Creamy cinnamon milk #vegan - The First Messpin it!
Sometimes I make my own nut milk at home, but most of the time (like 90% of it) I just buy an unsweetened almond or coconut variety from a brand that I trust. But! I haven’t bought any sort of plant milk for almost a month because I happened to make this particular homemade milk one day, and I haven’t been able to go back. It’s a half and half mix of cashews and pecans. I know, nothing particularly revolutionary, but it’s incredible. It has the creamy-ness of the cashews and the woodsy buttery quality of pecans all blended up into one luscious drink. View full post »

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  • Leah23/04/2016 - 10:51 am

    I love love love your pictures, your whole blog.
    And I ever wanted to make nut milk by myself!
    And I’m in love with cinnamon.
    I think this will me my recipe for future nutmilks here in the house. Thank you Laura.

    X, LeahReplyCancel

  • Amy | The Whole Food Rainbow23/04/2016 - 11:13 am

    Thanks for the wonderful links Laura! Wow I loved the look in Prince’s fridge!! Made me smile and cry (God I’m soft!)! The milk looks so good, I must make my own! Can I fit any more exclamation markes in!!!!! xxReplyCancel

  • Aubrey23/04/2016 - 11:34 am

    I LOVE all the recipes you post!:)ReplyCancel

  • Kathryn Grace23/04/2016 - 1:36 pm

    That looks wonderful-licious. We just started making nut milks at our house in the last year. So far I regularly make coconut, cashew and almond milks. Pecan and Brazil nut milks are on my list, and I haven’t experimented with flavoring any of them. Your recipe will be fun to try, and what a treat for our weekend coffee! I’m especially interested to see that foaming action as I miss my steamed lattes.

    Thanks for all the links too. Taking a peek into Prince’s refrigerator at this sad time seemed voyeuristic, but I couldn’t stop myself. Shocker to see that giant sausage!ReplyCancel

  • Nina23/04/2016 - 2:38 pm

    Laura, you make being vegan seem so effortless and no big deal and I always sense that you just go with what feels right and I love you for it, I always feel inspired to do the same. Much love from across the ocean, NinaReplyCancel

  • Hannah23/04/2016 - 7:04 pm

    Oh, I am so excited to try this…why have I never thought of using pecans for nut milk before??? Just curious, when you heat this for your coffee do you do it in the microwave or on the stove?ReplyCancel

    • Laura23/04/2016 - 7:42 pm

      On the stove! I bring it to a veeerrrry gentle simmer, stirring it here and there :)

  • thefolia24/04/2016 - 11:02 am

    I add cardamom in my cashew milk as well. Cheers.ReplyCancel

  • Keara McGraw24/04/2016 - 3:07 pm

    Oh mannnnn this sounds so good!! I’ve been wanting to make my own nut milk ever since my boyfriend found a blender he didn’t know he had (?????) so my morning meal options have just BLOSSOMED heh. I don’t think I’ve ever had pecan milk, super excited to try. Love the infographic on chakras, being an infographic kind of gal and all ;)ReplyCancel

  • Sarah | Well and Full24/04/2016 - 5:24 pm

    Oh the light in this photo is absolutely dreamy, I love it. And I wanted to leave a note about the issues some people have with the term “plant-based” and whether or not it’s “vegan enough” … In my opinion those sorts of statements (it’s not vegan enough!) are actually harming the movement more than helping it. Firstly, it makes vegans sound a little petulant. Secondly, if you can even get ONE person to eat a veggie taco instead of a hamburger, that’s a step in the right direction. And that’s the goal, right? To move people towards a plant-based (sorry, vegan) lifestyle? That’s my goal at least ;)ReplyCancel

  • Jenny24/04/2016 - 6:50 pm

    Haha, that Price link has to be an April Fools, but it made me laugh! Never made nut milk with pecans before, it’s GREAT in coffee, thanks for all the sharing :-)ReplyCancel

  • Tiffany24/04/2016 - 9:17 pm

    Beautiful photos as always. I really need to try making my own nut milk. And thanks for sharing Kyle’s story. I was floored when I heard it myself but yay for a nee veg restaurant in the area!ReplyCancel

  • Libby24/04/2016 - 9:32 pm

    I’ve never made my own milk before. But since I’ve been toying around with the idea of incorporated more plant-based food into my life, I think that I’d better get experimenting! This seems like a really delicious combination!ReplyCancel

  • Allyson25/04/2016 - 1:15 pm

    I’ve fallen out of the habit of making my nut milks, but I’m going to have to try this recipe. The description sounds amazing. And thank you for your links, particularly the Prince one. Brilliant.ReplyCancel

  • Barbara Av25/04/2016 - 7:50 pm

    I´ve just discovered your blog. Beautiful, beautiful pictures!ReplyCancel

  • Jenna26/04/2016 - 11:04 pm

    This was a super fun read for a mentally draining day at work. Thank you for sharing – I have the link open and waiting for me to learn about the Chakras!
    I have yet to try making my own nut milk, I always steered clear of it because I thought it would be tedious and I’d just make a mess, but you make it sound super easy! I’m out to buy some nuts! Thanks again!

  • Caroline30/04/2016 - 3:53 pm

    I just made this cinnamon milk – My first time ever making a nutmilk. It is ridiculously easy and awesomely delicious – This is yet another keeper Laura! I’m sitting here wondering why I’ve been paying $$ all this time for the nutmilk they make fresh at Whole Foods. Plus I have a Vitamix (so don’t really have a legitimate excuse here). Btw, if you have a Vitamix you don’t even need to strain; I tried and there was nothing to strain! LOLReplyCancel

  • Chelsey03/05/2016 - 2:23 am

    I love the moodiness in this photo!ReplyCancel

  • Jessie Snyder | Faring Well05/05/2016 - 12:29 am

    Every time you post, my first reaction is “how does she do it!” every time Laura. Your photos are creatively stunning, and the recipes just draw me in – I want too gulp this milk RN. Going to give it a whirl this weekend, I’m trying to make more nut milks now that a Vitamix is in my life (!!!). Hope you are having a gorgeous week girl. <3ReplyCancel

  • […] made Laura’s cinnamon milk this past week and haven’t been able to buy store-bought since. It’s so creamy and […]ReplyCancel

  • […] PEACH CRUMBLE SHAKE RECIPE Print the recipe here! SERVES: 1 NOTES: I used my cashew pecan milk for the non-dairy milk here. SO good! But any milk will due. The lemon juice seems weird, but is […]ReplyCancel

grilled asparagus and french lentil niçoise salad (vegan!) - The First Messpin it!grilled asparagus and french lentil niçoise salad (vegan!) - The First Messpin it!View full post »

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  • Katrina20/04/2016 - 6:34 am

    This is the best kind of outdoor eating food! So delicious!ReplyCancel

    • Laura21/04/2016 - 8:13 am

      Thanks Katrina! Outdoor eats are my favourite kind of eats :)

  • LISA20/04/2016 - 8:57 am

    Looove niçoise salad – whether it is with tuna and eggs or without. Your vegan option is looking superb, pretty vibrant. Spring vegetables are so pretty damn beautiful and aesthetic, aren’t they?
    Lots of love, LisaReplyCancel

    • Laura21/04/2016 - 8:14 am

      Thanks Lisa. And it’s true, spring veg almost have an electric hue to them I find. Such an inspiring time to cook!
      xo LReplyCancel

  • Amy | The Whole Food Rainbow20/04/2016 - 9:21 am

    Looks so delicious, and just says SUMMER IS COMING! to me in the most wonderful way! Bring it on! I’ve never used capers (I know, what have I been doing in my kitchen?) and have been thinking about them recently so thanks for the inspiration :)ReplyCancel

    • Laura21/04/2016 - 8:16 am

      We got a beautiful, summery preview these last few days weather-wise. My excitement is off the charts, too :) Capers are one of my favourite ingredients, so I hope you get to try them soon!

  • Abby @ Heart of a Baker20/04/2016 - 9:59 am

    Oh girl, I’ve been craving a veggie heavy version of a nicoise salad for ages! Lentils aren’t usually my thing, but in this salad they look perfect. I can’t wait to see your cookbook, it’s going to be killer!ReplyCancel

    • Laura21/04/2016 - 8:17 am

      I’m glad I’m not the only one that gets strong, kind of weird and random cravings haha. My man doesn’t really enjoy the lentils either, but totally vibed to them in this salad, so maybe there’s hope :)
      xoxo LReplyCancel

  • Ashlae20/04/2016 - 11:01 am

    Girl. You are speaking my language with this salad. Also, totally digging the fact that I can make this despite the fact that I don’t have a proper kitchen. Cheers to warmer days! And salad, OF COURSE. <3ReplyCancel

    • Laura21/04/2016 - 8:19 am

      I’m feeling for you with that kitchen situation right now. Wish I could have you guys over for epic salad and a drink or two while the construction rolls on :)
      xo LReplyCancel

  • Maya | Spice + Sprout20/04/2016 - 12:15 pm

    THIS! I am totally on the same page as you about the authenticity vs deliciousness argument. I am all on the side of experiments and adaptations! I love the picture of your bbq, so stoked for summer eats and outdoor meals <3ReplyCancel

    • Laura21/04/2016 - 8:19 am

      Thanks Maya :) Outdoor meals are my favourite thing about summer I think. After making this salad, I just want to grill everything!
      xo LReplyCancel

  • renee (will frolic for food)20/04/2016 - 2:05 pm

    i man i SO get that whole thing about having recipes hit you, working on them, putting them on the back burner and then eventually looping around when you finally GET IT. it happens a lot in my kitchen / brain. for me right now it’s a mushroom-based crab cake recipe. anyway, loving this rainbow of nicoise-ish salad gloriousness! you’ve got some dope dressing skillz, girl.ReplyCancel

    • Laura21/04/2016 - 8:22 am

      That moment when it hits you is the best, and it almost always happens when I’m the furthest away from any note-taking equipment haha. Crossing my fingers that you’ll nail that crab cake soon :D :D
      xoxo LReplyCancel

  • Sarah | Well and Full20/04/2016 - 3:26 pm

    I am all for calling this a niçoise salad, and am so glad someone finally made a beautiful vegan version!! ;) But I hear you on the historical accuracy vs. food context question… I made a vegan pho the other day that wasn’t traditionally pho-like at all and was stressing about what to call it on the blog. But it definitely was in the SPIRIT of pho, just as this salad is in the spirit of niçoise.ReplyCancel

    • Laura21/04/2016 - 8:24 am

      It’s such a weird, unspoken thing with food blogs and food media in general. I’m always weary of calling something by a traditional name when I’ve slightly re-interpreted it, but calling this “Vegan spring vegetable salad in the spirit of a niçoise” would have been the most annoying blog post title ever :P
      xo LReplyCancel

  • lindsey20/04/2016 - 6:51 pm

    while i eat eggs (and fish sparingly) i never like the nicoise. but this rendition sounds totally perfect. we’ve been grilling up our fair share of asparagus the past few days too, and this warm weather is for sure bringing out MAJ salad vibes over here. thanks for your endless inspiration, and making salads so much more compelling ;) xo!ReplyCancel

    • Laura21/04/2016 - 8:27 am

      Hope you’re enjoying so much outdoor grilling and eating with that beautiful backyard garden setup of yours, girl :)
      xo LReplyCancel

  • Sophie | The Green Life20/04/2016 - 10:32 pm

    I’ve never been a fan of Niçoise salad, but your adaptation sounds glorious! Well done. Beautiful recipe and photos, as always. <3ReplyCancel

  • Megan @ Meg is Well21/04/2016 - 9:44 am

    I’ve actually never heard of nicoise salad so I looked it up and I think your version looks better anyways. I guess that puts me on the side of innovation and “rules are made to be broken” side of things. I love everything about this salad!ReplyCancel

    • Laura23/04/2016 - 9:11 am

      Thanks so much, Megan. I’m totally into breaking the rules (when it’s a salad at stake hehe)

  • Allyson21/04/2016 - 12:53 pm

    This is what I look for in vegetarian/vegan adaptions of classic dishes, that it stays true to the spirit of the dish. I don’t keep meat at home, and don’t generally eat it, but I will always order a salade niçoise if there’s one to be found. I can’t wait to try this version.ReplyCancel

    • Laura23/04/2016 - 9:12 am

      Thanks Allyson! I hope you get a chance to try and enjoy this one :)

  • Jessie Snyder | Faring Well21/04/2016 - 1:58 pm

    I am SO glad you stuck with this salad version and brought it to us here Laura! I wan too face plant into this dish right now. And this dressing? THIS DRESSING. Happy warm sunny days girl, and lots of grilling in our futures <3ReplyCancel

    • Laura23/04/2016 - 9:14 am

      Hehe I’m glad I didn’t give up on this salad either. Grilling season is upon us yesssssss!

  • Alison @ Alison's Allspice21/04/2016 - 4:41 pm

    I love that you suggest making extra dressing to use throughout the week, a great tip to keep things simple. Grilled asparagus is a favorite of mine, I can’t wait to try this. Pinned!ReplyCancel

    • Laura23/04/2016 - 9:15 am

      I’m all about keeping things easy and streamlined throughout the week. trying to incorporate more recipes and strategies like this on the blog, so totally appreciate your feedback, Alison!

  • Jessica22/04/2016 - 8:16 am

    I can’t wait to try this– I love grilled asparagus.
    My niece is a new and very fussy vegetarian. Protein sources are problematic but she like lentils so, I think this will become a staple in her diet! Thanks!!ReplyCancel

    • Laura23/04/2016 - 9:20 am

      I was once a new and fussy vegetarian that actually hated lentils hehe. Hope you get a chance to try this recipe, Jessica :)

  • danielle // rooting the sun23/04/2016 - 9:54 am

    if the inspiration is there, and the spirit is there, then the embodiment is there and for all intents and purposes this is a damn fine niçoise laura! i love the combination of lentil, asparagus, and olive. you have a beautiful brain, happy spring weather. xoReplyCancel

  • Jennifer23/04/2016 - 4:52 pm

    I made this today and it was delicious! I did put boiled eggs in it (sorry) but the best parts were actually the lentils and the grilled asparagus! Both me and my husband had second helpings, so thank you!. :)ReplyCancel

  • […] Adult Coloring Page for Asparagus Lovers (The Kitchn) Grilled Asparagus and French Lentil Nicoise Salad (The First Mess) Recipes for Asparagus Season (The New York Times) Get the Most out of Your […]ReplyCancel

  • Heather25/04/2016 - 1:30 pm

    Thanks for this!! Made it last night–it’s so great and totally works. Also just a beautiful plate and spring veg inspiration.ReplyCancel

  • Kim25/04/2016 - 5:13 pm

    Made this last night and it was delicious, thank you! I added some extra lentils and potatoes since it was our main (ok, only) dinner dish. The beans add to the Nicoise feeling, but I feel they could easily be left out to simplify.ReplyCancel

  • Derek @ HealthierDay26/04/2016 - 7:58 am

    That looks great and very healthy! We will give this one a try.ReplyCancel

  • […] vegan grilled asparagus and French lentil Nicoise features a ton of spring vegetables, tender baby potatoes, and protein packed legumes. It looks […]ReplyCancel

  • Mary06/05/2016 - 7:59 pm

    Unsubscribe meReplyCancel

    • Laura06/05/2016 - 9:34 pm

      I searched your email address in my subscriber list and nothing came up. If you subscribe by email, you should be able to find an unsubscribe button at the bottom of any post you receive in your inbox. If you subscribe via RSS feed, there should be an unsubscribe feature with whatever reader you use.

  • […] (ispirati e leggermente riadattati da una ricetta di The First Mess): 300g di patate novelle piccole 80g di lenticchie piccole secche 230g di […]ReplyCancel

  • […] Grilled Asparagus and French Lentil version of a niçoise salad was indeed in the spirit of the traditional. All things Springy made […]ReplyCancel

  • […] Green Bean and French Lentil Nicoise Salad by The First Mess […]ReplyCancel

  • Emily03/10/2016 - 6:41 am

    I made a version of this for dinner last night and my husband and I really enjoyed it! Simple, fresh flavors, quick and easy to put together. <3 I made the following changes and am putting them here in case another reader finds themselves in a similar situation: The asparagus at my grocery store didn't look great (I also realize you wrote this in Spring and I'm posting in Fall) so I increased the amount of green beans. I don't have a grill so I roasted the green beans in the oven on 400F (same time I put the potatoes in the pot to boil) with some smoked salt and black pepper, then sprinkled in some fresh lemon juice after they were done. Also I was unknowingly out of white wine vinegar so in the dressing recipe I substituted half apple cider vinegar and half sherry vinegar (1 tbsp each). It was good but I think would have been best with the white wine vinegar as you'd written it. Served sans radishes and with Calvestrano olives. Thanks for the great recipe and inspiration!ReplyCancel

golden milk iced coffee - The First Messpin it!
Spring is finally coming to southern Ontario this weekend, so I’m calling it: iced coffee season is here! View full post »

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  • Gabriella16/04/2016 - 8:32 am

    This sounds fantastic, I’ve never had iced coffee with turmeric before. Though – I’ve got some in my kitchen just waiting to be enjoyed :)ReplyCancel

  • Alex Grady16/04/2016 - 8:38 am

    Looks tasty! Can’t ever say no to coffee whichever type…ReplyCancel

    • Laura17/04/2016 - 8:01 am

      I’m the same way. I’ll never say no to coffee :D

  • Isabel16/04/2016 - 11:30 am

    Snapchat newbie? as if! you’re snappin’ like a pro. i just added you and i LOVE all the shots of Cleo.ReplyCancel

    • Laura17/04/2016 - 8:02 am

      Snapping Cleo is my one area of expertise on Snapchat hehe!
      xo LReplyCancel

  • Sarah | Well and Full16/04/2016 - 12:05 pm

    Thanks for the link love, girlfran! And I LOVE the idea of combining iced coffee and turmeric milk. So simple yet so creative! Also, that article about the chakras and how they relate to your home is great. You always have the best links! <3ReplyCancel

    • Laura17/04/2016 - 8:04 am

      The chakra home article was my favourite of the bunch! So much great insight. Hope you’re having a great weekend, Sarah :)
      xo LReplyCancel

  • Sophie | The Green Life16/04/2016 - 12:55 pm

    Iced golden milk is such a brilliant idea! Gorgeous, as always! I’m totally in love with this series and all those inspiring links. Hope you have the loveliest weekend, lady! It should be a gorgeous one!ReplyCancel

    • Laura17/04/2016 - 8:20 am

      Thank you, Sophie! Hope you’re getting lots of sunshine, too :D
      xo LReplyCancel

  • Amy | The Whole Food Rainbow16/04/2016 - 4:06 pm

    Thanks for the links! I just don’t dare to open the house chakras link as my house is so crammed full and tiny, there’s definitely some blockages going on here! :)ReplyCancel

    • Laura17/04/2016 - 9:02 am

      I know what you mean. As I was reading it, I was visualizing all these slightly crammed spaces in my own house. It’ll all come together someday, right? ;)

  • Emily16/04/2016 - 4:11 pm

    I love this series, thank you for sharing it with us! I just made a version of this with iced earl grey in place of coffee and it’s great!ReplyCancel

    • Laura17/04/2016 - 9:02 am

      Thanks Emily! That sounds so delicious.

  • […] golden milk ice coffee sounds great – definitely making it […]ReplyCancel

  • Maya | Spice + Sprout17/04/2016 - 9:57 am

    I watched the Mario Batali episode and loved it, definitely went down a cooking show internet rabbit hole haha but totally worth it :) This iced drink sounds amazing, I’ve been so into adding turmeric to everything lately! I hope you’re enjoying the warmer Ontario weather, I sure am :):)ReplyCancel

  • Jillian17/04/2016 - 11:11 am

    Really nice set of links this week! I should know better than to click on these posts when I don’t have time to do a good hour of reading ;)ReplyCancel

  • Natalia17/04/2016 - 12:56 pm

    How much I love this recipe! <3ReplyCancel

  • Abby17/04/2016 - 9:21 pm

    I just happened on Seed and Mill when we were in New York City last month! I clicked the link to the article and was just thrilled. I didn’t know you could buy the tahini straight up and am seriously regretting not getting some. The pistachio and date halva was amazing!ReplyCancel

  • That coffee sounds amazing! I have had a warm turmeric drink before but I wasn’t the hugest fan, this mix sounds fantastic especially in being iced. I tried bullet coffee this past week and I am now on the hunt for all different forms of coffee.ReplyCancel

  • I have seen turmeric used in drinks before – I think it’s meant to aid digestion is that right?

    This drink looks delicious and very interesting.ReplyCancel

  • Allyson18/04/2016 - 11:24 am

    I want to be invited to your summer parties! Seriously, I hear you with the whole planning the dinner before even having the space ready thing. I’m not much of a coffee drinker, but I recently just tried drinking turmeric and it’s life changing. If I drank coffee this would be on rotation all week.ReplyCancel

  • Kerri18/04/2016 - 6:36 pm

    I really love this drink after trying! Its like a dirty chai but the spices are much more suited to coffee.. Unfortunately, my blender doesnt grind up chia seeds too well (the slippery little suckers) so next time they were omitted. But I do want to share that this recipe is just as delish, perhaps even more so, when its warmed up! As you know the Southern Hemisphere is cooling down, and Australia is in the middle of Autumn now so I thought why not give it go. I made the milk up the night before and let it stew in the yummy flavours, then frothed it up the next morning for my coffee using our coffee machine and it is amazing!!ReplyCancel

  • […] happy hour + golden milk iced coffee […]ReplyCancel

  • MontanaHappy.com19/04/2016 - 5:15 pm

    This looks fantastic! Can’t wait to try this. Great combination!ReplyCancel

  • Melissa20/04/2016 - 10:18 pm

    Laura – I just found your lovely blog and that makes me happy! A Pinterest pin led me here but I’ll definitely be back. I’m a coffee addict (there, I said it), and I love chai… this actually sounds like a tasty, healthy change of pace! Thanks for suggesting that newbies should start with a small amount of turmeric. I’ve been reading about the health benefits of the spice, but haven’t incorporated it into my diet (unless I’m cooking up a curry).ReplyCancel

    • Laura21/04/2016 - 6:48 am

      Hey Melissa! So glad you found your way here. Hope you try this coffee and that you enjoy it! Once I started consuming turmeric in drinks and smoothies, I never looked back :)

  • […] This recipe for golden milk iced coffee. It makes your cold brew coffee in the mornings that much better! I drank this concoction several times this week and I’m hooked. […]ReplyCancel

  • Heather02/05/2016 - 6:40 pm

    I made this recipe today, including chia seeds and cardamom (1/4 tsp instead of 1/8 tsp). It was DELICIOUS and will definitely be my go-to coffee drink on hot, summer like days. I loved how the blended chia seeds added a little extra thickness to the drink, and the spice mixture was spot on. Thanks!ReplyCancel

  • Virtual Coffee Date V06/05/2016 - 12:31 pm

    […] I’d first talk about my extreme obsession with all things turmeric (I am currently sipping this golden milk iced coffee, and it is over the top good). I have also been making turmeric tahini salad dressing, turmeric […]ReplyCancel

  • Coffee News: April Round Up09/05/2016 - 8:02 am

    […] Check out the full recipe here. […]ReplyCancel

  • Smadar19/05/2016 - 9:04 am

    Just had this and I had to write and thank you for another killa drink recipe. Loooove your happy hour posts so so much!!! This summer is gonna be AWESOME thanks to you. I’m making that carrot lemonade tomorrow.ReplyCancel

  • Cool Coffee Drinks09/06/2016 - 8:04 am

    […] Golden Milk Iced Coffee // The First Mess […]ReplyCancel

  • […] 10. Golden Milk Iced Coffee […]ReplyCancel

herb and garlic vegetable crumble from "Chickpea Flour Does It All"pin it!Chickpea Flour Does It All by Lindsey S. Lovepin it!View full post »

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  • Gabriella13/04/2016 - 7:03 am

    Oh jeeze, I hope you’re feeling better! Those kinds of weeks can be tough. I have to say, I’m also loving Lindsey’s book – it’s fantastic! I’ve made a few of her recipes, but I think I’m going to have to try this one next :)ReplyCancel

    • Laura13/04/2016 - 7:55 pm

      Thanks Gabriella! Glad that you’re enjoying Lindsey’s book, too :)

  • Sarah | Well and Full13/04/2016 - 9:40 am

    So many amazing things going on in your post!! First of all, I love your idea of “nourishment” as opposed to a certain diet or health fad. It really reinforces the idea of bioindividuality, especially when it comes to eating. It wouldn’t make sense if every single person reacted a certain way to a given type of food. Humans are all so wildly different that it’s way more logical to focus on what nourishes YOU as opposed to everybody else.

    And then this crumble…. SO incredibly creative. Actually I don’t think I’ve ever seen a savory crumble before!! Such a great choice from the cookbook. :)ReplyCancel

    • Laura13/04/2016 - 8:24 pm

      Sarah, I’ve never heard of “bioindividuality” before, and now I’ll be googling it all night! Also, this was my first savoury crumble and I don’t think it will be my last. I can’t wait to try the topping from this on some cherry tomatoes at the end of summertime.
      xo LReplyCancel

    • Caprice13/04/2016 - 9:05 pm

      Oh wow, the mention of “nourishment” majorly hit home for me too. Laura, your words are spot on about confusion on social media as to what is truly healthy. I fall into that trap more often than I’d like to admit. Interestingly enough, as I’ve been dealing with my own health/diet-related issues, my craniosacral therapist suggested I ask myself — “What will nourish me?” as guidance when creating my meals. LOVE knowing that I’m not alone in using that as my barometer instead of some restrictive protocol based on someone else’s body :)ReplyCancel

  • Keara McGraw13/04/2016 - 11:07 am

    Savory crumble?! I’ve been so blind to a whole new avenue of comforting goodness. Lindsey’s cookbook looks incredible, I can’t wait to pick it up. So curious to see her chickpea flour explorations.

    When you cook/bake with chickpea flour, do you encounter an oddly tinny/metallic taste from the raw flour? I love the finished product whenever I bake with it, but find it so hard to taste the batter and get a feel for where the dish is heading. I usually just press forward and “hope for the best!”ReplyCancel

    • Laura13/04/2016 - 8:26 pm

      Savoury crumble is where it’s at! Such an easy move for a cozy and earthy dinner. Also, I’ve tried all kinds of chickpea flour brands–I’ve even made my own a bunch of times–and it always makes a batter taste like metal/bean-y to the power of a thousand. Hoping for the best is the way to go! ;)

  • […] What works for my body may not work for yours, and vice versa. In fact, Laura of The First Mess recently wrote about this too – “…It seems like everyone disagrees over what food/behaviour is […]ReplyCancel

  • Debby13/04/2016 - 1:59 pm

    Where did you get your jars with the wood top?ReplyCancel

    • Laura13/04/2016 - 2:38 pm

      Half of them I managed to find at HomeSense Canada and the other half are from Food52’s online shop–although, I don’t think they sell them anymore.

  • Jessie Snyder | Faring Well13/04/2016 - 3:38 pm

    Ah Laura. I feel you. So glad you took a week off. I’m just coming back from a week of as well and am feeling wide-eyed at all of the negative aspects of my job I let take over, and renewed at the opportunity to cut them out now too. I hope you are feeling rested and rejuvenated. This cookbook season has been so overwhelmingly wonderful, so many superb recipes to mooch off of when you just need to not think about something. I agree this book is so inspiring, and your shots of the crumble here have me melting – so crazy gorgeous Laura! Cheers to a happy, healthy, nourished week girl – xoReplyCancel

    • Laura13/04/2016 - 8:41 pm

      Thanks so much, Jessie. I hope a little break makes it easier for you to say “nay” to the things that don’t ring your bell, too. Loved seeing all the snaps of your moving adventure over the last week or so! :)
      xo LReplyCancel

  • Brian @ A Thought For Food13/04/2016 - 5:47 pm

    It’s good that you took some time for yourself. Sounds like you needed it (why does everything have to happen all at once?).

    Welcome back! This savory crumble is just what I’m craving these cool spring nights. It’s a truly stunning dish (as is the book)!ReplyCancel

    • Laura13/04/2016 - 8:46 pm

      I always wonder why all the weird/less-awesome things seem to congregate around the same week. The universe is funny (but sometimes not haha-funny). Our spring is still pretty cool around here as well. Hope it warms up for both of us soon!

  • Allyson14/04/2016 - 12:15 am

    I’m feeling you with this spring that feels like fall thing. This is the second savory crumble that I’ve seen recently, and I’m loving the idea. Perhaps this will be the first thing I make with chickpea flour.ReplyCancel

  • Lindsey14/04/2016 - 8:09 am

    I couldn’t agree with you more about the notion of nourishment. You’re so right that it manifests in various ways for each individual. These photos and your words are so beautiful, and seeing how you made this recipe come to life with your special touch warms me to the core. Thank you for the support and encouragement. xoxo’s!ReplyCancel

  • Claudia14/04/2016 - 8:31 am

    I don’t know what it was but something about last week was truly wonky! several people i know got sick, i was totally out of whack, joints achy, very tired. Thank goodness I was feeling better by Thursday as I had a long yoga teacher training weekend.
    Glad you feel better too! :)ReplyCancel

  • Maya | Spice + Sprout14/04/2016 - 10:49 am

    I love the phrase “cozy carbs” it just describes everything I’ve ever wanted! I totally feel you with the nourishment factor. I’ve been weaving through this end of term exam time with little head space to create super innovative or “healthy” meals. But I think that what is most important is just feeling good in my own body, so thank you for solidifying that idea! I hope you’re feeling better after an off week, this savoury crumble looks like a dream <3ReplyCancel

  • Amy | The Whole Food Rainbow16/04/2016 - 9:02 pm

    Hey Laura I hope you’ve recovered okay. Sounds like it was all meant to be as it gave you some space to be objective. I need that. Hopefully I don’t have to hurt my neck etc. to get it but there you go! I’m so intrigued by Lindsey’s book. I too only use chickpea flour in quite ordinary ways. I love a savoury crumble, my Mum used to make them and I’d completely forgotten, a new memory remembered I love that feeling. xxReplyCancel

    • Laura17/04/2016 - 7:42 am

      Thanks so much, Amy! Almost all back to normal now :) And I love it when those deep memories come to the surface… especially when they’re food-related hehe.
      xo LReplyCancel

  • Chelsey18/04/2016 - 6:25 pm

    Sorry to hear you’ve had a tough week! Cozy carbs and a little downtime does wonders, doesn’t it? I hope you’re feeling better soon.
    The photography in Lindsey’s book is phenomenal. I don’t own it myself but from what I’ve seen it is lovely. Unfortunately my tummy doesn’t agree with chickpeas however I wonder if it would react the same to chickpea flour..
    Sending you loads of positive vibes…Chelsey xReplyCancel

  • Katie19/04/2016 - 6:54 am

    Made this last night, using brussels sprouts instead of the cauliflower (or turnips). My husband put cheddar on his, but I thought it was best with just a big squeeze of lemon. Looking forward to the leftovers!ReplyCancel

blueberry maca "milk" - The First Messpin it!
Well hey there! I hope everyone is settling into the weekend with a calm and sunny outlook. We’re supposed to get some snow here, which kind of feels like a cruel April fool’s joke, but it’ll make for some nice and cozy nesting moments. I plan on doing some serious cleaning and clearing out in my house. Something about those first glimpses of spring that makes me want to open up some extra space for doing, dreaming, and being. Sometimes I look at a cluttered corner or an area that’s kind of “unfinished” in our space, and I catch myself frowning a little bit. Then I move on to the next thing, all dissatisfied and helpless feeling in a way. I think I’ve been doing that a lot more lately, so it’s time to face it all head on. View full post »

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  • I (re)discovered Karlie Kloss through Casey Neysat’s vlog and heard about her code camp there. Such an amazing concept!ReplyCancel

  • Elen02/04/2016 - 10:00 am

    Maca + Blueberries are such a match made in heaven! What a treat to read that interview by the way! You are a star, babe! Have a gorgeous weekend!ReplyCancel

    • Laura04/04/2016 - 12:55 pm

      Thanks Elenore! I hope you had a beautiful weekend :)

  • Jessie Snyder | Faring Well02/04/2016 - 7:34 pm

    Thank goodness for freezer fruit to get through the off-season, amen!? This is so dreamy sounding. Loving the maca. And these links were so stellar, your interview was great Laura! Every time I read one by you I always learn something new. Super fun :). Have a blasty blast cleaning and gutting. I love that we are moving right now cause my urge to throw all necessary things out gets to let loose and do so. YES.ReplyCancel

    • Laura04/04/2016 - 12:57 pm

      My freezer is all fruit (and the odd vegan frozen pizza haha). So necessary to get through the chill. I totally understand that urge to throw away stuff/minimize. Hope the packing is going well ;)

  • Molly02/04/2016 - 10:30 pm

    This sounds and looks incredible, I love maca and blueberry. I recently went through and cleared out years worth of baby clothes and toys – what a task! I actually really enjoy Spring cleaning, so good luck to you!ReplyCancel

    • Laura04/04/2016 - 12:57 pm

      Thanks so much, Molly! I have to admit, I kinda like Spring cleaning too :D

  • danielle // rooting the sun02/04/2016 - 11:21 pm

    laura, so nice to read your interview with aftertastes! i really love your connection to real food – it’s super strong and your enthusiasm for using whole foods has always been the real deal for me. may spring weather be right around the corner for you. xoReplyCancel

    • Laura04/04/2016 - 12:58 pm

      Thanks Danielle! I’m glad you liked reading the interview. We just got a bunch of snow overnight so I think Spring is gonna be a lil while longer… whether I’m doing the spring cleaning or not :P

  • thefolia03/04/2016 - 10:36 am

    Happy Nesting!ReplyCancel

  • Amy | The Whole Food Rainbow03/04/2016 - 2:02 pm

    Hey! I feel the same about my house, literally everywhere I look is in need of serious help! I need about double the space, and a husband with less stuff, help! And one of those macca smoothies please xxReplyCancel

    • Laura04/04/2016 - 12:59 pm

      Speaking from experience: the maca smoothie totally helps! ;)

  • Tash07/04/2016 - 8:58 pm

    I just tried this and the coconut butter made it SO creamy and delicious!ReplyCancel

  • emafox08/04/2016 - 6:55 am

    I love maca! I buy it from the local bio store :) I will try to make similar elecsirReplyCancel

  • Lindsay11/04/2016 - 5:57 am

    The perfect energising spring recipe!! Will most definitely have to try this. I haven’t used maca in many things yet, so excited to test in out properly! Completely agree with you about Karlie, coding camp sounds like an awesome enterprise!ReplyCancel

  • Heather @HeatherChristo12/04/2016 - 3:36 am

    I’m dying to try this beautiful blueberry maca milk recipe!ReplyCancel

  • Marie12/04/2016 - 10:07 am

    Great recipe. It was indeed a happy hour when I served this to my children :)ReplyCancel

  • […] fell in love with this Blueberry Macca Milk post by the wonderous Laura of The First Mess, with her wonderful links to fabulous places, […]ReplyCancel

  • […] just want to share every single one of The First Mess’ Happy Hour drinks.  The blueberry maca milk, the lemon lavender tea latte or the strawberry rosewater chia fresca… What more could you […]ReplyCancel

  • Caitlin28/07/2016 - 10:06 pm

    I happened to have a little fresh squeezed lime juice leftover from another recipe so I threw it in this drink and it was sooooooo good with the coconut flavors!ReplyCancel