The Triton

Career

The Green Flash

ADVERTISEMENT

Everyone always asks me what I eat on charter, and how I stay in reasonable shape with all that temptation at my fingertips.

The answer: A balanced diet.

When your day begins long before the sun rises, and the galley is filled with aromas of bacon and croissants, along with an array of other aromatic culinary delights, the beast in your belly will awaken, ravenous. But this is not what you need to endure the whole day. Leave the processed sugar and fats for those on vacation.

I personally cannot afford to be weighed down by heavy morning meals before a 17-hour day. And with my mobility restricted to the galley, I need something to give the ol’ metabolism a kick start first off.

The Green Flash is an energy, digestion, antioxidant and metabolism booster. Drink one on an empty stomach allows the body to absorb the vitamins and nutrients easier and quicker. Be sure to eat something light a little later on, and by then your metabolism and you will be firing on all cylinders.

Ingredients:

2 kiwifruit, peeled (Vitamin C)

2 stalks celery (fiber, Vitamin K)

1 lemon, peeled (detox, Vitamin C)

1 Tbsp fresh ginger (immune boost, motion sickness)

1 cup spinach (fiber, protein, multiple vitamins)

1 cup watercress (calcium, Vitamin A)

1 tsp coconut oil (antioxidant)

2 cups coconut water (electrolytes, hydration)

2 cups water (energy, hydration)

1 tsp chia seeds (energy, stamina)

1 tsp flax (digestion, antioxidant, Omega 3)

1 tsp turmeric (metabolism, antioxidant, digestion)

4 large mint leaves (mental fatigue, flavor)

The Green Flash. Photo by Mark Godbeer

The Green Flash. Photo by Mark Godbeer

 

Place in blender in above order and blend for 1 minute.

Drink immediately.

Kick butt all day.

Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). Comments are welcome at editorial@the-triton.com.

 

Related Posts...
Top Shelf: by Chef Tim McDonald No crewmate previously encountered Read more...
Top Shelf: by Chef Timothy MacDonald Nothing more than a disassembled Read more...
Top Shelf: by Chef Tim MacDonald The single greatest influence Read more...
Top Shelf: by Chef Tim MacDonald 4:30 p.m. ... middle Read more...
Top Shelf: by Chef Tim MacDonald Many years ago on Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Working toward smooth sailing with crew visas

Working toward smooth sailing with crew visas

By Dorie Cox Yachts and their crew spend tens of millions of dollars on refits, maintenance and repairs, as well as provisions, …

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: by Alene Keenan I recently helped outfit a yacht with glassware. The owners found a beautiful set of antique cobalt blue …

Mexican marina makes room for larger yachts

Mexican marina makes room for larger yachts

Paradise Village Marina in Puerto Vallarta, Mexico, has recently reconfigured the marina to hold more and larger yachts. The marina now has …

Triton Networking nets $1,500 for injured yachtie

Triton Networking nets $1,500 for injured yachtie

More than 200 captains, crew and industry people challenged the weather to attend Triton Networking last night with global marine travel …