creamy miso pasta w/ brussels sprouts from "Love & Lemons" - The First Messpin it!creamy miso pasta w/ brussels sprouts from "Love & Lemons" - The First Messpin it!View full post »

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  • Marieke30/03/2016 - 4:43 am

    I’ve also been a fan of their recipes since forever! Love this pasta!ReplyCancel

  • Agnes {Cashew Kitchen}30/03/2016 - 6:28 am

    Ugh, this pasta sounds TOO good! Everything with miso catches my eye :) I love the idea to cook brussel sprouts with fresh, spring/summery flavors like lemon and dijon mustard, and not only eat it around Christmas time with like pomegranate or hazelnuts.
    I’ve also been following love & lemons since I started food blogging, so I’m super excited about the book! Especially after this praise ;-)
    Have a great day!

    • Laura31/03/2016 - 7:59 am

      Thanks Agnes! I think you’ll love the book. Lots of super fresh and interesting ways to prepare vegetables.
      xo LReplyCancel

  • krystal30/03/2016 - 8:09 am

    This looks amazing! The more I see about this cookbook the more I want to buy it. I’m moving cross-country in a month so I’m trying to whittle down my pantry but this goes on the list for when I buy some more miso!! (Along with more of those peanut miso patties. :D)ReplyCancel

  • Sarah | Well and Full30/03/2016 - 9:41 am

    Ahh a kindred spirit!! I love peeping at other peoples’ healthy grocery hauls. And even my own… when I have an especially good basket filled with vibrant and colorful produce, I have to take a picture. ;)ReplyCancel

    • Laura31/03/2016 - 8:00 am

      I have to take a picture when I have a good haul too! Haha.
      xo LReplyCancel

  • Ashley30/03/2016 - 10:00 am

    I just love your review of the L&L book. I cannot get over how visually stunning it is!! I’ve looked through it a handful of times and didn’t even see this recipe yet. There is just so much goodness in that book! Probably making this for dinner tonight. :) Also, photos = stunning…per usual. Also #2, definitely love checking out what people buy! My favorite is at the natural food store for the exact reason you stated. I like seeing people’s indulgences! hahaReplyCancel

    • Laura31/03/2016 - 8:01 am

      I saw on your snaps that you made it with kale last night! Swoon. And I know what you mean about missing stuff in the book–there’s so much to look at!
      xo LReplyCancel

  • Lindsey30/03/2016 - 10:30 am

    I literally laughed out loud about your grocery cart creeping. I do the exact same thing! I tell Frank all the time that I would love to work one day as a grocery checkout clerk just because I love seeing what people are inclined to buy and stock their fridge with. I’m also a super creep in what my friends and fam have in their fridge – way strange, but so interesting to me. But yes, Jeanine’s book! I love how she showcases new ways of cooking or preparing veg in such an approachable and beautiful way. Big fan of this creamy pasta, going to have to make it soon :) xoReplyCancel

    • Laura31/03/2016 - 8:03 am

      I used to work as the cashier at my dad’s produce and grocery store and I’m pretty sure that’s where my obsession started. I’ve been known to creep the friend fridge too haha.
      xo LReplyCancel

  • Abby @ Heart of a Baker30/03/2016 - 11:03 am

    I seriously can’t WAIT for this book to get to my doorstep! I usually roast the crap out of brussels sprouts, so this recipe is a welcome change :)ReplyCancel

    • Laura31/03/2016 - 8:04 am

      That’s usually my strategy too! I love getting all those ultra crispy little leaves :)
      xo LReplyCancel

  • valentina | sweet kabocha30/03/2016 - 11:18 am

    Hi Laura! There are a lot of recipes with eggs and dairy products in their book? Btw, this pasta dish seems terrific!! :D xoReplyCancel

    • Laura31/03/2016 - 8:06 am

      Hey Valentina, there are a few recipes with dairy and eggs, but it’s mostly a vegan book. Most of the recipes that utilize dairy and eggs could easily be made vegan with some substitutions/omissions.

  • Allyson30/03/2016 - 12:22 pm

    Sauteeing brussels sprouts is one of my favorite ways to eat them. I bet they tasted fantastic with the combination of miso.ReplyCancel

  • Lindsay30/03/2016 - 12:41 pm

    I know the feeling! Am constantly snooping at other people’s groceries! This book and the recipe looks beautiful! I’m definitely going to have to put it on my wish list!ReplyCancel

  • Bella Bucchiotti30/03/2016 - 1:12 pm

    This looks so yummy! I love miso ReplyCancel

  • Jeanine30/03/2016 - 2:45 pm

    Laura, this looks stunning! THANK YOU for the beautiful post.

    4 types of greens, chocolate, cold brew coffee and wine would be in my shopping cart :) All about the balance!ReplyCancel

  • Johanna Woodbury31/03/2016 - 2:39 am

    I’ve cooked brussels sprouts this way a couple times, and I, too, love them.ReplyCancel

  • Maya | Spice + Sprout31/03/2016 - 7:32 am

    I totally feel ya! I am always glancing over into other people’s carts (especially if the lineup is getting long) and am relived to see veggies + salty chips stacked up next to each other – all about that balance riiight? This recipe is beautiful, I love the thoughtful pairing of brussels sprouts and miso, sounds like perfection <3ReplyCancel

    • Laura04/04/2016 - 1:08 pm

      It was such a good combo. Jeanine’s book is loaded with those simple, but totally genius, flavour pairings :)
      xo LReplyCancel

  • Erica31/03/2016 - 8:05 am

    The light captured in your photos is insane. I love the sounds of this dish – the flavors and the colors look incredibly fresh! Jeanine’s cookbook sounds amazing!ReplyCancel

    • Laura04/04/2016 - 1:07 pm

      Stormy clouds were rolling over just when I started photographing this! That’s my favourite kinda light for sure. Hope you get a chance to check out the book :)

  • Jessie Snyder | Faring Well31/03/2016 - 10:51 am

    Isn’t this book magical?! I love how its organized and can totally relate with the backwards meal planning too. This miso pasta sauce totally caught my eye and you make it look even more gorgeous here – need to try this brussels cooking method! They’ve always intimidated me a bit for some silly reason. I love your cart-snooping ;) I do the same but at restaurants, always embarrassing Scott by bending all awkward-like while we walk to our table to scope out peoples’ dishes! Whatevs, I wanna see! ;) Happy L&L cooking this week lady, I’ll be doing the same. xoxoReplyCancel

  • Chelsea | Baked Greens01/04/2016 - 5:27 pm

    Oh, this looks absolutely gorgeous! April is such a tough time in Massachusetts when there’s nothing but greens coming out of local farms, but I’m still craving spring veg. I think I’ll make this this weekend with some fresh bok choy and homemade fettuccine.ReplyCancel

    • Laura04/04/2016 - 1:06 pm

      April is kind of rough on the local food front around here, too. Still tons of root veg, tubers and cabbage ;) I bet this would be delicious with bok choy!

  • thefolia03/04/2016 - 10:45 am

    You wouldn’t be impressed with my grocery haul…I’m lucky if I remember everything I darted out for and if I can keep up with baby bear running around aisles and pulling price markers. I’m certainly impressed with this dish my son loves Brussel sprouts and pasta…lets she if he likes this combination too! Happy hauling!ReplyCancel

    • Laura04/04/2016 - 1:05 pm

      I’m slooooowly getting better at remembering my list when I go to the store haha ;)

  • Monica04/04/2016 - 9:05 am

    This recipe looks wonderful and easy for me too. I would say three years ago i never looked at what someone was buying but now i look all the time at grocery baskets. I even will put something back since i tend to buy a few more non health items which is a great way to fight the urge when i see a super healthy basket zip by me. Two years ago i made a promise NO more frying anything in my house. it was very difficult since raised in the south you ate something fried once a week. This has been our greatest accomplishment and now to get my husband to try miso!!ReplyCancel

    • Laura04/04/2016 - 1:01 pm

      That’s so awesome that you’re motivated by other people’s healthy cart-fuls! I don’t think my will power is that strong ;) Hope you’re successful getting your man to try miso! It’s one of my favourite ingredients.

  • Marry16/04/2016 - 12:44 am

    Made this, liked this! Super easy and just used a regular blender. Didn’t need to add any pasta water to the sauce as it was the perfect consistency. Thanks for sharing this recipe.ReplyCancel

  • […] and basil in the summer, or try the original brussels sprout version, as captured so beautifully by Laura on The First Mess. Long noodles such as spaghetti, linguine, or fettuccine are fun to eat, but penne or elbows would […]ReplyCancel

  • Denise23/05/2016 - 3:11 pm

    This looks amazing!! How long do you think this sauce will keep?ReplyCancel

    • Laura25/05/2016 - 6:28 am

      Hi Denise,
      I think you could keep the sauce covered in the refrigerator for about 5 days or so.

  • Weekend Reading – Au Dodo07/08/2016 - 6:47 pm

    […] have earmarked this creamy miso pasta over and over, so fingers crossed that I’ll make it next week. Wherever there is a recipe […]ReplyCancel

  • Cecily25/10/2016 - 10:26 am

    I love their recipes too – have finally got round to ordering their cookbook. BIG into sprouts in pasta, this looks amazing!ReplyCancel

  • […] Creamy Miso Brussels Sprouts Fettuccine (one of my all-time favs) […]ReplyCancel

lemon and lavender tea latte - The First Messpin it!
My man came home with a pretty pot of spring flowers and some vegan and gluten-free cupcakes from my favourite spot the other night. I was obviously so happy in a warm-fuzzy way over the treats and his general thoughtfulness, but he started telling me about a latte that he picked up at the bakery and my ears perked up real quick. It was a lemon meringue sort of number with a tea base. It sounded incredible and I wanted one all for myself like, immediately. View full post »

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  • Jessie Snyder | Faring Well26/03/2016 - 10:37 am

    Oh my goodness Laura this lemon latte is everything I’m craving right now. Your man is so sweet, bring you treats and a stellar recipe idea?! A keeper ;). As for those links, mega loved them this week and am totally on board with the idea of single tasking as well as taking a month off of social media – serious life enrichers right there.ReplyCancel

  • Lily | Kale & Caramel26/03/2016 - 10:56 am

    Want! Can we curl up with this on a misty spring morning and brainstorm how to ban anxiety from our lives and take month-long social media breaks? Kcoolthx.ReplyCancel

  • Sheryl | Healthoop26/03/2016 - 12:00 pm

    Thanks for the tea latte recipe. I have a lot of black tea which i brought from Sri Lanka trip last Dec. Can’t wait to make it :)ReplyCancel

  • Lana26/03/2016 - 12:11 pm

    This looks so so so delicious! I’m definitely going to try it out asap. PS your blog design is really beautiful!ReplyCancel

  • Aubrey26/03/2016 - 1:03 pm

    That lavender latte looks AMAZING. I will have to try that:)ReplyCancel

  • Courtney26/03/2016 - 4:41 pm

    Not only am I vibing with this tea latte, but so many of these links, too! You’re rocking this happy hour feature! :)ReplyCancel

  • Maya | Spice + Sprout26/03/2016 - 10:16 pm

    This sounds so magical Laura! Such a perfect spring treat :) You have so many good suggestions for gluten free/ vegan places in the Niagara area. When I go home to Toronto for the summer I’ll have to take a bike trip over to visit my grandma and check them all out!ReplyCancel

  • Agnes {Cashew Kitchen}27/03/2016 - 4:03 am

    What an awesome surprise to stumble upon one of my recipes while reading your link list ❤️ I read your happy hour post every weekend and I always find so many interesting and useful articles here, so it means a lot that you wanted to include me in it. I absolutely love everything you do too!
    This lemon lavender latte really intrigues me as I’m SO into warming, herbal/spice drinks like this right now. I think it will be a perfect soothing drink for early mornings, as a part of practising a more grounding morning routine (as one of the articles talked about) :)
    Have a lovely Sunday!
    Xx AgnesReplyCancel

  • christine27/03/2016 - 4:46 am

    What an interesting drink – not combinations I would readily think of, but I must try it – I think I have all the ingredients in the cupboard, so that must be some sort of sign! Thank you:)ReplyCancel

  • […] Dreaming of this lemon lavender latte. […]ReplyCancel

  • Tori27/03/2016 - 6:07 am

    lavender is such a great addition to tea and this latte has my name written all over it!ReplyCancel

  • Sonia27/03/2016 - 8:40 am

    I love your blog and can’t wait until your cookbook comes out! Is the lemon oil safe to ingest? I have always been a little wary about ingesting essential oils. thanks!ReplyCancel

    • Laura27/03/2016 - 9:24 am

      Hi Sonia,
      So this concern was brought to my attention after I posted this through a couple emails and social media comments. It seems like a lot of the danger associated with ingesting lemon essential oil is its tendency to “sit on top” of any liquid it’s consumed with (like a drop in a glass of water or something). If you’re going to consume an essential oil like this, it seems like small quantity, dilution + even dispersal within the mixture with some kind of fat and other liquid is necessary. I do both of those things with this drink, but in light of all the articles I’ve recently read about this, I would probably classify this drink as an occasional treat.

  • Gail Orcutt27/03/2016 - 12:48 pm

    I add a drop or two of lemon essential oil every morning to my cup of green tea. What is extremely important is that readers use only THERAPEUTIC grade essential oils. Even some of those sold in health food stores are not safe to use. There are several good companies online (without getting yourself wrapped into an MLM situation.) I like Rocky Mountain Oils. Their oils are therapeutic grade sold at a retail price with free shipping. They also have excellent customer service.ReplyCancel

  • Amanda27/03/2016 - 10:17 pm

    That article from AT on social media breaks was so fucking inspiring. Five minutes after I read it I deleted the Facebook app from my phone and immediately had a positive effect – suddenly I was spending time on the floor with girl instead of scrolling through Facebook feeling guilty I wasn’t spending time with my girl!ReplyCancel

  • Marta & Mimma29/03/2016 - 11:17 am

    looks a little bit like an healthy vegan lemon meringue cake in a glass! sounds amazing..totally need to try it!ReplyCancel

  • Sonia01/04/2016 - 8:01 am

    Thanks for your response about the lemon oil. I will also look into the therapeutic grade as the other reader mentioned.ReplyCancel

  • Tash07/04/2016 - 9:05 pm

    This would be great with some Earl Grey tea. Can’t wait to try this out!ReplyCancel

  • Maria Daniels08/04/2016 - 3:55 am

    I tried it today …. It`s AMAZING :) Thank you so much for the recipe I never tried something like that :)ReplyCancel

  • Natasha01/06/2016 - 2:28 pm

    I love that you wrote ‘yerba mate’ in the parenthesis <3 Where i live that's like tea for the British ha ha.
    Plus, it goes REALLY good with milk and lemon! Definitely gonna try this!ReplyCancel

sprouted mung bowl with coconut quinoa + beet tahini - The First Messpin it!

This post is sponsored by USA Pulses & Pulse Canada.

sprouted mung bowl with coconut quinoa + beet tahini - The First Messpin it!View full post »

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  • Tori23/03/2016 - 5:13 am

    This bowl is so colorful and gorgeous while tha flavors sound delicious! I am all for this healthy bowl packed with nutrition!ReplyCancel

  • Hannah | The Swirling Spoon23/03/2016 - 6:55 am

    I love the colours <3 I have never tried sprouting my own beans before! Seems like a great time to give it a go, seeing as it's the year of the pulse and all… and I recently bought some succulents to place around the house and am kind of obsessed with them now. A little bit of green here and there can make such a difference!ReplyCancel

  • Rosie Forsyth23/03/2016 - 7:15 am

    Any mention of the word tahini and I am there! That beet tahini, oh my, it deserves all the heart eyes. Thank you for this beautiful recipe, which strikes me as quite perfect for the start of Autumn here in Aus! I can’t wait to try it.ReplyCancel

  • Sarah | Well and Full23/03/2016 - 9:05 am

    Ooh beet tahini! I’ve seen beet hummus before but never beet tahini. So creative, Laura!!ReplyCancel

  • Allyson23/03/2016 - 12:01 pm

    Oh, I’m glad I’m not the only one who found that Vogue story super inspiring. I love the direction you took- this looks lovely. You’ve almost inspired me to start growing my own sprouts and have definitely inspired me to google growing my own sprouts. I hope your March blooms very soon.ReplyCancel

  • Elenore23/03/2016 - 3:24 pm

    I’m totally with you on the whole magnolia thing. Whenever I see them on Instagram I’m like ´well where the heck ARE they?!´ (not where I live, that’s for sure).. On another note, this bowl is total magnificence! Yay for pulses! Mungbean sprouts are always a winner in my book. It’s gorgeous! Love ya, Laura!ReplyCancel

  • Tuulia24/03/2016 - 3:18 am

    I seriously need to get my sprouting game on. The lazy side of me just wants to buy them from the store but the hippie side of me wants to grow it all by myself. So have start listening to that hippie in me and follow your example, finally! Enjoy your weekend xxReplyCancel

  • danielle // rooting the sun24/03/2016 - 9:41 am

    laura – i get your spring/march feelings completely. we’re definitely coddling some plants indoors to help them survive the fickle weather in our region this time of year (insert snowstorm yesterday). but i just keep feeding the universe overages of optimism and hopefully the spring signs will amount to more and more. – – mung beans are one of my favorites. and beets. and beet tahini is one of the most inspiring things i’ve seen this week, thank you. xoReplyCancel

  • thefolia24/03/2016 - 9:52 am

    I can’t wait to try this recipe…it’s the freshest most sophisticated one I have seen…maybe I too will jump on the “high-vibe bandwagon” with this. Happy feasting.ReplyCancel

  • Samm24/03/2016 - 10:37 am

    This looks AMAZING. I’m new to your blog but I’m loving everything. I was also pleased to see the Pulse Pledge! Just last night my husband and I made lentils and rice with crispy onions!ReplyCancel

  • Maya | Spice + Sprout24/03/2016 - 1:47 pm

    beets! tahini! my two fave things together ahhh <3 also loving your photos!ReplyCancel

  • Jessie Snyder | Faring Well24/03/2016 - 3:21 pm

    This bowl totally radiates all of the sunshine and colors the outdoors may be lacking right now Laura, I love this! Also the idea of the sauce on the bottom of the plate brilliant. I am all about those home grown sprouts and mung beans are mega fresh, big big fan.ReplyCancel

  • Amy | Lemon and Coconut25/03/2016 - 1:31 pm

    Looks so fresh and beautiful!I can’t get enough of beetroots they’re incredible vegetables, and tahini too so the combination is great! xxReplyCancel

  • Deborah26/03/2016 - 10:36 am

    You need a recipe newsletterReplyCancel

  • Brian | A Thought For Food29/03/2016 - 10:14 pm

    I want to jump into that bowl. The colors and textures are so vibrant. And really you had me with that coconut. I adore anything coconut (though Eric complains about the texture… But that means more for me!!!)ReplyCancel

  • Maria Daniels11/04/2016 - 3:43 am

    This recipe rocks :) I`ll make it tomorrow for lunch in the office and I`m sure that I`ll get some envy looks :P Thank you!ReplyCancel

roasted strawberry coconut shake - The First messpin it!
I get really impatient this time of year. I’m not like, a total saint when it comes to local and seasonal eating. I eat broccoli all year, use citrus like it’s my day job, love tropical fruits that would never stand a chance of growing in my area, and I get serious cravings for out-of-season delights like strawberries sometimes. The last week or so is one of those times. Strawberries usually arrive on the tippy tail end of Spring in my ‘hood. So I’m eating these imported ones to quell my craving and I mean, they’re fine. But a little roasting with maple syrup gets them to where they need to be in my opinion. Jammy, sweet, and a little more fragrant. View full post »

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  • Katrina19/03/2016 - 9:16 am

    The roasted strawberries in this with that coconut milk sounds amazing!! Love this!ReplyCancel

  • Sarah | Well and Full19/03/2016 - 9:51 am

    The Lisa Frank tarot deck OMG. The fourth grader in me is smiling <3ReplyCancel

  • Yum! With the spring finally here, nothing better than a strawberry coco shake :)ReplyCancel

  • Jessie Snyder | Faring Well19/03/2016 - 12:39 pm

    I am so there with you on not being a saint when it comes to seasonal eating. 80% of the time, sure, but the rest? Give me them Mexican cucumbers and frozen berries please ;). And – freezing coconut milk into ice cubes?! You are brilliant girl. So stocking up for future smoothies. Also thank you for those gorgeous insta recs! Now following // now hungry. Happy weekend Laura <3 {Ps. That avocado allergy = suckiness}ReplyCancel

  • […] // Something I saw on Laura’s (of The First Mess) Happy Hour post… Lisa Frank tarot cards. These would have totally fit in with my trapper […]ReplyCancel

  • Keara McGraw19/03/2016 - 1:54 pm

    Oh my worddddd. This looks so heavenly, Laura! I’m totally tearing up over <3 Ina and Jeffrey <3 too ughhReplyCancel

  • Amy | Lemon and Coconut19/03/2016 - 3:16 pm

    Gorgeous, looks so good. Great tip to roast them with maple syrup I’ll have to try that. Yes I love that bit about being intentional about what you let into your mind, I wish I had been intentional for a long time y’know. My Mum always told me to be, not to fill my mind with things you can’t remove, they all make impressions. It’s so hard to change habits sometimes, but definitely possible :)ReplyCancel

  • renee (will frolic for food)20/03/2016 - 10:39 am

    legit clicked thru on every single link. free lisa frank tarot?? LIFE = MADE. and kayla itsines… now I’m totally fascinated by her stardom. Love those insta accounts too. So inspiring. And THANK YOU for linking to my lil bunnies! You made my day. love this series, as always. also i’m def trying this shake the next time i snag some strawbs. xoReplyCancel

  • Vale20/03/2016 - 2:40 pm

    this looks really tasty!!ReplyCancel

  • Gabriella21/03/2016 - 7:21 am

    Roasted strawberries? This sounds delicious!ReplyCancel

  • Celeste | The Whole Serving21/03/2016 - 2:26 pm

    Love this, ironically I just used roasted strawberries in a soup, it adds a much richer flavor.ReplyCancel

  • Donna Knipp21/03/2016 - 4:08 pm

    Did you use frozen strawberries? This time of year, the only way to get fresh berries is to buy the imported stuff, which I try not to do. Or buy them frozen and thaw them out.

    Also, I wonder if it would be possible to get rid of the coconut milk and use H20 ice cubes to thicken it. Maybe increase the amount of plant milk and add fat in some other way, say with a handful of soaked/dried nuts.

    I’m just not a fan of full-fat coconut milk in smoothies. I’ve tried it and I think it tends to overwhelm the other flavors.

    But the roasted strawberry idea is very cool.

    Tell me if you think frozen strawberries thawed out would work ok. thanks.ReplyCancel

    • Laura22/03/2016 - 7:53 am

      Hi Donna,
      I used imported strawberries as mentioned in the post. You could certainly make ice cubes out of the same amount of other plant milk that you like. Or simply substitute ice as you’ve suggested and pair that with a scoop of cashew butter or almond butter. I’m not sure how well a thawed frozen strawberry would work since you’d be starting with a wet, slightly soft berry going right into the oven. Might be best to wait for the real thing if you strictly avoid imported goods.

  • Tally22/03/2016 - 3:38 am

    Oh damn. This sounds and looks so good.ReplyCancel

  • Jodi22/03/2016 - 7:49 am

    I always come for the drinks, but I stay for links ;) This post takes the cake, Laura, I clicked and read every one but – a book for Jeffrey?! How easy is that.

    bring on the berries! xReplyCancel

  • Donna Knipp22/03/2016 - 11:38 am

    Thanks, Laura, I see now that you say up top you used the imported berries.

    I’ll tuck this recipe away for later in the spring!ReplyCancel

  • Kate25/03/2016 - 12:21 pm

    We eat strawberries all the time….oops! But my kids absolutely love them and if we waited for our strawberry patch we might get some in July. :) This shake looks phenomenal.ReplyCancel

sweet potato noodles w/ creamy chipotle miso sauce - The First Messpin it!sweet potato noodles w/ creamy chipotle miso sauce - The First Messpin it!View full post »

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  • Aubrey16/03/2016 - 4:42 am

    Yummy and beautiful!ReplyCancel

  • Tori16/03/2016 - 5:09 am

    Omg, this salad!!!!!! I adore that you used sweet potato noodles and the thought of that creamy sauce is making me drool!ReplyCancel

    • Laura16/03/2016 - 8:24 am

      Thanks so much, Tori! I hope that you get a chance to try it out ;)

  • Synnøve16/03/2016 - 5:35 am

    Wow, looks amazing! can’t wait to try out that sauce!ReplyCancel

  • Dena16/03/2016 - 5:49 am

    This looks amazing. Thank you so much.ReplyCancel

  • Rosie16/03/2016 - 6:46 am

    Ahh I could add miso to almost anything, I love it so much and this looks delish! Also, these photographs make my heart sing – they are so beautiful.ReplyCancel

    • Laura16/03/2016 - 8:25 am

      Thank you so much, Rosie. I think I actually do add miso to almost everything. It’s a flavour savior for sure :)

  • Maureen Sutherland Weiser16/03/2016 - 8:11 am

    This is absolutely gorgeous! Question-you don’t cook the sweet potato noodles?


    • Claudia16/03/2016 - 8:18 am

      I was wondering the same thing! do you eat the sweet potatoes raw? Looks awesome!ReplyCancel

      • Laura16/03/2016 - 8:23 am

        Hey Maureen and Claudia!
        Yes you leave the strands of sweet potato raw. It sounds strange at first, but I promise that it’s delicious. When they’re shredded/sliced into such thin wisps as they are here, the flavour/texture is kind of like shredded carrot in a way. Hope you try it ;)

        • Maureen Sutherland Weiser16/03/2016 - 7:50 pm

          Thanks, Laura! I can’t wait to try this beautiful salad!!ReplyCancel

  • Sarah | Well and Full16/03/2016 - 9:06 am

    My spiralizer has been getting plenty of use in this spring-y weather too!! Something about the warmer weather just makes me crave fresh veggies :) Also, I never would have thought to combine chipotle peppers and miso, but they’re two of my favorite flavors and they sound AMAZING together!! :DReplyCancel

  • Michelle16/03/2016 - 9:35 am

    Ok this might be the final push for me to get a spiralizer. Although Joe will kill me if I get another kitchen tool….ReplyCancel

    • Laura16/03/2016 - 10:56 am

      You neeeeed one! Joe doesn’t realize it yet, but he needs one too ;) xoReplyCancel

      • Renée22/06/2016 - 3:53 pm

        Ah! That conversation made me laugh because since I ordered mine, it’s my man who volunteers to prepare the vegies… Man and tools you know… Go for it Michelle.ReplyCancel

  • Andrea16/03/2016 - 9:46 am

    I’m going to Hawaii next week. Could you post the name of the resteraunt?ReplyCancel

  • Christine16/03/2016 - 10:06 am

    This is silly, but I can’t really figure out how to use my spiralizer. Is it the type of thing you just need to get the hang of? I have a paderno I think! I love the combo of sweet potato and chipotle too. And vegetable sundae? I think that’s the best term for a big layered salad I’ve come across :)ReplyCancel

    • Laura16/03/2016 - 10:55 am

      Sometimes I have issues with mine (also a Paderno)! Like I’ll be turning the handle and then it just sorta stops spinning the actual vegetable. Then I have to remove and re-align the vegetable with the blade thing. If every vegetable was perfectly straight with uniform density, there’d be no problems haha.

      I do find that this is a more common issue with harder vegetables like beets and sweet potatoes though. You’re not alone in the struggle ;)ReplyCancel

  • Ashley16/03/2016 - 10:29 am

    Ahhh, stunning. SO happy you got some time away! I need to get on the raw sweet potato train. Loving everything you have going on here!ReplyCancel

  • valentina | sweet kabocha16/03/2016 - 10:50 am

    Oh my goodness, this bowl rocks! I’ve never tried raw sweet potato, it’s time for me to :DReplyCancel

  • Michelle @ Hummingbird High16/03/2016 - 11:00 am

    duddde. i want this right now even though it’s only 8am. glad to hear hawaii was awesome! i was following along on insta feeling all sorts of jellies. xoxoReplyCancel

  • Celeste | The Whole Serving16/03/2016 - 11:56 am

    This is such a pretty salad, almost to pretty to eat, but trust me I’ll eat every bit of it.ReplyCancel

  • genevieve @ gratitude & greens16/03/2016 - 12:46 pm

    I love everything about this salad, especially the dressing! So fresh and vibrant. And lol @ the Lionel decor, I think I could move past it if there was something delicious to distract me ;)ReplyCancel

  • Katrina16/03/2016 - 12:57 pm

    This is so wonderfully gorgeous. I love that dressing!ReplyCancel

  • Allyson16/03/2016 - 2:19 pm

    I love your description of salads being like vegetable sundaes. This salad looks beautiful in its simplicity- and that dressing combines so many great flavors..ReplyCancel

  • danielle // rooting the sun16/03/2016 - 2:57 pm

    laura, i’m so happy you were able to bliss out for awhile – the ocean is damn good for that. – this is such a delicious salad woman. it’s also cosmic because i bought a bag of crinkle-cut carrots from the grocer last week, and one slightly inebriated night i pulled them out and started mowing them down. well it turns out they were sweet-potatoes and i was delightfully shocked. point? they’re so great raw. xo xoReplyCancel

  • Maya | Spice + Sprout16/03/2016 - 4:56 pm

    yum! this looks so gooood. I’ve been procrastinating/ slightly frightened of using my spirilizer haha but I am definitely inspired to use it now <3ReplyCancel

  • Emily16/03/2016 - 9:05 pm

    Oh wow. What a beauty of a salad. Sounds like you had an amazing trip- always fun to bring back some foodie inspiration after traveling!ReplyCancel

  • Natalia17/03/2016 - 3:24 am

    OMG, i could eat it 3 time per day! Looks so delicious!ReplyCancel

  • Sandra Lea17/03/2016 - 6:26 am

    This is my kind of food. Can’t wait to try it.ReplyCancel

  • Nicole @ thejameskitchen17/03/2016 - 6:42 am

    Love the flavours in this salad – and a good reason to get my spiralizer out again.

  • Jessie Snyder | Faring Well17/03/2016 - 9:14 am

    I am so right there with you, veggies in noodle form = the best. I’m ashamed how little I’ve used my spiralizer and you have definitely motivated me to pull that baby out. Loved following your HI trip on Instagram, so craving the ocean and excited to be back on a coast in a few weeks. This is stunning, too, lady! And your anthro post, crazy silly gorgeous. You have some table setting skills friend! Hope you’re having a stellar week, eating all of that rainbow – xoReplyCancel

  • Samm17/03/2016 - 10:36 am

    Excuse the newbie here, but I guess I was surprised the sweet potato was raw! In my world, sweet potatoes are boiled within an inch of their life! So raw you say?! I guess I’ll have to be bold!ReplyCancel

  • Monica17/03/2016 - 11:05 pm

    Amazing dish!! I love sweet potatoes so much and this recipe calls for uncooked sweet potato…interesting …I need to visit my mom she has that kitchen tool.ReplyCancel

  • Amanda18/03/2016 - 9:20 am

    This is the most beautiful thing I’ve ever seen.ReplyCancel

  • Sam18/03/2016 - 11:44 am

    Miso? Wasn’t that something Japanese? And raw potato? Never heard of eating raw potato, but may be it’s worth trying it :)ReplyCancel

  • […] at The First Mess – the Chipotle Miso sauce in this salad recipe changed my whole world.  Unfortunately I have to live knowing that I’m the kind of person […]ReplyCancel

  • […] I could have a few of my favorite bloggers cook for me this weekend I would choose Laura’s sweet potato noodle salad, Nina’s banana bread, and The Kitchn’s veggie nori rolls to ring in […]ReplyCancel

  • […] sweet potato noodle salad looks like a total gamechanger. Next up on my list of food: sweet potato noodles. […]ReplyCancel

  • […] Sweet Potato Noodle Salad, The First Mess […]ReplyCancel

  • Matilda20/03/2016 - 11:57 am

    Can’t wait to try that dressing, sounds like crack!

    I’m a bit worried by the raw sweet potato though. I don’t think it would be a huge issue to eat every now and then, but an FAO study shows that raw sweet potato contains a trypsin inhibitor (denatured by heating to 90º C for several minutes). Trypsin inhibitors make food, particularly protein, difficult to digest and affect the nutritional uptake of food. Might be a good idea to substitute carrots if this is a regular dish in one’s repertoire.

  • Alyssa21/03/2016 - 1:52 pm

    I think i need to make this tonight, looks way too yummy!ReplyCancel

  • […] Omiin toasteihini valitsin täytteeksi pinaattia, nopeasti blenderissä syntyvää avokado-hernetahnaa, fetajuustoa ja keitettyjä munia. Haaveissani oli tehdä uppomunia, mutta en ole vieläkään saavuttanut tarpeeksi kärsivällisyyttä niiden valmistamiseen. Tai rohkeutta. En tiedä kumpaa niiden tekoon tarvitaan enemmän. Mutta sitä odotellessa ehtii hyvin vetää näitä napaansa kyllästymiseen saakka, ja sitten taas keksiä uuden bataattihullutuksen. Mielessä siintää jo muun muassa bataattimehu(!) ja tämä mieletön bataattinuudelisalaatti.. […]ReplyCancel

  • […] There are endless options to top these things, but I made my toasts with spinach, a quick Acovado Pea Mash, feta cheese and boiled eggs. Lots of greens and plenty of flavor, yum. I’d really love to top these with poached eggs but I still haven’t had the patience (or the courage?) to try those, so I’m sticking with these boiled eggs with a runny yolk. While I’m waiting for that patience to rise in me, I’ll be sure to have these until I get bored and then come up with a new sweet potato craze. I’ve got my eyes on this Sweet Potato Juice on this Laura’s gorgeous Sweet Potato Noodle Salad… […]ReplyCancel

  • […] Sweet Potato Noodles with Creamy Chipotle and Miso Sauce […]ReplyCancel

  • Carolyn29/03/2016 - 5:53 pm

    I’m finally making this tomorrow and I’m super excited to slurp those sweet sweet potatoes! Any suggestions on what to do with the rest of the can of chipotles in adobo? Thanks girl!!!ReplyCancel

  • […] This salad caught my eye over on The First Mess and I just had to give it a whirl with a few minor more paleo friendly tweaks. The amazing photography drew me in and I’m a sucker for all things chipotle infused, especially salad dressings! […]ReplyCancel

  • […] of course!). In particular I’ve been wanting to try a raw sweet potato salad since I saw Laura post a recipe for one a few weeks ago. Once I saw a cooked, spiralised sweet potato dish in Alessandra’s new […]ReplyCancel

  • […] of course!). In particular I’ve been wanting to try a raw sweet potato salad since I saw Laura post a recipe for one a few weeks ago. Once I saw a cooked, spiralised sweet potato dish in Alessandra’s new […]ReplyCancel

  • […] of course!). In particular I’ve been wanting to try a raw sweet potato salad since I saw Laura post a recipe for one a few weeks ago. Once I saw a cooked, spiralised sweet potato dish in Alessandra’s new […]ReplyCancel

  • […] Squash & Arugula Pasta Salad via On The DF Raw Broccoli Chopped Salad via Camille Styles Sweet Potato Noodle Salad with Spicy Chipotle Miso Sauce via The First […]ReplyCancel

  • Jen03/06/2016 - 12:45 am

    Do not eat raw potatoes, people. They contain indigestible starches which reach the small intestine where bacteria feeds off them causing gas, stomach pain, etc. They also make their own toxins to fend off insects, which can be dangerous for human consumption.Only if you know you have very fresh potatoes and they are not bruised or damaged, only then can you “juice” them, but still you should not eat them whole.
    Do your own research before making this recipe.ReplyCancel

  • […] Sweet Potato Noodle Salad with Chipotle Miso Sauce […]ReplyCancel

  • […] on the latest kitchen trends. When I saw Sarah’s recipe, Izy’s, and then Laura’s, I was lusting over spiralizers, but I managed to talk myself out of getting one.  Then I was […]ReplyCancel