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Birch + Berries

HAYLEY NEDLAND, HOLISTIC NUTRITIONIST + PHOTOGRAPHER
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Kale Caesar Salad with Toasted Nut Parmesan, Shaved Asparagus and Sugar Peas

June 4, 2018

I created this kale caesar salad with toasted nut parmesan, shaved asparagus, and sugar peas naturally free of dairy + gluten and full of fibre, antioxidants, vitamins and minerals. This recipe is simple, hardy, and keeps well in the fridge. Not only is it delicious, it carries a special purpose that I'm excited to share with you.


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In just under two weeks, I'll be heading to Lexington, Kentucky to join some incredible creatives for a food bloggers retreat at the magical Fairy House Hall! I'll be joined by Lyndsey Eden, Ryan and Adam of Husbands That Cook, N.C. Stevens of Terminateor Kitchen, and Lauren McDuffie of Harvest and Honey who is organizing this incredible weekend for us. Not only is this a chance for us to get together, network, and create with other likeminded people, but we will also use it as a chance to give back. Lauren has been organizing the FEEDback initiative, where we will help to raise money for organizations who are working against food insecurity. We have some incredible sponsors who are making this weekend possible for us; The Soulfull Project, Kroger, and Tillamook who has sponsored a meal packaging project organized by the non-profit Rise Against Hunger that we will be participating in. We will work together with 30 other volunteers to package and ship over 15,000 meals for those in need. We'll be taking over The Feed Feed's Instagram account that day so be sure to follow along over on their stories! 

Each of us have curated a special recipe that we are all sharing on our blogs over the next few days, so be sure to head over to all of the amazing blogs I mentioned above to check out their creations. We will each be preparing our recipes together on Saturday night, and would love for you to cook with us! Make any (or all) of our recipes over the next week and a half and use the hashtag #FEEDbackdinner2018 to be entered into a very special giveaway. We will be drawing the winner when we are all together at our KY dinner on Saturday, June 16th! 

I can't wait to share it all with you over on Instagram, and am so excited for this incredible weekend!

Best,

H.


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INGREDIENTS
kale
4 cups, de-stemmed + broken up
asparagus
2 sprigs
sugar snap peas
5 fresh shelled
DRESSING
tahini
1/3 cup + 2 tbsp
lemon
juice of 1/2 large lemon
honey dijon mustard
2 tbsp
apple cider vinegar
2 teaspoons
olive oil
2 teaspoons
tamari
1 teaspoon
nutritional yeast
2 tbsp
hot sauce
3 dashes
water
1/4 cup
garlic powder
1 teaspoon
onion powder
1/2 teaspoon
cracked pepper
1/4 teaspoon
sea salt
1/2 teaspoon
NUT PARMESAN
walnuts
1/4 cup, crushed
pumpkin seeds
1/4 cup, raw
coconut oil
1 teaspoon
sea salt
1/4 teaspoon
nutritional yeast
2 tbsp
METHOD
1. Chop up walnuts. Heat up 1 teaspoon coconut oil in a pan and then add walnuts and pumpkin seeds. Once coated in oil, add sea salt and nutritional yeast. Toast, stirring often, until golden brown. Set aside.
2. In a small pan, lightly steam asparagus for a few seconds until el dente. Once cooled, use a mandolin or knife to thinly slice the asparagus on an angle.
2. Wash + dry kale. De-stem the leaves and rip them into bite sized pieces with your hands into a large bowl.
3. Combine dressing ingredients into a small blender/nutri-bullet or a food processor until smooth.
4. Pour the dressing onto the kale and massage it into the leaves for one minute. Set aside.
5. Add nut parmesan, shaved asparagus, and shelled peas to the kale salad and stir.
6. Enjoy on it's own, with a piece of toasted sourdough, or topped with grilled chicken!
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The Basics Series: Creamy Cauliflower Artichoke Soup →
 


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INSTAGRAM

My valentine, on film. In one of my favourite spots in the world. Grateful for you, silly human ✨
Gather 〰 Over the past year that word has been a primal focus of mine. It’s a word that represents the gathering of people, from all walks of life, with unique stories, together at a table. It represents gathering with respect the blessings from the earth and sea to nourish ourselves and our loved ones with the most unprocessed and untouched foods. It represents gathering of creative collaborative ideas and people, to bring an idea to life. I’ve been manifesting this word as much as possible over the past year, and I’ve been so lucky to have it come to fruition many times in different ways. One of my favourite and most special ways was an event we held on my parents acreage in Kitimat over the summer. It was a last minute idea that took plenty of hands but is one that I’ve been dreaming of for a long time, with so many special pieces of home. An abundance of fresh food grown by hand from my mum’s greenhouse, salmon caught on the Douglas Channel just down the road from the property, a table built for the evening from Douglas fir beams that helped to build our home, and the closest we could get to a meal cooked over the fire during a fire ban. Of course it wouldn’t have been as special without these beautiful people from all walks of life to contribute and enjoy the evening with us. Here are just a few snaps I managed to get while fetching wine bottles, lighting candles and soaking in the evening as much as possible. I’m also working on gathering them all up into a blog post that will be available to view, share and remember for years to come through my website. If you missed this one, don’t worry, there will definitely be more to come 〰
Someone recently told me how grounded and together I look through social media. (Much love, Ash!) It got me thinking, damn. I better clear some things up. Sometimes, I have my life together. I’m on top of my emails, million different endeavours, I’m inspired, creating, moving, resting, eating well, exploring, and crossing things off my list. Other days, I’m overwhelmed. I’m overworked, I’m creatively stuck, my blood sugar is all over the place, I don’t go outside all day, I get anxious, I doubt myself, and I let fear run the show. I strive for balance, and preach it on this platform like a religion. The thing is, I will always be striving for balance. For a lifetime. I’ll always be checking in and searching for ways to better understand myself. We’re human, we can’t have it together 100% of the time. I hope you know that I certainly don’t. The important thing is to check in, shift, check in again and send yourself love and understanding throughout the process 🖤📷: @shawnjosephphotography
I’ve been thinking a lot about transitions lately. Ever since daylight savings, I’ve been feeling like there just aren’t enough hours in the day. I realized, nature’s screaming at us to slow down, commit less, fit less work into a day and create more space for self care. Of course, our commitments don’t slow down, our schedules are just as busy, and even though natures telling us to dim the lights, we continue on as if the sun still set at 10 PM. I’m hopeful that we’re moving towards a society that fosters prioritizing mental health, self care, rest. But I’d rather not wait for others to set the tone. I’m starting now to be more intentional about giving myself a break when I need it, creating more space for self care, and honouring this time of year as we transition into winter. I hope you will too ✨

Latest Activity

Featured
Jun 4, 2018
Kale Caesar Salad with Toasted Nut Parmesan, Shaved Asparagus and Sugar Peas
Jun 4, 2018
Jun 4, 2018
Feb 4, 2018
The Basics Series: Creamy Cauliflower Artichoke Soup
Feb 4, 2018
Feb 4, 2018

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hayley_nedland@hotmail.com

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