Popping in so quick today! The First Mess Cookbook is finally out, and while I know that you guys may be experiencing some book news-related fatigue, I’m just happy that it’s making its way out to so many of you. I gush about how grateful I am for your support as often as I can, but I can always gush a little more: Thank you so much. I love seeing what you’re making, so please feel free to tag me on Instagram and use our official hashtag too: #FirstMessCookbook.
I’m sharing the Hot Pink Beet Protein Smoothie because 1) it’s hot pink, and 2) I actually drink this all the time! I love that it isn’t too sweet and that it capitalizes on a cellar-hardy vegetable like beets. Throw in some citrus, almond butter, frozen summer berries, a sprinkle of chia, and you’ve got an energizing blend that’s really fun to look at ;) I know the combination seems a little offbeat at first glance, but that earthy sweetness is so right with the tart and rich components here.
While I’m here with you, I thought I’d share some recipes from the book that have been popping up on some of my favourite blogs. I keep a running list on my cookbook page, but I just really wanted to bring all of these beautiful photos and interpretations to your attention. Sharing your work with the community is what makes it feel real! Here’s what we’ve got so far–I think the Burrito-Stuffed Sweet Potatoes are winning the popularity contest.
French Onion Lentil Pots with Onion Cream Toasts // Kale and Caramel
Miso Millet Polenta & Eggplant Bacon // A Cozy Kitchen
Cookies for Breakfast // The Crunchy Radish + Will Frolic for Food
Vanilla Corn Cake with Roasted Strawberries // Apt. 2B Baking Co.
Mega Clump Granola // Brewing Happiness
Red Flannel Beet Hash with Dill // W U H A U S
Small Batch Roasted Soup // Well and Full
Fudgy Nut and Seed Butter Brownies // One Part Plant + What’s Cooking Good Looking + Double Thyme + A Couple Cooks
Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets // Vegetarian Ventures + The House by Greenhouse Juice + A Beautiful Plate + Love & Lemons + Naturally Ella
Cider and Sunflower House Dressing // Faring Well
Moroccan Stew + Sunshine Everything Crackers // Golubka Kitchen
Coconut Macaroon Cookie Truffles // wildernessa
Seedy Sesame Granola Bars with Chocolate // Flourishing Foodie
Broccoli Caesar with Smoky Tempeh Bits // Earth & Oven
Lentil Crunch Salad with Pepperoncini Dressing // With Food + Love
Easy Gluten-Free Waffles + Maple Spice Buckwheat Crispies Cereal // Tending the Table
Brussels Sprouts Salad with Lime and Miso // The Green Life
Weeknight Root Vegetable Dal // The Healthy Maven + Blissful Basil
Sweet and Sour Cabbage Stew with Rosemary // The Perpetual Season + Wholehearted Eats
Burrito-Stuffed Sweet Potatoes with Rustic Salsa and Guacamole // Yum Universe + Cookie + Kate + Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner
Whipped Lentil Chipotle Dip // Spabettie
Book Club Tuesday Review // Shipshape Eatworthy
Book Review // eat. live. travel. write
Roasted Cauliflower with Green Tahini // A Brown Table
Brussels Sprout and Shiitake Potstickers // Brooklyn Supper
Spiced Cauliflower Steaks with Walnut Sauce // Sprouted Kitchen
Cozy Lentil Soup // Pure Ella + Diala’s Kitchen
Vanilla Coconut Coffee Creamer // Dishing Up The Dirt
Lazy Steel Cut Oatmeal // Heart of a Baker
Plant-Powered Protein Pancakes // Dolly & Oatmeal
Eggplant “Bolognese” Pasta // A Sweet Spoonful
No-Bake Peanut Butter “Cookies” // Sweetish
Roasted Chili Basil Lime Tofu Bowls // Floating Kitchen
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HOT PINK BEET SMOOTHIE
Print the recipe here!
NOTES: I’m recommending a high speed blender for this one because raw beet, as you may know, is quite firm. This smoothie is equally good with a cooked beet though–maybe even a touch creamier!
1 juicy clementine or tangerine, peeled and broken into segments
1 small beet, peeled and chopped
1⁄2 cup (125 mL) red berries of choice (such as raspberries or strawberries)
1⁄2 ripe banana, preferably frozen
2 tablespoons (30 mL) raw or roasted almond butter (I prefer roasted)
1 tablespoon (15 mL) chia seeds
1 cup (250 mL) unsweetened almond milk
1⁄4 teaspoon (1 mL) pure vanilla extract
pinch fine sea salt (omit if using salted almond butter)
Place the clementine, beet, red berries, banana, almond butter, chia seeds, almond milk, vanilla, and sea salt, if using, into a high-speed blender. Blend the mixture on high for 2 minutes, or until completely smooth.
Serve the smoothie cold.