Organic Spa Magazine 2018 Wellness Travel Guide


Organic Spa Magazine, a leading lifestyle magazine dedicated to educating and enhancing the organic way of life, has once again released their Wellness Travel Guide for 2018 and Pura Vida Retreat & Spa is thrilled to be included as a Top International Wellness destination.

The 2018 Wellness Travel Guide features 165 carefully curated destination spa and resorts offering wellness programs worldwide. At Pura Vida, they highlight our unique location in the mountains of Costa Rica as well as our amazing yoga programs and eco-adventures.

Click here to read the full story and congrats to all of the resorts who are featured this year!

Affordable Wellness Getaways for 2018!


What better way to kick off the New Year than with a wellness getaway! Pura Vida is thrilled to be included in this great round-up of “11 Affordable Wellness Getaways to Revitalize Your Life” by the blog, along several other fabulous destinations in Mexico, Idaho and New York.

The story highlights our Mind + Body + Spirit packages, which are a great way to experience everything that the resort has to offer, from our incredible daily yoga classes to our exciting eco-adventures. Please click here to read the full story.

Recipe: Heart of Palm Salad



Servings: 4

  • 4 cups of cooked heart of palm, sliced
  • 2 cups cherry tomato, into halves
  • 1 cup Kalamata olives
  • ½ cup green scallion, sliced
  • Olive oil, lime juice, salt and pepper to taste


Mix all the ingredients together and serve.

Mango Salad


Servings: 4


  • 4 cups ripe mango, into strips
  • 1 carrot, shered
  • ½ red onion, julianne
  • 4 tbs parsley, chopped
  • Olive oil, lime juice, salt and pepper to taste


Mix all the ingredients together and serve.

Recipe: Pura Vida Spa Rice and Chicken (Arroz Con Pollo)



  • 1 whole chicken boiled with onion, sweet pepper, tomato, a stalk of celery and a bay leaf
  • 3 cups of white rice
  • 6 cups of broth
  • 2 tbsp of vegetable oil
  • Achiote to taste (annatto oil)
  • 1 onion, minced
  • 1 sweet bell pepper, minced
  • 1 cup of cooked green beans, sliced
  • 1 cup cooked carrot, minced
  • 4 tbsp of cilantro, minced


  1. Remove the skin from the chicken and shred the meat. Save six cups of broth.
  2. Heat the oil in the casserole and add the annatto oil. Add and sauté the onion and sweet pepper. Add the rice and stir well. Season with salt. Add the broth and bring to boil. Cover and lower the heat.
  3. Add the chicken, green beans and carrots. Finish cooking over low heat.
  4. Add minced cilantro before serving.

Recipe: Wild Rice Salad


This Wild Rice Salad (Ensalada De Arroz Salvaje) will give the Costa Rican Flavors you desire!


  • 2 cups of wild rice, previously cooked
  • ½ cup of raw broccoli
  • ½ cup of leeks, sliced
  • ½ cup of red onion, julienne
  • ½ cup of raisins
  • ½ cup sweet bell peppers, julienne
  • Apple cider vinegar, olive oil, salt, and pepper


  1. Mix all the ingredients together and serve.


Ultimate Wellness Retreat from American Airlines Celebrated Living


We were thrilled to open the latest issue of American Airlines Celebrated Living Magazine and see Pura Vida Retreat & Spa named as the “Ultimate Wellness Retreat” by renowned fitness expert & coach Magen Banwart, founder of Optimal Mind Body. She praises Pura Vida Spa as having “the best holistic healers that I’ve ever experienced. They have amazing massage therapists and bodyworkers.”

Click here to read the full story (Page 16) – or pick it up on the American Airlines’ premium cabins or in the Admirals Club lounges.

Recipe: Port Wine Strawberries


• 5 cups of strawberries (remove the greens)
• 115 grs of butter
• ½ cup of orange juice
• 1 cup of port wine
• 1 cup of brown sugar
• 1 tsp of cinnamon
• 3 cloves

1. In a sauce pan, add the butter and sugar. Melt the sugar until there are no crystals.
2. Add the orange juice, spices and port wine. Let it reduce
3. Finally add the strawberries and cook until tender.

Recipe: Green Papaya Salad



-300 grs green papaya, grated
-8 units cherrys tomatoes, halved
– 1 cup of green beans, previously poached
-1 carrot, grated
-1 chili, chopped


– 3 cloves garlic, chopped
– 5 tbsp lime juice
– 4 tbsp fish sauce
– 2 cds of olive oil
– 25 g of cane sugar
– 20 grams of dried shrimp
– 25 grs of roasted peanuts


  1. Mix all the ingredients of the salad and reserve
  2. Mix with a beater all ingredients of the dressing
  3. Pour the dressing over the salad and serve instantly
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