The Hippocrates Health Institute was created over five decades ago. Over the years, it has developed the Life Transformation Program into the definitive blueprint for transitioning to a healthier lifestyle. The doors are wide open to guests with a wide array of intentions, whether it is curing themselves of devastating disease or simply learning to take their good health to an uplifted level. The Hippocrates Health Institute helps people radically change their health by teaching them how to trade nutrient-deficient, “dead” foods to a diet rich in antioxidants, vitamins, minerals, and plant-based pro- teins. The Hippocrates plan, replete with fresh sprout and vegetable juices, wheatgrass, colorful salads, nuts, seeds, and fruit, supplies the oxygen, enzymes, alkalinity, and bioelectrical charges vital to cellular and general health. SeaDream’s reputation for providing a stellar culinary experience re- mains of utmost importance to the company. “The raw food menu is an added option. If you come aboard to enjoy filet mignon and double chocolate mousse, by all means it’s on the menu” said Kishore. He add- ed “Nobody else at sea is offering this style of cuisine and because we serve at most 112 guests, we can. One might assume raw food is boring or bland, but guests who chose to try it are in for a tasty surprise.” SeaDream’s Chef shared several of the dishes being served from this optional, new raw food menu. Beverages such as Watercress Tang; a liquid mélange of watercress, Anjou pear, lime and pineapple; the Blood Apple Blaster; a blend of apple, ginger, red beet, lime juice and agave. Salad options include Asian style Cashew Curry Salad; crunchy and slightly spicy. An entrée such as Vegetable Lasagna uses pasta-like noodles made from spinach leaves and coconut meat, lay- ered between a spicy cauliflower mash topped with a sun-dried to- mato marinara. SeaDream’s Pastry Chef is on board with raw food desserts. There is a tempting Cashew Lemon Cheese Cake with a crust made from al- monds and dates and the filling’s main ingredients are cashews, lemon juice, almond milk and coconut butter. For those who prefer sugar free, we make that available too. You really can have your cake and eat it too!
SeaDream yacht club introduces the first of its kind at sea, a “Raw Food” menu option. A once-radical form of vegetarianism called the “raw foods” or “living foods” movement is creeping into mainstream. Now, gourmet raw food is offered in ad- dition to the regular menu, aboard the luxurious twin mega-yachts, SeaDream I and SeaDream II. “Raw” refers to a style of preparation in which all ingredients are raw, organic and vegan (no fish, meat, eggs or dairy), and nothing is heated above 118 degrees in order to retain all the healthy micro nutrients. SeaDream’s Norwegian owners, Linn and Atle Brynestad were ex- cited by the health benefits they personally experienced while eating “raw”. After an extended stay at the Hippocrates Health Institute in West Palm Beach, Florida, the Brynestads asked the Executive Chef, Renate Waller to bring her talents to SeaDream’s galley. Renate, a “Raw Food Chef” worked with SeaDream’s Corporate Chef, Sudesh Kishore to create a special, optional menu of delicious, gour- met raw food dishes. “Switching to a high percentage of raw, living plant based foods, enables people to reclaim feeling great and being well” says Hippocrates Chef, Renate.
Ingredients: 12 Cucumbers, peeled, seeded and roughly chopped 3 Jalapeno peppers, seeded and minced 2 Red Bell Peppers, cored and diced very small 1 bunch Mint leaves, cut into long, thin strips ½ Cup Tomato, chopped ½ Cup Lime Juice
Cucumber, Tomato-Mint Gazpacho
Preparation: 1. Place half of the cucumbers and lime juice in a food processor, pulse to make it chopped. 2. Blend the other half of the cucumbers in blender to liquefy. 3. Add the two mixtures together and fold in the rest of the ingredients.
1 Tsp Pink Peppercorn 1 Tsp Salt, or to taste
To serve, use a short juice glass with a mint sprig for garnish. Serves 12-14
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