Purely October Magazine | 2015

october, 2015

purely october. a purely elizabeth publication.

happy birthday purely. we turn 6 this October! take a look back at our journey.

toast 5 ways we take ricotta, pumpkin nut butter, roasted butternut squash, lentil spread + more to make the most decadent toasts you've ever had!

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introducing our single serve cups! + a recipe for your new favorite breakfast...

W

elcome

to our new mini mag!

what's the mini mag?

Rather than just one seasonal magazine, we're now releasing monthly mini mags, so that you'll have fresh new recipes at the start of each month! We'll also update you on our latest products, new stores and exciting happenings. Plus, mini versions of everything are cute!

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new stores.

You can now find us at....

Shaws Gelson's Zupan's markets Kowalski’s markets Bristol Farms mollie stones ....................................

6 years!

We're celebrating our 6 year anniversary this year! How crazy is that?? We've come a long way since selling muffin mixes at a triathlon and couldn't be more grateful for our success.

Take a look back at our journey!

our favorite pins of the season. [ follow us for more! ]

introducing

all new single serve cups! the perfect grab + go breakfast.

ANCIENT GRAIN OATMEAL CUPS: our superfood oatmeal in a microwaveable single serve cup! over 9g protein, 7g fiber + no sugar added.

ANCIENT GRAIN GRANOLA + PUFFS cold CEREAL CUPS: our award-winning ancient grain granola + millet puffs packed in a convenient, on-the-go cereal cup (with a resealable top)!

[ available online + in stores in February ]

shop purely.

muffin in a cup 1 purely elizabeth Ancient Grain Oatmeal Cup 3 tbsp non-dairy milk 1 egg 1 tbsp maple syrup 3 tbsp berries Shake contents of oatmeal cup to evenly distribute. Add milk, egg, maple syrup and berries. Stir to combine.

Sprinkle with granola. Heat in the microwave for 1:30- 2 minutes. Allow to sit for 1-2 minutes for oats to firm.

5

t s a o t ways

gluten-free bread roundup. a roundup of the tasty glutenfree breads we used for our toast...

My bread gluten-free bakery: flatbread [ a soft pita-like bread—best enjoyed as a wrap or with your favorite dip ]

canyon bakehouse: cinnamon raisin bread [ this sweet bread is delicious with nut butter and sliced fruit ]

food for life: multiseed english muffins [ the best gluten-free english muffins! enjoy sweet or savory ]

kim and jakes: Peasant loaf [ a perfect baguette for slicing and dipping—gluten-free AND vegan!] kale + feta waffle: [ a recipe from Elizabeth's cookbook: Eating Purely—click to order your copy! ]

Cashew Ricotta, roasted grapes, rosemary + honey on English muffin gluten-free, vegetarian 1 cup seedless red grapes 4 tbsp ricotta 1 sprig rosemary, chopped honey 2 english muffins, cut in half Preheat oven to 400째F. Place grapes on pan and roast for 15 minutes. Half way through cooking, add english muffins to toast. To assemble; spread ricotta on toast.

Spoons roasted grapes on top.

Drizzle with honey and rosemary.

Peasant Toast with goat cheese, roasted butternut squash, beets, grilled radicchio, walnuts + truffle oil gluten-free, vegetarian 1 butternut squash, peeled and chopped into 1/2 inch dices 2 small red beets 1 tbsp olive oil 2 radicchio leaves 4 oz goat cheese 2 oz walnuts, chopped truffle oil malden sea salt 4 slices peasant bread Preheat oven to 425째F. Wrap beets with tin foil and place in the oven for 45 minutes. Meanwhile, in a bowl, toss butternut squash with olive oil. Place squash on a baking sheet and roast for 25-30 minutes. Remove beets and squash from the oven. When beets have cooled, peel skin and dice into 1/2 inch pieces. When ready to assemble, spread goat cheese on bread. Place in the oven/toaster and heat for 5 minutes until slightly toasted. Spoon squash and beets on top. Drizzle with truffle oil, walnuts and a sprinkle of salt. Use extra beets and squash in a salad!

Avocado Toast with lime, jalape単o oil + Hawaiian black lava salt on gluten-free waffle gluten-free, vegetarian 1 avocado 1 lime jalape単o infused olive oil black Hawaiian lava salt 4 pieces of Kale + Feta Waffle (a recipe from our Eating Purely cookbook) Toast the waffle until golden brown. Slice avocado in half; place the avocado flesh into a small bowl. Mash the avocado with a fork and spread onto the toasted bread. Sprinkle with salt and a squeeze of lime. Drizzle lightly with jalape単o olive oil.

pumpkin peanut butter, blueberries + granola on raisin bread gluten-free, vegetarian Pumpkin Peanut Butter: 1/2 cup peanut butter 窶馬o sugar added 1 cup pumpkin puree 1/4 cup coconut sugar 1 tsp pumpkin pie spice Toast: 2 bananas, sliced 1/2 cup blueberries Purely Elizabeth Pumpkin Fig Ancient Grain Granola 4 slices of cinnamon raisin bread

Place all pumpkin peanut butter ingredients in a food processor and blend until smooth. Assemble toast with a smear of pumpkin peanut butter, banana, blueberries and a sprinkle of pumpkin fig granola. Reserve extra nut butter for later :)

Pita with Lentil spread, roasted eggplant, roasted tomatoes, arugula + parmesan gluten-free, vegetarian Lentil Spread: 2 cups black lentils, cooked 1/2 small white onion, chopped 1 tbsp tahini 1/4 cup olive oil 3 cloves garlic 1 tsp Himalayan sea salt 1 tsp cumin 1 eggplant, 1/4� slices 1 pint cherry tomatoes 1 tbsp olive oil 2 oz arugula parmesan 4 pitas Preheat oven to 400°F. In a bowl, toss eggplant with olive oil. Place eggplant on a baking sheet and roast for 30-35 minutes. Meanwhile, on another baking sheet, place tomatoes.

Roast for 15 minutes. While vegetables are roasting, place lentil spread ingredients in a food processor and blend until smooth. To assemble; spread lentil spread on pita. Top with eggplant, tomatoes, some arugula and parmesan cheese.

Place back in the oven/toaster and heat for 5-7 minutes until cheese is melted.

a month of good causes October is Non-GMO Month + National Breast Cancer Awareness Month. Both causes are close to our hearts + we're excited to support them!

We're all about ingredients! We only use the highest-quality ingredients here at Purely Elizabeth, so you can be sure when you're shopping that every one of our products is Non-GMO Project Certified!

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non-gmo month giveaway!

Follow us on Instagram to enter our Loop Giveaway later this month with our favorite Non-GMO brands!

shop our "pink" cranberry pecan products this October for 10% off.

We will be making a donation to the Edith Sanford Breast Cancer Foundation at the end of the month to support the cause.

... shop pink ... enter COUPON CODE: PURELYPINK at checkout

thanks + see you next month!