simple, salty, sweet + nutty broccoli soba // the first messpin it!View full post »

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  • Claire (Eat Well. Party Hard.)13/03/2014 - 4:39 am

    Two words: that. gif.ReplyCancel

  • Skye13/03/2014 - 5:31 am

    You’re photos are always so beautiful – how do you do it?!
    I’m endlessly trying to be healthy too. And then failing miserably when someone offers me a slice of cake. But recipes like this certainly help to inspire me to be more conscious of what I eat…ReplyCancel

  • Kathryn13/03/2014 - 5:39 am

    I’ve seen a couple of people talking about this book recently and, like you, it feels pretty timely to me. I’m so bored about obsessing about what I eat and I’m so ready to embrace a more simple + happier outlook. Sometimes that will involve carbs + chocolate and other times it will involve broccoli and soba noodles. That’s what balance is all about right? Love this + your pics which are so full of beauty and life.ReplyCancel

  • Natalye13/03/2014 - 6:02 am

    Looks amazingly good! I have some broccoli in the fridge waiting to be used. Might just have to try this out! Thanks for sharing.ReplyCancel

  • Lisa @ Simple Pairings13/03/2014 - 7:09 am

    What a beautiful dish! I have yet to try soba noodles, but I really should one of these days. I’ve been seeing them everywhere! This looks so yummy – love the sauce recipe.ReplyCancel

  • lynsey13/03/2014 - 8:36 am

    This is the best “This one is for all the peeps who don’t think they have enough time to eat well for themselves, because YOU KNOW you don’t have time to feel like shit either” – we all only have 24 hours…why not feel awesome? great post. xoReplyCancel

  • Abby @ The Frosted Vegan13/03/2014 - 8:50 am

    Those noodles and veggies, perfect!ReplyCancel

  • Christine13/03/2014 - 9:58 am

    I haven’t heard of this book, but it looks right up my alley and I think I’ll add it to my wishlist :) Your pictures look beautiful and this sounds really delicious!ReplyCancel

  • la domestique13/03/2014 - 10:27 am

    OMG I’m talkin about Extra Virgin Kitchen over on la domestique too! Love that book and had great fun at her cookery demo in Dublin last night. You’ve made the broccoli soba look irresistible!ReplyCancel

  • Lauren13/03/2014 - 10:45 am

    This looks great AND I have most of these ingredients in my kitchen already. Looks like I’m going to have a new favorite weeknight meal…
    -Lauren at http://www.lakeshorelady.comReplyCancel

  • Emma13/03/2014 - 10:58 am

    What an easy, tasty-looking dish. I’m not familiar with that book but the recipes you listed sound right up my street.
    Spring has finally sprung here but I’m still clinging on to winter comfort foods…ReplyCancel

  • michelle13/03/2014 - 11:02 am

    Amazing! Just the kind of simple meal that I love. Question: what nut would be an ideal substitute for a brazil nut in a pinch?

    Also, thanks for sharing that article about #fitspo. I hope more people reconsider those kinds of messages.ReplyCancel

    • Laura Wright13/03/2014 - 12:07 pm

      Almost any chopped up nut or seed would be appropes I think. Peanuts, cashews, sunflower seeds or almonds (or a mix!) would all be so great.

  • Ashley13/03/2014 - 11:46 am

    Just beautiful. And, that sauce!!! I’ve definitely been overdoing it with the carbs lately. Whoops. ;)ReplyCancel

  • jen13/03/2014 - 11:46 am

    Assuming you got this book from the publisher/author, did they provide more info on North America distribution that you could include in the post?

    Looks like a wonderful book I’d like to buy but I see it listed for $82 US, and only from third party sellers, which seems crazy….ReplyCancel

  • cheri13/03/2014 - 11:49 am

    Look’s like this is a great cookbook, love soba noodles, broccoli and most any kind of nut garnish on top. Yum!ReplyCancel

  • dederka13/03/2014 - 1:54 pm

    i love the photos! i love soba, i love broccoli, i love brasil nuts, looks like a have a winner in the whats for dinner everyday contest
    all the best!ReplyCancel

  • Sini | my blue&white kitchen13/03/2014 - 3:59 pm

    I’ve been obsessed with soba noodles lately, so this dish basically calls my name. Definitely going to make this soon! Thanks, for being such a constant source of inspiration!ReplyCancel

  • Jessica DeMarra13/03/2014 - 10:49 pm

    Your photography is so brilliant and vivid. The way you present this dish makes my mouth water over something so simple as broccoli and noodles.ReplyCancel

  • Lily (A Rhubarb Rhapsody)14/03/2014 - 1:44 am

    Soba noodles are such a simple joy. My son will rarely eat pasta but soba noodles always go down a treat. Adding this recipe to my meal plan!ReplyCancel

  • Jo14/03/2014 - 11:31 am

    This looks so delicious can’t wait to try it! Although I’m tempted to just make the sauce and use it for dipping bread in!ReplyCancel

  • M14/03/2014 - 7:49 pm

    Just wondering if you tried the sauce with miso? It’s in one of the photos!ReplyCancel

    • Laura Wright14/03/2014 - 8:39 pm

      M, I toootally forgot to add that to the recipe! Oops. Fixed it :)

  • Chelsea // The Naked Fig15/03/2014 - 10:44 pm

    This looks so delicious and simple to make. I must remember this one next time I’m feeling run down and uninspired. That book looks fantastic. What a beauty she is. Thank you for sharing!ReplyCancel

  • Gwyneth17/03/2014 - 11:11 am

    I just learned how to make my own soba noodles, so I am definitely trying this out. Thanks so much!ReplyCancel

  • Kris17/03/2014 - 3:17 pm

    Girl, I totally get this. I could have written this post myself, especially (unfortunately) the part about that my jeans are effing tight! :) You have no idea how nice it it know that I’m not alone. I’ve gotta get my hands on this book now, too!ReplyCancel

  • Katie @ Produce on Parade17/03/2014 - 3:50 pm

    Haha, omg this post had me cracking up…and relating. Those fitspo images are terrifying on some many different levels. Not gonna lie, I run at least four times a week and do yoga at least twice a week but it’s mostly for a mind release, to fight stress and curb illness. I do it because it makes me happy, not because if I don’t do it it will make me upset! I’ve never understood that! Being vegan makes me very happy too! :) Loved this post. Now off to eat a chocolate cherry cookie, yum!ReplyCancel

  • Weekend Reading, 3.17.1417/03/2014 - 5:55 pm

    […] love a recipe with a descriptive title. What’s more evocative than Laura’s simple, salty, sweet, nutty broccoli soba […]ReplyCancel

  • […] Avant je détestais le brocolis. Mais maintenant j’ai envie d’en manger à toutes les sa… […]ReplyCancel

  • jade18/03/2014 - 8:22 pm

    this is EXACTLY what I feel like today. and i have all the ingredients already on hand! very excited – the amazing recipes just keep coming laura! sheesh!!ReplyCancel

  • Evan19/03/2014 - 9:48 am

    Made this last night–simple, quick, delicious. I found the sauce incredibly salty for some reason–not sure if it was the type of miso I used. I added a little extra olive oil to balance it out and it was just fine. Thank you for the recipe, and for the tip about the book! I look forward to checking it out.ReplyCancel

  • Hilary19/03/2014 - 3:54 pm

    “This one is for all the peeps who don’t think they have enough time to eat well for themselves, because YOU KNOW you don’t have time to feel like shit either”

    Pure Genius.

    Thanks for the spark of inspiration:)ReplyCancel

  • WorldlyPost19/03/2014 - 11:08 pm

    Oh my goodness! I could not agree more with the desire to reach for a comforting slice of toast or a slice pot pie for a cold evening or some gooey mashed potatoes! Spring is around the corner though….even though it seems like longer! :)

    Thanks for the recipe!ReplyCancel

  • Poutine80twenty25/03/2014 - 12:12 am

    […] richer, more satiating foods still maintains a stronghold on my appetite. I related a lot to Laura’s post about still having a need for comforting, fortifying carbs, and other heavy foods throughout this […]ReplyCancel

  • Brandon26/03/2014 - 10:14 am

    I made this the other night and it was fantastic. 5 out of 5. So simple and so delicious. The only thing I may change is to add tofu next time to give it a bit more protein, but other than that it was perfection. Thanks so much for the fantastic recipe.ReplyCancel

  • SLJ27/03/2014 - 6:26 pm

    This was so simple to make, yet so wonderfully satisfying. I will add tofu next time too, but it’s lovely the way it is as well. Thanks for the recipe and the gorgeous photos.ReplyCancel

  • […] simple, salty, sweet and nutty broccoli soba, The First Mess: I’ve been getting a lot of broccoli in my Abel & Cole vegetable box of […]ReplyCancel

  • Michelle Duong27/04/2014 - 11:44 pm

    I just made this for lunch. It was deliciously tasty but also light. Yum! Thanks for the recipe and I’m loving your blogReplyCancel

  • Patty09/06/2014 - 11:06 pm

    YUM! Just made this. Quick, easy, super tasty. Thank you!ReplyCancel

  • […] Make it a topping for a salad dressed with something like this. […]ReplyCancel

  • […] Simple, Salty, Sweet + Nutty Broccoli Soba from The First Mess […]ReplyCancel

  • […] love how simple this soba noodle and broccoli recipe is…perfect for comfort-food […]ReplyCancel

  • Lydia19/09/2016 - 6:25 pm

    How much is a “splash of maple syrup”? 1 t? 1 T?ReplyCancel

    • Laura20/09/2016 - 8:13 am

      Hi Lydia,
      This is just what I relayed from Susan’s recipe, but I would estimate it to be at about 1 teaspoon. I would start there and adjust to taste if necessary.

      • Lydia22/09/2016 - 2:38 pm

        Ok. Thanks!ReplyCancel

        • Lydia22/09/2016 - 6:52 pm

          Could you suggest a starting point for the sesame oil as well? Thanks again.ReplyCancel

roasted carrots + rice with zingy turmeric broth // the first messpin it!View full post »

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  • thecitygourmand06/03/2014 - 4:56 am

    Yum, this looks like a real crowd pleaser!ReplyCancel

  • Kathryn06/03/2014 - 5:44 am

    Never apologise for tumeric recipes – that little spice is packed so full of goodness + I don’t think it’s possible to have too much of it. Love the goodness of this recipe + those little sprouting powerhouses on top.ReplyCancel

  • Chelsea // The Naked Fig06/03/2014 - 8:23 am

    I love adding turmeric to everything. Between the color and the health benefits how could you go wrong? This looks so delicious! Thank you, thank you.ReplyCancel

  • This is so beautiful Laura. I love the simplicity of it and the way you photographed it. I need more tumeric in my life (I’ve always wanted to be one of the cool kids.)ReplyCancel

  • Lisa @ Simple Pairings06/03/2014 - 8:44 am

    What a great idea! Turmeric has become one of my favorite spices lately – I love its pungent flavor, and especially its healing properties. I haven’t experimented much with it in foods though, as I typically just stir it into my morning warm lemon water. This is a must-try for me! Love your recipe.ReplyCancel

  • Robyn @ simply fresh dinners06/03/2014 - 9:28 am

    Hi Laura,
    I just saw your beautiful pic you sent with this morning’s tweet and had to come see more. Imagine my surprise when I come across some of those beautiful food photography I’ve ever seen! Your site is gorgeous and so inspirational – thanks for sharing!ReplyCancel

  • Sarah06/03/2014 - 10:11 am

    I like this sunny bowl—this is the type of thing I eat ALL the time. Thanks for the nice shout-out about the sprouts, too. I love picturing your sprout-dancer-joy man :)


  • Abby @ The Frosted Vegan06/03/2014 - 10:42 am

    I’m loooving tumeric right now, especially trying to get out of this winter slump. Also, sprouts are my favorite, so I’m in with this!ReplyCancel

  • cynthia06/03/2014 - 10:51 am

    Bring on the turmeric! I don’t use it enough and vibrant recipes like these are a vital reminder that I need to incorporate it into my cooking much more frequently. :) Gorgeous recipe, Laura — thank you so much for sharing this.ReplyCancel

  • Shilpa06/03/2014 - 10:56 am

    This is the perfect recipe for me today. I am in the thick of fighting this weird bug. Don’t we all get sick right after we talk about how we haven’t got sick all year? This soup is perfect. I have been making a turmeric tea in the mornings so I am excited about this broth!

    I met Tony at the Guelph Organic Conference a few years ago. He certainly does have a glow! And seems to always have people around him.

    Thanks for the perfect timing of this recipe, Laura!ReplyCancel

  • Golubka06/03/2014 - 10:57 am

    Ah, zingy broth, sweet roots, chewy rice with fresh, crunchy sprouts…sounds crazy good, made me so hungry for this kind of meal!ReplyCancel

  • Amy @ parsley in my teeth06/03/2014 - 11:19 am

    I think the simple dishes – direct from the pantry type – tend to be the best. Sounds delicious and the photos are beautiful!ReplyCancel

  • Lane | Green Spirit Adventures06/03/2014 - 11:37 am

    This sounds absolutely lovely! I think it’s just the meal I’ve been in need of. The photography is so gorgeous, as usual!!ReplyCancel

  • Pang06/03/2014 - 2:31 pm

    This could now be one of my favorite “simple but great” recipes to make :)
    Your pics are beautiful. Thank you for sharing.ReplyCancel

  • I’m loving both turmeric and roasted carrots right now. This post is is gorgeous and inspiring! I’ve gotta go grab some carrots and turmeric on my way home now :)ReplyCancel

  • Tea06/03/2014 - 9:52 pm

    This is real serious I’m making what I have in the fridge & pantry. They are always the best meals, and tumeric is good for inflammation something we all likely have in Ontario in the depths of winter. Nice one.ReplyCancel

  • Meghan Faulkner07/03/2014 - 1:48 am

    This looks like the kind of meal I would make, and then keep on infinite rotation until my skin was orange from beta-carotene and my spoons yellow from turmeric. But, I’m totally okay with that, because someone told me it’s the cool thing nowadays. Shoots are a bit new to me, but I’m sure they’d find a cozy place among the goodness and warmth.ReplyCancel

  • Tereza07/03/2014 - 3:36 am

    Beautiful recipe! Thank you for sharing


  • Shelly @ Vegetarian 'Ventures07/03/2014 - 9:38 am

    This recipe has such a beautiful array of colors! I’ve been craving protein in this cold so I think I’m going to try this with a handful of chickpeas. Mmmm…ReplyCancel

  • Fay07/03/2014 - 3:13 pm

    Can’t wait to try this – going to attempt it without oil, hope it doesn’t lose too much flavour.ReplyCancel

  • […] been on a turmeric kick lately. This recipe from my friend Laura of The First Mess looks pretty damn […]ReplyCancel

  • Laura Bray07/03/2014 - 6:42 pm

    I love the idea of putting a gorgeous broth with a light grain and a roasted vegetable. I definitely intended to try this – perhaps as part of a variation using quinoa. Would that work, too? Beautiful photos, as well.ReplyCancel

  • Katie @ Produce on Parade07/03/2014 - 9:31 pm

    I’m down with anything with turmeric or sprouts. My favorite are broccoli and radish! They last so long in the fridge too. My sprouting was fueled by the fact that our stores (Alaska) will no longer carry mung bean sprouts :( But now I do my own! This looks wonderful!ReplyCancel

  • SouthernSpoonBelle08/03/2014 - 12:31 am

    It’s 80F today but I’m filing this away for Aussie winter– nourishing recipe, thank you!ReplyCancel

  • Sini | my blue&white kitchen08/03/2014 - 10:31 am

    What an amazing dish you have created. Like a bowl of sunshine. Can’t wait to have a serving of this!

    Hope you have a lovely weekend,

  • hannah09/03/2014 - 8:38 pm

    This is one of those “all-my-favourite-things-in-one-bowl” recipes that had me coo-ing immediately – sweet caramel root veg, ginger-garlic spiciness, turmeric earthiness – and OF COURSE it was absolutely delcious. I topped the bowl with some wrinkly black olives which I would HIGHLY recommend to add some salty to the earthy-citrusy-sweet flavour combo!
    Thank you so so mcuh Laura ;)

    h xReplyCancel

  • Kathryne24/03/2014 - 8:22 pm

    Your roasted carrots dish seems tremendously appropriate for this time of year. Love those colors.ReplyCancel

  • Kellen Ferkey27/03/2014 - 10:21 pm

    Tonight I ran this for dinner service with some great results! Thanks for the inspiration. “Odori-Brined Pan Roasted Pheasant Breast with Herb-Roasted Rainbow Organic Carrots & Crimini Mushroom Infused Wild Rice in Spicy Turmeric Broth with Ginger & Allium”
    It can be funny how we find the need to twist the words for the restaurant guest. In short, “It is good food, and we care about our ingredients and techniques. You will love it.”ReplyCancel

  • Erin30/03/2014 - 3:24 pm

    I made this for lunch today. Didn’t have any ginger but it was still delicious without it!ReplyCancel

  • […] This recipe looks beautiful (and so healthy!). […]ReplyCancel

  • Alanna01/04/2014 - 8:22 pm

    Goodness, this bowl is just stunning. I will be so happy when I make it soon. Thank you for sharing your beautiful recipes and photographs!ReplyCancel

  • Vita05/04/2014 - 11:06 am

    I look forward to getting your healthfulled ,
    Delicious looking receipes ..

  • Mrs D13/04/2014 - 2:55 am

    I got here from Heidi’s and I’m so pleased for the recommendation. I made this with a few adjustments, including four times the amount of ginger, lemon and turmeric plus some homemade coconut milk in with the water. Outrageously good! Thank you so much for a quick, restorative, healthful and bright addition to my repertoire.ReplyCancel

  • Sunday Foodie Likes04/05/2014 - 2:34 pm

    […] Colorful and healthy, I like you so much roasted carrots + rice w/ zingy turmeric broth. […]ReplyCancel

  • Marie-Pier16/05/2014 - 6:38 pm

    I used parsnip and squash instead of carrots. And added a bit of lemongrass. :) It is a lovely idea, changes from the usual rice bowl! thanks for sharing!ReplyCancel

  • […] – Loving turmeric at the moment, so can’t wait to make this zingy turmeric broth […]ReplyCancel

  • […] Colorful and healthy, I like you so much roasted carrots + rice w/ zingy turmeric broth. […]ReplyCancel

  • […] Pin || The First Mess […]ReplyCancel

  • […] read this recipe awhile ago and had it kicking around in my mind so full credit goes to The First Mess for the […]ReplyCancel

  • Renee H.28/09/2014 - 2:14 pm

    Hi! This is my first time coming across your blog and I love it! This recipe is fantastic, like you said, sweet and sharp. Your photos are great too. I look forward to following you more!ReplyCancel

  • week 20 veggies |23/10/2014 - 7:29 pm

    […] fennel garlic onions pie pumpkin or butternut squash broccoli yellow onions potatoes carrots sweet peppers eggplant lettuce swiss chard or dinosaur kale […]ReplyCancel

  • Lacy24/10/2014 - 3:03 pm

    Hi Laura, thank you so much for sharing this recipe! I made it this week and it was so delicious! I almost never cook with ingredients like ginger and turmeric, but I was sick this past week, and was inspired to use immunity-boosting ingredients. I mentioned you in my blog post:
    Thanks again!ReplyCancel

  • […] roasted carrots + rice w/ zingy turmeric broth […]ReplyCancel

  • […] jalepano. clean out the fridge, it’ll be lovely. the broth here is a simple one inspired by this.  turmeric gives it it’s color and vietnam it’s flavor. it’s pho(n) and […]ReplyCancel

  • Aubrey Jenkins31/03/2015 - 7:00 pm

    This is such a beautiful meal! I just made it for a client today … taste tested it of course… and will have to make it form me and my guy ASAP! So good! I added some grilled asparagus on top as well.ReplyCancel

  • […] been on a turmeric kick lately. This recipe from my friend Laura of The First Mess looks pretty damn […]ReplyCancel

  • Steve Heikkila10/08/2015 - 5:01 pm

    Wow! What a gorgeous way to get some anti-inflammatory turmeric into your diet. This broth looks really incredible.ReplyCancel

  • […] Carrots with Rice & Turmeric Broth  I found this recipe from The First Mess, Joe wasn’t much of a fan, but I really enjoyed it. It’s a nice easy vegetarian recipe […]ReplyCancel

  • […] tea was a lighter option considering the huge fish and chips for lunch. I took this recipe from The First Mess (one of my new favourite food blogs). The recipe turned out OK, I think there was too much turmeric […]ReplyCancel

  • […] Image sources: 1 // 2 // 3 // 4 // 5 // 6 // 7 // 8 // 9 […]ReplyCancel

  • Me25/01/2016 - 1:46 pm

    Your blog is a spammy ad mess! Shame because your recipes are so good.ReplyCancel

  • […] Roasted Carrots + Rice with Zingy Turmeric Broth […]ReplyCancel

  • Caroline Atwood16/05/2017 - 11:42 pm

    I made this using fresh turmeric in lieu of ground and polenta instead of rice (idk I thought it would soak in the flavor more.) I SO loved it. will definitely make again, maybe using parsnip and a little more lemon juice. Thanks for the recipe oxReplyCancel

chocolate hazelnut torte w/ salty date caramel {vegan + GF} // the first messpin it!chocolate hazelnut torte w/ salty date caramel {vegan + GF} // the first messpin it!chocolate hazelnut torte w/ salty date caramel {vegan + GF} // the first messpin it!
I used to subscribe to a lot of weekly emails from life coaches, wellness gurus, motivational speakers and the like. I found some of the tidbits they offered lightly inspirational on a good day, but on a bad one…ooof. the pitches that involved a $1500++ investment disgusted me when I thought of all the decent people just trying to take control of the inevitably volatile parts of life. I removed myself from those lists a while ago because I’ve realized that in terms of age and personal progression, if you’re trying hard enough and your mind is right, everything is relentless forward and upward motion. But more importantly, and in a more everyday sense, the spaces/tones of feeling, commitments, the places we go… it’s all pretty circular. View full post »

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  • Stefanie27/02/2014 - 3:39 am

    Oh my goodness. This looks INCREDIBLE! Happy birthday!ReplyCancel

  • cristina27/02/2014 - 3:48 am

    oh i do hope your birthday was nice. and this cake, is marvelousReplyCancel

  • Harriet27/02/2014 - 4:31 am

    Happy Birthday Laura! Cheers to being present, and eating cake, and all of the wonderful things that a birthday brings!ReplyCancel

  • Danielle Wynne27/02/2014 - 5:22 am

    Wow that looks amazing! I love your idea of date caramel, I have been trying to think of a way to make a vegan/healthier dulche de leche and I think this may be the recipe. How long does it last in a sealed jar?ReplyCancel

    • Laura Wright27/02/2014 - 7:42 am

      Hi Danielle, I’m honestly not sure on the lifespan of the caramel because I always eat it up so fast. 3-5 days in the refrigerator I would guess.

  • Jessica's Dinner Party27/02/2014 - 5:33 am

    Happy Birthday!!! I turn 27 in a couple months and can totally relate to what you’re talking about. The refinement that comes with age is not always the prim, make-up perfect person everyone thinks that word reflects.

    The torte is absolutely beautiful!ReplyCancel

  • Melissa27/02/2014 - 6:01 am

    Oh wow this looks absolutely fantastic. Can you send me a piece please :-)ReplyCancel

  • autumn27/02/2014 - 7:28 am

    Happy Birthday, Laura! What a stunning treat.ReplyCancel

  • Caitlin27/02/2014 - 8:29 am

    happy 29th birthday to you! i completely understand what you mean about the false dichotomy between grooming and having your shit together. i go through periods of that, too, but i come back to the same conclusion as you. similar with never taking the time to cover the dark circles under my eyes. i’m kind of proud of them. i know that’s weird.

    beautiful cake/torte and i’m excited to learn more about your experiences and feelings in the upcoming year ;)ReplyCancel

  • Anon27/02/2014 - 8:39 am

    Happy Birthday dear Laura!!!! That cake looks staggeringly good!!

    Have you ever come across J Krishnamurti? He is none of those sorts of people you mentioned above, you might find him refreshing!ReplyCancel

  • Lisa @ Simple Pairings27/02/2014 - 9:09 am

    Wow. Your photographs are absolutely breathtaking! This torte looks like it is to die for! The hazelnut mousse looks incredible, too. What a fabulously indulgent cake! :)


  • Emma Galloway27/02/2014 - 9:52 am

    Crap this looks SO good!!!!!! This is exactly how I’d like to celebrate my next birthday! Enjoy your last year in the 20’s :-)ReplyCancel

  • Katie @ 24 Carrot Life27/02/2014 - 10:03 am

    Not only are these pictures beautiful (as usual) but I NEED this cake. It looks so good and it won’t make my stomach hurt from lots of dairy and sugar. Happy birthday!ReplyCancel

  • Lindsey27/02/2014 - 10:31 am

    Wow, yeah, totally understand your disgust w/ hustle-hungry gurus; there seem to be quite a few people who prey on people’s weaknesses. Anywho, I totally thought my 20s were my trial, that I’d have figured shit out by 30. It turns out (in my case) that even at 30, life is still a continual assessment of shit-togetherness! 29 was a rad ride for me, and I hope this (and every year) brings you clarity, questions and good times! HB, Laura!ReplyCancel

  • thelittleloaf27/02/2014 - 10:35 am

    This looks all kinds of amazing. I could eat the hazelnut mousse stuff by the spoon. Is there a reason you use cashew butter rather than hazelnut? Hazlenut overkill perhaps? Happy belated birthday too by the way!ReplyCancel

    • Laura Wright27/02/2014 - 10:47 am

      Kate, you nailed it! Sometimes toasty hazelnut has a bitter edge, so I thought I’d just temper it with some fatty cashew butter to help carry + enhance the hazelnut flavour and not overwhelm the whole thing with nuttiness. Thanks for your kindness too :)

  • lynsey27/02/2014 - 10:47 am

    the perfect treat for celebrating life, birthdays, and having your shit together. xoReplyCancel

  • cynthia27/02/2014 - 11:01 am

    Happy birthday!!!! I’m so in love with this cake (so many flavors that I love, all in one!) and your phenomenal photos — beautiful.ReplyCancel

  • Ashley27/02/2014 - 11:02 am

    Happy Birthday! Love your photos and way with words, as always. They always make me think. Plus, I’m positively drooling over this cake and am seriously debating how soon I can get some arrowroot powder to make this….then NOT tell my husband it’s not from a box (his fave).ReplyCancel

  • molly yeh27/02/2014 - 11:11 am

    gahh this is GORGEOUS! and i hope you had a very very happy birthday!!!!!ReplyCancel

  • Mandy27/02/2014 - 11:37 am

    This sounds AMAZING!

    Question- Do you HAVE to use a springform pan? Or would it turn out okay in any other sort of pan?ReplyCancel

    • Laura Wright27/02/2014 - 1:23 pm

      Hi Mandy, You don’t have to use a springform pan at all, I would just recommend greasing your pan up real proper and maybe using some parchment so that the cake de-pans cleanly once it’s totally cooled.

  • Stacy27/02/2014 - 11:44 am

    Such smart thoughts on life, getting older and being okay with the reflections of that. I know exactly what you mean about being tempted to question yourself (and the scars and lines, etc.) and then realizing that these are good reflections of life well lived, things to be proud of. And: what a cake! I hope it was the happiest of birthdays! You deserve only the best, and I hope this new year is a beautiful one for you.ReplyCancel

  • Grace27/02/2014 - 12:10 pm

    Happy birthday! This torte looks and sounds incredible. I’m hoping someone close to me has a reason to celebrate soon so I can bust out this decadent dessert. After college I went through the same thought thinking if I regularly got my nails done, got “real professional lady” haircuts and the right clothes I’d feel like a real adult. Some years later now I rush to work after sweaty yoga with no time for makeup and feel more put together than ever. It’s good to find the things that drive us and give us the irreplaceable sense of self-worth and ultimately make us happier than any superficial sense of self ever could. Cheers to you!!ReplyCancel

  • sandra27/02/2014 - 1:05 pm

    this cake looks delectable. so rich and creamy AND vegan. Love it.ReplyCancel

  • Alanna27/02/2014 - 2:29 pm

    Oh wow. This is an amazing work of art, and just look at that beautiful ingredient list. A dream come true. Thank you for sharing, and happy happy birthday. :)ReplyCancel

  • Chelsea//TheNakedFig27/02/2014 - 4:04 pm

    Whoa, girl. You just took it to a new level! This looks INCREDIBLE. Sending birthday wishes your way. So grateful that your birthday means me getting my hands on this recipe. So generous of you!ReplyCancel

  • sarah27/02/2014 - 5:18 pm

    Happy Birthday Laura! And, thanks for this post. I have so many days of feeling like the worlds biggest mom-slob, glancing around at well-groomed souls that seem to hold perfection in their grasp. But I feel the same – I like my scars and unpolished nails, laughter wrinkles and long un-fancy hair. It’s how I’m most comfortable, anyway. But sometimes I forget. xoReplyCancel

  • Emma27/02/2014 - 5:24 pm

    Holy cow!! This looks incredible! That hazelnut mousse looks so pillowy I want to dive into it.
    Happy happy birthday. I love your attitude.ReplyCancel

  • Katie @ Produce on Parade27/02/2014 - 6:28 pm

    Oh my dear lord. This is incredible. Period. Hazelnut and chocolate are the best together!ReplyCancel

  • cheri27/02/2014 - 8:10 pm

    Happy Birthday to you. Beautiful cake. Love your pics.ReplyCancel

  • jade27/02/2014 - 8:20 pm

    Happiest of birthdays to you Laura!
    Can I just say, you have absolutely floored me with this one. I have a very good (vegan) friend’s birthday coming up, and as usual I am chief birthday cake maker. I had already planned exactly what I was making – UNTIL I SAW THIS! Whoa!
    And your photographs! Jeepers!
    Gold stars everywhere.
    Thanks for the amazingness.
    Jade. XReplyCancel

  • hannah27/02/2014 - 9:20 pm

    Happy Happy Birthday Laura!

    I hope this year brings you as much joy as your recipes bring me :)ReplyCancel

  • Lisa | Je suis alimentageuse27/02/2014 - 10:02 pm

    Happy Birthday! I love hazelnut and chocolate together, and that coconut whipped cream on top? Jackpot.

    It’s true, even people who look well-groomed don’t necessarily have their shit together. Screw looking refined, just continue being awesome =PReplyCancel

  • Sonja27/02/2014 - 10:02 pm

    All I can say is WOW.ReplyCancel

  • […] vegan chocolate hazelnut torte with salted caramel from another excellent vegan food blog, The First Mess, looks incredibly […]ReplyCancel

  • Kasey28/02/2014 - 2:25 am

    Happy birthday, beautiful lady! Those marks are worth being proud of, I agree. 29 is a big year!! Bring on the cake! xoReplyCancel

  • […] Not one for a sweet tooth, but man, this hazelnut torte looks so inviting. Bonus, it’s […]ReplyCancel

  • Kathryn28/02/2014 - 6:02 am

    I really think the last couple of years of your twenties/beginning of your thirties are the best years filled with moments when you realise that you know who you are better than you ever have before. Happy belated birthday lady, this cake looks like the best (and only) way to celebrate.ReplyCancel

  • Michelle28/02/2014 - 6:22 pm

    I have GOT to share this with my GF friends, this looks incredible. Oh he!! I’ll share it with all my friends!ReplyCancel

  • Irina @ wandercrush28/02/2014 - 7:45 pm

    Stunning textures, as per usual. Happy belated 29th and thank God for rough spots, deep wrinkles, and date caramel.ReplyCancel

  • Hannah28/02/2014 - 7:48 pm

    Oh my, this looks insanely good!!!!!!!!
    Just a question before I rush out to make it — is there anything that can be used instead of the oat flour? I know oats can be gf but they contain a similar substance that a good percentage of coeliacs react to, my boyfriend included.
    Can you think of any replacements??

    • Laura Wright01/03/2014 - 8:19 am

      Hi Hannah, you could certainly use brown or white rice flour instead of the oat. I’ve made the brownie base before using both and it was great. Also, I think any GF all purpose flour mix would be suitable in this too. Hope this helps!

  • Harvest and Honey01/03/2014 - 12:48 pm

    My goodness. This looks wonderful. So happy to have found your site, btw. The flavor combo of Hazelnuts and Chocolate makes me sort of crazy, like in a good way. Always looking for fun new ways to put them together, and I’m itching to try this one! Thanks for this :)ReplyCancel

  • Heather01/03/2014 - 3:21 pm

    Happy Happy Birthday Laura! This cake is a real stunner. I love how you have captured the beauty in these photos – the colors and stunning light. Fancy-face personal grooming is so overrated. Once in a while, my sisters or friends will convince me to get my nails done, and the next day bits of nail polish begins to chip away, possibly in my dinner. Who knows? Three weeks ago I had the worst haircut ever, so that was a real waste of time. And whenever I put on a bit of mascara for fancy occasions, it seems to stay put for weeks even with a diligent scrubbing. It all seems a bit unnecessary. This cake is absolutely necessary though, and a perfect way to celebrate a birthday. Cheers to you!ReplyCancel

  • Jacqui02/03/2014 - 6:31 pm

    Hey, happy belated birthday Laura!! This torte looks incredible! I’m starting my list of b-day dessert ideas early for my 30th this year and this one’s made the list for sure!ReplyCancel

  • Sarah03/03/2014 - 2:52 am

    This is seriously the most delicious looking thing I have ever seen! I dont own a springform pan though… Can I use a pie dish??ReplyCancel

    • Laura Wright03/03/2014 - 11:21 am

      Hi Sarah, you could use and 8 or 9 inch cake pan if you want. Just make sure you grease it real good and allow the cake to cool totally completely before de-panning it.

  • dervla (the curator)03/03/2014 - 12:24 pm

    happy birthday, Laura! I’m on a new non dairy quest, so this cake looks perfect :))ReplyCancel

  • ATasteOfMadness04/03/2014 - 3:15 am

    Holy moly, this is gorgeous!! I have a whole bunch of hazelnuts ready to me used, and I would love to use them on something this beautiful ;)ReplyCancel

  • Tamara04/03/2014 - 8:15 am

    Ohhh, I am so making this for my birthday on Monday! Was opting for a classic orange-chocolate raw cake until I saw this gorgeousness. Thank you for sharing. And belated happy birthday from almost-springlike Slovenia! :)


  • Tamara04/03/2014 - 10:47 pm

    Oh, another thing. Can I use honey or agave (not my favourite) instead of maple syrup? I usually replace it, but you never know… and I want this “torta” to be just right. Thanks.ReplyCancel

    • Laura Wright05/03/2014 - 12:59 pm

      Hi Tamara, any liquid sweetener (except for stevia drops) you like would be fine! So brown rice syrup, agave, honey etc. are all fair game.

  • Kathryne05/03/2014 - 6:13 pm

    Laura, your posts kill me. In the best way possible. Love your reflections on growing older. I doubt that you have calluses on your fingers from your camera shutter button or keyboard, but it’s abundantly evident that you work your ass off in this space, too. This dessert looks stellar. I’m on a homemade brownie high right now but my brownies aren’t so redeeming. Here come the jitters.ReplyCancel

  • phi05/03/2014 - 7:36 pm

    some time ago after some convincing from others, i went in for a “real” haircut that came out looking like the worst shoulder pads since the 80’s. since then, i’ve been growing my mane to the floor just for fucks – i’m going to be that old woman on the porch one day and if i get grumpy, i am going to cut it all off and use it as a weapon. don’t let them take away your weapon!

    happy birthday dear.ReplyCancel

  • […] finally, I can’t wait to try out this recipe. Scary, scary […]ReplyCancel

  • Sophia09/03/2014 - 5:41 am

    This torte looks and sounds so so so wonderful. Love the flavours you combined here and the texture looks out of this world!ReplyCancel

  • Tamara11/03/2014 - 2:53 am

    Ok so I made this for my birthday yesterday and was simply the best cake ever. Honestly. I ate it for breakfast today without feeling un-healthy (as a nursing mom), even gave my thumb dipped in the caramel to my wide-eyed five month-old, and even my family who are humungus sceptics when it comes to health foods… adored it. Thank you, will be on a cake priority list from now on. ;)ReplyCancel

  • […] Wright from The First Mess has pretty much ruled Pinterest since uploading the photos from her Chocolate Hazelnut Torte […]ReplyCancel

  • Catherine McCord24/03/2014 - 1:13 am

    Be still my heart! This looks unbelievable. I can’t believe it’s gluten free and vegan. Must try! I wonder how it would be with almonds?!ReplyCancel

  • […] (inspired by this recipe from TheFirstMess) Ingredients: 9 big pitted medjool  dates (soaked 15min in boiling water […]ReplyCancel

  • Margaret Burnett11/05/2014 - 6:40 am

    Could I use flax seed instead of chia seed? I live in India and haven’t seen chia seed locally. We don’t have hazelnuts either, but a friend just brought me back some from Australia.ReplyCancel

    • Laura Wright12/05/2014 - 7:26 am

      Hi Margaret, I believe flax seeds would sub in just fine for the chia. They might make for a nuttier taste as well, which would be great here.

  • Penny20/05/2014 - 5:15 pm

    Wow I made this for my husbands birthday party in the weekend and everyone went crazy for it! Everyone thought it was the best cake they had ever tried and they demolished it! Thanks so much, your awesome!ReplyCancel

  • Borough 22 Brownies09/10/2014 - 9:06 am

    You had me at Chocolate Hazelnut. Really keen to try the base, ,love the idea of using chia seeds. The hazelnut mousse is so simple its genius!ReplyCancel

  • Lily10/10/2014 - 9:34 am

    Looks so good! Was just wondering how you made the coconut whipped cream as i dont see it in your recipe. Thanks!ReplyCancel

    • Laura Wright10/10/2014 - 3:09 pm

      Hi Lily,
      If you scroll down the ingredients list to the segment that says “to serve,” right beside the specification of coconut cream there’s a link to my recipe where it says “1/2 of this recipe” in parentheses.

  • Anna10/11/2014 - 4:16 am

    Hey Laura – this torte looks incred. Want to make it for a big dinner party but there will be a big hazelnut hater there – do you think pecans or another nut would work? Obviously pecans aren’t so easy to skin so I don’t know if that would be a problem…

    Thank you!!ReplyCancel

    • Laura Wright10/11/2014 - 8:56 am

      Hey Anna, I don’t know if the pecans will whip into the mousse part all creamy like the hazelnuts, but it’s certainly worth a try. You might have to add more coconut milk when you’re blending it all up. I wouldn’t bother skinning the pecans if you use them either! Also, I know people have made this recipe with almonds or macadamia nuts in place of the hazelnuts, and had success.

  • […] DESSERTS Delicata Squash Donuts | Will Frolic For Food Ginger Apple Crumble Pie | Dolly & Oatmeal Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Whip Cream | The First Mess […]ReplyCancel

  • […] DESSERTS Delicata Squash Donuts | Will Frolic For Food Ginger Apple Crumble Pie | Dolly & Oatmeal Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Whip Cream | The First Mess […]ReplyCancel

  • Olivia15/12/2014 - 10:36 pm

    Would it be possible to use all almonds? Also, in your notes section when you mentioned allowing the full 24-hour wrap and chill time was that for the assembled torte or for all the separate ingredients. If it is for the separate ingredients, how many days do you think they could hold up in the refrigerator separately before assembling? Trying to plan for Christmas :). Thanks!ReplyCancel

    • Laura Wright22/12/2014 - 12:33 pm

      Hi Olivia, I’m sorry for the delay in this reply! You could certainly use all almond flour in place of the hazelnut flour. The oat flour… I’m not sure if this can be replaced with more almond flour. The batter might bake up too wet. Maybe try subbing the oat flour with about 1/2 the amount of coconut flour? (the amount is reduced because coconut flour tends to be quite drying). Brown rice flour should fill in for the oat flour nicely if that’s a viable option. And I keep the ingredients separate for the wrap and chill time. I think you could hold them for a solid 24-48 hours–just as long as both are wrapped really tight! I hope this helps and again, my apologies on the delay.

  • […] Do you have a favourite recipe on your blog?  A: My chocolate hazelnut torte with date caramel and coconut cream. Indulgent, celebratory, and actually super […]ReplyCancel

  • Kaya01/08/2015 - 9:40 am

    Is it possible to make this (and other recipes) without cashews? I am, sadly, allergic :(.ReplyCancel

    • Laura05/08/2015 - 11:50 am

      Hi Kaya!
      You can definitely substitute the cashews with raw and soaked sunflower seeds. I’ve been doing this a lot lately myself and can vouch for the success :)

  • […] Mængde: En springform, ca. 22 cm Inspireret af: Lauren fra madbloggen First Mess ( […]ReplyCancel

  • […] These Asparagus and Corn Cakes look delicious as does this Chocolate Hazelnut Torte with Salty Date Caramel  […]ReplyCancel

  • Liz03/10/2015 - 4:15 pm

    Holy crap. This might be the best cake I’ve ever had, vegan/GF or otherwise! I wanted to make a decadent cake for my GF mother for her 50th birthday, and this definitely fit the bill. She absolutely loved it, as did the rest of my family. The long process is totally worth it on this one! The cake is quite rich, so we each had a small slice and saved the rest for breakfast the next day, haha. It did well being refrigerated overnight, tasted just as good if not even better in the morning. Thank you for this amazing recipe, Laura! And thank you for reminding us to stay true to ourselves and wear our life experience proudly. I cannot wait until your cookbook comes out! :)ReplyCancel

cumin roasted chickpea + eggplant lettuce wraps with mango jicama shreds + mint // the first messpin it!cara cara orange with yogurt, zapin it!roasted pineapple spice shake // the first messpin it!
vanilla coconut whipped chia mousse w/ tart raspberries + bee pollen // the first messpin it!View full post »

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  • Kathryn20/02/2014 - 6:20 am

    A much needed blast of sunshine + life this morning, thank you Laura. This gives me hope that there is an end in sight to the unrelenting gloom of this time of year.ReplyCancel

  • molly yeh20/02/2014 - 9:29 am

    can i come over to your house for snack time?ReplyCancel

  • Emma20/02/2014 - 9:41 am

    Wow, gorgeous! I will be trying the pineapple shake this weekend for sure.ReplyCancel

  • Lindsey20/02/2014 - 9:42 am

    Read mah mind! These winter snacks totally kill it. I love the vibrant and flavorful combo of ingredients. Each snack is super thoughtful and super fresh! And I totally hear you on the cold-front, I thought I was immune from colds after not having one for over a year, and then BAM! I got hit the most epic of colds. Glad you’re on the mend, friend!ReplyCancel

  • kw20/02/2014 - 10:49 am

    You are truly gifted with your recipe creations and the beautiful photography…still my favorite food blog hands down.ReplyCancel

  • Aleksandra20/02/2014 - 11:31 am

    Just lovely! I have been craving something as vibrant and delicious as these snacks. How do you do it? Everything seems so effortless and inspired. Congratulations!ReplyCancel

  • maja20/02/2014 - 11:42 am

    Bright, gorgeous photos as always. That whipped chia mousse is on my to-do list for the weekend – amazingly creative!ReplyCancel

  • Sini | my blue&white kitchen20/02/2014 - 12:05 pm

    The coconut vanilla whipped chia mousse – WOW! I think we all really need these colorful snacks during the last winter months when we long for spring to come already. A beautiful, highly inspiring post.ReplyCancel

  • Amy (parsley in my teeth)20/02/2014 - 12:09 pm

    So sorry to hear you were bitten by a bug! I, too, thought I had super immunity, just to get hit over the head with a triple combo virus — while on vacation no less! Will definitely be trying your snacks. They all look delicious!ReplyCancel

  • Caitlin20/02/2014 - 12:14 pm

    what a fun post! i love all of these snack ideas. i have the same sentiments about this weather and the fullness of life. i really appreciate all of these delicious options, particularly the whipped chia pudding!ReplyCancel

  • shilpa20/02/2014 - 12:56 pm

    This seriously brightened my day! Oh what a winter it has been! I love the addition of nigella seeds on top of the warm spiced shake. I can’t wait to try them all!ReplyCancel

  • Leigh T Wetzel20/02/2014 - 1:20 pm


  • Ashley20/02/2014 - 1:51 pm

    Gorgeous + delicious enough for all four to snap me out of a winter funk. Amazing photography and writing, as always.ReplyCancel

  • Elizabeth20/02/2014 - 2:55 pm

    Yes! This was the week I think everyone was like, WTF winter (or maybe the past six)? And I so agree about searching the corners of the produce aisle for wintertime cheer. It’s warm somewhere, right? Can’t wait to dig into all three of these great snacks.ReplyCancel

  • mardi20/02/2014 - 3:42 pm

    what if i don’t have coconut butter…is there a good substitute?ReplyCancel

    • Laura Wright20/02/2014 - 4:41 pm

      Hi Mardi, you can substitute some dried, shredded coconut or a dab of extra virgin coconut oil.

  • cheri20/02/2014 - 7:03 pm

    Hope your feeling better. Thanks for sharing these snacks, they are the best!ReplyCancel

  • Grace20/02/2014 - 9:51 pm

    So much beauty and brightness in this one post – I can hardly deal.ReplyCancel

  • Harriet20/02/2014 - 9:56 pm

    Dude – these look like vibrant and magical snacks. All of the flavours seem to sparkle. Especially that roasted pineapple – delish xReplyCancel

  • Mimi21/02/2014 - 9:39 am

    I’m sorry but I can’t get past the photos. Incredible.ReplyCancel

  • Sam22/02/2014 - 4:27 pm

    I was wondering where all of these photos were coming from on Pinterest. Sure enough, they’re from your blog! You have a wonderful imagination!ReplyCancel

  • Lily (A Rhubarb Rhapsody)22/02/2014 - 6:25 pm

    Such beautiful photos. That pineapple and warm spice shake sounds sublime.ReplyCancel

  • Hilary23/02/2014 - 12:42 am

    All these yummy looking snacks just *brightened* my day ;)

    Question: You live in Ontario, correct? Where the heck did you get za’atar? I’ve looked just about everywhere I can think of!

    Thanks for your inspiring food :)ReplyCancel

  • Brian @ A Thought For Food24/02/2014 - 1:54 pm

    I often like to eat dishes that are refreshing this time of year. Citrus is always something we keep around (for cocktails, but for other recipes… but mostly for cocktails). That savory orange dish with the za’atar and the yogurt. Yeah, I need that in my life.ReplyCancel

  • Chelsea // The Naked Fig24/02/2014 - 6:03 pm

    How amazing to get so many recipes in one! Citrus has been the main thing brightening up winter for me this year. Thanks for all the other suggestions! Nutmeg with pineapple is ingenious! Why didn’t I think of that!?ReplyCancel

  • Millie26/02/2014 - 6:39 pm

    These all look delicious! You’re definitely right about a few more exotic things brightening up the season – I’ve been throwing mangoes in my smoothies this week to try and do just that. I’m really keen to try a recipe with chia seeds soon so this might just be the one :)ReplyCancel

  • Jessica's Dinner Party26/02/2014 - 9:58 pm

    Been needing a little pump up to get me through the last bit of winter! Inspired by all the recipes up here.ReplyCancel

  • Marion28/02/2014 - 5:35 pm

    MY GOD ! I would be so so puzzled if I was in front of those de-li-cious snacks… Its so beautiful that It would be a shame to eat them…. but not to eat them would be a shame too ! AAAAHHH DILEMMA :D

    Anyway, I clap my hand for this beautiful recipe :)

    Come by one day :) bye !ReplyCancel

  • Jo (yummyvege)14/03/2014 - 11:38 am

    Why don’t I ever have such original snacks? I’ve been meaning to experiment with chia seeds for a while now- lets see if this is the push I need!ReplyCancel

  • […] 1 Tarocco-Orange schälen und filetieren. Orangenfilets auf einem Teller anrichten. 2 EL Labneh oder gekauftes Griechisches Joghurt dazugeben. Mit 0.5 TL Za’atar bestreuen, 1 EL Olivenöl darüber träufeln. 1 gehäufter EL geröstete Pinienkerne darüber geben. Servieren. Quelle: The First Mess […]ReplyCancel

  • […] Roasted pineapple has been ruining everything I thought I knew about pineapple. How could something so delicious take it to the next level? Its natural sugars caramelize, deeply intensifying the flavour, while the hint of salt and pepper act to balance out the sweetness. It is not even fair that nature grows something so ridiculous and then allows you to make it crazy ridiculous with barely any effort. […]ReplyCancel

  • […] Roasted pineapple has been ruining everything I thought I knew about pineapple. How could something so delicious take it to the next level? Its natural sugars caramelize, deeply intensifying the flavour, while the hint of salt and pepper act to balance out the sweetness. It is not even fair that nature grows something so ridiculous and then allows you to make it crazy ridiculous with barely any effort. […]ReplyCancel

  • allison12/12/2014 - 2:00 pm

    they all sound so delicious and look beautiful! thanks again for the wonderful recipes and photos; can’t wait to make them!ReplyCancel

grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!beetspistachio_FINAL5pin it!grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!
Well hey there. Wanna talk beets and self love today? I kinda do, so let’s hit it.

Cherubs and chocolate treats are cute and all, but identifying and seizing opportunities to love yourself are about a thousand times more crucial in the greater scope (ahem, DUH). I used to think that even a mere reflection on self-love was a waste of time because I could be doing work and accomplishing real, tangible things that I would probably love more. As I get older, my line of thought on this has veered to the other side. If you want to go after the things you want, it seems you also have to be mindful enough to give yourself the strength to take it all on first. There are plenty of opportunities to build yourself up and now, I find these moments in all manners of ways.

Food and nourishment are pretty obvious avenues. My current mode of life allows me to choose beautiful whole foods as a regular part of my weeks, and for this I’m very grateful. It’s nice to look into your fridge after a grocery day, see the different colours and textures, and then remember that it’s all for you and the wellbeing of those you keep close. It’s equally nice to look into your fridge, see nothing but various hot sauces and lightly wrinkled scraps of vegetables, turn to your pantry and somehow make a meal out of the whole mess. In the realm of cooking at home, that’s when I love myself the most. It feels like sorcery to serve up a full plate out of nothing.

Other ways of self love? Lately they’ve taken the form of learning how/when to say no, washing my face with manuka honey (one of my favourite parts of the day for real), taking a breather from the renovation happenings (we’re getting closer though!), keeping pineapples on the counter/in my face as a giant eff you to winter, giving into vulgar humour here and there, and marathoning this unbelievably good series in my sweats when I should have been working (oops). I guess the overarching theme here is finding little bits of peace and rest, which is a natural gravitational pull in the depths of winter. If you work in creative endeavours, some decidedly aware moments of pause seem to offer a whole lotta grace later on.

And then there’s these beets with pistachio butter. I bought the bunch at my fave local grocery shop and the cashier asked me if you could eat the tops/greens. I was so pumped that she even asked me that! Of course I gave her an enthusiastic yes! and of course I was overzealous in my explanation as to how one would cook them. Anyway, those greens flopped out the top of my canvas bag and just the sight of that was enough to make my day. I knew I wanted to pair them with citrus and pistachios. Some winter brightness vibes with deep roots.

A couple years ago, Mark and I had a warm and fuzzy spring dinner at Lupa in NY. We started with this big plate that had a little bit of each vegetable-based antipasti they were serving. There was one simple heap of boiled beets with a bit of balsamic vinegar and a dollop of pistachio butter on top, and do I even need to qualify this any further? Crazy good. I had been meaning to do a little remix of that tasty bite for a while, and here we are. I roasted my beets with grapefruit juice and sherry to brighten up that earthy-ness. I lightly sauté the beet greens, finishing them with even more grapefruit juice before chopping them up and adding them to a hearty base of white beans. Then there’s that cozy blanket of pistachio butter and a sprinkle of crushed pink peppercorns to finish–they offer a gentle heat that I always enjoy with citrus and sweeter vegetables.

So yeah, tons of pinks and reds–grooooan. But it’s out of self-lovin’ so shall we embrace it? :) xo

grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!
grapefruit roasted beets, greens + white beans with pistachio butter

serves: 4-6
notes: The pink peppercorns aren’t totally necessary. Just finish it with some fresh black pepper or a sprinkle of za’atar, or even a nice fat pinch of salt. Also, some kind of briny, pickled component wouldn’t be out of place on top of this–like some capers or pickled red onions if you’ve got them around.

3-4 beets with greens, peeled + greens separated
splash of sherry vinegar (or balsamic vinegar)
juice from half a grapefruit
olive oil
salt + pepper

pistachio butter:
1 cup raw + shelled pistachios (+ extra for garnish)
olive oil

beans etc:
2 cups white beans
olive oil
the beet greens
the juice from half a grapefruit
salt + pepper
1-2 tsp pink peppercorns, crushed

Preheat the oven to 400 degrees F.

Cut the beets into 1 inch wedges and place them in a glass baking dish. Add the splash of sherry vinegar, grapefruit juice, a nice slick of olive oil, salt, and pepper. Toss to coat the beets evenly. Cover the dish with foil and roast for 30 minutes or until the beets give when pierced with a small knife. Uncover the beets, toss them around and roast them for 5-10 more minutes, just to evaporate some of the juices.

While the beets are roasting, make the pistachio butter. Place the raw pistachios in a food processor or high speed blender. Gradually pulse or blend until you have a smooth paste, scraping down the sides here and there with a spatula. I had to add some olive oil at one point to get the motor of my blender moving a bit. Once you have a smooth paste, scrape the butter into a small bowl. Stir in a pinch of salt and a little extra olive oil to get it to a slightly runny consistency. Set aside.

Heat some oil in a sauté pan over medium heat. Add the beet greens and stir. Season with salt and pepper. Squeeze in the grapefruit juice. Keep tossing them until all of the greens are lightly wilted. Remove from the pan and chop them up. Toss the chopped greens with the white beans, some extra olive oil, salt, and pepper. Lay the beans + greens on the base of your serving plate. Arrange the roasted beet wedges on top and finish the plate with some spoonfuls of pistachio butter. Garnish with the pink peppercorns and extra chopped pistachios. Serve warm or at room temperature.

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  • Harriet06/02/2014 - 6:59 am

    This looks stupidly delicious and beautiful. Your topic today is also so heartwarming – I’m totally with you on loving yourself first so you can accomplish things – a nice reminder, especially this time of year when there’s such a focus on expressing external love (which isn’t so bad either!). I always love how genuine your posts feel – it’s always easy to connect with your words and recipes xxxReplyCancel

  • Kathryn06/02/2014 - 7:25 am

    I’m all for self-love. I’ve not been very good at it recently so probably need to take a leave out of your book. This = ace.ReplyCancel

  • Mimi06/02/2014 - 9:15 am

    I’m sorry but I can’t stop staring at your photos.ReplyCancel

  • thelittleloaf06/02/2014 - 9:18 am

    These photos are just incredible. Plus pistachio butter? Favourite thing ever.ReplyCancel

  • Teffy06/02/2014 - 9:34 am

    That looks insanely delicious.
    Never thought to add grapefruit to my beetroot. Sounds so good. I’ve got some blood oranges lying about, do you think I could use them instead?


  • Ileana06/02/2014 - 9:58 am

    I’ve never seen pistachio butter anywhere else. What an idea! I bet it’d be great swirled into ice cream, too.ReplyCancel

  • Ashley06/02/2014 - 10:39 am

    you had me at pistachio butter. Oh my!ReplyCancel

  • Ashley06/02/2014 - 10:43 am

    THIS — “If you work in creative endeavours, some decidedly aware moments of pause seem to offer a whole lotta grace later on.”

    SO true. Sometimes I feel so crazy busy and all over the place and without a moment to breathe. But then I take a break or meet up with a friend for coffee and it’s like a new world. Fab post, lady. Self love, FTW. <3 <3 <3ReplyCancel

  • shanna mallon06/02/2014 - 11:42 am

    “If you work in creative endeavours, some decidedly aware moments of pause seem to offer a whole lotta grace later on.” YES YES YESReplyCancel

  • Trisha06/02/2014 - 12:40 pm

    Beets and Self Love are both awesome! these photos are just amazing… this is a must try recipe for me and my new health kick. thanks! xReplyCancel

  • Ashley06/02/2014 - 1:29 pm

    Wow. What an inspiring and stunning recipe. I think pistachio butter may quickly become my new weakness. Gorgeous photos and marvelous writing, as always.ReplyCancel

  • Daria06/02/2014 - 1:30 pm

    I was just thinking about beeting myself up! Another unbelievable coinsedencd – pistachio butter was on diy wish list. Then you post this and everything comes together.
    It looks too good to be true. On my way to get these goodies!ReplyCancel

  • Katie @ 24 Carrot Life06/02/2014 - 1:48 pm

    What a beautiful and fresh looking salad! All of my favorite things in one dish. Can’t wait to try it!ReplyCancel

  • Eileen06/02/2014 - 3:38 pm

    This salad needs to get on my plate ASAP! That pistachio butter is calling my name. Hooray!ReplyCancel

  • Emma06/02/2014 - 6:05 pm

    If eating a giant plate of this = self-love than I love myself a whole lot :D
    Simply gorgeous. I am a beetroot fanatic and with all those other goodies too this dish has got to be wonderful.ReplyCancel

  • Allyson06/02/2014 - 6:14 pm

    Your writing is so lovely. I’ve been working like crazy recently and those words are like a balm to me- so often it’s been just a check list of things to get done and powering through the moments that could give me a little more sanity. I need to remember to pause more often.

    And this looks beautiful. I’m a beet disliker who is trying very hard to like beets, and I love everything else in this recipe. I might have to give this a spin.ReplyCancel

  • Gwen @SimplyHealthyFamily06/02/2014 - 9:22 pm

    Bam! No more necessary qualifications needed. I’m 100% sold and in l.o.v.e. Pinned and dreaming of this.ReplyCancel

  • Tereza07/02/2014 - 6:28 am

    Love the freshness of this salad with the grapefruit!ReplyCancel

  • Chloe07/02/2014 - 7:21 am

    made this for dinner tonight and everybody loved it! so simple but delicious and satisfying AND good for you. I didn’t have any pistachios (much to my disgust) so thinned out a bit of tahini with juices from the braised greens and it was yummy.
    delicious food is definitely the way to go on the self-love train. sending more warm and fuzzy’s your way :* xxReplyCancel

  • Ondina Maria07/02/2014 - 11:27 am

    This week one of my veggie dinners was boiled “farmer” beans with boiled beets and cabbage sautée in olive oil and garlic. Simple but delicious. I can’t wait to try this recipe with the pistachio butter (I love pistachios)ReplyCancel

  • amy07/02/2014 - 2:14 pm

    This looks gorgeous and delicious as always! I meant to write and say that I mentioned you in an interview for Get the Gloss here’s the link.

  • WOW!!!!!!!!!!! I love the look of these!!!!! I love the grapefruit – beetroot combination!!! :)ReplyCancel

  • yp08/02/2014 - 5:02 pm

    Lovely! Trying this week for my meal prep ! So hearty for winter and easy to makeReplyCancel

  • Megan08/02/2014 - 8:26 pm

    Made this tonight, and now I never want to eat beets any other way. The variety of textures and flavours (like the pop of pink peppercorns!) was awesome. Plus I have lots of leftover pistachio butter! Life is good. Thanks for your wonderful recipes!ReplyCancel

  • SouthernSpoonBelle11/02/2014 - 6:57 am

    This looks divine, and just the kind of food I’m feeling at the moment. The hubs will love it too with all those glorious beets– I’m going to make up the recipe and take it down to the beach for our Valentine’s Day picnic on Friday. Thanks! And happy day of love to yourself and your Mr.ReplyCancel

  • […] portobello mushrooms / broccoli and pistachio soup / smoked salmon and herbed goat cheese tartine /grapefruit roasted beets, greens + white beans with pistachio butter /cripsy quinoa and sweet potato tacos / creamy pasta verde with garlic brown butter breadcrumbs / […]ReplyCancel

  • Hannah13/02/2014 - 3:10 am

    How it has never occurred to me to combine beet with grapefruit I don’t know but, man Laura, I can’t WAIT to try it. So much goodness. And love too.ReplyCancel

  • Jennifer13/02/2014 - 1:02 pm

    I made this last night and it was delicious! But I may have had the juiciest grapefruit ever, because my beets were swimming in it, rather than ‘coated’.ReplyCancel

  • A Gluten Free Love Story14/02/2014 - 12:55 am

    This dish looks really yummy and the photography is gorgeous! I wish I could eat this food right off the page. I got to try this sometime.ReplyCancel

  • […] These Grapefruit-Roasted Beets, Green, and White Beans with Pistachio Butter. Umm… yes, this is the second grapefruit and beet dish on this list. Yes, I may have a problem. But the pistachio butter, though! […]ReplyCancel

  • Brian @ A Thought For Food16/02/2014 - 10:24 pm

    Amen to all of this. First of all, I’m glad there’s someone else out there who is totally in love with True Detective. I don’t know many people who are watching it… which is a shame because it is incredible. That last episode. Wow.

    Now, I’m totally in love with this recipe… I’m obsessed with both grapefruit and beets and will often pair the two, but never had I thought to roast the beets in the juice. Just brilliant.ReplyCancel

  • […] Grapefruit-roasted beetroot, greens & pinto beans with homemade cashew butter and pink pepper: adapted from The First Mess […]ReplyCancel

  • Chelsea // The Naked Fig18/02/2014 - 10:05 am

    Pistachio Butter! SWOONReplyCancel

  • […] I took inspiration from here and squeezed half a grapefruit on my beets before roasting them. Sliced beets + high heat tolerant […]ReplyCancel

  • IAmJ03/09/2014 - 12:55 pm

    Just wanted to thank you for this recipe. So delicious! I didn’t like beets until a few months ago and this might be my new favorite way to have them. And the pistachio butter is fantastic.ReplyCancel

  • allison12/12/2014 - 2:03 pm

    this is one of my favorite recipes, I didn’t like roasted beets until now! And the pistachio butter is so creamy and good, my first time having that! all these flavors go so well together, I will definitely be making this again! thanks :)ReplyCancel

  • […] for a salad […]ReplyCancel

  • […] This winter salad combines some of our favorite cool-weather flavors—the freshness of citrus and with the earthiness of beets. See the recipe. […]ReplyCancel

  • […] This winter salad combines some of our favorite cool-weather flavors—the freshness of citrus and with the earthiness of beets. See the recipe. […]ReplyCancel

  • Brittany08/01/2017 - 1:20 pm

    Just curious as to how well this keeps in the fridge? Would it last for a few days to eat off of for lunch? Dying to try it. Thanks!


    • Laura08/01/2017 - 3:38 pm

      I would probably leave out the greens if I was storing this in the fridge. You could hold it over for 5 days if you drizzled the pistachio butter over as you ate it!

  • […] This winter salad combiones some of our favorite cool weather flavors – the freshness of citrus with the earthiness of beets. Get the recipe. […]ReplyCancel