Monthly Archives: June 2017

Recipe: Cauliflower Rice



  • 1 large head cauliflower
  • ½ cup of carrot, into small cubes}
  • ½ cup of green beans, sliced
  • ½ cup of yellow corn
  • ½ cup of yellow onion
  • 3 garlic cloves, chopped
  • 4 tbs of parsley, chopped
  • 4 tbs of soy sauce
  • 4 tbs of olive oil
  • Sal and pepper to taste


  1. Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections.
  2. With a box grater, use the medium-sized holes, or a food processor with the grater attachment, to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
  3. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  4. In a pre-heated skillet, add the olive oil and sauté de onion, and veggies, except the parsley. Add the cauliflower and add the soy sauce. Sauté everything together and then garnishes with the fresh parsley.

Pura Vida Spa Honored with 2017 Certificate of Excellence from TripAdvisor


We are honored to share that we have earned a 2017 Certificate of Excellence from TripAdvisor, the world’s largest travel site that ranks over 7 million accommodations with more than 500 million reviews.

Founded in 2010, the TripAdvisor Certificate of Excellence honors hospitality businesses around the world that deliver great service and that have consistently achieved great traveler reviews over the past year. To qualify, a business must maintain an overall TripAdvisor rating of at least four out of five, have a minimum number of reviews and must have been listed on TripAdvisor for at least 12 months.

We are so thankful for all of our loyal guests and their positive reviews – we truly appreciate your support!

Recipe: Tomato Soup!



  • 4 ripe tomatoes
  • 2 garlic cloves
  • A pinch of sugar
  • 2 big basil leaves
  • Salt and pepper to taste


  • Cilantro, chopped
  • White fresh cheese, grated
  • Fried totillas strips


  1. wash the tomatoes and remove the hard part from behind.
  2. Place the tomatoes together with the garlic and basil, and add a cup of water.
  3. Cover the pot and cook on low heat for 20 minutes.
  4. Process in blender along with salt, sugar and pepper.
  5. Serve with the accompaniments.

Recipe: Flat Green Beans



  • 2 cups of flat green beans, julianne
  • 1 cup of asparagus, julianne
  • 1 cup of zucchini, julianne
  • ½ cup of yellow sweet bell peppers, julianne
  • ½ cup of red sweet peppers, julianne
  • ½ cup of radish, julianne
  • Olive oil, lime juice, salt and pepper




  1. In a bowl, toss all the ingredients together with lime juice, olive oil, salt and pepper. Let the salad rest, for 10 minutes to let lime juice cook the raw veggies.

Recipe: Fresh Beet Hummus



  • 1 small roasted beet
  • 1 can cooked chickpeas, mostly drained
  • 1 tsp of cumin
  • juice of half of a lime
  • pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 1 tablespoon of tahini
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon of Italian parsley


Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

Taste and adjust seasonings as needed, adding more salt, lime juice or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.

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