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Healthy Recipes From Costa Rica’s Anamaya Resort

by Sophie Novack

Anamaya’s recipes use local, organic produce and products sourced in a sustainable manner.

Coconut Chia Seed Pudding

Serves 6

Total Time: 2 ½ hours

1/2 cup dehydrated coconut

1/2 cup chia seeds

2.5 cups coconut milk

1 vanilla bean, scraped

1/2 teaspoon himalayan salt

1/2 teaspoon orange peel

1/2 teaspoon lime peel

1.  In a small bowl mix well coconut milk, dehydrated coconut, vanilla bean, salt and citrus peels

2.  Slowly add chia seeds, continually mixing for five minutes eliminating the possibility of any lumps

3.  Cover bowl and chill for two hours. Serve in a small glass with chia seed pudding in layers with seasonal berries.

Aztec Quinoa Soup

Serves 6

Total Time: 30 minutes



2 tablespoons extra virgin olive oil

2 pounds of cored tomato

2 cups chopped butternut squash or pumpkin

1 cup onion

1 cup celery

3 cloves garlic


1 tablespoon extra virgin olive oil

1/4 cup dried quinoa

2 teaspoon apple cider vinegar

1 cup vegetable stock


1 teaspoon Orégano Dried & crushed

2 tablespoons honey

2 teaspoons ground cumin seeds

1/2 teaspoon paprika

2 teaspoon parsley chopped

Sea salt & pepper to taste



Preheat oven to 375 degrees Fahrenheit. Prep the first six ingredients and toss well in a bowl then transfer to a baking sheet and bake for 15 minutes. Afterwards, allow baking sheet to cool at room temperature. Blend and set aside.


Add 1 tablespoon of olive oil in a medium stock pot and the quinoa stirring constantly over low flame. Once the quinoa is lightly toasted add vinegar and vegetable stock to the quinoa. Add the blended tomato mixture that was previously set aside to the stock pot.


Combine the remaining ingredients to the soup and cook for another 15 minutes.

Garnish Options: Crushed baked yuca or plantain chips, chives, cilantro and avocado​

Garnish options

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