Vegan Caribbean Cruise |
We are excited to offer, along with A Taste of Health, a Vegan Caribbean cruise sailing from the South Florida port of Ft Lauderdale on March 21st, 2010.
$40 from each cabin sold goes to animal protection organisations

During your 7-day cruise you will dine in a continental atmosphere in the new Costa Fortuna's spacious and gorgeous split-level Smeralda or Portofino dining rooms, staffed with attentive, well-trained waiters. Your food will be expertly prepared with care and attention to detail under the strict supervision of Mark Hanna, an internationally known natural food chef who has cooked at summer camps, yoga retreats, meditation centers and macrobiotic conferences around the world. Mark will personally design the menu and create the recipes. Meals will be non-dairy, vegan cuisine and organic whenever possible. Desserts will be sugar and dairy-free and prepared by our own pastry chefs. Macrobiotic quality, organic/naturally fermented condiments such as miso, shoyu, umeboshi, and sun-dried sea salt will be used exclusively. Non-dairy and sugar-free beverages will be served.

Your cruelty-free cruise departs on March 21st, 2010 and visits the following ports:
Fort Lauderdale St Thomas San Juan Grand Turk Fort Lauderdale

The interiors of the Costa Fortuna are the work of famed architect Joseph Farcus. He uses the most fascinating places in Italy - from Positano to Portofino and Capri to Grado as well as Bellagio, Sicily, and Vicenza - as his inspirations for the design of each of the ship’s many public rooms and restaurants, taking guests on a fantastic voyage to some of the most beautiful places in Italy, without ever having to leave the ship. The moving city of international guests travels through time and space, with Renaissance detail here and stunning modern art images there, as the real destination merges into mythology and the world of dreams and imagination.
Costa’s newest ship offers a stunning array of amenities that impart a mysterious and elegant quality. The ship’s most defining features are located on her spacious lido decks and include a towering, 9-story domed atrium with glass elevators; a central pool shaped like an amphitheater and an aft pool where guests can swim in any weather thanks to a retractable magrodome roof; 2 magnificent split-level restaurants; self service buffet; specialty restaurant; pizzeria; 1300 person capacity theater extending over three decks; 2 story disco; 11 lounges; an internet café; casino; health and beauty center; 4 swimming pools (including a children’s splash pool); and 6 Jacuzzis. Another one of the highlights onboard the Costa Magica is the spacious wellness area, equipped with an ultramodern gym overlooking the sea as well as Turkish bath and other beauty treatments.
Special Programs
Program A detailed daily program schedule is under construction. Benefits of Vegetarian Eating – This year Holistic Holiday at Sea™ has invited two of the world’s most important and knowledgeable vegetarian advocates. They are Dr. Neal Barnard, president and founder of Physician Committee for Responsible Medicine and author of several best selling books, and Cornell professor, Dr. T. Colin Campbell, author of The China Study, which documents the extraordinary benefits of vegetarian eating. Breathwork for Health, Stress Release and Vitality - Raise your positive-energy thermostat! Health, mood, and energy, all depend on the oxygen supplied by our breathing. Healthy breathing involves the entire body. You will learn to open up the breathing spaces of the body and perform a series of exercises that you can undertake daily to regain the full expansive power of the breath. Yoga and Yoga Nidra - Daily Yoga, Meditation, and Philosophy sessions will be available with Yogi Amrit Desai and his assistant. Macrobiotics – Lectures, group diagnosis, beginning and advanced and classes by international macrobiotic leader Michio Kushi. Beginning Shiatsu classes and individual treatments by teacher/practitioner Bob Carr. Interesting and stimulating workshops and lectures by Denny Waxman, founder of Strengthening Health Institute, and senior teacher and Kushi Institute graduate Lino Stanchich. Cooking Classes - Learn how to get started and keep it interesting with beginner and advanced natural foods cooking classes taught by some of this country’s most celebrated and accomplished cooking teachers. Vipassana (insight meditation) - Daily practice taught by Dr. Bhante Gunaratana, affectionately known as Bhante-G, an internationally recognized author and meditation instructor who blends life-long meditation practice with in-depth knowledge of Buddhist teaching and its practical applications. He is the head of the Bhavana Society, a forest monastery and retreat center in Virginia. Massage - Ohashi will be lecturing and conducting special workshops in Ohashiatsu, which incorporates touch techniques, exercise, meditations, and Eastern healing philosophy. Ohashi will also be giving individual consultations and treatments. Pilates and Do-In classes – Daily Pilates and Do-In classes will be held on the ship’s deck. Recovery Panel - Hear extraordinary personal stories of courage and healing through alternative methods of diagnosis and treatment. Talent Show and Parties – We will have our own Holistic Holiday talent show and several social events.
2010 Early Booking Rates (Book by 10/30/09)
Prices begin at just $1,199 per person double occupancy and include port charges of $159.00, specially prepared organic/natural meals, lectures, yoga classes, pilates classes, meditation classes, workshops, cooking classes, nightly entertainment, and the use of all basic spa/health club and onboard facilities. Taxes and tips are additional. Some special workshops, individual consultations and individual treatments are not included. Prices are per person, based on 2 people sharing a cabin. Additional people in the same cabin pay the 3rd & 4th person price. A contribution is made to animal protection organisations on your behalf with every booking.
Inside cabins from $1,199 per person ($1,149 for 3rd & 4th):

Ocean view cabins from $1,499 ($1,249 for 3rd & 4th):

Veranda cabins from $1,779 ($1,249 for 3rd & 4th):

Junior suites from $2,359 ($1,399 for 3rd & 4th) Suites from $2,599 ($1,399 for 3rd & 4th):

** 3rd & 4th person rate for children under 12 is $695 in inside & oceanview rooms; $795 in veranda rooms; and $895 in suites. 3rd & 4th person rates for infants (under age 2) is $325.00 for all rooms.
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| Terms and Conditions |
* Plus $69.98 government tax and tips. Tips are $70.00 for adults; $35.00 for age 17 and under. † Price includes room and board and all classes except a few special workshops. A $500 per person deposit is required at the time the room is booked. The balance of the invoice is due January 4, 2008. For those registering after January 4th, payment must be made in full at the time of booking. We accept Master Card, Visa, American Express and Discover, as well as personal checks. The cancellation fee is $100 per person until November 20th. After November 20th, the cancellation charges, per person, are as follows: $250 from November 21st to January 5th; 50% of cruise fare from January 6th to February 28th; after February 28th there is no refund except for the government fees and prepaid tips. Travel insurance is available for the entire cruise program amount in case of medical or travel emergency, and we strongly recommend it. Please ask about this when you make your reservation. This is not a whole ship charter. A kitchen on the ship is being taken over by Mark Hanna so that gourmet vegan food can be prepared for you in the main dining room. Cuisine containing animal products will also be served on the ship and not all dining outlets will have vegan options available at all times, we can only warrant that vegan food will be available for meals taken in the dining room. We have taken steps to ensure that soy milk is available at all locations serving coffee and that the ship does what it can to provide vegan options elsewhere. |
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Cuisine
Seitan Paella
2 cups short grain brown rice -washed & soaked for 2 hours 12 cups
vegetable stock w/ kombu 1/4 cup olive oil 1 cup onion
–medium dice 2 tablespoons garlic –minced 1 teaspoon saffron 1/4 cup
carrot –medium dice 1/2 cup seitan -cut into 1/4-inch cubes 1/4 cup celery
–medium dice 1/4 cup burdock –small dice 1 cup mushroom –medium
slice 1/4 cup summer squash –medium dice *salt *pepper 1 bunch
parsley –minced 2 lemons –quartered
Blueberry Peach Crumble
1/2 cup peach nectar 1 teaspoon arrowroot powder 1/4 teaspoon
vanilla 5 cups peaches –peeled & sliced 1 pint blueberries –sorted
& washed *cinnamon *nutmeg *salt
For the topping- 2 cup
rolled oats 1 cup unbleached white flour *cinnamon *salt 1/4 cup
corn oil 1/4 cup maple syrup
Kasha Cabbage Roll with Mustard
Sauce
2 tablespoons stone ground mustard 3 cups plain soymilk 8 Nappa or
green cabbage leaves 3 tablespoons sunflower oil 2 medium onions –small
dice 1 tablespoon garlic –minced *salt *pepper 1 large potato –cut
into 1/4-inch cube 2 cups Kasha –washed & drained 1/4 cup sunflower
seeds –washed & drained 3 tablespoons shoyu
Shiitake Pate
with Rice Crackers
1 teaspoon sesame oil 2 onions –small dice * salt 3 lbs. fresh
shiitake mushroom –stems removed & thinly sliced 2 tablespoons fresh
ginger –grated for juice 1/4 cup walnuts –lightly toasted 1 tablespoon
tahini 2 tablespoons shoyu rice crackers
Adzuki Bean &
Taro Potato Soup
2 cups adzuki beans 1 piece kombu 1/2 lb. taro potato –peeled, washed
& cut into 1-inch cubes *salt 3 tablespoons shoyu 1 bunch scallions
–cut for garnish
And Many More.....!
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