The humble coconut is a truly incredible food. People lost at sea have survived by eating them, even including their husks. I feel lucky to be able to have them all the time (I usually buy a couple of coconuts every time I grocery shop).

I just enjoyed the most amazing coconut ever. Not only it was the most delicious coconut I have ever tasted, but it also broke the record for the quantity of water I’ve ever gotten from a single coconut. It contained a whopping 24 ounces of pure, refreshing and delightfully sweet-like-honey juice. I’m still in disbelief. And its meat was simply out of this world. It was flawless, white as snow, sumptuously sweet, and thick and luscious but still perfectly tender and supple. It was a coconut to remember!

While shopping at the Santa Barbara's farmer's market today for Thanksgiving dinner, I purchased two pounds of grapes. As I paid, the farmer said, "thank you, we'll see you next May." I was shocked and horrified and asked, "what do you mean next May?" He said that grapes season is over, and that I was buying from the very last and final harvest of the season. May is such a long time away and I had to ask again, "not until next May?" Naturally, there was only one thing for me to do. I bought some more grapes, three more pounds to be exact. I got home and my husband was shocked to see the large quantity of grapes I brought home with me. I explained that those were the last local grapes of the season. As the grapeaholic that he is, he was happy and equally delighted that we had five more pounds of grapes to enjoy with the knowledge that we won't have any more until nex May. At least we'll have raisins.

On a recent visit to San Francisco, I enjoyed the best meal and dining experience I’ve had at a restaurant in a long time—it happened at Millennium. From the mouth-watering food to the impeccable service, the innovation and attention to detail at Millennium is unparalleled.

I've eaten at Millennium many times over the years, and it's always great. But unlike most visionary restaurants I've enjoyed, Millennium just keeps getting better and better.

Millennium used to be a tiny restaurant located in some vaguely unfashionable hotel in the not-so-fashionable part of the San Francisco Civic Center. It’s been a few years since it moved to a nicer and trendier neighborhood in the outskirts of Union Square.

One of the many things I love about Millennium is that everything feels real, authentic and down to earth. And yet, seeing, smelling and eating the stunningly beautiful, organic and delicious plant-based food is out of this world.

Millennium strives to provide the most enticing and culturally diverse gourmet food, by taking you all the way around the world in one meal through the use of exotic spices, herbs and farm fresh produce. Millennium’s menu is based upon the seasonality of locally grown produce, but you can find a few signature dishes that are standard on the menu with just minor seasonal adjustments. Each dish is a masterpiece, not just in presentation but also in flavor, influenced by the many ethnic cuisines from around the world. The intricate composition of each dish is clearly a labor of love that took dozens of ingredients carefully selected and assembled to produce the perfect symphony of flavors, irresistible aroma and stunning presentation to engage all your senses.

Like its food, the décor at Millennium is testament to its commitment to sustainability, creating perfect balance between eco-friendliness and elegant upscale design featuring fishnet chandeliers (made from paper sacks) and curtains (woven from recycled plastic bags). Even the votive candles on the tables don’t produce smoke. They’re tiny, high-tech LED lamps that emit a nice soothing light mimicking real candles—and they’re rechargeable.

Strict vegans can visit Millennium entirely guilt-free. Not only the food is completely free of animal products, but at Millennium everything is cruelty-free by design. Even the upholstery has been done with fake leatherette instead of real animal skin. The space is splendidly pleasing and genuinely comfortable featuring earthy color tones of reddish brown hues. With high ceilings and beautiful wooden panels around the bar and kitchen area Millennium has a traditional and old-fashioned charm to it but with an exquisite and inviting modern accent providing a balanced, enjoyable and relaxed atmosphere.

We sat at the table closest to the open kitchen and just a few steps away from where Millennium’s brilliant executive chef, Eric Tucker, spun his magic. A true devotee of organic, plant-based, sustainable and seasonal cuisine, Chef Tucker deserves the highest recognition. He is dedicated to supporting organic food production, sustainable agriculture, local farmers as well as recycling and composting. His commitment to sustainability is uncompromising; the restaurant doesn’t even serve manufactured bottled water in an effort to reduce recycling waste. For one just one dollar, you can opt to drink unlimited fresh carbon & UV filtered water. It’s deliciously refreshing and clean tasting and you can choose still or sparkling water or even both—served nicely chilled.

Chef Tucker’s dedication to creating the world’s healthiest, most sustainable and delicious meals completely free of animal ingredients and without compromising flavor is admirable. His food and restaurant practices are not only the healthy for customers but also for the planet. Millennium deserves an award for being the best and most eco-friendly restaurant in the United States, possibly the world. Chef Tucker is a true organic and sustainable food hero.

My descriptions could never do justice to the incredible dishes I tried—the food is so elaborate and multidimensional that it’s impossible to capture all the details and put them into words. Nonetheless, I’ll mention a couple of the dishes.

The “Pomegranate & Fall Greens Salad” was simply delectable and exquisite. It had shaved fennel, red onion, colorful radishes and pistachios served lightly tossed with tahini dressing. Everything in it was truly seasonal and it tasted divinely.

As usual, I ordered one of my favorite dishes, the “Black Bean Torte.” It’s beautifully presented and made with whole wheat tortilla, caramelized plantain, smoky black bean puree, pumpkin-habanero papazul, cashew sour cream and pomegranate salsa. It still makes my mouth water.

One of the main entrees I enjoyed was the “Seared Macadamia Nut & Forbidden Black Rice Cake.” It was to-die-for. It featured the mild but enticing taste of lemongrass served with cauliflower and coconut cream, sautéed shiitake mushrooms, Asian vegetables and red miso glazed tofu over a kaffir lime and Asian pear salad and red cayenne chile sambal. It was mind-blowing.

The desserts were phenomenal—they took my breath away. But again, I simply won’t even attempt to describe them. Take my word for it. Whether you’re the strictest vegan or the most avid carnivore, next time you’re in San Francisco, treat yourself to the Millennium experience. It will dispel any preconceived notions and myths that vegetarian food is bland or inferior to any other food. It will certainly be the most memorable, meaningful and eco-friendly dining experience you’ll ever have!

Here is good clip of "Here We Grow," an interesting documentary film directed by Craig King, a natural food chef and entrepreneur. It looks at the current state of our food supply in an attempt to help change the way people think about food to make more socially responsible food choices.

A friend of mine recently opened a new organic raw vegan restaurant in Brooklyn, New York, called Rockin Raw. It sounds very interesting. The food has a Peruvian, Creole and New Orleans twist to it. I can't wait to try it.

The raw dishes are prepared below 115 °F to preserve proteins, enzymes, vitamins and phytonutrients. All menu items are prepared 100% gluten free, using local and organic ingredients with a few exceptions noted on menu (exotic ingredients imported from Peru).

The menu looks great and sounds fabulous! If you visit Rockin Raw before I do, drop me a line and let me know what you think.