pin it!No-Waste Nut Pulp Granola (vegan, grain-free) - The First Messpin it!View full post »

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  • Natalia26/04/2017 - 5:40 am

    Such a lovely recipe! Thanks for this book presentation, will have to add it to my library too!ReplyCancel

  • Nandita26/04/2017 - 5:45 am

    Love the usage of pulp that would be otherwise discarded! I feel guilty about throwing away even the veg-fruit pulp after juicing. Would love to try this when I make my next batch of granola :)ReplyCancel

    • Laura26/04/2017 - 9:17 am

      Depending on what fruit/veg you’re juicing, the pulp is really great in muffins and energy ball mixtures (maybe not so much if you’re juicing kale though hehe).
      -LReplyCancel

  • Kelsey @ Appeasing a Food Geek26/04/2017 - 6:34 am

    Love this idea! I can’t believe that I’ve never heard of a use for the pulp before. I will have to pick this book up! xoxoReplyCancel

  • Rosie26/04/2017 - 6:39 am

    I use my nut pulp to make ‘hummus’ (as I cannot eat legumes)… add a little tahini and it tastes almost identical!ReplyCancel

    • Laura26/04/2017 - 9:16 am

      That is such a cool idea! Trying that next time. Thanks!
      -LReplyCancel

  • Sonia26/04/2017 - 6:48 am

    So many nut pulp recipes require first to dry out the pulp in an oven before it is actually used in a recipe (ie cookies). Too long a process for those lazy among us. I love the idea here that you get the delicious results in just one step! This may get me using my pulp again. Will try. Thanks for sharing! xxReplyCancel

  • Shirleen26/04/2017 - 8:08 am

    I just received this book yesterday and am exited to try many if the recipes. I have a dehydrator, how long do you think to put it in for? ThanksReplyCancel

    • Laura26/04/2017 - 8:13 am

      Hi Shirleen,
      I’ve only made this in the oven, so have no idea how long it would take in a dehydrator. Most dehydrators have a maximum temperature of 155, so my guess is that it would take almost double the time. I’ve made raw crispy cereal in a dehydrator before that took a full 7 hours on the highest setting though. I’d set a timer for 4 hours on the highest temperature and check it at that point, but I think it will take longer. Might take some experimenting/Googling to get it just right.
      -LReplyCancel

    • Emily26/04/2017 - 12:25 pm

      I would start for about an hour around 135 and then lower to 110 for another 7-8 or until you like the texture.ReplyCancel

  • Shauna26/04/2017 - 9:46 am

    This is such a thoughtful idea! Thank you for introducing me to this book too.ReplyCancel

  • Karen26/04/2017 - 10:57 am

    Thanks for this recipe! Can you tell me where you get your almonds? Do you look for unpasteurized almonds or do you have an opinion about that? Costco has a big 3 lb. bag of almonds for about $19., but they are pasteurized and I’ve been trying to find a good place to buy almonds…either online or a store.ReplyCancel

  • KayN26/04/2017 - 11:36 am

    wow, this is genius! cannot way to try it :DReplyCancel

  • Anya26/04/2017 - 3:07 pm

    What a great idea. I’m going to have to get my hands on this book. I love their blog, so much good stuff there. Thank you for sharing this recipe Laura :)ReplyCancel

    • Laura26/04/2017 - 3:56 pm

      It’s a very special collection. I think you would really love it, Anya :)
      -LReplyCancel

  • This is GENIUS. I love nut milk, but it always makes me feel guilty for all the reasons you mentioned, but especially because of the non-sustainable water practices a lot of nut milk manufacturers use. I love that this recipe uses every part of the nut in an absolutely delicious way–and how perfect that it makes a complete meal, too? Milk & cereal & no waste: the makings of a good morning. :) For sure want to check this cookbook and Greenhouse Juice out!ReplyCancel

  • Jacqui27/04/2017 - 6:23 pm

    I SO needed this recipe! Thanks for sharing!ReplyCancel

  • Lovely Links - Heather's Dish28/04/2017 - 6:01 am

    […] started making my own nut milk this week and then ran across this no-waste recipe for the pulp. Coincidence? I think […]ReplyCancel

  • […] all about. Next on my list are the Spicy Mushroom Tacos with Crispy Tempeh, Hangry Bites, and Nut-Pulp Granola (I never know what to do with the pulp, so I’m really excited about that […]ReplyCancel

  • […] champignons épicés et au tempeh croustillant, les « Hangry Bites » et le Granola à base de pulpe de lait de noix (parce que je ne sais jamais quoi faire avec les […]ReplyCancel

  • Corrine29/04/2017 - 8:53 am

    Leftover nut pulp sounds like it would be the perfect texture for granola. What a great idea!ReplyCancel

  • Andrea29/04/2017 - 9:51 am

    I’m definitely making this! Another use for the pulp – don’t squeeze it out so completely so it is still moist and put on top of fruit salad. Delicious and adds protein so makes a great breakfast.ReplyCancel

The double double earl grey latte (aka the best earl grey latte ever) - The First Messpin it!
I know that elixirs with all kinds of weird and wonderful powders are very much the movement du jour (and I love them!), but you can’t deny that one of the OG non-coffee cozy drinks is the earl grey latte. I find the quality of this drink varies significantly from place to place, especially when non-dairy milk is in the mix. I have a simple and streamlined version in my book that I love, but I can never help tinkering a bit. I like heavy vanilla warmth in my earl grey lattes, and detectable bergamot is also key. I doubled up both components in this version and it’s pretty much perfect for my taste. We’ve had so much rain lately, and one of these with a sweet bite in the afternoon is just the thing to make the best of it. View full post »

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  • Rosie22/04/2017 - 3:30 am

    How great was Renee’s post? I also really appreciated her self-care tips. This tea looks lovely, and I think makes number 44 on the list…ReplyCancel

  • Maya | Spice + Sprout22/04/2017 - 11:19 am

    I remember my first “london fog” so clearly! I was in high school and it was a rainy spring day. I went to this trendy cafe with my friends after school and we all ordered this new, interesting sounding drink. I was hooked forever after! Love all your links and sense of humour as always xoReplyCancel

  • Melissa22/04/2017 - 1:34 pm

    Love your articles :) Just a heads up that you have a typo — ’43 Sell-Care’ instead of ’43 Self-Care’.ReplyCancel

  • Jenny22/04/2017 - 5:42 pm

    Hey, this looks delicious! I was wondering where you get your loose leaf earl grey.ReplyCancel

  • Lee | LifeNaturalee24/04/2017 - 7:04 am

    I don’t know why but I love to look at other people’s fridges (as I do to look at other people’s grocery carts…) So I loved to check on that article :) Boy, does your fridge looks like heaven!ReplyCancel

  • callie24/04/2017 - 4:24 pm

    Hi Laura,

    I had fabulous success with yet another one of your recipes this weekend. The Banana Scones from your cookbook are heavenly. Thank you :)

    I am wondering what cookies you have pictured with your tea?

    CallieReplyCancel

    • Laura24/04/2017 - 8:21 pm

      Hi Callie!

      So happy that you enjoyed the banana bread scones from the book :)

      These cookies are the chocolate chunk cookies from Jessica Murnane’s “One Part Plant” cookbook. It’s my favourite cookie recipe of all time–plus the rest of the book is pretty great.

      -LReplyCancel

  • Caras Kitchen26/04/2017 - 12:42 am

    So many great links- I cant wait to read Renee’s. Also earl grey is my fav tea by far. I am not sure if you drink alcohol but it is damn good with a nice vodka and a little simple syrup for a delicious cocktail. xoReplyCancel

  • Maria26/04/2017 - 5:24 pm

    YUM!! Love the extra hint of bergamot:) Earl Grey Lattes are such a perfect afternoon tea treat. They are my absolute favorite. I’ll be making them for a mother’s day tea coming up at our houseReplyCancel

  • Robin26/04/2017 - 5:29 pm

    Have you tried Abokichi’s Chili Okazu (https://www.abokichi.com/products/okazu-japanese-miso-chili-oil-condiment). It’s made in Toronto – they have a storefront on Dupont near Spadina – and so very addictive. It’s not super spicy, so you can eat it by the spoonful with just about any rice bowl. I thought of it when I saw the chili pastes link, and I don’t see it in your fridge :). Now I’m off to find Wildfire’s salsa …ReplyCancel

Roasted Potato Salad with French Lentils & Spring Vegetables - The First Messpin it!

This post is sponsored by GRAIN.

Roasted Potato Salad with French Lentils & Spring Vegetables - The First Messpin it!Roasted Potato Salad with French Lentils & Spring Vegetables - The First Messpin it!View full post »

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  • Ron19/04/2017 - 4:29 am

    This looks wonderful. Great idea to use fresh ramps. We’ve got a backyard full of them. We’ve made a similar warm potato salad using arugula so why not ramps. Thanks for the idea.ReplyCancel

  • Kelsey @ Appeasing a Food Geek19/04/2017 - 7:08 am

    This salad screams spring to me, so I’m extremely excited to try it! I’m dying to get my hands on some ramps, but nothing yet. I’m hoping I can find some before the month is over and they disappear…Also thanks for the GRAIN rec–I’ll have to give them a try. xoxoReplyCancel

  • Pia19/04/2017 - 7:47 am

    Wow. This salad looks gorgeous, Laura, and I feel as though you’ve really outdone yourself with these photographs. I mean, don’t get me wrong, your images are always on point, but the lighting in these/ the way in which you captured that beautiful sunlight kind of takes things to a whole new level -I’m seriously swooning over here *insert heart-eyed emoji*ReplyCancel

  • Ally19/04/2017 - 8:59 am

    This looks delicious, but I don’t like asparagus. What would you suggest to substitute?ReplyCancel

    • Laura19/04/2017 - 11:04 am

      Hi Ally,
      You could do green beans, bell pepper strips, or even little stick-like cuts of zucchini in place of the asparagus.
      -LReplyCancel

  • Karen19/04/2017 - 9:19 am

    Hey Laura,

    Just wanted to pop in to tell you how much I’ve been enjoying your curried tempeh patties lately…they are so flavorful and simple and foolproof (reliably adhering into patties) and incredibly versatile. I’ve been freezing a batch weekly for quick lunches and afternoon snacks. My new favorite ‘burger’ of the season!

    Best,
    KarenReplyCancel

  • christine19/04/2017 - 9:39 am

    This is one super pretty potato salad! I’m so impressed by your foraging skills. I always shy away from bringing anything home with me in fear that it’s not what I think it is! I was actually thinking I’d sign up for a foraging walk/workshop with an herbalist I know to help me learn enough to feel comfortable. I’ve seen ramps at the market before, but never (knowingly, at least) during hikes around here. Maybe someday :)ReplyCancel

  • Valentina | The Blue Bride19/04/2017 - 11:12 am

    This salad looks so gorgeous! I think I’ve never tried ramps, but I’ll totally look for them asap ^_^ReplyCancel

  • michelle19/04/2017 - 11:56 am

    OMG RAMPS. But seriously, what a beautiful salad. I feel like some green garlic once its in the market could also be a delicious stand in. So excited for spring and welcoming each new vegetable.ReplyCancel

  • Marta | Naturalmente buono19/04/2017 - 12:48 pm

    Looks like it’s kinda of potato salad season! Just posted a new potato salad on my blog which, like yours, has za’atar and dill in it. Amazing! Also, made the same consideration about salt: I found myself adding lotsa salt in mine and wondering if it was just me. So glad I’m apparently not a salt monster.
    Anyway, I love roasted potatoes, especially if paired with asparagus and a mustard dressing like yours. Totally going to try this salad this weekend, with green onions instead of ramps since I’m not able to find them here.
    Always thanks for inspiration, xo MartaReplyCancel

  • Lindsay | With Salt and Pepper19/04/2017 - 2:17 pm

    Beautiful photos, as always! I’m loving the packaging Grain uses…so simple and elegant. This recipe sounds delicious!ReplyCancel

  • Meredith | Earth & Oven19/04/2017 - 7:36 pm

    This healthy spring recipe + the way it was captured makes my heart happy! That photo with the light streaks omggggg. Lol.ReplyCancel

  • Jennifer19/04/2017 - 9:10 pm

    This looks delicious, but I do not like mustard. Do you have a suggestion for a replacement in the dressing? I bump up against this in a lot of yummy looking recipes.ReplyCancel

    • Laura20/04/2017 - 8:15 am

      Hi Jennifer,
      The mustard is there for flavour, but also as an emulsifier for the dressing. With that in mind, you could replace it with 1-2 teaspoons of regular/vegan mayonnaise if you wish. I’ve also heard of people using potato starch as a thickener for vinaigrettes/dressings. The flavour will be totally different though. If you’re indifferent to the texture of the dressing, you could replace the mustard with the same amount of prepared horseradish, minced capers, minced garlic, or anything else that is slightly sharp in flavour.
      -LReplyCancel

  • Debra20/04/2017 - 10:02 am

    this looks so beautiful…… can’t wait to try it. aside from the gorgeous food, where oh where did you find that stunning copper measuring cup! swoon.ReplyCancel

    • Laura20/04/2017 - 10:18 am

      It was a random find at HomeSense! I haven’t seen them there since I picked them up a few months ago. I think brand on it was something like “Master Class Bake Shop” or something similar.
      -LReplyCancel

      • Debra21/04/2017 - 10:33 am

        great score! thanks for the reply Laura!ReplyCancel

  • Jessie Snyder20/04/2017 - 7:59 pm

    I loved your vids from your ramping adventure on stories! It sounds so fun and such a neat way to welcome spring. I’m obsessed with the colors and textures in this dish Laura, and just want to dig my fork into the screen! Popping over to read your interview now (they are always my favorite :)) and hope you are having a super sweet week.ReplyCancel

  • Jodi21/04/2017 - 7:40 am

    You had me at potatoes. But then you had my heart when you spoke about foraging. Take only what you need – leave the forest as you found it – or better! There is an enormous amount of respect that should be paid in the woods, so happy you talked about that here. I’ve bookmarked that potato salad from your cookbook for summer picnics, I’m always sure to find a little inspiration here. Thank you, Laura! xReplyCancel

  • […] Denne opskrift på bagt kartoffelsalat er inspireret af bloggen "The First Mess". Jeg har brugt dressingen fra den oprindelige opskrift, men forenklet fremgangsmåden lidt og ændret noget på ingredienserne. Se den oprindelige opskrift her.  […]ReplyCancel

  • I love french lentils, they are sometimes hard to find here but when I do find them I get loads. Love this dish, it looks stunning and how sneaky to add some yukon in there too.ReplyCancel

  • Shannon23/04/2017 - 6:48 pm

    Baghh, couldn’t find ANY radishes! Not even the little red ones (and I live in Montréal, we’re basically neighbors as far as produce availability…right?). Any recommendations to sub in for the odd radish drought I’m suffering over here?ReplyCancel

  • Leo Sigh25/04/2017 - 9:00 am

    This looks so good. And I love lentils, so will definitely have to try this.

    Gorgeous photos too!!ReplyCancel

  • Katherine Duckett25/04/2017 - 9:02 pm

    I just made this tonight and it was delicious. I subbed broccoli and green beans for the asparagus as my 15 year old is not a huge asparagus lover. Roasted them just like the asparagus in the recipe. It was delicious. I loved the flavors and texture. Really really good. Thank you for always being a delicious source of healthy, whole food recipes.ReplyCancel

  • Tatyana Hanley26/04/2017 - 2:53 pm

    Hello, Laura — made the salad last night for dinner. I didn’t have watermelon radishes and used just regular red once and their greens. So delicious, there was one with no leftover for lunch! I’ve just ordered your book to get more delicious recipes and support your great work. Keep the recipes coming!ReplyCancel

    • Laura26/04/2017 - 3:56 pm

      Thank you so much Tatyana! I’ve never ate the greens from radishes before, but now you’ve inspired me to try it :) Hope you enjoy the book!
      With gratitude,
      LauraReplyCancel

Charred Broccoli with Ginger Sesame Sauce from "Dishing Up the Dirt"pin it!Dishing Up the Dirt by Andrea Bemispin it!View full post »

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  • Lee12/04/2017 - 5:27 am

    What a fresh and welcome option for broccoli! (I have a serious addiction to everything “brassica”) I’ve read wonderful things about her book so I’m glad that you added such a lovely review as well :) Wish you a lovely Easter*ReplyCancel

  • Tori//Gringalicious.com12/04/2017 - 7:27 am

    This broccoli looks wonderful! I think sesame and ginger need to go on everything!ReplyCancel

  • Marisa Franca @ All Our Way12/04/2017 - 7:55 am

    I really love getting new and different ways to make fresh vegetables! I can’t wait to make this — I’ll have to check on my tamari supply. Buona Pasqua!ReplyCancel

  • Jean12/04/2017 - 9:27 am

    I spent the better part of yesterday with both your new cookbook and Andrea’s reading them cover to cover, time well spent. This was the recharge I needed to try (many) new recipes!ReplyCancel

  • Cara12/04/2017 - 11:00 am

    This look absolutely beautiful. I love Dishing Up The Dirt, thanks for sharing this recipe with us.ReplyCancel

  • Branka12/04/2017 - 12:50 pm

    I love this recipe. I have a big veggie garden and l can see myself using this with a variety of vegetables. Charred lettuce with this sauce when l have an over abundance sounds like heaven.
    I have to ask about your cool looking cast iron pan? I see the F stamped, so just wondering what it is.ReplyCancel

  • Benny12/04/2017 - 1:14 pm

    I love the pictures you take! I also freakin’ love charred broccoli so it will be fun to try it with the ginger sesame sauce, thanks!ReplyCancel

  • Sarah | Well and Full12/04/2017 - 4:00 pm

    Is it weird that sometimes I get cravings for broccoli? When it has that nice char on it, it’s just delicious!! I would gobble this right up :)ReplyCancel

  • YUM, I just bought a kilo of broccoli for over the easter break. I too often fill my plate with more veggies than anything else. Might give this beautiful recipe a go, however I will most likely be lazy and roast my broccoli.ReplyCancel

  • Jessie Snyder12/04/2017 - 9:56 pm

    I cannot wait for you to come to LA (!!!)ReplyCancel

  • Meghan13/04/2017 - 12:29 pm

    I just picked up this book a few weeks ago!
    I immediately had to make the recipe for lemon-blueberry ricotta biscuits (with frozen blackberries instead) and they have been the loveliest sunday treat from the freezer to the toaster. Not too sweet.
    I’m itching for kohlrabi season just so I can try the fritters recipe!ReplyCancel

  • Lindsay | With Salt and Pepper13/04/2017 - 1:31 pm

    This sounds amazing, and that cookbook looks right up my alley. Thanks for sharing!ReplyCancel

  • Maria17/04/2017 - 2:06 pm

    Charred broccoli is the BEST! I also love this cookbook! I read about it in a magazine not long ago and knew I needed it for my collection. Her approach is so mindful but not at all lacking in flavor. I just wish I had a green thumb to go with it!ReplyCancel

  • Ariel18/04/2017 - 10:58 am

    Omg. I think I need this book. I love your blog, by the way! We are huge broccoli lovers and my favourite way to cook most veggies is by sizzling ’em in a hot pan. Thanks for sharing!ReplyCancel

Hot Pink Beet Protein Smoothie from The First Mess Cookbookpin it!
Popping in so quick today! The First Mess Cookbook is finally out, and while I know that you guys may be experiencing some book news-related fatigue, I’m just happy that it’s making its way out to so many of you. I gush about how grateful I am for your support as often as I can, but I can always gush a little more: Thank you so much. I love seeing what you’re making, so please feel free to tag me on Instagram and use our official hashtag too: #FirstMessCookbook.

I’m sharing the Hot Pink Beet Protein Smoothie because 1) it’s hot pink, and 2) I actually drink this all the time! I love that it isn’t too sweet and that it capitalizes on a cellar-hardy vegetable like beets. Throw in some citrus, almond butter, frozen summer berries, a sprinkle of chia, and you’ve got an energizing blend that’s really fun to look at ;) I know the combination sounds a little offbeat at first glance, but that earthy sweetness is so right with the other tart and rich components here. View full post »

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  • ahh congrats!! all the recipes i’ve seen so far look amazing. and i love this smoothie is fruit-heavy (my favorite! is it truly a satisfying smoothie if it’s made of all greens?); plus, the color is such an amazing, creamy shade of pink.ReplyCancel

  • Sarah | Well and Full08/03/2017 - 1:13 pm

    YAYYY LAURA!!! This is so exciting and I couldn’t be happier for you!! So much hard work, not only on your blog, but in creating this cookbook. It’s truly a piece of art. I was honored to be able to cook from this book!! Sending so many hugs and celebratory smiles :)ReplyCancel

  • Meghan08/03/2017 - 1:31 pm

    Congratulations on the book! I’m so excited to make a trip over to Powell’s here in PDX to grab a copy in the next week or so (and I’m not even a veggie cook!) Everything from it looks so amazing.

    (This post actually gave me a giggle because I had JUST settled onto the couch with a beet-berry-ginger smoothie and was checking around the food blog circuit.)

    Also! I just made a version of your granola bars from the post over at Flourishing Foodie. I realized halfway through the process that I was out of brown rice syrup, so I used blackstrap molasses, added a few spices, and wham-bam I had some ginger molasses “cookie” granola bars. They are stellar! (Despite the fact I was terrified of how tahini and molasses might taste together…)

    Psyched to play with the rest of the recipes!ReplyCancel

  • Brenna B08/03/2017 - 2:03 pm

    Long time fan of the blog. LOVE the cookbook! Read through it cover to cover and am super excited to try all the recipes! Thanks so much for the inspiration :)ReplyCancel

  • Sarah | Broma Bakery08/03/2017 - 6:35 pm

    yyyyyyyyyYAAAAAY! I’ve been seeing blog posts all over, and I’m just LOVING everything I see! The book looks gorgeous, and I can’t wait to get my hands on a copy. Congratulations Laura!!!ReplyCancel

  • SARAH | ONE WINDOW KITCHEN08/03/2017 - 7:21 pm

    Ahhh congratulations, Laura! I love seeing your delicious recipes in action around the web and can’t wait to get my hands on your gorgeous book!
    As for that pretty smoothie, I had *basically* all the ingredients and made it this afternoon, using a beet I roasted last night and subbing tahini with a touch of maple for the almond butter. SO GOOD! :)ReplyCancel

  • Katie08/03/2017 - 9:40 pm

    Congratulations! I was so excited to see it at the bookstore last Saturday. I snatched it up, and read it on the bus home! We’ve already made the salt + vinegar potatoes and the broccoli with tempeh crumbles- I doubled the tempeh and used the extra for avocado toast today. So good!ReplyCancel

  • Kristina08/03/2017 - 11:43 pm

    again – your stunning book is my new favorite and will be a fixture in my kitchen.

    thank YOU.ReplyCancel

  • Emily09/03/2017 - 2:30 am

    I read through the whole thing last night when it arrived, very excited to start cooking from it! Congrats!ReplyCancel

  • clara09/03/2017 - 6:42 am

    what about Europe???? I bought the book but they’ve changed the release date…I can’t wait!ReplyCancel

  • Javier Zanon09/03/2017 - 7:38 am

    Dear Laura,
    Congratulations! I’ve been following your website for quite a while now and you truly deserve it! Extraordinary, inspiring and beautiful work!

    Best

    Javier Zanon
    http://www.thequotidiancook.comReplyCancel

  • Pia09/03/2017 - 7:51 am

    Laura! Seeing your amazing book, recipes, and mentions thereof all over the world wide web seriously brings much such joy, and I am honestly just so so happy for you. Congrats once again (for, like, the 10th time…) :) and of course, thanks for sharing this vibrant, and indeed very interesting sounding, smoothie with us xReplyCancel

  • Julia Graham09/03/2017 - 8:17 am

    Girl, you had me at Hot Pink… currently away on retreat, with no sign of a nutritious smoothie in sight. Can’t wait to try this. Congrats on the book. AMAZEBALLS!!ReplyCancel

  • Sonia09/03/2017 - 8:35 am

    Hi Laura…I was so happy to finally receive your book in the mail. I preordered in July! It is absolutely stunning. Now I can read all the other bloggers posts with your recipes– I didn’t want to ruin it and feel like I’d seen half the recipes already. :) Congratulations!ReplyCancel

  • Neeti09/03/2017 - 9:02 am

    Got your book yesterday and got I chance to just look through and I love it!! Can’t wait to try few recipes in next few days.ReplyCancel

  • Becky09/03/2017 - 10:38 am

    I just received your cookbook in the mail last night and I am SO excited! It’s beautiful and makes fills me with a warm, cozy feeling. After a few moments of flipping through the pages, I know that even my boyfriend, who is a meat and potatoes kind of guy, is going to fall for your recipes. Thank you so much for sharing!!ReplyCancel

  • Meredith | Earth & Oven09/03/2017 - 11:15 am

    Yahoo! I know the plant-coveting world has been waiting YEARS for this beauty to come to life. It has quickly become a staple in my lil kitchen for reading + inspiration. Congrats Laura!ReplyCancel

  • Lily | Kale & Caramel09/03/2017 - 12:06 pm

    I love this smoothie! Gorgeous and deep and nourishing and delicious. And I love that I got to walk through the past year by your side with the wildness of all things book. THE FIRST MESS is stunning, and it’s an absolute honor to know and celebrate you in every way.ReplyCancel

  • callie09/03/2017 - 12:23 pm

    I received your cookbook as a gift from my Momma. She pre-ordered it for her and I and I got my copy on Tuesday. I cannot wait to get into the kitchen this weekend. I have spent the last two nights before bed going through the book and I am blown away! It is so stunning and inspiring. Congrats!ReplyCancel

  • Courtney09/03/2017 - 3:33 pm

    I haven’t been this excited over a cookbook in a long time (nor have I ever actually pre-ordered one)! Though I haven’t made my way through all of it yet, what I have seen has my mouth watering and eager to get into the kitchen. I made the plant-powered protein pancakes this morning and they were amazing!! I’m making a note to get some citrus at the market this weekend so I can try out this pink stunner of a smoothie. Congrats again on such an amazing tome of plant-based beauty!ReplyCancel

  • Jessie Snyder09/03/2017 - 8:15 pm

    Yay, girl, YAY!!!!!!!ReplyCancel

  • Kelsey @ Appeasing a Food Geek10/03/2017 - 7:59 am

    Congrats Laura!!! A million celebrations should be in order for your stunning work. I just got my book, and I can’t WAIT to cook everything in it. Amazing! xoxoReplyCancel

  • Nina Olsson - Nourish Atelier10/03/2017 - 3:07 pm

    A huge Congratz Laura! The first thing I’ll make from your book will be the broccoli Ceasar, for sure!ReplyCancel

  • Emily Harris19/03/2017 - 2:05 pm

    We’ve been working our way through recipes pretty regularly since I picked up your cookbook. I keep coming back to this smoothie though – a perfect pre-gym snack!ReplyCancel

  • Jill @ Sew French19/03/2017 - 9:41 pm

    Hi Laura, I read your cookbook cover to cover. Love ❤️! My parents owned a restaurant. I appreciate your culinary-vibe. I’ll be riffing on your root veggie dal The addition of celery root is genius. I’m also going to give the deep immune soup a whirl. I want to try your crepes, pumpkin mousse and chocolate chunk ginger cookies. The simple addition of celery salt on avo-toast is a good idea. I sprinkle homemade sesame-salt (gomashio) on mine. Your pancake recipes look amazing too. Thank you!ReplyCancel

  • Maria22/03/2017 - 2:55 pm

    The color from the beets is GORGEOUS!!! And congratulations about the book. It looks gorgeous as well. Beautiful and delicious cooks books are the best kind! So exciting:)ReplyCancel

  • Lindsay23/03/2017 - 12:02 pm

    I just got my cookbook last week and am so excited to work my way through it!ReplyCancel

  • Jessi29/03/2017 - 10:48 am

    Love this smoothie! Amazing color! Going to order your book today. Thank you for sharing:)ReplyCancel