"One of the best trips of my life. Having that much fun should be illegal! Keep up the good work. I've got memories that will stay with me a lifetime."
"I had a great time -- nice locations, great drivers, stunning views. One of the best things I've done in my life. "
"I did this tour on a whim and loved it. I end up telling most people about the trip and recommend they try to fit it in to their plans. I met some fantastic people and enjoyed it. The bus works: the sleeping, seating during the day, the food arrangements, the amount of time spent at each place and the drivers ... they all work!"
Green Tortoise Adventure Travel
San Francisco, CA
U.S. and Canada:
San Francisco and Worldwide:
Spotlight on Loreto
Discover this Little-Known Baja Gem!
Named one of the 41 places to visit in 2011 by the New York Times, this must see area of southern Baja still retains its quaint village atmosphere and original charm.
|Loreto still retains its quaint |
Formerly the capitol of Baja California Sur, today the town is known for its friendly locals, tranquil atmosphere, and excellent, reasonably priced restaurants. It's easy to understand why this beautiful gem might not remain so peaceful once it is truly discovered by the tourism industry!
Loreto is situated right on the Sea of Cortez where the coastline is dotted with remote islands that make up the Loreto Bay National Marine Park. The area offers extensive snorkeling, kayaking, hiking, whale-watching and wildlife viewing opportunities and is home to more than 800 species of marine life.
The Green Tortoise only has two Baja Beach Daze adventures left this season, and both tours offer activities from our hidden beach camp as well as a stop in Loreto. Now is a perfect time to hop on a bus and enjoy the warmth of southern Baja ... and to see Loreto before it changes!
|Steeped in Mission history.|
For more information, visit us online, or call our office at 415 956 7500, ext 1 to book your trip today!
The Canyons are Calling!
Beat the Heat ... and the Crowds!
Announcing the first Canyons of the West trip of the season, April 15th - 24th. Join us as we beat the heat, and the crowds!
|Hike the Grand Canyon!|
|Or just relax along the edge.|
Canyons of the West 2011:
Round Trip from San Francisco:
9 Days: $595 plus $144 for food/parks.
- Fri, Apr 15 - Sun, Apr 24
The Grand Canyon in the spring is a crowd favorite! Daytime temperatures are cool for the avid hiker, and the nights are cozy by the campfire.
This popular tour includes so much more than the Grand Canyon! We visit Zion, Bryce, Arches, Monument Valley, Lake Powell, and lots, lots more! Come discover this unique part of America -- call today to reserve your seat!
Save $150 Off the Ticket Price!
What's better than an affordable cross country road trip with new friends? How about $150 off the ticket price?
|The open road is calling!|
Book the June 24th Green Tortoise Northern Crossing or the June 26th Northern Dream cross-country adventure tour today and save $150! Tour highlights include the Grand Tetons, Yellowstone, Badlands, Great Plains, Chicago, Niagara Falls, and more!
Can't make either of of these trips? Check out these other hot specials, and then book your summer adventure!
Limited time only. Some restrictions apply. Contact us
for more information.
A Holistic Aproach to Shedding Your Skin!
Spring. It's the season for a change in temperature, a new beginning, and for new growth. It's also a perfect time to shed the winter blahs and welcome the warmer weather with some new skin! Get rid of the dull winter skin you've been sporting with this easy, budget-minded exfoliation prep.
|A simple recipe for cleanliness!|
Mix 1 cup of coffee grinds (fresh, coarse ground) and 1 tablespoon massage oil. Standing in the shower or tub, use this mix to scrub your body well or find a friend to help you for more fun! Let sit for ten minutes and rinse off. Your skin will be glowing, moisturized and you'll smell like a latte! Mmmm.
Welcome Back, Mac!
Former Driver Finds a New Hot Seat!
If you've called the Adventure Travel office lately, you've surely spoken to Mac.
|A portrait of the artist|
Mac came onboard as office guru extraordinaire this year, but he is no stranger to the Green Tortoise -- he worked for several years as driver and guide. "While a few things have changed over the years, like newer buses and a lot more trips, the style, spirit, and attitude of GT is happily familiar," says Mac.
Mac is at your service to answer questions about upcoming trips, help coordinate travel plans, and book your ticket to life-long travel memories. We're excited to welcome you back, Mac!
Spring vegetables pan roasted and tossed with fresh herbs and penne. No cream here - just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful and healthy dish!
|Let's get cooking!|
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
- 1 (12 ounce) package penne pasta
- 1 each zucchini, yellow squash, red bell pepper, carrot, chopped
- 1/2 pint grape tomatoes
- 1 cup each asparagus, green beans, trimmed and cut into 1 inch pieces
- 1 Tablespoon each butter, olive oil
- 1/4 each teaspoon salt and coarsely ground black pepper
- 1/2 tablespoon lemon juice
- 1 tablespoon Italian seasoning
- 1/4 large yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons lemon zest
- 1/3 cup each chopped fresh basil leaves and fresh parsley
- 3 tablespoons balsamic vinegar
- 1/2 cup grated Romano cheese
Meanwhile, put a large skillet over high heat. There's no oil here -- just heat under the pan. While this is heating, cut up the vegetables -- try cutting some on the diagonal, some flat and some thick so there's a variety in the look and texture when it's finished.
Next dump the entire mix into the heated pan. Tzssss. You should hear a nice sizzle as it hits the pan. Move the vegetables around every couple of minutes, not stirring but scoop and lift - you don't want to break the vegetable pieces. When the veggies are done to your liking, put them into another bowl.
Mix the olive oil and butter in your skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked, drained pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and toss with the penne and roasted vegetables and sprinkle with Romano cheese to serve.
Copyright 2011 Green Tortoise Adventure Travel