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Seadream’s Raw Deal To Dodge Weight

October 1, 2016 Cruise No Comments Print Print Email Email

NOT many return home from a cruise without feeling the guilts as to just how many kilos they’ve piled on in a week or so of in-excess dining – unless that time’s been spent enjoying one of the more unusual optional and specifically healthy menus aboard the mega motor-cruisers of SeaDream Yacht Club.

 SeaDream Chef Tomasz Kozlowski buys fresh produce at the Sorrento market for that night’s Raw Food dinner offerings.

SeaDream Chef Tomasz Kozlowski buys fresh produce at the Sorrento market for that night’s Raw Food dinner offerings.

And growing numbers of guests are taking to these optional menus that SeaDream have created using so-called “Raw” or “Living Foods” – items that are raw, organic and vegan (no fish, meat, eggs or dairy,) and are never heated above 118 degrees F (47.78C) so as to retain their healthy micro-nutrients.

Yet at the same time they’re neither boring nor bland, but rather are full of tasty surprises… and they don’t stack on the weight.

SeaDream Yacht Club introduced these unusual options to its boutique SeaDream I and SeaDream II after the Norwegian owners, Linn and Atle Brynestad discovered “raw foods” at the Hippocrates Health Institute in West Palm Beach, Florida and were excited by the health benefits they both personally experienced as a result.

And at their invitation, the Institute worked with SeaDream’s Corporate Executive Chef, Sudesh Kishore to create an optional “raw food” menu of culinary surprises that enabled diners to reclaim feelings of wellness and being on top of the world.

“It’s a menu that’s purely optional,” says Chef Kishore. “And while growing numbers of our guests now choose it either at some stage of their SeaDream holiday or throughout their entire sailing, we’ve our regular menus for those who love their filet mignon, double chocolate mousse and other of our 5-star dining indulgences.”

For more details contact Julie Denovon, Director of Business Development Australia and New Zealand, (02) 9958 4444, [email protected], or www.seadream.com

ADDITIONAL INFORMATION: SeaDream I and SeaDream II each carry a maximum of just 112 guests in 56 staterooms, served by 95 crew. They sail the Mediterranean from April to November and the Caribbean from November to April.

“Raw Food” dishes include Watercress Tang that’s a liquid mélange of watercress, Anjou pear, lime and pineapple while aBlood Apple Blaster is a blend of apple, ginger, red beet, lime juice and agave. Salad options include Asian style Cashew Curry Salad that’s crunchy and slightly spicy, and amongst main courses is a Vegetable Lasagna with pasta-like noodles made from spinach leaves and coconut meat, layered between a spicy cauliflower mash topped with a sun-dried tomato marinara.

There are also “Raw Food” desserts including a Cashew Lemon Cheese Cake with a crust made from almonds and dates and the filling’s main ingredients cashews, lemon juice, almond milk and coconut butter. For those who prefer sugar free, that is available too.

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