I have definitely been a bad blogger as of late. It is not that I haven't been eating or making delicious food instead I have been living in a bubble. A bubble filled with rainbows and hearts, fluffy pillows and star studded strolls. You see, life has a way of transforming your goals and love has a way of changing your life in a manner that is unforeseeable. My honey and I have been living in that blissful state, that moment when you come to the realization that you both irrevocable and irrepressibly love one another. With that discovery it seems that time has stood still, our hearts have opened and widened and every moment was treasured - not leaving much time for blog writing!

I look at my last post which was written in January and think where has the time gone? Have these months passed in such merriment that I did not even notice them flying by? I suppose that is the keystone to love; days turn into minutes and months turn into years. Suddenly those mundane activities become real solid moments, who knew couch sitting was so glorious or patio chats could be fulfilling. We've spent time making memories, ones that I will treasure for a lifetime but I promise that I will once again focus on the blog and sharing some amazing healthy recipes as well as a few of the food adventures that I have been blessed with taking.

Tulum is a city unlike any other in Mexico. Mexico has the spring break reputation, night clubs, tequila, revelry of the highest degree back dropped by incredible ocean views and unending sunshine. Tulum is its sleepy cousin, drenched in that same sunshine but the vibe is completely different. To start, there is a single road lined with privately owned boutiques and restaurants - not a senor frogs to be found anywhere! The beach is soft and powdery, the ocean warm and teal and the entire area is focused on environmental conservation and healthful, intricate, and delicious food. Tulum draws people from all over the world, young entrepreneurs looking for a piece of paradise and a receptive crowd.

The stores boast linen clothing inspired by soft breezes, yoga studios, kite surfing and SUP paddle boards dot the landscape and then there are the restaurants. Eating in Tulum is a treat, vegetarianism is prevalent and most restaurants have a number of interesting and delicious options infused with the flavors of Mexico and local products. Chefs are mindful of the quality of the food as well as the presentation and much to my delight dining is done alfresco with an abundance of gentle dim lighting and soothing auditory sounds..You are receiving seriously amazing food, in dreamlike spaces, at an incredibly reasonable rate. In essence it's a foodies delight.

Azulik is a uniquely designed space with an art gallery and a beautiful garden cafe

When visiting it is good to know that most of the hotels have great restaurants but the main road also boasts delightful options. As my honey and I both are interested in the food culture of the places that we visit we often tend to overeat and try a variety of locations. In 4 days we ate or drank at a dozen different locations in which the food was healthy, fresh and delicious - well besides the largest homemade Jalapeno Poppers ever! We all need a little vice once in a while!!

My hands down favorite place was Arca. It was so good that we ate there on two evenings because we wanted to try other offerings. The chef is amazing and transformed ingredients into flavorful masterpieces in an incredible setting. The kitchen is open with a large wood fired oven, the scent of local incense fills the air, candles and low lighting enhance the magic of this bustling hot spot of culinary delight.

Many of the chefs dishes are geared towards vegetarians and showcasing the way in which vegetables can be used. I love this style of dinning because there is no star for vegetarian items, it is simply an amazing dish that is plant based. Everything from the grilled pulque sourdough bread to the creamy butter was perfection. The creamy grilled pear was elevated into a sweet, tangy, herbal infused bite sized morsel contrasting with the crunch of a flaxseed cracker while a whole squash; greens, seeds, and flowers were transformed into a variety of textures and tastes.

Dim romantic lighting is not the best for taking photographs but this tartare of roasted peppers was amazing!

However, my all time favorite was the tartare of roasted peppers, cured egg yolk, and toasted almonds. The pungent sweet and smoky taste of the peppers was like nothing I have had before. I could eat it every night it was that wonderful. Overall the restaurant has it all, an incredible atmosphere, friendly staff, great cocktails and superb culinary creations.

That type of dinning is amazing but sometimes you just need some tacos from the ever popular beach side Taqueria La Eufemia, a smoothie from Cafe Banana, an amazing cocktail from Loco Tulum, an incredible brunch experience at the Cenzontle Jardin Secreto or a 40oz of beer late night at I Scream Bar. I also have to recommend our accommodations, Casa Ganesh was a dream, waking up to the beach every morning made a perfect start to the day and the location couldn't be beat - right in the middle of it all yet secluded and quiet for sleeping. Check out Tulum if you can; rest, relax, rewind, enjoy life, love and of course eat.

The largest Jalapeno Poppers I have ever seen!

I hate wasting food, it is one of my pet peeves. I only buy enough for the week but sometimes life has you on a roller coaster and you don't get to eat all those fresh veggies laying around in your fridge so what can you do - make soup of course!

My honey is a chef and he is notorious for buying a ton of fresh veggies so that he has whatever he desires on hand and when I say a ton, I mean a TON. So when I looked in the fridge today I was shocked, so many veggies on their way out! A little brown spot here, mold starting to grow at the stem there, some yellowing kale. When did all these veggies get here and how could I possibly use them all up!

Soup is one of those things that really hit the spot and warm you from the inside out. Its also a great start to a detox or an excellent addition to increase your vegetable consumption especially in the long winter months.

This soup can be adapted to whatever you have on hand but I think there are a few key elements to a great soup. Here are my suggestions;

Always use a wide variety of colors and textures
Saute the veggies first in order to bring out their flavor.
Season those veggies before pouring in your broth.
Don't go light on the seasoning but watch your salt usage.
Don't be afraid to try other things besides vegetable broth - add a little wine, use miso paste, through in a little cider vinegar or splash a bit of soy sauce in there to provide depth.
Simmer longer instead of boiling for a shorter amount of time.
Add any quick cooking items right at the end.

I hope that you enjoy this as much as I am!

A Little Bit of Everything Vegetable Soup

1/2 Butternut Squash, peeled, seeded and cubed

1 Onion, Sliced

8 Garlic Cloves, chopped

3 Celery Stalks, chopped

3 Turnips, peeled and cubed

1 cup baby carrots, halved

4 Tomatoes, chopped

1 Jalapeno Pepper, seeded and minced

3 tbs Olive Oil

1 tbs Italian Seasoning

1 tsp Oregano

1 tsp Parsley

1 tsp Ginger

1 tsp Smoked Paprika

1 tsp Dried Seaweed

1 tsp Pink Himalayan Sea Salt

3 tbs Soy Sauce

4 cups Vegetable Broth

4 cups Water

1 cup Spinach

1 cup Kale

Add olive oil to a large stock pot over medium high heat. Chop and dice all vegetables. Add to the pot and saute for 5 minutes until softened. Add the spices and saute another minute until fragrant. Add the soy sauce and the vegetable broth slowly. Add the water and bring to a boil. Reduce, cover and simmer until vegetables are cooked through about 30 to 40 minutes. Add the spinach and kale. Salt to taste. Enjoy and Healthy Eating!