One of Ireland’s best places for outdoor dining has unveiled the perfect wellness combination of yoga and brunch and to celebrate, here are three great recipes to try at home.

Sometimes dreams really do come true. Sharon and Aidan Quinn switched Dublin for Kilkenny a few years ago (along with their young family) to fulfil a yearning ambition to run their own café. Better still the location was second to none - the magnificent Butler Gallery, Kilkenny’s contemporary art gallery and museum.

The ‘Summer Series’ which kicks off with the ‘Yoga + Sunday Brunch’sessions takes place in the beautiful walled garden of the Gallery.

Guests can enjoy some uplifting hatha flow yoga – covering mindful movement, relaxation, clarity and connection - with local yogi, David Mooney. And here are a few recipes from brunch to tempt you along.

Green Queen Juice

This green juice is cooling, hydrating and delicious. You can adjust the sweetness by adding more apple or pineapple as desired. Using organic produce is always the best option as they have less chemical load. Is recipe makes 8 floz - one large serving.

INGREDIENTS:

1 x whole organic cucumber, skin on

2 stalks of organic celery

Quarter of a lemon, including the skin and flesh (depending on your tastes) 1 x whole apple, skin on

4 chunks of fresh pineapple, skin on, to taste

Handful of fresh mint leaves

METHOD:

1 Using a juicer, combine all ingredients in the juicer.

2 Serve over ice immediately.

Fruity Overnight Oats

Overnight Oats take a little time and preparation but they are so worth it when you can grab them and go in the morning. These overnight oats are vegan and can be made using gluten free oats. Soaking them in the fruity tea takes the flavour to the next level and you will be glad you did!

INGREDIENTS:

½ cup of fruity tea (made and let to go cold) we like to use pineapple and coconut tea

One cup of oats

2 tbsp chia seeds

½ cup milk (we like to use coconut or oat)

Vegan yoghurt

Crunchy granola

Your favourite fresh berries

METHOD:

1 Make ½ cup of fruity tea and leave it to go cold.

2 Add the cold tea to the oats and chia seeds, add the milk and stir well. Store in an airtight container overnight or for at least 4 hours to absorb the liquid.

2 Top your fruity overnight oats with a spoon of vegan yoghurt, a sprinkle of crunchy granola and some fresh berries of your choosing.

NOTES:

You can top your oats with lots of delicious toppings, try:

Almond butter

Berry compote

Lemon curd

Banana and peanut butter

Avocado Toast

We serve this in our café with a vegan option also (just leave out the egg) and we like to add a little homemade hummus. Avo toast is filling and nutritious.

INGREDIENTS:

2 slices of the best sourdough you can find, we use Sourdough from Seagull Bakery, Tramore

¼ sweet potato

3 tbsp Olive oil

Salt and pepper

Chilli flakes

1 soft boiled egg

Handful of fresh rocket

1 tbsp balsamic vinegar

½ soft, ripe avocado

Fresh or pickled red onion

Optional: Peanut Rayu

METHOD:

1 Cut ¼ sweet potato into small bite size chunks and toss in a bowl with olive oil, salt, pepper and chilli flakes until evenly coated. Spread on a baking tray and bake in the oven at 180 °C for 35 mins until so‑ and tender.

2 Meanwhile, soft boil the egg for 6.5 mins, remove and place immediately in cold water.

3 Butter 2 slices of sourdough bread and toast in the oven until golden brown.

4 In a bowl, dress the rocket leaves with a little balsamic vinegar and olive oil.

5 Assemble the toast; spread the sweet potato on the bread, top with dressed leaves, sliced avocado and pickled red onion. Top this with a soft boiled egg.

6 If you like a little spice, this is delicious with some peanut rayu drizzled over the top. Enjoy!

For details of Muse Coffee + Food’s ‘Yoga + Sunday Brunch’ sessions, visit musecoffeefood.ie.