My trip to Las Vegas started with the airline canceling my flight because the plane was on fire.
Or at least that is what the captain thought but later discovered was a false alarm. They gave me a choice to go home or they’d put me up in a local hotel for the night. Um, Embassy Suites, please, with full buffet in the morning, thank you.
I eventually got to Las Vegas with a full itinerary and no time to waste.
I had done preliminary research on four places of interest:
1. A solar photovoltaic energy farm in Death Valley.
2. A LEED-Certified spa at Aria.
3. Dr. Weil’s True Food Kitchen in Caesar’s Forum Shops.
4. David Chang’s Momufuku in the Cosmopolitan.
MY ROAD TRIP TO DEATH VALLEY
With my BLK. fulvic water in hand and the convertible top down, I drove west on highway 95. At 300 feet below sea level and boasting the highest temperatures in the continental United States at 138 degrees, it’s no surprise that Xanterra Parks & Resorts chose Death Valley to install a 2 megawatt solar photovoltaic (PV) energy system.
Covering five acres of Southern California’s Death Valley National Park – a 3.3 million-acre park that is the sunniest place in the country – the two megawatt (MW) system generates more than one-third of the total annual electricity needs of Xanterra’s operations in Death Valley, including the historic Furnace Creek Inn, Furnace Creek Ranch, Furnace Creek Golf Course, employee offices and housing .
-Xanterra
Hundreds of thousands of solar panels have been introduced in the country since 2008, as a growing number of Americans want to power their lives and homes with nature's powerful resource that is the sun. The cost of solar power is going down every year thanks in part to the Solar Energy Technologies Office's investments. There isn't just one solution to harnessing solar power for your home or business. Many resources are available to find the right fit for you. Check out www.energy.gov for some great sources and ideas to get started.
MY EXPERIENCE AT ARIA SPA
I chose ARIA (MGM Resorts) based on their LEED certification.
LEED stands for Leadership in Energy and Environmental Design. It is the most widely used green building rating system in the world. Aria Hotel and Casino has earned six distinct LEED Gold certifications, including their spa.
I started in the SHIO Salt Room and breathed in the respiratory benefits of a wall of Shio salt bricks and salt lamps. My cells soaked up the vibration therapy and music therapy while floating in anti-gravity chairs.
The GANBAN’YOKU stone room was a new experience for me. Ganban’yoku beds are heated black mineral slabs installed into the floor. The stones, made of black silica lava rock, are heated to just over 100˚ F and emit far-infrared rays as we lay atop, enjoying the heat. Not only do the Ganban’yoku beds soothe muscles, they also help eliminate toxins from the body.
After my massage, I took advantage of the hot and cold pools, aka contrast hydrotherapy, and later enjoyed the infinity pool on Aria’s private sundeck.
Contrast hydrotherapy is a series of brief, repeated immersions in water, alternating between warm and cold temperatures. Research supports the use of contrast hydrotherapy to lessen muscle fatigue and to decrease pain, swelling, and lactic acid build-up following intense exercise.
Bonus: MGM Resorts International has installed a 100-megawatt solar array, the hospitality industry's largest directly sourced renewable electricity project worldwide.
I LIKE EATING OUT
I was especially interested in trying 2 lox tox restaurants: True Food Kitchen inside Cesars Palace Forum Shops and David Chang’s Momufuku inside The Cosmpolitan.
Dr. Andrew Weil, an integrative health doctor that I’ve been following for years, is the founder. Their menu is based on the anti-inflammatory food pyramid. At the base of the anti-inflammatory pyramid is leafy greens such as, spinach, collard greens, kale, Swiss chard, broccoli, cabbage, and romaine. They’re packed full of antioxidants and are an excellent source of Vitamin E, which helps to reduce inflammation in the brain as well as preventing the build-up of plaque on brain cells.
When placing our order, a profound question came up; can one over-kale? Could I have the raw kale salad and the raw kale aid without any unpleasant side effects? Read: gas, bloating, indigestion. The server didn’t know. Ergo as any prudent researcher would do, I looked into it and found that yes, because kale is a cruciferous vegetable, which contain raffinose, it can produce excess gas and bloating.
To avoid this discomfort, you can add Himalayan salt to your dish or drink. This enhances nutrient absorption and helps break down the dense fibers. Further, way too much kale may result in heavy metal poisoning (thallium) and can interfere with thyroid function. It’s best to switch up your greens by rotating family types of leafy greens. You’re not only preventing an alkaloid build-up, you are also absorbing many different kinds of nutrients that each one has to offer.
I skipped the kale salad and ordered the kale aid and turkey burger.
My friend selected a gluten-free lasagna; between blissful bites she managed to get out words like “delicious” and “gorgeous slice of lasagna”.
Kale Aid - kale, ginger, apple, celery, cucumber, lemon
Turkey Burger -avocado, organic tomato, butter lettuce, smoked gouda, jalapeño remoulade, flaxseed bun
Lasagna Bolognese, GF -fennel chicken sausage, mushroom, organic spinach, ricotta, basil
I was first introduced to David Chang in 2018 via his Netflix show, Ugly Delicious. However, he’s no flash in the pan restauranteur. David has been carving out his niche for more than two decades, earning himself six James Beard awards and two Michelin stars for his fine dining restaurant, Ko.
Chang has co-written two cookbooks, has launched a food magazine, Lucky Peach, and has a podcast called The Dave Chang Show. He is a leader in the food industry, addressing climate change, health, food scarcity, and more sustainable ways to feed people.
At his Momofuku restaurant inside the Cosmopolitan, my friend and I split an appetizer and entree.
Crispy Sweet Potato - crunchy ryu, honey mustard, scallion
Duck Paitan Ramen - duck confit, pickled vegetables, shoyu egg
I was hesitant to order the ramen; can you really innovate ramen? YES. Yes you can. And David Chang has proved once again he’s changing the way America eats.
My friend ended our sensory experience by asking our server to bring out a birthday cookie* for me (45th!).
*Birthday cookie not likely a culinary creation of David Chang
Thank you for letting me share my green adventures with you!
XO Be Well,
Jules