Raw Chocolate Mousse

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Thick, Fluffy and Rich

1 can of coconut cream
4-6 tablespoons of cacao/cocoa powder
1/2 tsp cayenne
Generous pinch of salt
Powdered sugar (to taste) (I powdered coconut)
1 tsp vanilla

  1. Chill the cream for 8 hours. You want the fat and water to separate. You will only be using the fat. For this reason don’t shake the can after it’s been chilled.
  2. Scrape that fat into a bowl, add the rest of the ingredients and if you have an immersion blender, it will whip in under 5 minutes. If not, use a hand whisk and whisk for about 10-15 minutes.
  3. Make sure you have as little physical contact with the bowl to maintain the chilled temperature.
  4. Once it’s reached soft peak, leave it to thicken in the fridge before serving.

I set my homemade raw sprouted buckwheat granola at the bottom of the cup and then the mousse. Topped with cacao nibs and fresh pomegranate seeds.

Fall Wellness Retreat

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Unwind, relax and breathe

Here’s What We have Planned for You

Now that the rush of Summer has passed, days have cooled down and evenings are balmy, we’d like to invite you travel down to the seaside town of Wai’ao with your partner, friend or family
member for an intimate 2-day, 2-night yoga and plant-based food retreat at The Wai’Ao Beach Villa. We want you to rest, relax and ground with the sounds of the ocean in the background and crisp Fall air to refresh your lungs. We want to guide you with yoga, meditation and reflective practices that help you revive the senses, awaken to your passions and reconnect to your inner self. Finally, we want to serve you organic, plantbased meals that delight your palate and satisfy your immune system.

Unadulterated views of the ocean and Turtle Island

Privacy, Safety, Convenience

To ensure absolute relaxation and peace of mind, we have booked the entire villa for our private use. Only a 10 minute cab ride from Toucheng Station, the rooms are beautiful, spacious and clean. Each room is furnished with a large double bed and that is why we suggest having your sidekick in tow. Your partner, friend or family member is there to see you through thick and thin and to celebrate great moments with, so why not enjoy this beautiful retreat together? All rooms have private bathrooms and large windows facing the ocean with nothing but a boardwalk separating the hotel door from the beach. We will meet in the yoga studio on the second floor for our daily practices and in the first floor in the dining room for our meals which we will enjoy in quiet contemplation.

Patti Chou, our experienced yoga teacher

Schedule

Registration

Class size is limited to 10. A minimum of 6 participants required for this retreat to run as scheduled.


Price
Early bird (before October 28): NT 20,000 Regular price: NT 22, 000
*includes accommodation, yoga and meals **does not include transportation


Bank Account: 14058-7210-4465 Bank code: 006
Please transfer your fee and send a message with the last 4 digits of your bank account, your email and mobile number to Patti or Prish to register.
Patti: pattichoulove@gmail.com
Prish: rawchefprish@gmail.com

Workshop Cancellation Policy
There are no refunds, but you are welcome to transfer the registration to someone else.

Your Retreat Guides

Patti Chou

I came to be a yoga teacher while deepening and informing my yoga practice in Dharamshala, India in 2015. I consider myself someone who is navigating their own life while dedicating my work to the support of others navigating their own. I enjoy teaching beginners and am passionate about helping students become more aware of their bodies through a focus on alignment and breath. My classes are influenced by my practice and love of Vinyasa and Ashtanga yoga. Instruction is generally focus on alignment, connection with the body, meditation and breath, while at the same time building strength and stamina. My long-term goal is that students may take what they learn in class, physically and spiritually, and apply it to other aspects of their lives. I invite you to join us to find support in each other, and to build meaningful connections during the retreat and beyond. See you on the mat!

Chef Prish

I love working with food and I love working with people. My background in performance arts and life skills education has helped my create a career in plant-based food and beverage that so far, has spanned 9 years. I believe that food is the most powerful healer on the planet. Not a day goes by where I don’t feel wonder at the intelligence, compassion and wizardry that is contained in fruits and vegetables and how to they relate to specific organs, imparting their magic into making us whole. A balanced diet = a balanced mind = a balanced heart, the holy trinity. I am so excited to go on this journey with you and I know you are going to feel amazing after our weekend together. You don’t have to scale Everest to find peace. Just eat a fortifying, plant-based diet 🙂

Retreat Menu

Gallery of The Wai’Ao Beach Villa

Delicious 3-Course Vegan Menu – A Cooking Class Just for You!

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Learn to cook a delicious 3-course vegan meal with Chef Prish

Contemporary raw, vegan cuisine. Learn to cook a delicious 3-course vegan meal with Chef Prish. Join NAKEDFOOD’s Chef Prish as we learn how to cook healthy, delicious vegan dishes for you and your family. These recipes are designed to make you feel satisfied, energized and full of vitality!

We all want to ensure we get the best, most diverse nutrition from the meals we prepare and eat but we usually don’t have time to cook and end up compromising on our healthy choices. In this class, we are going to learn how to get the most delicious flavours, textures, tastes and nutrition efficiently and easily. You are going to feel nourished and satisfied.

On our Menu:
* Beet, Persimmon and Jicama Salad with Cumin-Lemon & Garlic Dressing
* Tempeh-Mushroom Stew with Barley (imagine the magical flavours of ginger and sesame)
* Orange-Almond Cake

Tempeh is so versatile and easy to work with. It absorbs the flavour of the ingredients you cook with it and it’s a powerhouse of iron.

Class will be 3 hours long. We will cook together then sit down and enjoy the meal together.

Date: January 11 or January 12 (pick one date)
Time: 11:00 – 14:00
Cost: NT 2000

Please email rawchefprish@gmail.com for registration details.

Almond-Orange Cake

 

素食烹飪、為你的身體、心靈和靈魂 Vegan Cooking for the Body, Mind and Soul

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Join NAKEDFOOD’s Chef Prish as we learn how to cook healthy, delicious vegan dishes for you and your family. These recipes are designed to make you feel satisfied, energized and full of vitality! 歡迎您們參加裸食私廚的廚師Prish 舉辦的烹飪課程。您們將學習如何為自己和親愛的人做健康又美味的全素菜餚。這些食譜旨在讓您感到滿足,精力充沛!

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Workshop I

Appetizers開胃菜

In this workshop, Chef Prish will teach you how to make delicious appetizers for your next dinner party. These appetizers use only the freshest, seasonal ingredients and creatively focus on beautiful plating. Impress your guests with these beautiful, delicious and healthy appetizers. 在這個課程中,Prish廚師將教您如何為您下個晚宴做出美味的開胃菜。這些開胃餐點只使用最新鮮、符合時令的食材,還有創意的美麗擺盤。讓這些美麗、美味又健康的開胃菜給您客人留下深刻的印象吧。

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I: kimchi gazpacho I: 泡菜冷湯

We will learn how to make a simple, probiotic-rich kimchi and then we will use the kimchi to make a creamy, protein-rich gazpacho with a fresh avocado, cucumber and apple salad. This recipe is the perfect appetizer because it prepares the palate for the entrée and it assists in better digestion because of the enzyme-rich kimchi. 我們將學習如何做出一個樸實、富含益生菌的泡菜,然後用這個泡菜做出富含蛋白質的泡菜冷濃湯,配以新鮮酪梨、黃瓜及蘋果沙拉。這道菜是個完美的開胃菜,因為它不僅能夠激活您的味蕾,讓您更好的品嘗主菜,且由於泡菜富含酶素,它也能夠協助消化系統

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II: quinoa salad wrap II: 藜麥沙拉捲

This is a fibre-rich, iron-rich start to a meal with lentils, cherry tomatoes, grated pumpkin and a delicious spicy cashew-miso dipping sauce. This appetizer can also be eaten as lunch or brunch and can last in the fridge for a few days. 這是富含纖維和鐵的開胃菜,配以扁豆、小番茄、南瓜絲及美辣味的腰果味噌沾醬。這道開胃菜可以當午餐或早餐食用,並放置冰箱可保存幾天。

III: Dragonfruit Salad III: 火龍果沙拉

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This appetizer is a perfect reflection of “tropical living”, using ingredients are that are local and familiar but in a totally unique way. We will make a salad cream of dragon fruit with ginger, lime, kaffir lime leaves, coconut sugar and on to that we will add freshly chopped jicama with cilantro cashew yoghurt. 這道開胃菜是”熱帶生活”的完美體現。它使用我們熟悉的在地食材,但作法完全獨特。我門是以火龍果、薑、萊姆汁、卡菲爾萊姆葉、椰子糖製作沙拉醬,再加入新鮮切碎的豆薯和香菜腰果優格。

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Workshop II

Fall Entrees秋季主菜

Fall is a time to slow down, to start warming the body, a time to turn inwards and reflect in preparation for Winter’s hibernation. In our Fall class, we will learn three recipes that make use of beautiful, warming Indian spices and Fall vegetables to soothe and comfort the soul. 秋天是放慢生活節奏、開始暖身及向內反省於準備冬眠的季節。在我門的秋季課程中,我們將學習三種食譜。這些食譜使用美麗溫暖的印度香料及秋季蔬菜來舒緩及撫慰靈魂。

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I: Baked Mushroom Tart I:烤蘑菇塔

Learn to cook a baked mushroom tart with Chef Prish

Learn to cook a baked mushroom tart with Chef Prish. This is a delicious, high-protein Fall dish. We will make the base out of macadamia nuts, olive oil and garlic. The filling will be a delicious combination of mushrooms, spinach, zucchini and a cream made out of sunflower seeds.

This is a delicious, high-protein Fall dish. We will make the base out of macadamia nuts, olive oil and garlic. The filling will be a delicious combination of mushrooms, spinach, zucchini and a cream made out of sunflower seeds 這是一道美味及高蛋白質的秋季菜餚。我們會以夏威夷豆、橄欖油及大蒜製作底下的餅皮。內餡是以磨菇、菠菜、櫛瓜及葵花籽奶油的組合製作的。

II: Almond Falafel with Spicy Tomato & Fig Chutney 杏仁法拉費佐番茄無花果酸辣醬

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A delicious, unique recipe that is easy and fun to prepare. Almonds are a rich source of calcium, magnesium and iron. We will use chickpea flour to coat the falafel and we will combine with a delicious, sweet and spicy chutney 準備這美味獨特的食譜是很簡單又好玩的。杏仁是鈣、鎂及鐵的豐富來源。我們將法拉    上鷹嘴豆粉,然後再配美味的印度酸辣醬。

III: Puer Tea-Smoked Tofu III: 普洱茶-燻豆腐

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A beautiful, simple and elegant dish. We will learn the tea-smoking technique that elevates simple tofu to gourmet level. The tofu will be served on a bed of red-beans, mushroom and fern vegetable and combined with a shitake broth. 這是個美麗、樸實及優雅的菜餚。我們將學習如何使用燻茶技術把樸實的豆腐提升到美食的水平。端出時,我們會把豆腐放在紅豆、香菇、蕨菜上再配以香菇湯。

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Workshop III

Desserts 甜點

Desserts are comforting and pleasurable. Raw, vegan desserts are not only comforting and pleasurable, they are also healthy and fortifying. As Fall approaches, the body needs more grounding and warmth. In this desserts workshop, we will make three desserts perfect for Fall. 甜點讓人感到舒服和開心。裸食全素甜點不只讓人感到舒服和開心,也讓身體健康強壯。隨著秋季的來臨,我們身體更需要溫暖。在這個甜點課程中,我們將學習製作最適合在秋天食用的三種甜點。

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I: Raw Chocolate Ganache裸食巧克力甘納許

Who can say no to good, creamy, buttery ganache?! In this vegan version, the ganache is made from macadamia butter, maple syrup, vanilla and magnesium-rich raw cacao. You can store it in the fridge for months (not like it will last that long!) 誰能拒絕吃美味奶油狀的甘納許呢?! 這個全素板甘納許是以夏威夷奶油、楓糖、香草及富含鎂素的生可可豆製作的。您可以放置冰箱裡保存幾個月 (即使我認為您沒辦法讓它放著不吃那麼久!)

II: Raw Pumpkin Cheesecake 裸食南瓜起士蛋糕

Learn to make Raw Pumpkin Cheesecake with Chef Prish

Learn to make Raw Pumpkin Cheesecake with Chef Prish. This recipe is inspired by one of my favourite chefs, Russell James. This cheesecake is one of the best cakes, I’ve ever had. It includes fresh carrot juice, raw pumpkin, cashew, pumpkin spices and seeds and dried fruits. You will love making this and it’s also a clever way to get your children to eat their veggies!

This recipe is inspired by one of my favourite chefs, Russell James. This cheesecake is one of the best cakes, I’ve ever had. It includes fresh carrot juice, raw pumpkin, cashew, pumpkin spices and seeds and dried fruits. You will love making this and it’s also a clever way to get your children to eat their veggies! 這個食譜的靈感來自我最喜歡的廚師之一Russell James。這起士蛋糕是我吃過最好吃的蛋糕之一。它包含新鮮胡蘿蔔汁、生南瓜、腰果、南瓜香料及種子和水果乾。您會享受做這個甜點,這也是一個讓孩子吃蔬菜的巧妙方法!

III: Sweet Potato Cake 紫薯蛋糕

sweet potatao and granola crumble

Purple sweet potatoes are cooked with ginger, then blended into a sweet cream with coconut oil and coconut sugar, served with a baked oat crumble on top. 我們將紫薯及薑一起煮熟、加入椰子油和椰子糖,並將它弄成甜味奶油。端出食,再灑上燕麥碎。

Workshops available upon request. Minimum attendees 20 pax. Please email for details. 請發郵件詳情。最少十。

OmniPork Moussaka

Recipe for OmniPork Moussaka by Chef Prish

OmniPork Moussaka by Chef Prish – Get the recipe.
-fulsome flavours, textures and taste

Some folks might wonder why vegans want to mimic meat if they hate it so much, but the truth is, not all vegans hate meat. Some like meat and give it up for health reasons or for reasons of sustaining the earth and being kinder to animals. Products like this, whilst not being a highly nutritious food, do the job in convincing more people to turn to kinder alternatives without feeling the sting of sacrifice. I don’t plan on making fake meats a part of my everyday lifestyle since absolutely no other food source is as healing nor as compelling as organic fruits and vegetables, but once in a while, I will experiment as any chef should. This is a delicious, elegant and satisfying recipe and should have a place on the dinner table once in a while. Feel free to substitute with tempeh or buy lentils instead.

Recipe: (serves 6)
3 large zucchini
3 russet potatoes
3 round or long eggplant
salt
black pepper
olive oil
celery and carrot powder (if available, not essential)

Wash and slice the vegetables into 1.5cm 8cm x 8cm squares, or as close as possible. Rub with olive oil then season and pan-fry. You could also bake them but I find eggplant a huge pain in the ass to bake. Once cooked, set on kitchen towel and cover to keep warm.

OmniPork Sauce
1/2 large, white onion, fine dice
3 cloves garlic, finely minced
1 tsp fennel seeds
1 punnet of cherry tomatoes (will render a sweeter sauce
OR, 5 large beefsteak tomatoes (more savoury sauce)
2 tsp cumin
1 tsp cinnamon
1 tsp organic cayenne (add 1/2 tsp more if you like it spicy)
1/2 tsp turmeric
1 tsp freshly minced oregano (1 tbls dry)
2 tsp freshly minced parsley (1 tbls dry)
2 tbls dried basil/ 2 tsp fresh
3 tbls gluten-free soy sauce
1.5 cups cooked lentils
2 packs of OmniPork

Made from soy protein, pea protein, mushrooms, rice and beets, it bleeds in the pan like real meat

1. OmniPork must be fully thawed out. Lightly pan-fry until brown. I guess this seals it like meat. Set aside.
2. In a pot, saute the onion until translucent, then add the minced garlic and cook.
3. Add fennel seeds and cook for about 1 minute.
4. Add tomatoes, soy sauce and all the spices. Cook on low heat until the tomatoes are soft and integrated.
5. Once cooked, turn off and spoon in the lentils and browned OmniPork. The steam will further differentiate the texture of the OmniPork and the seasoning will soak in.

Cashew Sour Cream
2 cups of cashew (soaked 8 hours)
1 cup of distilled water
3 tbls fresh lemon juice
1 – 2 tbls raw apple cider vinegar
1 tbls minced dill weed

Blend on high speed until smooth. Chill to thicken.

To Plate

  1. Place a layer of eggplant on the plate. Next, layer of potato on top of the eggplant and finally a layer of zucchini on top of the potato. They don’t have to be perfectly aligned. That way you would get a bite of zucchini, then a bite of potato, etc…far more interesting than the same bite over and over.
  2. Next, add a few fresh slices of raw tomato, maybe throw down some fresh herbs, then spoon over some of your meat sauce.
  3. Add another layer of zucchini, potato and eggplant.
  4. Top with a few spoons of OmniPork meat sauce.
  5. Finally, spoon over a few luxurious spoons of cashew sour cream, some herbs and you are done.

This recipe was inspired by https://www.foodbymaria.com/2019/07/09/plant-based-summer-moussaka/. Don’t forget to Pin this recipe.

Raw, Vegan Dumpling Class

raw, kimchi dumplings – tomato wrappers, kimchi, cashew, sesame paste, sesame oil and liquid amino filling.

I haven’t felt ready or willing to teach this class until now. We need this class now. It’s dynamic in its nutrition and playful in its nature. We need both. I feel that now more than ever, we are reconnecting to food in investigative, appreciative ways. Food heals. There is no if, but or hows about that. Most diseases find their origin in lifestyle choices and most healing originates in changing those lifestyle choices.

the colours of healing

Class Description:

We will be making three different dumplings wrappers using two ingredients, zucchini and tomato. The three colours are red, purple and green. The fillings for each one are as follows:

1.Red dumpling: fresh, abundant Italian herbs, cashew paste, fresh lemon, garlic, black pepper

2. Purple dumpling: walnut, garlic, liquid amino, chives, cabbage

3. Green dumpling: preserved lemon skin, marinated mushroom, spinach, cashew

This will be a long class and requires a lot of hands-on involvement. If you love food with an artistic flair and explosive nutritional content, this is the class for you. Complimentary gift of umami, handmade vegetable powders for you to continue your culinary adventures at home.

workshops are a great way to meet new friends with shared interests
  • Date: 26 April, 2020
  • Time: 14:00 – 17:00
  • Location: available after registration
  • Investment: NT 2500
  • Sign Up: rawchefprish@gmail.com