Breakfast with Flowers: Strawberry Rose Ice Cream & Chia Pudding Parfait

By Heather Barnes

These recipes were inspired after traveling to the English countryside in March when the hills were blanketed in flowers. I have an affinity for flowers and try and use them as much as possible in my cooking and baking. Cooking with flowers is a lost art, but the process can be so mindful and the results are always surprising me.

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Blend a frozen banana and frozen strawberries and coconut water in high speed blender. Add additional coconut water until consistency desired. Add in rosewater.

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Whisk together the ingredients and chill overnight.

In the morning spoonful the chia pudding in layers with the strawberry rose nice cream! Serve in vintage glasses or little jars. Top with rosebuds to be fancy!


Heather Barnes is an Austin based photographer and recipe creator. She aims to see beauty in every day moments, living mindfully and soulfully. She has an affinity for all things vintage, including collecting 1950s cookbooks and unique kitchen utensils from the past. Heather loves experimenting with herbs and flowers in her kitchen, and is currently writing her first cookbook. Her motto is, “Stop and smell the flowers along the way.” Find her on Instagram at @aforagersfeast.

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MarjorieMagazine

Marjorie Magazine is a growing new publication celebrating the best of the vintage lifestyle for the modern world.

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