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The K Yoga Lifestyle
Helping you achieve balance inside & out
Enabling you to create time to recharge the most valuable aspects of life
Family, Nature, Diet, Energy, Health & of course Coffee!

30/11/2025

✨Should I Practice Yoga Before Christmas ✨

✨Holiday festivities can be exhausting. Yoga restores your energy, so you stay vibrant and ready to enjoy every moment without burnout

✨Cultivate Mindfulness
With all the holiday distractions, yoga brings you back to the present moment. Mindfulness on the mat carries over into your day, helping you enjoy the simple pleasures of the season

✨Support Digestion & Detox
Holiday meals can leave you feeling sluggish. Yoga encourages circulation and helps your body digest better, so you can enjoy those festive feasts without feeling overly stuffed
✨Build Inner Peace & Calm
Amid the holiday chaos, yoga gives you space to pause and reconnect with yourself, helping to cultivate peace of mind for a more joyful, present
✨Yoga provides space for you to clear your mind, reflect on the past year, and set positive intentions for the new one

✨Treat yourself to a well deserved hour of mindfulness each week in December
✨Treat a loved one to start the new year mindfully
✨Gift Vouchers Available ✨

30/11/2025

Aubergine Parmigiana 🍆🌱

✔ Plant diversity: 7+ plants in one meal.
✔ Fibre & protein boost: lentils

Ingredients

Aubergine layers
• 3 large aubergines sliced lengthways ~5mm thick
• Olive oil
• Salt & pepper
• 1–2 tsp dried oregano

Lentil tomato sauce
• 1 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 1 celery stalk, finely diced
• 1 carrot, finely diced
• 1 tsp dried basil or oregano
• 1 tsp chilli flakes (optional)
• 1 tin (400 g) cooked lentils
• 1–2 tins (400–800 g)tomatoes
• 1 tbsp balsamic vinegar
• Salt & pepper to taste

Cheese layer
• 150–200 g fresh mozzarella, torn
• 30–50 g parmesan

🥣 Step-by-Step

1️⃣ Prep the aubergines
• Brush or spray slices lightly with olive oil.
• Roast at 200 °C for ~15–20 min until soft, golden, and flexible (not soggy).
• Season lightly with salt, pepper, and oregano.
Tip: Cooking instead of frying keeps it gut-friendly and lighter.

2️⃣ Make the lentil sauce
• Sauté onion, garlic, celery, and carrot in olive oil until softened.
• Add herbs & chilli. Stir in lentils and tomatoes.
• Simmer 20–25 min; add balsamic, salt & pepper.
• Sauce should be rich and slightly thick — not watery.

3️⃣ Layer & bake
• In a 20×30 cm baking dish:
1. Sauce
2. Aubergine
3. Cheese
• Repeat, ending with sauce + a little cheese on top.
• Bake at 180 °C for 30–40 min until bubbling and golden.

4️⃣ Rest

19/10/2025

✨ Last 2 Weeks at YKVQ ✨
Tuesdays | 5:15–6:00 PM
Candlelit Vinyasa Flow

So sorry our time here is coming to an end, yet so excited to see what the future will be for
Grateful for every moment in this studio & looking forward to the next chapter 🧡

Photography

08/10/2025

Autumnal Soup 🥕🎃
Spotted this delicious recipe from and just had to try it – so good I had to share it with you all!

Also – the perfect excuse to feed my sourdough addiction 🥖

Ingredients

1 medium pumpkin approx
2 leeks
4 carrots
1 bulb garlic
10 g fresh ginger
1 red chilli optional, for heat
1 x 400g tin coconut milk approx
1 litre vegetable stock approx
1 tsp ground cumin
Olive oil
Salt

Greek yoghurt
Roasted pumpkin seeds
Fresh sourdough

Instructions

Roast the veg
Preheat the oven to 200°C
Roughly chop the pumpkin, carrots, and leeks. Slice the ginger
Place everything on a baking tray along with the whole bulb of garlic.
Drizzle with olive oil, sprinkle with a pinch of salt, and roast for 30–35 minutes, until soft and caramelised.

Once roasted, allow the garlic to cool slightly, then squeeze the cloves from their skins.
Make the soup
Transfer the roasted veg and garlic into a large saucepan. Add the vegetable stock, coconut milk, and cumin. Bring to a simmer for 5 minutes to let the flavours meld.
Blend until smooth
Using a blender, blend until silky smooth. Taste and adjust seasoning with salt, lemon or lime juice (and a little extra chilli if you like heat).
Serve into bowls and finish with a drizzle of coconut yoghurt and a sprinkle of roasted pumpkin seeds

🎃

16/09/2025

Cacao Almond Energy Balls 🥥

These little bliss balls are perfect for pre-yoga fuel, post-yoga recovery, or just an anytime treat. 💫
chocolatey, naturally sweet, and full of good-for-you energy.

🌱 Ingredients:
• Cacao 🍫
• Dates 🌟
• Almonds 🌰
• Coconut oil 🥥
• Almond butter 🤎
• Shredded coconut ✨
• Chia seeds 🌱
• Pinch of salt 🧂

✨ Method:
1. Add the almonds to a blender/food processor and pulse until finely chopped.
2. Add dates, cacao, almond butter, coconut oil, chia seeds, shredded coconut, and salt.
3. Blend until the mixture sticks together (add a splash of water if too dry).
4. Roll into small bite-sized balls.
5. Roll in extra shredded coconut if you’d like them pretty & coated.
6. Pop in the fridge for 30 minutes to firm up.

Store in the fridge for up to a week (if they last that long 😉)

27/08/2025

✨ September - A month for NEW Beginnings ✨
6-Week Yoga Course
All Levels Welcome!
Starts: 1st September
September a fresh start, a reset, and the perfect time to return to YOU.
Join our beautiful community for a 6-week journey of movement, breath, and connection. Whether you’re completely new or deepening your practice, these classes are designed to meet you where you are.
✨ All levels welcome
🧘‍♀️ Grounding flows, mindful movement & breath work
🤍 Gentle, supportive community
📍In-person classes-Barwick village hall
🗓 Every Monday 6-7pm or
Tuesday 11.30-12.30
💳 £50 for 6 weeks
Let this September be your space to reconnect, reset, and realign — one breath at a time.
Comment below or message to reserve your spot. Spaces are limited!

01/08/2025

Beetroot Broth + feta 🌱💜

This vibrant recipe was shared with me during my liver detox retreat with the beautiful souls at — and it’s been a favourite ever since! ✨💓

Beetroot is incredible for cleansing the liver, boosting energy, and nourishing the blood — making it the perfect support for any detox, post-practice reset, or when your body’s just asking for a little extra care.

The radish + apple add a lovely lightness, while the garlic + lime give it that healing edge. 🥣🌱

Here’s the goodness:
• 1/2 diced white onion
• 2 chopped garlic cloves
• 2 chopped medium beets
• 5 diced big radishes
• 1 chopped, peeled apple
• 500ml veggie stock
• 2 tbsp olive oil
• 1/2 tsp Himalayan salt
• 2 tbsp lime juice
• Pinch of pepper
I added a sprinkle of feta cheese & coriander 👌

Method:
1️⃣ Lightly sauté onion & garlic in olive oil (5 mins)
2️⃣ Add stock, beets, radishes & apple — simmer gently for 15 mins
3️⃣ Turn off heat, stir in lime juice, salt & pepper. Let it sit 10 mins
4️⃣ Blend until smooth — serve warm or chilled 💕

It’s nourishing, grounding, and so easy to make.
Big love to for the inspiration 💫

25/06/2025

Can you believe it… 3 whole years of sharing yoga magic in the beautiful village of Barwick in Elmet! I’m so grateful for my wonderful, loyal yogis who’ve rolled out their mats with me week after week 💖
To keep the good vibes flowing, my next 4 week course kicks off on 30th June with classes on Mondays 6-7pm and Tuesdays 11:30-12:30. Whether you’ve been with me from day one or fancy joining the fun for the first time, everyone’s welcome — let’s stretch, smile, and shimmy into summer together! 🌸🧘‍♀️✨
- 4 week course £35
- Beginners welcome
- Email thekyogalifestyle@gmail.com

23/06/2025

ZINGY MEXICAN BUDDHA BOWL 🌶️🥑
A vibrant little creation I’ve brought home with me from my liver detox retreat with — fresh, zingy, and packed with goodness.

This bowl is the perfect balance of protein & fibre that’s wholesome and energising — the kind of food that loves you back 💚

✨ I N G R E D I E N T S
▫️ 1/4 cup brown rice
▫️ 1/2 cup kidney beans
▫️ 1/2 cup grated beetroot
▫️ 1/4 cup chopped coriander
▫️ 1/2 avocado
▫️ 4 cherry tomatoes
▫️ 2 tbsp sunflower seeds
▫️ 2 tbsp olive oil
▫️ 2 tbsp lime juice
▫️ 2 tbsp tamari
▫️ 1 garlic clove
▫️ 1/2 fresh chilli (if you’re feeling spicy)

✨ M E T H O D
1. Rinse and cook rice in 1/2 cup water, bring to boil then reduce heat until absorbed. Rest for 5 mins.
2. Stir in kidney beans while warm.
3. Add olive oil, garlic, tamari, lime juice (+ chilli if using). Let sit for 5 mins.
4. Top with avocado, cherry tomatoes & sunflower seeds.

So simple, so nourishing, and such a beautiful way to continue the healing and vibrant energy from Ibiza 🌞

Tag me if you try it — I’d love to see your bowls!

01/06/2025

Beans n Greens 🫛
Bowl food at its best, full of protein, fibre & umami yumness!! Lots of freedom to swap out for whatever beans you have in the cupboard…..
Ingredients
- Olive oil
- 1 onion
- 2 garlic cloves
- 1/2 teaspoon chilli flakes
- 1 tin cannellini beans
- 1 tin butter beans
- 1 tin chickpeas
- 1 tablespoon miso
500g peas & spinach
Parmesan cheese

Method
1. Heat olive oil sauté onion 3mins then add garlic & chilli flakes
2. Pour in all beans & their liquid, add miso & spinach simmer 3 mins
3. Add remaining veg & simmer 3 mins
4. Stir in Parmesan & top with salt & pepper to taste

19/02/2025

✨ 6-Week Yoga Course ✨

Ready to deepen your practice and find your flow? Join me for a 6-week yoga journey starting 3rd March in Barwick in Elmet!

Whether you're a seasoned yogi or just starting out, this course is designed to help you build strength, flexibility, and inner peace.

🧘 All levels welcome
📅 Starts 3rd March
📍 Barwick in Elmet

Spaces are limited, so secure your spot now!
DM to book or for more info. See you on the mat!

19/02/2025

Kedgeree 🍋🌱
One of my absolute faves, super versatile, full of goodness, serve up for breakfast, brunch, lunch or dinner

Ingredients

300g Smoked haddock
500ml fish stock
2 bay leaves
200g Bulgar wheat ( or rice if you prefer)
1 red onion
2 garlic cloves
1 red chilli
2 tbsp curry powder
2 tbsp olive oil
10g butter
1 lemon
small bunch flat leaf parsley
4 free-range eggs
Freshly milled black pepper to taste

Instructions

🌱 Bring 500ml fish stock to boil, add bay leaves and smoked fish. Reduce heat, cover with lid and simmer for 10 minutes.
🌱Add bulgar wheat to large saucepan. When fish is cooked, scoop out and set aside. Remove bay leaves and carefully pour the fish stock over the bulgar wheat.
🌱Stir thoroughly, bring to boil, reduce heat and cover. Cook for 10 minutes.
🌱Meanwhile, sautés the onion for 2-3 minutes. Add the garlic and chopped chilli, and cook for a further 2 minutes.
🌱Add the curry powder, and cook through for a further 2-3 minutes.
🌱Add the onion mix to the cooked bulgar wheat
🌱Add chopped parsley, juice of half a lemon, and a generous grind of black pepper. Mix thoroughly, cover pan with lid simmer
🌱Spoon kedgeree mix into large bowls and add the chopped boiled eggs, serve with black pepper & chopped parsley
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Leeds

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https://linktr.ee/thekyogalifestyle

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