Gone to the Beach
My bags are packed. My green juice is freezing so I can take it on board with me (frozen juice does not count as a liquid according to the TSA).
In 12 hours Doug and I will be on a plane headed here for a belated and much needed anniversary trip. Due to some family issues life has been a bit trying and stressful and we could really use the time to relax and reconnect with each other.
Beach vacations are very integral to our relationship. We cherish our time by the ocean together. Many of my favorite memories of our relationship have taken place on or near the ocean. We went on our first trip together to the beaches of Tulum, Mexico. We were married on the same beach (ok, 20 minutes up the road at a slightly less rustic resort). Last summer we took a belated honeymoon to the Maldives. Truly the most romantic honeymoon a person could ask for.
When deciding where to celebrate our one year wedding anniversary the beach part was easy, the question was: which beach?
We finally settled on Parrot Cay in the Turks and Caicos for one major reason. The food. The carribbean is not usually know for it's food however, Parrot Cay is owned by the COMO group who also owns Coco Island where we spent part of our honeymoon. From our experience at Coco Island we know that the COMO Shambala menu at Parrot Cay will not disappoint. They have many amazing raw dishes, including one that inspired me to create this salad. Raw food and green juice on the beach is the perfect vacation in my book. Throw in a little spa time for me and diving time for Doug and we are both in heaven.
They also had fresh young coconuts which I partook in daily. I think I was the first guest to ever dig out and eat the coconut meat
I plan on returning next week fully rejuvenated and inspired! See you then!
