Remembering Pauline Clegg


Our beloved Pauline Clegg, early pioneer of the yoga retreat movement and founder of R&R Resorts, passed away on August 5th, 2019. She will be dearly missed by many.   

Pauline was both humble and passionate and led an incredible life. Her vision of having a positive impact on the planet led her to cultivate a community to realize this dream. Over the years, she dedicated herself to building this community through yoga and her partnerships with Maya Tulum Retreat & Spa in Mexico and Pura Vida Retreat & Spa in Costa Rica. She created a successful yoga retreat business model that continues to touch the lives of so many. Those close to her spoke of her gentle spirit, strength, and ability to always have fun.

We are grateful for the condolences, kind thoughts and memories shared by so many of you. Pauline leaves a legacy that will be carried on at R&R Resorts, and the properties they represent, for many years to come.

–The R&R Resorts team

“I just feel very blessed and grateful for all of this beauty that surrounds me.” – Pauline Clegg

Sunrise Smoothie



•  1 cup pineapple
•  ½ cup of mango
•  2 passion fruits
•  1 cup of orange juice


1.  Cut whole fruits, as necessary, to a manageable size for blending.
2.  Add all ingredients into blender, blend.
3.  Garnish with mint, or your favorite herb or spice. (optional)
4.  Enjoy!

Zucchini Salad



  • 2 cups zucchini
  • 1 cup bell peppers
  • 1 cup red onion
  • 5 stems of asparagus
  • ¼ cup of Chinese green beans
  • 6 basil leaves
  • 2 limes
  • Olive oil
  • Salt & pepper


Julienne all vegetables and basil. Mix all ingredients and serve.

Lemon Pie




  • 50 graham crackers
  • 115 gr melted butter

  • 2 condensed milk cans
  • 2 cans of evaporated milk
  • 1/2 cup lemon juice
  • 2 tsp of neutral gelatin powder


  1. Crush the cookies and mix well with the melted butter. Cover the entire bottom and walls of a glass dish to pyrex and tighten the cookies very well with the bottom of a glass. Bake a little until lightly browned


  1. Soak the gelatin in the evaporate milk. Stir well and heat so it is warm. Blend all the ingredients of the filling. If the mixture is very smooth, add more lemon juice, until it “cuts” well.


  1. Leave in the refrigerator for at least 4 hours or until firm.

Tamal Asado



  • 450 grs of dough for tortillas (MASA)
  • 115 grs of butter, melted
  • 1 cup of sugar
  • 1 cup p of sour cream
  • 1 kg of plain yogurt
  • 250 grs fresh white cheese, grated
  • 1 tbs of vainilla
  • 1 tps of cinnamon
  • 1 pinch of salt



  1. In a blender, blend everything to form a homogeneous mass.
  2. Add the mixture in a medium high temperature pot and with a spoon move constantly. Cook until “cut the dough”
  3. With a spray lightly grease a glass pyrex and add the mixture.
  4. Bake until the edges are golden brown.

Mushrooms Skewers




  • 1 cup of olive oil
  • ½ cup of parsley, chopped
  • 2 garlic clove, chopped
  • Salt and pepper to taste


  • 3 cups of mushrooms, whole
  • 2 white onion, diced in big chunks
  • 1 yellow pepper, diced in big chunks
  • 1 red pepper, diced in big chunks



  1. Add the marinade to the vegetables. Let sit for 1 hour.
  2. Build the skewers and then, grill them until golden brown.

ThePureBag : the Silver Lining for your Gross Yoga Mat!


After a particularly intense Bikram sesh, exhausted as I may be, I feel refreshed and invigorated. If I did it right and worked up a proper sweat, the toxins have been physically expelled from my skin. What could be a more tangible sign of my body cleansing itself?

No one wants to think that all that good work they just put in could potentially have a negative effect on you. But all that sweat goes somewhere and grows and do you know where most of it ends up…. that’s right, Your Yoga Mat! While walking around living your best life, feeling great about the active choice to practice physical and mental health on the regs, something sinister could be happening on that very same mat that helped bring you to this level of consciousness.


GERMS. FUNGI. BUGS, & OTHER ICKY MICROORGANISMS! They all begin to proliferate on the mat when left to their own devices. Of course, we know we need to clean our mats after every use. But, lbh, when trying to get from place to place quickly, it’s easy to miss a time, or few.

Enter ThePureBag! A convenient tote that does much more than just carry your gear. Using silver ion technology, made from healthcare quality vinyl, the embedded silver component in these bags provides your mat & accessories with additional protection from bacterial & fungal growth. It doesn’t just help keep these things from spreading, it deads them. Mostly. When silver oxidizes it releases silver ions, which are lethal to bacteria & yeast, and those helpful little nano-particles keep all the icky things looking to multiply from doing just that.

With several products available to help you in your battle against bacteria, ThePureBag will keep your gear from growing too much (if any) of the gross stuff! Check out their yoga bags, of course, but don’t miss the SILVER LINED TOWEL and cool accessory bags as well. Because let’s face it, our phone & shoes could probably use the killer silver treatment too!

Use the code PURAVIDA15 for 15% savings on first purchase.  Good through Oct 31, 2018.



Green Bean Salad


Green bean and sun-dried tomato salad

3 servings


  • 2 cups of mini green beans, whole
  • 2 garlic cloves, chopped
  • 1 cup of flattered green beans, into strips
  • ½ cup of sun dried tomato, Julianne
  • ½ cup red onion, Julianne
  • 1 tbs sesame seeds lightly toasted
  • Splash of sesame oil
  • Salt and pepper


  1. Marinate the mini vanilla with olive oil, garlic, salt and pepper. Sauté over medium-high heat until lightly browned. Let cool
  2. Add the dried tomatoes, onion and the flattened hemstitches.
  3. Season with a little sesame oil and garnish with the sesame seeds.

Oven Baked Beet Salad


3 servings


  • 3 beets, diced in medium squares
  • 1 branch of scallion, sliced
  • 2 garlic cloves, chopped
  • A splash of olive oil
  • Salt and pepper


  • Olive oil
  • Apple cider vinegar
  • A pinch of salt



  1. Marinate the beet with olive oil, garlic, salt and pepper
  2. Place the beet in a glass pyrex and cover with foil
  3. Bake at medium high heat until the beet is cooked. Allow to cool.
  4. Add the scallions and season with olive oil, apple cider vinegar, salt and pepper.


Mariscada con Arroz Verde



Mixed seafood with green rice

Servings (3-4)


Green rice:


  • ½ cup scallion with one garlic clove (previoulsy sautée)
  • 2 cup spinach
  • ½ cup cilantro
  • ½ cup parsley
  • 1 ½ cup of water or veggie broth
  • Salt and pepper to taste
  • 3 cup of “al dente” cooked white rice


  1. Blend the green leaves and herbs with water or broth. Add salt and pepper to taste.
  2. In a pan, place the rice and pour the green sauce on top. Heat together until the sauce dries completely


Mixed seafood:


  • 2 big-ripe tomatoes, chopped and crushed by hand
  • 1⁄3 cup olive oil
  • 1 tbs tomato concentrate paste
  • 1⁄2 tsp. crushed red chili flakes
  • 5 cloves garlic, minced
  • 2 medium yellow onions, chopped
  • 2 bay leaves
  • 1 tsp oregano
  • 1 medium red bell pepper, cored, seeded, and chopped
  • 1 celery stalk, chopped
  • 1 cup fish stock
  • 1⁄2 cup dry white wine
  • 1 kg of mixed seafood
  • 12 mussels, rinsed and debearded
  • 2 mahi mahi filet, cut into 1 1⁄2″ chunks
  • 2 tbsp. minced fresh cilantro
  • 2 tbsp. minced fresh parsley
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat the oil in a 6-qt. pot over medium-high heat. Add the onions, peppers, celery, chili flakes and garlic. Then add the tomatoes, tomato paste, a pinch of sugar, bay leaves, oregano and cook, stirring often, until soft, about 12 minutes. Add fish stock, wine, and salt and pepper and cook, stirring occasionally, about 5 minutes. Add mussels and cover pot; cook until mussels just begin to open, 4–5 minutes. Add the seafood mix and fish, continue to cook, covered, until all mussels are opened, and fish is cooked through, 5–6 minutes more.
  2. To serve, transfer fish stew to a large serving bowl and sprinkle with the parsley and cilantro.


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