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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!

Food Lovers

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.

If you have any topics or places you would like to share with us please email



I don’t understand this trend of people not drinking coffee. Don’t get me wrong, I absolutely adore tea right down to the Parisian Mariage Frères Earl Grey tea with its lovely bergamot scent when you brew it! But people that don’t drink coffee are like an alien race to me. I get up super early, around 4:30am, mainly for yoga but also other fun athletic classes during the week. I work late. So caffeinating is a part of life for me as my fitness happens before I head in to the office. Fortunately, one thing I have loved my whole life is that wonderful smell of coffee brewing, and as a kid I liked coffee-flavoured candy. I even have two Nespresso makers, one at home (see above) and one at the office.

So allow me to deviate from vegan recipes and organic life for a moment to dish about a really fun 3-part coffee event I went to. It may convince the anti-coffee-folks they’re missing something (or not, and that’s cool, too). I belong to a Euro-centric group called French Tuesdays and they partnered with Nespresso for three Tuesdays over the course of three months to explore different coffee and food tastings. (YES!!! LOVE!!!  French culture AND coffee in one place!!!)

They brought in sommeliers and mixologists from a place called Bouchon, and Bouchon also catered. What was so divine about these events was the glorious way they wove the coffee into the drinks and food. Everything was partnered to bring out specific tastes, like you would expect at a wine tasting. We’d take a sip of wine, follow with a bit of coffee, and then grab a taste of yummy lobster roll.

One of my favourites was combining a blood orange juice with iced coffee that had citrus undertones in it. And the other was this fantastic beverage from a Bouchon mixologist, which, lucky for you, I scored the recipe and am putting below for you to try. You’ll need a few things that are off the beaten path, but you’ll be so surprised at how delicious this coffee cocktail is. Even if you ARE of the alien race that doesn’t like coffee! It’s ok, we can still be friends even if you don’t like coffee, I promise!


The North& South  from Shawn Lickliter
1.5 oz Woodford Reserve Bourbon
.75 oz Fig - Hazelino Elixir
.5 oz Fresh Lemon Juice
.5 oz Chilled ‘Voltesso’ Nespresso coffee
2 Dashes of Fee Old Fashioned Bitters
Garnish with a lemon twist

Writer: Christie Cole


Raw, Vegan Blackberry Dessert!



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


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.

Breakfast Feast!


Egg Special!

Nothing like starting your day right! No matter when I'm eating I like to have a variety of different flavors, keeps things exciting. Here we mixed some greens, sliced tomatoes, avocado, with a drizzle of olive oil & sprinkle of salt & black pepper, tossed and ready to serve. When making the eggs, we added a teaspoon of green salsa, cracked two eggs and cooked over easy medium. Topped with hot sauce & chopped basil for extra flavor & spice! On the side we paired with wheat toast which makes for a delicious combo.

Enjoy! Email us if you have any questions on how to prepare.

Tomato Delight!


Collage of Tomatoes
tomato skewer

Wonderful summer delight, fresh & easy to make!

  • about 1 pound of cherry tomatoes
  • 3 Tablespoons olive oil or grape seed oil
  • 1 teaspoon Worcestershire sauce
  • 2 cloves of garlic, finely minced
  • salt and pepper to taste
  • about 10-12, 8" bamboo skewers
  • Sliced crusty bread
  • 1 cup of ricotta cheese

Soak and fully immerse bamboo skewers in water for about 30 minutes. In large bowl, combine oil, Worcestershire and garlic. Allow marinade to sit for about 15 minutes. Wash and dry cherry tomatoes. Remove the stems if you want. Keeping them on just makes them prettier, then you can pull them off before serving. Add cherry tomatoes to marinade bowl and toss to combine and coat tomatoes. Skewer about 4-5 tomatoes on each bamboo skewer. Sprinkle salt and pepper to taste on each tomato skewer. Heat Grill to medium/high heat. Reserve the leftover marinade and brush them on the sliced crusty bread. If you need more marinade, just add a little more oil to the bowl. Grill tomato skewers on each side for about 3-4 minutes, or until they are cooked. Cooking time will vary depending on the heat of your grill and size of your cherry tomatoes. After tomatoes are cooked, grill both sides of the bread till crispy. Spread ricotta cheese on slices of bread and top with tomatoes. Remove stems if you want before serving. Makes about 10-12 skewers.


Garbanzo & Kale Salad


Garbanzo Salad

Homemade Garbanzo & Kale Salad

What we did here is combining two different dishes and making it into one big protein filled salad bowl.

To make this delicious and notorious dish:

First, chop up fresh kale, add diced tomatoes, chopped cucumbers, thin sliced red onion & mix it with a lemon & olive oil dressing. Then, add a dash of salt & black pepper and toss well.

Second, heat garbanzo beans; add a spoon of Tahini sauce, a sprinkle of cumin, garlic, cayenne pepper and salt. Then, add some olive oil and a squeeze of lemon. Once it’s heated, add a cup of chopped basil. Cook the beans for about 10 minutes, you don't want the garbanzo to get too mushy.

Lastly, top it with sliced avocados, add a drizzle olive oil, sprinkle salt & pepper & it’s ready to go.

The combination of a cold chopped salad with the warm texture of the heated garbanzo creates this perfect balance of deliciousness. Perfect for the summer time!!

Vegan friendly :)