“KARMALICIOUS” – Cookbook and CD in one.
On the CD there are 6 mantras interpreted by me and 2 spiritual stories with live music.
The “Cooklet” is a small cookbook, disguised as a booklet. I was supported in this project by my dear friend Frauke Richter and many other wonderful singers and musicians. 1000 thanks for the great support.
The cookbook CD is available here via contact directly with me and it can be ordered in the Yoga Vidya Online Store.
*** SHOP ***
Music; Recipes for the senses and stories for the heart. Karmalicious – pure enjoyment.
Special price if you order directly through this website: 20.- Euro incl. shipping in Germany.
Sun09Apr2017Fri14Apr2017Yogavidya Bad Meinberg
VeganYogi - KochausbildungShow details
Meine beliebteste vegane Kochausbildung mit allen Basics und Tricks zum einfach lecker und gesund vegan Kochen. Zudem kleine Einführungen in Ayurveda und Rawfood.
Dazu täglich die Gelegenheit zu Yogastunden, veg. Bio-Buffet und diverse Angebote im Bereich Meditation und co.
Geeignet für die Küche zuhause und als Erweiterung des "normalen" Kochalltags.
Fri14Apr2017Mon17Apr2017Yogavidya Bad Meinberg
Bhakti & Soulfood- Retreat
Mon17Apr2017Yogavidya Bad Meinberg
Bewegtes Mantrakonzert zum Ostermontag.
Chanting, moving - Bliss :)
Täglich verschiedene Mantrayogastunden mit Kai und Jasmin auf der Yogaword in Stuttgart.
Von ruhig-meditativ bis bewegt, von Stille bis Tanzend, kannst du deine Yogapraxis neu erfahren,
nach innen und aussen lauschen und einfach von herzen geniessen.
Hathayoga-Elemente & Flow mit Livemusik.
Yoga & Mantras
Since 2009 Kai Treude gives yoga classes as a yoga teacher and mantra musician in various yoga centers and yoga festivals around Germany, Austria and Switzerland. Every Friday he regularly teaches a mantra yoga class with the “Duo en Camino” (harp with vocals) in the Yoga Retreat House “Yoga Vidya” Bad Meinberg.
A mantra yoga class / workshop lasts 90 to 180 minutes and is based on a classic yoga class from the Sivananda tradition and is enriched with yoga flows and breathing techniques.
Every hour is devoted to one subject and is accompanied by mantras, songs, texts and poems.
In this atmosphere it is easy to drop physical, emotional or energetic tensions and to enjoy the respective asanas (postures) with ease.
Grown up in Japan, he came early in contact with a variety of spiritual and cultural lifestyles. The melange of Japanese Buddhism, Christianity and Shintoism, which he experienced there as a child, as well as the experiences and encounters in his travels later, gave him a natural integral understanding of life and spirituality, which flows into his everyday life, his plant-based kitchen and especially in his yoga classes and music.
Since 2000 he works as a cook, and since 2008 he is an integral part of one of the largest vegan European kitchens. He teaches Yoga from the heart and is approved as a yoga teacher (BYVG). You can meet Kai as a cook or yoga teacher on various events, trainings and retreats.
Since 2015 he gives a vegan weeklong cooking training with certificate and is also a lecturer for Ayurveda a raw food nutritionist training in Berlin.
“A song and a smile, sweetens every dish.”
250g strawberries (fresh or frozen)
500ml soy yogurt
1/2 teaspoon Cardamon
2 teaspoon chia seeds 1 tablespoon lemon juice
2 spoon coconut blossom sugar (or raw)
1 spoon rice syrup
2 spoon dandelion petals (not bitter)
Wash strawberries, cut into slices and marinate in coconut blossom sugar, lemon and vanilla. Puree soy yogurt with banana, chia seeds, rice syrup, cardamom and mint in a powermixer. Fold in strawberries and garnish with soy cream and dandelion petals. Voila
250g sunflower seeds 100g dried tomatoes
1 large eggplant
1 large red pepper
4 spoon lemon juice
1/2 spoon oregano / basil 1/4 tsp Asafoitida
1 teaspoon galangal
1 El Agave
Soak the tomatoes, cut the eggplant into cubes and fry really good. Deglaze with lemon juice, galangal, asafoitida, oregano / basil and agave syrup. Let cool down. Put with paprika, the soaked seeds and sun dried tomatoes in a blender and puree. Possibly add salt or more water for consistency.
250g sushi rice
2 spoon Umesu (vinegar)
1 spoon Agave Juice
1/2 tablespoon Shiso and Matchapulver (optional)
50g Black sesame sea salt
1Pkg. Nori (Seaweed)
1-2 Avocado cut resistant
2 carrots lightly blanched 1 cucumber
toasted sesame oil
Tamari (Soy Sauce)
Prepare Sushi rice according to package (Ideal: rice cooker), then put in a wide bowl with Umsesu, agave syrup, 1/2 tsp salt, black sesame and Shiso / Matchapulver mix well, leave to cool. Cut avocado, carrot, cucumber and tofu into rectangular strips. Stew spinach and mix with soy sauce and sesame oil, refrigerate. Spread Nori sheets and half cover with rice. Put stripes in the centre and distribute some spinach. Close and sprinkle with a little water.
Kai Treude, Yogaweg 7, 32805 Horn-Bad Meinberg
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