Cookbook Review: The Yoga Kitchen 

The Yoga Kitchen teaches you that by eating holistic recipes you can nourish your mind, strengthen your body and bring more balance into your life. All the recipes are vegetarian and gluten-free, allowing you to improve your health, build your inner-core, increase your energy and support your spiritual development.

KimberlyParsons is the owner of The Retreat Cafes, that have become an integral part of London’s yoga scene, and in her first book she brings her healthful recipes and yogic principles straight into your kitchen.

The recipes in The Yoga Kitchen are divided into chakra-based chapters; Ground, Flow, Soul, Nurture, Strengthen, Vitalise and Core. From Apple Spice Ice-Cream and Sweet potato gnocchi with walnut pesto to Beetroot Ravioli and Tahini & pistachio cookies, these delicious and inspiring yoga-based recipes allow you to eat in a balanced way.

The Yoga Kitchen by Kimberly Parsons is available at and


Photograph by Lisa Cohen


These flourless muffins are packed full of protein from the use of ground almonds. They are a great breakfast if you are trying to avoid sugar as these muffins only use the sweetness of banana and dried cranberries.

Make sure you use overly ripe bananas so the mixture has a soft consistency and a sweet flavour.

400g (14oz/4 cups) ground almonds

4 teaspoons baking powder

2 teaspoons ground cinnamon

8 eggs, whisked

2 teaspoons vanilla extract finely grated zest of 1 orange

450g (1lb/scant 2 cups) mashed overripe banana

200g (7oz/12⁄3 cups) dried cranberries

350g (12oz) carrots, finely grated in food processor

1 tablespoon pumpkin seeds, to garnish


Preheat the oven to 180°C fan/400°F/ Gas 6. Line a muffin tin (pan) with paper cases. In a large bowl, combine all the ingredients and thoroughly stir together, making sure all the ingredients are incorporated.

Transfer the batter to the muffin cases and sprinkle each with pumpkin seeds. Bake for 30 minutes or until cooked through and the centres spring back when lightly pressed. Remove from the oven and allow to cool.

Recipe reprinted with permission from Quadrille/Hardie Grant.

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