HOT PINK SMOOTHIE CHEERS!

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.

While I’m here with you, I thought I’d share some recipes from the book that have been popping up on some of my favourite blogs. I keep a running list on my cookbook page, but I just really wanted to bring all of these beautiful photos and interpretations to your attention. Sharing your work with the community is what makes it feel real! Here’s what we’ve got so far–I think the Burrito-Stuffed Sweet Potatoes are winning the popularity contest.

French Onion Lentil Pots with Onion Cream Toasts // Kale and Caramel
Miso Millet Polenta & Eggplant Bacon // A Cozy Kitchen
Cookies for Breakfast // The Crunchy Radish + Will Frolic for Food
Vanilla Corn Cake with Roasted Strawberries // Apt. 2B Baking Co.
Mega Clump Granola // Brewing Happiness
Red Flannel Beet Hash with Dill // W U H A U S
Small Batch Roasted Soup // Well and Full
Fudgy Nut and Seed Butter Brownies // One Part PlantWhat’s Cooking Good LookingDouble Thyme + A Couple Cooks
Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets // Vegetarian VenturesThe House by Greenhouse Juice + A Beautiful Plate + Love & Lemons + Naturally Ella
Cider and Sunflower House Dressing // Faring Well
Moroccan Stew + Sunshine Everything Crackers // Golubka Kitchen
Coconut Macaroon Cookie Truffles // wildernessa
Seedy Sesame Granola Bars with Chocolate // Flourishing Foodie
Broccoli Caesar with Smoky Tempeh Bits // Earth & Oven
Lentil Crunch Salad with Pepperoncini Dressing // With Food + Love
Easy Gluten-Free Waffles + Maple Spice Buckwheat Crispies Cereal // Tending the Table
Brussels Sprouts Salad with Lime and Miso // The Green Life
Weeknight Root Vegetable Dal // The Healthy MavenBlissful Basil
Sweet and Sour Cabbage Stew with Rosemary // The Perpetual Season + Wholehearted Eats
Burrito-Stuffed Sweet Potatoes with Rustic Salsa and Guacamole // Yum UniverseCookie + KateVegan Yack Attack + Connoisseurus Veg + Olives for Dinner
Whipped Lentil Chipotle Dip // Spabettie
Book Club Tuesday Review // Shipshape Eatworthy
Book Review // eat. live. travel. write
Roasted Cauliflower with Green Tahini // A Brown Table
Brussels Sprout and Shiitake Potstickers // Brooklyn Supper
Spiced Cauliflower Steaks with Walnut Sauce // Sprouted Kitchen
Cozy Lentil Soup // Pure EllaDiala’s Kitchen
Vanilla Coconut Coffee Creamer // Dishing Up The Dirt
Lazy Steel Cut Oatmeal // Heart of a Baker
Plant-Powered Protein Pancakes // Dolly & Oatmeal
Eggplant “Bolognese” Pasta // A Sweet Spoonful
No-Bake Peanut Butter “Cookies” // Sweetish
Roasted Chili Basil Lime Tofu Bowls // Floating Kitchen 

And if you’re still thinking about getting the book… ;)
USA 🇺🇸

Amazon // Barnes & Noble // Books-a-Million // Indiebound

CANADA 🇨🇦
Indigo // Amazon.ca

WORLDWIDE 🌍
Book Depository (free shipping worldwide)

ELECTRONIC VERSIONS 🖥
Google Play // iBooks // Kindle // Kobo // Nook

Hot Pink Beet Protein Smoothie from The First Mess Cookbookpin it!beet stainspin it!
HOT PINK BEET SMOOTHIE

SERVES: 1
NOTES: I’m recommending a high speed blender for this one because raw beet, as you may know, is quite firm. This smoothie is equally good with a cooked beet though–maybe even a touch creamier!

1 juicy clementine or tangerine, peeled and broken into segments
1 small beet, peeled and chopped
1⁄2 cup (125 mL) red berries of choice (such as raspberries or strawberries)
1⁄2 ripe banana, preferably frozen
2 tablespoons (30 mL) raw or roasted almond butter (I prefer roasted)
1 tablespoon (15 mL) chia seeds
1 cup (250 mL) unsweetened almond milk
1⁄4 teaspoon (1 mL) pure vanilla extract
pinch fine sea salt (omit if using salted almond butter)

Place the clementine, beet, red berries, banana, almond butter, chia seeds, almond milk, vanilla, and sea salt, if using, into a high-speed blender. Blend the mixture on high for 2 minutes, or until completely smooth.

Serve the smoothie cold.

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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

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