Cooking Classes

Learn to prepare best tasting vegan dishes by well-known chefs in the cooking classes. Please check back with us in the fall for a complete list of cooking classes.

Saturday

COOKING CLASS: COZY MEETS ZESTY

BARLEY SOUP, CABBAGE STEAKS & CHICKPEA CAKES Caryn Dugan & James Loomis, MD, The Doc and Chef

SAT / 10:15AM-11:45AM / KD

This cozy cold-weather menu hits all the right notes—earthy, smoky, and just a little zingy. We’ll start with a soul-warming Mushroom Barley Soup brightened by black garlic and lemon. Then it’s on to roasted Cabbage Steaks brushed with a maple-mustard glaze, and Smoky Chickpea Sweet Potato Cakes paired with a tangy horseradish cashew cream. Whether you're new to WFPB eating or looking to elevate your flavor game, this class delivers delicious, satisfying meals with zero compromise.

COOKING BOOT CAMP: BALANCING YOUR BODY WITH VEGAN AYURVEDIC COOKING AND CUISINE **EXTRA FEE

Victoria Moran

SAT / 1:00PM – 2:30PM / KD

According to yoga's sister science, ayurveda, 'When food is wrong, medicine is of no use. When food is right, medicine is of no need.' This introduction to vegan ayurveda as a foodstyle and healing practice, presents the 'comfort food diet,' wellbeing through compatible foods prepared in calming, healing ways. We'll prep ayureda's vitality porridge, kitchari, a soothing warm 'salad,' and a chocolate shake, therapeutically spiced to bring about balance and joy. You'll also have a chance to take a dosha quiz and learn your ayurvedic body type, one way to customize your health habits to your absolutely perfect self.

COOKING CLASS RECIPES

Most recipes below will be demonstrated by the presenter and sampled at your next seat meal in the dining room.

VICTORIA MORAN

Japanese Rainbow Salad with Carrot Ginger
Makes 2 servings

Dressing
· 2 cups carrot, chopped (6 KG)
· 1 celery stalk, chopped (2 kg)
· ¼ cup apple, chopped (900g)
· ¼ cup orange, peeled and chopped (1 KG)
· 1 shallot, chopped (.25 kg)
· 1 Tbs tahini (255g)
· 1 Tbs fresh ginger (105g)
· 1 Tbs reduced sodium tamari (252g)
· ½ Tbs miso paste (120g)
· ¼ cup rice wine vinegar
· (1 KG)
· ¼ cup unsweetened plant milk (1 KG)
· ½ tsp black pepper (20g)

Instructions
Combine all ingredients in a high-speed blender until smooth

Wasabi Edamame
· 1 cup frozen edamame (2.6 kg)
· 1 cup frozen corn kernels (2.8 kg)
· 2 tsp reduced sodium tamari (170 g)
· ½ tsp wasabi powder (18 g)
· ½ tsp sesame seeds (25.5g)
plus more to garnish

Instructions
Combine all ingredients in a bowl Toast in a saucepan over medium high heat, stirring constantly until golden brown Add water as necessary to prevent burning

Salad
· 2 cups mixed greens (2.3 kg)
· 1 daikon radish, peeled & julienned (4.5 kg)
· 1 cup red cabbage shredded (1.7 kg)
· ½ cup carrot julienned (1.3 kg)
· ½ cup cucumber, julienned (884g)
· ½ cup diced tomato (1.6 kg)

Instructions
1. Assemble all salad ingredients between bowls, top with edamame and drizzle the dressing Garnish with sesame seeds and serve immediately

Cauliflower Cream Soup

Makes 2 servings
Soup Ingredients
· ½ cup diced onion
· 2 cups low sodium vegetable broth
· 2 cups cauliflower, chopped
· 1 tsp low sodium tamari

Cashew Cream Ingredients
· ¼ cup raw cashews
· 2 tsp cornstarch
· ½ cup unsweetened plant milk
· 1 ½ tsp curry powder
· 1 tsp onion powder
· ¼ tsp garlic powder
· ¼ tsp black pepper

Instructions:
1. Water sauté onion in the bottom of the soup pot over medium heat
2. Add vegetable broth and bring to a simmer
3. Add chopped cauliflower and simmer for 5 minutes
4. Make cashew cream in blender or food processor, pulse cashew with cornstarch into a powder, but stop before it becomes a paste
5. Add remaining plant milk and spices and blend well
6. Remove the simmering vegetable (if you want whole veggies in the soup) or leave in the broth and blend with an immersion blender until smooth
7. Return to a simmer and stir in cashew cream. Cook for 5 more minutes and stir in tamari. Return and remaining whole veggies if desired. Serve immediately.

‘Strong Bone’ Stir Fry

Serves 2 meals

Ingredients:
· 1 (12oz/340g) pkg of extra-firm tofu, cubed
· 1 shallot, chopped
· 2 garlic cloves, minced
· 2 tsp minced ginger
· 1 (8oz/225g) pkg of shiitake/cremini mushrooms sliced
· ½ cup carrots, shredded
· 1 red bell pepper, sliced
· ½ cup snow peas
· ½ cup purple cabbage, shredded
· 2 cups broccoli florets
· 2 cups kale sliced
· 1 baby boy choy, sliced

Cooked Brown Rice
· 1 Tbsp sesame seeds
· ¼ cup scallions, sliced
· ¼ cup fresh cilantro, sliced

Sauce
· 1 cup low-sodium vegetable broth
· 2 Tbsp rice wine vinegar
· 2 Tbsp sweet chili sauce
· 1 Tbsp reduced-sodium tamari
· 1 Tbsp sirracha
· 1 ½ tsp cornstarch

Instructions
1. Bake tofu in 400-degree oven, for 35 min, flipping halfway through
2. Combine all sauce ingredients, except cornstarch, in a saucepan and bring to a boil. Reduce heat and stir in cornstarch. Cook for another five min, stirring constantly, until thickened
3. Heat a Wok over medium high heat. Once hot, water sauté shallot until browned (3 min). Add garlic and ginger and stir for 1 min. Add mushroom, carrot, and bell peppers. Cook for 5 min or until the water is released. Add in the remaining vegetables. Cook for 4 min and then add tofu cubes and sauce. Stir to combine.
4. Serve over rice of choice. Garnish with scallions, sesame, and cilantro

Butter Bean Smash Lettuce Wrap

Makes 2 servings

Ingredients:
· 1 (15oz/425g) can butter beans, drained and rinsed
· 2 celery stalks, finely chopped
· 3 scallions, thinly sliced
· ½ bell pepper, finely chopped
· ¼ cup flat leaf parsley, finely chopped
· ¼ cup dill relish
· 1 Tbsp tahini
· 1 Tbsp fresh dill, chopped
· ½ Tbsp lemon juice
· ½ tsp black pepper
· 10-12 Boston bibb lettuce leaves
· 1 tsp za’atar, for garnish

Instructions:
1. In a large bowl, pour in butter beans and smash until creamy
2. Add in celery, scallions, bell pepper, parsley, dill, dill relish, tahini, lemon juice and pepper and stir to combine
3. Scoop heaping spoonful into each lettuce leaf and dust with za’atar

Creamy Potato Corn Chowder

Yields: 4-6 servings

Ingredients:
· 1 yellow onion, diced
· 3 celery stalks, chopped
· 3 carrots, chopped
· 1 green bell pepper, chopped
· 4 garlic cloves, minced
· 4 cups low sodium vegetable broth
· 4 medium Yukon gold potatoes, cubed
· 2 cups frozen corn
· 1 bay leaf
· 1 tsp black pepper
· 4 Tbsp fresh dill, chopped
· 3 Tbsp reduced sodium tamari
· 2 cups unsweetened plant milk
· 1 Tbsp lemon juice
· 1 Tbsp nutritional yeast

Instructions:
1. Heat saucepan over medium high heat. once hot sauté the onion with minimal water for 3 minutes or until translucent
2. Add celery, carrots, bell pepper, garlic, and ¼ cup of broth. Cook for 5 minutes for the vegetables to soften.
3. Stir in remaining broth, potatoes, corn, bay leaf, pepper and half of dill.
4. Bring to a boil, then reduce to medium low heat, cover, and simmer for another 20 minutes
5. Stir in tamari and milk, return to a boil and cook for 8 more minutes.
6. Remove from heat, take out bay leaf and with an immersion blender, blend the soup until only slightly chunky.
7. Return the pot to medium high heat and cook for 5-10 more minutes until it thickens.
8. Add remaining dill, lemon juice, and nutritional yeast and stir to combine. Serve immediately

Not-So-Crabby Cakes with Remoulade Sauce

Makes 2-4 servings
Ingredients:
· 1 (20oz/567g) can young green jackfruit, drained and rinsed
· 4 Tbsp lemon juice
· ¼ sheet of nori, shredded
· 1 cup canned chickpeas (reserving aquafaba)
· ½ cup yellow onion, finely chopped
· ¼ cup red bell pepper, finely chopped
· 1 (15oz/4525g) can Great Northern beans, drained and rinsed
· 4 Tbsp unsweetened plant milk
· 1 tsp Old bay seasoning, low sodium
· 3 Tbsp flat leaf parsley, chopped
· 1 Tbsp yellow mustard and ½ teaspoon
· 1 tsp black pepper
· ¼ cup roasted red pepper
· 1 scallion
· 1 Tbsp ketchup
· ½ Tbsp capers, rinsed
· 1 tsp vegan Worcestershire sauce
· ½ tsp hot sauce
· ¼ tsp garlic powder
· Salad greens bed to server

Instructions:

(maybe cornstarch, vegan mayo or vegan yogurt to add more binding power)
1. In a large bowl, mash jackfruit with a fork to shred. squeeze out any remaining water
2. Add 3 Tbsp lemon juice and nori, toss to combine and set aside
3. Drain chickpeas, reserving 1 Tbsp aquafaba. Pulse chickpeas in a food processor until they resemble breadcrumbs, and add to jackfruit mixture.
4. Heat a sauce pan over medium high heat. Sauté onion and bell pepper with minimal water for 5 minutes or until onions are translucent. Add the Jackfruit mixture.
5. In the food processor, pulse Great Northern beans, reserved aquafaba, and plant milk until smooth. Add 2 Tbsp of this mixture to the Jackfruit.
6. Return to the jackfruit, adding old bay seasoning, 2 Tbsp parsley, ½ tsp mustard, ½ tsp black pepper; toss to combine
7. Roll mixture into small balls, place on a prepared cooking sheet, and slightly flatten Bake for 25 min at 400 degrees, flipping halfway through
8. Finish Remoulade by adding to the bean puree in the food processor. Add remaining 1 Tbsp lemon juice, 1 Tbsp parsley, 1 Tbsp mustard, ½ tsp black pepper, roasted red pepper, scallion, ketchup, capers, Worcestershire, hot sauce, and garlic powder. Blend until smooth
9. Serve cakes over a bed of greens and drizzled with romoulade sauce.

Cooking Classes

Learn to prepare best tasting vegan dishes by well-known chefs in the cooking classes. Please check back with us in the fall for a complete list of cooking classes.

Saturday

COOKING CLASS: COZY MEETS ZESTY

BARLEY SOUP, CABBAGE STEAKS & CHICKPEA CAKES Caryn Dugan & James Loomis, MD, The Doc and Chef

SAT / 10:15AM-11:45AM / KD

This cozy cold-weather menu hits all the right notes—earthy, smoky, and just a little zingy. We’ll start with a soul-warming Mushroom Barley Soup brightened by black garlic and lemon. Then it’s on to roasted Cabbage Steaks brushed with a maple-mustard glaze, and Smoky Chickpea Sweet Potato Cakes paired with a tangy horseradish cashew cream. Whether you're new to WFPB eating or looking to elevate your flavor game, this class delivers delicious, satisfying meals with zero compromise.

COOKING BOOT CAMP: BALANCING YOUR BODY WITH VEGAN AYURVEDIC COOKING AND CUISINE **EXTRA FEE

Victoria Moran

SAT / 1:00PM – 2:30PM / KD

According to yoga's sister science, ayurveda, 'When food is wrong, medicine is of no use. When food is right, medicine is of no need.' This introduction to vegan ayurveda as a foodstyle and healing practice, presents the 'comfort food diet,' wellbeing through compatible foods prepared in calming, healing ways. We'll prep ayureda's vitality porridge, kitchari, a soothing warm 'salad,' and a chocolate shake, therapeutically spiced to bring about balance and joy. You'll also have a chance to take a dosha quiz and learn your ayurvedic body type, one way to customize your health habits to your absolutely perfect self.

COOKING CLASS RECIPES

Most recipes below will be demonstrated by the presenter and sampled at your next seat meal in the dining room.

VICTORIA MORAN

Japanese Rainbow Salad with Carrot Ginger
Makes 2 servings

Dressing
· 2 cups carrot, chopped (6 KG)
· 1 celery stalk, chopped (2 kg)
· ¼ cup apple, chopped (900g)
· ¼ cup orange, peeled and chopped (1 KG)
· 1 shallot, chopped (.25 kg)
· 1 Tbs tahini (255g)
· 1 Tbs fresh ginger (105g)
· 1 Tbs reduced sodium tamari (252g)
· ½ Tbs miso paste (120g)
· ¼ cup rice wine vinegar
· (1 KG)
· ¼ cup unsweetened plant milk (1 KG)
· ½ tsp black pepper (20g)

Instructions
Combine all ingredients in a high-speed blender until smooth

Wasabi Edamame
· 1 cup frozen edamame (2.6 kg)
· 1 cup frozen corn kernels (2.8 kg)
· 2 tsp reduced sodium tamari (170 g)
· ½ tsp wasabi powder (18 g)
· ½ tsp sesame seeds (25.5g)
plus more to garnish

Instructions
Combine all ingredients in a bowl Toast in a saucepan over medium high heat, stirring constantly until golden brown Add water as necessary to prevent burning

Salad
· 2 cups mixed greens (2.3 kg)
· 1 daikon radish, peeled & julienned (4.5 kg)
· 1 cup red cabbage shredded (1.7 kg)
· ½ cup carrot julienned (1.3 kg)
· ½ cup cucumber, julienned (884g)
· ½ cup diced tomato (1.6 kg)

Instructions
1. Assemble all salad ingredients between bowls, top with edamame and drizzle the dressing Garnish with sesame seeds and serve immediately

Cauliflower Cream Soup

Makes 2 servings
Soup Ingredients
· ½ cup diced onion
· 2 cups low sodium vegetable broth
· 2 cups cauliflower, chopped
· 1 tsp low sodium tamari

Cashew Cream Ingredients
· ¼ cup raw cashews
· 2 tsp cornstarch
· ½ cup unsweetened plant milk
· 1 ½ tsp curry powder
· 1 tsp onion powder
· ¼ tsp garlic powder
· ¼ tsp black pepper

Instructions:
1. Water sauté onion in the bottom of the soup pot over medium heat
2. Add vegetable broth and bring to a simmer
3. Add chopped cauliflower and simmer for 5 minutes
4. Make cashew cream in blender or food processor, pulse cashew with cornstarch into a powder, but stop before it becomes a paste
5. Add remaining plant milk and spices and blend well
6. Remove the simmering vegetable (if you want whole veggies in the soup) or leave in the broth and blend with an immersion blender until smooth
7. Return to a simmer and stir in cashew cream. Cook for 5 more minutes and stir in tamari. Return and remaining whole veggies if desired. Serve immediately.

‘Strong Bone’ Stir Fry

Serves 2 meals

Ingredients:
· 1 (12oz/340g) pkg of extra-firm tofu, cubed
· 1 shallot, chopped
· 2 garlic cloves, minced
· 2 tsp minced ginger
· 1 (8oz/225g) pkg of shiitake/cremini mushrooms sliced
· ½ cup carrots, shredded
· 1 red bell pepper, sliced
· ½ cup snow peas
· ½ cup purple cabbage, shredded
· 2 cups broccoli florets
· 2 cups kale sliced
· 1 baby boy choy, sliced

Cooked Brown Rice
· 1 Tbsp sesame seeds
· ¼ cup scallions, sliced
· ¼ cup fresh cilantro, sliced

Sauce
· 1 cup low-sodium vegetable broth
· 2 Tbsp rice wine vinegar
· 2 Tbsp sweet chili sauce
· 1 Tbsp reduced-sodium tamari
· 1 Tbsp sirracha
· 1 ½ tsp cornstarch

Instructions
1. Bake tofu in 400-degree oven, for 35 min, flipping halfway through
2. Combine all sauce ingredients, except cornstarch, in a saucepan and bring to a boil. Reduce heat and stir in cornstarch. Cook for another five min, stirring constantly, until thickened
3. Heat a Wok over medium high heat. Once hot, water sauté shallot until browned (3 min). Add garlic and ginger and stir for 1 min. Add mushroom, carrot, and bell peppers. Cook for 5 min or until the water is released. Add in the remaining vegetables. Cook for 4 min and then add tofu cubes and sauce. Stir to combine.
4. Serve over rice of choice. Garnish with scallions, sesame, and cilantro

Butter Bean Smash Lettuce Wrap

Makes 2 servings

Ingredients:
· 1 (15oz/425g) can butter beans, drained and rinsed
· 2 celery stalks, finely chopped
· 3 scallions, thinly sliced
· ½ bell pepper, finely chopped
· ¼ cup flat leaf parsley, finely chopped
· ¼ cup dill relish
· 1 Tbsp tahini
· 1 Tbsp fresh dill, chopped
· ½ Tbsp lemon juice
· ½ tsp black pepper
· 10-12 Boston bibb lettuce leaves
· 1 tsp za’atar, for garnish

Instructions:
1. In a large bowl, pour in butter beans and smash until creamy
2. Add in celery, scallions, bell pepper, parsley, dill, dill relish, tahini, lemon juice and pepper and stir to combine
3. Scoop heaping spoonful into each lettuce leaf and dust with za’atar

Creamy Potato Corn Chowder

Yields: 4-6 servings

Ingredients:
· 1 yellow onion, diced
· 3 celery stalks, chopped
· 3 carrots, chopped
· 1 green bell pepper, chopped
· 4 garlic cloves, minced
· 4 cups low sodium vegetable broth
· 4 medium Yukon gold potatoes, cubed
· 2 cups frozen corn
· 1 bay leaf
· 1 tsp black pepper
· 4 Tbsp fresh dill, chopped
· 3 Tbsp reduced sodium tamari
· 2 cups unsweetened plant milk
· 1 Tbsp lemon juice
· 1 Tbsp nutritional yeast

Instructions:
1. Heat saucepan over medium high heat. once hot sauté the onion with minimal water for 3 minutes or until translucent
2. Add celery, carrots, bell pepper, garlic, and ¼ cup of broth. Cook for 5 minutes for the vegetables to soften.
3. Stir in remaining broth, potatoes, corn, bay leaf, pepper and half of dill.
4. Bring to a boil, then reduce to medium low heat, cover, and simmer for another 20 minutes
5. Stir in tamari and milk, return to a boil and cook for 8 more minutes.
6. Remove from heat, take out bay leaf and with an immersion blender, blend the soup until only slightly chunky.
7. Return the pot to medium high heat and cook for 5-10 more minutes until it thickens.
8. Add remaining dill, lemon juice, and nutritional yeast and stir to combine. Serve immediately

Not-So-Crabby Cakes with Remoulade Sauce

Makes 2-4 servings
Ingredients:
· 1 (20oz/567g) can young green jackfruit, drained and rinsed
· 4 Tbsp lemon juice
· ¼ sheet of nori, shredded
· 1 cup canned chickpeas (reserving aquafaba)
· ½ cup yellow onion, finely chopped
· ¼ cup red bell pepper, finely chopped
· 1 (15oz/4525g) can Great Northern beans, drained and rinsed
· 4 Tbsp unsweetened plant milk
· 1 tsp Old bay seasoning, low sodium
· 3 Tbsp flat leaf parsley, chopped
· 1 Tbsp yellow mustard and ½ teaspoon
· 1 tsp black pepper
· ¼ cup roasted red pepper
· 1 scallion
· 1 Tbsp ketchup
· ½ Tbsp capers, rinsed
· 1 tsp vegan Worcestershire sauce
· ½ tsp hot sauce
· ¼ tsp garlic powder
· Salad greens bed to server

Instructions:

(maybe cornstarch, vegan mayo or vegan yogurt to add more binding power)
1. In a large bowl, mash jackfruit with a fork to shred. squeeze out any remaining water
2. Add 3 Tbsp lemon juice and nori, toss to combine and set aside
3. Drain chickpeas, reserving 1 Tbsp aquafaba. Pulse chickpeas in a food processor until they resemble breadcrumbs, and add to jackfruit mixture.
4. Heat a sauce pan over medium high heat. Sauté onion and bell pepper with minimal water for 5 minutes or until onions are translucent. Add the Jackfruit mixture.
5. In the food processor, pulse Great Northern beans, reserved aquafaba, and plant milk until smooth. Add 2 Tbsp of this mixture to the Jackfruit.
6. Return to the jackfruit, adding old bay seasoning, 2 Tbsp parsley, ½ tsp mustard, ½ tsp black pepper; toss to combine
7. Roll mixture into small balls, place on a prepared cooking sheet, and slightly flatten Bake for 25 min at 400 degrees, flipping halfway through
8. Finish Remoulade by adding to the bean puree in the food processor. Add remaining 1 Tbsp lemon juice, 1 Tbsp parsley, 1 Tbsp mustard, ½ tsp black pepper, roasted red pepper, scallion, ketchup, capers, Worcestershire, hot sauce, and garlic powder. Blend until smooth
9. Serve cakes over a bed of greens and drizzled with romoulade sauce.

Contact Hours

Holistic Holiday at Sea lectures have been officially approved for contact hours for nursing credit only exclusively through Integrative Nurse Coach Academy (INCA) for our March 2025 sailing! If you are already registered for the cruise, pricing & registration information for contact hours can be found here.

You can review the program schedule for a list of approved lectures that will be posted prior to the sail date. We are also excited to have a few of INCA expert staff on board with us!

Registered Nurses and Advanced Practice Nurses in all 50 US states are eligible to earn continuing contact hours toward license renewal.  As INCA is an ANCC accredited provider, all 50 states accept contact hours / continuing education hours that are approved through ANCC accredited providers.

Other healthcare professionals are welcome to register here to receive a certificate of completion and submit it to their board for approval, but INCA cannot guarantee that any boards outside nursing will accept the certificate.

Yacht Club Deluxe Suite YC1

Enjoy privacy and exclusivity in MSC Yacht Club with a private restaurant, pool, lounge, and more. Yacht Club Deluxe Suite features a comfortable queen bed that can be converted into 2 single beds on request, a private balcony, sitting area with sofa, Spacious closet, bathroom with shower or bathtub, vanity area, hairdryer, Interactive TV, telephone, safe, and minibar. Approx. 269 sq. ft. & balcony approx. 86 sq. ft.

Let’s Talk with the Recovery Panel

Our recovery panel is always truly inspirational. If you have recovered from a serious illness using holistic and alternative therapies, we invite you to join us and share your story in this year’s recovery panel. Visit our Hospitality Desk and leave a message for Sandy Pukel. The Recovery Panel is on Monday, 10:30 AM-12:00 PM, in Le Cabaret Rouge, Deck 7, back of ship.

Win Raffle Prizes!

Raffle prices and full details coming soon!

Food Allergies and Special Diets

Ingredients for the vegan dishes being served at any given meal will be posted at the entrance to the dining room. If you have food allergies or sensitivities, please check the ingredient lists carefully, so you know what courses you may have to avoid.

Oil-free and Gluten-free Menus Are Available

In addition to our 100% vegan whole food menu, we offer a second vegan menu with no added oil. Eating gluten-free is easy on the cruise – most of the courses are gluten free. Dishes containing gluten are clearly marked on the menu; just ask your waiter for the gluten-free version.

It is each person’s responsibility to read the ingredients. Please take a moment to check the list if you have any special needs. Waiters may not understand your questions.

Flight Arrivals and Departures

For air arrivals and departures, it is recommended that guests allow adequate time for transfers between the airport and pier, customs inspections, and airport security checks. 

Departure time is 5:00PM
Terminal D – MSC Seascape
1435 N Cruise Blvd
Miami, FL 33132.

Miami, FL

On the day of departure (Saturday, March 8) flights that require a pre-cruise transfer should arrive no later than 11:00am into Miami (MIA). If you do not require a pre-cruise transfer, you should arrive no later than 12:00pm on the day of departure from Miami Airport.

On the day the ship returns, Saturday, March 15, you should depart Miami after 1:30pm, if you require MSC transfers. If you do not require a post-cruise transfer, you should depart Miami no earlier than 12:00 Noon.

Fort Lauderdale, FL

On the day of departure (Saturday, March 8) flights that require a pre-cruise transfer should arrive no later than 10:30am into Ft. Lauderdale (FLL). If you do not require a pre-cruise transfer, you should arrive no later than 11:00am on the day of departure from Ft. Lauderdale.

On the day the ship returns, Saturday, March 15, you should depart Ft. Lauderdale after 2:00 pm, if you require MSC transfers. If you do not require a post-cruise transfer, you should depart Ft. Lauderdale after 1:00pm.

Parties and Entertainment

Our Welcome Cocktail Party is Saturday night at 8:30 PM on Deck 16. Come celebrate and mingle with our presenters, new and old friends, and staff. Enjoy snacks, beverages, and an open bar from 8:30 PM to -9:30 PM. Be sure to check the daily schedule and join in the fun at our evening socials, parties, and entertainment throughout the week, including our vegan ice cream, sushi, and pizza dance parties.

If you wish to participate in the talent show on Friday afternoon at 2:00 PM in Le Cabaret Rouge, you must either sign up directly with Erin Mcintosh or leave your name and cabin number at the Holistic Holiday at Sea Hospitality Desk on Deck 7 by Wednesday evening. Blair will contact you with more information.

Vegan Ethics and Activism

The vision of Holistic Holiday at Sea is to help people help themselves by offering holistic methods for achieving health and spiritual wellness and by offering financial support to other organizations that share their goals.

Education is the key to create public awareness about the important roles that diet, nutrition, and lifestyle play in the maintenance of health and prevention of disease. 

Benefits of Vegan Lifestyle

Our Philosophy

We believe that food should be deeply satisfying, healing, and nutrient dense. We know that what we eat is the most important component in the formula for a successful holistic lifestyle. We are deeply committed to feeding our guests plant-based meals that promote and sustain optimal health.

Vegan Wine

MSC will offer an extensive Wine Menu for your choice.

Singles Tables

On Sunday and Monday at dinner, we have “singles only” tables on Deck 6 in the Cala Jondal Restaurant on the right side (portside) as you enter the dining room. The maître d’ will be happy to direct you.

Deluxe Interior IR1

Deluxe Interior Staterooms feature a comfortable queen bed that can be converted into two single beds on request. Your stateroom has a bathroom with shower, vanity area and hairdryer, Interactive TV, telephone, safe, and minibar. Approx. 150 sq. ft.

Deluxe Balcony BR2

Premium Balcony Staterooms have a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony. Your stateroom features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 172-183 sq. ft. & balcony approx. 54-65 sq. ft.

Junior Suite Aurea SM

Junior Suite Aurea cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a large private balcony. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 183 sq. ft. & balcony approx. 172 sq. ft.

Premium Suite Aurea with Whirlpool SLW

Premium Suite Aurea SLW cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony with a private whirlpool. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 300 sq. ft. & balcony approx. 75 sq. ft. with whirlpool.

Premium Suite Aurea with Terrace SL1

Premium Suite Aurea SL1 cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a large private balcony terrace. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 280-344 sq. ft. with 97-151 sq. ft. balcony.

Deluxe Ocean View OR1

Enjoy the view of the ocean from your stateroom. Deluxe Ocean View Staterooms feature a comfortable queen bed that can be converted into two single beds on request and a window with a sea view and a small sofa. Your stateroom has a bathroom with a shower, vanity area, and hairdryer. Interactive TV, telephone, safe and minibar. Approx. 183 sq. ft.

Premium Suite Aurea with Terrace SLT

Premium Suite Aurea SLT cabins feature a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a large private balcony terrace. Your suite features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 300 sq. ft. & balcony approx. 409 sq. ft.

Deluxe Balcony Aurea

Balcony Aurea Staterooms have a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony. Your stateroom features a bathroom with a shower or bathtub, vanity area and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 183 sq. ft. & balcony approx. 54-97 sq. ft.  Best ship position for Balcony cabins.

Deluxe Balcony BR1

Deluxe Balcony Staterooms have a comfortable queen bed that can be converted into two single beds on request, a sitting area with a sofa and a private balcony. Your stateroom features a bathroom with a shower or bathtub, vanity area, and hairdryer, Interactive TV, telephone, safe and minibar. Approx. 172-183 sq. ft. & balcony approx. 54-65 sq. ft.

Yacht Club Deluxe Grand Suite

Coming Soon

Lectures and Workshops

Program schedule is now up!

Cabin Information

Info coming soon!

The Itinerary / Exotic Ports of Call

Green Ship

Arrivals and Departures

Fort Lauderdale, FL

All flights into Fort Lauderdale, FL (FLL) should arrive prior to 12:00 p.m. on March 17, 2023.

All departures from Fort Lauderdale, Fl (FLL) should leave no earlier than 11:30 a.m. on March 24, 2023.

Miami, FL

All flights into Miami International Airport (MIA) should arrive prior to 10:00 PM on March 17, 2023.

All departure flights from Miami International Airport (MIA) should leave no earlier than 11:00 a.m. on March 24, 2023.

Please note all Transfers must be purchased directly through MSCCRUISESUSA.COM

Add-Ons

Info coming soon!

Whole-Foods, Plant-Based Cuisine

The Holistic Holiday at Sea culinary experience is created by dedicated vegan chefs who stand out in the field of plant-based cooking. Using only the finest quality, natural whole foods available from companies with the utmost integrity, our nourishing cuisine will be one of the highlights of your vacation.

Food ALLERGIES:

Oil-free and Gluten-free Menus Are Available

In addition to our 100% vegan whole food menu, we offer a second vegan menu with no added oil. Eating gluten-free is easy on the cruise – most of the courses are gluten free. Dishes containing gluten are clearly marked on the menu; just ask your waiter for the gluten-free version.

Traveling with a Standard American Diet Eater?

The journey to wellness is a journey with many steps. While we highly encourage everyone to stick to our plant-based menu for optimal energy and health during their vacation, items from the regular ship’s menu are available on request as well.

Smoothies/Juice Bar

MSC will offer fresh pressed juices and smoothies at the Silver Lounge Bar located mid-ship on deck 6 on the right side of the ship, adjacent to the Holistic Holiday at Sea Hospitality Desk and Bookstore.

Private Massages

Info coming soon!

Get Moving

Info coming soon!

Meditate

Info coming soon!

Pre-paid Gratuities

Ages 12+ $98.00 ($14 per day) per person
Ages 2-11 $49.00 ($7.00 per day) per person.
Children under 2 pay no gratuities.

Cancellation Policy

Inside / Ocean View / Balcony / Suites Cabins

For Roommate Match Passengers Only*

From time of deposit – July 25, 2024 - $250 penalty per person

July 26 – Matching Date November 26, 2024 - $950 penalty per person

November 27, 2024 Matched Date – Day of Sailing – 100% Non-refundable. 

*See Roommate Match Terms and Conditions for additional details.

Yacht Club Suites

Cancellation/Change Policy*

From time of deposit – July 25, 2024 - $1,000 deposit is non-refundable per person

July 26, 2024 – December 2, 2024 - $3,750 deposit is non-refundable per person

December 3, 2024 – Day of Sailing – 100% Non-refundable

Due to MSC’s policy, all Yacht Club reservations are non-refundable.

*Roommate Matches not available for Yacht Club Suites

Name Change Fee: $75
Only one name change is permitted per stateroom, should both guests need to be changed, this will be considered a cancellation as per the cancellation policy.

Cancellations must be in writing to:
ibis@lifejourneys.net