Get to Know Tuesdays – Ashley of My Heart Beetsjump to recipe
Welcome to our “Get to Know” series! Each Tuesday (for the next year), we’re going to introduce you to a creator in the wellness space that we think you NEED to know. The creators we feature are of various backgrounds. Whether they’re an online content creator, coach, or owner of a product-based brand, they each have their own niche in the wellness world and contribute to the space, as a whole, in an incredibly meaningful way. We’re setting this up Q&A-style so that you can learn more about each creator’s why, the content that they’re most proud of, and exactly how you can be a part of and contribute to their journey. We hope you enjoy our conversations with these wonderful people and brands. We know they’re going to enrich your lives!
This week, we’re interviewing Ashley of My Heart Beets. Ashley shares a variety of recipes on her website, but she says Indian cuisine is her favorite. She grew up in a Punjabi family and married into a Keralite family, and so she says, “it's fun to be able to bring both northern and southern Indian dishes to the table.” Follow along as we learn more about Ashley:
Why did you start your business?
Ashley: I started my blog to document my cooking journey, share my family's recipes, and really, just for fun. I still do it for those same reasons, though now it has grown into a full-time job.
What’s your mission/purpose statement?
Ashley: I want to make Indian cooking more approachable.
What 2 (or 3!) pieces of content are you the proudest of?
Ashley: Onion Masala Series: I have a recipe for onion masala on my blog, which can be used as a base for many Indian dishes. It's made up of onions, tomatoes, ginger, garlic, and some spices. Once you make the onion masala, you can use it to easily make a variety of dishes, including palak paneer, dal tadka, chicken vindaloo, and so much more. I have a list of recipes that call for the onion masala, and I'm constantly adding to it.
2-ingredient Cheesecake: I came up with this recipe by mistake (I was trying to develop a recipe for egg-free flan), but it has been such a hit. It's cheese-free and actually tastes like cheesecake!
Kalakand (milk cake): This is a popular Indian sweet that traditionally takes a long time to make on the stovetop. I've simplified it into an instant pot pour and cook recipe – it's just as delicious as what you'd find in an Indian sweet shop, and it gets great reviews.
Where are you going next? What’s your goal for the next year?
Ashley: I'm working on something that I hope will help further my mission, but you'll have to wait for a little while to find out about it – stay tuned. 🙂
How can we (and the Fed and Fit community) best support you?
Ashley: Visit my site, make my recipes, and share them with your friends and family. You can also subscribe to my newsletter, join my Facebook group Instant Pot for Indian Food, and follow me on Instagram @myheartbeets.
I look forward to connecting with you!