Healthy Summer Dish

While traveling, I learn a lot about great healthy and delicious food while traveling that I like to prepare for friends during summer dinners that is easy as uno, due, tre!.  Summer is finally here and two things come to mind: stay in shape so I can take it all off at the beach/pool, and can't wait for the Zoom summer cruise to the Mediterranean in September.  I think about our cuisine aboard the SeaDream Yacht and want to share one of the favorite healthy recipes that I learned onboard. 


Uno - Ingredients and initial preparation:
Shrimp:  20 whole cooked medium size, cleaned, deveined and 20 fine chopped cooked medium size, cleaned, deveined

Guacamole Creme:  2 ripe avocados pitted, 2 garlic cloves fine chopped, 1tbsp creme , 1 tsp lemon juice, salt/pepper (put in blended until consistency is a smooth creme)

Cocktail Sauce:  2 c. mayo, 1 c. cream, 4 tbsp ketchup, 1 tsp paprika, 4 drops sherry and cognac (mix until consistency is smooth)

Gazpacho:  1 garlic clove, 1/2 a red small onion chopped, 1/2 red and 1/2  green pepper chopped, 1 c. seeded peeled chopped cucumber, 3 c. tomato juice, 1 tbsp extra virgin olive oil, 1 tsp white wine vinegar, 1/2 tsp sea salt, 1/4 tsp ground black pepper, (put in blended until consistency is smooth; chill)

Due - Serve:  
Mix cocktail sauce and chopped shrimp, fill shot glass with 1/3 cocktail sauce mixture, 1/3 guacamole creme and 1/3 cold gazpacho, top with a whole shrimp.

Tre - Enjoy!

Vegan Soup on Safari: Carrot Coriander

One of the best things about being on safari is sun-downers: alcoholic and non-alcoholic drinks enjoyed at sundown during evening game drives.  Usually drinks are accompanied by nuts and biltong (similar to beef jerky), but on one of our recent safaris, guests enjoyed a delicious vegan carrot and coriander soup, served in mugs.


2 Tablespoons of Olive Oil
1 White Onion
1 Kg of carrots
2 Tablespoons of Ground Cumin
1 and 1/2 Liters of Vegetable Stock
Salt and Pepper to Taste


Heat the olive oil in a large pot

Add the onion, carrots and cumin, and fry on a low heat for 10 minutes.  

Add the vegetable stock to the carrots and bring to a boil.

Reduce the heat and let the soup simmer for an hour or until the carrots are soft enough to be mashed with a spoon.

Place the soup in a food processor and blend until smooth.

Season to taste, and serve.


Chinese Dumplings, Fresh From the Source

One of the greatest joys of traveling is trying new dishes, authentic to the destination. Even better, is when we have the opportunity to learn how to make these dishes ourselves.  

For instance, on our trip to China, a woman we know named Mrs Woo invites us into her home and teaches us how to make traditional Chinese dumplings, or Jiaozi.  Here is a recipe that we adapted a bit in the Zoom Kitchen. Perhaps this recipe can become a special addition to your next dinner or cooking party!


Jiaozi dough:
* 3 cups all-purpose flour
* up to 1 1/4 cups cold water
* 1/4 teaspoon salt

* 1 cup grated carrot
* 1 TB soy sauce
* 1 teaspoon salt
* 1 TB Chinese rice wine or dry sherry
* 1/4 teaspoon freshly ground white pepper
* 3 TB sesame oil
* 1/2 green onion, finely minced
* 1 1/2 cups finely shredded Napa cabbage
* 4 tablespoons shredded bamboo shoots
* 2 slices fresh ginger, finely minced
* 1 clove garlic, peeled and finely minced

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the grated carrots, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.