Purely April Magazine | purely elizabeth

APRIL, 2016

PURELY APRIL. a purely elizabeth publication.

PURELY LOVE.

THE GRAIN-FREE ISSUE. flatbread, waffles, scones + pasta— 6 grain-free recipes that taste anything but grain-free.

Elizabeth's favorites for spring + a Mother's Day Gift Guide that won't disappoint!

a purely gluten-free + plant-based publication.

welcome TO THE PURELY APRIL MAGAZINE!

EDITORIAL + DESIGN: caroline caligari

RECIPES + PHOTOGRAPHY: elizabeth stein

Copyright © 2016 by purely publishing, inc.

lately at purely. [ follow us for more recipes + behind the scenes ]

our first line of

GRAIN-FREE GRANOLA.

Rich cashews, dried coconut flakes + superfood seeds combine with cashew butter, organic coconut oil and organic coconut sugar. The same rich, buttery flavor as our Ancient Grain Granola— just without the grains! certified gluten-free, vegan, non-gmo, organic paleo sweetened with coconut sugar 4-5g sugar 5g protein // Two Flavors: Original and Banana Nut Butter

available at select whole foods!

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introducing the first

PROBIOTIC GRANOLA. why probiotics? Our intestines are filled with

both good bacteria and bad bacteria. The key to intestinal health is a balance of both. Probiotics are the good bacteria your gut needs. With 70% of our immune system located in our gut, it's crucial to keep the gut healthy and happy for optimal wellness!

// NOW AVAILABLE on purelyelizabeth.com + in The Fresh Market stores.

our award-winning granola + a probiotic boost! made with GanedenBC30—a patented vegan strain of probiotics— shown to survive the baking process. two servings a day will get you maximum probiotic benefits to help support a

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purely love. ... for

. . . g sprin

summer water

moto leggings

grain-free waffles

air plant planter

collagen peptides

raw superfood shampoo + conditioner

grain-free pizza crust

pink p olish

MOTHER'S DAY GIFT GUIDE

notebook

clutch throw pillow

scarf

rs

e st

fork + trowel

a

co

vitamin c body polish

cutting board

elizabeth's ok o healthy cookb

GOING GRAIN-FREE. we use alternative flours, like almond and coconut, to create 6 grain-free recipes that are low-carb, high-protein and utterly delicious. we promise you won't even notice the missing grains!

GRILLED FLATBREAD with almond + tapioca flour gluten-free, vegan ½ cup almond flour ½ cup tapioca flour 1 cup canned full fat coconut milk Heat a seasoned cast iron skillet over medium heat. Meanwhile, in a large bowl combine flour and coconut milk. Whisk to combine.

Pour batter onto skillet and cook on each side for 3-5 minutes.

ORANGE ZEST WAFFLES with yogurt, pistachio, maple syrup + grain- free granola

gluten-free, vegetarian 1 cup almond flour 1 tbsp coconut sugar ¼ tsp baking soda ¼ teaspoon salt 2 tablespoons coconut oil, melted 3 eggs ¼ cup coconut milk TOPPINGS: Yogurt Chopped pistachios Purely Elizabeth Original Grain-Free Granola Maple syrup 1 orange, zest In a large bowl, combine dry ingredients. Whisk in coconut oil, eggs and coconut milk. Pour batter onto waffle maker. Cook according to waffle maker instructions. Top with yogurt, pistachios, granola, maple syrup and orange zest.

STRAWBERRY SCONES with coconut sugar + coconut oil

gluten-free, vegetarian 1 ½ cups almond flour ½ cup coconut flour ¼ cup arrowroot pinch of sea salt ¼ tsp baking soda 1 cup diced strawberries ¼ cup coconut oil, melted ¼ cup coconut sugar 1 tsp vanilla extract 1 egg Preheat oven to 350°F. In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients adding the strawberries at the end.

Pour the wet ingredients into the dry and stir to combine. Pour onto a parchment lined baking sheets and spread into a 10” circle. Bake for 30 minutes. Allow to cool then slice into pieces and serve.

CAULIFLOWER RISOTTO with pesto, mushrooms, favas + spinach

gluten-free, vegetarian WALNUT PESTO: 3 cups basil ½ cup walnuts 2 cloves garlic ½ cup extra virgin olive oil 1 lemon, juiced Himalayan sea salt, to taste 1 head of cauliflower, cut into florets 1 tbsp olive oil 2 cloves garlic, minced 2 cups wild mushrooms 1 cup shelled fava beans 2 cups spinach ¼ cup white wine 8 oz veggie broth Asiago cheese

In a food processor, add cauliflower in batches until rice forms. Meanwhile, in food processor, add all the ingredients for the pesto and blend until smooth.

In a large saucepan over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes.

Add mushrooms, favas and spinach and continue to sauté for 3-5 minutes.

Add cauliflower, white wine and broth. Stir, cover and cook for about 5 minutes. Top with cheese and serve.

gluten-free, vegetarian 2 zucchini, spiralized 1 tbsp olive oil 2 cloves garlic, minced Parmesan to taste SAUCE: Âź tbsp olive oil 3 red peppers, roasted 1 cup cashew milk In a food processor, add olive oil, roasted peppers and cashew milk.

Blend until smooth. In a large skillet over medium heat, add the olive oil and garlic. SautĂŠ until fragrant, about 3-5 minutes. Add in the noodles and sauce. Toss and serve with basil and Parmesan.

ZUCCHINI NOODLES

with swiss chard + creamy roasted red pepper sauce

CHOCOLATE CHIP COOKIES with almond + coconut flour

gluten-free, vegetarian 1 cup almond flour 1/3-cup coconut flour 2/3-cup coconut sugar ¼ tsp salt 1 tsp baking soda 1 cup chocolate chips ½ cup olive oil 1 egg 1 tbsp vanilla extract Preheat oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine dry ingredients. Add oil, egg and vanilla and whisk to combine. Roll into 1” balls. Place on baking sheet and bake for 10–12 minutes.

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