The Fusion
live well

live well

“Virtue is not left to stand alone. He who practices it will have neighbors.” - Confucius

APRIL 2013



1 Romaine Heart, chopped

1 cup Cabbage, julienned

1/2 cup Purple Cabbage, juliiened

1 cup Carrot, julienned

1 cup Bean Sprouts

2 stalks Green Onion, julienned

3 Eggs, hard boiled (separate the whites from the yolk)



3 Tbsp. Low Sodium Soy Sauce

4 Tbsp. Vegetable Oil

1 tsp. Sesame Oil

3 Tbsp. Honey

1/2 Lemon, juiced

3 hard boiled Egg Yolks


Prepare Salad by combining all ingredients.  Put all dressing ingredients in a blender and blend for 20 seconds.  Pour over salad and top salad with chow mein noodles.  Enjoy!


MAY 2013



*** made in a champagne flute


1 1/2 oz. Cranberry Juice, frozen in ice tray

1 1/2 oz. Lychee Juice or Lychee Sake

3 oz. Prosecco


Put a lychee fruit in the bottom of each champagne flute then drop 1 ice cube of Cranberry Juice on top.  Pour Lychee Juice or Lychee Sake and top off with Prosecco.  As the cranberry juice melts, the drink looks and taste even better.  Enjoy! 



10 oz. Butter
1 tablespoon Cooking Spray (for baking)
1 Egg Yolk
3 oz. + 1 Tbsp. Powdered Sugar
1/4 tsp. Salt
11 oz. AP Flour
4 oz. Corn Starch
2 tablespoons coconut milk (or milk)
1/2 teaspoon almond extract

Cream butter with spray, sugar, egg yolk, salt and almond extract until fluffy. Add in coconut milk and mix well.

Fold in flour and corn starch. Mix until dough become soft and it does not stick on your hands.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Roll the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using cookie cutters. Place the cookies on the prepared baking sheets and place in the refrigerator for about 30 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

Bake for 15 minutes, or until cookies are lightly brown. Cool on rack.  These cookies match perfactly with Lychee Bellini!