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Los Angeles, CA 90014

Daughters of Culture specializes in high performance active wear for the modern woman in her busy lifestyle, focusing on vibrant, one-of-a-kind prints from around the world. The trend-driven collection transitions effortlessly throughout the day from hot sunrise yoga to a steamy date at dusk! Luxurious, waterproof and anti-microbial material has four-way stretch for a naturally flattering fit, a comfort waistband with top stitch elastic to prevent any fabric roll, and quick-dry moisture wicking.  Bra tops and tankinis are manufactured with comfortable, soft fabrics and designed to capture a woman’s graceful back, featuring crisscross straps, mesh detailing and an array of unique colors. Daughters of Culture makes every day extraordinary with culturally inspired prints that stand out from the crowd. Get ready for compliments wherever you go!

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Welcome to our world of cooking & eating the yummiest food we can get our hands on! Our food blog will share our favorite home made recipes, our secret go to places for the best dining and local farmers markets to get the best organic & healthy fruits & veggies. We're all about enjoying the food we eat and making sure it’s the highest quality available, while enjoying the process :) We are so excited to share this with you guys, as it's been embedded in our Middle Eastern culture since we were born , and now we're able to share it with the world.

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Raw, Vegan Blackberry Dessert!

PEGGY KHOUCASIAN

Ingredients

11/2 cups walnuts

1 cup pitted dates

1/4 teaspoon sea salt, divided in half

1 cup blackberries

1 cup cashews, soaked in water for at least two hours and drained

1/2 cup melted coconut oil

1/3 cup maple syrup

Instructions

1. To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they're crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.

2. Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil (I used 11" by 7.5"). Set aside while you make the top layer, or chill overnight.

3. To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they're as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.

4. Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve.