When asked what food trends have become passe Chef Made replied, ‘eating for the sake of eating.’ “What’s great is that people are starting to be more conscious about what they eat. They are beginning to realize that eating just to fill yourself with food, especially food that isn’t good for you, creates health problems that can take a long time to heal. Raw and vegan cuisine is becoming more and more popular every day. People want to be healthy and they believe that food is our medicine. I believe that eating raw and vegan cuisine is a current trend that is growing fast, and when you also see the benefits to the environment and local organic farming, you realize it’s nothing less than a food revolution.”
Now for the fun! Enjoy Chef Made’s favorite recipe for a Passion Fruit Panna Cotta below!
Passion Fruit Panna Cotta
What You’ll Need:
For the crust:
1 cup raw cashew nuts
1/4 cup dates
1/4 dried coconut
1/2 vanilla bean (the seeds)
For the filling:
150g passion fruit pulp (without seeds) (approx. 1 cup)
1 cup thick coconut cream
3 tablespoons lime juice
1/4 cup + 2 tbs agave nectar
1/4 cup coconut butter (cold pressed coconut oil)
3 tablespoons Irish moss (fresh; soaked and rinsed)
1 vanilla bean (the seeds)
For the topping:
1/2 passion fruit (pulp with seeds)
1/2 teaspoon agar-agar powder diluted in 1/2 cup water
1 tablespoon honey
1/3 teaspoon turmeric (for the color)
What You’ll Do:
1. For the crust, process all the ingredients in a food processor and press into a rectangular form. Chill in the refrigerator for 30 min. or until set and firm.
2. For the filling, blend all the ingredients in a blender and pour the mixture into the form with the crust. Chill in the refrigerator for 2 hours.
3. For the topping, mix all the ingredients and heat in a saucepan until nearly boiling. Then chill the mixture a bit. When it’s still warm, pour on top of the set, chilled panna cotta. Chill one more time in the refrigerator for 15 min.
4. Cut into serving pieces; serve chilled.