Orange Chocolate Quinoa Cake

A friend sent me this recipe because she heard it was quite good. I've never used quinoa but some of you might be interested in trying this one. It sounds healthy.
I googled the frosting ingredient Xocai Activ and they sell in on Amazon if you are that keen on trying this ingredient.

Another interesting fact (especially for vegetarians) is that Quinoa (pronounced KEEN-wah or KEE-nuh-wah) is a complete protein as well as a whole grain staple food. It can be used in pilafs, salads, desserts. I think I'm going to have to try this one of these days.


Use organic ingredients whenever possible for better taste and greater health.
Ingredients:
• ¾ cup (185 ml) butter, melted
and cooled
• 2/3 cup (160 ml) rinsed quinoa
• 1 ½ cups (375 ml) cane sugar
• 1 1/3 cups (330 ml) water
• 1 cup (250 ml) unsweetened cocoa powder

• 1/3 cup (80 ml) milk
• 4 large eggs
• 2 tbsp (30 ml) orange zest
• 1 tsp (5 ml) pure vanilla extract
• 1 ½ tsp (7.5 ml) baking powder

•2 tsp (10 ml) pure orange extract
or 4 drops of orange essential oil
• ½ tsp (2 ml) baking soda

• ½ tsp (2 ml) sea salt

1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave

the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

2. Preheat the oven to 350° F (180°C). Lightly grease 8-inch (20 cm) round or square cake pan. Line the bottom of the pan with parchment

paper.
3. Combine the milk, eggs, orange extract (or orange essential oil) , and vanilla in a blender or food processor. Add 2 cups (500 ml) of
cooked quinoa and the butter and continue to blend until smooth.
4. Whisk together the sugar, cocoa, orange zest, baking powder, baking soda, and salt in a medium bowl. Add the contents of the blender
and mix well. Bake on the center oven rake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove the
cake from the oven and cool in the pan before serving.
5. Frost if desired (see other side of this card).

Combine 1 tablespoon of Xocai Activ with one drop of orange essential oil and pour over a slice of the cake.

NUTRITIONAL INFORMATION AND MEDICINAL PROPERTIES

Quinoa: Good source of dietary fiber and protein
Eggs: Source of vitamin A, C, iron, calcium, and fibre.
Orange: Good source of dietary fiber and protein.
Butter: Good source of protein, unsaturated fats, Vitamin E.
Cocoa: One of the highest antioxident foods, good source of proteins and nutrients.
Sea salt: Good source of minerals and vitamins, assists in creating HCI for digestion.
Xocai Activ: Highest antioxidant combination of cold processed chocolate, blueberry, and acai berry

Classic potato leek soup

I just got this recipe from a Heart and Stroke Foundation newsletter and can't wait to make it. I copied it from this link.

Classic potato leek soup

Makes 6 servings

Everyone needs a fabulous potato and leek soup in their repertoire – well, this is it! The classic flavour is simple yet, wonderful.

Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

* 10 mL (2 tsp) vegetable oil
* 3 leeks, white and light green parts only, thinly sliced
* 2 stalks celery, thinly sliced
* Pepper
* 3 large baking or yellow-fleshed potatoes, peeled and diced (1 L/4 cups)
* 500 mL (2 cups) reduced-sodium vegetable or chicken broth
* 500 mL (2 cups) 1% milk
* 30 mL (2 tbsp) freshly squeezed lemon juice

Directions

1. In a pot, heat vegetable oil over medium heat. Add leeks, celery and 1 mL (1/4 tsp) pepper and cook, stirring often, for 5 minutes or until leeks are tender. Add potatoes, broth and 250 mL (1 cup) water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
2. In a blender, in batches, or with an immersion blender, purée about half of soup until smooth, leaving half chunky. Return to pot, if necessary. Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil). Stir in lemon juice and season to taste with pepper.

Nutrition information per serving

* Calories 159
* Protein 7 g
* Total Fat 3 g
* Saturated Fat 1 g
* Cholesterol 4 mg
* Carbohydrates 28 g
* Fibre 3 g
* Sugars 8 g
* Sodium 95 mg
* Potassium 718 mg

Recipe courtesy of Dairy Farmers of Canada ©2011

Posted: March 2011

Jamaican Style Baked Crab

I found a delicious recipe for Jamaican Style Baked Crab. Well, I love crab. Here it is with a few alterations.

It makes about 4 servings.

two 120g cans of crab meat (available at this time of year)

1/2 tsp onion powder

1/2 tsp garlic powder

hot pepper sauce to taste

black pepper to taste

1/2 tsp dried thyme

2 tbs butter or margarine

2-3 tbs breadcrumbs

grated parmesan cheese

Season the crab meat with all the other ingredients except the parmesan cheese.

Fill dishes with seasoned crab meat. Sprinkle some more breadcrumbs and parmesan cheese on top.

Brown for about 15 minutes in the oven at 350F

Bedol Water Clock

I was getting my hair cut this week and came across a new family magazine called 'what's up'. The website looks pretty interesting too. Anyway, the magazine has a section featuring new products and I saw this Bedol water clock that needs no batteries and comes in different colours.
Isn't it cute?

I also found this nice recipe for 'Poached Eggs and Hash'.