There's a New Kid in Town

I seriously could not have asked for a more magical and inspiring evening tonight: the LA album launch party was on all measures a sparkling success!

We had a full house, lots of laughs and smiles, we raised about $1000 dollars for Mental Health America (it's a start!) and we just plain had FUN!

I am so honored to get to be a spokesperson and advocate for a cause I really believe in and for my music to be able to create opportunities for others to benefit, challenge themselves and grow. I know I have grown (and am continuing to grow A LOT) from this adventure.

Thank you so much to all of my friends, colleagues and supporters who showed up to make this evening the incredible experience that it was.

Turns out... I really like being the center of attention. As long as I'm drawing attention to a worthwhile cause - I'm grateful to be a channel for some positive vibes.

Here are the music video contest winners:

1st place - Chris McKay of Seth Green's Robot Chicken for "Oceanic Panic": VIEW
2nd place - Derek Mok, editor of A&E's The Jacksons for "It's Not Enough": VIEW
3rd place - Kyle Morris for his claymation video (no GMO!) for "Invisible Earthquake": VIEW



Honorable mentions to:

Joal Geist - "Unrequited": VIEW
Christian Filippella - "Tangled": VIEW

The rest of the videos and their links will be announced soon. :)

Other directors were:
Mike Yuen
Jeremy Wagner
Brian Reynolds
Max Smerling
Ricky Molina
Randy Dottin

To end the evening, my band performed under candlelight on an open air patio surrounded by the sound of the wind in the trees and friends encircling the balcony.

A final thank you to all of the people that helped and supported this amazing kick off to the "Aftershock CD Release Tour":

Toni Koch, Anna Contessa, Robert Finkelstein, my DAD, Max Smerling, Ed Mattiuzzi, Kat Ellis, Bob Girnius, Doug Snyder, Jen Lyneis, Noelle Bonhomme, Sara Kuhl, Tim Coston, Elijah Star, Eoin Waxel, Elliot Smith and SOOOO many others. THANK YOU.




Ash + my producer Erik Colvin formerly of Neuromance and now with Modified by Man.













Purifying Parsley, Beet, Cucumber and Avocado Salad

So I have to stay powered up and running clean for such an intensive event. Here's a favorite salad - I often accompany it with some hummus and whole wheat pita bread or chips.

1 bunch washed fresh parsley
1 can cut baby beets
1/2 seedless cucumber
1 avocado
olive oil
1 lime
sea salt
dill weed

Finely chop parsley and place in large bowl.

Rinse and coarsely chop beets and cucumber. Add to bowl.

Halve avocado, remove pit, scoop from shell with a large spoon, and slice halves into 1/2 inch bits. Add to bowl.

Drizzle about 1-2 Tbsp of olive oil and the juice of half a lime over vegetables. Sprinkle moderately with sea salt and fresh ground pepper. Sprinkle generously with dill.

Toss all ingredients together until well mixed.

A fun variation is to add cooked, chilled lintels (1 - 2 cups depending on your preference). This adds extra protein, fiber and B vitamins.

Scoop into serving dishes (bowls) and enjoy! It will also keep in the fridge for several days, making it a great quick and easy lunch for busy go-getters who need to keep in top form (and have fun doing it!).

xoxoxo

Ashley

Nebraska... Here I come! :)

(I'm feeling stronger everyday... !)

Who I am

My name is Ashley Miers, and I am a baby rockstar making my way in the LA music scene. www.AshleyMiers.com

I've been through a lot in my life, including many amazing experiences and some pretty traumatic ones - jail, drugs, abuse, eating disorders, you name it.

One thing I've learned is how profoundly the way I care for my body impacts my well-being and ability to cope with the demands of my day to day life.

Exercise, meditation, a proper sleep schedule, supportive relationships and nutritious food are all part of my arsenal of sanity preserving practices.

That being said, I LOVE food and I LOVE to cook. I often invent my own recipes and have many healthy eating tricks that I really want to share with others who might benefit from them as well.

My goal is to provide a little helpful information and some insights as well as one recipe with each blog entry. I'd love to know what YOU want to hear about, so please feel free to contact me!

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For tonight, I want to start with a recent invention of mine: VEGAN TACOS

I think they're better than the real thing, but of course, I'm biased. ;)

Nevertheless, here's the recipe:

Ashley's Vegan Taco Recipe (I'm an imaginative cook):

Ingredients:
6 corn taco shells (no trans fat)
1 can Amy's refried black beans (health food aisle or Whole Foods)
1 package soy crumbles (fake ground beef - leave out for soy-free recipe and instead use entire can of refried beans - also at most grocery stores and Whole Foods)
1 avocado
1 roma tomato
green onion
1 lime
1 head romaine lettuce
garlic powder
sea salt
1 package taco seasoning

Heat oven to 450.

Combine 1/2 can refried beans with 1 package of soy crumbles in a medium sized pan. Add water and stir to create a soupy mixture. Add taco seasoning to taste (about 1/2 package does the trick).Turn heat to medium and let simmer until water evaporates to leave a taco-meat consistency mixture.

While the 'meat' mixture is cooking, mash the avocado in a bowl, add diced roma tomato, finely chopped green onion, squeeze of half a lime, about 1/2 tsp garlic powder, and a pinch of sea salt. Stir to create a guacamole mixture.

Chop or shred freshly washed romaine lettuce into strips no larger than about 1/2 inch wide.

Place taco shells open-side down in pre-heated oven and toast until crispy and just slightly starting to brown (1-2 min). Watch carefully - they burn quickly!

Remove taco shells from oven and distribute between plates. Add a spoonful of the guacamole mixture to the bottom of each shell, followed by a spoonful of the 'meat' mixture, and finally, top with shredded romaine lettuce.Voila - 2-3 servings of very yummy vegan tacos.

Let me know if you try it and what you think!!!! Thanks! :)