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

creamy miso pasta w/ brussels sprouts from "Love & Lemons" - The First Messpin it!creamy miso pasta w/ brussels sprouts from "Love & Lemons" - The First Messpin it!View full post »

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  • Marieke30/03/2016 - 4:43 am

    I’ve also been a fan of their recipes since forever! Love this pasta!ReplyCancel

  • Agnes {Cashew Kitchen}30/03/2016 - 6:28 am

    Ugh, this pasta sounds TOO good! Everything with miso catches my eye :) I love the idea to cook brussel sprouts with fresh, spring/summery flavors like lemon and dijon mustard, and not only eat it around Christmas time with like pomegranate or hazelnuts.
    I’ve also been following love & lemons since I started food blogging, so I’m super excited about the book! Especially after this praise ;-)
    Have a great day!

    • Laura31/03/2016 - 7:59 am

      Thanks Agnes! I think you’ll love the book. Lots of super fresh and interesting ways to prepare vegetables.
      xo LReplyCancel

  • krystal30/03/2016 - 8:09 am

    This looks amazing! The more I see about this cookbook the more I want to buy it. I’m moving cross-country in a month so I’m trying to whittle down my pantry but this goes on the list for when I buy some more miso!! (Along with more of those peanut miso patties. :D)ReplyCancel

  • Sarah | Well and Full30/03/2016 - 9:41 am

    Ahh a kindred spirit!! I love peeping at other peoples’ healthy grocery hauls. And even my own… when I have an especially good basket filled with vibrant and colorful produce, I have to take a picture. ;)ReplyCancel

    • Laura31/03/2016 - 8:00 am

      I have to take a picture when I have a good haul too! Haha.
      xo LReplyCancel

  • Ashley30/03/2016 - 10:00 am

    I just love your review of the L&L book. I cannot get over how visually stunning it is!! I’ve looked through it a handful of times and didn’t even see this recipe yet. There is just so much goodness in that book! Probably making this for dinner tonight. :) Also, photos = stunning…per usual. Also #2, definitely love checking out what people buy! My favorite is at the natural food store for the exact reason you stated. I like seeing people’s indulgences! hahaReplyCancel

    • Laura31/03/2016 - 8:01 am

      I saw on your snaps that you made it with kale last night! Swoon. And I know what you mean about missing stuff in the book–there’s so much to look at!
      xo LReplyCancel

  • Lindsey30/03/2016 - 10:30 am

    I literally laughed out loud about your grocery cart creeping. I do the exact same thing! I tell Frank all the time that I would love to work one day as a grocery checkout clerk just because I love seeing what people are inclined to buy and stock their fridge with. I’m also a super creep in what my friends and fam have in their fridge – way strange, but so interesting to me. But yes, Jeanine’s book! I love how she showcases new ways of cooking or preparing veg in such an approachable and beautiful way. Big fan of this creamy pasta, going to have to make it soon :) xoReplyCancel

    • Laura31/03/2016 - 8:03 am

      I used to work as the cashier at my dad’s produce and grocery store and I’m pretty sure that’s where my obsession started. I’ve been known to creep the friend fridge too haha.
      xo LReplyCancel

  • Abby @ Heart of a Baker30/03/2016 - 11:03 am

    I seriously can’t WAIT for this book to get to my doorstep! I usually roast the crap out of brussels sprouts, so this recipe is a welcome change :)ReplyCancel

    • Laura31/03/2016 - 8:04 am

      That’s usually my strategy too! I love getting all those ultra crispy little leaves :)
      xo LReplyCancel

  • valentina | sweet kabocha30/03/2016 - 11:18 am

    Hi Laura! There are a lot of recipes with eggs and dairy products in their book? Btw, this pasta dish seems terrific!! :D xoReplyCancel

    • Laura31/03/2016 - 8:06 am

      Hey Valentina, there are a few recipes with dairy and eggs, but it’s mostly a vegan book. Most of the recipes that utilize dairy and eggs could easily be made vegan with some substitutions/omissions.

  • Allyson30/03/2016 - 12:22 pm

    Sauteeing brussels sprouts is one of my favorite ways to eat them. I bet they tasted fantastic with the combination of miso.ReplyCancel

  • Lindsay30/03/2016 - 12:41 pm

    I know the feeling! Am constantly snooping at other people’s groceries! This book and the recipe looks beautiful! I’m definitely going to have to put it on my wish list!ReplyCancel

  • Bella Bucchiotti30/03/2016 - 1:12 pm

    This looks so yummy! I love miso ReplyCancel

  • Jeanine30/03/2016 - 2:45 pm

    Laura, this looks stunning! THANK YOU for the beautiful post.

    4 types of greens, chocolate, cold brew coffee and wine would be in my shopping cart :) All about the balance!ReplyCancel

  • Johanna Woodbury31/03/2016 - 2:39 am

    I’ve cooked brussels sprouts this way a couple times, and I, too, love them.ReplyCancel

  • Maya | Spice + Sprout31/03/2016 - 7:32 am

    I totally feel ya! I am always glancing over into other people’s carts (especially if the lineup is getting long) and am relived to see veggies + salty chips stacked up next to each other – all about that balance riiight? This recipe is beautiful, I love the thoughtful pairing of brussels sprouts and miso, sounds like perfection <3ReplyCancel

    • Laura04/04/2016 - 1:08 pm

      It was such a good combo. Jeanine’s book is loaded with those simple, but totally genius, flavour pairings :)
      xo LReplyCancel

  • Erica31/03/2016 - 8:05 am

    The light captured in your photos is insane. I love the sounds of this dish – the flavors and the colors look incredibly fresh! Jeanine’s cookbook sounds amazing!ReplyCancel

    • Laura04/04/2016 - 1:07 pm

      Stormy clouds were rolling over just when I started photographing this! That’s my favourite kinda light for sure. Hope you get a chance to check out the book :)

  • Jessie Snyder | Faring Well31/03/2016 - 10:51 am

    Isn’t this book magical?! I love how its organized and can totally relate with the backwards meal planning too. This miso pasta sauce totally caught my eye and you make it look even more gorgeous here – need to try this brussels cooking method! They’ve always intimidated me a bit for some silly reason. I love your cart-snooping ;) I do the same but at restaurants, always embarrassing Scott by bending all awkward-like while we walk to our table to scope out peoples’ dishes! Whatevs, I wanna see! ;) Happy L&L cooking this week lady, I’ll be doing the same. xoxoReplyCancel

  • Chelsea | Baked Greens01/04/2016 - 5:27 pm

    Oh, this looks absolutely gorgeous! April is such a tough time in Massachusetts when there’s nothing but greens coming out of local farms, but I’m still craving spring veg. I think I’ll make this this weekend with some fresh bok choy and homemade fettuccine.ReplyCancel

    • Laura04/04/2016 - 1:06 pm

      April is kind of rough on the local food front around here, too. Still tons of root veg, tubers and cabbage ;) I bet this would be delicious with bok choy!

  • thefolia03/04/2016 - 10:45 am

    You wouldn’t be impressed with my grocery haul…I’m lucky if I remember everything I darted out for and if I can keep up with baby bear running around aisles and pulling price markers. I’m certainly impressed with this dish my son loves Brussel sprouts and pasta…lets she if he likes this combination too! Happy hauling!ReplyCancel

    • Laura04/04/2016 - 1:05 pm

      I’m slooooowly getting better at remembering my list when I go to the store haha ;)

  • Monica04/04/2016 - 9:05 am

    This recipe looks wonderful and easy for me too. I would say three years ago i never looked at what someone was buying but now i look all the time at grocery baskets. I even will put something back since i tend to buy a few more non health items which is a great way to fight the urge when i see a super healthy basket zip by me. Two years ago i made a promise NO more frying anything in my house. it was very difficult since raised in the south you ate something fried once a week. This has been our greatest accomplishment and now to get my husband to try miso!!ReplyCancel

    • Laura04/04/2016 - 1:01 pm

      That’s so awesome that you’re motivated by other people’s healthy cart-fuls! I don’t think my will power is that strong ;) Hope you’re successful getting your man to try miso! It’s one of my favourite ingredients.

  • Marry16/04/2016 - 12:44 am

    Made this, liked this! Super easy and just used a regular blender. Didn’t need to add any pasta water to the sauce as it was the perfect consistency. Thanks for sharing this recipe.ReplyCancel

  • […] and basil in the summer, or try the original brussels sprout version, as captured so beautifully by Laura on The First Mess. Long noodles such as spaghetti, linguine, or fettuccine are fun to eat, but penne or elbows would […]ReplyCancel

lemon and lavender tea latte - The First Messpin it!
My man came home with a pretty pot of spring flowers and some vegan and gluten-free cupcakes from my favourite spot the other night. I was obviously so happy in a warm-fuzzy way over the treats and his general thoughtfulness, but he started telling me about a latte that he picked up at the bakery and my ears perked up real quick. It was a lemon meringue sort of number with a tea base. It sounded incredible and I wanted one all for myself like, immediately. View full post »

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  • Jessie Snyder | Faring Well26/03/2016 - 10:37 am

    Oh my goodness Laura this lemon latte is everything I’m craving right now. Your man is so sweet, bring you treats and a stellar recipe idea?! A keeper ;). As for those links, mega loved them this week and am totally on board with the idea of single tasking as well as taking a month off of social media – serious life enrichers right there.ReplyCancel

  • Lily | Kale & Caramel26/03/2016 - 10:56 am

    Want! Can we curl up with this on a misty spring morning and brainstorm how to ban anxiety from our lives and take month-long social media breaks? Kcoolthx.ReplyCancel

  • Sheryl | Healthoop26/03/2016 - 12:00 pm

    Thanks for the tea latte recipe. I have a lot of black tea which i brought from Sri Lanka trip last Dec. Can’t wait to make it :)ReplyCancel

  • Lana26/03/2016 - 12:11 pm

    This looks so so so delicious! I’m definitely going to try it out asap. PS your blog design is really beautiful!ReplyCancel

  • Aubrey26/03/2016 - 1:03 pm

    That lavender latte looks AMAZING. I will have to try that:)ReplyCancel

  • Courtney26/03/2016 - 4:41 pm

    Not only am I vibing with this tea latte, but so many of these links, too! You’re rocking this happy hour feature! :)ReplyCancel

  • Maya | Spice + Sprout26/03/2016 - 10:16 pm

    This sounds so magical Laura! Such a perfect spring treat :) You have so many good suggestions for gluten free/ vegan places in the Niagara area. When I go home to Toronto for the summer I’ll have to take a bike trip over to visit my grandma and check them all out!ReplyCancel

  • Agnes {Cashew Kitchen}27/03/2016 - 4:03 am

    What an awesome surprise to stumble upon one of my recipes while reading your link list ❤️ I read your happy hour post every weekend and I always find so many interesting and useful articles here, so it means a lot that you wanted to include me in it. I absolutely love everything you do too!
    This lemon lavender latte really intrigues me as I’m SO into warming, herbal/spice drinks like this right now. I think it will be a perfect soothing drink for early mornings, as a part of practising a more grounding morning routine (as one of the articles talked about) :)
    Have a lovely Sunday!
    Xx AgnesReplyCancel

  • christine27/03/2016 - 4:46 am

    What an interesting drink – not combinations I would readily think of, but I must try it – I think I have all the ingredients in the cupboard, so that must be some sort of sign! Thank you:)ReplyCancel

  • […] Dreaming of this lemon lavender latte. […]ReplyCancel

  • Tori27/03/2016 - 6:07 am

    lavender is such a great addition to tea and this latte has my name written all over it!ReplyCancel

  • Sonia27/03/2016 - 8:40 am

    I love your blog and can’t wait until your cookbook comes out! Is the lemon oil safe to ingest? I have always been a little wary about ingesting essential oils. thanks!ReplyCancel

    • Laura27/03/2016 - 9:24 am

      Hi Sonia,
      So this concern was brought to my attention after I posted this through a couple emails and social media comments. It seems like a lot of the danger associated with ingesting lemon essential oil is its tendency to “sit on top” of any liquid it’s consumed with (like a drop in a glass of water or something). If you’re going to consume an essential oil like this, it seems like small quantity, dilution + even dispersal within the mixture with some kind of fat and other liquid is necessary. I do both of those things with this drink, but in light of all the articles I’ve recently read about this, I would probably classify this drink as an occasional treat.

  • Gail Orcutt27/03/2016 - 12:48 pm

    I add a drop or two of lemon essential oil every morning to my cup of green tea. What is extremely important is that readers use only THERAPEUTIC grade essential oils. Even some of those sold in health food stores are not safe to use. There are several good companies online (without getting yourself wrapped into an MLM situation.) I like Rocky Mountain Oils. Their oils are therapeutic grade sold at a retail price with free shipping. They also have excellent customer service.ReplyCancel

  • Amanda27/03/2016 - 10:17 pm

    That article from AT on social media breaks was so fucking inspiring. Five minutes after I read it I deleted the Facebook app from my phone and immediately had a positive effect – suddenly I was spending time on the floor with girl instead of scrolling through Facebook feeling guilty I wasn’t spending time with my girl!ReplyCancel

  • Marta & Mimma29/03/2016 - 11:17 am

    looks a little bit like an healthy vegan lemon meringue cake in a glass! sounds amazing..totally need to try it!ReplyCancel

  • Sonia01/04/2016 - 8:01 am

    Thanks for your response about the lemon oil. I will also look into the therapeutic grade as the other reader mentioned.ReplyCancel

  • Tash07/04/2016 - 9:05 pm

    This would be great with some Earl Grey tea. Can’t wait to try this out!ReplyCancel

  • Maria Daniels08/04/2016 - 3:55 am

    I tried it today …. It`s AMAZING :) Thank you so much for the recipe I never tried something like that :)ReplyCancel

sprouted mung bowl with coconut quinoa + beet tahini - The First Messpin it!

This post is sponsored by USA Pulses & Pulse Canada.

sprouted mung bowl with coconut quinoa + beet tahini - The First Messpin it!View full post »

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  • Tori23/03/2016 - 5:13 am

    This bowl is so colorful and gorgeous while tha flavors sound delicious! I am all for this healthy bowl packed with nutrition!ReplyCancel

  • Hannah | The Swirling Spoon23/03/2016 - 6:55 am

    I love the colours <3 I have never tried sprouting my own beans before! Seems like a great time to give it a go, seeing as it's the year of the pulse and all… and I recently bought some succulents to place around the house and am kind of obsessed with them now. A little bit of green here and there can make such a difference!ReplyCancel

  • Rosie Forsyth23/03/2016 - 7:15 am

    Any mention of the word tahini and I am there! That beet tahini, oh my, it deserves all the heart eyes. Thank you for this beautiful recipe, which strikes me as quite perfect for the start of Autumn here in Aus! I can’t wait to try it.ReplyCancel

  • Sarah | Well and Full23/03/2016 - 9:05 am

    Ooh beet tahini! I’ve seen beet hummus before but never beet tahini. So creative, Laura!!ReplyCancel

  • Allyson23/03/2016 - 12:01 pm

    Oh, I’m glad I’m not the only one who found that Vogue story super inspiring. I love the direction you took- this looks lovely. You’ve almost inspired me to start growing my own sprouts and have definitely inspired me to google growing my own sprouts. I hope your March blooms very soon.ReplyCancel

  • Elenore23/03/2016 - 3:24 pm

    I’m totally with you on the whole magnolia thing. Whenever I see them on Instagram I’m like ´well where the heck ARE they?!´ (not where I live, that’s for sure).. On another note, this bowl is total magnificence! Yay for pulses! Mungbean sprouts are always a winner in my book. It’s gorgeous! Love ya, Laura!ReplyCancel

  • Tuulia24/03/2016 - 3:18 am

    I seriously need to get my sprouting game on. The lazy side of me just wants to buy them from the store but the hippie side of me wants to grow it all by myself. So have start listening to that hippie in me and follow your example, finally! Enjoy your weekend xxReplyCancel

  • danielle // rooting the sun24/03/2016 - 9:41 am

    laura – i get your spring/march feelings completely. we’re definitely coddling some plants indoors to help them survive the fickle weather in our region this time of year (insert snowstorm yesterday). but i just keep feeding the universe overages of optimism and hopefully the spring signs will amount to more and more. – – mung beans are one of my favorites. and beets. and beet tahini is one of the most inspiring things i’ve seen this week, thank you. xoReplyCancel

  • thefolia24/03/2016 - 9:52 am

    I can’t wait to try this recipe…it’s the freshest most sophisticated one I have seen…maybe I too will jump on the “high-vibe bandwagon” with this. Happy feasting.ReplyCancel

  • Samm24/03/2016 - 10:37 am

    This looks AMAZING. I’m new to your blog but I’m loving everything. I was also pleased to see the Pulse Pledge! Just last night my husband and I made lentils and rice with crispy onions!ReplyCancel

  • Maya | Spice + Sprout24/03/2016 - 1:47 pm

    beets! tahini! my two fave things together ahhh <3 also loving your photos!ReplyCancel

  • Jessie Snyder | Faring Well24/03/2016 - 3:21 pm

    This bowl totally radiates all of the sunshine and colors the outdoors may be lacking right now Laura, I love this! Also the idea of the sauce on the bottom of the plate brilliant. I am all about those home grown sprouts and mung beans are mega fresh, big big fan.ReplyCancel

  • Amy | Lemon and Coconut25/03/2016 - 1:31 pm

    Looks so fresh and beautiful!I can’t get enough of beetroots they’re incredible vegetables, and tahini too so the combination is great! xxReplyCancel

  • Deborah26/03/2016 - 10:36 am

    You need a recipe newsletterReplyCancel

  • Brian | A Thought For Food29/03/2016 - 10:14 pm

    I want to jump into that bowl. The colors and textures are so vibrant. And really you had me with that coconut. I adore anything coconut (though Eric complains about the texture… But that means more for me!!!)ReplyCancel

  • Maria Daniels11/04/2016 - 3:43 am

    This recipe rocks :) I`ll make it tomorrow for lunch in the office and I`m sure that I`ll get some envy looks :P Thank you!ReplyCancel