Archive for January 27th, 2011

The Resort at The Mountain Introduces
a Raw Foods Workshop

Although I’m too much of a carnivore to ever fully embrace a raw diet, I can certainly see the appeal. That’s why the new wellness workshop Explore Raw Vitality at The Resort at The Mountain (Mt. Hood, OR) sounds so intriguing. Slated for March 18-19, the program examines the healing powers of a raw diet with breakout sessions and demonstrations focusing on raw meals; keynote presentations from raw foodies; sound healing and music; and juice cleansing seminars. “It’s our goal to provide resources for our guests so that they may live an empowered life,” says spa director Joan Southon. “Raw living is such an enlightening way to reconnect with the sources of nature around us, while also living a healthy and vibrant life.” For more information or to sign up, visit

Spa Eastman Helps Guests Satisfy Their Sweet Tooth Without Packing on Pounds

Interesting fact: More than 58 million pounds of chocolate will be purchased during Valentine’s week, bringing in more than $345 million in sales, according to a report by The Nielsen Company. That’s a lot of chocolate…and a lot of expanded waistlines! But that won’t be a problem for guests at Spa Eastman (Quebec), where they can opt for the health-conscious Two Layer Chocolate & Orange Cake. This delicious dessert has no flour and features dark chocolate, which contains 70 percent cocoa packed with cancer-fighting polyphenols. Here, we share the recipe with you.

Two Layer Chocolate & Orange Cake


• 8 egg whites at room temperature
• 1/2 cup of fine sugar cane
• 3 ounces of unsweetened cocoa powder
• 1 tsp of baking powder

• 1 cup of orange marmalade with spices

• 1/2 cup of soy milk
• 1 1/3 cup of dark chocolate, broken into small pieces
• the zest of an orange


  1. Preheat oven at 350 F.
  2. With a mixer, beat the egg whites while progressively adding the sugar until the mixture rises, forming a meringue.
  3. Combine the cocoa powder and baking powder, and add to meringue very delicately using a spatula.
  4. Pour into a 8-inch cake mold that has been greased and floured.
  5. Bake for 25 to 30 minutes or until a tooth pick inserted in the middle comes out clean.
  6. Remove from oven and let it cool 5 minutes, then remove from mold.
  7. Set on a cake plate, and refrigerate for 30 minutes.
  8. Cut the cake in two horizontally. Spread the marmalade on one side and cover with the other half of the cake.
  9. In a pan, bring the soy beverage to a boil, and then pour over the chocolate, mixing until all the pieces have dissolved into a smooth texture. Proceed to frost the cake.
  10. Decorate with orange zest and serve.

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