Greens & Grains on the Deep Blue Sea Cookbook Fabulous Vegetarian Cuisine from The Taste of Health Cruises Sandy Pukel and Mark Hanna

ISBN: 0-7570-0287-0 Length: 256 Pages Size: 7.5 X 9-inch Format: Quality Paperback 2-color Category: Cooking/Vegetarian Price: $16.95 US Availability: In Print Click below for: Synopsis • Contents Introduction • Reviews

Synopsis

You are invited to come aboard one of America’s premier health cruises. Too busy to get away, you say? Well, even if you can’t swim in the ship’s pool or pamper yourself at its world-class spa, you can still indulge yourself at the captain’s table--if not on the ship itself, then in the comfort of your own home. Natural foods expert Sandy Pukel and master chef Mark Hanna have put together Greens & Grains on the Deep Blue Sea Cookbook--a titanic collection of healthful and delicious vegetarian recipes that are among the most popular dishes served aboard The Taste of Health cruises.

Offered through Costa Cruise Line, The Taste of Health cruises have served thousands of health-conscious vacationers magnificent meals--morning, noon, and night. Each of the over 200 kitchen-tested recipes has been created to provide not only great taste and visual appeal, but also maximum nutrition. Choose from among the book’s innovative and distinctive selection of taste-tempting appetizers, hearty soups, sensational salads and dressings, elegant entrŽes, satisfying side dishes, and delectable desserts. Easy-to-follow instructions make this user-friendly cookbook an absolute delight.

Although you and your family may not have the opportunity to set sail on an actual Taste of Health cruise, with Greens & Grains on the Deep Blue Sea Cookbook, you can re-create its signature dishes at home--time and time again. You will quickly discover what the ship’s captain means when he wishes you good health and fine dining.

Sandy Pukel has been intimately involved in the natural foods industry for over three decades, and has established an international reputation as a leader in this field. He is a natural foods icon in South Florida, where he taught vegetarian cooking in the early 1970s and owned and operated the landmark Oak Feed natural foods store. Together with world macrobiotic leader Michio Kushi, Sandy established a network of learning centers throughout Florida to teach natural foods cooking and holistic health. Sandy has also been instrumental in the establishment of several natural foods businesses. Grains & Greens is the direct outcome of Sandy’s latest adventure, Holistic Holiday at Sea, a holistic Caribbean cruise featuring delicious vegetarian foods and an education program that includes yoga, Pilates, macrobiotics, meditation, cooking classes, and much more.

Upon meeting Michio Kushi and Herman and Cornelia Aihara in 1977, Mark Hanna was inspired to begin his education in macrobiotics. He started his studies at the Kushi Institute in Boston, Massachussets in 1978. Over the next twenty years, he traveled to study houses, summer conferences, and seminars throughout North America. Through his travels, he began cooking at macrobiotic centers, yoga retreats, Buddhist retreats, natural food cafŽs, and restaurants. He developed a creative approach to the normally austere macrobiotic cuisine. As his reputation grew as an events chef, he was hired to do several large-scale meetings in Europe. Since then he has traveled extensively throughout the world cooking for both small and large formal affairs. In addition to his love of cooking, he has also pursued his passion for painting.

Contents

Acknowledgments
Foreword

Introduction
1. Set Sail Starters
2. Soup Bowl Bounty
3. Five-Star Salads
4. Oceans Away Entrées
5. Seaworthy Sides
6. Perfect Endings

Resources
About the Authors
Metric Conversion Tables
Index

Introduction

What does a cruise have to do with a cookbook? Well, cruises are supposed to be fun-filled experiences with fabulous food as an anticipated highlight-- and people expect to indulge themselves. They spend a week aboard these food fests at sea, gain ten or twelve pounds, and promise themselves that they’ll work off the excess fat and cholesterol when they get home. Sometimes they do . . . often they don’t.

Now imagine going on a cruise, enjoying the food to your heart’s content, and actually leaving the ship feeling better and healthier than you did before boarding. That’s exactly what people experience on the Holistic Holiday at Sea. Between visits to exotic ports of call, they are pampered onboard the ship as never before. Along with spectacular entertainment and a wide choice of health-related workshops and activities, passengers enjoy a bounty of food that is both healthful and delicious. At the end of the vacation, they look and feel great. They are more energetic and generally more positive and optimistic. Many even look younger than they did before setting sail. Sure, part of that magnificent youthful glow is from the sun and the fun, but most of it comes from eight days of eating food that brings joy to the palate and restoration to the body. They have experienced what can happen when natural foods are prepared properly--with flare, flavor, and fun.

Modern scientific research has confirmed that a plant-based vegan diet not only helps prevent chronic degenerative disease, but also plays a role in the recovery from a number of health conditions. The food served on these cruises supports these conclusions. Notable names in the field of health, such as Deepak Chopra, MD; Sherry Rogers, MD; Dean Ornish, MD; Neal Barnard, MD; T. Colin Campbell, PhD; and Michio Kushi, all consider proper diet the key to vibrant health and happiness. They are among the many leaders who have set sail on Holistic Holiday at Sea cruises and have served as keynote speakers.

The hard work and dedication of Sandy Pukel and John Belleme cannot be overlooked when considering the success of these voyages to the Caribbean, which continue to grow in popularity. Sandy and John’s decades-long involvement in the natural foods industry has resulted in a partnership with a solitary goal--to merge the pleasure of a getaway vacation with the joys of good health. Obviously, food is a very big part of this winning formula, and the talents of macrobiotic head chef Mark Hanna and pastry chef Carolyn Trompeter ensure that the dining experience for all passengers is a memorable one. Presiding over a kitchen staff of more than 150, Mark bears the huge responsibility of turning out a week of delicious healthful meals for over 800 people. He is completely committed to making great food, but he also enjoys sharing his knowledge with others.

That, in essence, is the purpose of the Grains and Greens on the Deep Blue Sea Cookbook. Because you may not be able to experience a Holistic Holiday at Sea vacation firsthand, this book has been created to help you share the dining experience in your own home. In it, you’ll find over 120 of the most popular dishes served aboard these shipboard holidays, including a distinctive selection of taste-tempting appetizers, sensational soups, five-star salads, satisfying entrées, flavorful side dishes, and delectable desserts. Never has healthy tasted so good! You’ll savor every bite. As an added bonus, you don’t have to be an expert in the kitchen to prepare the dishes. Easy-to-follow directions ensure that even the novice cook will meet with successful results.

Living a life that is healthy and energizing is the essential spirit behind natural foods cooking. It is the same spirit found in the recipes in this book--recipes that are intended to help you enjoy life fully. So even if you are not able to set sail on a Holistic Holiday at Sea cruise, you can still enjoy its fabulous signature dishes whenever you desire--in the comfort of your own home.

Reviews

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