Ash Said It® Show

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The Herbalogic Origin Story Aug 22, 2023

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Herbalogic is on a mission to help the world discover the benefits of natural, plant-based, traditional herbal remedies.
All of their products are small batch and minimally processed. It wasn’t the easiest start though. Check out this exclusive interview with Herbalogic Co-founder & Chief Herb Nerd David Jones!
Web: https://www.herbalogic.com
More from Herbalogic:
Our passion for helping people with traditional herbs is why we're in business. We want you to be happy and successful in your pursuit of natural health. We create our own, proprietary herbal blends based on our extensive knowledge of traditional Chinese herbal therapy. All of our plant-based products are wheat, gluten, soy and dairy free. Most of our herbal formulas are vegetarian friendly. We offer products in liquid and capsule formats as well.
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Triple Dog Irish Whiskey - Go Dawgs! Aug 16, 2023

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For centuries, master distillers of Irish whiskey have dared to compete with each other to create some of the best whiskeys in the world. Years ago, on a brisk and fateful evening in a small Dublin pub, a group of whiskey makers were passionately debating how traditional Irish whiskey could better appeal to the next generation of Irish whiskey lovers.
Of course, being whiskey lovers themselves (exceptionally so that particular night), they dared each other to create a new caliber of whiskey, something outside the conventional, stodgy norm. These things tend to escalate, which eventually led to the pinnacle of pub challenges: the formidable “Triple Dog Dare."
Web: https://www.tripledogwhiskey.c...
Follow: @TripleDogIrishWhiskey
At the table that night was Dan O’Shevlin, a whiskey aficionado with a background in biochemistry. Inspired and undaunted, Dan took the dare. The result is a new breed of Irish whiskey—an unconventionally styled, yet true Irish spirit markedly different from traditional, establishment brands—aptly named, Triple Dog.
Triple Dog Irish Whiskey is an Irish spirit born of, and celebrating, daring individuality. Beyond the strong pedigree, its bold stance alone tells you these dogs were bred to be different. But wait until you taste it. This deliciously unique and proprietary blend has a sweet aroma of toasted caramel, and a rich palette of crème brûlée, honey, and cracked vanilla bean followed by a defined citrus finish. Each bottle contains a spirit aged at least four years in French oak casks.
With its modern taste profile, and rich, ultra smooth temperament, Triple Dog has been making impressions on the most discerning of whiskey palates—from seasoned whiskey drinkers, to the most recent of whiskey enthusiasts who just know what they like.
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Casey Corn Discovers Lost Recipes on MAX Aug 15, 2023

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Magnolia lovers, the delightful culinary expedition that is Recipe Lost and Found, is now available on Max! Catch this intriguing series which digs into the roots of lost family recipes and brings them back to life, creating an entertaining watch for both food and culture enthusiasts alike.
Join classically trained chef and culinary anthropologist, Casey Corn, as she navigates the intricate maze of memories, family traditions, and sensory clues to uncover the secrets behind treasured dishes. From unraveling the robust flavor mystery of a meatless, depression-era Lasagna, to pinpointing the elusive sweet ingredient in a personalized Filipino chicken adobo, Recipe Lost and Found is a delightful journey that unearths the hidden culinary gems embedded in family histories
In each episode, Casey gathers clues from family members and explores possible ingredients and techniques alongside renowned figures from the culinary world. Guests include esteemed historian Dr. Jessica Harris and Chef Rawlston Williams, who demystify the browning styles of a complex stew chicken. MOFAD Founder Dave Arnold, who deciphers the science of dairy-free meatball binding. Plus Brianna Abrams of Winston Pies, who imparts her custard pie mastery to recreate the perfect texture of a treasured Thanksgiving recipe lost in the Woolsey fires.
Other culinary collaborators lending their expertise include Chef Paola De Re of Pasta Sisters, Latin cuisine expert Bill Esparza, Armenian cookbook author Ara Zada, and Chef Justin Foronda of Hifi Kitchen.
Produced by GoodLike Group, Recipe Lost & Found is more than just a cooking show; it's a celebration of culture, history, and the enduring power of family traditions in recipes. Experience the love, warmth, and joy of these rediscovered recipes on Max, Discovery Plus, the Magnolia app, or Amazon Prime, today.
Follow: https://www.instagram.com/case...
Bio: Casey Corn was born and raised in Santa Monica, CA. Upon graduating from Santa Monica High School in 2006, Casey attended Connecticut College where she found that her love of food could be explored academically. She graduated in 2010 after focusing her studies on food anthropology and writing her thesis on olive oil.
Since then, her love of traveling and food has taken her all over the world to live, learn and eat, from her hometown to New York, London, St. Tropez, Southeast Asia, India and more. Casey also attended Le Cordon Bleu, London, and received her diploma in Cuisine.
In 2017, Casey started her own culinary company, The Cornivore, and began working with Tastemade as a Tastemaker, starring in recipe videos and covering unique food experiences around the world for their social channels. She's since worked with companies like The Truffleist, Fulton Fish Market, Subway, Tabasco and more.
The end of 2021 brought another move, this time to Atlanta, Georgia. Though Casey continues to work in development and consulting, you can also find her hosting Magnolia Network's Recipe Lost & Found, streaming now on discovery+.
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The Value of Empathy Aug 14, 2023

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In every business, marketing is a crucial tactic used to prove your worth to the consumer.
The goal of strategic marketing is to convince the consumer your company is worth spending money on.
According to Nielsen’s Global Trust in Advertising Survey, about 92 percent of consumers trust family and friend recommendations, proof that effective marketing will have a ripple-effect impact and help businesses succeed.
And in a world where consumers are becoming more selective about the brands they support, empathy is the key to building strong relationships.
Looking to take your marketing to the next level and truly connect with your customers?
Get The Book HERE: https://www.amazon.com/dp/1959...
Mike Caldwell worked as a firefighter/paramedic for 12 years before falling 35’ off a cliff and breaking his arm, leg, and back. In what he calls a “life-affirming wake-up call”, he retired from that career, sold his home and cottage and bought an abandoned sawmill on 164 wooded acres.
He single-handedly built the property into his home and business venue where he hosts outdoor education camps, rustic weddings, and his Mad Trapper Trail and Snowshoe Series.
While growing these businesses, alongside his online business ventures, Mike learned the value of empathy when it comes to succeeding as an entrepreneur.
Mike is now a best-selling author with Empathic Marketing and works with other established businesses to help them win more clients and make more sales in any economy.
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The Vegetarian Reset Has Arrived Aug 07, 2023

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Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies?
In her debut cookbook, The Vegetarian Reset, Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?
Within the pages of this delicious cookbook, Vasudha has created 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats. Her recipes take readers on a culinary trip around the world, drawing inspiration from an array of traditional eastern and western cuisines.
Get Your Copy HERE: https://amzn.to/3OhAGnm
The recipes put vegetables front and center for low-carb alternatives to white rice or noodles and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.
The Vegetarian Reset offers diverse recipes organized into nine chapters, including:
Breads (Zucchini Bread, Avocado Toast, Dosas with Chutney, Eggplant Chili Cheese Toast, Khachapuri)
Rice (Kadhi with Jeera Rice, Vegetable Bibimbap, Lemon Risotto, Ven Pongal with Tomato Chutney)
Pasta and Noodles (Saag Lasagna, Pad Thai with Seared Tofu, Cacio e Pepe, Curried Lentil Mushroom Bolognese)
Salads (Falafel Salad, Sundal, Tandoori Paneer Salad)
Soups and Lentils (Roasted Red Pepper and Tomato Soup, Spring Pea and Spinach Soup, Shepherd’s Pie)
Eggs (Shakshuka, Huevos Rancheros, Eggs Florentine, Okonomiyaki, Unda Kathi Roll)
Small Plates (Masala Vada, Cucumber Summer Rolls, Celeriac Patatas Bravas, Arancini with Marinara)
Smoothies (Turmeric-Almond Lassi, Cucumber Mint Gazpacho, Avocado Lime, Masala Chaas)
Desserts (Hazelnut Brownie, Berry Cashew Burfi, PBJ Sandwich Cookies, Mango Cheesecake Jars)
“Embracing whole foods and a plant-forward diet in this satisfying, delicious and nutritious way, allows your body to reset, and will likely lead to a lasting overall change in your food preferences, toward healthier options,” Vasudha says.
Whether you already follow a low-carb lifestyle or simply want to add more healthy dishes into your rotation, The Vegetarian Reset will delight and inspire everyone to eat well and fully nourish your body.
ABOUT THE AUTHOR
Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter. Her web site is www.v8well.com
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Am I Normal If Jul 31, 2023

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Dr. Susan Kaye is nationally renowned sexologist and sexuality educator. She meets with individuals and couples in office locations in Austin and Philadelphia as well as offering online coaching and weekend intensives so that she can help a variety of people. She also offers training workshops for professionals. She is well respected in the body worker movement, has worked with the Masters & Johnson Institute, is asked to speak at conferences around the country, and has been at the forefront over the years in the field of human sexuality.
Get The Book HERE: https://www.amazon.com/dp/0578...=cm_sw_r_as_gl_api_gl_i_WTHMJV15RKHNTF9AP5PJ?linkCode=ml2&tag=ashsaidit-20
Dr. Kaye is a Tantra Teacher and Coach with a PhD in Human Sexuality, 20 years’ experience as a body worker, yoga teacher and ten years in the field as a sex therapist and sex educator, who is now a trained bodywork therapist as well as a clinical counselor and coach. She is the co-founder of the Institute for Mind Body Therapy and she also wrote the book in 2022, "Am I Normal If?" that helps people seek an understanding and connection to their sensual, and sexual selves.
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Chocolate Powered By Botanicals Jul 24, 2023

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Every chocolate company founded in the last 400 years has been selling chocolate short. That’s 20 generations of over promising and under delivering. From monocropping pesticide drenched cacao trees, to loading chocolate with too much over-processed sugar, to exploiting slaves (children included)... all to get you a cheap treat that leaves you feeling empty. The buck stops HERE.
YES Cacao is satisfying a hunger for innovation in the chocolate industry:
What if chocolate gave you more than just a quick bump in energy, or a short lived pulse of pleasure on your palate?
What if you could eat as much chocolate as you wanted, and still look & feel fantastic?
What if chocolate was your vehicle to cultivate the mind, body, and nervous system into an optimal playground for joy, productivity, and consciousness?
We are your best tasting solution. Make a wish & take a bite. Snap into your power with YES Cacao Botanical Chocolate®
Satisfy Your Sweet-tooth HERE: https://www.yescacao.com
Over the past decade, Justin has been in service of the cacao bean and its many talents, namely as a delivery system for botanicals. In his early adolescence he was exposed to several "forgotten foods", like ginseng and spirulina, that changed the way he felt in his body. This sparked a quest to find more magical botanicals that have beneficial effects on our energy levels. Many of these foods don't taste particularly yummy, BUT he recognized that folding their flavors in to chocolate was highly effective, and more pleasing to the palate.
Focusing his perspective on chocolate innovation, and education in the holistic health and wellness category, Justin has formulated over 50 delicious potions blended into wild harvested chocolate. He personally consumes half a pound of chocolate daily. In true Willy Wonka style and philosophy, he is an inspirational cheerleader for everyone to find their YES.
If you happen to meet Justin on the streets, you may find him singing “YES!”, dancing like a wild child, praising freely, and concocting what he calls Yesology. He is inspired by service to humanity, expansive consciousness, wise friendships, and by his beautiful wife, Zoë, his cosmic son, Orion, and is getting ready to welcome his daughter in the Autumn of 2020 (names are still brewing). He's a fan of ceremonial tea, adventuring to foreign lands, and engaging plant medicine of the old pharmacopoeias. Contact Justin by email at Justin@yescacao.com
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The Horror Movie Night Cookbook Jul 19, 2023

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Are you ready to murder your next movie night?
Introducing The Horror Movie Night Cookbook: 60 Deliciously Deadly Recipes Inspired by Iconic Slashers, Zombie Films, Psychological Thrillers, Sci-Fi Spooks, and More by Richard S. Sargent [ISBN: 978-1-64604-491-7; Ulysses Press; July 2023], a killer new cookbook offering thoughtful and tasty food and cocktail pairings inspired by the actual content of chilling classics like Jaws, Psycho, Scream, The Conjuring, The Evil Dead, Halloween, and more!
If you're looking for kitschy Pinterest recipes like coffin-shaped cookies or zombie finger sandwiches, look elsewhere. With The Horror Movie Night Cookbook, you’ll find recipes inspired by horror’s most frightening favorites, including:
Crawling Steak (Poltergeist)
Campfire Sour (The Blair Witch Project)
Zombie Baby Kale Salad (Dawn of the Dead)
Bloody Floaties (Jaws)
Alligator Bites (Crawl)
The Mama’s Boy Martini (Psycho)
And more!
GET THE COOKBOOK HERE: https://amzn.to/46XLaAI
Unlike other movie-themed cookbooks, The Horror Movie Night Cookbook takes you inside the films. “Inspired by the film itself, the recipes are built around food that is being eaten in the films or iconic lines or characters within. It’s not just a cookbook to pull out in October,” Sargent says. “My recipes are thoughtful and creative meals that can be served any time of the year.”
Richard S. Sargent was born and raised in Pittsburgh, Pennsylvania. Some of his earliest memories are of sitting in front of the TV after school, watching reruns of Chiller Theatre with his mom. You can blame her for his obsession with horror films. Richard is an award-winning actor, director, producer, playwright, and filmmaker. You can find some of his short plays published on Amazon via Left Coast Publishing. His short film, Meat, described as “torture porn with bacon,” was released in the horror anthology World of Death. Richard has always been interested in creative cooking.
Most of his day jobs were in restaurants and on food trucks. After taking a few cooking classes, Richard decided doing it for a living would take all of the fun out of it. So he found a new way to keep cooking fun: The Horror Movie Night Cookbook! When he isn’t doing theater, cooking for his friends, or watching horror films, he is performing with the band he and his husband created—The Green Winter. You can listen to their music on iTunes and Spotify. To stay up to date with all of his projects, you can find more info on Facebook and Instagram.
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Tasty Feature: Rhubarb BBQ Sauce Jul 17, 2023

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Teena Matson is the Queen of Grilling, owner of MN Butcher Shop, Anoka Meats, and holiday cookbook author. Teena consistently breaks meat barriers. She’s also about to launch her BBQ Sauce for the summer!
Web: https://www.anokameats.com
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Rupee Beer Launches Mango Wheat Ale Jul 15, 2023

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It's peak summertime and after the immense success of Rupee's award winning lager nearly two years ago, brothers Van & Sumit Sharma enlisted the strategic insight of global craft brewing legend and creator of iconic Pumpkinhead, one of the most successful seasonal beers to ever hit the market to brew their next highly anticipated sku.
"The beer industry, South Asian community, and restaurant & food world have been asking us for months if we have any new beers coming out, and after much thought, research and development, we are excited to launch our signature Mango Wheat Ale on World Mango Day on July 22nd"
Mangos are the national fruit of India and considered sacred symbols of proprietary and good luck. In fact, India is the largest consumer and supplier of mangos in the world. Taking the 'King of Fruits' the team wanted to brew an easy to drink summer ale which is smooth with hints of tropical aroma and mango flavor.
The history of the mango dates back to 4000 BC on the Indian Subcontinent where over 1000 varieties of the fruit exist. One of these varieties, the Chaunsa mango was given its name by the revolutionary leader, Sultan Sher Shah Suri, creator of the modern day Indian Rupee which was the inspiration of the brand's first lager sku. In 1539, Sultan Sher Shah Suri defeated the second Moghal Emperor, Humayun, in the Battle of Chaunsa. In his extreme happiness, he commemorated the victory by naming his favorite variety of mango, the Chaunsa.
After relocating back to America after years living in London & Australia, the brothers having grown up in the Indian restaurant trade their entire lives wanted to shake up an industry which they truly felt lacked representation, and which also continued to make sub-par beer not designed to pair with the spicy and flavorful foods they grew up on.
Rupee Beer is available at national retailers such as Costco, Trader Joe's, Whole Foods, Total Wine, as well as top international restaurants within the Indian, Asian, Middle Eastern and Mexican category.
To learn more about Rupee Beer, please visit:
Website: https://www.rupeebeer.com/
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