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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.
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.
- Date: 26 April, 2020
- Time: 14:00 – 17:00
- Location: available after registration
- Investment: NT 2500
- Sign Up: firstname.lastname@example.org
This class never gets old. It’s wonderful that people are still eager to learn how to make fermented tree-nut cheese and do it regularly at home. This time, I taught this class in collaboration with integrative nutrition school, Enliven. The founder, Dr. Lichuan Chen, earned his PhD in toxicology at the University of Kentucky and did post-doctoral research at the National Cancer Institute of the National Institutes of Health in Bethesda, Maryland (outside Washington, DC). He continued his work at the Office of Alternative Medicine, now renamed National Center for Integrative Medicine.
At the age of 37 Dr.Chen discovered his medical intuitive abilities while studying human energy systems and has integrated his talents to create unique wellness systems. Presently Dr. Chen spends his time teaching in Taiwan and Malaysia and brings people to India to experience ancient Indian healing and detoxification procedures from the system known as Siddha Vaidya which pre-dates Ayurvedic medicine. (bio from: http://www.korenpublications.com).
I met Dr. Chen at my restaurant years ago and since then have always delighted in listening to his wisdom about diet and nutrition and enjoying his charismatic, warm energy. He has hundreds of loyal followers who apply his teachings to their daily lives and benefit tremendously through it.
He has written several nutrition books that have landed on the Taiwan Top 10 Best Sellers List in the nutrition category, amongst them books on healthy oils and the ketogenic diet, which he strictly follows.
When Dr. Chen found my restaurant, he became a supporter and shared news about our high fat, zero to no carb and healthy protein menu. Soon, I started teaching at his school. I love teaching at his school because people there are passionate, serious and intuitive about food and its immediate impact on the body.
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!
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。
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
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
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。
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。
I: Baked Mushroom Tart I:烤蘑菇塔
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
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
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。
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。
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
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
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。