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My Steamy Egg Fantasy {RECIPE}


There’s something sensual about feeling the weight of an egg in my hand. I cradle it carefully with my fingers, caressing the cool delicate shell before cracking the egg open, allowing the gelatinous white to spill out. The slippery yolk settles within the bottom of the mixing bowl. It looks completely circular and perfect.

When a soft-boiled egg seeps its luxuriously gooey yolk into the grainy holes of bread, it arouses my appetite. I want its velvety liquid all over my tongue.

I like my scrambled eggs soft and buttery upon toast and my hard-boiled eggs naked, wearing only a dash of salt. I long to wrap my hands around an egg salad sandwich. Egg salad made with a spoonful of Dijon mustard and two lightly toasted slices of rosemary bread slathered with olive tapenade is eye rolling good. The flavors of olive, Dijon mustard and rosemary pair well with chopped egg. Ajitsuke tamago in a piping hot bowl of ramen with that jammy yolk? A fried egg on top of Korean bibimbap? Oh yes. Eggs with runny yolks are my ultimate egg pleasure.


My steamy egg fantasy began in the afternoon. I was having my usual lunch of kale and avocado salad dressed in lemon vinaigrette. Suddenly, with a forkful of dark leafy greens in my mouth, the desire for a poached egg, runny and golden, appealed. I couldn’t stop fantasizing about the crack of each shell, the yolks shimmying in the bottom of a bowl– two yellow orbs of pleasing perfection.

I want eggs soft-boiled, poached, scrambled, fried, hard-boiled, sunny-side up, as a quiche, as a frittata, and as an omelette. But for the sensuality of a runny egg I prefer that luscious yellow ooze that only oeuf en cocotte, or a coddled egg, can be— voluptuous and almost erotic.


The sexiest egg recipes are those that have feminine French names. Allow me then to give you the steamy details about this eggy coquette called oeuf en cocotte.


This would be perfect as a special recipe for brunch with friends at home. Quite possibly its genius is in the slow way the egg is cooked within the heat of a sealed jar using a bain-marie method. The result is simply marvelous: gently dip your spoon into the whipped potato purée and stir the golden yolk around into the creamy potato as the vibrant green chive oil sinks into it. The salty pops of roe give your runny egg a little extra pleasure by the spoonful.

Did I mention this would make a good brunch recipe for friends? Oh goodness, let me rephrase that. Make this just for you and your love. Eat it together in bed. The jars are oh-so convenient to place upon your bedside table when empty. Bon appetit!



Coddled Egg & Whipped Potatoes, Leek & Chive Purée, Roe

(Serves 4)

4 large Yukon Gold potatoes cut into 1-inch cubes
1 cup heavy cream or crème fraîche
6 cloves garlic, caramelized
4 large eggs (I prefer Davidson’s Safest Choice™ pasteurized eggs for this recipe)
2 leeks, whites only, chopped fine
4 tbsp butter
2 tbsp Marsala
1 oz chives
2 tbsp olive oil
2 tsp salmon caviar (roe)
1 tbsp minced chives
coarse sea salt
freshly ground black pepper

In a medium pan sauté the leeks in olive oil and 1 tablespoon of butter for about 5 minutes on medium-low heat or until soft.

After the leeks soften, splash in the Marsala. Continue to sauté on medium-low heat for about 5 more minutes. Turn off heat and season with sea salt. Set aside.

Place potatoes into a heavy saucepan with water and bring to a simmer. When the potatoes are fork-tender, remove from the heat. Drain the water and add garlic, cream, 3 tablespoons of butter, and half of the sautéed leeks into a food processor. Purée entire mixture until smooth. Add sea salt and pepper to taste as you blend.

Place chives into simmering water for 10 seconds. Remove from water and shock in an ice bath. Add chives to a blender with olive oil and purée until smooth. Season with sea salt.

Add the potato mixture to four 8oz Mason jars, dividing into equal portions. Layer the remaining sautéed leeks on top of the potato.

Crack one egg into each jar. Cover with lid. Place jars into a large shallow pan filled with simmering water that will come just above the level where the potato mixture sits in the jar. Cook in steam bath for about 15 minutes. Keep watch on the eggs. You can remove from heat and open their lid to see how the egg is cooking. Seal it back up if it needs more cooking time.

Remove from steam bath carefully. The jars will be very hot. Open lid and top with chive purée, caviar (roe) and minced fresh chives. Serve immediately with a spoon. Salt and pepper to taste. An extra smidge of chive pureé to garnish.

If you don’t want to make 4 servings, fill the jars with the extra whipped potato mixture and save in the fridge. You can also save any extra chive purée for another dish or to make the coddled egg recipe at another time.

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50 Shades of Dumplings: The Dumpling Affair


As I held a jiggling pork dumpling in between my chopsticks, I thought, just a taste. I’ve been a vegetarian for most of my life, with a preference for greens and a strong aversion to burgers, steak, and anything involving meat. I swore I’d never want it, as the very idea disgusted me.

Then I went to a dim sum restaurant, and with a steaming hot tin of dumplings on the table before me, I was tempted.

That’s how this guilty pleasure began.

Fifty Shades of Dumplings Sunday-Dim-Sum-Together

The mysterious interior of dim sum restaurants became a palace of treasures opening its doors to me. I felt like I’d just entered a culinary brothel of exquisite delights as my Chinese fiancé took my hand and led me into a crowded dining room of red lacquered walls, ladies pushing dim sum carts around dishing out tin after tin, tables spread and toppled with assorted tins both empty and full, diners eating, adorably fat babies squealing, mothers spooning their mouths full and wiping chubby little faces, large round tables full of people — families, friends, couples — all eating a feast of dumplings. Among the tins of gelatinous chicken feet, cha siu bao and endless pots of tea were those heavenly little mouthfuls of soup dumplings. I could not control my growing curiosity and hunger.

Once I went raw vegan for nearly a year until I wanted a cheese omelette. I gave in to the craving because I just cannot live without eggs and cheese. After that indulgence, I attempted to be spartan and healthy by eating a macrobiotic diet, following a wholesome balancing act of yin and yang foods, consuming mostly seasonal vegetables, sea veggies, legumes and whole grains. But a month into that I felt completely macro-psychotic, drooling for something more toothsome.

So I’ve come to the realization that I am someone who lives to eat, and abstaining from gourmand pleasures makes me edgy and hungry. Why live in such sensory denial? I want and need cheese, eggs, cream and butter with my vegetables. Though I’ve had my moments with what to eat, how to eat it and such, I was fairly content with my vegetarian ways much like being in a long marriage…

…until I had a taste of a pork dumpling.

With my chopsticks poised to eat dumplings from steamer baskets, I have gone beyond my vegetable garden deep into the banquet halls of dim sum delights. How can I deny the come hither dimples of steaming xiao long bao soup dumplings? I admit I’m smitten, taken, and lustful. There is no going back. But now I’ve betrayed some unspoken vegetarian promise when I find meaty bites of pork succulent. I contemplate how this unlikely dumpling affair began.


My vegetarian virginity is now lost after succumbing to this carnivorous desire, as I’ve gnawed on crispy fried pig ears, inhaled a lamb burger on brioche, eaten parts of a rabbit, slurped down snake soup, plunged my knife into elk tenderloin in brandied cherries, and eaten bacon cheddar buttermilk biscuits with immense pleasure. I have no shame. Ah, but for the love of dumplings. I want those bad boys of porcine pleasure made into pretty bite-sized bundles, brought to the table steaming hot in their stacking baskets. I want them and can’t help it.

Since then, I’ve eaten Lobster Yi Mein with abandon, not bothering with chopsticks after inhaling the noodles, employing my dexterity to dig out the luscious flesh from its shell with my fingers. I’ve had bacon, pork, oxtail, crab, shrimp, caviar, roe, black cod, and salmon. Anthony Bourdain, please don’t scoff at vegans and vegetarians, because some of us have been there and eaten that.

Like a true California girl, I can drink down green kale smoothies with the vegan crowd in hipster Venice Beach, but I am obsessed with dumplings and off to eat dim sum in the Chinese neighborhoods of the San Gabriel Valley. I desire those plump and shimmering xiao long bao dumplings full of fatty bites of pork.

As the xiao long bao burst its hot soup and juicy meat into my mouth, it was a revelation. The surprising gush held within the pocket of dumpling dripped down my chin, and my eyes sparkled with pleasure. So I ate up these marvelous little treasures with eager grasps of my chopsticks, wielding a soup spoon, adding fresh ginger slivers, vinegar, and chili mixed a quick dash of soy sauce.

If I had first eaten meat inside a dumpling skin as a little girl then maybe I would have liked it more. All I needed was a small bite of pork hidden within the wrapper to convince me. For many years since childhood, I was the girl that loved broccoli “trees.” As I sink my teeth into melting pockets of steamed dumplings, I am like a schoolgirl giving into the kisses of her first boyfriend, saying, “Alright, let’s do it.”


I eat and cook like a vegetarian, but when I go out, I go all the way into the land of the omnivorous and eat sumptuous morsels of shumai and those glorious xiao long bao. In between the two lands of herbivore and carnivore, I long for something more than eating greens. It’s like that saying, however awful it sounds, “be a lady in the parlor but a whore in the bedroom.”

The pork dumpling is completely separate from all other meat forms in my experience. There is poetry in the swirl of folds like closed flower petals. Its pleasing plumpness is accentuated by the wrapper skin holding a juicy nugget of meat within. The pink coil of the shrimp on top of shumai is utter foreplay to my mouth, teasing my tongue until I slowly bite into the unctuous pork, and the pillowy mouthful of the dumpling oozes its glorious juices.


The next time you consider yourself vegan, vegetarian, carnivore or omnivore, just close your eyes and open your mouth to the gourmet pleasures of the dumpling, digging your chopsticks right in without question.

This article is also featured on Huffington Post Taste.


Spring’s Bounty at Terranea Resort


I opened the French doors of our suite and took in the fresh ocean air. From the sweeping outlook of our balcony I admired the spectacular view— palm trees surrounding the blue swimming pool as the vibrant sunset colors glowed in golden hues over the glimmering Pacific Ocean. I took a deep inhale. It felt as though we arrived at a resort on the Amalfi coast in Italy. For us, however, it was as simple as a staycation drive down the Pacific Coast Highway, just an hour from our home in Los Angeles.

It couldn’t have been any more perfect for our couples getaway for two luxurious days and one enchanted night. We have five children (in total) and that means three are mine and two are his. So when I realized that we were not only going away from Thursday to Friday, but we also had an oceanfront suite and a dinner at a private villa, well, you can imagine the cartwheels I was doing in my head.

Terranea Resort is a magical place. The hotel is majestically positioned upon 102-acres of peninsula paradise along the coast of Palos Verdes, sprawling its elegant Mediterranean-style architecture around the curve of coastal bluffs, an oasis with breathtaking views from many of its rooms and suites. This eco-friendly landscaped resort also participates in Destination Earth® environmental program. Even the local herbs and vegetables are used in many of the dishes served in Terranea’s restaurants.


During the Chef’s Table series, Terranea’s talented executive chef, Bernard Ibarra, began our first course by introducing his menu, describing the way he created each dish. Ibarra is passionate about fresh flavor that is full of life, and he emphasizes this, explaining the way he forages from the gardens on premises to create his own dried herbal blends and mixtures, including Terranea’s own signature sea salt. Chef Ibarra and his staff collect sea water from the ocean at Cielo Point and allow it to evaporate into a slush before drying and filtering it for use. This salt is used for cooking and seasoning, as well as smoked or flavored with herbs grown on the resort grounds. As Chef Ibarra describes his cooking to our table, you can feel the love for what he does and how everything he presents is done with careful attention to taste and freshness of their locally harvested California cuisine.

Ibarra is a chef that is in touch with the earth and its beauty. His hands are used to digging into the soil. Growing up on a farm in the Basque region of Northern Spain, his mother taught him how to garden, cook, jar tomatoes and other edibles. His focus on local and seasonal produce is highlighted on the menu of the Chef’s Table Series. Our first course: Smoked Spring Lamb Tartlet with Terranea-grown fennel in piperade, house-crafted goat cheese, and carrot top chimchurri paired with a serving of the Chilled First Crop Snap Pea Soup with freshly harvested apple mint and lavender from Terranea’s garden, and a dollop of house-made cumin yogurt lassi. This first course was paired with Justin Winery Chardonnay.


“The peas were harvested this morning and blanched quickly, then blended,” explains Chef Ibarra. Pink peppercorns, grown at Terranea, were also harvested off the premises. Ibarra added cumin into the yogurt, enhancing the flavor of the velvety cool pea soup with a sweet-meets-savory taste.


We missed the cocktail hour before dinner by arriving a little late, so we shared a taste of the Pepper Crusted Toro Nicoise with olive tapenade and crisp sunchokes (created by Chef David Tarrin of Catalina Kitchen). There were other appetizer dishes on the menu, but this was a taste of light delicate flavors to tease the appetite.


The wine flowed through each course, paired with Justin Vineyard wines, including their Sauvignon Blanc, Cabernet Sauvignon, and Chardonnay. The dessert wine had a fragrant oak taste that was subtle, made in the Port style. Not quite a Port per se, as it was not from Portugal, but no matter. It was perfectly balanced without that cloying sweetness that some dessert wines have. All of the Justin wines were enjoyable, however their Chardonnay was my favorite— a smooth, buttery finish. As the sunset reflected in my glass, the scenery and the food highlighted our golden California terrain.


Among the locally harvested edibles, Meyer lemons, olives, rosemary, thyme and lavender from the resort gardens were featured. Later after our dinner, we were given a gift bag of dried wild herbs (a collection of rosemary, sage, and lavender) foraged by the chefs, as well as their rosemary sea salt, Meyer lemon sea salt and olive oil, along with Terranea’s signature sea salt, and a little blue box of their handcrafted chocolates.


Dessert was lavish— Meyer Lemon Panna Cotta with candied pineapple and sea salt pistachios by Executive Pastry Chef Pierino Jermonti. The assorted chocolates sent me over the moon with pleasure. We ordered coffee and cream, sitting closer together, engaged in after dinner conversation.

Our king-sized bed, plush with many pillows, was inviting the moment we returned to our room. Yet the bathtub beckoned. The large oval tub was filled to the brim with perfectly hot water. I dipped my toes in and sank into the luscious pleasure of an overflowing bubble bath. Not one bit of regret did I have in the current drought situation of Southern California, because for just one night I could let go and forget everything. Besides, Terranea’s an eco-friendly resort. Our one decadent bathtub full of bubbles was absolutely appreciated. We recycled the water by sharing the bath together, though my 6’3″ fiancé fit snug inside the length of the bathtub as I sat on the outer edge of the tub with my feet still inside, my skin already pink and flushed from the steaming heat. It was such an indulgence we could not resist, made more romantic as our laptop speakers played jazz ballads and the dimmer switch lighting gave us that honeymoon feeling. This could very well be our honeymoon night. I couldn’t imagine anything better.

The next day we lingered in bed. We slept so deeply that neither of us had any idea what time it was when we awoke. The curtains opened to the beauty of mid-morning sunlight, though late for us, as nine o’clock is when we’ve already shuttled children off to school. Not this lazy Friday morning. At a slow and leisurely pace we made morning tea and coffee. He wrote an article while I read a magazine in bed and posted photos on Instagram. I had two cups of English breakfast tea before getting dressed, lounging in the hotel robe. I felt so relaxed and well rested.


Eventually we got dressed and walked around the grounds, exploring the pathways, wandering around the resort’s scenic views. We forgot our bathing suits and yoga attire, reminding each other, next time. The patio deck offered comfortable lounges and outdoor couches under sun umbrellas. Stairs climbed and pathways curved along the coastal beauty of Terranea. Next time, we agreed, we will stay longer and bring the kids. The swimming pools, restaurants and relaxed experience made us long for another staycation at this glorious resort.




Thai Tom Yum Vegetable Soup


Thai soups are plentiful in their many variations and flavors. The base of this vegetarian soup recipe, known as Tom Yum, is lemongrass, galangal root, lime juice and kaffir lime leaves, plus tomato and spices. I simply used whatever veggies I had at home— bok choy, broccoli, tomato, orange and red sweet peppers, zucchini— and I just could not resist adding coconut milk. I tend to shop at Asian supermarkets as I love the selection of vegetables. Lemongrass is easily found in the Asian markets, as well as galangal root, which is a cousin to ginger, though completely inedible as far as chewing it— please don’t do it— but it perfumes this soup so beautifully (remove it from your soup bowl once served but leave in pot to simmer). When I say don’t chew galangal, I say this from experience. Before I really had much experience with eating Thai cuisine, I made such mistakes. I recall it tasted camphorous and medicinal, with a funky odor that went up into my nose. However, I promise you, the main reason that galangal root is used is because it creates a magical flavor.

I realize this is not the traditional hot and sour Tom Yum (“Tom” refers to boiling and “Yum” or “Yam” is a reference to a Thai spicy and sour salad). This is my version, a vegetarian/vegan version, and very ‘California style’ Thai, if you will. The sweet, sour, spicy and citrus notes swirl together in the pot and make it a favorite soup of mine.

The base broth for the traditional Thai Tom Yum soup is typically fish/shrimp stock, fresh lemongrass, kaffir lime leaves, galangal root, lime juice, fish sauce, and chili peppers. Then the vegetables and shrimp are added in, along with cilantro leaves to garnish.

Galangal root and lemongrass create the pungent flavor while kaffir lime leaves and freshly squeezed lime juice give citrusy sour flavor to the soup. There are many variations of this recipe as it is made differently according to the region of Thailand— my recipe is adapted from a traditional Bangkok/Central Plains version, omitting shrimp and fish sauce. Not using fish sauce in particular in this soup makes it less authentic and probably unheard of by traditional methods. But that is fine because this is a vegetarian recipe and not exacting, so I added a splash of coconut milk and ginger too. Because I am in love with turmeric’s golden orange color, I had some fresh turmeric root and grated it in with the ginger. I am a California girl that loves Thai cuisine, and considered garnishing my bowl with slivers of avocado! You won’t find avocado listed in the ingredients, but go ahead and experiment with your own soup.

I have fun experimenting with different ingredients and don’t follow many rules. In my own way around the kitchen while creating a recipe, I mingled the Tom Yum soup base with Tom Kha, a coconut milk and broth based Thai chicken soup. Tom Kha is aromatic and creamy, using the same ingredient base as Tom Yum, but for the addition of chicken and coconut milk. Rather than leaving it on a sweet and sour note with just tomato and lime juice essences, the coconut milk gives a dimension to the texture and flavor. Tofu is sometimes added in place of chicken, though I recommend adding the tofu to each individual serving instead of the entire pot, that way it doesn’t crumble into the soup. In Thai restaurants the tofu seems pan-fried before adding to the soup, making the tofu flavorful instead of bland.


Another Thai ingredient is kaffir lime leaves. These fragrant leaves are wonderful and quite like using bay leaves. If you can find these in the Asian supermarket they are in the produce section. The market I go to has the leaves prepackaged in a little cellophane-wrapped flat, and there are more kaffir lime leaves than I can use up entirely, as you only need a few per soup pot.

I think once you try this recipe, you may make it more often. Since Asian supermarkets are easily found where I live in Los Angeles, Thai groceries are at my fingertips. I’ve found many Asian vegetables at my local farmers’ market as well. If you aren’t in an area where these ingredients are as accessible, move to sunny California or Thailand, though you could adapt this using ginger, lime and veggies. Also, a great online resource for Asian vegetables is Melissa’s Produce. I am searching for a pre-made vegetarian nam prik pow paste (black chili paste) but meanwhile I’ll try my hand at making one at home without the shrimp paste that is the standard of most Thai seasoning.

Please have fun with this and enjoy making your soup! I hope it adds spice, flavor and sunshine to your palate and bowl.

Thai Tom Yum Vegetable Soup


3 cups clear vegetable broth

1 tablespoon coconut oil

3 tablespoons seasoned rice wine/mirin

2 garlic cloves, minced

2 shallots, sliced

5 kaffir lime leaves

3 thin slices fresh galangal root

2 stalks lemongrass, lower white portion, cut into 4-inch lengths, pounded and bruised

5 green Thai chili peppers, optional, to your liking in spice level

2 tomatoes, cut into small wedges

2 zucchini, quartered and cut into wedges

6 baby bok choy, whole

2 small orange sweet peppers, chopped

2 small sweet red peppers, chopped

1 cup of baby broccoli crowns

2 tablespoons grated fresh ginger

1 bunch fresh cilantro, leaves only

2 limes, cut into wedges

1 cup coconut milk

1/2 cup sautéed tofu (optional)



Add the garlic, shallots and tablespoon of coconut oil into the pot and sauté on medium heat for about 3-5 minutes. Splash in a dash of rice wine (or mirin) and allow it to cook off a little, about 2 minutes.

Pour in the vegetable broth, continuing to keep the heat set on medium flame. Add in the lemongrass, galangal root, chili peppers, kaffir lime leaves and heat for about 6 minutes. Add the coconut milk into the soup.

Now add the veggies in— bok choy, red and orange sweet peppers, broccoli, tomatoes, zucchini— and cook for about 10 minutes on a medium-high heat. Do not over-boil your veggies! You want everything very fresh and crisp. The bok choy and broccoli especially, otherwise it will turn color and look less appetizing, plus it gets mushy.

Using tongs, remove the galangal root, kaffir lime leaves and lemongrass and set aside. This way you do not serve it in your bowl, however, save them to add back into the pot to simmer and flavor your remaining soup.

NOTE: One trick is to place the galangal root slices, kaffir lime leaves and lemongrass inside a herb sachet. That way you can continue to season your soup without worry of eating these aromatics. 

Turn off flame and serve in wide bowls, adding in fresh grated ginger (if you like) and garnish with squeezed lime juice and cilantro leaves. if you have any additions that make you happy, add them in to your serving bowl. Enjoy!



Turmeric. It’s earthy flavor enhances spice blends like garam masala. The rich gold of turmeric, a saffrony yellow, reminds me of Indian silks and golden spices. Turmeric is an aphrodisiac spice for wellness as it contains antioxidants, phytonutrients and a wealth of B vitamins. I’ve added this spice to soups, curries and rice dishes. Then I discovered turmeric in an almond milk latte.

This turmeric milk tea recipe is a soothing, warm and comforting chai latte made with turmeric, fresh ginger, manuka honey, homemade almond milk and chai spice. It’s a healthier version of a latte (rather than the usual milk-based kind) that is nourishing and satisfying to the senses. I crave this tea in the morning and as a bedtime treat. Maybe you will crave it too.

I’ve preferred to make my own almond milk rather than buy the processed stuff in the carton at the supermarket. When I’ve used the store-bought almond milk it tastes bland and flat. The boxed almond milk is fairly lifeless and lacking in the essence of what I enjoy most about fresh nut milks. So I’m sharing a homemade almond milk recipe to use as the foundation for this turmeric latte. Though it takes some straining with cheesecloth or a fine chinois, it’s totally worth it. You can enhance your nut milk (almond, hazelnut, cashew, etc.) by making it with fresh coconut water, vanilla, and a pinch of sea salt. This may seem a lot to go through for a chai latte. The difference is a nourishing cup of warm spicy tummy-pleasing goodness you can’t get from a processed, empty calorie mix. Simply make your own almond milk and froth this up in a blender. You may discover a new way to enjoy turmeric as well as tea.



Turmeric has antioxidants and lots of benefits in every warm sip of this tea latte. Fresh turmeric is the best ingredient for this recipe (I have found turmeric root in the produce section near the fresh ginger at my local Asian supermarket). Of course, ground turmeric from the spice drawer is just fine to use in place of fresh turmeric root. I hope you like this as much as I do. Enjoy!


2 cups of homemade almond milk (see recipe below)

1 tablespoon honey, optional (manuka honey is my favorite for this latte)

1 tablespoon freshly grated ginger

1 tablespoon ground/freshly grated turmeric

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2-3 cardamom pods

1 cup of brewed chai tea

1 teaspoon vanilla extract


Pour all ingredients into a small saucepan and bring to a gentle simmer and whisk to combine ingredients into a froth.

Strain the warm milk if you have large pieces of ginger, cinnamon, cardamom pods, tea leaves. Remove the large pieces from the pot and pour into a blender that can handle hot liquids, such as a Vitamix. Blend for about 1 minute. You can add a little spoonful of coconut oil, maple syrup or honey, and extra turmeric and ginger if you like. This latte gets frothy while blending and smells amazing. Pour the latte mixture into your favorite mug and enjoy!

NOTE: Curcumin is a powerful component in turmeric and is found to help wound healing, improve liver function, and many other benefits according to medicinal research, mainly in cancer prevention. If you are taking medicines, please check with your medical practitioner about the contraindications of using and consuming turmeric, especially if you are taking Coumadin, as turmeric may have an interaction with anticogulant/antiplatlet medicines. Its beneficial nutrients include vitamins B6 (pyridoxine), B1 (thiamin), B2 (riboflavin), B3 (niacin), B9 (folate), vitamin C, vitamin K, zinc, copper, potassium, magnesium, phosphorous, iron, manganese, as well as curcumin.


This recipe may be modified according to desired texture and consistency. Just change the ratio of more liquid— coconut water or filtered water— to amount of nuts. You can use this recipe as a guide however you please!

1 cup almonds (or 1/2 almonds, 1/2 hazelnuts or cashews)

2 cups filtered water

1 whole fresh coconut, water and flesh

pinch of sea salt (pink Himalayan sea salt)

1 tablespoon vanilla extract


Soak the nuts for at least 4 hours in filtered water, rinse.

Blend all the ingredients in a Vitamix or high speed blender until all of the nuts have been well blended.

Use a nutmilk bag or cheesecloth, strain the milk through a sieve. (I have successfully used a chinois and have been very inventive with various coffee filters, tea strainers and what not.)

Pour your nut milk mixture into the nut milk bag or cheesecloth. Stir the milk through so the pulpy blended nut grains are filtered out and the thinner “milk” is strained.

Store in a pitcher for up to 4 days. You can use this mixture for your lattes, hot tea or serve cold as you would dairy milk in cereals, over granola or in smoothies.