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Indulgent breakfast ideas

Yoga Kitchen Plan by Laura Edwards
Blackberry, Buckwheat & stewed apple porridge. The Yoga Kitchen Plan. Photo credit Laura Edwards

By Kimberly Parsons

The yoga chef kimberly parsons shares two of her favourite recipes from her book, The Yoga Kitchen Plan (Quadrille, £14.95).

Breakfast is my favourite meal of the day and since becoming a mum I’ve had to find quick and easy recipes that light up my world. These two dishes are so indulgent that I feel like I’m treating myself while still being healthy and feeling satisfied throughout the whole morning. Hopefully, your kids will love them too! What’s also great about these recipes is that they can be made in advance and stored in your fridge. One of the habits I’ve adopted in motherhood has been batch cooking and utilising my freezer space. You can make the creamy vanilla chia pudding base and freeze down several portions. The night before, grab a portion out of the freezer, pop it in the fridge, and in the morning all you have to do is heat it through, add the mashed strawberries and enjoy. The same goes for the porridge – you can freeze down portions of the blended pre-cooked ingredients and then add to a saucepan in the morning to cook. 

Being a mum and having the pleasure of nourishing my little boy each day is such a rewarding experience and I really notice, more than ever before, how my energy levels, moods and sleep quality stabilise and improve when I also nourish my body. I hope you love these bowls of beauty as much as I do.

Warning: these recipes include nuts. The NHS website says that ‘whole nuts and peanuts shouldn’t be given to children under 5 years old, as they can choke on them. You can give your baby nuts and peanuts from around 6 months old, as long as they’re crushed, ground or a smooth nut or peanut butter. If there’s a history of food allergies or other allergies in your family, talk to your GP or health visitor before introducing nuts and peanuts.’

Blackberry, Buckwheat & Stewed Apple Porridge (V)

This porridge is the perfect blend of soft, sweet, stewed fruit and hearty, filling porridge. The result, I must say, is stellar! Once you’ve made the porridge, you’ll keep coming back to it, time and time again, experimenting with other fruit, spice and grain combinations. Pears make an easy substitution for the apples and you could substitute the blackberries for blackcurrants or plums.

Serves 2


3 eating apples, peeled, cored and roughly chopped into wedges
80g (2¾oz/½ cup) buckwheat groats or (1 cup) rolled oats
360ml (12fl oz/1½ cups) filtered water
1 teaspoon ground cinnamon
100ml (3½fl oz/scant ½ cup) oat milk or milk of your choice (optional)
200g (7oz/1½ cups) fresh or frozen blackberries
Coconut yoghurt, to serve
Toasted almonds, roughly chopped, to serve (or crushed if your kids are eating it)


Put the apples, buckwheat groats, water and cinnamon into a large heavy-based saucepan. 

Stir to combine and place over a medium heat.

Cover the saucepan with a lid and bring the mixture to a gentle simmer, stirring every 4–5 minutes to make sure the buckwheat groats don’t stick to the bottom of the pan. Allow to cook for a further 10–20 minutes or until the apples are tender, the buckwheat groats have softened and everything is nicely cooked and combined.

Remove from the heat and add the milk to loosen the mixture if desired. 

Add the blackberries. Stir through and serve immediately topped with some yoghurt and toasted almonds.

Yoga Kitchen Plan by Laura Edwards
creamy vanilla chia pudding with strawberry swirls. the Yoga Kitchen Plan. photo credit Laura Edwards

Creamy Vanilla Chia Pudding With Strawberry Swirls (V)

This breakfast is so decadent, it feels like you’re having dessert at breakfast time. If strawberries are not in season you can always use frozen strawberries; fresh or frozen raspberries make a good alternative. The creamy vanilla and cashew chia cream works with other fruits such as mango purée and passion fruit pulp, so be creative with your seasonal fruits to create the breakfast to suit your taste buds.

Serves 2


200g (7oz/2 cups) strawberries, hulled and quartered for the vanilla chia cream
30g (1oz/¼ cup) raw cashews or macadamias, soaked in filtered water for 3–4 hours
400ml (14fl oz/1¾ cups) can full-fat coconut milk
2 teaspoons vanilla extract or vanilla bean paste
2 tablespoons maple syrup or 4 dried, pitted dates (optional) 
75g (2½oz/½ cup) chia seeds to garnish
Full-fat coconut yoghurt
Raw pistachios, roughly chopped (or crushed if you are feeding to your kids)
Bee pollen (optional for vegans)


To make the vanilla chia cream, place all the ingredients except the chia seeds into a blender or food processor and blend on high speed for at least two minutes or until a smooth liquid has formed and all the nuts and the dates (if using) have been puréed. You’re looking for a really smooth consistency. 

Pour the cream into a large mixing bowl and whisk in the chia seeds, making sure all the seeds have been evenly distributed in the liquid and there are no lumps. I always use a whisk to ensure I don’t miss any chia seeds. 

Pour the mixture into two serving bowls and set aside for at least 20 minutes to allow the chia seeds to absorb the liquid. Place the strawberries in a shallow bowl and, using the back of a fork, slowly start to mash the strawberries until you have compote-like consistency.

Place a spoonful of the strawberry compote on top of each bowl and then stir into the vanilla chia cream creating a few swirls. Serve with a dollop of yoghurt, a few blueberries, some roughly chopped/crushed raw pistachios and some bee pollen, if desired. Store in the fridge for up to three days or in the freezer for longer term storage.



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