Guest guest Posted September 9, 1999 Report Share Posted September 9, 1999 Thought you might be interested in this: Jan -- > >GREEN EARTH TRAVEL NEWSLETTER >September 1999 > > >TRIP OF THE MONTH > >Healthy Living Cruise > >Be part of the first food/healthy living cruise departing from Ft. >Lauderdale >on December 5th on the Sea Breeze, for seven nights, experiencing the Mayan >Americas itinerary. > >During this cruise you will learn about enzymes, sprouts, nutrition, >hands-on >cooking demonstrations with recipes for you to take home, eat delicious >nutritious living food/raw vegan meals, including drinks (fruit juices, >etc.) >and deserts throughout the cruise. We will even give you " lunch to go " boxes >for your land excursions. > >You will visit Mexico (Playa Del Camen/Cozumel), Honduras (Roatan), Belize, >Key West, with two free days of cruising. Play with Dolphins*, Snorkel*, >Visit Maya Ruins*, Laze on the Beach*, Scuba >Dive* > >We have special group cruise-only rates based on double occupancy. >Prices start at $1026.50 including port and gratuities. > >For more information contact Green Earth Travel at Greeneatvl. Or >call toll free 888 246-8343 > > >TIP OF THE MONTH: A must have travel book > >A new book is out called " Speaking Vegetarian: The Globetrotters Guide to >Ordering Meatless in 197 Countries " by Bryan Geon. > >If you're a vegetarian or vegan who enjoys travel but speaks only (or >mostly) >English, take along the first phrase book written only for vegetarian >travelers. " Speaking Vegetarian, " by world-traveler Bryan Geon, gives an >informed and witty overview of what to expect, from the vegetarian >perspective, in each of over 197 foreign countries (plus the USA and >Canada). >Each coutnry's section has an easy to use phonetic pronunciation table of >Appropriate words and phrases for ordering appear in over 100 languages. >From Spain's tantalizing tapas to exotic fruit in Sierra Leone, here is the >book that helps you taste the world..... the vegetarian way. > >You can order this book directly through the publisher: > >Pilot Books >127 Sterling Ave. >PO Box 2102 >Greenport NY 11944-0893 >Toll Free: (800) 79pilot >Email: feedback >www.pilotbooks.com > >Do you have a tip that you would like to share with others? If so contact >Green Earth Travel at Greeneatvl and we will post it in one our >newsletters. > >DONNA'S TRAVELS > >Once in a while I do get to go on a real vacation, as I did last month. >My husband Jeff and I decided it was time to visit some friends in sunny >Florida. Yes, I know everyone thinks I am crazy because it is so hot down >there, but when I left Washington, DC at 104 degrees, Florida's 85-90 degree >weather did not seem like a bad option. > >So we pack up our bags and head south. The first night was spent staying at >an old roommate's house and catching up, which was great fun. The following >day we were taken to the Spa Atlantis, which was heaven. The Spa Atlantis >is right in Pompano Beach. With Blue skies warm sand and blue water, who >could ask for anything more? Vegan food! That's what. The vegan food was out >of this world, Every morning we would have fresh organic fruits or oatmeal, >at lunch it was incredible salads, and at dinner it was by candlelight. >What a delight. And the massages! Just to die for. One night I took a >Biofeedback class that I learned a lot about. At the end of our 4 day stay >we did not want to leave. > >Just came back from a dream trip and can't keep it a secret any longer? Why >not share it with us so that maybe so some of us can go or least daydream >about it. Contact Green Earth Travel at Greeneatvl. We will try to >post it in one of our future newsletters. > > >HOTEL OF THE MONTH > >The Abigail Hotel >San Francisco, California > >Situated in San Francisco's historic Civic Center, amidst the City's famed >performance halls, the Abigail Hotel is a sophisticated charmer with a warm >European spirit. Built in 1925 to accommodate performing celebrities, this >intimate hotel will enchant you with its unique character, personalized >service and unexpected details. > >Purchased by Joie de Vivre Hospitality in 1990 and restored to its original >charm by interior designer Shawn Hall, this hotel is conveniently located >near Davies Symphony Hall, the Opera House, Herbst Theater, the Warfield, >Orpheum, and Golden Gate Theatres, Bill Graham Civic Auditorium, Brooks >Hall, >and many poplar restaurants. > >60 rooms on six floors, including a one bedroom suite. >Parking available for $15 a day >Access to a nearby full service health club. >On-site massage available >Complimentary continental breakfast >Restaurants-Millenium Restaurant located off the hotel lobby specializes in >gourmet vegetarian cuisine and is open for dinner nightly. (Not to sound >biased but this was the BEST vegan meal I ever had. --Donna. Bobbi agrees.) > >RECIPE OF THE MONTH > >Here's one of the chef's fav recipes. Just a note, it was definitely my >favorite!!! >Chocolate-Almond Midnight >Makes one 8-inch cake: Serves 12 >Chocolate-Almond Midnight is served with raspberry sauce and maple-almond >praline. Creamy, rich and chocolately, this chocolate mousse cake really has >no match. It's been on the menu every single day and night since the >Millennium opened. > >Cashew Crust >1/3 cup unsalted cashew nuts >3 tablespoons Sucanat >3 tablespoons canola oil >1/2 teaspoon vanilla extract >1 cup unbleached all purpose-flour >1/8 teaspoon sea salt > >Chocolate Mousse >2 cups (16 ounces) malt-sweetened, nondairy chocolate chips >24.6 ounces (2 boxes) extra-firm low-fat silken tofu >3/4 Sucanat >1 teaspoon vanilla extract >1/8 teaspoon seat salt > >Maple Almond Praline >1/4 cup maple syrup >1 cup slivered almonds > >Raspberry Sauce >Fresh Fruit, Cocoa Powder, and finely shredded fresh mint for garnish > >To make the crust: Preheat the oven to 350. Lightly oil an 8 inch round >springform or false bottom pan. In a food processor, grind the cashews until >they resemble fine meal. Add the Sucanat, oil. and vanilla. Process again >until well combined. In a small bowl, stir the flour and salt together. Add >the Cashew mixture and mix into the flour, beginning with a spatula and >ending with your hands. Press the crust into the prepared pan. Bake for >20-25 >minutes, or until light brown and dry. > >To make the chocolate mousse: In a double boiler, over barely simmering >water, melt the chocolate chips. In a blender or food processor, combine the >silken tofu, Sucanat, vanilla, and salt. Process, then add the melted >chocolate and blend smoothly for 2 minutes, or until very smooth and >completely combined. >Preheat the oven to 350. Lightly oil the sides of the cake pan above the >prebaked crust. Pour the mousse mixture into the pan and bake for 35 >minutes. >Let cool for 10 minutes, then run a paring knife around the inside of the >pan. Let the cake cool to the touch, refrigerate for at least 2 hours before >serving. Umold just before serving. >To make the Praline: In a heavy-bottmed sauce pan, bring the maple syrup to >a >boil. Boil for 1 minute. Add the almonds and stir constantly until the maple >syrup has completely crystallized onto the almonds and the almonds appear >dry. >Pour the almonds onto a baking sheet and let cool. Store in an airtight >container for up to 5 weeks. > >To serve, cut the cake into 12 pieces. For each serving, pool Raspberry >Sauce >on a plate and top with a slice of cake. top with 1 tablespoon maple-almond >praline and garnish with fresh fruit, cocoa powder, and mint. > >Nutritional Information per serving: >431 Calories(40% from fat), 9 g Protein, 56 g Carbohydrate, 19 g Fat, 0 mg >Cholesterol, 121 mg Sodium, 4g Fiber > >Variation: >For a wheat-free version of Chocolate Almond Midnight, replace the all >purpose flour in the cashew crust with rice, barley, or spelt flour >(and you can also have me over for desert, just kidding.) > >****** >For more information on these and other trips contact Green Earth Travel at >888 246-8343 or email Greeneatvl > > > >>Green Earth Travel >6505 Democracy Boulevard >Bethesda, MD 20817 >Phone: (301) 571-4603 >Toll Free:(888)2GO-VEGE (246-8343) >E-mail: Greeneatvl >Website: http://www.vegtravel.com/ Quote Link to comment Share on other sites More sharing options...
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