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Archive for May, 2015

Join Holistic Holiday at Sea President Sandy Pukel: “Live Vegan Vibrantly”

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President of Holistic Holiday at Sea Sandy Pukel, along with over 20 of the world’s most renowned plant-based experts, will be included in the “Live Vegan Vibrantly” online series starting May 27th. This free online event will feature interviews with doctors, chefs, athletes, best-selling authors and others who are leading the plant-based, vegan lifestyle movement, several of whom are past cruise presenters. Interviews will be hosted by Laura Christine Sainz as she speaks with each expert to address the benefits of living vegan…vibrantly!

Sandy and the Holistic Holiday at Sea team invite you to join this free online event. See his note below, including more details and a link to sign up!

Dear Friends,

I’m excited to share and participate in this unique and powerful event featuring experts that tell their healing life journeys, successful career paths, and knowledge for a healthier world. I’m featured alongside over 20 of the world’s leading plant-based educators including world renowned doctors and researchers Dr. T. Colin Campbell, Dr. Caldwell Esselstyn, Dr. Neal Barnard, and Dr. John McDougall, Emmy-award winning vegan chef Christina Pirello, Chef AJ, world-class athletes, best-selling authors, celebrity health coaches, energy healers, mouth-watering recipe bloggers, and many more!

My friend, health educator and CEO, Laura Christine Sainz, is conducting interviews with each speaker, addressing critical questions that can help you discover how to: 

• Prevent cancer, disease, illness, mentally, physically and psychologically
• Reduce stress, successfully incorporate daily meditation, and live with purpose
• Prepare and cook easy and delicious meals every day for you and your loved ones
• Shift negative belief systems into positive pathways in order to heal your mind and body and connect to your true passions and dreams
• Become a certified whole-food, plant-based lifestyle health coach
• Visit farm sanctuaries, save animals one plant-based bite at a time, and find out how to help heal and sustain our beautiful planet Earth
• Eat foods in abundance that heal your body from the inside out and live with vitality! 

And much more!

I’m thrilled to be part of the Live Vegan Vibrantly worldwide event, and I’m happy to give you an exclusive invitation to watch this event for free!

Click here to claim your spot in Live Vegan Vibrantly 

This incredible, one-of-a-kind event is your chance to access free education on how to easily embrace a whole-food, plant-based lifestyle. We have come together to give you the simple truth, backed by scientific evidence, to embrace a new paradigm of health consciousness, and reverse our current world health crisis, the destruction of our environment, and alleviate the suffering of all living beings. Our present standard diet is a primary cause of most degenerative disease. Illnesses such as diabetes, obesity, heart disease, stroke and many cancers are largely preventable. Embracing a whole-food, plant-based lifestyle is the road map to ultimate health, vitality and happiness. Join us and learn how to rejuvenate your body and life from the inside out!

Sign up now for free for the full event!

Sandy Pukel
President, Holistic Holiday at Sea

Live Vegan Vibrantly

Vegan Classic Carrot Cake with Lemon Glaze

Today, we’re happy to share one of the most popular recipes from the cruise pastry chefs. Gather these necessary ingredients and follow the steps below, and voila! You’ll have a moist and flavorful whole grain vegan carrot cake that is sure to please your family and friends.

Carrot Cake

Yield: 6 to 8 servings

Carrot Cake

3 cups spelt flour

1 tablespoon baking soda

1/4 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3 cups finely grated carrots

1/2 cup coarsely chopped walnuts

1/2 cup raisins

2/3 cup refined safflower oil

1 cup maple syrup

1 teaspoon vanilla

1/2 cup soymilk or ricemilk

juice and zest of 1 lemon

  1. Preheat the oven to 350°F. Oil and flour a 9-inch springform pan and set aside.
  2. Sift together the flour, baking soda, salt, cinnamon, and nutmeg into large mixing bowl. Add the carrots, nuts, and raisins, and mix well.
  3. In another large bowl, whisk together the oil, maple syrup, vanilla, soymilk, lemon juice, and zest. Add to the flour mixture and stir just until the ingredients are mixed. Do not overstir. Pour into the prepared pan.
  4. Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 15 minutes before removing the sides of the pan. Serve warm.

Lemon Glaze

This shiny glaze is the perfect crown for many cakes.

2/3 cup apple juice

1 tablespoon arrowroot powder

1/3 cup lemon juice

1 tablespoon rice syrup

1 tablespoon lemon zest

  1. Place the apple juice in a small saucepan, add the arrowroot, and stir to dissolve. Add the lemon juice and rice syrup, and bring to a boil while stirring constantly. Stir in lemon zest.
  2. Cool slightly before using.
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