Purely Fall Magazine | 2017

november, 2017

purely fall. a purely elizabeth publication.

thanksgiving dinner

sans the turkey! the greatest food holiday of the year is right around the corner and we've got 5 better-for-you holiday dishes to add to your menu.

adaptogens 101. everything you need to know from the founder of moon juice + 5 blissful adaptogenic desserts.

a gluten-free publication

welcome to purely fall.

Welcome to the fall edition of our Purely Magazine. I don’t know about you, but I’m definitely feeling all of the fall vibes. Not just the pumpkin and turmeric latte vibes but nature shedding leaves, drying up and drawing inward. According to Chinese medicine, we should do the same.

We should begin to bring our focus closer to those parts of our life that anchor us — our work, our family, our home. Fall is the time to be more contemplative and reflective, to slow down.

For me, I’m not exactly slowing down. This past month I traveled thousands of miles back and forth across the country, for meetings with Costco, Kroger, The Fresh Market and The Navy; to our co-manufacturer to work on some new, exciting products and to LA to host an event celebrating the launch of our new Nut Butter Granola. I think I slept in my own bed about 5 nights … Seriously contemplating Airbnbing my house! But with all that being said, I am trying to slow down in MY routine. As we are all so different, slowing down can mean so many different things to each of us.

For me, there are three areas I’m trying to slow down in this fall and holiday season. First, I’m trying to slow down by being more conscious of all the wonderful things that are happening daily at Purely Elizabeth. We’ve been in such GO mode for the last year (or 8 years!), that I’ve realized I haven’t lifted my head up enough to soak it all in. I’m committing to a 5 minute daily morning gratitude practice in order to stop and smell the roses.

Second, I am slowing down by asking myself to get out of the daily routine and do things that have been on my happiness to-do list (I know, ADDING to your list sounds counterintuitive to slowing down).

I recently enrolled in the mindbodygreen Advanced Functional Nutrition Program to do just that. It’s been about 10 years since I went to the Institute of Integrative Nutrition and I’ve been feeling like I need to be reconnected with this passion and what drove me to start Purely Elizabeth in the first place.

I’m super excited to continue learning and thrilled that MBG has this program available. Oh and if you keep reading this issue, we interview the amazing founder of MBG, Jason Wachob.

Third on my slow down list is to not look at my phone the moment I wake up (or for that matter at 3 AM when I can’t sleep). I’m currently reading Superwomen RX and Dr. Taz recommends that my Power Type, a Savvy Chic, refrain from getting on your phone, computer, or other electronic devices until after you have mindfully woken up. This may

prove to be pretty challenging, but I think it’s a far better way to start the day then diving right into the chaos. I’m giving myself 30 minutes (ok who am I kidding, probably 10) in the morning before jumping on emails and Instagram : )

How are you going to slow down this fall?

Wishing you a purely wonderful holiday season!

recipes + photography: elizabeth stein

editorial + design: caroline caligari hayley edmondson Copyright © 2017 by purely publishing, inc.

purely love. alpaca throw.

geometric wall art.

glazed bowl. white dipped basket.

chukka boot.

camel flannel.

marble end table.

accent chair.

ceramic french press.

pendant necklace.

for fall. na or

gi tagft s.

me

nt

.

knitted coat.

woven bag.

sneakers.

holiday cards.

tassel earrings.

sunday morning candle.

fall polish.

rose quartz facial roller.

// A Guide to Living PURELY When it comes to wellness, Jason Wachob truly knows it all.

Founder and CEO of health + wellness bible, mindbodygreen, there is no better source for tips and inspiration. We sat down with Jason to talk about MBG, his health philosophies + favorite things ...

Tell us about mindbodygreen.

We're a lifestyle media brand that's dedicated to inspiring people to live their best life through a blend of mental, physical, spiritual, emotional and environmental well-being. We have tons of amazing articles, video classes and trainings, and also events!

How did MBG begin?

In 2009 I was running another company and trying to raise capital when I discovered I had two extruded discs in my lower back pressing on my sciatic nerve. I could barely walk and almost had back surgery. Looking back, it was probably related to an old college basketball injury combined with stress and the fact that

I was flying almost 100,000 miles a year.

Being 6'7" and scrunched into airline seats didn't help. One doctor told me that yoga might be a way to avoid surgery. So I started practicing yoga daily, and was very surprised that I loved it. From there, I got interested in a more holistic lifestyle. I ate organic and ditched toxic household products. I began to meditate. I started a gratitude practice.

And after just a few months, I completely healed my back (without surgery). It was a real awakening for me. I realized that health wasn't about weight loss or looking good—it was a blend of how we treated our minds, bodies, and the environment. It was also the inspiration for starting mindbodygreen.

Food philosophy in a few words: "Eat food. Not too much. Mostly plants." - Michael Pollan

Best new healthy food finds: Right now I’m loving Primal Kitchen dressings and Sweetgreen opened in our neighborhood, so I eat there all the time!

Strangest health trend you're actually into: Not sure how strange it is but I love Bulletproof style coffee.

Favorite workout: Yoga!

In your book, Wellth, you redefine successful living. What do you think is the biggest takeaway from Wellth?

That life is a journey, and you should listen to your intuition and your body and find what works best for you.

One thing you do every day for health and will never give up: Meditation!

Favorite inspirational read: So many to choose from! I love Paul Hawken and his recent book Drawdown. It's such a great and pragmatic look at what we can do to reverse climate change.

Next big thing in wellness? I think personalized nutrition is really interesting.

Connect with Jason: Twitter Instagram + Make sure to follow the mindbodygreen podcast on iTunes!

d ee n u o y e verything t u o b a w to kno adaptogens

“Adaptogen.” It’s a word popping up all over the food scene, referring to herbal ingredients that impact the body’s response to hormones and stress. With my background in Holistic Nutrition, I am so fascinated by adaptogens and love incorporating them into my diet. To find out more about adaptogens and ways to consume them, I went to my friend Amanda — the founder of Moon Juice, a plant-source alchemy brand that offers “dusts” and foods FULL of adaptogenic ingredients.

1. Can you tell us about your background in wellness + nutrition?

I traveled a lot through Europe and South America — living in Italy, then Uruguay for a while. These experiences stirred a love not only for the preparation of food but in tracing ingredients back to their purest forms. In 2006, I began studying the power of raw, medicinal food to heal the hypothyroid condition I had had since I was a teen, in addition to my severe allergies to wheat, sugar and cow dairy. These live, medicinal foods changed me from the inside out and inspired me to create Moon Juice.

2. How do you define adaptogens?

Adaptogens are plants, mushrooms and minerals that help combat the effects of stress — whether the source is mental, physical, or emotional.

3. How do adaptogens work?

Adaptogens work to support the physiologic functions of the endocrine, nervous, and immune systems, helping offset the side effects of stress (aging, dullness, exhaustion, insomnia, bad mood, digestive issues, brain fog, illness etc.) to nourish body, beauty, and consciousness from the inside out.

4. What are the most common adaptogens + what are they best for?

Our new Moon Dust blends have just launched. We have added new adaptogens and supporting herbs for greater potency across all six blends, most notably Ashwaganda to 5 of 6 Moon Dusts, Shatavari to Sex Dust, and Cordyceps to Power Dust. We are all loving the increased synergy and potency, enhanced ingredient sourcing and decreased stevia across the collection.

5. What are the best ways to consume adaptogens?

We recommend including adaptogens into a pre-existing routine, such as your morning coffee, tea or smoothie — or at the end of the day, as deep rest supports and enhances any adaptogenic program.

6. How do I know if I need them?

We have daily stressors with work, bad sleeping habits, irritability, sugar cravings, commuting, money and family, and adding adaptogens to your daily ritual will ensure that your body isn’t negatively affected by these challenges.

7. What is your favorite adaptogen?

Ashwaghanda. It is great for those who are working with anxiety and high levels of stress, and also works to strengthen the immune system. We love it so much that we included Ashwaghanda in our new Beauty, Brain, Spirit, Power and Dream Dusts.

8. Are they just trendy or here to stay?

These live, medicinal foods are part of a movement that is changing the way food

is produced and consumed. I highly suggest making them a daily practice for profound benefit, which is easy and delicious when you set yourself up for it.

When I am preparing for an important meeting, I love to combine Power Dust and Sex Dust to give me a boost and make me feel empowered for anything.

Beauty Dust is important after long flights and Dream Dust is also great to sleep well on the go. My wellness prediction is that soon there will be adaptogenic everything. Ultimately, I want to bridge the gap between the healing world with the foodie world as I have done for myself.

Contributors: Amanda Chantal Bacon, Janie Wood

moonjuice.com

blissful sweets 5 Adaptogenic Desserts for a Calm + Stress-Free Holiday Season

pitaya ombré pancakes gluten-free 1 cup almond flour ¼ cup coconut flour 2 tbsp coconut sugar 1 tsp baking powder 3 eggs 1 cup almond milk pitaya powder pinch salt 1 tbsp coconut oil Whisk eggs and milk in a bowl. Add flour, sugar, baking powder, salt and a ¼ tsp pitaya powder. Whisk to combine. Heat a nonstick skillet over medium heat and lightly coat surface with coconut oil. Pour mixture onto skillet. Cook until pancake begins to bubble, about 2 minutes. Flip pancake and cook another 2–3 minutes. Continuously add more pitaya mix in between cooking each pancake to increase color saturation. Serve with warm maple syrup.

brain fat fudge gluten-free

1 cup NuttZo Crunchy Power Fuel ¼ cup MCT Oil 2 scoops Vital Proteins Collagen Peptides ½ tsp Moon Juice Brain Dust ½ tsp ashwagandha In a microwave safe container or on stovetop, heat the ingredients. Whisk until smooth. Pour into ice cube molds and freeze.

pumpkin pie maca smoothie gluten-free, vegan

1 cup almond milk 1 tsp pumpkin pie spice 1 tsp maca ¹/³ cup pumpkin purée ½ banana 1 tbsp Coconut Cult Coconut Yogurt ice In a high speed blender, add ingredients and blend until smooth. Top with Coconut Cult Yogurt and a dash of cinnamon.

blueberry lemon cake gluten-free

2 boxes Simple Mills Vanilla Almond Flour Cake Mix 2 containers Simple Mills Vanilla Frosting 2 cups blueberries 1 lemon, juiced 1 tsp Blue Majik Make cake according to packaging instructions. Add 1 cup of blueberries and lemon juice to mix. Bake cakes and allow to cool. Add 1 tsp of Blue Majik to frosting for a marbled blue effect.

Decorate cake. Top with blueberries.

turmeric cheesecake bars gluten-free

CRUST: 1 bag Purely Elizabeth Maple + Almond Butter Granola 3 tbsp coconut oil CHEESECAKE: 1 ½ cup soaked raw cashews ¹/³ cup coconut oil ¹/³ cup CounterTop Foods Turmeric Honey juice of 1 lemon 1 tbsp pure vanilla extract In a food processor, blend crust ingredients. Pour into an 8 x 8 parchment baking pan and firmly press crust into pan. In a high speed blender, add cheesecake ingredients and blend until smooth. Pour cheesecake over the crust and freeze.

six fall bowls.

Comfort and warmth in a bowl. Leaves are changing and temperatures are dropping. All this change can put the body in a funk. Nourish your body + your soul with these 6 Fall Bowls.

Cauliflower falafel bowl with pomegranate + kale gluten-free Cauliflower Falafel: 2 tsp cumin 1 egg 3 garlic cloves, minced 2 cups cauliflower, minced half onion, diced ½ cup almond flour ½ tsp chili powder 1 tsp parsley

Salad: 3 cups arugula 2 cups baby kale ½ cup grape tomatoes ¼ cup pomegranate seeds 1 lemon, juiced 1 tbsp olive oil 1 tbsp Majestic Garlic Spread 1 tbsp Majestic Garlic Hummus

Preheat oven to 375°F. In a food processor, add the falafel ingredients. Pulse until coarsely smooth. Roll into 1� balls and place on parchment lined baking sheet. Bake in the oven for 25 minutes. Toss salad with arugula, kale, tomatoes, pomegranates, lemon juice, olive oil, Majestic Garlic Spread and a pinch of salt. Assemble salad with greens, falafel and a scoop of hummus.

Brussels, sweet potato, arugula, egg + Pesto gluten-free ½ lb Brussels sprouts, halved 1 sweet potato, cut in 1” cubes 4 cups arugula 2 tbsp avocado oil 2 eggs Pesto Ingredients: 3 cups basil ½ cup walnuts 2 cloves garlic ½ cup extra virgin olive oil 1 lemon, juiced ½ cup hemp seeds Himalayan sea salt, to taste Preheat oven to 425°F. In a bowl, toss Brussels sprouts and sweet potato with 1 tbsp avocado oil. Place on parchment lined baking sheet and roast in the oven for 25 minutes. Meanwhile, add pesto ingredients to a food processor and blend until smooth.

Add remaining oil to cast iron skillet on medium heat. Crack egg and fry. Allow to sit for 5 minutes. When vegetables are done roasting, toss with arugula and 2 tbsp pesto. Serve with egg on top.

Miso Glazed Salmon + Sweet Potatoes gluten-free 2 sweet potatoes, cut into ¾ inch chunks 2 tbsp avocado oil 2 (6-oz) salmon filets ¼ cup mellow white miso 3 tbsp maple syrup 4 tbsp tamari 3 tbsp water sesame seeds to garnish 1 avocado, sliced 1 cup sautéed spinach garlic seasoning

Preheat oven to 415°F. Toss potatoes with avocado oil. Line a baking sheet with parchment paper and spread potatoes on pan. Roast in oven for 15 minutes. Meanwhile in a small bowl, whisk together miso, syrup, tamari and water. Place salmon in a baking dish and slather with dressing, leaving enough for sweet potatoes. Place potatoes in oven and roast for 25 minutes. Add salmon to oven after ten minutes, and roast salmon for 15 minutes.

When potatoes are done, toss with remaining dressing and serve with salmon, a sprinkle of sesame seeds, sliced avocado and sautéed spinach. Finish with garlic seasoning to taste.

Mushroom Spinach Coconut Ramen gluten-free 1 tbsp maple syrup ¼ cup tamari 12-oz shiitake mushrooms, stems removed, sliced thin 2 tbsp coconut oil 1 tbsp fresh ginger, grated 2 cloves garlic, minced 4 cups bone broth 3 cups water 5 cups spinach 2 tbsp white miso 8-oz of noodles, cooked sesame seeds, to garnish

In a bowl, toss mushrooms with maple syrup and tamari. Allow to marinate for 1 hour in fridge, ideally overnight. In a skillet over medium heat, add coconut oil, ginger and garlic. Sauté for 3-5 minutes until fragrant. Add marinated mushrooms. Sauté on low for 25 minutes. Add the broth and water and bring to a boil.

Once boiling, add miso, noodles and spinach. Stir to combine. Serve with sesame seeds.

Spaghetti Squash + Meatballs gluten-free 3 lb ground grass-fed beef 3 eggs ¼ cup Parmesan cheese ¼ cup asiago cheese ¼ cup gluten-free bread crumbs 1 tsp onion powder 1 tsp garlic salt ½ tsp chili powder spaghetti squash, roasted 1 jar of Rao’s Marinara Sauce

Preheat oven to 350°F. In a large bowl, combine beef, eggs, Parmesan, asiago, bread crumbs, onion powder, garlic salt and chili powder. Stir until well combined. Roll into 2” meatballs. Place on a parchment lined baking sheet and cook in the oven for 25 minutes or until cooked through. In a pot over medium heat, add marinara sauce and meatballs.

Continue to cook meatballs for 5-10 minutes.

Serve with spaghetti squash.

roast turmeric chicken gluten-free 1 whole organic chicken 3 cloves garlic, minced 1 shallot, chopped 2 tsp turmeric 1 tsp Himalayan sea salt pinch black pepper Preheat oven to 415°F. In a dutch oven, add 2 tbsp coconut oil over medium heat. Add garlic and shallots. Sauté until fragrant, 3-5 minutes.

Add whole chicken and sauté on each side of the chicken for 2-3 minutes. Sprinkle with turmeric, sea salt and pepper. Roast in the oven for 1 hour and 25 minutes or until cooked. When cooled, cut most of the meat off the bones, leaving some meat for the broth.

Reserve carcass and bones for broth.

turmeric bone broth gluten-free carcass and bones from 1 whole chicken 2 tbsp olive oil 3 medium carrots, sliced ¼ inch thick 2 celery sticks, sliced ¼ inch thick 1 yellow onion, chopped 2 tsp turmeric powder 2 cloves garlic, chopped 1 tsp Himalayan sea salt 1 tbsp fresh rosemary, chopped 1 tbsp apple cider vinegar 9 cups water 1 can full-fat canned coconut milk 3 cup shredded roast chicken Place all the ingredients in a pressure cooker. Cook on low for 6-8 hours.

thanksgiving dinner (sans the turkey)

Gather and feast! We are throwing a Thanksgiving dinner with a twist. These recipes go beyond the traditional turkey and stuffing. Intermix a few of these dishes into your Thanksgiving line up for extra veggies + good-for-you ingredients!

Apple Cider Vinegar Dressing gluten-free, vegan Ÿ cup apple cider vinegar ½ cup olive oil 1 tsp garlic, minced sea salt to taste Combine all of the ingredients in a glass mason jar. Seal the lid and shake until well mixed.

Kale Salad with Roasted Carrots, Brussels, Grilled Halloumi + Figs gluten-free 6 cups of lactino kale, destemmed and finely chopped Brussels sprouts, halved 1 bunch of carrots, peeled, cut in 2” pieces 2 tbsp avocado oil 1 tsp Himalayan sea salt 6-oz Halloumi 4 figs, sliced Preheat oven to 425°F. In a bowl, combine Brussels sprouts and carrots. Toss with avocado oil and sea salt until evenly coated.

Place on parchment lined baking sheet and roast in oven for 30-35 minutes. While vegetables are cooking, make dressing.

Combine all ingredients in a bowl and whisk together. In a large bowl, add kale and toss well with dressing. Then add in roasted vegetables and figs. Lastly, heat a grill pan to medium heat. Add halloumi. Grill on each side for 2-3 minutes. Cut into 1” pieces and place on top of salad. Serve and enjoy.

Roasted asparagus with Walnut pesto gluten-free, vegan 1 lb asparagus, washed and trimmed 1 tsp sea salt 1 tbsp olive oil Walnut Pesto: 3 cups basil 1 cup walnuts 2 cloves garlic ½ cup extra virgin olive oil 1 lemon, juiced Himalayan sea salt, to taste Preheat oven to 425°F. On a parchment lined baking sheet, spread out asparagus. Drizzle olive oil and sprinkle with salt. Roast for 20 minutes. Meanwhile, add pesto ingredients to a food processor and blend until smooth. Serve asparagus with a drizzle of pesto.

Roasted cauliflower with dates, roasted grapes, pine nuts + tahini gluten-free, vegan 1 head cauliflower, cut into florets 1 cup grapes 3 tbsp avocado oil salt and pepper, to taste Ÿ cup pine nuts 6 dates, pitted and diced Preheat the oven to 400°F. Place the cauliflower florets and grapes onto a baking sheet and drizzle with avocado oil. Sprinkle with salt and pepper and toss to combine. Roast in the oven for 20-25 minutes or until golden brown, stirring halfway through. While the cauliflower and grapes are cooking, make tahini dressing. Serve warm with tahini dressing.

lemon tahini dressing gluten-free, vegan ¹/³ cup tahini ¹/³ cup water 1 lemon juice, juiced 2 cloves garlic, minced ½ tsp cumin ¼ tsp salt Combine all of the ingredients in a glass mason jar. Seal the lid and shake until well mixed.

Butternut Squash Cannelloni with Walnut Sage Brown Butter Sauce gluten-free 1 medium butternut squash 4 cups Swiss chard, finely chopped 1 garlic clove, minced 1 package of Capellos Grain-Free Lasagna Noodles 1 cup Kite Hill Dairy-Free Ricotta ¾ cup grated Parmesan cheese Himalayan sea salt and pepper to taste Sauce: 1 stick unsalted grass-fed butter 2 tbsp sage, chopped ½ cup chopped walnuts Preheat oven to 400°F. Cut squash in half lengthwise, scoop out the seeds. Add squash to a parchment lined baking sheet then drizzle both halves with olive oil. Roast about 45-60 minutes. When cooled, scoop out the flesh and discard the skin. Meanwhile, in a skillet over medium heat, add olive oil and garlic. Sauté 2-3 minutes until fragrant. Add Swiss chard. Sauté for 3-5 minutes and take off heat. In a large bowl, add squash, ricotta, Parmesan, and Swiss chard. Stir well to combine. Cook pasta sheets for 1 minute in boiling water, then cool in an ice water bath. To assemble, cut into individual rectangles. Add filling then roll up, placing side seem down on a baking dish. In a skillet over medium heat, add butter, sage leaves and walnuts.

Sauté for 2-3 minutes until fragrant. Spoon sauce on top of each cannelloni. Cover the baking dish with foil and place in the oven for 20 minutes. Serve and enjoy!

CHOCOLATE Pomegranate TART gluten-free, vegan Crust: 1½ cups almond flour ¼ cup cacao powder ¼ cup coconut oil, melted 1 tbsp maple syrup Filling: 2 avocados, pitted and meat removed ½ cup cacao powder ¾ cup maple syrup 2 tbsp coconut oil, melted 1 tsp vanilla pomegranates, for garnish In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into tart pan and set aside.

Meanwhile, in a food processor, add filling ingredients. Blend until smooth.

Pour into pie crust and place in freezer until firm. Garnish with pomegranates.

thank you see you in the winter. in the meantime ... give us a follow to stay in the loop!