COCOA CHIA MOUSSE WITH COCONUT ROSE WHIP

You may know Lily Diamond's popular blog, Kale and Caramel, where she makes food for "all five senses" ie. puts a hippie twist on pretty much everything. Although from Hawaii, she really has that Topanga Canyon hippie thing going for her - which I totally love and relate to.  Her infectious energy about plants & herbs will inspire anyone to eat rose petals.

Her book, despite heralding the power of nature, is really a story about healing.  Lily has the most poignant introduction about finding her way back into the kitchen (I also recommend this F52 read) after her mother's death.  The thing about loss is that it sticks with you. Grief or loss can entangle us (most likely, forever), but Lily found her way back - through flowers & herbs to "awaken her spirit".  

This chia pudding from her new book is filled with chocolate - something I've, somehow, never thought of.  I've been putting her rose petal & cacao mix on practically everything since I've received it - so I think I'm a flower convert.  

CHOCOLATE CHIA MOUSSE WITH ROSE COCO WHIP (Gluten-free, Vegan) Serves 6

Chia Mousse:

• ¾ cup chia seeds
• ⅓ cup plus 1 tablespoon cocoa powder
• 2 pinches sea salt
• 2¼ cups (nut) milk of choice
• ¼ cup plus 1½ tablespoons pure maple syrup
• ½ teaspoon pure vanilla extract
• 1½ cups semisweet chocolate chips
• 1 teaspoon orange zest
• ⅛ teaspoon ground cardamom

Coco Whip:

• 1 (13.5 ounce) can full-fat coconut milk, refrigerated upside down
• 2 tablespoons maple syrup
• ¼ teaspoon rose water
• ¼ teaspoon ground cardamom

Topping:

• ¼ cup cacao nibs
• 1 tablespoons dried edible rose petals (stems and leaves discarded)

At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup, and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover chill in the fridge for at least 1 hour, or as long as overnight.

In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.  

Transfer chia pudding to a blender and blend on med-low until it begins to be creamy (*do not overblend or chia can become bitter). Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into a bowl or individual ramekins. Chill for 2 to 3 hours, to set.

Meanwhile, open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and save the liquid for smoothies, soups, other chia puddings, etc. In a large bowl, mix the coconut cream with the maple, rose water, and cardamom. 

Whip with an electric or stand mixer on high until the mixture becomes smooth, light, and whipped. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Eat immediately or chill in fridge before serving.  

WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA

Finally the weather has started to shift in NYC and it feels like we’re collectively taking a deep sigh. There’s nothing like those first few days when you no longer need AC to sleep and there’s finally a cooler breeze in the air. This is hands down my favorite time of the year.

Now that the summer heat has subsided, I’m starting to feel my oven again. I can appreciate baking and filling my house with those warming smells without worrying about overheating the house (or myself). This granola is the perfect transition treat filled with, not one, but three whole grains. Top with your favorite add-ins or whatever you have on hand, then store in an airtight container. Although this granola technically keeps for over a week, mine never lasts that long ;)

WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA (Gluten-free, Dairy-free) Makes 3 1/2 cups 

• 1 1/2 cup gluten-free rolled oats
• 1 cup puffed millet
• 1/2 cup buckwheat groats
• 1/2 cup raw sunflower seeds
• 1/2 cup raw almonds, chopped
• 2 tablespoons chia seeds
• 2 teaspoons cinnamon
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 1/4 cup extra virgin coconut oil
• 1/4 cup clover honey
• 2 tablespoons maple syrup

Preheat oven to 300 degrees.

In a large mixing bowl, mix together the first eight ingredients. Once mixed, add in all wet ingredients. Using your hands, mix together all ingredients to make sure everything is well-coated.

Add to a baking sheet in one even layer. Bake for 15 minutes. Turn off the oven, mix together granola with a spoon, then add back to oven for 5 minutes. Then set granola aside to cool.

Your granola will stay good in an airtight container for about 10 days. Storing in the fridge will help it keep even longer.

CRANBERRY PUMPKINSEED GRANOLA

Making granola is my favorite weekend activity.  Besides being delicious (and a million times better when it’s homemade), having fresh granola baking in the oven makes the house smell completely mouthwatering.  Plus, you feel so productive filling a few jars full of homemade cereal for the coming weeks.

CRANBERRY PUMPKINSEED GRANOLA (GLUTEN-FREE & VEGAN)

• 2 cups rolled oats (gluten-free, if necessary)
• 3 tablespoons chia seeds
• 1/3 cup raw pepitas
• 1/2 heaping cup dried cranberries
• 1 teaspoon vanilla extract
•  1/3 cup maple syrup
• 1/4 cup coconut oil, liquified (melt and cool, if necessary)
• 3/4 teaspoon flaky sea salt
• 1/3 cup raw walnuts, crushed
• 1/4 cup sliced/chopped almonds
• 1 teaspoon cinnamon
• Freshly grated nutmeg to taste

Preheat oven to 300.  Mix all ingredients in a large mixing bowl. Use your hands to make sure all ingredients are coated well and evenly distributed.

Add mixture to a large, parchment-lined baking sheet.  Bake for 50 minutes to 1 hour, or until golden and smelling delicious. 

Set aside to cool for 20 minutes before serving.  Best with almond milk or creamy yogurt.