Miami Beach!

Isn't this beautiful? It's the open Atlantic Ocean. We motor-sailed down from North Lake Worth to Miami on the outside in twelve hours on Monday in good weather.

I spent the day reading The Green Foods Bible by David Sandival and with most of the foods and whole food supplements that he recommended and gave the nutritional justification for on board, we felt great about the smoothies that we enjoyed throughout the day.

The view for dinner was magnificent as we edged our way closer to our destination. We're still able to get fresh produce and continue to enjoy our routine dinners of zuchetti with marinara sauce, curried spinach and cauliflower salad, kale with fresh frozen bee pollen. I also finished reading Eat Pray Love by Elizabeth Gilbert. I particularly enjoyed the sections on India and Indonesia.

As we made our approach into Miami, we met four cruise ships departing and as such, there were lots of excited passengers on deck waving.

With the port empty, we thought of docking there for the evening but decided we'd rather anchor. (Smile.)
Miami looks quite spectacular at night.

Dave and I weren't the only ones onboard who were all eyes!

We anchored for the night on the north side of the Venetian Causeway where we found a WIFI and the next morning, made our way towards our favourite Miami anchorage in Sunset Lake.

Many of the homes have interesting lounge areas as part of their patios.
I could definately see myself curling up with a book here!

This is our anchorage in Sunset Lake. It's absolutely beautiful!
And for twenty-five cents, we took the local bus to the beach for the day...
Since then, we've been doing boat projects and provisioning in preparation for a weather window which is predicted to open next Wednesday.

Yesterday, Dave took public transit to West Marine in Coconut Grove while I walked to Wild Oats and found kale on sale! For dinner, we had zucchetti with pesto sauce, collard wraps filled with kale and a fabulous red pepper dressing (see below), and spinach with a curried ginger and garlic dressing.

Hippocrates Red Pepper Dressing: 1 cup organic red pepper, 2 Tablespoons extra virgin frist pressed organic olive oil, 1 teaspoon powdered kale, 1 clove organic garlic, 1 teaspoon paprika, 1 teaspoon Frontier's pizza seasoning, 1 teaspoon freshly squeezed organic lemon juice, and 6 drops liquid stevia.

Hippocrates Curried Ginger and Garlic Dressing: 1/2 cup first pressed extra virgin organic olive oil, 2 cloves organic garlic, 1" fresh organic ginger, 1/4 cup water, 1 Tablespoon or less Bragg's Seasoning (it's called Bragg's Amino Acids in the States), and 2 teaspoons curry powder.

Hippocrates Pesto Dressing: 1 cup chopped fresh organic parsley, 1 cup chopped organic basil, 1/2 cup soaked pine nuts, 1/4 cup chopped fresh oregano, 1 clove organic garlic, 1 teaspoon kelp powder, 2/3 to 3/4 cup water, 2 Tablespoons first pressed extra virgin organic olive oil, and 2 Tablespoons freshly squeezed organic lemon juice.

I highly recommend Healthful Cuisine by Anna Maria Clement and Chef Kelly Serbonich (http://store.hippocratesinst.org/Healthful-Cuisine-2nd-Edition-by-Anna-Maria-Clement-and-Kelly-Serbonich-P542C1.aspx) as a resource on practically and imaginatively incorporating live foods into one's life.

Scientific studies have shown that in doing so, we can reduce our collective footprint on the planet by a whopping 85% and simultaneously alliviate a multitude of health concerns associated with degenerative diseases.