I woke up on the opening day of The Wellness Show craving a hamburger. Hmmm, not really in keeping with the vibe of the wellness theme but when I’m craving food that strongly, I’ve got to listen. So I ended up on a bar stool at the Cactus Club, right beside the Convention Centre, chowing down on a cheeseburger and watching all of the healthy, gluten-free people walk out of The Wellness Show with their large, orange swag bags in tow.
Have I mentioned how much I love animals and how badly I want to be a vegetarian? I have tried over and over again. And each time I try a little harder; consulting nutritionists, taking a plethora of supplements and iron tonics. And the longest I’ve lasted is three months. It gives me a lot of angst but I get to a point of craving red meat so badly that I feel like I could jump the fence, run into a pasture and take down a cow myself. Not good. Anyway, I digress. This post is all about Vancouver’s Wellness Show, not my dietary struggles.
The Wellness Show is the yin to my cheeseburger’s yang. Imagine a huge room filled with everything from power drinks to vegan cupcakes to reflexology to bio mats filled with crystals. I entered the room like a slightly ADD kid in a candy store, eyes frantically darting left and right, taking in all of the goodies.
By late afternoon I had stuffed myself with raw vegan goodness, gotten reflexology, a shiatsu massage, was covered in yummy smelling aromatherapy oils and had my bio-rthyms read (my hypothalamus is under-active, in case you were wondering). I was a happy girl. I ended my Wellness experience by plopping myself down in front of the cooking stage to see the talented and entertaining Chef, Craig of Italian Kitchen, make a chocolate quinoa cake.
I was intrigued by this cake and had been thinking about it for days. Quinoa in a cake? I was dying to see how, and if, it would turn out.
To make a long story short, it tasted fabulous. Rich, chocolatey and you couldn’t taste the quinoa at all. Chef also made a raspberry sauce to go on top and all was sugar-free, sweetened with agave. I had to try to re-create this masterpiece at home in cupcake form.
Chocolate Quinoa Cake (or Cupcakes)
- 3/4 cup maple syrup
- 1/2 cup buttermilk
- 1/2 cup flax oil
- 3 eggs
- 1 tbsp. vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cocoa
- 2 cups cooked quinoa
Mix all ingredients in blender, then bake in pre-heated 350 degree oven for half an hour.
- 1 pint raspberries
- splash agave
- splash water
Simmer on stove top. Pour over finished cake or cupcakes.
Okay, you’ve gotta love a recipe that’s delicious and healthy, and everything is just thrown in a blender and then tossed in the oven. No muss, no fuss. I highly recommend this recipe.