b'food mattersBringing Health Home Pura Vida vegetable soupBY ILYSSE RIMALOVSKIR ecently,IreturnedtoCostame but need time to ripen. Ive been spoiled bybreathe deeply and remind myself to stand tall in RicasNicoyaPeninsulaforaaccess to hyperlocal tropical produce. I remembermy body. Ive grown accustomed to a rhythm that weeklongwellnessretreatfreeto eat the rainbow as I scan the aisles for varietyis slower and healing. I imagine yoga class in the ofdairy,glutenandalcohol.in season. open air, the sun setting while I float in the ocean.This area is known for its deep- With a diet thats increasingly plant-forward, II plan tomorrows menu, which begins with a ly rooted culture, longevity andadd Jersey-grown beets, kale and butternut squashmug of spicy ginger tea to prime digestion. Stir-lowstressamongitspeople.to the cart and gather ingredients for lentil curry. Iring a large pot on the stove, I think about my The national greeting, Pura Vida (pure life), is afind almond butter, chia seeds and nut milks andneighbors, who are nursing winter flus, and might mantra at the heart of how they live. choose eggs and avocados with care. appreciate something warm and homemade.Pura Vidas guiding principles of purpose, rep- I opt for cleaner proteins such as chicken andIn this recipe for Pura Vida Vegetable Soup, etitionandhumanconnectionaresurprisinglyshrimp to top leafy greens. I think ahead to plat- ingredients shift with the seasons. Garbanzos, po-transferable to here. This might include volunteer- ing more artfully. Parsley, cilantro and chili pep- tatoes and string beans make this wintry version ing regularly to help someone in need, walking topers will become chimichurri sauce on the side.filling. Ginger, turmeric and coconut milk bring visit a neighbor or cooking family dinner. Coconut water will blend into juice balanced withthe warmth. Back in Maplewood in the thick of winter, Icucumber, apple, mint and lemon. Napa cabbageHow might you change things up a bit? Per-practice how to bring these lessons home. I returnwill ferment into kimchi. haps a visit to the food store could be its own ad-with profound appreciation of nature, communityLeft behind on store shelves is my usual over- venture. and simplicity. Bringing greater intention into myindulgence of cheese, chocolate chip cookies andIlysse Rimalovski is a well-seasoned home chef and kitchen, I reconsider what I eat, drink, cook andbottle of tequila. Sourdough bread, baked by mywriter focusing on lifestyle and care, living in Maple-stock. husband, is harder to refuse. wood. Have questions or need inspiration? Send a At the market, I reach for knobs of ginger toAsIunpackgroceries,Ilistentosoundsofnote to forilysse@icloud.com.make tea. Papayas, mangoes and pineapples temptTibetan singing bowls fading into the jungle. I 36/ matters magazine / winter 2026'