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

3-ingredient chocolate sauce

Rich, thick and delicious

You can have your chocolate sauce and eat it. Here’s a recipe for a magnesium and iron rich chocolate sauce with only three ingredients:

2 cups of toasted walnuts
1/4 cup of plantbased protein powder
1/4 cup of cacao powder

Walnuts toast fast so please watch the oven carefully. I used Sun Warrior protein powder and it has about 11 different ingredients in it like kelp, spirulina, stevia, tremella mushroom, bamboo silica etc. I must admit the stevia taste takes getting used to. If you have a sugar-free powder, use that and add your own sugar.

Ingredients

Invest in a good quality cacao powder. The difference between something like the Navitas brand and Hershey’s is like the difference between an aged, refined wine and Costco boxed wine.

Blend all three ingredients together for about 2-3 minutes in high speed. Leave it to thicken for a few hours in the fridge. Overnight best.

Enjoy with fresh fruit, pancakes, ice-cream or cake. It will make a great filler between cakes.

Get the recipe at RawChefPrish.com! You can have your chocolate sauce and eat it. Here’s a recipe for a magnesium and iron rich chocolate sauce with only three ingredients. Use it on pumpkin pie pancakes or enjoy with fresh fruit, ice-cream, or cake!

Mushroom, Dill Cheese & Broccoli Blini

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The picture above is a mushroom, dill cheese & broccoli Blini, of which the base is made of buckwheat flour. I am delighted with the mouthfeel. It behaves like a conventional shortcrust pastry, which is divine.

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Blini Base
2 cups buckwheat flour
1/4 cup flax meal (no gooey mouthfeel, I promise)
2 tbls dried oregano
1 tsp smoked paprika salt
2 tbls olive oil
1/2 – 3/4 cup water (start with less and feel your way through)

Mix it all up and you should get a dough like this:

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Roll it out and use a blini mould, or bottle lid to cut out circles:

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Dehydrate for about 4 – 5 hours then remove. You don’t want them to crack and get all bendy and dry. You want a bit of moisture in the centre.

Next, the cheese. This is a simple cheese, no fermentation or culturing.

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Dill Cheese
1 cup soaked and rinsed cashew
1 tbls nutritional yeast
1/2 tsp salt
3 tbls water
1 tbls dill

Blend till smooth. Set aside.

Broccoli
1 head organic broccoli
1 clove garlic
1.5 – 2 tbls red wine vinegar
2 tbls olive oil
salt and pepper

Slice the florets off the head, as close to the florets as possible. Wash in hot water and drain then blitz until it resembles crumbs as in the picture below.

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In a small blender, add the minced clove of garlic, red wine vinegar, water, salt and pepper and blend. Slowly add the oil in until the dressing is emulsified.Pour this dressing over the broccoli and set aside.

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Mushrooms
1 punnet oak mushrooms
2 tbls flax oil
2 tbls balsamic vinegar
salt and pepper

Wipe the mushrooms with a paper towel. Slice the stems off then slice the mushrooms into thin slices. In a separate bowl, whisk the dressing ingredients together then add it to the mushrooms and mix well. Set Aside.

Assembly

Place two blini bases on a plate. Add a healthy dollop of dill cheese and make as level as possible but not flat. Add a mound of broccoli. Don’t press this layer flat, now you want height. Take three pieces of mushroom and lay them on top of the broccoli. Add some dried pomegranate seeds. Dress the plate in chopped, candied almonds, sprigs of rosemary, cracked black pepper and a few drops of olive oil on top of each blini.

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My Time at the Matthew Kenney Raw Cuisine Academy

Dearly Beloved, We are gathered here today to mourn the absence of the strange, hippy-dippy farmers’ markets, so frequent in Santa Monica that Taipei has not.

Full of flourescent cruciferous creatures inviting hallucinatory inspection, raw honey as varied in flavours as the very flowers that exist, roses, freshly-plucked and of raucous colour, dripping dewy sweetness, dates, soft, nutty, thick, pasty, sweet, delicious and best of all; people: multi-coloured, squat, fat, thin, tall, short, petite, brusque, eye contact, eye contact, eye contact. I was quenched.

My favourite memory of the early morning market in Santa Monica was the sight of a beautiful, large Rastafarian vendor who would accuse me of being scared and shy when I did not want to enter his stall. Burning incense of strange form and colour, draped in African kaftans, his determined eyes finally begged my entry. Good thing too, since his natural creams solved a skin problem for my boyfriend.

Aside from the lovely Rastafarian and strange young foot fetishist who courted my boyfriend’s feet a few times on the beach, Santa Monica was a life-changing experience. I attended “Food and Wine”‘s best-rated plant-based cuisine academy in the world and honestly loved every moment of it.  Matthew Kenney Cuisine Academy is a student’s dream and the restaurant attached to the academy, a healthy eater’s necessity. The course was a month-long, 5 days a week, 6 hours a day. We were gifted beautiful Japanese chef’s knives on the first day, handed to us in what looked to be rifle bags which we had to sling across our backs, making us feel like chef ninjas. Ok. Maybe it was just me, but I felt fierce. I met the most down to earth, friendly, knowledgeable people whom I now consider to be new friends.

The month flew by and I learned a lot of how to set up mise en place and to communicate with people in a kitchen. The recipes were pretty basic but it was great to learn different ways of doing what I already have learned. Even though I had prior knowledge, it was still beneficial.

All the teachers were great, each giving every student individual attention and pushing us where we needed to be pushed, very encouraging, whacky and fun! I am definitely going back for the advanced course and look forwrad to sharing what I learn, too.

Addictive (Healthy) Raw Chocolate Fudge! Be Gone, Winter Blues!

Raw Vegan Fudge - Get the recipe

This raw chocolate fudge gives me such satisfaction, bite after bite after bite.

Make it. In bulk. It will disappear quickly! But that’s cool because it’s made with 4 simple ingredients that carry great health benefits: nuts, cacao powder, maple and coconut oil. Now go read a label on a box of commercial fudge and feel your tummy turn.

Recipe

Blend two cups of your favourite nuts on medium speed for about 15 minutes until it turns to butter. You will need to stop and scrape down the sides of the blender until you incorporate all the little bits of nut that stick to the sides of the blender. Your nutter-butter production will go through several phases:

ground nut flour – paste – thick creamy paste – oils release – full liquid

IMG_1742 Coconut butter (solidified)

Please bear in mind that not all nuts behave well as butters. Macadamia is a dream to work with, turning into butter before you even reach ten minutes. Cashews are very starchy but turn out a good butter. Almonds are difficult because they turn into a thick paste and don’t easily release their oils. If this happens, do stop blending and just use the paste as you would a butter.

Once your nuts have turned to butter, add 2 tablespoons of maple and raw cacao powder (or more), then blend until it is incorporated. Using a spatula or spoon, remove the thick, sticky mass from the blender into a bowl and give it a final squeeze and mix with your hands.

Pull out your favourite ice cube trays (with shapes) or simply line a square or rectangular-shaped container with plastic and press the fudge mass into the container. Flatten with your palm and neaten the edges so they are flat and straight. Refrigerate while you make the chocolate coating. If you’re using ice cube trays, leave enough space at the top to finish with chocolate coating. I use 1 tablespoon of fudge for each mould. photoChocolate Coating

1/2 cup coconut oil (melted over low heat, double boiler style)

4 tbls raw cacao powder

4 tbls maple

Mix all together until smooth. Take fudge out of fridge and gently spoon the chocolate over the fudge if you used mould. If you used a container, simply pour the chocolate over. Let it set it the fridge for an hour then un-mould or turn out of the container and slice into squares.

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