“FOOD THAT RAWKS!”  LAYERED MOUSSE

May Showers bring edible flowers! May is a wonderful time to visit your local farmers markets for fresh produce, berries and incredible flowers one can enjoy not only as decor but on your favorite dish!                                                         Flowering food has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures.  Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign. Today, we see peddles grace the plates of our dishes and colorful sips more and more.  The secret to success when using edible flowers?   Keep the dish simple; do not add too many other flavors that will over power the delicate taste of the flower. Who would have thought that broccoli, cauliflower, and artichokes areall flowers? Also the spice saffron is the stamen from the crocus flower. Capers are unopened flower buds of a bush native in the Mediterranean and Asian nations. However, before you forage in your neighbors flower bed, know that not every flower is edible. In fact, sampling some flowers can make you very, very sick. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. Identify the flower exactly and eat only edible flowers and edible parts of those flowers. Due to the digestive complications that can occur with a large consumption rate, remember to use flowers sparingly in your recipes. Most herb flowers have a taste similar to the leaf but spicier. The concept of using fresh edible flowers is making a blooming come back, especially in desserts!

Chocolate Raspberry layered mousse 2 servings….if your well behaved :)
3 c Young Thai Coconut meat
1/3 c agave. More if you desire it to be sweeter.
Blend well, slowly add remaining ingredients.                                                     1 c Raw macadamias
1/2 c cacao fine powder. Nibs ground in a coffee grinder will work, texture may be gridy.
pinch Himalayan salt.
1 tsp vanilla extract
**For a darker chocolate, simply add more cacao ka-pow!!
Blend till creamy. Add seed mylk, coconut water or pure water to help turn mixture in blender. Pour smooth mousse into wine glasses, or flutes, top with raspberries, mint and fresh edible flower pedals.
***Optional vanilla layers: Repeat recipe above, minus the chocolate and salt for a beautiful vanilla layered effect.

For fruit layer: 2 c fresh berries, 4 soft pittel mejool dates. Blend until evenly smooth. Pour between vanilla or chocolate layers.

All recipes are provided by Melissa Mango, owner and Chef of Terra Bella Cafe in redondo beach california. www.Terrabellacafe.com . For private Raw Food Chef services, Gourmet parties and inspiring lectures, contact Melissa@TerraBellacafe.com