Mango juice from The Coconut Man in Marigot, St. Maarten. Made with fresh mango and coconut water.
Marinara pizza from the boat’s (MSC Divina) restaurant, Eataly. Vegan by default, with fresh basil, garlic, extra virgin olive oil, and dried oregano.
It’s the simple things in life.
(It’s also room service… Big plus!)
Fresh beet and lemon juice. It layered! Isn’t that neat?
Basmanti brown rice paella with vegetables and tofu, served with collard ribbons.
Mediterranean spinach salad with artichoke and asparagus, served with lemon vinaigrette.
Split pea soup with smoky tofurkey sausage and carrots.
Greek Skordalia dip with toasted beets and a crispy toasted pita chip.
Day 1 dinner
Dinner, Saturday night, on the Holistic Holiday at Sea cruise.
5 set courses and coffee.
Our appetizer was a tomato stuffed with macaroni and tomato-garlic cashew cheese.
The soup was a southwestern chowder made with kabocha and quinoa.
The salad consisted of thyme-scented lima beans, corn, and zucchini on a bed of arugula greens.
The main entrée was tangy barbecue tempeh, served on saffron mashed potatoes with steamed kale and a cranberry-orange relish.
Dessert was a lemon tart with a granola crust and blackberry coulis.
Everything was gluten free besides the tart. Honestly, I could have probably had about 50 of their little stuffed tomato appetizers because it was so good. I really need to start making cashew cheese at home! I think I can recreate it.