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.