About

 

About—Sayuri

Retreat chef & raw food trainer

healthy / raw / vegan cafe food consultant

After spending her journey as vegan chef in Japan, then 5 years in India as yoga retreat chef, and then as raw food chef over 3 years for the yoga teacher training in Bali, she established herself in Ubud, Bali. her co-creation of “the seeds of life” raw food café in Ubud had stated her specialties as café producers and healthy food consultant for cafes & retreat centers.

She leads many retreats & teaches the raw food workshops around the worlds.

She taught in seeds of life chef training and now she runs her own raw food chef training & retreat regularly in Bali. https://balirawchef.com/bali-raw-food-chef-training/

she is the author of 4 cookbooks available on amazon. https://www.amazon.com/author/sayuritanaka

As a raw/vegan/macrobiotic chef and teacher, Sayuri offers an experience of what it’s truly like for the body to be nourished and the heart to be opened through her food. As a teacher, she demonstrates the simplicity of physical and spiritual transformation through food. For a decade, this knowledge has taken her around the world to share with others.

Being a yoga practitioner herself, Sayuri has catered for yoga retreats in India, Bali, Australia, North and South America, and Europe, and studied at some of the great academies and institutes of raw food and macrobiotics, giving her a greater understanding of preparing foods for yogis’ individual needs.

Sayuri encourages and promotes a healthy, sustainable, and highly conscious lifestyle for all of us, the earth, and the future through teaching about raw food and holding cooking workshops and training around the world, and by sharing the love and knowledge she has within.

As yoga transforms you, so does her food—guaranteed!

About—My experience

Since my childhood, cooking has been always my thing as of the influence of my mother.
From early in my age, I’ d been experimenting tofu dessert and cheese without dairy etc., so my enthusiasms toward the healthy food lead me into the natural food cooking carrier naturally.
Working in the café 8, Pure Café, vegan cafe in Tokyo established my basic of vegan cuisine after 4 years in the worldwide delicatessen style cafe in Tokyo.
Having studied macrobiotic at Lima Cooking School in Tokyo, self-studied natural hygiene and plant-based nutrition, I found myself in the raw food lifestyle even before I started learning it.
2006, started Ashtanga yoga & travelling to India, Bali, Thailand, Australia and NZ-land searching for yoga and cooking.
2007-11, i cooked/uncooked in the Purple Valley Yoga Retreat Centre in Goa, India, 6 months in a year, prepared meals for 40-70 Yogis, started regular cooking classes.
2009&10, through assisting raw food chefs in Bali at Radiantly Alive Yoga Teacher Training, and working in the raw food café, Samudra, in Australia, I established my carrier as “raw food chef”.
2010-13, catered as a raw food chef for Radiantly Alive Yoga Teacher Training, prepared all-raw meals for 50-80 Yogis, also taught radiantly alive living food chef certification course. Having studied at Matthew Kenny Academy and experience of work-exchange at Dr. Gabrielle Cousin’s rejuvenation center of “Tree of Life” in Arizona around same time helps to established the know-how to teach professionally.
Around the same time, I started organizing yoga retreats in Bali on my own. ,
Since then, I d been invited for yoga retreats & trainings, raw food workshops around the world;
Green path Yoga (USA), Menorca yoga retreat (Spain), Triopetra Yoga Retreat (Crete), Tarik Thami s Ashtanga yoga retreat (Morocco), Samudra retreat, Yoga Arts, (Bali), Samahita Yoga Retreat Center, for raw food menu consulting (Thailand), Amy Rachell’s Raw Food Chef Certification, for teaching raw food (Bali), Rolf & Marci’s Living Yoga, Living Food intensive Training, for teaching & catering, (India), Ashtanga yoga retreat (Mexico), Ashtanga yoga & Raw food Peru with Mark, Sacred Valley (Peru, Machu Picchu, ), Mexico Raw workshops (Tulum, Mexico city, Queretaro, Monterrey, Guadalajara), Ashitanga Yoga Peru, ,(Peru), Anokhi Garden Café, Bean Me Up (India) for workshop and Japan.
In 2014, I co-established the raw food café & tonic bar, the seeds of life, Ubud, Bali. I also co-established the seeds of life raw food chef training and taught 2013-2015 in Bali.
Now, based in Bali, organizing my own raw food training & raw food & yoga retreats as well as travelling around the world for teaching and catering.
Recently studied Plant-Based nutrition Certificate program by Dr. T. Colin Campbell, and pursuing the enthusiasm on living food nutrition and its benefit on physical, mental & spiritual level.

About—My journey

It was my mother introduced me the joy of cooking when I was a kid. Among all my friends, I am well known for my sweet tooth. Yes, I can easily live on sweets unless someone keeps an eye on me!
From an early age, I loved making and eating sweets and tried out all the recipes in the dessert book.
I started sharing with friends. After school, all my friends came to my place waiting for my cookies and cakes to be ready. I never gained weight, no matter how much dessert I ate, until I had to stop club activities to study for high school. That was when I switch my interest to “healthy” desserts. I started making tofu desserts and whole-grain baked goods without dairy and white sugar. The beginning seemed to be good, but at that time all my interest was about calories. I wanted to eat delicious sweets but did not want to gain weight. So I started getting into low-sugar, low-fat, low-calorie sweets that I believed were the healthiest options. I tried all the sugar alternatives available at that time, which I look back on now as the worst choices, such as aspartame and vegan margarines.

As a result, all those chemicals made me out of balance, of course. I became terrified to eat normal sweets. I could not even touch the hearty kind of grandma-made sugary desserts. Then somehow, my extremely “healthy” desserts became my escape.
I filled my loneliness and sadness, anxiety and unfulfilled-ness … all my negative emotions with that food …

So it was revolutionary when I discovered macrobiotics. How fascinating to know that the food we eat reflects on who and how we are and what we think. I understood on a deep level that it actually reflects on everything happening around us. I thought how beautiful it was creating peace and harmony by eating organic, local, seasonal food and balancing our physical and mental states by choosing the constitution of the universal energy of the food. I grasped the potential of food to heal others and myself.

For me, who was brought up with the SAD (Standard American Diet), suddenly everything started making sense. It even changed my way of seeing things. It also changed my whole attitude of “eating,” and I started regaining the joy of eating and sharing that I had been missing so long. What most hooked me were the vegan macrobiotic desserts. Making all the delicious, earthy, grounding goodies was so nurturing and made me feel content. I felt more nourished by sharing and by eating consciously with appreciation. I started exchanging the energy of love by making food for people and by sharing it with others. Suddenly love within started circulating again. Then everything else started flowing.

Having worked ay the world-wide delicatessen style café helps me to understand all the different flavor, and I established my basic foundation of vegan cuisine while cooking at a vegan café called Pure Cafe in Tokyo.
I studied Macrobiotics, a diet which promotes self-healing by balancing the yin and yang aspects of nature and incorporates this into the traditional Japanese diet, at the Lima Cooking School in Tokyo. I also self-studied plant-based nutrition philosophy and Natural Hygiene Diet.
I also started practicing yoga, and that was the beginning of my whole journey. I traveled to India, Bali, Thailand, Australia and New Zealand looking for yoga and the opportunity to cook for people. Along the way, the people I met introduced me to “raw food”. Some of them made nori rolls with avocado, cashew sauce and sprouts (no rice!), and it was exactly the same way I used to make it! I discovered I had been intuitively living the raw food lifestyle before I even knew the name for it and started learning it!

Encounter to “raw food” during my travel, I felt, “this is it!” They were the healthy choices I had been searching for for a long, long time. All the joy, happiness, deliciousness, and sensations were the next level. Although vegan macrobiotic foods were delicious, grounding, and nurturing, raw living foods were absolutely amazing, uplifting, more expressional and sensational, and completely guilt-free!

After traveling for a year, I cooked for yogis and guests at Purple Valley Yoga Retreat Centre in Goa, India for over 4-5 years. I initially cooked vegan and vegetarian meals, but from the requests of the guests as well as my own interest in the subject, my focus shifted more towards raw living food. As the percentage of raw food on the menu increased, I started to become known as a “raw food chef”.
During Purple Valley’s off-season, I traveled to Bali, Australia and USA. I assisted raw food chefs in Bali, worked at a raw food cafe “Samudra” in Australia, studied at “Matthew Kenney Academy” in USA, work-exchanged in “the tree of life” and gradually established my career as raw food chef. In Bali, I worked at Radiantly Alive yoga teacher training for over 3 years, providing gourmet raw food for sometimes to 70-80 students and teachers. When Radiantly Alive started offering raw food chef training in addition to their yoga teacher training, I became a raw food teacher as well as a chef. Since then, I have been invited all over the world as a chef for yoga retreats and trainings, and as raw food teacher in the United States, Mexico, Peru, Europe, Morocco, Thailand, Australia and Japan and many other countries.

Since then, based in Ubud, Bali, Indonesia, co-established the seeds of life raw food chef training and taught 2013-2015 in Bali, also co-established Raw Food Cafe & Tonic Bar, “the Seeds of Life” in Ubud, Bali.

Through my journey of food and yoga, I was searching for love and a connection with nature, every living being and the universe, and I came to the point where my pursuit of searching has now been transformed into the place whereby I share whatsoever I have within.
Whatever I was searching for, I found it always within me.
And it has always been love.
I found myself nourished and deeply touched by giving love in the form of my food.

We eat energy. And we exchange the energy of love though food. If “you are what you eat,” I want to become the love that I eat. I want to become the solid, flowing, shining, and endless love within by eating healthy, nutritious, vibrational food.

I am still on the journey, learning myself. Each experience is precious to further understand myself—the journey of finding the true love within so that I can become the flow of the light. And I know it is my karma to learn that through my food!

About—Sayuri

Retreat chef & raw food trainer

healthy / raw / vegan cafe food consultant

After spending her journey as vegan chef in Japan, then 5 years in India as yoga retreat chef, and then as raw food chef over 3 years for the yoga teacher training in Bali, she established herself in Ubud, Bali. her co-creation of “the seeds of life” raw food café in Ubud had stated her specialties as café producers and healthy food consultant for cafes & retreat centers.

She leads many retreats & teaches the raw food workshops around the worlds.

She taught in seeds of life chef training and now she runs her own raw food chef training & retreat regularly in Bali. https://balirawchef.com/bali-raw-food-chef-training/

she is the author of 4 cookbooks available on amazon. https://www.amazon.com/author/sayuritanaka

As a raw/vegan/macrobiotic chef and teacher, Sayuri offers an experience of what it’s truly like for the body to be nourished and the heart to be opened through her food. As a teacher, she demonstrates the simplicity of physical and spiritual transformation through food. For a decade, this knowledge has taken her around the world to share with others.

Being a yoga practitioner herself, Sayuri has catered for yoga retreats in India, Bali, Australia, North and South America, and Europe, and studied at some of the great academies and institutes of raw food and macrobiotics, giving her a greater understanding of preparing foods for yogis’ individual needs.

Sayuri encourages and promotes a healthy, sustainable, and highly conscious lifestyle for all of us, the earth, and the future through teaching about raw food and holding cooking workshops and training around the world, and by sharing the love and knowledge she has within.

As yoga transforms you, so does her food—guaranteed!

About—My experience

Since my childhood, cooking has been always my thing as of the influence of my mother.
From early in my age, I’ d been experimenting tofu dessert and cheese without dairy etc., so my enthusiasms toward the healthy food lead me into the natural food cooking carrier naturally.
Working in the café 8, Pure Café, vegan cafe in Tokyo established my basic of vegan cuisine after 4 years in the worldwide delicatessen style cafe in Tokyo.
Having studied macrobiotic at Lima Cooking School in Tokyo, self-studied natural hygiene and plant-based nutrition, I found myself in the raw food lifestyle even before I started learning it.
2006, started Ashtanga yoga & travelling to India, Bali, Thailand, Australia and NZ-land searching for yoga and cooking.
2007-11, i cooked/uncooked in the Purple Valley Yoga Retreat Centre in Goa, India, 6 months in a year, prepared meals for 40-70 Yogis, started regular cooking classes.
2009&10, through assisting raw food chefs in Bali at Radiantly Alive Yoga Teacher Training, and working in the raw food café, Samudra, in Australia, I established my carrier as “raw food chef”.
2010-13, catered as a raw food chef for Radiantly Alive Yoga Teacher Training, prepared all-raw meals for 50-80 Yogis, also taught radiantly alive living food chef certification course. Having studied at Matthew Kenny Academy and experience of work-exchange at Dr. Gabrielle Cousin’s rejuvenation center of “Tree of Life” in Arizona around same time helps to established the know-how to teach professionally.
Around the same time, I started organizing yoga retreats in Bali on my own. ,
Since then, I d been invited for yoga retreats & trainings, raw food workshops around the world;
Green path Yoga (USA), Menorca yoga retreat (Spain), Triopetra Yoga Retreat (Crete), Tarik Thami s Ashtanga yoga retreat (Morocco), Samudra retreat, Yoga Arts, (Bali), Samahita Yoga Retreat Center, for raw food menu consulting (Thailand), Amy Rachell’s Raw Food Chef Certification, for teaching raw food (Bali), Rolf & Marci’s Living Yoga, Living Food intensive Training, for teaching & catering, (India), Ashtanga yoga retreat (Mexico), Ashtanga yoga & Raw food Peru with Mark, Sacred Valley (Peru, Machu Picchu, ), Mexico Raw workshops (Tulum, Mexico city, Queretaro, Monterrey, Guadalajara), Ashitanga Yoga Peru, ,(Peru), Anokhi Garden Café, Bean Me Up (India) for workshop and Japan.
In 2014, I co-established the raw food café & tonic bar, the seeds of life, Ubud, Bali. I also co-established the seeds of life raw food chef training and taught 2013-2015 in Bali.
Now, based in Bali, organizing my own raw food training & raw food & yoga retreats as well as travelling around the world for teaching and catering.
Recently studied Plant-Based nutrition Certificate program by Dr. T. Colin Campbell, and pursuing the enthusiasm on living food nutrition and its benefit on physical, mental & spiritual level.

About—My journey

It was my mother introduced me the joy of cooking when I was a kid. Among all my friends, I am well known for my sweet tooth. Yes, I can easily live on sweets unless someone keeps an eye on me!
From an early age, I loved making and eating sweets and tried out all the recipes in the dessert book.
I started sharing with friends. After school, all my friends came to my place waiting for my cookies and cakes to be ready. I never gained weight, no matter how much dessert I ate, until I had to stop club activities to study for high school. That was when I switch my interest to “healthy” desserts. I started making tofu desserts and whole-grain baked goods without dairy and white sugar. The beginning seemed to be good, but at that time all my interest was about calories. I wanted to eat delicious sweets but did not want to gain weight. So I started getting into low-sugar, low-fat, low-calorie sweets that I believed were the healthiest options. I tried all the sugar alternatives available at that time, which I look back on now as the worst choices, such as aspartame and vegan margarines.

As a result, all those chemicals made me out of balance, of course. I became terrified to eat normal sweets. I could not even touch the hearty kind of grandma-made sugary desserts. Then somehow, my extremely “healthy” desserts became my escape.
I filled my loneliness and sadness, anxiety and unfulfilled-ness … all my negative emotions with that food …

So it was revolutionary when I discovered macrobiotics. How fascinating to know that the food we eat reflects on who and how we are and what we think. I understood on a deep level that it actually reflects on everything happening around us. I thought how beautiful it was creating peace and harmony by eating organic, local, seasonal food and balancing our physical and mental states by choosing the constitution of the universal energy of the food. I grasped the potential of food to heal others and myself.

For me, who was brought up with the SAD (Standard American Diet), suddenly everything started making sense. It even changed my way of seeing things. It also changed my whole attitude of “eating,” and I started regaining the joy of eating and sharing that I had been missing so long. What most hooked me were the vegan macrobiotic desserts. Making all the delicious, earthy, grounding goodies was so nurturing and made me feel content. I felt more nourished by sharing and by eating consciously with appreciation. I started exchanging the energy of love by making food for people and by sharing it with others. Suddenly love within started circulating again. Then everything else started flowing.

Having worked ay the world-wide delicatessen style café helps me to understand all the different flavor, and I established my basic foundation of vegan cuisine while cooking at a vegan café called Pure Cafe in Tokyo.
I studied Macrobiotics, a diet which promotes self-healing by balancing the yin and yang aspects of nature and incorporates this into the traditional Japanese diet, at the Lima Cooking School in Tokyo. I also self-studied plant-based nutrition philosophy and Natural Hygiene Diet.
I also started practicing yoga, and that was the beginning of my whole journey. I traveled to India, Bali, Thailand, Australia and New Zealand looking for yoga and the opportunity to cook for people. Along the way, the people I met introduced me to “raw food”. Some of them made nori rolls with avocado, cashew sauce and sprouts (no rice!), and it was exactly the same way I used to make it! I discovered I had been intuitively living the raw food lifestyle before I even knew the name for it and started learning it!

Encounter to “raw food” during my travel, I felt, “this is it!” They were the healthy choices I had been searching for for a long, long time. All the joy, happiness, deliciousness, and sensations were the next level. Although vegan macrobiotic foods were delicious, grounding, and nurturing, raw living foods were absolutely amazing, uplifting, more expressional and sensational, and completely guilt-free!

After traveling for a year, I cooked for yogis and guests at Purple Valley Yoga Retreat Centre in Goa, India for over 4-5 years. I initially cooked vegan and vegetarian meals, but from the requests of the guests as well as my own interest in the subject, my focus shifted more towards raw living food. As the percentage of raw food on the menu increased, I started to become known as a “raw food chef”.
During Purple Valley’s off-season, I traveled to Bali, Australia and USA. I assisted raw food chefs in Bali, worked at a raw food cafe “Samudra” in Australia, studied at “Matthew Kenney Academy” in USA, work-exchanged in “the tree of life” and gradually established my career as raw food chef. In Bali, I worked at Radiantly Alive yoga teacher training for over 3 years, providing gourmet raw food for sometimes to 70-80 students and teachers. When Radiantly Alive started offering raw food chef training in addition to their yoga teacher training, I became a raw food teacher as well as a chef. Since then, I have been invited all over the world as a chef for yoga retreats and trainings, and as raw food teacher in the United States, Mexico, Peru, Europe, Morocco, Thailand, Australia and Japan and many other countries.

Since then, based in Ubud, Bali, Indonesia, co-established the seeds of life raw food chef training and taught 2013-2015 in Bali, also co-established Raw Food Cafe & Tonic Bar, “the Seeds of Life” in Ubud, Bali.

Through my journey of food and yoga, I was searching for love and a connection with nature, every living being and the universe, and I came to the point where my pursuit of searching has now been transformed into the place whereby I share whatsoever I have within.
Whatever I was searching for, I found it always within me.
And it has always been love.
I found myself nourished and deeply touched by giving love in the form of my food.

We eat energy. And we exchange the energy of love though food. If “you are what you eat,” I want to become the love that I eat. I want to become the solid, flowing, shining, and endless love within by eating healthy, nutritious, vibrational food.

I am still on the journey, learning myself. Each experience is precious to further understand myself—the journey of finding the true love within so that I can become the flow of the light. And I know it is my karma to learn that through my food!