Like the “Vegan Yumz” page on FB, write a comment and stand a chance to win a box of raw, vegan chipotle brownies to the value if NT 1238.
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
- 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.
- 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.
- Make sure you have as little physical contact with the bowl to maintain the chilled temperature.
- 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.
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.
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.
Class size is limited to 10. A minimum of 6 participants required for this retreat to run as scheduled.
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.
Workshop Cancellation Policy
There are no refunds, but you are welcome to transfer the registration to someone else.
Your Retreat Guides
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!
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 🙂
Gallery of The Wai’Ao Beach Villa
This gallery contains 15 photos.
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
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.
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
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.
- 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.
- Next, add a few fresh slices of raw tomato, maybe throw down some fresh herbs, then spoon over some of your meat sauce.
- Add another layer of zucchini, potato and eggplant.
- Top with a few spoons of OmniPork meat sauce.
- 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.