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Hayley North Holistic Chef.jfif

Hayley North


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.

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:

  • 1 flat oven tray lined with parchment paper

  • 1 medium saucepan

  • Knife

  • Chopping Board

  • Peeler

  • Hand Blender or other blender (if available)

Ingredients required: (makes approx 4 large bowls)
* Please prepare the vegetables in advance as suggested

  • 2 medium leeks - finely chopped

  • 2 garlic cloves - finely chopped or grated

  • 2 medium potatoes - roughly chopped (optional)

  • 2 sticks of celery - roughly chopped

  • 1 large head of broccoli - stem roughly chopped and florets broken into pieces (keep stem separate)

  • 1 large handful parsley - roughly chopped stems and leaves (keep stems separate)

  • 2 medium/large courgettes - roughly chopped

  • 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)

  • 1 tin/jar of pre-cooked Cannellini beans, or cook from dried/soaked cannellini beans OR use

  • 150g of ground almonds

  • Large knob of good quality butter, or you can use olive oil or rapeseed oil

  • Sea salt and black pepper

  • Squeeze of lemon juice

  • 50g pumpkin seeds

  • 50g sunflower seeds

  • 25g sesame seeds

  • 50ml approx of Tamari or Namu Shoyu

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