Author Archives: sweetlaurel

Favorite Maternity Looks // Sweet Laurel

I love Hatch! I discovered it a bit late in my first pregnancy, and by the time my second pregnancy rolled around, it was my first maternity wear purchase. It’s no wonder why. Hatch creates clothing for the chic momma to be, with everything from everyday essentials to workwear classics. Hatch has clothing for all stages of pregnancy, and nearly all the styles can be worn pregnant, or not! I shot with Hatch around 20 weeks, so my belly was pretty small, but you can see how these styles would work wonderfully around the pregnancy and motherhood clock!

Styles I love:

Athena Top Talk about chic. This top is not only my favorite (and most worn!) color, but it has that elegance factor with a bow at the neck of the back. I just love it! 

The Taylor Jumpsuit I literally don’t think there was anything more convenient created in fashion then a jumpsuit. You just put it on and go! No matching top or bottom needed. Especially now that I’m a mom, with much less time to get ready in the morning, I’ve found myself reaching for a good jumpsuit more than once a week. This jumpsuit is a classic, and like most Hatch pieces, can be worn pregnant or not pregnant.

The Nearly Skinny Maternity Jean Maternity Jeans used to be the worst until this super comfy pair came around. I love the low waist, it is so much better then the over the belly alternative. A good pair of white denim goes along way, and that’s why I love this pair. 

Let me know what your favorite Hatch pieces are!

Apple Butter on Turmeric Bread // Sweet Laurel

Apple Butter on Turmeric Bread

This Apple Butter makes the house smell like a fall haven! I used my VitaClay to make this apple butter, but you can also use a standard slow cooker. The VitaClay is a clay pot that cooks food much faster than a slow cooker, and the clay is completely non toxic! I use it in many recipes for stew and soup as well. The apple butter is so delicious on our Turmeric Bread, and welcomes the fall like no other!

Yield: 6 oz.


4 lbs apples

1 tablespoon cinnamon

1 teaspoon ginger

1/4 teaspoon cloves

1 tablespoon lemon

1/2 cup water


Place water in the base of a slow cooker. Chop apples into slices and place in the slow cooker as well. Stir in lemon juice and spices. Cook on high for about 6 hours in slow cooker, or 2 hours in a VitaClay (my favorite purchase of all time! See head note).

When complete, allow to cool and blend in a high speed blender. Return back to pot and allow to cook longer into a thick compote. In a standard slow cooker, this will take about 6 hours. In a Vita Clay, an additional 45 minutes.

When your apple butter is nice and thick, allow it to cool, then store in a jar in your fridge for up to a week and a half.


Simple Fall Soup \\ Sweet Laurel

Simple Fall Soup

The simple, yet delicious nature of this soup is seriously soothing for the soul. I love the combination of the sauteed veggies and pumpkin, with the slight kick from the cayenne. It is perfect for a cool fall evening, and even more perfect for those with busy days, when you just want to reheat a nourishing soup for dinner and call it a night. This is a great make ahead meal!

Yield 4 servings


2 tablespoons avocado or coconut oil

1 onion, chopped

2 ribs on celery, chopped

3 carrots, chopped

3 cups green cabbage, shredded 

1 tablespoon apple cider vinegar

16 oz pumpkin pureee

1 tablespoon paprika

1/2 teaspoon ground cayenne pepper (or chili flakes for less of a kick!)

1 teaspoon pink salt

2 cups coconut cream (about 1 13 ounce can, I like Lets Do Organic Coconut Cream)


In a large, heavy duty saucepan, heat avocado oil and sauté onion, celery, carrots and cabbage. Cook, stir constantly for about 12-15 minutes until veggies start to soften. When onions start to turn light golden brown, deglaze the vegetables with the apple cider vinegar and continue to cook. When carrots can easily be pierced with a fork, the vegetables are finished. Once veggies finish cooking, remove from heat and allow to cool slightly.

Place cooked veggies, pumpkin, spices and coconut cream in blender and blend for about 2 minutes, until vegetables are completely smooth. Reheat the soup and serve immediately, or make ahead and store in an airtight container for about 2-3 days, and reheat before serving.


Dutch Apple Crumb Pie \\ Sweet Laurel

If you follow along on my  personal Instagram, you know we just had a family apple picking outing at the most beautiful, organic apple farm in San Luis Obispo. We picked nearly 20 pounds of delicious, crisp apples, definitely knowing we’d eat loads of them, but also certainly be baking with them this fall! Here’s a recipe I’ve been very excited to share, because apple pie has always been my personal favorite. I remember enjoying apple pie ala mode nearly every Thanksgiving I can remember. For this pie, I used tart apples, about 5 large Braeburn and 2 large Granny Smith, but you can choose whichever type of apples you like. Enjoy, and remember to share how you and your loved ones enjoy this pie. Xoxo, Laurel

Dutch Apple Crumb Pie


7-8 apples, peeled, cored and quartlered

2 tablespoons coconut or avocado oil

2 tablespoons 100% maple syrup

1 tablespoon cinnamon

1 tablespoon arrowroot powder

Pinch of pink salt

Gently sautés apples in coconut or avocado oil. After about 5 minutes, add maple syrup and continue to stir for 5 more minutes. Once soft, stir in cinnamon, arrowroot and pinch of salt. Stir until a nice evenly gooey texture is formed, about 2 minutes. Remove from heat and allow too cool.

To prepare crust:

2 cup almond flour

1 cup arrowroot powder

1/4 cup coconut oil (melted)

1/4 100% maple syrup

1 egg

Pinch of pink salt

Combine coconut oil, almond flour, arrowroot powder and salt in a bowl. Mix with pastry blender or finger tips until dough comes together. Stir in maple syrup and egg, then shape dough into a ball. Place in fridge for about 1 hour. After an hour, remove from fridge and gently roll out dough into larger circle between two pieces of parchment paper. Place the pie dough into an 8 or 9 inch pie pan. Set aside until ready to fill with apples.

To prepare crumb topping:

11/2 cup almond flour

1 tablespoon date sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil or butter (softened)

2 tablespoons 100% maple syrup

Pinch pink salt

In a bowl, mix together almond flour, date sugar, cinnamon and pinch of salt. Add coconut oil or butter and maple syrup. Using fingers, press ingredients together into a crumb topping mixture. Reserve for half way through baking.

To assemble pie:

Preheat oven to 350. Place the apples inside the pie crust. Bake covered in oven for about 30 minutes. After 30 minutes. Gently press crumb topping on top of apples and place back in oven. Bake uncovered another 20 minutes, until apples are bubbling and crumb topping is an even golden brown. Allow to cool and enjoy!

Pumpkin Spice Latte \\ Sweet Laurel

When season starts to get cool, you can bet that’s when we start making the Sweet Laurel PSL! It’s so simple and made in a blender, it’s practically a winter smoothie!

Pumpkin Spice Latte

Serves 4


Pumpkin spice latte

6 cups almond or coconut milk

1/4 cup pumpkin puree

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

3 dates

1 teaspoon vanilla extract

2 cups freshly brewed coffee (optional)

Coconut cream

1 can coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract

To make the PSL:

Place coconut or almond milk in a blender, along with remaining ingredients. Blend on high, about 2 minutes

Heat mixture over the stove until desired temperature is reached

Pour into 4 mugs and top with coconut whipped cream. Recipe below.

To make the coconut whipped cream

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract.