Purely May Magazine | purely elizabeth

MAY, 2016

PURELY MAY. a purely elizabeth publication.

LATELY AT PURELY. Target, Anthropologie, two new products + more—get the scoop on the latest excitement at Purely Elizabeth.

BRUNCH

BITES.

8 bite-sized brunch recipes that are equally as adorable as they are delicious!

a purely gluten-free + plant-based publication.

welcome TO PURELY MAY.

EDITORIAL + DESIGN: caroline caligari

RECIPES + PHOTOGRAPHY: elizabeth stein

Copyright Š 2016 by purely publishing, inc.

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lately at purely

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Elizabeth's debut cookbook, Eating Purely is now available at Anthropologie.com. Grab your copy for over 100 droolworthy, gluten-free recipes, over 100 color photos + eating purely tips from Elizabeth!

NOW AT

TARGET Our Ancient Grain Granola is now at TARGET NATIONWIDE! Our Original 10 oz flavor will be in every store and our Cranberry Pecan + Blueberry Hemp will be available at select stores.

The perfect solution for staying healthy on-thego! Our superfood-packed single serve cups make for healthy, easy and delicious travel. Our Ancient Grain Oatmeal Cups and our Granola + Puff Cold Cereal Cups are now at WHOLE FOODS AND SPROUTS NATIONWIDE!

ALL NEW!

GRAIN-FREE GRANOLA Cashews, dried coconut flakes + superfood seeds combine with cashew butter, organic coconut oil + organic coconut sugar. paleo 4-5g sugar 5g protein certified gluten-free, vegan, non-gmo, organic // Two flavors: Original + Banana Nut Butter

Available at select Whole Foods + our online store.

FIND A STORE.

ALL NEW!

PROBIOTIC GRANOLA 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 HEALTHY IMMUNE + DIGESTIVE SYSTEM. certified gluten-free, vegan, non-gmo, organic // Two flavors: Chocolate Sea Salt + Maple Walnut Butter

FIND A STORE. Available at The Fresh Market, select Whole Foods + our online store.

brunch bites Little bites, big flavor. Rise and shine and put on that pot of coffee, it's brunch time! As if you needed another reason to love brunch, Elizabeth created 5 bite-sized brunch recipes that are worth waking up for.

KALE, BANANA + PINEAPPLE SMOOTHIE gluten-free, vegan 1 banana 1 cup chopped pineapple 1 cup Swiss chard ½ cup coconut milk 1 cup ice Blend all ingredients together in high-speed blender.

CHIA PUDDING WITH RASPBERRY JAM gluten-free, vegan 2 tbsp chia seeds 6 tbsp cashew milk raspberry jam Purely Elizabeth Maple Walnut Probiotic Granola In a bowl, combine chia seeds and cashew milk. Stir to combine and allow to sit for 5-10 minutes, until a gel consistency forms.

Pour into shot glasses and top with jam and granola.

BANANA MUFFINS gluten-free, vegan Simple Mills Banana Muffins Mix 1 cup Purely Elizabeth Banana Nut Butter Grain-Free Granola Make muffins according to packaging instructions. Top with our Banana Nut Butter GrainFree Granola and bake in the oven according to directions.

ROASTED POTATOES gluten-free, vegan 1 lb Bliss potatoes, halved 2 tbsp olive oil garlic salt Preheat oven to 425째F. Toss potatoes with olive oil and garlic salt. Place on a baking sheet and roast for 25-30 minutes.

Serve on skewers.

EGG FRITTATA WITH KALE, TOMATO, ARTICHOKE + FETA gluten-free, vegetarian 6 organic eggs ¼ cup non-dairy milk, unsweetened 1 pint grape tomatoes, halved 1 cup fresh or frozen kale ½ cup feta cheese Preheat oven to 400°F. In a bowl, whisk together eggs, milk and vegetables. Pour the mixture into mini muffin tins.

Bake 15-20 minutes.

FLATBREAD WITH GOAT CHEESE, SHAVED ASPARAGUS + PESTO gluten-free, vegetarian ½ cup almond flour ½ cup tapioca flour 1 cup canned full fat coconut milk (cream on top removed- save to make whipped coconut cream!)

PESTO goat cheese 1 cup thinly shaved raw asparagus chili flakes 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. Top flatbread with a smear of pesto, crumbled goat cheese, shaved asparagus and chili flakes. Bake in the oven for 5-7 minutes and serve.

GREENS WITH PEA, RADISH, AVOCADO + PARMESAN CUPS WITH LEMON CAPER VINAIGRETTE gluten-free, vegetarian 4 cups mixed greens ½ cup peas ¼ cup sliced radishes 1 avocado DRESSING: 1 small shallot, chopped 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp capers PARMESAN CUPS: 1 ½ cup Parmesan cheese Preheat oven to 375°F. In a large bowl, assemble the salad.

In a small bowl, whisk together dressing ingredients. Pour dressing on salad and toss to combine. On a silpat mat place ¼ cup cheese on the mat and flatten. Bake in the oven for 8-10 minutes. Carefully with a spatula place on top of an upside down muffin tin. Allow to cool. Serve salad in cups.

PERFECT PANCAKES [ recipe from Elizabeth's Eating Purely Cookbook ]

gluten-free, vegetarian 2 eggs ¾ cup non-dairy milk 3 tbsp olive oil 1 cup millet flour ¾ cup almond flour ¼ cup brown rice flour 1 tsp baking soda 1 tsp baking powder ½ tsp Himalayan sea salt 1 tbsp chia seeds 1 tbsp hemp seeds 1 tbsp flax seeds ¼ cup coconut sugar Whisk eggs, milk and 2 tbsp of olive oil in a bowl. Add dry ingredients and gently stir to combine. Let sit for 5 minutes. Heat a nonstick skillet over medium heat and lightly coat surface with remaining olive oil. Spoon ¼ cup of mixture onto skillet. Cook until pancake begins to bubble, about 2 minutes. Flip pancake and cook another 2–3 minutes. Serve with warm maple syrup.

THANK YOU we'll see you next month!

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