Seed Kitchen: Macrobiotic Magic, Madonna's Dessert & More, #Giveaway

Venice is a must for those who desire the complete Southern California experience. Rollerbladers and bicyclists glide on pathways paralleling the Pacific Ocean. In the sea, surfers in wetsuits frolic like dolphins in the waves.  On occasion Chef Eric Lechasseur, co-owner of Venice’s macrobiotic Seed Kitchen is one of the surfers…If he’s not prepping meals for Hollywood celebs or updating the macrobiotic menu for Seed Kitchen.

Miso Ramen:
The cure for shivering Venice Beach surfers and shoppers.

Seasons (as in Japanese cooking) are honored in macrobiotic food creation. Chef Eric traded in his cream-heavy French sauces for organic, healthy cooking when his wife, Sanae Suzuki (co-owner of Seed Kitchen) was diagnosed with cancer. Sanae is now cancer-free. She is, of course, a fan of her husband’s wholesome cuisine. You may also be a fan after a Seed Kitchen meal. You won’t be alone. Seed Kitchen cookbooks (on sale at the restaurant) are sprinkled with praise from stars. Madonna says, “Eric’s macro desserts are so indulgent, you would think they are sinful!”

Scroll down to see the coconut panna cotta recipe Chef Eric created for Madonna AND Enter a chance to win a classic Seed Kitchen cookbook, Love, Eric & Sanae.

Sharing their love of macrobiotic and vegan food in Venice, CA's Seed Kitchen:
Sanae Suzuki & Chef Eric Lechasseur


Madonna’s Coconut Panna Cotta

#vegan #healthy #Madonna #dessert #recipe

Madonna's Coconut Panna Cotta recipe is reprinted here thanks to permission from celebrity Chef Eric Lechasseur and Sanae Suzuki of Seed Kitchen. You can enjoy rock star macrobiotic, vegan meals and desserts by visiting their Venice, CA restaurant. OR you can pick up one of their many cookbooks! 


For the coconut panna cotta:

  • 2 cups coconut milk
  • 1 cup cashews, chopped
  • 1/3 cup brown rice syrup
  • Pinch of sea salt
  • 1 cup water
  • 1 tablespoon agar flakes

For the caramel sauce:

  • ½ cup almond milk
  • 1 teaspoon kuzu (or arrowroot)
  • ½ cup maple syrup
  • ½ cup rice syrup

For the coconut panna cotta:

  1. Combine the coconut milk, cashews, rice syrup and salt in a blender. Pulse until smooth.
  2. In a sauce pan, bring the water and agar flakes to a boil over medium heat. Reduce the heat and simmer until the agar is dissolved.
  3. Slowly add the coconut mixture to the agar in the sauce pan. Stir well and until warm.
  4. Transfer the contents of the sauce pan into the blender.
  5. Blend until smooth.
  6. Divide into 8 ramekins and refrigerate for a few hours or until set.

For the caramel sauce:

  1. In a sauce pan, heat and whisk the almond milk and kuzu (arrowroot) over medium heat. Keep whisking until the mixture thickens. Take the sauce pan off the stove and set aside.
  2. In another pan, stir together the syrups and bring to a boil. Keep stirring (about 3 minutes) until carmelized. Note: The syrup will foam but be careful not to let it burn. The color shoulden darken to a hazelnut color.
  3. Turn off the heat. Add the almond milk mixture. Mix well. Cool and drizzle over each Madonna’s Coconut Panna Cotta.


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Wishing you magical macrobiotic meals in 2016 which make you feel like Madonna (or your favorite rock star)!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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