 30 minutes until the water comes out of the eggplant, use paper towels or a clean kitchen towel to wipe off the excess water.
Sprinkle olive oil and black pepper on the eggplant cubes, spread out on an oven plate, in one layer and put in the oven. (You can add garlic if you like that’s not a sattvic ingredient, so I don’t use it in my yogi recipes). Add the tempeh in an oven plate and put in the oven as well. After about 10 or 15 minutes, turn the eggplant (or when well baked), idem for the tempeh. Cut the mozzarella cheese in thin slices. Wash the basil and shred the leaves. Boil a big pot of water for the gnocchi. When the tempeh and eggplant are well baked, transfer them to a big pot, add the tomato sauce, fresh basil and mozzarella cheese, add salt and pepper to your taste. You might want to add some fresh cherry tomatoes (when in season) and leave the sauce for an additional 5 to 10 minutes. Prepare the gnocchi according to the instructions. Serve the sauce on top of the gnocchi and serve directly. Garnish with some freshly washed basil leaves. You can serve the gnocchi with a seasonal salad.


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Yogi recipe : vegan eggplant-quinoa roast

Eggplant-quinoa roast

This delicious recipe combines eggplant, quinoa, a red pepper & zucchinis with a lemon, ginger & tamari sauce.

It’s a real yogi recipe as it doesn’t contain any garlic or onions or other stimulants (except for the ginger maybe) & is taken from the Sivananda  Yoga Cook Book, a highly recommended cook book (available on Book Depository, free shipping)!

Ingredients

  • 4 tablespoons of sesame oil
  • 12 ounces eggplants (I used 2 big egg plants), cut into big / long slices
  • 2 tablespoons tamari (or other soy sauce you may have at home)
  • 1/4 cup lemon juice
  • 1/2 cup (filtered) water
  • 1 teaspoon (or more 🙂 ) grated fresh ginger root
  • 1 cup of quinoa (I used 2 cups whilst keeping the other ingredients the same)
  • 1 large red bell pepper (paprika/ poivron rouge), cored, seeded & sliced
  • 2 zucchini, coarsely grated (or cut into small chunks)
  • Parsley sprigs, to decorate
  • Himalaya salt
  • Black pepper

Preparation

1. Heat the oven to 180°C. Heat the sesame oil in a skillet or frying pan (I used a grill pan) and bake the eggplant slices until brown. Arrange them in a single layer in a baking dish. Combine the tamari, lemon juice, water & ginger & pour over the eggplant slices. Bake in the oven for about 10 minutes. Turn the slices over and bake for another 10 minutes or until most of the liquid is absorbed.

2. Wash & then cook the quinoa according to instructions (mostly it’s 1 volume of quinoa requires 2 volumes of boiling water). Add the red pepper and zucchini to some sesame oil and sauté until soft. Add the quinoa, mix well, and spoon over the eggplant (season to taste with Himalaya salt & black pepper). Press down well into the baking dish. Return to the oven en bake for about 10 minutes.

3. Serve hot decorated with parsley sprigs & a green salad on the side.

Om Shanti