About Chef Prish

I am a contemporary raw, vegan chef who specialises in corporate catering, pop-up events, workshops, tastings and demos. I am a public speaker and also collaborate with the right corporate brands to bring more raw, vegan food awareness and enjoyment to people of all walks of life. Having co-founded Taiwan's first contemporary raw, vegan restaurant, NAKEDFOOD, I now have some experience that I would like to share with you. Please contact me for your catering, pop-up or consultancy needs.

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

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

Walnut, Lentil and Quinoa Salad Wrap with Spicy Miso-Cashew Dipping Sauce

This wrap is delicious. Make it. Eat it. Feel good.

Even though the weather is cooling down in the southern hemisphere and warming up in the northern hemisphere, this wrap is perfect for all seasons because it has some warming ingredients like chili, miso, walnuts and lentils and cooling, raw vegetables. Have it for lunch or serve it as an appetizer. It’s a delicious, nutrient-packed dish. Lentils are the perfect protein boost, a complex carbohydrate, high in fibre and low in fat. And, we all love quinoa because quinoa is blah blah blah blah blah…

Recipe:

  • quinoa 200g
  • lentils 80g
  • pumpkin 200g
  • sprouts 120g
  • walnuts 40g
  • cherry tomatoes 16 pc
  • bok choy 40g
  • vietnamese rice paper wrap
  • get a freaking kitchen scale

The only cooked ingredients are the quinoa and lentils. Cook each separately until um, cooked. Salt them, too. Nothing worse than unseasoned lentils. If you are feeling particularly affectionate towards clove, throw some in with the lentils as they cook. I find it morally questionable to cook beans and lentils without clove. They are God’s little heat missiles, warming up the extremities and adding general joy to the oral cavity. Good luck fishing them out, though. Or, if you are serving them to anyone you don’t feel a horrible affection towards, leave them in.

After the quinoa and lentils are cooked, drained and cooled, combine with with the rest of the ingredients. You want to grate the raw pumpkin (yes, yes, you can eat pumpkin raw and you really should), quartered cherry tomatoes, roughly torn bok choy leaves, roughly chopped sprouts (have you ever been able to bite into a long-ass sprout without completely unraveling your wrap or your dignity? No? I didn’t think so. Rough chop). Finally, rough chop the walnuts and throw them in, too.

Preparing the rough chop the sprouts

If you are not deft with handling gooey, sticky, temperamental rice paper wraps that simply collapse into a sticky heap in under 1 minute, then stop here and simply eat the salad out of the bowl, after adding this insanely delicious miso sauce. If you can handle rice wraps then lay one out on your board, using your palms, lightly rub them down with wet hands. Lay them back down again and spoon a few spoonfuls into the middle of the wrap, then say a prayer to the rice paper gods and start wrapping. Here’s a helpful video using the soaking method:

Sawse Recipe: (see how I made it rhyme with “bawse”? Cos this sawse truly is bawse.

  • cashew 200g
  • miso 40g
  • liquid amino 12g
  • lemon juice 8g
  • maple syrup 18g
  • thai chili 4g

Soak the cashew for 8 hours. This removes the thick starch, phytic acid (which inhibits digestion) and dodgy black dust from transportation. After soaking, rinse well a few times. Next, add the cashew to a blender and process with the rest of your ingredients unto smooth and silky. Liquid amino is a soy sauce substitute that is also gluten free and way more delicious than soy sauce. Easily discoverable at any organic store or the treasure troves of online supermarkets.

fearful encounter with wraps

This is a large amount of sauce. Portion and freeze. It will last three months in the freezer, 5 days in the fridge and 1 second on your lips. Hopefully, it will last 32 seconds in your oral cavity before it plummets into the digestive chamber because you know, chewing food properly is the second phase of digestion, the first being smelling the food. Prevent bloat and gas by chewing your food. Also, don’t talk with your mouth full because that is quite unpleasant to look at. Finally, be a good human and just make this goddamn recipe.

PS: plating suggestion in picture.