Become an independent yoga practitioner!

BECOME AN INDEPENDENT YOGA PRACTITIONER!

Would you like to learn to practice yoga properly in the privacy of your own home? Do you feel that going to group classes is not giving you the tools you need? Would you like to improve your practice?

SPECIAL OFFER UNTIL DECEMBER 31

I offer 5 or 10 class packages to teach you a basic yoga sequence which you can practice whenever you feel like it, at home, at work on the beach or anywhere else! 5 classes are sufficient to learn a basic sequence, 10 classes are suitable for those who wish to deepen their practice and learn a bit more on proper posture, breath and alignment.

For bookings until DECEMBER 31 I’m offering discounted rates, so book your package now, as I’m sure they will fill up soon.

single class              250 AED
5 class package      1000 AED (1 class free)
10 class package    2000 AED (2 classes free)

Email me on info@kayapeters.com to book you classes. More information about my private yoga sessions can be found here: http://www.kayapeters.com/yoga/private_classes/index.php

Would you like to read a little more on the benefits of practicing yoga? Check out: http://www.kayapeters.com/yoga/benefits_of_practice/index.php

Call me on +971 56 212 5878 if you’d like some more info directly from me. I’ll gladly answer all your questions!

Protein rich flax-avocado breakfast pudding

Protein rich flax-avocado breakfast  pudding

This is definitely my new favorite breakfast recipe, although I had it for lunch today as well and could probably have it as desert too 😉 I came up with it yesterday when I was going through my fridge tired of my regular shake, porridge or fruits, trying to figure out what in Gods name I’d have for breakfast. Although it looks like something straight out Shreck or The Gremlins, it’s actually really delicious, nourishing and healthy too!

Ingredients:

1 scoop of vegan protein powder
1 scoop of ground flax seeds
1/4 avocado
150 ml of Edens Organic Soymilk
a spoon of goats yoghurt
a generous tbspn of cinnamon powder
stevia to taste

Preparation:

Put all ingredients together in a deep bowl and whiz with a handblender into a smooth pudding like paste. Poor in a bowl and N-joy!

Ps. You can add soft fruits like banana, mango or papaya to give this dish an extra yummie twist.. Be creative, dare to try 🙂

Oh, and PPS…  TODAYS QUESTION: WHAT IS YOUR FAVORITE HEALTHY BREAKFAST??? Post and share please!! And include your very own recipe if you like too!

An easy Monday salad with creamy artichoke dip and sweet ginger-lime dressing

Easy Monday salad with creamy artichoke dip and sweet ginger lime-dressing

This simple yet tasty salad gets its special twist from blended artichoke hearts and tangy ginger-lime dressing. Creamy, filling and mega healthy for the liver due to the high anti-oxidant levels of the artichokes and the cleansing nature of salad and raw veg and sprouts.

Ingredients, for one:

A handful of lettuce leaves, shredded
1/2 big carrot, sliced with a mandoline slicerA handful of mung bean sprouts
Some alfalfa sprouts to taste
1/2 avocado
Fresh parsley to taste
10 capers, washed and drained
4 small artichoke hearts, blended into a creamy paste with a bit of lemon juice (use blender or hand blender)
Freshly ground black pepper

For the dressing:

1 inch of fresh ginger, grated and squeezed for the juice
The juice of half a lime
A dash of lemon juice
A dash of olive oil
1 tbspn of brown rice vinegar
5 drops of Stevia, or less to taste

Preparation:

Place lettuce, beansprouts, alfalfa, carrots, capers, avocado and parsley in a salad bowl and top with the artichoke dip. Mix all dressing ingredients in a small bowl and poor over the salad. Finish with freshly ground black pepper.

Anti-oxidant rich Pumpkin Redbush Latte

Anti-oxidant rich Pumpkin Redbush Latte

Yum! This is sooo tasty, I’m telling you!!! Instead of drinking coffee in the afternoon, treat yourself to this deliciously sweet drink full of anti-oxidants. Redbush tea is the new red Espresso 🙂

Ingredients:

100 ml of pure water
1 bag of Redbush Earl Grey tea
1 tbspn of pumpkin puree
200 ml of high quality soy milk
a pinch of nutmeg
a pinch of cinnamon
Stevia drops to taste

Preparation:

Boil the water together with the redbush tea on low fire until the tea gets a dark red color. Then mix in the pumpkin puree, the nutmeg and the cinnamon.

Heat soy milk in a separate pot or milkfoamer and foam it until thick and creamy.

Poor the Redbush Pumpkin mixture in a tall glass. Add some stevia to taste. Top with the soy milk and foam and a dash of cinnamon.

Enjoy, just like I did just now!

TODAYS QUESTION, PLEASE ANSWER BY COMMENTING ON THIS POST! A lot has been written and said about coffee. Some say it’s healthy, some say it’s not. In the health food scene we have some common coffee replacements, like green tea, grain coffee’s or chai lattes. Do you think that coffee can ever be replaced? And if so, do you feel giving up coffee is worth it? Or do you believe coffee can be beneficial to health too? Share your thoughts on coffee today by commenting on this post! The most original comment will receive my clean eating E-book, with another great coffee replacement recipe, as a gift!

Hearty gluten free pancakes with goats-cheese and steamed pumpkin

Hearty gluten free pancakes with goats cheese and steamed pumpkin

These delicious pancakes make a great lunch combined with some hearty veg and goats cheese, but serve just as well for  breakfast  with banana’s, date and cinnamon.

Ingredients for 2 people:

2 cups of sweet pumpkin
1 cup of green beans
a handful of brown button mushrooms, cleaned and diced
a handful of alfalfa sprouts
a dash of gluten free tamari soy sauce
a few sugarsnaps, halved
some freshly ground black pepper
4 slices of hard goats cheese
1 tbspn of toasted sesame oil

For the batter:

2 cups of gluten free all purpose flower
4 cups of water, or a little more depending on how you like your batter
2 eggwhites
1 eggyolk
a dash of soy milk
olive oil

Preparation:

Mix all the batter ingredients together in a bowl and whisk until a smooth batter forms. Bake pancakes in hot olive oil until golden brown on both sides and set aside, covered with a plate to keep the heat.

Heat the sesame oil in a baking pan and add the mushrooms and sugarsnaps. Stirfry until tender and add some tamari soy sauce. In the mean time, steam the pumpkin and green beans in a steam basket over low heat until ready to eat.

Place one pancake on a plate while still hot. Top with a slice of goats cheese, the vegetable mixture, the alfalfa sprouts and some freshly ground black pepper. Fold in half. Serve with the steamed pumpkin and green beans on the side. YUM… I promise!