© 2019 Erin Schrode. About Erin. Contact.

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 RECIPES 

I love food. I am that cookbook obsessed, food photographing, recipe scribbling, culinary gadget addict who cannot wait to get into the kitchen and is always seeking out restaurants, farm stands and green grocers. I opt for organic, all-natural, wholesome, plant-based, local, seasonal, farm fresh ingredients. Because food must be good, not only in regard to taste, but also for your health and our environment! More recipes are coming soon, but for now… enjoy a simple slaw and chewy cookies! And be sure to check my tips for bulk and organics.

Summer Slaw

There's nothing like highlighting the beauty of seasonal ingredients with simple, rustic preparations to let raw veggies shine. This is the perfect crisp and refreshing appetizer, fun salad alternative, or light afternoon snack — that will please vegetarians, vegans and gluten-free folks alike! Little gem leaves (a small variety of romaine lettuce) act as an ideal edible container for this fresh take on a classic slaw. These five simple ingredients are based on my seasonal offerings, but feel free to mix and match anything you find from local growers or garden!

 

INGREDIENTS

1 small head of red or green cabbage, whichever you prefer (or both!)
1 red onion
3 carrots
4-6 red radishes, pending size
3 heads of little gem lettuce (or baby romaine)

Dressing:

4 T rice wine vinegar

1 T lemon juice

¾ t oil

1 T sweetener (honey, agave, maple syrup, your choice)

A pinch of salt and pepper

 

INSTRUCTIONS

Shred or slice all vegetables into thin strands. Toss in bowl and mix.

Mix all dressing ingredients together. Season to taste.

Pour dressing over vegetables and toss lightly until coated.

Separate individual leaves of little gems and place firm, large leaves on platter.

Take small handfuls (or use tongs if you would like) of the slaw and fill leaves.

Serve and eat!

HEMP COOKIES

Hemp is among the most versatile, sustainable supercrops on earth. I am a huge proponent of legalizing the growth of industrial hemp in the US, active supporter of Vote Hemp and the HIA, proud Hemp History Week ambassador, and incorporate hemp-based goods into my life wherever and whenever possible – food, apparel, paper, textile, soap, you name it. And baked goods are no exception! My beloved hemp oatmeal cookie recipe is gluten-free and vegan and delicious! Give it a whirl… and feel free to add roughly chopped nuts, chocolate, dried superfoods, or anything you desire when you mix in the oats.

 

INGREDIENTS (all organic!)

1 cup coconut oil/butter at room temperature (I use Dr. Bronner's glass mason jar)

1 ½ cup coconut sugar

2 tablespoon chia seeds (pre-hydrate in 6 tablespoons water for 15 mins until viscous, like an egg)

2 teaspoon vanilla extract

1 ½ cup flour of your choice (I like oat flour, simply ground up in my Vitamix)

1 teaspoon baking soda

½ teaspoon salt

3 cup old fashioned oats

1 bag shelled hemp seeds

 

INSTRUCTIONS

Preheat oven to 350º F

Cream the coconut butter and sugar (I do by hand with a wooden spoon)

Add the chia seed mixture and vanilla

Stir in baking soda, salt, and flour

Mix in the oats

Pour the hemp seeds onto a plate

Form cookie dough into small balls

Dip into hemp seeds to coat top

Bake for 10 to 15 minutes

Let cool and enjoy!