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  • Kate10/07/2019 - 9:15 am

    I REALLY need to make these. Lemon desserts are our go to treats for the summer as they are often very refreshing. And they are so pretty!ReplyCancel

  • Harpreet11/07/2019 - 12:01 pm

    These look great! I recently inherited a giant bag of limes … do you think these would be tasty made with limes instead of lemons?ReplyCancel

    • Laura18/07/2019 - 2:24 pm

      A creamy lime bar would be so refreshing and good! Especially with all of that coconut cream. Yum!

  • Lin Willett11/07/2019 - 12:26 pm

    Just the ingredients for the crust have me ready to make this! Yum.ReplyCancel

  • Hanhna15/07/2019 - 1:25 pm

    These look so good! I really want to try to make these. May I ask what brand of coconut cream do you use and where do you buy it? Thanks!ReplyCancel

    • Laura18/07/2019 - 3:43 pm

      I’ve used Thai Kitchen, Grace brand, and Trader Joe’s coconut cream in the past. All of them good! I find these in most supermarkets in their International section near the Caribbean or Thai food items that they have.

  • Cassie Thuvan Tran16/07/2019 - 1:28 am

    Those lemon bars look so beautiful. The Love and Lemons’ cookbook is probably spectacular, so lovely, refined, and sophisticated! I will say, I probably will end up eating the crust recipe on its own!ReplyCancel

  • Slaven20/07/2019 - 9:59 am

    These look amazing! Love lemon desserts in the summer!ReplyCancel

  • Suzanne05/08/2019 - 5:04 pm

    This looks so good! Do you use this crust for any other recipes?ReplyCancel

    • Laura06/08/2019 - 12:51 pm

      I haven’t yet. I think it would be great as a raw and vegan cheesecake base. You could even roll it up into little energy bites.

  • Vanessa05/08/2019 - 5:04 pm

    Thanks for sharing! Does it keep long?ReplyCancel

    • Laura06/08/2019 - 12:51 pm

      I kept mine in the freezer for a couple weeks!

  • Dana09/08/2019 - 7:52 am

    My Love and Lemons cookbook lives on my kitchen counter along with my First Mess cookbook! Haven’t tried the lemon bars yet (but now I will!) but I can tell you the flourless almond cookies are fantastic (and also easy!).ReplyCancel

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  • Eva06/07/2019 - 10:58 am

    I loved the article about tree-planting and heartily agree! I live and work at a little Buddhist community in Quebec with a fruit and nut tree nursery – called Hardy Fruit Tree Nursery. I arrived there first as a volunteer and ended up staying long-term. The aim of the nursery is to grow trees that are adapted for cold temperatures, so as to allow people living in cold climates to still be able to be a bit more independent by growing their own fruit. Planting a tree is so wonderful, because at least if it is planted in nature the tree is something that can take care of itself and sow its own seeds for the next generation. Nature is SO generous – just give it a bit of time and from one seed that you have planted it gives you back thousands more that you can plant!ReplyCancel

  • Dana08/07/2019 - 11:31 am

    Girl this pink drink is on point! Can’t wait to try it!ReplyCancel

  • Joseph Chai Whan Kim09/07/2019 - 9:30 pm

    Love this idea. I’ll definitely try it next week with the kids.ReplyCancel

  • Lisa19/07/2019 - 4:00 pm

    This sounds amazing and perfect for the current heatwave!ReplyCancel

  • Aimee30/07/2019 - 11:16 pm

    I had a (rather horrifically) texturally challenged batch of coconut milk whipped cream left over from last night. I used some in lieu of the sweetener and regular plant based milk. It blended up nicely with the hibiscus and raspberry mixture and made a delightfully decadent drink, and nothing had to be thrown out. Thanks for the inspiration!ReplyCancel

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  • Lisa03/07/2019 - 8:14 am

    What a fantastic idea, will need to try them once the heat outside allows me to use my oven again ;)

    Lisa – LisaAdriane.netReplyCancel

  • mary03/07/2019 - 2:48 pm

    What a wonderful idea to make sun dried pesto! the caesar drizzle is very deliciously extra! Lovely recipe:)ReplyCancel

  • Natalie Galbraith04/07/2019 - 10:43 am

    This looks amazing! If we can’t do nutritional yeast is there anything you can think of to substitute it? Thanks!ReplyCancel

    • Laura05/07/2019 - 1:21 pm

      I would add a tablespoon of whatever kind of miso you like to the pesto (I like chickpea miso) along with a pinch of onion powder and some extra salt. You’re just trying to get that well-rounded, super savoury flavour. For the dressing, I would do the same thing, but just reduce the amount to a teaspoon.

  • Ali05/07/2019 - 2:59 am

    These look great! BTW, if you have a dehydrator, tomatoes are easy to dry and totally worth it. Umami bomb central!ReplyCancel

    • Sydney05/07/2019 - 3:14 pm

      I have a bag of julienned sundried tomatoes, not the jarred oil-packed kind. Can I swap these out? If so, about how much oil would you add?ReplyCancel

      • Laura05/07/2019 - 4:44 pm

        I think you could swap in the dry ones! I’d add a 1/4 cup of olive oil. One thing to note though: the pesto probably won’t have that deep red colour and will probably veer more towards brown.

  • Olivia05/07/2019 - 6:07 am

    These look absolutely delicious, and I can’t wait to try them!! What could I add to make a complete meal?ReplyCancel

  • Marissa06/07/2019 - 10:58 am

    Do you think I could boil and smash the potatoes ahead of time, refrigerate, then bake them the day of? Would you add any oven time?ReplyCancel

    • Laura06/07/2019 - 4:41 pm

      I think you could. If you just put the potatoes on the counter for about an hour before you bake them, you won’t need to add oven time.

  • Syndi19/07/2019 - 4:36 pm

    This sounds delicious! I’m assuming you don’t peel the potatoes-right?ReplyCancel

    • Laura22/07/2019 - 11:33 am

      Nope! No need to. They help form a bit of crispness on the exterior :)

  • Erika Hill15/08/2019 - 11:15 pm

    Made these tonight and they were fantastic. The combination of flavors and textures was addicting. I may have to put that caesar drizzle on everything I eat. Including, possibly, desserts.ReplyCancel

  • Lindsey21/08/2019 - 12:38 pm

    I made the pesto and Caesar dressing and then got too impatient to wait for the potatoes. So I threw some sweet potato fries in for a quick bake and put the pesto and dressing on top. So. Good. I actually had to pull back to not eat the tomato pesto straight out of the bowl.ReplyCancel

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  • Heather29/06/2019 - 4:16 am

    This peach tea looks delicious! I love the combination of peaches and green tea. Great tip on making the tea the night before too. So perfect for summer! :)ReplyCancel

  • Mari29/06/2019 - 6:18 pm

    This sounds so good!
    I love your recipes !
    Would it work to leave agave out and let people add if needed?
    My sister lives in Canada and I’m always giving her a hard time about how you Canadians always try to one up our holidays :)
    Have a great holiday!

    • Laura01/07/2019 - 8:23 am

      Hi Mari!
      Yes the recipe would definitely still work if you left the agave out and saved it for serving. Hope you have a lovely 4th ;)

  • Sarah | Well and Full30/06/2019 - 7:20 pm

    I love how fresh and simple this is. Perfect for summer :)ReplyCancel

  • Coffee + Convo07/07/2019 - 7:35 am

    […] Iced peach green tea: Love the idea of blending the peaches. […]ReplyCancel

  • […] it all down with some refreshing delicious iced peach green tea at The First […]ReplyCancel

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This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
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  • Amanda Maguire28/06/2019 - 11:08 am

    Oh my, this sounds like perfection in a bowl! I’m obsessed with the flavors and textures you’ve got going on here, Laura!ReplyCancel

  • Brad01/07/2019 - 8:18 am

    Hey, this was really good. I added some kale to it.ReplyCancel

  • Nina07/07/2019 - 7:05 am

    I made this last night, I halved the recipe, However, not sure if it was the peanut butter – Brand Meridian (UK) It was so thick. I had to use the full amount of water plus more to thin the dressing out. I also used the full amount of lime juice even though I had halved the recipe, to give it more zing! Perhaps the brand of peanut butter did not give the best result, I use this brand as it’s natural and doesn’t contain palm oil and additives I would use less peanut butter next time or maybe even the try light tahini sauce.I would also perhaps try adding fresh chopped red chilli. My husband liked it and it was tasty, but for me for the amount of work chopping and shredding it just lacked something for me,..ReplyCancel

    • Shannon Murphy16/07/2019 - 12:55 am

      I made this over the weekend and it was a hit! This peanut sauce GIVES ME LIFEReplyCancel

  • Rebecca15/07/2019 - 2:50 pm

    Made this yesterday and it is outstanding!!! What a fantastic combination! thank you for the recipe.ReplyCancel