Despite the fact that our well-packed suitcase full of camping gear, superfoods, personal travel blender along with other cooking tools didn’t make it to Costa Rica as planned, we still managed to find our way sourcing the most nourishing foods for our bodies on our extended travels. Baggage loss was a new situation for me and required a level of adaptation that my family and I weren’t prepared for. Our well-planned vacation quickly took an unexpected turn and we were faced with having to change the first ten days of our trip from staying in a yurt on the mountains with a goat farm and coffee plantation on site, as well as missing the opportunity to camp down South in the jungl(y) beaches of Osa Peninsula. Instead, immediately after leaving the airport we found ourselves stranded without our gear and were unexpectedly and reluctantly taking shelter in San Jose, a bustling city we try to escape when visiting Costa Rica.
In hopes that our bag would turn up in the five days we were advised to wait, we chose to stay at The Marriott as it was close to the airport and offered a safe, clean and enjoyable stay for us. Funny things is we would have never booked this type of trip, as it didn’t offer us the rugged nature adventure we longed for. We decided immediately we had to make the best of the situation and enjoyed the facility, the people, and the luxurious amenities. We even got a lot of help dealing with Delta through the concierge staff, even the kind folks at the front desk took pity on us when they upgraded us to a poolside room after our first night.
Being that we didn’t have a car and that some of the food offered was quite touristy we almost surrendered to eating the same salad and soup we managed to find for every meal until a voice in my head reminded me to not settle. I can’t tell you how lit up I get every time I listen to “the voice” especially with not settling, it’s almost instantaneous how when choosing not to settle something better comes along. At least that was the case for how our meals were going to shape up! I put on my creative lenses and began to see what was truly available to us on the secret menu that could only be made visible by not settling and an openess to see a solution.
I walked into the nearby hotel cafe and spotted a blender which is primarily used to make poolside pina colada’s, immediately telling me two things (1.) I have access to a blender (2.) fresh ingredients like pineapples and coconut milk. With childlike excitement, I spoke Spanish in a way that had alluded me in the past to the gal behind the blender. Asking her if she also had spinach and ginger to craft a green juice with the existing pina colada ingredients (sans alcohol). She was more than happy to make this green smoothie for me and was even more happy to see how joy filled this heavenly green drink made me. By the second day of our stay, she remembered the ingredients and began making my special green smoothie each time she saw me or my family.
It’s this recipe in which my family and I lived off of almost daily that I want to share with you all. It isn’t anything fancy but in all of it’s Costa Rican charm it’s simple y delicioso.
Pura Vida Green Smoothie
Leche de cooc (Coconut Milk)
Blend and serve and try not to laugh at the many photos I took of this beloved green smoothie. I’m almost embarrassed to admit that the majority of my travel photos look like this: