Next up our Bright Rx Apple Series, we have Ashlae W. of @ohladycakes! Ashlae W. is a food blogger turned cannabis entrepreneur, based in Denver, CO. She started her food blog, OLC, nearly eight years ago and has been sharing her love for all things peanut butter and chocolate (sometimes together) ever since. We had a chance to ask Ashlae a few questions, read on for her Q&A and dreamy Olive Oil Waffles with Creamy Apple Compote!
Q&A with Ashlae W
Brightland: What is your favorite item in your house? What touches make your house
Ashlae: I don’t like to pick favorites but I really, really love our bed. Casper mattress/pillows + Parachute duvet = MAXIMUM COMFORT. I actually look forward to the end of the day when I get to change into pajamas and chill in bed watching reruns of The Office with my man.
Brightland: What do you like to keep out on your kitchen countertop or "kitchen shelfie"?
Ashlae: I love having all the essentials within arms reach – cooking oils, flaky salt, etc. I also keep our most used appliances on our countertops, like our electric kettle, countertop oven, and stand mixer (just to name a few). We’ve got a few shelves so I keep other frequently used ingredients (like nuts and beans), plates and bowls, and all my favorite cookbooks on those. Again, it’s about keeping all the things we use most just an easy reach away.
Brightland: What does living in a golden state meant to you?
Ashlae: Choosing to see the light/happiness/etc. as often as possible. Emphasis on the *as often as possible* part because, you know, alllll the emotions are part of the human experience. ;)
Brightland: If you had all the time in the world, what meal would you cook for yourself
on a Sunday night?
Ashlae: We devote a lot of time to cooking our meals from scratch. It’s important to me (and my husband) that we eat a nutrient dense diet that’s minimally processed, filled with fresh produce, etc. And I’m not opposed to spending long hours in the kitchen if it means we’re going to eat really well. One of my favorite meals is homemade turkey meatballs, (eight hour) slow roasted tomatoes, and a medley of pan-fried vegetables (mushrooms, broccoli, garlic, etc.), served with well-oiled pasta and smothered in pesto made from the basil we grow on our balcony. I’d make it every week if Thom would have it but, alas, he believes that variety is the spice of life.
Brightland: What was your favorite thing that your mom/dad/grandparent cooked for
you when you were little?
Ashlae: My Oma’s vegetable soup. It was homemade and hearty, with a tomato base and
big chunks of potatoes and I am literally salivating just sitting here thinking about it. She always served it with a sleeve of saltines on the side and now that’s the only way I can eat vegetable soup – with at least half a sleeve of saltines crushed on top
Olive Oil Waffles with Creamy Apple Compote
Yields 3 Waffles
- 1-2 granny smith apples, peeled and cut into small chunks
- 1 tablespoon Brightland's AWAKE
- 1 cup filtered water
- 1-2 tablespoons coconut sugar
- Dash of cinnamon
- Pinch of fine sea salt
- 2 tablespoons creamy almond butter
- 1 1/4 cups 1-to-1 gluten free flour blend
- 2 tablespoon coconut sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup Brightland's AWAKE
- 3/4 cup non-dairy milk
- 2 large brown eggs
You’ll also need
- Pure maple syrup
- Pecans, roughly chopped
- Add the apple chunks, Brightland's AWAKE, water, coconut sugar, cinnamon, and salt to a small saucepan set over medium heat; stir to combine.
- Once the water starts to simmer, cook the apples for about 4-5 minutes, just until half the water cooks off.
- When the water has been reduced to just under half, stir in the almond butter and continue simmering until the liquid has thickened to a consistency similar to peanut sauce. Remove from heat and set aside.
- Preheat your waffle iron.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk. Create a well in the center and add the Brightland's AWAKE, milk, and eggs; whisk until combined and no clumps remain.
- Lightly grease your waffle iron then place ~3/4 cups waffle batter in the preheated waffle iron; cook according to the manufacturer’s instructions.
- To serve, top with creamy apple compote, pure maple syrup, and roughly
- chopped pecans.
- Enjoy immediately (preferably with a warm beverage on the side).