Tag Archives: Brussels

Yoga alternate teacher, Alice Haumont, training

 

Trained in dance (classical and contemporary) in my childhood, graduate and researcher in Philosophy (Free University of Brussels, 1994-2004), I found in the practice of Ashtanga Yoga the meeting point of these two passions.

This discovery of Ashtanga Yoga constitutes for me a true discipline as well as a deep tool of self-knowledge. This led me to undertake the training of a teacher taught by Jean-Claude Garnier, of whom I have been faithful to the teaching for several years.

“Simply be present with your own shifting energies
and with unpredictability of life as it unfolds.”
K. Pattabhi Jois.

Contact information :

 

 

Masala Dosa (for 2-3 people)

Ingredients:

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

 

 

Preparation:

1 Boil potatoes

 

  1. Cut the vegetables into cubes
  2. Heat oil in a frying pan then add in the order:

a. Mustard
b .Small curry leaves
c .Dal
d. Onion and chilli
e. Tomatoes
f. Turmeric

4.  Cook dosas in a pancake pan
5.  Crush the potatoes by hand and add them to the preparation
6.  Warm all by adding a little water to make a sort of “paste” a bit sticky!

Put preparation on dosa and serve

DOSA(S) :

Dough made from rice and dal powder

LEMON RICE

Pressure pot

Ingredients : 

  • Rice (Well washed), 2 glasses
  • Water, 3 cups
  • 1 lemon
  • Dal, one handful
  • Blackgram, one handful
  • 3 dried chilli (red) open them
  • ½ teaspoon turmeric
  • Mustard seeds
  • Curry leaves

Preparation :

  1. Put water and rice in pressure saucepan, cook until you hear a whistling sound, turn off and leave.
  1. Roll the lemon on a hard surface to “get the juice”, cut it in half and press, collect the juice in a bowl. Add a teaspoon of turmeric.
  1. Heat oil in a frying pan, add :
  • Chilli and fry
  • Curry leaves
  • Mustard seeds
  • Dal and the blackgram

Cook for 5 to 10 minutes, and then add

  • The lemon juice and a little water
  • Salt

Turn off under the frying pan

  1. Open pressure pan and mix the cooked rice with the sauce

Coconut rice

Ingredients :

  • 1 glass of rice
  • 1 ½ glass of water
  • 1/3 to ½ of a coconut, cut into small cubes
  • Dal
  • Blackgram
  • 1 onion
  • Curry leaves
  • Mustard seeds
  • 2 dried chillies (red)

 

Preparation :

  1. Put rice and water in pressure saucepan, heat, stop at the first whistle, let cool.
  2. Grind coconut in a blender, adding a little water to have an almost liquid consistency.
  3. Heat oil in frying pan and add in order :
  • Mustard seeds
  • Mustard leaves
  • Dal + blackgram
  • Onion
  • 2 opened chillies
  • Blended coconut

 

 

4.  Add the cooked rice to mixture
5.  Salt

Replacement YogaTeacher Simon De Wrangel

After many years of Sivananda Yoga, Simon de Wrangel practice Ashtanga Yoga since 1992 with passion. He is an architect and he also has a passion for the instinctive archery.

  • Shivananda Yoga from 1985 and Ashtanga Yoga with Jean-Claude since 1992
  • Instinctive Archery since 1998 – Belgium Archery Team 2009 – 2013
  • Architecture since 1982 – Ashtanga Institute in Brussels in 2002

www.simondewrangel.org

Palak Panir

Ingredients : 

  • Spinach
  • Cinnamon, 3 sticks
  • Paneer
  • Butter
  • Oil
  • 1 onion
  • Garlic
  • 1 chili
  • Mustard seeds

Preparation :

  1. Boil spinach in hot water with cinnamon sticks
  2. Heat a little oil and butter in a frying pan, and add in order :
    • Mustard seeds
    • Mustard seeds
    • 1 onion, fry it
    • Garlic
    • Chilli
    • Paneer
  1. When the spinach is cooked, drain and remove the cinnamon.
  2. Blend spinach
  3. Put them in the frying pan
  4. Salt

IDLI (For 12 idlis)

  1. Buy ready-made dough: idly/dosa batter

Put it in a pot and dilute with a little water

In a idly saucepan

  1. Put a shallow layer of water (1 to 2 cm) and heat
  2. Oil the idly shapes, and then pour the dough in and stack them in the saucepan.
  3. Close and boil +/-15 minutes (if the pan whistles ‘no problem’ leave it like that for 15 minutes)
  1. Accompanying « Chutney ».

Ingredients : 

  • ½ coconut that you empty (white) with a knife; cut into small cubes
  • 1 green chili
  • Dal, 2 tablespoons
  • Garlic (2 cloves)

 Preparation :

 

Grind this mixture in a blender with a little water until it is completely liquid.

Heat in a saucepan with a little oil, and then add in the order

  • The mustard seeds (1 to 2 teaspoons; heat strongly until seeds pop!)
  • Curry leaves
  • Blended mixture

Remove from the flame after +/-30 seconds

  • Add salt

Masala Dosa (for 2-3 people)

DOSA (S) :

Dough made from rice and dal powder

Ingredients :

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

Preparation :

1.  Boil potatoes

  1. Cut the vegetables into cubes
  1. Heat oil in a frying pan then add in the order :
  • Mustard
  • Small curry leaves
  • Dal
  • Onion and chilli
  • Tomatoes
  • Turmeric
  1. Cook dosas in a pancake pan
  1. Crush the potatoes by hand and add them to the preparation
  1. Warm all by adding a little water to make a sort of “paste” a bit sticky !

Put preparation on dosa and serve

Yoga teacher, Annette Pedde

I was born in Germany in 1969 and came to live in Belgium in 1997, in order to work as a conference interpreter – and to discover what was going to become my passion, yoga.

In 1999 I came across an approach called yogadance, which, in search of sensation and in an effort to find proper body alignment, links together various postures in a playful creative way in order to create a choreography.

Later I tried different kinds of yoga, and in 2011 I discovered ashtanga yoga, which I found fascinating to the point that in 2012 I decided to enrol in the yoga teacher training course given by Jean-Claude, to learn more about ashtanga on a deeper level.

I believe that ashtanga is a very good tool to know oneself and to be honest with oneself: whereas verbal language can be used to deceive (oneself), the body never lies, through blockage, pain, but also through the joy of living it expresses during yoga practice and beyond.

Email : bs366321@skynet.be