wild ginger green smoothie - The First Messpin it!
This is my new favourite green smoothie! If you’re a true-blue, high vibe nerd, maybe you go in phases with your green drinks too? Sometimes I like a more indulgent, mint chip sorta feel, while other times I’m happy to just have a little bit of fruit whizzed up with coconut water and a handful of whatever greens we have on hand. I usually keep the kale for salads, but I kinda like it combined with ginger in this vibrant sip. Plus the colour of it is literally glowing with goodness. I only happened on this combination because I made a porridge that was seriously inedible the other morning (that’s saying a lot for me), and then blended this up in a state of hangry-ness. View full post »

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  • valentina | sweet kabocha25/06/2016 - 6:25 am

    I’m not a smoothie lover, but this one is really worth to try!
    Ps : so cool the oil-pulling infographic ^_^ReplyCancel

  • Pia25/06/2016 - 7:17 am

    If you ask me, chill time and keeping it low-key sounds pretty fine, especially in the company of good people :) Also, thank you again for some very interesting links, a certain someone has gotta get reading now…
    Have a great weekend, Laura!ReplyCancel

    • Shilpa25/06/2016 - 8:26 am

      This smooothie looks perfect for this HOT weather we are having.
      Thanks again for the awesome links. I love Beechwood doughnuts. Thanks for reminding me to get their ASAPReplyCancel

  • Kate25/06/2016 - 8:41 am

    Sounds delicious! The only drag thing you have to have lying around is the kale! I’m definitely going to make this!ReplyCancel

  • Sarah | Well and Full25/06/2016 - 10:32 am

    That article about quitting your job and pursuing your passion is great. When I first read the title I was kind of skeptical, but the article really put things in a new perspective for me. You DO have to have incredible privilege to just go off and purse your passion instead of sticking with a safer, full-time job that may not be as meaningful. I never really thought of it that way though. So I’m really glad you linked to this article today.ReplyCancel

    • Laura27/06/2016 - 12:20 pm

      Happy that you enjoyed it and gained some perspective with that one, Sarah! :) :)
      xo LReplyCancel

  • Aubrey25/06/2016 - 9:45 pm

    Looks like a delicious way to get ginger in!:-)ReplyCancel

  • Izzy Bruning26/06/2016 - 1:14 pm
  • Elizabeth26/06/2016 - 7:14 pm

    Love your blog! Where do you find La Croix in Canada?ReplyCancel

    • Laura27/06/2016 - 12:18 pm

      Hey Elizabeth! I live right by a US border crossing, so I make the trip over to get it and a few other things ;)

  • Lisa Valinsky27/06/2016 - 1:34 pm

    Thanks for the reminder to add coconut water to my smoothies! I’ve been on a coconut milk kick lately, but could definitely change things up a bit.

    Also, loved that La Croix article. They always have the best flavors. :)ReplyCancel

  • Jessie Snyder28/06/2016 - 12:28 am

    This is totally a drink I crave, and since getting a Vitamix I haven’t made a truly green smoothie yet – this may be my first ;). And that slowly smashing frozen things? Love. Its like next level stress bass squeezing ;). Hope your weekend was soo chill + fun at the wedding! xxReplyCancel

  • Elenore Bendel Zahn28/06/2016 - 5:19 pm

    I am officially in love with the gorgeous picture in this post. I think these happy hour posts are SO amazing, Laura and even though all of my days are really crazy full on I still smile when I get that email from you during the weekend. When I’m lucky I get to sneak off for a lil’ while and read it on my phone. However, I hate writing comments on my phone so here I am a couple of days later. Ok. You’re awesome. Love you. Bye :)ReplyCancel

  • Alexandra29/06/2016 - 7:45 am

    Pineapple + ginger in the summer is basically the best combo ever for summer. Looks so refreshing :)ReplyCancel

  • Sophie29/06/2016 - 8:15 am

    I’ve been listening to the Live Dirty, Eat Clean podcast in the car, doing chores, etc. If I weren’t already on the probiotic, plant-based train, my mind would be MORE blown by what Robynne has to say about the micro-biome. She’s so awesome. I’m some of my family to listen. My brother is currently in the hospital for pancreatitis onset by alcoholism. This brings a new perspective on what is happening to hit gut.ReplyCancel

  • Lavues29/06/2016 - 1:15 pm

    Lovely healthy smoothie for the week!ReplyCancel

  • Cassie02/07/2016 - 12:29 pm

    The links you provided below are amazing! Now I can do Chipotle at home, haha! I also love this deliciously refreshing smoothie! Ginger in a beverage is so tasty!ReplyCancel

  • sarah13/10/2016 - 9:36 pm

    Hi, such a beautiful recipe and pictures!!
    I was wondering where the jar was coming from? love those jars!!!ReplyCancel

superfood brownie bites - The First Messpin it!superfood brownie bites - The First Messpin it!View full post »

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  • valentina | sweet kabocha22/06/2016 - 3:12 am

    I love superfoods – I wrote about them in my book and I used them in quite a lot of recipes! And these bites are just perfect for so many different occasions, from the treat on the sofa after dinner to a party with friends ^_^ReplyCancel

  • Tori//Gringalicious22/06/2016 - 7:23 am

    Superfood! So what you’re saying is that I can eat them ALL right? Haha, these look amazing and I totally love your sprinkle choices!ReplyCancel

  • Christine22/06/2016 - 7:51 am

    Even though I love baking and coming up with gluten/sugar/dairy/etc etc etc desserts, little bites like these are the most frequent sweet around my place too. My go-to is pretty similar except I always add lucuma, it adds a caramelly vibe to chocolately fudgey bites and is so delicious. Hooray for simple but amazing treats!ReplyCancel

  • Rosie22/06/2016 - 9:40 am

    These look and sound delicious! I am always looking for new uses for my mesquite powder because I cannot get enough of that caramel taste. Sadly though I malabsorb fructose and so cannot eat dates (or most other dried fruits)… are there any suitable substitutes you can think of? Would love to hear your advice :)ReplyCancel

    • Laura22/06/2016 - 12:03 pm

      Hi Rosie,
      I think you might be able to get away with some cooked sweet potato or pumpkin in place of the dates. It will make for a wetter batter though, so I’d start with a 1/2 cup of either one and work up if necessary.

  • Allyson22/06/2016 - 10:06 am

    Woah. I need to up my snack game- and search out mesquite powder. I can’t wait to try this.ReplyCancel

  • Sarah | Well and Full22/06/2016 - 12:20 pm

    I’m always interested to see various bloggers’ permutations of date/nut bites because somehow their personalities always shine through. But let me tell you, girl, these brownie bites give all those other versions a run for their money ;)ReplyCancel

  • Eden Passante22/06/2016 - 2:02 pm

    These look amazing! And with all those superfoods, I won’t feel guilty for eating a lot of them at once!! Yum!ReplyCancel

  • Abby @ Heart of a Baker22/06/2016 - 8:24 pm

    Ohhh weee girl, these are the prettiest brownie bites I’ve seen! I love that combo of truffle like center and healthy vibez sprinkles! xoReplyCancel

  • Jessie Snyder22/06/2016 - 11:57 pm

    Laura, I dont know how you do it – but these are stunning. And I’m all for that prep ahead and be armed with healthy snacks when hunger strikes, so empowering – xxReplyCancel

  • Tuulia23/06/2016 - 3:13 am

    These kinds of bliss balls were the first thing I made years ago when I got into raw treats, and I still love them! So easy, yet so satisfying. And this look gooooooood! Plus, I really love how you take photos while making the recipe, I just always go straight to the end result! Have to practice my patience I think :) xo!ReplyCancel

  • Jeanette23/06/2016 - 5:43 am

    These look amazing.ReplyCancel

  • Nina - Nourish atelier23/06/2016 - 5:10 pm

    Just reading this recipe gives me cravings, Laura. And the photography is so beautiful, love the warmth and how I can taste these bites through the screen. I wish I had these now. xReplyCancel

  • Cassie24/06/2016 - 10:49 am

    I love these kinds of desserts! Sometimes, I add some almond butter or peanut butter into the date dough, which make it very difficult to roll everything into balls before eating them all! Sometimes I stock my fridge with tons of fruit, but as quickly as we can get it stocked up, we finish all the fruit too!ReplyCancel

  • […] Recipe: Superfood Brownie Bites […]ReplyCancel

  • m.l.12/07/2016 - 9:36 am

    what do you think i could sub instead of pecans? i cannot get them here in spain (at least not organic). but i can get almonds, cashews, hazelnuts… thanks for any advice.ReplyCancel

    • Laura12/07/2016 - 7:20 pm

      I think I’d go with cashews since their consistency is sort of soft (similar to a pecan). Almost any nut would work though, honestly!

  • Jenny18/08/2016 - 2:36 am

    Any idea how long these would keep I the fridge? I could I freeze them if I made a huge batch? They are frickin delicious!!! XxxReplyCancel

  • Lindsay03/09/2016 - 9:16 am

    I can’t wait to make these!! Need to find out about mesquite powder… Not something I’ve come across before!ReplyCancel

  • […] Superfood Brownie Bites – The First Mess […]ReplyCancel

  • Maria08/11/2016 - 10:10 pm

    I don’t have vanilla powder. I have vegan one vanilla protein powder, would that substitute?ReplyCancel

  • Smadar14/11/2016 - 3:58 pm

    I’ve made raw desserts in the past and tend to find them a bit “healthy” tasting, but these bites are pure bliss!!! Thanks Laura.ReplyCancel

citrus miso slaw with 10 vegetables - The First Messpin it!citrus miso slaw with 10 vegetables - The First Messpin it!View full post »

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  • Absolutely love this! I’ve had my favorite summer slaw on rotation recently, and had been thinking about an Asian version with ponzu and ginger. Will need to give yours a try first – because it looks like it’ll hit the spot! Epic recipe as always Laura! <3ReplyCancel

  • Jessica16/06/2016 - 4:45 am

    Oh amazing this is just the salad I’ve been feeling but couldn’t decide on which veggies and dressing to go for, so thank you Laura! So looking forward to your book, your photographs are always stunning xReplyCancel

  • M16/06/2016 - 5:38 am

    Wow! That fennel is a vision! <3ReplyCancel

  • Pia16/06/2016 - 6:11 am

    Sure, 4 veggies would have been fine, but why settle for fine when you can have AWESOME? This salad looks phenomenal and I strongly believe all those colors would even tempt the biggest salad-hater to grab a bowl. In other words, damn am I glad you chose to get wild and went all-in in terms of variety. So all the thumbs up from me, Laura!
    And I hope you, too, are having a great week :)ReplyCancel

  • coco16/06/2016 - 6:24 am

    looks fantastic. I wonder if the salad will hold well in fridge for few days.ReplyCancel

    • Laura16/06/2016 - 6:35 am

      Since all of the veggies are pretty hardy, I think you could get away with holding it in the fridge for up to 2-3 days for sure. It might not be as crisp, but still pretty good!

  • Janet16/06/2016 - 7:22 am

    Arrived home from work, saw the recipe and made it. It was fantastic. Thank you.ReplyCancel

  • Tori//Gringalicious16/06/2016 - 8:02 am

    This is such a stunning salad! I’m constantly amazed at how you can capture a mood!ReplyCancel

  • Katrina16/06/2016 - 8:28 am

    So much colour, flavour, and crunch! Loving all of the vegetables in this gorgeous slaw – it sounds awesome!ReplyCancel

  • danielle | rooting the sun16/06/2016 - 9:07 am

    the time is flying by SO fast – it’s but a blink and giant waves turn this year. i’m a huge fan of slaw myself – most definitely a fresh and perfect compliment to all things summer and love. i adore the dressing, and i love that picture of the fennel (my garden crush this year). happy season laura! xoReplyCancel

  • Anya16/06/2016 - 9:23 am

    What a beauty! I will definitely be making that dressing for lunch soon.
    Happy summer days :)ReplyCancel

  • Lisa Valinsky16/06/2016 - 10:45 am

    My husband LOVES cabbage so we’re all about slaw around here! I forget to make it though – so I’ll add it to my list of salads to make soon.

    Love the idea of the cilantro and pepitas on top too – always good to get extra crunch and flavor!ReplyCancel

  • Sarah B16/06/2016 - 7:39 pm

    If I want to make my slaw look like your slaw… What kind of kitchen tools do I need? Did you use a mandolin? Food processor? One of those little handheld ribbon makers that look like a peeler?ReplyCancel

    • Laura16/06/2016 - 8:35 pm

      Hi Sarah! I kind of mixed it up with the tools. Here’s a breakdown below. -L

      On a mandolin: cabbage, fennel, radishes, beets, celery
      Vegetable peeler: asparagus, carrots
      Sliced with a knife: kale, green onions, cilantroReplyCancel

  • Cassie16/06/2016 - 11:36 pm

    Hahaha, I definitely make all kinds of salads too! The majority of the time, I make a kale quinoa avocado salad, an arugula butternut squash salad, a romaine chickpea salad, or a sesame cabbage slaw salad! All taste amazing. This miso salad is so beautiful and colorful! I love the red cabbage and pumpkin seeds on top!ReplyCancel

  • Brian @ A Thought For Food17/06/2016 - 8:26 am

    What is this “real time” you speak of? If it doesn’t involve likes or hashtags, I don’t know it. ;-)

    This slaw… so many wonderful things in here. And I love that additional crunch from the pepitas.ReplyCancel

  • Heather18/06/2016 - 3:18 pm

    You know how to do vegetables right girl!!! I love everything about this – big salads, less social, living in the moment. I’m trying to be a bit more present as of late. Especially cause Sebastian just started crawling, and changing, and I’m trying to take in as much as possible.ReplyCancel

  • […] We have a family BBQ/potluck later today and I’m bringing Laura’s gorgeous Citrus Miso Slaw. […]ReplyCancel

  • […] avons un BBQ/potluck de famille plus tard aujourd’hui et j’apporte la superbe Salade aux Agrumes et Miso de […]ReplyCancel

  • Jessie Snyder20/06/2016 - 12:42 pm

    This is so my kind of salad. We have been loving a little miso orange dressing here in our house too – and it is a shredded salad’s best friend, isnt it? This one you have here looks so dreamy and fresh. Its hella hot here right now an this is all I want to eat. Thanks for the reminder to take screen breaks and actually interact with your food and brain ;) its all too easy to turn into a robot. Another week of wisdom + inspo from you that I am so grateful for – xxReplyCancel

  • Elenore Bendel Zahn20/06/2016 - 3:23 pm

    I love your writing, I love your recipes and the heart and the humor that explodes within all of it. You, darling are ah-mazing. Im the biggest fan of slaws (how is it that veggies turn so.darn delish + sexy when thinly sliced?!) but I often add a creamy dressing like with avo or nuts. Will try your very sophisticated one though!


  • Amy | The Whole Food Rainbow21/06/2016 - 10:03 am

    Hey Laura! I’m LOVING the explosion of coleslaw colour it’s so beautiful! I’ve just emerged from a Fixer Upper addiction (I’m not pointing any fingers but… :) <3ReplyCancel

  • Celeste l The Whole Serving24/06/2016 - 5:21 pm

    Love all the beautiful colors in this salad, it’s like eating the rainbow. I crave status like this during the hot summer months.ReplyCancel

  • jan24/06/2016 - 6:27 pm


    I just love your blog!

    The shallow green bowl in front of the lovely plants in the window pic caught my eye. Could you please share where you purchased it?

    Thanking you in advance.


  • Kate26/06/2016 - 5:30 pm

    My eyes! This is one gorgeous salad. I can’t ever get enough slaws. I’m still living on cookbook leftovers, but I hope to get back to a more normal dinner routine before too long.ReplyCancel

  • […] Citrus Miso Slaw with 10 Vegetables (The First Mess) […]ReplyCancel

  • Bowhaus19/11/2016 - 6:24 am

    Looks delicious and will definitely try this, or something similar. I like the way you say ‘or of your choice’ cos we all like slightly more of this or less of that, or this is in season right now, so gotta use that. I’ve been making a lot of versions of Ottolenghi’s “Fancy coleslaw” which I love, and this is similar, but with a different, zingy twist. Looking forward to chopping and eating. Thank you.ReplyCancel

strawberry rosewater chia fresca - The First Messpin it!strawberry rosewater chia fresca - The First Messpin it!
Do chia drinks freak you out? I kind of gravitate to the juices and other drinks with all the little floaties in them. I’m all about that hydration any way I can get it. My man is the opposite. One time on a little day trip in the Boston area, we stopped at a Whole Foods for a quick lunch and my chia kombucha just exploded out of the bottle and he had to actually look away because he was so grossed out. Anyway, I got to drink about half of that kombucha, and the salad that I made that day was memorably choice. View full post »

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  • Eugenia11/06/2016 - 5:08 am

    This sounds lovely! I can imagin strawberry/melon aguafresca .. Youmie!!
    Thanks for the recepie!ReplyCancel

  • Kamilla Haaland11/06/2016 - 7:55 am
  • Marsha11/06/2016 - 8:14 am

    I love your blog and look forward to your posts. Would there be a way that the type font could be a little larger?ReplyCancel

    • Laura11/06/2016 - 8:46 am

      Hi Marsha! I’ll try to play around with the font size to make it more readable. Thanks so much!

  • Gabriella11/06/2016 - 8:15 am

    This chia fresca looks so unbelievable. Such a gorgeous color – and some of my favorite ingredients! Happy weekend :)ReplyCancel

  • Sarah | Well and Full11/06/2016 - 9:54 am

    One of my best friends makes this amazing chia drink with aloe water, lime juice, and chia seeds. It’s so addicting! I love the idea of adding strawberry and rosewater, such delicious choices :) Also, grilled cocktails, whaaat? What an interesting idea! I’ll have to try one out this summer :)ReplyCancel

  • Sarah F11/06/2016 - 11:02 am

    So gorgeous!! I admit I’m a little wary of things floating in my drink (I’ve never even had bubble tea!) but I could totally get down with this. Oh and my man is completely freaked out by anything kombucha, hehe.
    Thanks too for the women over 30 link– made my morning. :)ReplyCancel

  • danielle | rooting the sun11/06/2016 - 11:35 am

    the strawberry and chia looks so refreshing, laura! i’ve been in that volcanic kombucha chia situation many times before – always chaos. lovely interview!ReplyCancel

  • Sophie11/06/2016 - 12:59 pm

    This looks so summery and fresh! Dating myself here, but chia fresca always reminds me of the grown up version of Orbitz ;)ReplyCancel

  • Izzy Bruning11/06/2016 - 1:18 pm

    Looks lovely!
    Great photos as well!
    Izzy | https://plantbasedizzy.wordpress.com/ReplyCancel

  • Vee12/06/2016 - 7:40 am

    Your happy hour links are my fav. I love the mix of natural health/wellness with a good dose of realness and honest reflection. I’m a long time fan of your way of keeping it seriously real. xReplyCancel

  • Erin13/06/2016 - 12:48 pm

    Hi Laura, not sure if it’s my computer….but the Ayruvedic Beauty link goes to the nourish_atlier site.ReplyCancel

    • Laura13/06/2016 - 1:58 pm

      So sorry about this! All fixed up with the proper link now. Thanks for the head’s up.

  • Amina13/06/2016 - 11:33 pm

    This looks delicious! And the photos are so captivating.ReplyCancel

  • Alexandra14/06/2016 - 7:48 am

    Strawberry AND rose water? Sounds like a winner! I’ve never tried chia in drinks other than smoothies but it sounds pretty awesome :)ReplyCancel

  • Shiva mantra18/06/2016 - 9:47 pm

    Oooo! This looks so good!ReplyCancel

  • Ella Frances21/07/2016 - 3:38 pm

    Wow, Laura, this looks stunning! I am so inspired, sounds delicious!ReplyCancel

  • […] Strawberry Rosewater Chia Fresca from The First Mess […]ReplyCancel

  • […] First Mess’ Happy Hour drinks.  The blueberry maca milk, the lemon lavender tea latte or the strawberry rosewater chia fresca… What more could you wish for this […]ReplyCancel

blueberry spelt waffles w/ rhubarb cashew cream & turmeric granola (vegan) - The First Messpin it!blueberry spelt waffles w/ rhubarb cashew cream & turmeric granola (vegan) - The First Messpin it!View full post »

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  • Shannon08/06/2016 - 3:34 am

    Tumeric granola? Rhubarb cashew cream? I am in awe of your food brain and your recipes are always a huge pleasure to read/reflect on/put together.ReplyCancel

  • Julia @ HappyFoods08/06/2016 - 3:57 am

    Gosh I am craving waffles now!It’s a pity I have no waffle maker :( otherwise I would have already been in my kitchen making these!ReplyCancel

  • valentina | sweet kabocha08/06/2016 - 4:42 am

    1. We completely share the same feeling about never making the same thing twice – and when my man says “I like this main plate!” he never sees it again. Sorry.
    2. I love breakfast and I think that you should really post what you like, not everytime, but what people want for 70% and what you want for the other 30%! Really, this recipe is amazing!
    3. These photos are STUNNING <3


  • Gabriella08/06/2016 - 7:27 am

    I second you here – I LOVE breakfast. Almost too much. Regardless, this looks phenomenal! I love the bright colors of the rhubarb cashew cream.ReplyCancel

  • Carolyn08/06/2016 - 7:57 am

    I love reading all of your recipes/posts, I love the passion you have for fresh food and simple ingredients that are always full of flavor. Breakfast is my favorite meal of the day, and would love to see more posts! even if its a basic bowl of oats because I know that you would show me how to elevate a simple delicious breakfast to the next level!!! this is my favorite blog ever, you are inspiring and creative and very talented!!! Rock on girlReplyCancel

  • Lana08/06/2016 - 8:51 am

    Ahh this looks SO delicious! I’m kind of working on a vegan fritter recipe of my own, and I can only hope it turns out as good as this!ReplyCancel

  • michelle08/06/2016 - 8:53 am

    GORGEOUS girl. I cannot wait to make these! And re: obsessing over google analytics/metrics: I feel like the more you overthink what people want from a content perspective, the less authentic it will feel, and therefore the less compelling. There’s nothing wrong with listening to your readers feedback, but if you base everything you do off it, it’s like listening to a radio station that just plays the music I already like – I’m never discovering something new! People come to your site because they value your unique perspective/creative mind. I think it’s worth trusting in that.ReplyCancel

  • Abby @ Heart of a Baker08/06/2016 - 8:57 am

    I feel the exact same way, sometimes I can get too caught up in the ‘will this be a good title/be too weird/ have too many things’ that I avoid making something that I’m truly passionate about. These are gorgeous dear Laura! xoReplyCancel

  • Claudia08/06/2016 - 9:27 am

    I agree with other posters, I fully believe that you should post what feels right to you! you have a very loyal following, i certainly don’t make every recipe but i always enjoy reading your posts, matter of fact it’s one of the few I make the effort to check out!ReplyCancel

  • Haley @ Brewing Happiness08/06/2016 - 9:33 am

    Oh my gosh. I think you were reading my mind when you wrote this post. I’ve been feeling the same way with trying to create the “right” recipe, instead of just following my heart. Mixing creativity and business can be such a hard challenge. Hopefully we can both find the balance! Anyway, this recipe is great! xoxoReplyCancel

  • Ashley08/06/2016 - 9:36 am

    Long live breakfast and creating from within! Hearts.ReplyCancel

  • Grace08/06/2016 - 10:22 am

    I’ll be pinning the hell out of these gorgeous waffles girl! ;)ReplyCancel

  • Kate Minor08/06/2016 - 10:46 am

    Oh my gosh, such a good, honest post. I totally know what you mean. As a creative, I feel like I am asked to make things that would be “popular” but it doesn’t feel as genuine. I definitely have to make things just to express me and my current mood sometimes! Great post and lovely photos! :)ReplyCancel

  • Heather08/06/2016 - 10:50 am

    I absolutely love everything you post and would be excited to read recipes from you that are 10 minutes meals to the most complicated. Everything you post is beautiful and inspiring. Many thanks!!ReplyCancel

  • Sarah | Well and Full08/06/2016 - 11:05 am

    I literally just wrote about this! We food bloggers tend to put so much damn pressure on ourselves. But then I think sometimes we lose a little bit of our creativity along the way, by trying to get the optimal post title / recipe name / etc, like you said. It’s maddening. But ultimately you have to do what’s right for you, whether that be following the plugin’s suggestions or doing what you chose autonomously. To each their own! :)ReplyCancel

  • Sophie08/06/2016 - 11:11 am

    Beautiful. Creative. Put in my mouth now.
    Question – Off the top of your head, what else might you do with this rhubarb cashew cream? Fruit dip?ReplyCancel

    • Laura11/06/2016 - 8:54 am

      Hi Sophie, I used my leftover cashew cream to top overnight oats for the most part, but you could certainly use it on any hot porridge, as part of a granola bowl, whipped into a rich smoothie with berries, dolloped on top of some kind of fruit crumble/crisp… lots of options! ;)

  • Amanda | What's Cooking08/06/2016 - 11:34 am

    I still think breakfast is important and it’s good that you’re having these thoughts because I learn through reading your blog and each recipe is a revelation in flavor combinations or substitution if you’re changing your diet. I also totally get trying to outdo yourself and expectation. I’d say this post does both. It takes a classic, but makes it absolutely amazing and provides a great alternative for someone like me who is just starting to experiment with alternate dairies and flours. It’s good to keep your eye on these things as a businesswoman, but it’s these feelings you express that makes your blog so honest and wonderful. Keep it up. You’re an inspiration.ReplyCancel

  • Pia08/06/2016 - 11:52 am

    Although my inputs are probably not particularly necessary, especially since all the lovely ladies above have already voiced exactly what I think (and more), I do want to actually say it myself, too:
    You do you.
    Not everyone checks your site with some sort of expectation. I for a fact, don’t “expect” anything in particular from the blogs I am subscribed to. Not at all. I follow them because I just want to see what they create, regardless of whether it’s a breakfast food, something high in protein, or something sugar-laden -I just want to see and read it for the sake of doing just that. Of course I know not everyone is as weird as I am (I am obsessed with reading all those epic recipes and looking at gorgeous photographs, but in all honesty, I cannot recall the last time I followed a single recipe….Who knows though, maybe that will all change at some point?) but still, I say, post what YOU want to post or feel inspired by. Don’t just focus on what others might want, mix it up, find an in-between kind of way, or whatever works for you, and see what happens. What’s really THE worst thing that could ensue? And would even that genuinely be so bad or the end-all?
    And finally, one thing that I can assure you is that the weirdos, like myself, are undoubtedly going to stick around nevertheless :)ReplyCancel

  • Jodi08/06/2016 - 12:03 pm

    I think you just spoke to the hearts of a million food bloggers. Recipes and food should have no restrictions – thank you for putting this out there Laura. You could have posted only that picture of the rhubarb + hose and I would have pinned it a million times over. Inspiring as always. Excuse me while I go out and buy a waffle maker now. xReplyCancel

  • Smadar08/06/2016 - 12:16 pm

    That’s it, I’m getting a waffle iron.ReplyCancel

  • Anna // the karmavore08/06/2016 - 1:08 pm

    I would argue I search blogs more for breakfast recipes than dinner! PLEASE always share yours!!! Especially the random, “too simple” or “too weird” ones…I feel that.

    I almost always eat breakfast alone, so whether or not they impress someone else isn’t always important. For me breakfast is more about something rather unimpressive yet “genius” that I can make over and over and over again.

    This one, however, is a total star and I think the boyfriend would love it. Looking forward to my grain-free diet being over so we can try it!!

    b. yourself always <3ReplyCancel

  • Jessie Snyder | Faring Well08/06/2016 - 1:51 pm

    Thank you for this Laura. Really, truly, thank you. Looking up to you as I do, and still in the early stages of being a full time creative in this food blogging world, these struggles are already so real – and your honesty here is really settling my heart right now. You are amazing, truly gifted, and a constant source of inspiration for so many. But most importantly, you are you – and you need to be you, feel like you, and express you. And if it means more drop-dead-gorgeous waffles such as these, let your light shine girl!ReplyCancel

  • Jessica08/06/2016 - 2:18 pm

    I hear you on the numbers side, but the recipes that are truest to you will always stand out. I love everything you make :)ReplyCancel

  • Izzy Bruning08/06/2016 - 3:21 pm

    Wow these looks so amazing!

  • Renee08/06/2016 - 3:50 pm

    WOW I love this!!! Your recipes are absolutely divine and they always inspire me to get into the kitchen and come up with something new. Can’t wait to whip these up xReplyCancel

  • christina08/06/2016 - 10:48 pm

    Ah, screw the numbers. I keep coming back here because the food I make from your recipes tastes great — breakfast, lunch or dinner. I say make what you like (coz so do I!)ReplyCancel

  • Sophie08/06/2016 - 11:18 pm

    Yes, yes. yes, to all of this <3 I could gobble up a whole plate of this right this moment! And while breaky might not bring in the numbers, I just read pink things are the most Pinned – so you're totally winning this post ;)ReplyCancel

  • Tracey09/06/2016 - 10:49 am

    I agree with one of the above commenters, when i look at new food blogs the breakfast recipes are the first ones i peruse.

    Is there a secret to cashew cream? i soak my cashews for the allotted time, i use a Blendtec but i’ve never been able to get the creamy result like your rhubarb cream above. I tried adding some coconut water and eventually finished with my immersion blender. any tips?ReplyCancel

    • Laura11/06/2016 - 8:52 am

      Hi Tracey! Thanks so much for this. I honestly think it’s just nailing a cashew:moisture ratio, which obviously shifts if you’re throwing things like cooked fruit into the mix (like with this one). You also just have to be really persistent in stopping the motor to scrape everything down. I also tend to let the blender go on high for a bit longer than most maybe. By the timer my cashew creams are done, the blender has worked long enough that the cream is quite warm when I take it out.

  • Rita09/06/2016 - 11:49 am

    Loved to read this, super honest and true! You do you. :)
    Oh, and this cashew cream is pretty much the FLUFFIEST I’ve ever seen! Boy, do I wish rhubarb was a thing in Portugal. Much love xoReplyCancel

  • Carolyn09/06/2016 - 1:17 pm

    These look great and weird and delicious and like they were imagined by a creative human, not a robot blogger!ReplyCancel

  • Lizzie10/06/2016 - 10:58 am

    I definitely understand there is a lot of pressure to do well, especially when this is your livelihood, but I love breakfast recipes!! Do moar! (and your desserts are just ah.mazing) Especially as a working lady, Saturday and Sunday brunch are when I get to take my time in the kitchen and luxuriate in the process. I absolutely love having your beautiful and inspiring recipes to work from :) And I can’t be the only one who is totally intrigued by ridiculously complex processes – the more involved it is, the more I’m excited to try it, like this https://tienlon.wordpress.com/2014/12/10/chocolate-panettone-recipe-by-the-one-and-only-matt-tinder/ (making a mother? 20 hour prep time? game on)

    On a completely different note, do you have any tips for getting thicker things out of a vitamix? I always end up just using my hands to get those last bits of cashew cream out…ReplyCancel

    • Laura11/06/2016 - 8:49 am

      Hey Lizzie! Thanks so much for this. I feel your pain on extracting stuff from the Vitamix! I have a nice, small spatula from a company called GIR (I think they call it a “mini” on their site) that I use for stuff like this and it manages to get most of whatever I’m making out. It’s actually one of my most-used tools in the kitchen in general.

  • Maia10/06/2016 - 11:33 am

    It constantly annoys me that most of the things food bloggers write these days sound exactly the same – every recipe description uses exactly the same phrases! The reason I love your blog is that it isn’t like that, that you’re honest about the food and how it makes you feel, so please do continue the good work :) And these waffles look incredible…ReplyCancel

  • Shelly @ Vegetarian 'Ventures10/06/2016 - 4:36 pm

    You are speaking straight to my heart right here. I just made a commitment last month to start posting more meals that I actually make for dinner because it seems silly not to. I’m always worried about them not being fancy enough for the blog but I just really freaking like red beans and rice so why not post about it?ReplyCancel

  • Cassie11/06/2016 - 8:41 pm

    I totally feel the pressure about posting more of a certain category. I’ve been wanting to post more about fitness and exercise but sometimes I just don’t feel like it and I go with my intuition. Blogging has to be something that you love, not an obligation!ReplyCancel

  • Tirion12/06/2016 - 2:25 am

    Just discovered your blog. Soooooo happy! I just bought a waffle maker and my recipe catalogue is growing! :)ReplyCancel

  • […] blueberry spelt waffles with rhubarb cashew cream & turmeric granola look […]ReplyCancel

  • Shelley13/06/2016 - 8:27 am

    Such beautiful, honest words Laura – and so easily relatable to so many of us who share this space. One can never have too many waffle (or breakfast) recipes and I will value anything you post here, always. Keep ’em coming!ReplyCancel

  • Caroline13/10/2016 - 1:11 pm

    This is so beautiful and looks so scrumptious! Love everything about this post!ReplyCancel