Do you ever read see one of those instagram profiles or food blogs that are exquisitely styled, with gorgeous colors and recipes? Do you ever wonder what goes into that and how much time it requires to develop a body of work around food, social media and blogging?
In this episode, I talk with chef Laura Wright about what it takes to create her food blog that showcases seasonal vegan recipes with beautiful photographs and captivating stories. We talk about how she grew her business, blog + social media community over the last 10 years. As well as her process of creating her visually stunning cookbook, The First Mess.
We cover her inspiration for creating new recipes, her favorite flavors, and her advice to food bloggers and how her business influenced her personal growth -- and taught her to love and nourish herself.
1/4 cup raw cashews, soaked overnight and drained
1 teaspoon raw cacao powder
1 teaspoon virgin coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
tiny pinch of sea salt
sweetener of choice, to taste
5 drops Wild Abundance Elixir
12 oz hot coffee, or an herbal coffee likeRasa (especially the Cacao Rasa) is also excellent
In an upright, high speed blender, combine the drained cashews, cacao powder, coconut oil, cinnamon, cardamom, sea salt, sweetener (if using), Wild Abundance Elixir, and the hot coffee. Blend the mixture on high for 30 seconds, or until completely creamy and smooth. Enjoy!
Laura grew up working at her family’s local food market and vegetable patch in southern Ontario. After attending the University of Toronto, culinary school, and working for one of Canada’s original local food chefs, she launched The First Mess and quickly attracted a large following. The site’s content is 100% plant-based with a focus on seasonality and sheer enjoyment of what the earth has to offer.
Home cooks head to The First Mess for Laura’s simple-to-prepare seasonal plant-based recipes, beautiful photographs, and approachable take on everyday wellness.
After features in The Washington Post, GOOP, Saveur, Food 52, Oprah.com, and Tim Ferriss’s weekly email, The First Mess Cookbook was published internationally.