OCT 2018

DAYSPA is the business resource for spa & wellness professionals! Each issue covers the latest in skin care, spa treatments, wellness services and management strategies.

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Y i e l d s 8 s e r v i n g s taste by Marina Kay J ust because something is sweet doesn't mean it can't off er more than a sugar rush. Take this artful-looking bark, which provides a healthy jolt of energy and nutrients. "There are defi nitely antioxidants in our dark chocolate!" enthuses Jessica Merchant, author of The Pretty Dish (Rodale Books, 2018). "Plus the quinoa is a complete, amino acid-rich protein, and cashews are a great source of healthy fats with extra protein." When making this festive treat, toasting the cashews in a separate skillet and tossing until they are a bit golden and fragrant will impart a buttery, slightly smoky fl avor. Scattering dried apricots or cranberries will give the bark more texture and a dash of color—an ideal spa snack during the holidays. And presentation is a snap: "Simply break the bark apart into small pieces, and place them on a platter," says Merchant. Sweet Treat © 2018 BY JESSICA MERCHANT Toasted Quinoa Cashew Chocolate Bark Yields 8 servings 1 cup dry quinoa 1 lb. dark chocolate, chopped 1 cup cashews, chopped 4 oz. white chocolate, chopped Add quinoa to a skillet and cook over medium heat, stirring and tossing often, for 5 to 6 minutes, or until it becomes fragrant and pops. Set aside. Place dark chocolate in a bowl and melt, using a double boiler with simmering water or microwaving at 50 percent power in 30-second increments. Line a baking sheet with parchment paper, and spread melted chocolate in a rectangle (or any preferred shape). Immediately sprinkle toasted quinoa and cashews over the top. Let sit about 1 hour, until fi rm; you can also place it in the refrigerator. Melt the white chocolate. When the bark is ready, drizzle it with the melted white chocolate and let cool until fi rm. u [ 34 ] • # dayspamagazine • october 2018

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