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  • McKenzie04/07/2020 - 5:41 pm

    I appreciate your thoughtfulness, (always!) in these posts. I’d love to try the breakfast popsicle recipe, but it looks like the link is broken.ReplyCancel

    • Laura04/07/2020 - 8:43 pm

      Thanks so much, McKenzie. I just checked the link and it should be working!

  • Carey H05/07/2020 - 6:00 am

    Wow, I never heard anything about using monkeys for labor! Thank you so much for opening our eyes to this so we can all be mindful in our coconut purchases <3ReplyCancel

  • Tiffany16/07/2020 - 10:19 am

    Since you said you weren’t sure if we needed a recipe for this, I just want to say that this is a really next level drink in terms of ease of preparation vs. deliciousness. I had always used the boxed milks or creamers in my cold brew, but the canned coconut milk really makes all the difference!! I will definitely be adding this to my daily rotation of beverages that only take a minute to make!ReplyCancel

  • Sheila27/07/2020 - 4:34 pm

    This is SO SO good, and will be on repeat all summer!!!ReplyCancel

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  • Karen Ball01/07/2020 - 2:36 pm

    Can this dip be stored in the freezer for a time?ReplyCancel

    • Laura02/07/2020 - 10:09 am

      Hi Karen,
      I’m really not sure about this as I’ve never frozen a dip before. If I were trying this, I would transfer the dip to a sealable container and pour a thin layer of olive oil covering the entire top surface to preserve the green colour. If you try it, please let us know about your results.

  • dana01/07/2020 - 5:10 pm

    OMG she’s a beaut. Adding it to my cooking list!ReplyCancel

  • Cassie01/07/2020 - 10:23 pm

    Yum! This would be soo good in a veggie sandwich! Cannot wait to try it!ReplyCancel

  • Eva O' Brien01/07/2020 - 11:57 pm

    It looks so tasty! I look forward to trying it! I really like the taste of mint in dips and spreads. On the subject of vegetarian and Buddhism, I happen to be a practicing Buddhist, but not strict vegetarian. Actually I used to be vegan, and have since changed my view.

    In a nutshell it comes down to dedicating the life to changing what is bad not by choosing something outside to be your target – whether the meat and dairy industry or something else – but really beginning with removing the all source of selfishness and wrong inside your own self. Just in case anyone is curious to understand more about a different point of view, I wrote an article about it some time ago for a blog I write about the practice of meditation and Buddhism:

    I hope by the way I am not offending anyone by posting this comment on a vegan blog!! I’m not wanting to persuade anyone to my point of view, just to offer up a different perspective and maybe some thinking points :) Thank you by the way for your great recipes, I have been reading your blog for several years now and consistently enjoy the food I make from here, as well as your good humour and appreciation of actual potatoes (as opposed to the sweet variety, lol)ReplyCancel

    • Laura02/07/2020 - 10:11 am

      Hi Eva!
      I so appreciate your comment and perspective here. Looking forward to reading your blog post and learning more. I promise to keep the potato recipes coming ;)

  • Patricia08/07/2020 - 7:56 am

    Just wanted to say that I made this dip last night to set out for my expanded pandemic household while continuing to make dinner and it was absolutely delicious. Adult kids were immediate fans and we will all add to our repertoires. Had lovely early summer produce from the garden — radishes, the coolest heirloom purple podded/green pea snap peas, carrots and cucumbers — along with fresh mint and a snagged young jalapeño. Couldn’t have come together easier and been lovelier to behold on the counter as we were gathering and working. I agree with a prior poster that the leftovers may be destined as a spread on a toast accompanying some leftover cauliflower soup for my lunch. That is, unless someone gets to it first! Thanks for your beautiful images, which drew me in, and the tasty outcome, that sealed the deal and gave me a perfect opportunity to share your blog.ReplyCancel

  • Debbie Reynolds09/07/2020 - 6:40 pm

    I made this dip last night for my family and they loved it! It was gone very quickly. A perfect summer recipe, using mint and green onion from the garden. Very unique and super tasty. Thanks so much for sharing, Laura!!ReplyCancel

  • Karen19/07/2020 - 2:37 pm

    Wow! This dip is incredible. It is really hot where I live. This dip with fresh veggies and whole wheat French bread hit the spot. Very refreshing!ReplyCancel

    • Karen30/07/2020 - 7:16 pm

      Just tried the recipe with cilantro in place of mint, which is also excellent!ReplyCancel

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  • Joyce27/06/2020 - 6:13 pm

    Perfect!!!! I feel cooler and more relaxed already!
    Chamomile is also reported to support health in so many ways, one of which
    just uncovered is thyroid cancer prevention. Who knew!
    Love, love, love your work/recipes/photos.
    Thank you for sharing!ReplyCancel

  • Rhiannon08/07/2020 - 6:53 am

    Well, I tried was really weird and tasted awful…maybe I overstepped the herb a bit. I drink herbal brews daily, and I know their flavours pretty well, but chamomile can be exceptionally bitter unless it’s brewed exactly right. Mea culpa, I think! I ended up giving it to the dogs; they loved it (anything with any kind milk they’ll drink eagerly!).ReplyCancel

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  • Susan Heller25/06/2020 - 1:04 pm

    Hi Laura, I love your recipes. Thank you for all your posts. Is there a soft cheese other than feta you would recommend for this recipe?ReplyCancel

    • Laura27/06/2020 - 2:12 pm

      Hi Susan,
      You could honestly use any cheese that you like and I think it would work here. Blue, soft goat cheese, even shredded cheddar.

  • Rachel Joseph01/07/2020 - 2:56 pm

    Is there a substitute for the pepperoni I?ReplyCancel

    • Laura02/07/2020 - 10:08 am

      Hi Rachel,
      In place of the pepperoncini peppers, you could use chopped roasted red peppers or even chopped pickled jalapeno peppers if you like heat!

  • Kelsey06/07/2020 - 12:10 pm

    I loved this pasta salad! Only thing I really changed was that I used small white beans instead of chickpeas and no red onion. The best part is that the ingredients don’t get soggy in the fridge (unlike most pasta salads), so it works really well for leftovers. Thanks, Laura!ReplyCancel

  • MacleanNash24/07/2020 - 1:04 am

    This salad is NEXT.LEVEL!
    I made it as is, no cheese and it came together in no time and I’m truly blown away at the amount of flavour that was in every bite! I’ll be making this again and again, year round!ReplyCancel

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  • Elizabeth22/06/2020 - 8:01 am

    Made this – so delicious and yummy and looks exactly like the photos! Made it gf with some gf Grahams. Bringing it to new parents – thank you for the inspiration! Also my four year old son and very much grown husband also adore it!ReplyCancel