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D'vash Blog

Pad Thai recipe using D'vash and malibu mylk

Pad Thai recipe using D'vash and malibu mylk
                           Pad Thai recipe using D'vash and malibu mylk
Ingredients: 
1 red bell pepper, roughly chopped
1 cup mushrooms, roughly chopped
1 head of broccoli, roughly chopped
1 package rice noodles
1/2 cup malibu mylk 
2 tablespoons d'vash 
1 tablespoon soy sauce or coconut aminos (to taste)
2 tablespoons almond butter or peanut butter 
1. Bring a large pot of water to boil and follow instructions to cook noodles. 
2. In a large saute pan, heat a bit of oil over medium high heat. Add all the veggies and cook until tender, around 8-10 minutes. 
3. Add mylk, d'vash, soy sauce and nut butter to veggies. Stir to combine and simmer down until you get a smooth sauce like consistency. Taste the sauce and add more nut butter, mylk or soy sauce if necessary. Add in cooked noodles. Serve immediately. 
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A date with malibu mylk

 

 

 A date with malibu mylk

All about the first-ever whole flaxseed milk and its eco-friendly benefits 

For the month of March, we sat down with female-owned and founded company malibu mylk. malibu mylk is the first-ever milk made from whole flaxseed! There is absolutely no dairy, soy, gluten or nuts in it. We wanted to learn all about it and how the use of flax is beneficial for our ecosystem. So we interviewed founder, Brittany Fuisz on how she came up with this genius and nutritious idea. 

Brittany grew up in Malibu, CA in a family that nurtured the love of food.  She studied Marketing at Georgetown University where she finally fell in love with everything food and beverage related and started her professional career as her school’s “food critic.” From there, she was mentored by Padma Lakshmi (Executive Producer of Top Chef) and after Padma’s guidance she attended Le Cordon Bleu where the missing piece of cooking led her to create what is now called malibu mylk. 

After years of taste-testing, creating recipes and working in the food industry, the genius whole flaxseed milk idea came together while dealing with some health issues. She wanted to create a milk that she could enjoy without the dairy, soy, nuts and gluten; she named it malibu mylk. In October of 2018, with not much other than samples from her kitchen, she took a meeting with Whole Foods and took samples of her products. Whole Foods immediately fell in love with the samples and ingredients. Just three short months later, malibu mylk launched in Whole Foods in Southern California. 

 



What was the process like when you started creating the actual product? 
The most challenging part was finding a co-packer. I used a network of others in the industry to find the right co-packer for us. Also, sourcing ingredients was super challenging. I relied on conferences like Expo-West to source ingredients. It’s not as simple as going to the store and picking up a box of sugar. You need to go to the sources, or brokers. You need to make sure each ingredient has all the certifications that you want for your product, i.e. organic, non-GMO etc. 

How is the product good for the environment? 
The flax flower only requires natural rainfall and it’s a self-pollinating plant. Unlike other plant based milks that need a ton of irrigation and are hurting our bee populations, the flax flower gets everything it needs from mother earth without us interfering. 

What were your challenges on the business end?
Besides the co-packing, I would say certifications, paperwork and finding the funding. (Well, finding the right funding). 

What’s important to you when creating new recipes with malibu mylk?
I look for allergen-free, organic, clean ingredients, non-GMO and sustainability.

 

 

What was the process like when you started creating the actual product? 
The most challenging part was finding a co-packer. I used a network of others in the industry to find the right co-packer for us. Also, sourcing ingredients was super challenging. I relied on conferences like Expo-West to source ingredients. It’s not as simple as going to the store and picking up a box of sugar. You need to go to the sources, or brokers. You need to make sure each ingredient has all the certifications that you want for your product, i.e. organic, non-GMO etc. 

How is the product good for the environment? 
The flax flower only requires natural rainfall and it’s a self-pollinating plant. Unlike other plant based milks that need a ton of irrigation and are hurting our bee populations, the flax flower gets everything it needs from mother earth without us interfering.

What were your challenges on the business end? 
Besides the co-packing, I would say certifications, paperwork and finding the funding. (Well, finding the right funding). 

What’s important to you when creating new recipes with malibu mylk?
I look for allergen-free, organic, clean ingredients, non-GMO and sustainability.

What made you start using D’vash?
David (your co-founder) introduced it to me. I love that it has less sugar than honey, it’s more sustainable and lasts forever in the cabinet. But I seriously go through a bottle every two weeks. Dates are nature’s sweetener. I use it for everything! Since I’m pregnant, I eat 4-6 dates a day. Studies have proven that eating dates is beneficial after 34 weeks for reducing your time in labor by A LOT! I don’t think any woman wants to spend extra time in labor! 

What recipes do you use with D’vash Date nectars? 
I use it in anything as a substitute for maple syrup or honey. Banana bread, smoothies, cookies etc. My go-to is using the date nectar in Pad Thai with a little of the malibu mylk. It calls for almond butter, malibu mylk, soy sauce, D’vash date nectar, bell peppers, mushrooms, broccoli and rice noodles. Super easy and better than takeout! 

malibu mylk is leading the way for sustainable and dairy-free products. It is eco-friendly, aids in digestion with prebiotics, is allergen-free and has an abundant amount of Omega-3’s. Plus, flax has been used as a staple in the human diet for thousands of years. Her products can be found in Whole Foods, Gelson’s, Bristol Farms, the malibu mylk website and many other natural food stores. 

 

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The power of “Staying Blessed” during transformation featuring Jamaal Lewis

The power of “Staying Blessed” during transformation featuring Jamaal Lewis
   For the month of February, we were able to sit down with former NFL player and entrepreneur, Jamaal Lewis. Jamaal has an incredibly moving journey from playing pro-football to starting a new career in an ever-competitive city of dreams; Los Angeles. He shares with us the struggles, changes and success of focus and transformation. Currently Jamaal is not only an athletic clothing-line owner but a model, actor, body-double and food fanatic.  Continue reading

Talks with Rana Lustyan of Edoughble

Talks with Rana Lustyan of Edoughble

For the final month of 2019, we sat down with the founder of Edoughble to hear about her path to success in the first-ever edible cookie dough company based in Los Angeles, CA. 

Like a lot of us, we attend a university expecting our path to be laid out for us after graduating with that dream job right around the corner. Her story takes her to a few unexpected places but ultimately leads her back to her passion: opening her own business in cooking. 

What were your expectations upon graduating with your bachelors from U of Michigan? 

“I had no expectations when graduating. My degree was in Organizational Studies which focused on a few areas including business, economics and communications. I didn’t know what to do or what route I was going to pursue. I just knew I wanted to move back home to California to be closer to family and explore options in the food industry. I knew I always wanted to open a restaurant. “


Rana’s next few years in California took her from being in real estate to being a host at a restaurant to being a pastry chef and then back to business school. Working a few different jobs allowed her to see the skills she needed to open her own business and also save up money for starting that business. 


Why was it necessary to go back to business school and what led to this? 

“I wasn’t content with what I was doing and needed more skills to open a restaurant. When I was in a business class we had to create a business concept and a plan for it. 

My idea came from when the recall of Nestle Dough happened. I thought about why there wasn’t a safe, edible cookie dough to eat. It ended up winning a business plan competition.”



What builds a good quality product and business?
“One that solves a problem, brings satisfaction to a founder or others. It’s good to be mindful of customers and exceed expectations. Also, I am always trying to evolve to do things better with products costs, suppliers and anything on the business side of things. Lastly, It’s important to connect with customers, discover needs and new products.“


What are your best problem solving tips? 

“Take a step back, give time to think before reacting. It’s important to assess the whole situation and break things down to baby steps.” 

 

Do you have any business tips to any young entrepreneurs? 

“Find something you’re passionate about, like a product or a problem that needs to be solved.
There will be lots of ups and downs and many times more downs during the process. Build a strong support network to be there for you. Starting a business takes a lot of commitment and time. “



Rana’s story is an example that you can do anything with a plan, lots of determination and a great idea. It doesn’t matter that you take the same road as everyone else because as it allows you to reach your true goals and stand out in the crowd.


Wishing everyone an amazing holiday season and the best in the new year!

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Get it written, then get it right!

Get it written, then get it right!
“Get it written, then get it right” 
 Essentials of Confidence feat. Chantelle Anderson

This month we caught up with a familiar face in the sports realm, Chantelle Anderson. She’s not only an accomplished athlete (Vanderbilt all-time leading scorer, WNBA Player, numerous other accolades) but also a professional “confidence” speaker who provides real self-image confidence, discipline and ethics to apply to your everyday life. 

   After seeing her speak at her 2nd annual “Confidently His” conference, I was able to interview her on her current goals, struggles, business and of course food! 



   One thing that makes or breaks a successful entrepreneur is their regimen in life. They have a daily routine which allows them to see what they need to work on in their business, health goals and other areas. Taking the time every day is truly essential to see their strengths, weaknesses and to see any “blockers” that are stopping them from achieving their goals. 


What are some of your daily routine must-haves for a successful business?
Chantelle:  “It’s important to do things regularly and establish routines. I set aside time for notes, then time to develop the business and products.” “Every morning I sit in my closet, read my bible and write. Get it written, get it right.”


  We spoke about her eating habits as an athlete. She mentioned that as a basketball player she was not consistent with a clean eating diet but now more than ever it’s important because the body is so important to take care of. It not only feeds the body but the mind. 

 Chantelle: “I try to eat more vegetables, cut sugar (especially processed sugar) and drink more water”.  “It’s so important to maintain. I love using the date nectar in my coffee instead of cream and sugar. It cuts the sugar, is natural and adds many nutrients.“


After retiring from basketball at 29, Chantelle created her own business and within two years she had successfully become one of the most sought-after pro-athlete speakers for inspiration, business and guiding young women to their dreams.

 

Buy ‘Design Your Happy’: https://www.confidentlyhis.com/offers/NnF5QhsC/checkout

 

Can you tell me more about your business and what you’re doing now? 

Chantelle: “I am in Ministries and Professional Speaking. I am a confidence and faith coach for individuals and companies. I’ve spoken at Google, Charles Swab, Pharmaceuticals, etc. I was confident as an athlete but not as a person outside of basketball. So, that’s when I decided to really find myself, develop my own confidence outside of basketball and also help others achieve their own goals.“ “I also created a book for women to help create their journey and their success. It’s called ‘Design Your Happy’.”



Lastly, can you give any advice to anyone who is looking for encouragement? 
Chantelle: “Do more of what fills you up and makes you happy. A lot of times it’s not that we are burnt out, it’s just that we aren’t doing enough of what we love doing.“ 

 

Chantelle’s story is an inspiration not just to women but to anyone who feels as though their dream has changed or is taking a slightly different path than expected. Sometimes we forget that what has been done by so many others is not the path that we should or will take. We are all individuals with amazing talents and sometimes we just need a little guidance. We hope you can check out Chantelle’s workout book titled ‘Design Your Happy’. 

 

You can find more on Chantelle Anderson and her book at her website: www.confidentlyhis.com

Buy ‘Design Your Happy’: https://www.confidentlyhis.com/offers/NnF5QhsC/checkout

 

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Fall Favorite Drinks

Fall Favorite Drinks

Fall is here and we can’t help but cozy up with a mug filled with something warm! Can’t decide on a beverage of choice this season? We are sharing two of our favorite fall drinks with you that are both nourishing and insanely delicious! 

  1. Pumpkin Turmeric Latte
pumpkin latte

ICYMI, it’s PSL season, so are you even surprised that pumpkin sneaked its way into one of our favorite drinks? Let’s talk Turmeric for a sec- it’s all the rage and with good reason, with its health benefits like its ability to boost digestion and immunity, there's no wonder why it’s making its way into our Fall Favorite Drinks list! With this duo, you can’t go wrong! 

Ingredients:

  • 2 cups milk of choice (we used almond milk)
  • ⅓ cup pumpkin puree
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • 1 tsp turmeric
  • 1 tsp D’vash Organics Date Syrup

Method:

  1. Bring the almond milk to a simmer in a saucepan
  2. Mix the pumpkin puree, date syrup, and all of the spices in a large bowl
  3. Pour in simmering almond milk a little at a time while mixing, until incorporated
  4. Serve immediately with an extra sprinkle of cinnamon or turmeric


  1. Iced Golden Milk Latte


Ok so we know we said you’d most likely want to cozy up with a warm drink - well let’s be real, here in California, we are still able to comfortably drink an iced latte in this 75 degree weather. With that said, this Iced Golden Milk Latte is an absolute must! 


Ingredients:

  • 2 cups milk of choice (we used oat milk)
  • 1 tbsp D’vash Date Nectar
  • 1 ½ tsp ground Turmeric
  • ¼ tsp vanilla extract
  • ¼ tsp Cinnamon
  • Pinch ground pepper

Method:

  1. In a cocktail shaker, combine all ingredients and shake well.
  2. Pour over ice and enjoy! 

There are so many drink options for the Fall! What are some of your favorite flavor combinations this season? Try these and tag us on Instagram @dvashorganics and we will share the love! 


Happy Fall! 

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Getting To Know D'vash Organics

Getting To Know D'vash Organics

 We sat down with the founders of D’vash Organics and got inside their “fruitful” world of startups and superfoods. 

David Czinn and Brian Finkel are the Co-founders behind their 2nd successful superfood food company, which launched in 2017, called D’vash Organics. They have a unique story that brings together the love of food and culture with a bit of historical context. 

   Can you tell me how you two met and how you decided to start a business together? 


Brian: “I grew up just outside of Chicago and upon finishing high school I decided to spend a gap year living in Jerusalem prior to starting college. It was during that year that I met David. We quickly became close friends and bonded over our mutual passion for Middle Eastern cuisine. After our gap year, I earned a degree in economics and finance at the Wharton School at the University of Pennsylvania before moving to New York City to work in finance in consulting. After three years in NYC, I moved back to Jerusalem, where I discovered an entire country (and region) that was totally obsessed with date syrup, an ancient delicacy that dates back to Biblical times and a staple of the Middle Eastern diet for thousands of years. I called David, who by then had already established himself as a successful food mogul in the US, to pitch the idea of selling date syrup in America. He loved the idea and that's how D'vash was born.

After starting your first company and seeing the do’s and don’t of a start-up, what are some of the struggles in the startup industry? Can you share any lessons for any aspiring business owners?

 

David: You have to embrace problem solving knowing that every day something will go wrong and that mistakes will happen in this industry. My great-grandfather was an entrepreneur and always said, "Never leave the table until both sides are happy." That's the philosophy I go into every negotiation/issue with, regardless if it's the largest retailer in the world or our cardboard supplier. It's helped us build strong, long-lasting relationships with everyone we work with. It demonstrates we're in it for the long-term and have their best interests in mind just as much as our own. When you're in a collaborative industry like food, that's essential to not only success, but survival.“ 

Brian: Even if you have an excellent idea that you execute perfectly, your business can be seriously challenged or even derailed by external factors that are largely beyond your immediate control. These can include suppliers, manufacturers, distributors, customers, investors, employees and more. No business operates in a vacuum, so building strong teams internally and developing solid relationships externally is crucial for success.” 

Being the connoisseur of dates and nectars, we want to know more about how to use the D’vash products. Can you tell us some unconventional ways to use any of your nectars? 

 

David:My favorite way to use D'vash is in my morning protein smoothie. Gotta keep the bones strong. Not only is it incredibly simple but it also tastes amazing! I take 2 bananas, 1 scoop of almond butter, 8 oz of vanilla almond milk, 1 scoop of vanilla pea protein and 2 teaspoons of D'vash. It’s the best breakfast ever in under 5 minutes! I also like to use D'vash on my Chicken. I created an incredible marinade. I use fresh orange juice, rosemary, thyme, ginger along with 3 tablespoons of the Dvash Cayenne Date Nectar and marinade the chicken for 12 hours, bake it at 350 degrees for 40 minutes and it tastes incredible. One day I plan on opening a restaurant with Dave's D'vash chicken being one of the signature dishes.” 

Lastly, what are some fun facts about you both? Do you have any hobbies, fun facts, or places to travel to? 

Brian:

 “I speak Hebrew and Mandarin Chinese. I used to sell beer and peanuts as a vendor in the seats at Wrigley Field. I recently lost 35 pounds by adding date syrup to my daily menu.”

David: “I was originally born and raised in Cleveland, Ohio (Go Browns!!!). I'm a twin that's oddly flexible and is capable of doing many more yoga poses than one would expect. I also love eggs and cheese but don't like quiche and have a knack for recognizing D list celebrities at the airport. “

 

We would love to hear from our customers if you have any recipes, suggestions and comments on our products! Contact us here: Sarah@dvashorganics.com  

 

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