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PURELY FALL a purely elizabeth publication.


A new twist on classic holiday staples. 7 better-for-you Thanksgiving sides, cocktails + desserts.

// PURELY CHATTING WITH DR. WILL COLE We talk daily wellness rituals + what's new and exciting in the health world.

a gluten-free publication HOLIDAY GIFT GUIDE Over 25 thoughtful (and trendy) gifts for everyone on your list.

the grateful issue. Introducing the Grateful Issue. With Thanksgiving just weeks away and the new year around the corner, we thought it only be fitting to focus on gratitude in this issue. Inside you will find progressive wellness advice from Dr. Will Cole, thoughtful gifting ideas and recipes to enjoy among loved ones — helping us show gratitude to our bodies, our minds and to those around us. Gratitude is a sentiment that we often feel, but don't often enough express. Maybe we forget or we assume it's understood. But the thing about gratitude is that it benefits the giver as much as it does the receiver. Expressing gratitude, whether it be to another, to yourself or to the universe forces you to pause and acknowledge the good around you. This past year has been an unforgettable one with some pretty huge milestones (see p.8 for details) that were only made possible by you guys! I am eternally grateful for the community around me and for the fans who continually support Purely Elizabeth. It's unique to have a fan base as loyal and as passionate as we have and I wholly recognize and appreciate it. It is one of our reasons for existing and we can't wait to continue to grow and thrive with you on your wellness journey. Have a safe + wonderful holiday season,


GIFT GUIDE velvet legging

leather mule

FOR HER brass cuffs canvas weekender bag


under eye mask toning mist

calming adaptogen blend


sugar scrub

ultra-gri natural m p at

organic, sustainable coffee

adaptogenic granola


handmade throws

tweed pillow

handwoven lumbar pillo w

agate serving board

denim apron

pumpkin candle soapstone planter

FOR HIM quilted bomber hoodie

beard balm

all weather boot

metal tea strainer

colorado made day pack





PUMPKIN CHEESECAKE BARS gluten-free, grain-free, vegan

CRUST: 1 (8 oz) Purely Elizabeth Pumpkin Spice Grain-Free Granola 1/3 cup coconut oil CHEESECAKE: 1 1/2 cups soaked raw cashews 1/3 cup coconut oil 1/3 cup honey 1/2 cup pumpkin purée 1 tbsp pure vanilla extract 1 tbsp pumpkin pie spice

For the crust, blend in food processor to desired texture and press into an 8x8 baking pan OR bread pan and store in freezer for 1 hour to set. Then blend all filling ingredients in a food processor. Pour the filling into the pan and freeze for at least 3 hours.


a few things i'm grateful for... VIBRANT OATMEAL Spring 2018 was vibrant AF with the roll out of our Vibrant Oats made with turmeric, pitaya and blue spirulina. Now available in Target nationwide.

NOOSA PRODUCT COLLAB Joining forces with a fellow Colorado local, female entrepreneur + foodie mate as the official granola topper for Noosa Yoghurt!

VISITING OUR COCONUT SUGAR FARM IN BALI I traveled to Bali this April to visit our coconut sugar farm and find inspiration from the incredible food and landscape the country has to offer. It’s an amazing feeling to meet the farmers who create the ingredients and taste that makes Purely Elizabeth what it is today. Best part is, our coconut sugar farm is femaleowned and operated!

THE LAUNCH OF OUR FIRST BAR You asked, we listened. We launched our Grain-Free Bars powered by adaptogenic Reishi. Available online and in select retailers now. Coming to Whole Foods January 2019!



SUPERFOOD GRANOLA Your favorite limited edition granolas are limited no more! Introducing Superfood Granola, just in time for fall with Pumpkin Spice Grain-Free + Ashwagandha and Dark Chocolate Strawberry + Reishi! Available in Whole Foods exclusively until January 2019.

OUR VIBRANT OATMEAL HITS COSTCO SHELVES Bringing our Vibrant Oats to Costco was a highlight of the year. Now available in San Diego and Texas statewide, we are excited to be in more stores near you soon!

CELEBRATING THE GROWTH OF THE PURELY TEAM! The Purely Team spent a beautiful day in Estes Park this August to celebrate the growth of Purely Elizabeth and the exciting things coming in 2019!




When it comes to health and wellness, Dr. Will Cole DC, IFMCP knows it all. From making conscious eating choices during the holidays to daily wellness best practices. We sat down with Dr. Will Cole to talk about how food plays a major role in thriving in one’s wellness journey. TELL US HOW YOU GOT YOUR START IN HEALTH AND WELLNESS? I grew up in a home that was into health and wellness decades before it was cool. I was the weird kid in school, in the 80s and 90s in rural Pennsylvania outside of Pittsburgh, not L.A., consuming herbal tonics and strange health foods before it was instagram trendy. No one wanted to come hang out at my house since they knew I wasn't going to have much in the way of junk food snacks. I am grateful for it now since it laid the foundation for where I am today.

WHAT INSPIRED YOU TO SPECIALIZE IN FUNCTIONAL MEDICINE? I really am passionate about being a part of someone's sacred journey to health and I wanted to do this by getting to the root cause of a person's health problem and give them answers and solutions they were looking for and not getting in mainstream medicine.


YOU RECENTLY CAME OUT WITH A NEW BOOK, CAN YOU TELL US WHAT IT'S ABOUT? Ketotarian is taking the best of ketogenic diets and combining them with the best of plant-based diets to form one easy-to-follow real food plan to lower inflammation, boost energy, burn fat, crush cravings, and more. I wanted to show people that it's possible to do a keto diet completely plant-based - something that wasn't much of an option in the wellness world. This was something that was born out of my own health journey and my clinical experience of seeing what worked and didn't work for my patients. Half of the book is the ethos of Ketotarian and exciting science on ketosis and being plant-based and the other half is over 80 plant-based keto (vegan, vegetarian and pescatarian) recipes, pretty pictures and meal plan.

WHAT MAJOR TRANSFORMATIONS ARE YOU SEEING IN HEALTH AND WELLNESS? I am loving the plant-based conversation that is happening in the keto world and I am happy to be a part of it.

HOW WOULD YOU DESCRIBE YOUR WELLNESS PHILOSOPHY? You cannot heal a body that you hate. Wellness is making peace with yourself and where you are at in your journey. True wellness isn't about rules and shame. It's about loving yourself enough to nourish your body with movement, rest, and delicious food medicine. We need to have a grace and lightness to health.

WHAT WELLNESS PRACTICES DO YOU SWEAR BY? I really love yoga. Since I travel often it's something that I can do wherever I'm at and makes a huge difference in my stress levels.

WHAT RITUALS DO YOU DO EVERY DAY THAT YOU WILL NEVER GIVE UP? In the morning I intermittent fast with a cup of earl gray tea. The bergamot enhances the benefits of intermittent fasting by increasing autophagy or cellular repair. Fasting also lowers inflammation, gives my gut a break and enhances ketosis which my brain loves!

CAN YOU GIVE US ONE TIP THAT WILL HELP OUR READERS STAY HEALTHY DURING THE HOLIDAY SEASON? Don't be afraid to eat beforehand or bring your own food to any event! There's usually guaranteed to be some

sort of veggie tray if nothing else to snack on. But if you are unsure of what kind of food will be served, eat beforehand to avoid giving into the temptation. Or if you feel comfortable, bring your own food main dish or dessert wise - so you have something that's nourishing and won't have you feeling left out.

WHAT FOODS DO YOU LOAD UP ON AND WHAT FOODS DO YOU AVOID? As a follower of the ketotarianlifestyle I can't get enough of avocados. They are so versatile and can be added to almost any dish or eaten alone with some sea salt and pepper for a quick snack. When I was a traditional vegan I used to load up on gluten-free grains and legumes but now I avoid them as they are inflammatory, hard on my digestion, raise my blood sugar, and more reasons that I explain in more detail in my book.

WHAT ARE YOUR FAVORITE ADAPTOGENS AND HOW DO YOU INCORPORATE THEM INTO YOUR DIET? I love holy basil! Holy basil works to alleviate brain fog, calm stress levels and lower inflammation. I incorporated holy basil in my adapotgen holi (y o u t h ) with agent nateur along with superfoods like pearl, spirulina and marine collagen. I like to put this and other powdered adaptogens in my morning smoothies.

ANY WORDS OF ADVICE FOR THOSE INTERESTED IN PURSUING A CAREER IN WELLNESS/FUNCTIONAL MEDICINE? Immerse yourself in learning. There are so many resources out there and people making big waves in the wellness world that you can learn from. Find what you are passionate about in this sphere and pursue it completely. There is the art and science of functional medicine, balance both of these and you can change peoples lives for the better.

Dr. Will Cole, DC, IFMCP, and author of Ketotarian

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a nontraditional thanksgiving Thanksgiving is a holiday rooted in tradition, but that doesn’t mean you can’t put a new twist on an old staple at the dinner table this year. Step up your Friendsgiving game or surprise and delight family with these vegetable-forward and grain-free side dishes inspired by our favorite turkey day classics.

garlic mashed cauliflower gluten-free, grain-free, vegan 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups) 2 tbsp extra-virgin olive oil 1/2 tsp fine sea salt 1/4 tsp ground black pepper 1 garlic head 1-2 tbsp rosemary, fresh minced Season garlic with salt and pepper and sprinkle with rosemary. Slowly pour oil over each clove, letting it soak into and around cloves. Place in tin foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.

Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower into a food processor. Add oil and reserved water, 1 tablespoon at a time, and purĂŠe until smooth. Add roasted garlic and purĂŠe. (Or, mash cauliflower with a potato masher). Season with salt, pepper and garnish with rosemary.

brussels with feta + pomegranate gluten-free, grain-free 2lb Brussels sprouts, trimmed 1/4 cup extra-virgin olive oil 1/2 tsp fine sea salt 1/4 tsp freshly ground black pepper 2 tbsp balsamic vinegar 4 oz feta or goat cheese, crumbled 1/4 cup pomegranate seeds

Preheat the oven to 425°F. Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with olive oil, salt, and pepper to coat evenly. Divide between 2 baking sheets, spreading the Brussels sprouts into an even layer. Roast until crispy and dark brown (15-20 minutes), tossing once halfway through cooking. Transfer the Brussels sprouts to a large bowl and lightly toss with the balsamic vinegar. Taste and adjust seasonings if needed. Transfer to a serving platter and top with the cheese and pomegranate seeds. Serve immediately.

butternut squash + almond-pecan parmesan // Adapted from Oh She Glows

gluten-free, grain-free, vegan 1 medium/large butternut squash (2 to 2 1/2 lbs) 2 large cloves garlic, minced 1 tbsp extra-virgin olive oil 1/2 tsp fine sea salt 1 cup kale, stemmed and roughly chopped ALMOND-PECAN PARMESAN: 1/4 cup whole almonds 1/4 cup pecan halves 1 tbsp nutritional yeast 1/8 tsp fine sea salt 1 tsp extra-virgin olive oil Preheat oven to 400°F and lightly grease a large casserole dish with oil. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place into the casserole dish.

Add the minced garlic, oil, and salt into casserole dish and toss until combined with the squash. Do not add the kale yet. Cover the casserole dish with tinfoil (with a few holes poked) and bake at 400°F for about 45 minutes, until tender and lightly browned. Meanwhile, in a mini food processor, pulse the AlmondPecan Parmesan ingredients together until coarsely chopped. After cooking, remove the squash from the oven and reduce the heat to 350°F. Remove the tinfoil. Stir in the chopped kale and sprinkle the Parmesan all over the squash. Bake for another 5 to 8 minutes, uncovered, until the nuts are lightly toasted. Lightly mash and stir with a fork. Serve warm.

grain-free sage stuffing gluten-free, grain-free 2 tbsp butter, ghee or coconut oil 3 1/2 cups onion, diced 2 1/2 cups celery, diced 1 cup apple, cored and diced 2 tsp sage 2 tsp thyme 1/4 tsp marjoram 1/4 tsp rosemary 1/4 tsp pepper 1/2 tsp salt 2 cups almond flour 1/4 dried cranberries 3 eggs, whisked

Preheat oven to 350°F. Grease a medium-sized baking dish (or use a skillet). Add 2 tablespoons butter/ghee/ coconut oil to a saucepan and warm over low/med heat. Add onion, celery, apple and herbs and sauté over medium heat for 5 minutes. Remove from heat. In a large bowl, add almond flour and dried cranberries and mix. Add the lightly beaten eggs to the bowl and mix well. Add mixture to baking dish and bake at 350°F for 45 minutes - 1 hour.

pumpkin cobbler + granola crumble gluten-free 1 (15 oz) can of pumpkin purée 1/2 cup coconut sugar 1 tsp pure vanilla extract 2 tsp pumpkin spice 1/4 tsp nutmeg 2 eggs 1/4 cup full fat coconut milk 1/4 tsp salt GRANOLA TOPPING: 2 cups Purely Elizabeth Original Ancient Grain Granola 2 tbsp coconut oil 1 tsp pumpkin pie spice 1/2 cup pumpkin seeds

Preheat the oven to 350°F. In a large bowl, whisk together the coconut sugar and eggs until smooth. Stir in the pumpkin purée, coconut milk, pumpkin pie spice, salt and vanilla extract until smooth. Pour the mixture into a medium sized casserole dish and smooth evenly into the dish. Set aside. In a food processor, pulse the granola until chunks have broken up and crumbly. Add in coconut oil and pumpkin pie spice. Pulse until mixture is blended but still chunky. Top the pumpkin purée with even dollops of granola topper. Bake the cobbler for 45-55 minutes, until the topping is slightly golden and set. Remove the casserole dish and let it sit and cool for at least 30 minutes – this dessert needs 30 minutes to “set” otherwise, it will be somewhat gooey inside. Serve with ice cream and a sprinkle of pumpkin seeds.

apple raspberry galette gluten-free, grain-free CRUST: 2 1/2 cup Bob’s Red Mill Paleo Baking Mix 1/2 tsp sea salt 1 egg 1/2 cup grass fed butter, 1 tbsp for crust 1 tbsp maple sugar FILLING: 2 gala apples, sliced thinly 1 tsp cinnamon 1/2 cup raspberry preserves 3 tbsp maple syrup

Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add butter and pulse until combined and crumbly. Add egg pulsing to combine to form a dough consistency. On a piece of parchment paper, roll out dough to a 1/2" thick circle. Spread raspberry preserves in the middle of the circle. Arrange apples on top of the preserves. Fold the sides of the pastry, enclosing the fruit. With the remaining 1 tbsp of butter, brush the crust and sprinkle crust with maple sugar. Drizzle maple syrup and cinnamon over fruit. Bake for 45 minutes.

hot mulled cider 1 gallon apple cider 3/4 cup bourbon 1/4 cup honey 2 quince, peeled, cored and finely chopped 1 (4") rosemary sprig 2 (3-4") cinnamon sticks, broken 4 cloves 1 star anise 1/2 tsp grated lemon zest Combine the cider, bourbon, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.

6 COZY FALL BREAKFASTS 6 breakfast recipes guaranteed to warm the soul this holiday season.

PUMPKIN OAT MUFFIN CUP gluten-free 1 Purely Elizabeth Original Superfood Oat Cup 3 tbsp almond milk 1 egg 1 tbsp maple syrup 2 tbsp pumpkin purée 1 tsp pumpkin spice Shake contents of the oatmeal cup to evenly distribute. Add milk, egg and maple syrup to oatmeal cup. Stir to combine. Option to lift half of the oatmeal contents and fill the middle with the pumpkin purée and pumpkin spice to create a gooey center OR add pumpkin purée and pumpkin spice to top of oatmeal contents before microwaving. Heat in the microwave for 1:30 – 2 minutes or until the muffin begins to form in microwave. Allow muffin cup to sit for 1-2 minutes for oats to firm and cool. Carefully flip cup over onto a plate and drizzle with peanut butter and our Pumpkin Spice GrainFree Granola for extra pumpkin deliciousness!

BLUEBERRY BANANA OATMEAL STICKS gluten-free, vegan 10 oz Purely Elizabeth Original Superfood Oats 1 1/2 cups almond milk
 1 banana, sliced 1 cup blueberries 1 tbsp coconut oil TOPPINGS: maple syrup nut butter In a loaf pan, combine oats, almond milk, bananas and blueberries. Stir to combine. Store in the refrigerator overnight to allow the oats to soak. In the morning, cut oatmeal into slices. Heat coconut oil in a large skillet over medium heat. Add sliced oatmeal. Sear on both sides for 3–5 minutes or until browned. Serve with maple syrup and nut butter.

CHOCOLATE STRAWBERRY GRANOLA TART gluten-free 1 cup Purely Elizabeth Dark Chocolate Strawberry Granola 4 tbsp peanut butter 8 dates, pitted 1 cup yogurt TOPPINGS: strawberries, sliced bee pollen peanut butter Purely Elizabeth Dark Chocolate Strawberry Granola In a food processor, combine granola, peanut butter and dates. Blend crust ingredients until a crumbly paste is formed (so it can stick together). Press the mixture into a tart pan. Top with yogurt, strawberries, bee pollen, granola + a drizzle of peanut butter.

PEANUT BUTTER PUMPKIN QUESADILLA gluten-free , grain-free, vegan 1 tbsp coconut oil 2 tbsp peanut butter 1/2 banana, thinly sliced Purely Elizabeth Pumpkin Spice Grain-Free Granola 2 Siete Tortillas Heat a large skillet pan to medium heat and add coconut oil. Spread peanut butter on one tortilla. Place banana slices and granola on top. Top with second tortilla. When the skillet is hot, add quesadilla to pan and brown on each side about 3-4 minutes each.

PUMPKIN SPICE BANANA BREAD gluten-free, grain-free 2 very ripe bananas
 1/3 cup coconut oil
 3 eggs 1/2 cup pumpkin purée 1 tsp vanilla

 1 cup coconut sugar
 2 cups almond flour 1 1/2 tsp pumpkin pie spice 1 tsp baking soda
 cinnamon sugar (2 tbsp of coconut sugar for every 1 tsp of cinnamon) Preheat oven to 350°F. Use an oil spray or coconut oil to grease loaf pan. Sprinkle cinnamon sugar to coat the bottom and sides and set aside. Meanwhile, in a large bowl or food processor, whisk together the mashed bananas, oil, eggs, pumpkin purée and vanilla until smooth. In a separate bowl combine dry ingredients. Pour the wet ingredients into the dry and stir until combined. Pour into loaf pan and bake for 45–50 minutes.

CAULIFLOWER BREAKFAST PIZZA gluten-free, grain-free 1 cauliflower pizza crust 2 cups mozzarella cheese, shredded 1 roasted sweet potato, sliced 1 cup arugula 1/2 cup tomatoes, halved 2 eggs Preheat oven to 400°F. Cook crust according to packaging directions to allow crust to crisp. Assemble pizza, layering mozzarella, then vegetables. Crack the eggs on top and bake for 5-7 minutes until desired consistency.

MEET TAYLOR OF ALL PURPOSE FLOUR CHILD All Purpose Flour Child is a place for approachable, seasonal recipes made with wholesome and real ingredients. Taylor uses unique flavor combinations to create modern twists on classic recipes and loves to bring people together through food and inspire others to cook.


TOPPING: 1 (8 oz) bag Purely Elizabeth Maple Walnut Probiotic Granola 1/4 cup almond flour 1/4 cup walnuts 2 tbsp pure maple syrup 2 tbsp coconut oil, melted + cooled slightly pinch Himalayan pink salt half the chai spice mix (recipe below) FILLING: 6 medium/large apples, peeled, cored, and thinly sliced (such as braeburn, gala, or granny smith) juice of half a lemon 1/4 cup pure maple syrup 2 tbsp arrowroot powder half of chai spice mix (recipe below) CHAI SPICE MIX: 2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cardamom few cracks fresh black pepper pinch ground cloves

Preheat oven to 350°​F. In a large bowl, toss together the apple slices with the lemon juice. Add in the maple syrup, half of the spice mixture, and arrowroot powder and toss to combine. Add the filling to a 10 inch cast-iron skillet or baking dish and spread out into an even layer. For the topping, add the granola to a food processor and pulse it a few times to break up the larger pieces. Add in the walnuts, almond flour, salt, and rest of the spice mix and pulse a few times to distribute all the ingredients evenly. Add in the maple syrup and coconut oil and pulse again until mixture just starts to come together and form clumps. Sprinkle the crisp topping over the filling evenly and bake for about 35-40 minutes, until filling is bubbling and topping is crisp and golden brown. If your topping begins to brown before the filling is bubbling, cover with some foil. T​op with your favorite plant-based ice cream or whipped coconut cream​if you’d like and enjoy warm!

THANK YOU until next time! give us a follow to stay in the loop ...

Purely Fall Magazine | 2018