Monthly Archives: April 2017

Recipe: Lentil Soup



  • ½ cup of potato, diced
  • ½ cup of carrot, diced
  • ½ cup of chayote, diced
  • ½ cup of red sweet peppers
  • ½ cup of yellow onion, diced
  • ½ cup of celery, chopped
  • 1 garlic clove, chopped
  • 2 cups of lentils
  • 2 cups of vegetable broth
  • 2 cups of water
  • A splash of olive oil
  • Salt and water to taste
  • 3 tablespoons of cilantro, chopped to garnish


  1. In a pot add the olive oil and sauté the onions, garlic, and peppers. Then add the rest of the vegetables, except the cilantro. Cook for 3 minutes
  2. Carefully add the liquids (broth and water) and lentils. Let the soup boil, and once you get to a rolling boil, immediately turn down the temperature to medium – low. Simmer all together until the lentils are done.
  3. Blend one cup of the soup and return this mixture to the soup. Mix well and garnish with cilantro.

Organic Spa Magazine 2017 Wellness Travel Show


R&R Resorts had a fantastic time at last week’s Organic Spa Magazine 2017 Wellness Travel event at the Conrad Hotel in New York City. We had the opportunity to chat with dozens of top wellness and spa writers as well as travel agents, and our Director of Sales Joey Zielenski participated in a panel discussion on “Hot Wellness Travel Destinations.”

Luxury travel writer Michelle McKelvey posted this nice round-up on the show on Luxury Travel Advisor, please read her full story here.

We look forward to attending the Los Angeles Organic Spa event in October! If you’re interested in learning more about Pura Vida Retreat & Spa click here.

Organic Spa NYC

Recipe: Causa rellena (Peruvian layered potato dish)



Mashed potato:causa

  • 2 lbs Yukon gold yellow potatoes
  • 1⁄2 cup oil
  • 1⁄4 cup lime or lemon juice
  • 2 -3 tablespoons yellow hot pepper paste
  • salt and pepper to taste


  • ½ cup of yellow onion, chopped
  • ¼ cup of red sweet peppers, diced
  • ¼ cup of celery, chopped
  • 2 tablespoons of parsley, chopped
  • 1 cup of mayonnaise
  • ½ tablespoon of yellow mustard
  • 1 tablespoon of olive oil
  • Juice of half of a lime
  • 2 -3 hard-boiled eggs, diced

To garnish:

  • 1 avocado sliced
  • 6 -8 pitted black olives and some parsley


  1. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook the potatoes until they are tender and cooked through. Drain and set aside to cool.
  2. Mix all the ingredients for the filling together, and set aside.
  3. When the potatoes are cool enough to handle, peel them. Mash the potatoes with a potato masher until smooth. Stir in the oil, pepper paste if using, lime or lemon juice, salt and pepper to taste.
  4. Line a casserole dish or baking pan with plastic wrap, pressing it down to fit the dish. Spread half the potatoes into the bottom of the dish and smooth out. Spread the desired filling evenly over the potatoes. Cover the filling with avocado slices.  Spread the remaining potatoes evenly over the filling. Press down gently to firm up your causa. Cover and chill thoroughly.
  5. Lay a serving platter upside-down over the top of the causa dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter. Remove and discard the plastic wrap.
  6. Garnish the causa decoratively with the olives parsley. Cut into portions and serve.

Yovada Life Spices It Up with Latin American feature including Pura Vida Retreat & Spa


Thanks to Yovada Life for including us in this great round-up story of six top yoga retreats in Latin America. A popular blog in the wellness travel market, Yovada highlights our unique mountain location as “a retreat under the clouds” and our fabulous Wellness Center therapists and their commitment to healing from the heart. 

Click here to read the full story.


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