Today by Studio Stark:
19.00, Yoga & Kracht, YogaCentrumHoofddorp
Today by Studio Stark:
19.00, Yoga & Kracht, YogaCentrumHoofddorp
Today by Studio Stark:
19.00 Restorative Yoga, YogaCentrumHoofddorp
Today by Studio Stark:
11.00 Dynamic Flow Yoga, EVA’Z Yoga & Pilates, Heemstede
Banana, Date and Walnut Muffins, yum!
I made these muffins yesterday for breakfast and filled up the freezer for the week to come. Yet, these are also great next to your coffee, as an office snack, before or after training, anytime actually.
I have chosen to go all plantbased, but that does not mean you have to. If you go for the not plant based version just remove the plantbased milk and chia-eggs from the ingredient list below and use 3 eggs.
My choice to go entirely plant based is health, animal welfare and environmentally related, all in equal portions. If you would like more information on any of this, don’t hesitate to drop me a message through email!
Anyway, let’s bake some muffins!
2 cups of almond flour
2 tsp baking soda
Pinch of sea salt
1 tbspn cinnamon
1 cup of dates, pitted and chopped
3 ripe bananas
3 chia-eggs ( 3 tbspns chiaseed +7,5 tbspns water )
1 dl plant based milk of your choice. I used soymilk yesterday. Tomorrow might be almond, or oat,or…
2 tbspns coconut oil, melted
2 dl walnuts, chopped
Start with making your chia-eggs in a small bowl. Leave the chiaseed and water to expand in to a gooey mix.
Heat the oven to 180 C.
Line a muffins baking tray with cupcake liners or baking parchment.
Combine the almond flour, baking soda, salt and cinnamon in a large bowl.
Add your dates, bananas, coconut oil, chia-eggs and plant based milk to your mixer or food processor and mix till smoothish.
Combine the dry and wet ingredients. Add the walnuts and stir them in.
Spoon it all in to the baking tray liners.
Bake in the middle of the oven for 20 minutes.
Enjoy with your favourite coffee or tea, sprinkle some fresh berries, coconut flakes, cacaonibs or some dark chocolate on top if you’d like.
Smoothies are some or the easiest and fastest things to make for breakfast and / or snacks. Totally some of my favourites as you can either choose to sit down and enjoy your smoothie while just breathing and just being, as well as when you have one of those mornings or days when you just can’t get to take a longer breakfast or break you can have your smoothie while working.
Just throw the following in the blender and mix!
1 frozen banana
1,5 cups vegan 🌱 milk 🥛
1 tbspn almond butter
1 tbspn chia seeds
1 tspn wheatgrass powder (optional)
1 tspn rosehip powder (optional)
A few ice cubes
“Just trust the process”. “Be open to everything”.
Yes, this morning was one of those mornings that those two expressions made me look wider than what was in front of me and to my eyes in that moment wasn’t working.
I was about to make these totally yummy almond butter bars for breakfast. I had about 30 minutes and a busy day ahead.
Getting the recipe out, starting with adding the chia seeds to the water for the “chia eggs”, then switching on the oven while I was sipping my freshly made matcha oat milk latte I could hardly wait to taste these yummy bars after meditation.
You see, that was the plan – let the almond butter bars bake in the oven as I was in my morning meditation.
The third ingredient on the list was apple puree. And when I make these bars I always make my own homemade, sugarfree apple puree the night before. Not last night I didn’t.
Crap! What am I going to do now? The whole morning starts to fall apart in front of my inner eyes.
Then I remember everything I have and still am learning from the likes of Dr. Joe Dispenza, Gregg Braden, all the ancient texts I have studied up until now. Things like ” see the possiblities” popped up in my mind and I started to look around at what ingredients I could use to quickly make something I could still let bake in the oven during meditation.
I had bananas. I had the “chia-egg”. I had more fruit. I had seeds, dried berries, oats.Spices. And more.
So I made this oven baked banana pancake, and do you know what – it was yummy! And superduperhealthy on top of that. So yummy that I want to have it more often. Which meant I had to write down the recipe for myself. And save it here.
I hope you will like it too!
Preparation time is around 5 minutes, cooking time 25 minutes – but those 25 minutes you can do other stuff. Or just sit ;-).
Some good old H2O, about 1/2 cup or 1 dl
2 tbspns chiaseed
1 tspn cinnamon
1/2 tspn curcuma/ turmeric powder
1/2 tspn nutmeg
1 tspn baking powder
2 dl oats
2 tspns chiaseed
2 tspns coconutflakes
2 tspns gojiberries
2 tspns sesameseeds
2 tspns hempseeds
2 tspns pumpkinseeds
2 tspns sunflowerseeds
2 tspns dark mulberries
2 tspns light mulberries
Start with making the chia-egg by stirring the 2 table spoons of chia seeds in to the 1dl or 1/2 cup of water. Let it sit for about 20 minutes, or until it has become a sort of gel.
Heat the oven to 180 degrees centigrade.
Mush the bananas with a fork in a small bowl. Add the baking powder, cinnamon, nutmeg and turmeric powder and mix well with the fork.
Stir all the dry ingredients (yes, there is more chia seeds in that part too) together in a bowl. Make sure they are mixed well.
Add the chia-egg to the bananamix and stir it in well.
Add all of it together. Smear it out pretty thin on baking paper in an oven baking tray or pan.
Let it bake in the middle of the oven for about 23 minutes.
Serve with fruit and/or berries.
Let me know what you think!
Peace, stillness, quiet, rest, suppleness, ease, “rust”….
Sometimes it feels pretty far away, yet it is something you carry within you all the time. You hold the switch and can actually decide when to switch it on – and off.
Once you understand the anatomy of peace, it will be a lot easier to both practice and achieve it.
We will look at the anatomy of peace from the perspective of the physical body, from the perspective of the mental body (aka the brain and nervous system), from the perspective of hormones and hormone production, from the perspective of yoga philosophy and quantum physics. All in a language and movements (and rest J), that anyone and everyone can understand – the point being that you can take the knowledge and practices home to easily be put to use in your life from the moment you leave the studio.
Warm welcome for this first workshop of this kind.
Saturday / Zaterdag 11/5
13.00 – 15.00
EVA’Z Yoga & Pilates, Heemstede
€ 37 :- , incl btw, tea and healthy snacks ( € 60 :- when signing up for two people together)
Aanmelden / sign up/ vraagen / questions:
Guest blog by the one and only Stephanie Mazier from Appetitevoyage.com
ALL-IN-ONE VEGAN AND GLUTEN FREE BREAKFAST BREAD
Gooood Morning! Is there anything better than a sweet and yummy bread to start the day and the weekend? Imagine a carrot cake, banana bread and oven baked oats all-in-one delicious and nutritious bread!
And it is gluten free and vegan!
This how I deal with crucial choices in the morning!!! I do not like to choose and not be able to enjoy all the tastes I like… This is how I came up with this recipe,… I was not able to choose if I was going to cook my oven baked oats, a banana bread or carrot cake…. so I decided to mix everything together, and….tadaaaammm!
I also opted for a large quantity bread loaf in order to be able to freeze and save some for the next days!
Ingredients for 1 large loaf or 2 small loaves:
– 1 handful of raisin
– 1 handful of dried apricots
– 1 handful of dried figs
– 200 ml Earl Grey tea
– 2 medium size carrots
– 2 apples
– 2 bananas
– 1 nail size of fresh ginger, grated
– 2 cups of almond flour
– 1 cup of rolled oats (choose gluten free ones if coeliac)
– 1 cup of mixed seeds (1/3 sesame, 1/3 sunflowers seeds and 1/3 pumpkin seeds)
– 1/2 cup of walnuts roughly chopped
– 1 heaped tsp. of ground cinnamon
– 1,5 tsp. of baking soda
– 1 pinch of salt
– 3 tbsp. of flaxseeds soaked 30min at least in with 9 tbsp. of water
Turn on the oven to 180C degrees.
1/ First make an Earl Grey tea in a large bowl and soak the raisins, apricots and figs in it. Leave it apart while you proceed with the rest of the recipe!
2/ Grate the carrots and 1 of the 2 apples. Add 1 banana, mashed and the ginger. Mix the veggies in a large bowl.
3/ Add the almond flour, the oats, seeds and walnuts. Feel free to swap the seeds and walnuts for any other nuts you have in hand. I think hazelnuts, pecan and walnuts suits well with the veggies mix, butthe limit is your imagination and what is available for you!
Mix all the ingredients.
4/ Add now the cinnamon and baking soda, mix well again. Then get your flaxseeds in water and crushed it in a blender to get like a thick paste.Add it to the batter.
5/ At that point, your batter is still very dry. Pour the raisin and cut the apricots and figs in small pieces. Pour the whole tea where the fruits were soaking in the batter and you will get a nice smooth texture!
6/ Line some baking paper in a loaf mold and pour the batter in. Then, add the 2nd banana and 2nd apple sliced on top. Press them a bit to be sure they get in to the batter. I added a small table spoon of coconut oil and maple syrup on top to be sure the fruits will not burn during the baking.
Ready for the oven!
7/ This bread is quite thick if you cook it in 1 mold, and it took like 50min in total. I even went a bit up till 200C degrees the last 20min. Then I let it cool in the oven. If you divide the batter or even cook it in muffins mold, then it should be quite shorter to cook.
8/ The result is a dense and moist bread, quite sweet and really flavorful and filling. I served it with my raspberries jam and it was a great balance mix actually as the sour of the raspberries counter balance the sweetness of the bread.
Slice the bread in thick slices and freeze what you cannot not eat in the next 5 days. then you can get a slice of heaven out of the freezer any morning you need a good breakfast on the go!
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I am trying out so many different overnight puddings, overnight oats, overnight buckwheat recipes lately and they are all so yummy that I find myself superstoked about these breakfasts.
What more do you need than a breakfast which takes less than 3 minutes to prepare when you get up in the morning, a breakfast which is yummy, healthy, good for you and good for the planet simultanously and guarantees that you are full for at least 3 – 4 hours?
When my alarm goes off in the morning, I don’t think I need anything else in that moment ;-).
So here’s today’s version of the overnight buckwheat porridge. It is for one portion, but I usually make more and put the rest in the fridge for the coming 2 mornings as well.
1 dl buckwheat groats
0,5 dl sunflower seeds
3 dl water
1 dl raspberries
1/2 dl plant based milk of your choice
1/2 tspn ceylon cinnamon
Top with : berries, fruit, seeds, nuts
Soak the buckwheat groats in the water over night.
Rise well in the morning.
Mix with the rest of the ingredients, servie with your topping of choice and enjoy!
It’s that time of the year again! Spring! The sun comes out, you feel you want to unfurl out of your winter sleep just like a flower uncurling its petals, reaching for the sun.
So, let’s do just that!
During this workshop we will get warm from the sun within through working in detail on the sun salutations and its numerous variations, we will learn how to adapt the steps to what fits us individually. And, we will focus on hip and heart openers, both in an active flowing way as well as in a healing, restorative way.
All levels of yogi’s welcome! It does not matter if this is your 1sttime with yoga or your 1001st!
Saturday 23/3 12.00 – 15.00
EVA’Z Yoga & Pilates
Energy exchange € 35 incl. btw, tea and snacks
Sign up / more information: