Hayley North
Holistic Chef
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Hayleynorth.co.uk
Holistickitchenacademy.com
Ebook available at: https://payhip.com/b/VPpt
About
Hayley has three decades of experience in the catering industry and over the past 15 years has specialised in retreat catering. She skilfully weaves her background as a Yoga, Qi Gong and Movement practitioner/teacher together into everything that is created in the kitchen, approaching cooking as a mindfulness practice that elevates the act of cooking to a sacred level of detail and attention.
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Hayley is also a passionate student of Food Energetics and works with Five Element philosophy to bring a subtlety of balance and connection that nourishes mind, body and spirit, aligns with seasonal rhythms, and that celebrates the land, local environment and its producers.
Recipe: Supergreens Soup with Tamari Toasted Seeds
Equipment required:
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1 flat oven tray lined with parchment paper
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1 medium saucepan
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Knife
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Chopping Board
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Peeler
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Hand Blender or other blender (if available)
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Ingredients required: (makes approx 4 large bowls)
* Please prepare the vegetables in advance as suggested
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2 medium leeks - finely chopped
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2 garlic cloves - finely chopped or grated
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2 medium potatoes - roughly chopped (optional)
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2 sticks of celery - roughly chopped
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1 large head of broccoli - stem roughly chopped and florets broken into pieces (keep stem separate)
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1 large handful parsley - roughly chopped stems and leaves (keep stems separate)
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2 medium/large courgettes - roughly chopped
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2 large handfuls of Fresh green leaves of choice - roughly chopped (i.e spinach, kale, chard, nettles, lettuce (one or a combination is nice of whatever you can get)
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1 tin/jar of pre-cooked Cannellini beans, or cook from dried/soaked cannellini beans OR use
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150g of ground almonds
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Large knob of good quality butter, or you can use olive oil or rapeseed oil
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Sea salt and black pepper
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Squeeze of lemon juice
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50g pumpkin seeds
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50g sunflower seeds
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25g sesame seeds
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50ml approx of Tamari or Namu Shoyu