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Alongside yoga, one of my greatest passions is food. Growing, cooking, sharing and of course, eating! That's my excuse for dedicating a space to all things edible. I am building up a collection of simple, nutritious and tasty recipe ideas - all tried and truly enjoyed! Many can be prepared in advance which is great for after yoga or feasting with friends.

It is wisely suggested in the yogic texts that food should be prepared at home, with love, using fresh, seasonal, locally grown products.Grow your own fruit and veg if you have space. I have a small allotment, which as well as supplying me with edibles is a haven of tranquillity.Support local farmers whenever possible. Take pleasure in sourcing ingredients that provide a variety of colours, tastes and textures, appealing to all of the senses. Listen with care to your appetite, be creative, take delight in your cooking.

Lemon, ginger and turmeric tea

Carrot, squash and pear soup

Cranberry and pistachio flapjacks

Lemon and almond cake


The gorgeous golden sunshine colour of this tea is totally uplifting. Bursting with antioxidants and vitamin C, can be served hot as a soothing drink or chilled to refresh on a hot day. Experiment, vary the quantities to taste and add some or all of the optional extras!

1 unwaxed lemon

Chunk of ginger (I add about 35g for a fiery taste) 

Half a teaspoon of turmeric powder

750ml boiling water

Optional - a spoon of honey, pinch of cayenne pepper and/or a splash of apple cider vinegar

Slice the lemon, peel and slice the ginger and place in a large jug or tea pot. Add then turmeric powder, optional extras and boiling water. Allow to steep for about 5 minutes and then serve.


This soup was served at our Chandra Yoga charity lunch, simple, nutrient dense ingredients combine to make this warming Winter soup.


500g butternut squash, diced 1 onion, chopped
300g carrots, diced
2 celery stalks, chopped

2 pears, cored
1 teaspoon coriander seeds, toasted and ground
Olive oil
1 litre vegetable stock
Himalayan salt and freshly ground black pepper to taste Chopped chives to serve


Cook the onions in a drizzle of olive oil until golden. Cover the squash, carrots, celery and coriander seeds with stock and simmer gently. When almost cooked add the pear. Cool slightly and blend. Add salt and pepper to taste. Serve with a sprinkling of chopped chives.


I made these delicious vegan treats for a presentation about the benefits of coconut oil. Extremely simple to make and they keep for several days in the fridge. These raw flapjacks are divine with a cup of cinnamon tea.

300g jumbo porridge oats

250g coconut oil

100g dates
75g pistachio nuts

75g cranberries

75g Agave Syrup 

Pinch of cinnamon


Finely chop dates and add just enough warm water to cover. When they have softened, strain and mash into a smooth paste. Stir together the porridge oats and melted coconut oil, add the date puree. Roughly chop the cranberries and pistachios and add to the mixture, plus a sprinkle of cinnamon to taste.

Press the mixture firmly ans evenly into a 20 x 30 cm container. Place in the fridge and when the mixture has partially set lightly score with a knife into portions. Leave for a few hours or overnight if possible to set before serving.


Baked for the recent Yoga & Creativity day retreat, this moist, zesty cake is perfect with a cup of fresh mint tea.

2 large, un-waxed lemons 6 eggs
450g ground almonds

250g sugar

1 teaspoon of baking powder.

Preheat oven to 180c/350f/gas mark 4. Wash lemons, cover with water and gently boil for one hour. Cool and remove the pips with a fork then blend to a pulp. Beat eggs in a large bowl. Add the remaining ingredients. Mix thoroughly, pour into a lined 20cm spring base cake tin and bake for about 40 minutes or until cooked. Cool in the tin before turning out.



















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lemon and ginger
carrot, squash
lemon and almond
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