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september, 2016

purely fall. a purely elizabeth publication.

a gluten-free + plant-based publication.


welcome to purely fall.

editorial + design: caroline caligari

recipes + photography: elizabeth stein

Copyright Š 2016 by purely publishing, inc.


follow us for more of our favorite fall pins!


white dipped ladder

purely love. fringed throw

clay pot candle

shagg

y pill ow

matches

velvet chair


for home.

anthropologie edition

gold serving set

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ceramic platter

copper foil vase

celestial coasters

pail coriander

artisan mug


purely chatting

with

McKell Hill

what is nutrition stripped? When I first started Nutrition Stripped 3 years ago, it was simply a creative outlet to share recipes, nutrition knowledge and expertise as a Dietitian Nutritionist to help people feel their best. It quickly turned into a global community and not to sound cliché, but a dream career using my passions and gifts to serve others. Nutrition Stripped is far more than a food blog, it’s a resource for helping people live healthier and happier lives through whole food based recipes, 1-1 nutrition coaching, the Society which is a healthy meal planning membership, ebooks and wellness guides, and overall as a community where likeminded people can gather together to support each other. It’s surpassed my dreams and initial goals, the #NScookbook being one of them, and I’m excited to share what’s to come with NS in the future!

what is the most common grievance you hear from clients? Mostly it has to do with time management and finding the time to balance life rather than a singular nutrition grievance. As a Dietitian Nutritionist of course my focus is nourishing the body, but it’s far more than that, it’s about looking at the entire picture of a person's lifestyle from exercise, stress management, what support they have, relationships/love, community, access, etc. Everything is tied together so building a plan based on their unique lifestyle is key!

if you had to give one piece of nutritional advice what would it be? Follow what I coin as “you diet”, nothing else matters. It’s all about finding your own rhythm with food and lifestyle - one that makes you feel completely nourished physically, spiritually, emotionally - that leaves you feeling happy, and it has to be flexible! That’s something I practice with clients routinely and it starts with a mental shift in that direction, something we’re not used to being bombarded with new diets and fads almost daily or following “gurus" online. It’s about finding your unique challenges and strengths and working towards finding a balanced lifestyle that helps reach your goals. It’s never going to happen overnight or as a fairy tale story. It’s a simple solution; it takes hard work, time, and dedication.

top healthy grocery buys right now? These are mainly classics for me, but I’ve been loving spirulina, bee pollen, watercress, sweet potatoes, and avocados.

what are your go-to outlets for recipe ideas? I’m constantly inspired by nature, going to restaurants around Nashville, eating all the cuisines I can from different cultures, traveling, and my newest favorite A Chef’s Table on Netflix- I’m a sucker for a good food documentary.


where do you find style and design inspiration? My first love was art and I’ve always nurtured my rightbrain with creative work and play so it was only natural to merge my love of art into my love for nutrition and the science. Having a platform like Nutrition Stripped and my career as a dietitian has truly allowed me to play with creative things from design, project development, site design, to cooking in the kitchen with recipe development!

favorite restaurant in nashville? This is such a difficult one to answer! Nashville’s food scene is booming and I’m lucky to be witnessing that firsthand. Right now I’ve been loving Vui’s Kitchen, Bastion (chef Josh is a rockstar), and The Patterson House for cocktails because #balance!

fall food you can’t get enough of? I have been and always will be a fan of the simple sweet potato. They’re so versatile like in my Sweet Potato Julius, which is a play on Orange Julius, found in the Nutrition Stripped Cookbook. It’s amazing to see how creamy roasted sweet potato gets when blended with orange. Everyone can enjoy this one since it’s dairy free!

and fall cocktail? For fall, I like something like a Negroni or Aviation is my go-to year round. My love is in the cocktail industry and he makes a mean cocktail so I’ve learned so much about the world of drinks and beverages- it’s a beautiful marriage of flavors and textures just like in food.

health trend you’re digging? The non-trend. Or at least that’s what I’m digging these days! I love seeing more people in the media and in the health and wellness world start to embrace the uniqueness and individuality behind “dieting” and helping people find their own lifestyle that works for them. Otherwise, I’m super intrigued and participating in health and wellness retreats around the world! I have one coming up in June with Taryn Toomey of The Classsign up for my newsletter and stay up to date about it here.

easiest healthy habit everyone should adopt? Drinking more water. I have so many, but this one is the tops! It’s amazing how many people go through life dehydrated and don't recognize it. It’s as simple as starting off your morning with a good liter and taking your favorite reusable water bottle with you around the day. You can keep count by putting rubber bands or hair ties around the bottle and for each cup you drink, take off a band. Try to get up to at least 10 cups a day and always look at the color of your urine for the best indicator (should be clear to pale yellow).

your new cookbook looks amazing. what type of recipes can we find in it? You’ll find over 100 whole food recipes, they’re all gluten free and dairy free making them friendly for everyone to enjoy yet flexible enough for a meat lover and cheese lover to enjoy—within the NS philosophy. My goal was to show people how nutrient dense whole food can be delicious just as our favorites like burgers, pizza, and brownies. It’s not just a cookbook though, I have resets, meal plans, how to stock your kitchen, grocery shopping lists, brands I love, and nutrition resources to help educate everyone on the basics of nutrition in whole foods and where to find nutrients.

favorite recipe from your cookbook? Another difficult question, I’m biased and love em’ all! I’d have to say my top 3 favorites are the Beautifying Papaya Potion found in the Tonics, Potions, and Elixirs section; Lemon Donuts with Strawberry Beet Glaze in the Morning section; and the Moroccan Tomato-Chickpea Stew with Walnut Gremolata. Okay, okay maybe a fourth favorite are the Salted Caramel Brownies!

www.nutritionstripped.com


a day in the life of a nike master trainer

i wake up at: 5:30am Morning beauty regime: Early morning sweat session followed by face oil, tinted moisturizer and brow gel and I'm good to go!

Typical breakfast: I am serious about breakfast! My go-to is 3 eggs scrambled with spinach, tomato, chili pepper and avocado accompanied with water and a black coffee.

Go-to cardio: I love highintensity training so preferably, I get my cardio in through these intervals or in the NTC (Nike Training Club) workouts I teach.

But sometimes I switch it up with‌ Rowing and treadmill sprints

Favorite workout wear: NIKE! My go to outfit is a loose Nike tank with a bright bra underneath, Nike Pro Shorts and Nike Free TR trainers.

In my bag: A spare gym outfit

Kirsty Godso, Nike Master Trainer, New Zealand Native and major fitspo shares with us her go-to products and tips for looking amazing pre and post workout, along with her cardio routine and current binge-watching list!

as I'm always doing multiple training sessions, deodorant, lip balm, protein powder, Kiehl's skin cleanser, Powerbeats wireless earphones and a phone charger.

Kombucha or green juice: Kombucha! I love Health Ade Kombucha, especially the Ginger Lemon flavour.


5 beauty products I can’t live without:

Sunday Riley Artemis Oil

Brow Gel (essential!!)

secret to looking good during and post workout:

NARS Tinted Moisturizer

Sweating and smiling! There's seriously nothing more beautiful than someone that looks confident when they're working out and isn't afraid to mess their hair up during a workout!

Currently binge watching: Ray Donovan, Game of Thrones (on repeat), Suits Bobbi Brown Bronzer

3 Things I Indulge in: The beach, a spicy tequila now and then, retail therapy :)

Words that inspire me: Passion, Commitment, Loyalty

Skin Moisturizer anything coconut smelling.

Snapchat: @kirstygodso


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Our favorite "Purely Approved" paleo products to add to your shopping list. As always, each approved product is made with nutrient-dense, high-quality ingredients and tastes delicious. Happy shopping!

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paleo shopping list.

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1. The Chia Co: Chia Pod 2. eXo Protein: Banana Bread Bar 3. Purely Elizabeth: Original Grain-Free Granola 4. Purely Elizabeth: Banana Nut Butter GrainFree Granola 5. Simple Mills: Pancake and Waffle Mix 6. NuttZo: Power Fuel

7. Once Again: Sesame Tahini 8. Nud Food: Banana Crisps 9. La Tourangelle: Avocado Oil 10. Pacific: Bone Stock Broth 11. Primal Kitchens: Mayo 12. Bob's Red Mill: Almond Meal Flour 13. Coconut Secret: Coconut Flour


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14. Big Tree Farms: Organic Coconut Sugar 15. Nutiva: Hemp Protein 16. Dang: Coconut Chips 17. Thrive Market: Organic Pecan Halves 18. Wonderfully Raw: Snip Chips 19. Rhythm Superfoods: Kale Chips 20. Wholly Guacamole: Minis 21. Mavuno Harvest: Organic Dried Mango

22. Simple Mills: Rosemary & Sea Salt Crackers 23. Wonderfully Raw: Coco-Roons 24. Navitas Naturals: Cacao Nibs 25. Hail Merry: Miracle Tart 26. Simple Squares: Rosemary Bar 27. Eating Evolved: Coconut Butter Cups


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Banana Peanut Butter Oatmeal Bars gluten-free, vegetarian 2 ½ cups Purely Elizabeth Original Oatmeal 1/3 cup coconut sugar 1 tsp baking powder ¼ tsp sea salt 1 tsp cinnamon 1 tsp vanilla extract ½ cup non-dairy milk 1 egg 2 ripe bananas ¼ cup nut butter Preheat oven to 350°F. Lightly grease a 9 x 9 pan. In a medium size bowl, combine dry ingredients. In a food processor, combine wet ingredients. Pour wet ingredients into dry and stir until well combined. Pour mixture into pan and bake for 20 minutes.


apple granola sandwich gluten-free, vegan apple nut butter Purely Elizabeth Maple Walnut Probiotic Granola cinnamon

Slice apple thinly. Spread nut butter on one side of an apple slice. Layer another apple slice on top. Take a cookie cutter and cut a shape in the center of the apple sandwich. Fill hole with granola and sprinkle with cinnamon.


Granola Energy Bites gluten-free, vegan 1 cup dates ½ cup peanut butter 1 cup Purely Elizabeth Ancient Grain Granola Add all of the ingredients into a food processor and blend until a dough forms. Roll into 1� balls and place in the freezer to enjoy.


In a large bowl, combine Original Granola + Puffs Cereal and Chocolate Sea Salt Granola. In a small pot, over medium to high heat, add gluten-free, vegan peanut butter and coconut nectar and whisk until smooth. Pour liquids over the cereal and ½ cup peanut butter stir until well combined. On a parchment lined 9 ½ cup coconut nectar x 9 pan, pour mixture and use your hand to add 3 cups Purely Elizabeth Original pressure and press until smooth. Place in the Granola + Puffs Cereal freezer to set. When cereal is set, take out and 1 cup Purely Elizabeth Chocolate cut into squares. In a small bowl, add coconut Sea Salt Probiotic Granola oil and chocolate chips, heat for 45 seconds in 1 tbsp coconut oil the microwave and whisk until combined. Place ¼ cup vegan chocolate chips squares in chocolate sauce and sprinkle with sea salt sea salt. Keep in the fridge or freezer.

Chocolate Sea Salt Bites


Apple Cider Glazed Doughnuts gluten-free, vegan 1 ¼ cup almond flour ¼ cup arrowroot flour 1 tbsp chia seeds ½ tsp sea salt ½ tsp baking soda 1 tsp cinnamon 2 eggs ¼ cup coconut milk ¼ cup coconut sugar ¼ cup coconut oil, melted 2 tbsp apple cider Apple Maple Glaze: 1 tbsp apple cider ¼ cup coconut butter, warmed and pourable 2 tbsp coconut oil 2 tbsp maple syrup 2-3 tbsp water, to thin to desired consistency


Preheat oven to 350°F. Lightly grease donut pan with coconut oil. Combine dry ingredients in a bowl. Meanwhile, in a large bowl, whisk together wet ingredients. Add dry ingredients and stir until well combined. Pour batter into a Ziploc bag with a ½" opening. Fill the donut pan. Bake in the oven for 20 minutes. While donuts are cooking, make the glaze. In a small pot, add the glaze ingredients and whisk until melted and well combined. Set aside. When donuts are cooled, dip donuts halfway in the glaze to coat.


flavors of fall Pumpkin, squash, apples, Brussels sprouts, beets, parsnips, sweet potatoes... There are far too many fall favorites to choose from! That's why we gathered all of the best ingredients of the season to craft a medley of healthy and delicious harvest dishes. So put down your apple cider, brush the leaves off your boots and sit down to enjoy the bounty of fall's harvest!


apple cider moscow mule gluten-free, vegan 2 oz ginger beer 1.5 oz vodka 2 oz apple cider 0.5 oz lime juice, fresh squeezed ice Add ice into mug. Add ginger beer, vodka, apple cider and lime. Stir to mix. Enjoy!


rainbow striped hummus gluten-free, vegan To make plain hummus, blend 1 can drained chickpeas, 1 juiced lemon, 1 tablespoon tahini, 1 teaspoon sea salt, and ½ cup olive oil in a food processor or blender until creamy and smooth. To get the different colors: Roasted Red Beet- Red: Add 2 roasted beets, 1 teaspoon smoked paprika, and 1 garlic clove. Roasted Pumpkin Seed - Orange: Swap white beans for chickpeas. Add 1 ½ cups roasted pumpkin seeds, 3 garlic cloves, and 1 teaspoon smoked paprika. Cauliflower Tumeric - Yellow: Add 2 cloves garlic, 1 teaspoon turmeric, and 1 head roasted cauliflower. Pea - Green: Add 2 cloves garlic and 1 cup cooked peas. Garnish with ¼ cup chopped mint. Spicy Black Bean - Black: Swap black beans for chickpeas. Add 2 garlic cloves and 3 small jalapeños. Roasted Eggplant - Purple: Add roasted eggplant, ½ tsp cumin and garnish with pomegranate seeds. Roasted Garlic and Rosemary ParsnipWhite: Swap white beans for chickpeas. Add 4 cloves roasted garlic, a sprig of rosemary and 5 roasted parsnips. Arrange all colors of hummus in stripes on a plate.


Fall Panzanella Salad with kale, roasted grapes, lentils, sweet potatoes+ cornbread gluten-free, vegetarian 1 bunch kale, destemmed and chopped 1 cup grapes, roasted 1 purple sweet potato, cut into wedges and roasted 1 onion, chopped and roasted ½ cup black lentils, cooked 2 cups Pumpkin Cornbread, cubed (p.28) 4-oz goat cheese (optional)

Dressing: 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup salt to taste Preheat oven to 350°F. Toss cornbread in 1 tbsp olive oil. Place on baking sheet and bake in oven for 15 minutes. Meanwhile, in a small bowl, whisk together dressing ingredients. When ready to serve, in a large bowl toss together greens, grapes, sweet potatoes, onions, lentils and cornbread. Serve with dressing drizzled on top and sprinkle with goat cheese.


pumpkin cornbread gluten-free, vegetarian 1½ cups almond flour 1½ cups cornmeal 1 tsp baking soda 1 teaspoon salt ½ cup coconut oil ½ cup coconut sugar ¾ cup coconut milk, whisked with 1 tbsp apple cider vinegar 3 eggs 1 can of pumpkin puree Preheat oven to 350°F. In a large bowl, combine dry ingredients. In a small bowl, whisk together wet ingredients. Pour wet ingredients into dry and stir to combine. Pour into a skillet and place in the oven for 25-30 minutes or until cooked through in the center.


6 Grain Mushroom + Swiss Chard Risotto gluten-free, vegetarian 1 tbsp olive oil
 2 cloves garlic, minced
 1 cup small onion, chopped
 10-oz assorted mushrooms 2 cups swiss chard, destemmed and chopped 1 cup Purely Elizabeth
Ancient 6-Grain Hot Cereal
 ½ cup white wine
 32-oz veggie broth toppings: asiago cheese roasted sweet potatoes


In a large saucepan over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes. Add onions and mushrooms and cook for 3–5 minutes. Add 6-Grain Hot Cereal and sauté for 2 minutes. Add wine. In ½-cup increments, start adding the vegetable broth, stirring constantly. Once the grains have absorbed the broth, add the next ½ cup and continue to stir. Risotto should cook in about 40 minutes. In the last 10 minutes of cooking, add in swiss chard. When the risotto is finished cooking, top with asiago cheese and sweet potatoes.


Tumeric Chickpea Soup gluten-free, vegan 2 tbsp coconut oil 3 garlic cloves, minced 1 small onion, chopped 2 tbsp fresh ginger, minced 2 tsp turmeric power 1 tsp cumin 8 cups veggie stock 1 can chickpeas 3 cups swiss chard, destemmed and chopped 1 zucchini, sliced In a large pot over medium heat, sautĂŠ the garlic, onion, ginger, turmeric and cumin in coconut oil until fragrant, 5-7 minutes. Add all the other ingredients and simmer, covered, for 25 minutes.


Baked Salmon with Shaved Brussels + Walnut Pesto gluten-free 2 tbsp olive oil 3 cloves garlic, minced 3 cups Brussel sprouts, cut in half 2 (6-oz) pieces salmon Pesto: 3 cups basil 1 clove garlic ½ cup walnuts ¼ cup fresh lemon juice ½ cup olive oil Himalayan sea salt, to taste Preheat oven to 415°F. In a food processor, combine the basil, garlic, walnuts, lemon juice, and olive oil. Process until smooth. Add salt to taste. Set aside. Meanwhile, in a cast iron skillet over medium heat, add oil and garlic, sauté for 2-3 minutes. Add Brussel sprouts and continue to sauté for 5-7 minutes until browned. Add salmon, skin side down to center of skillet. Place a dollup of pesto on top of each piece of salmon and spread to cover. Roast in the oven for 15-20 minutes and serve.


Pistachio Fig Cheesecake with Caramel Sauce gluten-free, vegan Crust: 3 cups walnuts ½ cup almond flour 2 cups dates 2 tbsp coconut oil 1 tsp cinnamon Filling: 2 cups cashews, soaked for 4 hours ½ cup coconut milk ¼ cup coconut oil 1/3 cup coconut sugar 1 tsp vanilla extract Caramel Sauce: ½ cup coconut milk ¼ cup coconut sugar 1 tbsp coconut oil Topping: 1 cup figs, sliced ½ cup pistachios, chopped In a small pot over medium to high heat, add caramel sauce ingredients. Whisk until bubbling and take off heat. Place in the fridge to thicken. In a food processor, blend crust ingredients until dough is formed. Place a piece of parchment paper on top of a 9 x9 dish and spoon crust mixture on top of the parchment paper. With your hand, press the mixture into the pie dish. In a high-speed blender, blend filling ingredients, adding 1 tbsp of water if necessary to get smooth. Pour on top of the crust and place in the fridge. When the cake is set, top with figs and pistachios and pour on drizzle with caramel sauce.


THank you we'll see you next month!

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Purely Fall Magazine | 2016