Do you want to practice yoga in Paris? Please come and join me on the mat!


6:30pm – 7:30pm : Ashtanga Beginners 1 @ Ashtanga Yoga Paris (40, avenue de La République PARIS)
8pm – 9:30 pm : Intermediate Vinyasa class@ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS) – Be ready to sweat and try some fun asanas!


8pm – 9:30pm : Intermediate Ashtanga class @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS) – We go through the Primary Series until Janu Sirsasana C / or some Marichyasanas.


10am – 11:30am : Soft Vinyasa class @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS) – We’ll take our time in the postures and find some ease and quietness at the end with some yummy Yin Restorative postures.


4:30pm – 6pm : Vinyasa class @ Casa Yoga Paradis (4, rue du Paradis 75010 PARIS).

6:15 pm – 6:45pm : Restorative Yoga class @ Casa  Yoga Paradis (4, rue du Paradis 75010 PARIS) – Let us release all the stress and tension from the past week and be ready to feel renewed!


3:15pm – 4:45pm : Vinyasa Yoga class @ Casa Yoga Canal (42, rue des Vinaigriers 75010 PARIS)


See you on the mat!





Mmm.. who would say no to chocolate?! Nobody! Because… well… it’s chocolate!!!
And ok, like everything good thing in life, quantity does not matter here… but quality does!
When cooking or eating chocolate, I use raw cacao or really dark chocolate (like 80% to 100% cacao).
This muffin is rich, soft and really sweet thanks to the sugar free apple sauce, which replaces butter or oil.
I tried to use as little flour as I could : Instead I blended some almonds and some oats to create a nutritious dough. I added a little bit of tapioca powder and baking soda for some extra fluffiness.

Let me know what YOU think!

50g of ground almonds
50g of ground oats (gluten free)
4 table spoons of tapioca flour
1 teaspoon of baking soda
25g of raw cacao powder (without sugar) / (you can use carob powder if you are sensitive to raw cacao)
40 to 50g of rapadura raw sugar or coconut sugar (I don’t like my cakes being too sweet, this is why I would put 40g of sugar instead of 50… YOUR call!).
180g of sugar free apple sauce
1 big pinch of good quality sea salt (I use French sea salt from Guerande or Himalayan salt)
1 teaspoon of vanilla powder (I love the one from Reunion Island)
1 big organic free range egg
Optional: Pieces of dark chocolate (I use chocolate with 98% cacao) + Keep some whole almonds on the side.

How to: 
1- Preheat the oven to 180°C / 350°F.
2- In a bowl, combine the ground almonds, the ground oats, the sifted tapioca flour, the cacao powder and the baking soda.
3- Add the sugar, the vanilla powder and the sea salt. Mix everything again.
4- And finally add the egg and the apple sauce. Combine everything together.
5- Pour your chocolate mixture into a non-stick muffin or cake tin .
6- Optional : You can “hide” a piece of dark chocolate and 1 whole almond in the middle of your muffin for some extra yumminess. The heart of the muffin will melt and crunch at the same time!
7- Bake it for 25 to 30 minutes.
8- Let it cool before savouring it!





Saucha is one attitude included in the Niyamas, the self observances “recommended” by Patanjali in the Yoga Sutras.

Nurturing these niyamas can help us live in harmony with our inner self and others.

Within the Niyamas, there are five attitudes to cultivate so that we can work towards emotional stability:

– shauca or purity (more on that topic in the following text),

– santosha or contentment

– tapas or a strong desire to commit to self-transformation (being eager to sweat to purify our inner thoughts and our body for instance!)

– svadhyaya (being eager to know who we are deep inside, reflecting on ourselves)

– Ishvara – pranidhana (surrendering to the universe, trusting life)

All these behaviors and attitude patterns are linked somehow. Observing at least one of them helps us observing another one.



Saucha can be translated as purification or cleanliness.

We can consider the physical aspect of purification :

  • keeping the body clean inside by eating healthy. We should all become more aware of what we put in our body : Can we really call a coke a drink? Why is this cookie made of more than 50 ingredients (most of them being preservatives, additives and crappy sweeteners)?? Just start by paying attention to the ingredients listed in the food you eat. Avoid eating too many ingredients you cannot pronounce… That’s already a good start!
  • keeping the body clean out as well by taking showers and taking care of oneself (“pampering”, keeping the body fit and strong). It’s the same thing here: The things you put on your body matter! So many cosmetic products are made with hazardous ingredients. Here are some clean and easy tips : What about using pure coconut oil as a body moisturiser or maybe this more sophisticated DIY body cream recipe? Is your face dry? Try this natural honey and aloe vera mask or this DIY carrot and calendula mask. Do you need a body scrub: Mix together powdered coffee, sea salt, coconut or sesame oil and an essential oil… hellooo rejuvenated skin!

Believe me … it matters. We rarely nurture our health until a disease comes and slams us in the face!


But we should also consider the cleanliness of our mind.

Let’s strive and work on developing our own positive state of mind:

  • Be kind to yourself and to others. Kind words often lead to a peaceful mind. Small displays of caring goes a long way: So do not hesitate to send a card to your mum, to call a friend, to give a back massage to your partner, to keep the door open for a stranger, to help an old lady go up the stairs, etc.
  • Be optimistic. Stay positive. It’s said that people who have confidence in life and in themselves can really act on their own potential. They dream big and do believe that anything is possible. And you know what… they are often up to magical stuff! I know I have to work on that one… but I’m sure it’s really worth it! What could we achieve if we knew we could not fail?
  • Be patient an enjoy the ride. No need to rush!
  • Strive to keep an equanimous mind.



A third aspect of Saucha that can be regarded is the cleanliness of our surroundings.

Keeping our home clean and free of clutter. Cluttered surroundings often offer too many distractions! And this often leads to a cluttered mind.

Buying buying buying… vs decluttering… mmm… this is tricky in our consumer society. We should maybe start small: Next time you want to buy a white T-Shirt, ask yourself ‘Do I really need this fifteenth white tee-shirt?’. If the response is ‘well… not really… but…’, do not even bother listening to your ‘but’, just move along and forget about this T-shirt.

Turn off your phone at night. Turn off the wifi when you sleep. Do not charge your phone next to your head. Minimise the exposition to all the waves created by electronic devices. I am even considering investing in an Himalayan Salt lamp for its air purifying properties and as its negative ions are said to neutralise the positive ions created by devices such as TV, phones, computers, etc. (NB : Please notice that I wrote “invest in”… and not “buy”… ahah!).

Try to disconnect from social media (Facebook, Emails, Instagram, etc) from time to time: You will be able to connect with your inner self, tune in with your creativity and better connect with the people next to you as well.

And well… also… be aware of the people you surround yourself with. Don’t let toxic people drag you down. Wait wait! It does not mean that you should disregard friends asking for help or going through a difficult time in your life! No. It means that you should not let anyone tell you that you are worthless. You should not let anyone push you into doing things you do not want to do. Don’t let anyone destroy yourself.

Nurture honest and healthy relationships with your family, friends and partner.


To sum up: stay heathy, stay simple and stay happy!

Recipe : Cantaloupe, Fig and (vegan) Mozzarella Caprese Salad



What a scrumptious recipe for summer! Fresh, juicy and flavourful!

All you need are:
1 cantaloupe, halved and seeded

3 figs, quartered

1 cup of vegan mozzarella

¼ cup basil leaves, thinly sliced

¼ cup mint leaves, thinly sliced

3 tablespoons extra-virgin olive oil

1½ tablespoons honey

1 tablespoon white balsamic vinegar

Himalayan  salt and ground black pepper to taste


Cut the fruits and mozzarella into small pieces (or use a melon baller to scoop balls from the cantaloupe  – if you have a melon baller that is).

Throw everything into a bowl.

Add the basil and mint leaves, the salt and pepper, the balsamic, olive oil and honey dressing.




When your whole world seems to collapse, when you are overwhelmed by doubts and pain, when you feel at a loss… close your eyes.

Go back to your inner child.

Go back to your inner self.

Be amazed by simple things: food, sun and nature.

Breathe there.

Time will do the work.

You will heal.

Your heart will heal as well.

Have faith.

Lessons are to be learned.

Classes in Paris – July 2016



10 – 11 am : OUTDOOR Ashtanga Beginners 1-2   @ Le Pavillon des Canaux (39, quai de La Loire 75019 PARIS)


4:30 – 5:30 pm : Ashtanga Beginners 1-2 @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)

MONDAY, 4th 

7:30 – 9pm :  Ashtanga 2-3 (Intermediate – Advanced) @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)


7:30 – 9pm :  Ashtanga 2 (Intermediate) @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)

SUNDAY, 10th

Private sessions

12:30 – 2pm : Ashtanga 1-2 @ Ashtanga Yoga Paris

4:30 – 5:30 pm : Ashtanga Beginners 1-2 @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)

MONDAY, 11th

6:30 – 7:30 pm : Ashtanga Beginners 1 @ Ashtanga Yoga Paris

7:30 – 9pm : Ashtanga 2-3 (Intermediate – Advanced) @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)


12:30 – 1:30 pm : Vinyasa Short @ Ashtanga Yoga Paris

6:30 – 7:30pm : Ashtanga Beginners 1 @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)


12:30 – 2 pm : Ashtanga 1-2 @ Ashtanga Yoga Paris

7:30 – 9 pm : Ashtanga 1-2 @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)


10 – 11 am : OUTDOOR Ashtanga Beginners 1-2 @ Le Pavillon des Canaux (39, quai de La Loire 75019 PARIS)

SUNDAY, 17th

Private sessions

4:30 – 5:30 pm : Ashtanga Beginners 1-2 @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)

MONDAY, 18th

6:30 – 7:30 pm : Ashtanga Beginners 1 @ Ashtanga Yoga Paris


7:30 – 9 pm : Yin Yoga @ Casa Yoga Paris (4, rue de Paradis 75010 Paris)


12:30 – 1:30 pm : Vinyasa Short @ Ashtanga Yoga Paris

6:30 – 7:30pm : Ashtanga Beginners 1 @ Ashtanga Yoga Paris (40, avenue de La République 75011 PARIS)

SUNDAY, 31st

Private sessions

12:30 – 2pm : Ashtanga 1-2 @ Ashtanga Yoga Paris (40, avenue de La République)

Recipe: How to eat more vegetables ?

How to eat more vegetables you ask?

Well… start eating them at every meal, I’ll say.

How is that even possible, you ask?

Let me show you how …


1 – For breakfast:

  • In a smoothie bowl: Mix together half a zucchini, some green leaves (collard, spinach, kale), one big banana, one pear or some berries, some green powder (wheatgrass, spirulina, etc) and rice or oat milk. Add extra crunchy toppings. And dig in! Here is another smoothie recipe made with beetroot.
  • In a creamy “puree”: Puree together one cooked purple sweet potato, one grated carrot, one banana, some raw cacao powder, cinnamon, vanilla bean, coconut milk and shredded coconut. Top your bowl with vegan chocolate, grated carrot, raisins and enjoy your filling breakfast!
  • In a fruit salad: Slice thinly one carrot, one banana, one apple, one orange. Add passion fruit, vanilla and activated almonds. Crunchy and yummy!
  • In a juice: But you know that already! Check this recipe! Or this blog. Or this carrot-turmeric juice.

2- For lunch or dinner:

  • In an interesting salad made with massaged kale, fennel, celery, apple, avocado, crunchy nuts with raisins and cranberries. Pour over the salad a lemon-tahini-honey mustard dressing.
  • In a “yogi bowl”: Quinoa, crudités (cucumber, tomato, bell pepper, celery), mint, parsley, coriander, pomegranate. Add an a baba ganoush (grilled eggplant mixed with tahini, lemon juice, garlic, sea salt, sumac, cinnamon, white pepper and cumin). Or you can have a look at this quinoa salad recipe.
  • In another yogi or buddha bowl (as they call it): Quinoa and brown rice pasta, homemade tomato sauce (fresh tomato, sundried tomato and basil), and green veggies (broccolis, zucchinis, spinach, etc).

3- For dessert!!!:

  • In an ice-cream: yep! You heard that right! You can buy a vegan ice cream and top it with shredded carrots, wheatgrass powder, raw cacao nibs and a green smoothie (made with zucchini, fennel leaves, coriander, banana and spirulina).
  • In a cake: Have you check this cake recipe made with juice pulp? Or this carrot brownie?
  • In a raw cake or a raw vegan “cheesecake”: More to come in the upcoming blogposts … 😉

FOOD FOR THOUGHT: Karmas, Samskaras and Vasanas



Karmas are said to be our thoughts and actions. With the time, our karmas turn into samskaras, aka habits. Those habits will also turn into vasanas, aka personal qualities.

Now … if we nurture positivity, kindness and honesty, our actions and thoughts will be positive and good. Our samskaras or habits will be full of love and kindness. And subsequently our personal qualities will change for the better.

With that being said, let us not focus on the end result. As for everything: Let us enjoy the journey. If we want to change a bad habit or a “fault”, let us try to change our daily actions, words or thoughts. Step by step, we will manage to “shade off” or erase our bad habit.


An example, you ask?

If we want to stop gossiping or judging a book by its cover, we shall be more aware of how we treat and consider people. We can work on stopping ourselves (or apologising) everytime we tend to be too judgemental or mean. Little by little, we will become more aware of our behaviour.

Then, this “positive” mindset will turn into a habit. We will be listening to people and feeling their struggles or pain, instead of judging them or being malicious.

Our “newly-acquired” quality will then be understanding and broad-mindedness, instead of contempt or rigidity.


Recipe: Upcycle your juice pulp



I love juicing but I hate wasting food. This is why I never ever throw away the pulp of my veggies and fruits. I turn it into crackers, throw it into soups or smoothies or… I … well bake it! Yep! You can hide your leftover juice pulp into a toothsome cake. Here is the recipe:



100g buckwheat or brown rice flour

100g oat flour

25g arrow-root powder or chestnut flour or coconut flour

12 tablespoons of carob (or cacao) powder

60 g of vegan chocolate chips

3 ripe bananas

1 apple

3 handfuls of raisins (or dates or dried abricots)

9 big tablespoons of your leftover juice pulp (mine was beetroot, carrot, fennel, ginger and orange)

4 tablespoons of maple syrup (OPTION – only if you have a real sweet tooth)

15 tablespoons of coconut milk

4 tablespoons of ground flaxseeds

3 tablespoons psyllium husk

3 teaspoons of spices (eg: cinnamon, cayenne pepper, ginger, clove, vanilla, etc)

2 pinches of sea salt


How to: 

1- Preheat your oven at 200°C.

2- Mix the leftover juice pulp, the fruits and raisins in a food processor.

3- In a bowl, mix together your spices, flours, carob or cacao powder, spices, flaxseeds and pysllium husk.

4- Pour in your coconut milk and then your fruit&veggie “puree”. Mix again.

5- Pour your dough in a non-sticking baking pan.

6- Bake it 35 to 40 minutes at 185°C.

7- Let your cake cool down before eating it.