Purely Spring Magazine | 2015

Page 1

may, 2015

purely spring. a purely elizabeth publication.

over 30 gluten-free + plant-based spring recipes plum and berry crostada, cauliflower alfredo, kale artichoke dip + pistachio honey ice cream


chatting with wolfgang puck the world renowned chef shares with us his favorite dishes, cuisine inspiration + how he got started

in this issue save $1 | 4 print a coupon + save in-store!

#eatpurely | 5 a collection of purely fans' yummy insta treats

favorite pins of the season | 7 purely love for spring | 8 best buys for spring

purely chatting | 10 with world renown chef, Wolfgang Puck

spring palette | 12 16 recipes that capture the tastes and colors of spring

- roasted beet hummus | 15 - cherry sangria | 15 - raspberry bars | 16 - salmon with rhubarb bbq sauce | 19 - blueberry oatmeal waffles | 21 - mixed green salad with blackberries, rice, walnuts, feta + blackberry vinaigrette | 22 - roasted plum coconut mojito | 24 - roasted purple cauliflower over squash pasta, garlic, lemon + sea salt | 25 - cauliflower alfredo with romanesco broccoli | 27 - spring thyme vodka lemonade | 29 - yellow squash + corn soup | 29 - peanut butter banana granola pops | 30 - spring caprese salad with burrata, fava beans + mint | 33 - green goddess smoothie | 35 - zucchini lasagna with pea cashew cheese + ramp pesto | 37 - pistachio honey ice cream | 37

purely picnic | 39 6 recipes to be enjoyed on a picnic blanket

- moscow mule | 41 - plum + berry crostada | 42 - kale artichoke dip | 45 - frisee salad | 45 - vegetable sandwich with grilled eggplant, tomato, mozzarella, hummus + olive tapenade | 46 - chicken salad sandwich with cranberries, pecan + rosemary | 46

cinco de mayo fiesta | 48 6 flavor-bursting recipes to celebrate guilt-free

- spring pea guacamole | 50 - mango-pineapple salsa | 50 - cashew cheese | 52 - enchiladas | 53 - horchata | 54 - churro doughnuts | 57

introducing two new purely elizabeth products! | 60 the debut of our Ancient Grain Muesli + Ancient Grain Granola + Puffs Cereal

blog love | 58 blue velvet smoothie bowl from leefromamerica

restaurant insider | 62 get the scoop on Boulder, Colorado's Oak at Fourteenth

the winning purely oatmeal challenge recipe | 64 purely vegan cheesecake from deanna paolini

thank you | 66 to our amazing fans! see you this summer...

Copyright Š 2015 by purely publishing, inc.

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ele purely her. 1. loeffler randall: sandal 2. eugenia kim: headband 3. spitfire pr52: sunglasses 4. lipsy: makeup bag 5. jcrew: earrings 6. nixon: rose gold watch 7. new balance: sneakers 8. revolve: cross body 9. madewell: ipone case 10. urban outfitters: boater hat 11. leif shop: cotton scarf

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12. marc jacobs: umbrella 13. leif shop: stripe knit pillow 14. leif shop: cherry drop blanket 15. chronicle books: seedkeeper book 16. leif shop: mini planter 17. lomo'instant sanremo camera 18. terrain: glass mixing bowl set 19. terrain: leather and linen garden gloves 20. terrain: copper watering can 21. one king's lane: elephant salt and pepper shakers 22. mod cloth: water pitcher

purely chatting

with wolfgang puck

What projects do you have in the works? As we speak, we’re working on a new line of organic pizzas and soups which might be frozen or refrigerated so that they're really the same quality that we serve in our restaurants. We’re also opening new restaurants - the next one will be in Singapore and we just opened in Bahrain and Istanbul.

You have so many restaurants, is there one core philosophy that remains the same in each? Our core philosophy and that of all our chefs in each restaurant whether it’s London, Washington DC or Singapore, is that good cooking starts with the best ingredients. So we never cheat and buy inferior ingredients because our motto is only the best is good enough.

What dish are you most proud of? I really believe we have certain dishes that have stood the test of time, whether it's the Shanghai Lobster at Chinois or the Agnolotti with Truffles at Spago, or the Bone Marrow Flan at CUT.

There are too many to mention, and to me, it’s like asking, which child are you most proud of?

What type of cuisine inspires you the most? I get inspired by cooking when I’m at the stove and making a dish. I have so many different ideas in my head, how can I change this dish, add different ingredients, different spices? But it also could be cooking styles from anywhere. Just a week ago I was in a wonderful restaurant in Punta Mita near Puerto Vallarta, it was probably the best Mexican food I ever had in my life.

Tell us about your early beginnings: I quit school when I was 14 years old. I really wanted to become a pastry chef, but I couldn’t find a job in a pastry shop so I started as an apprentice in the kitchen at the Post Hotel in Villach. My love for good food must have started around that time. I never thought that at 14 I would be a chef –

I really wanted to be a pastry chef because sweets were my favorite part of the meal. The more I got into cooking the more passionate I became and by 17 I had moved to France to work in a restaurant called Baumanière with the chef owner, Raymond Thuilier.

What brought you to the U.S.? I arrived in L.A. in 1975 to work at Ma Maison. I had such a small kitchen that I had to cook the leg of lamb and the

potatoes in the same oven and we had six household refrigerators in the back alley. My first paycheck bounced because they had no money in the bank and no customers. A year later we had so many good regular customers, everyone from Fred Astaire to Gene Kelly and Michael Caine, and then Gourmet and People magazines wrote stories on us.

What inspired you to become a chef? My mother was a chef so beginning at the age of 12, I spent every summer with her in the kitchen. She was my biggest inspiration.

Of all the restaurants you have opened, which was the most fun and your favorite to work in? I love Spago in Los Angeles because it was my first one. When I opened Spago in 1982, I wrote ‘Spago California cuisine’ on the menu. I believe that Californian cuisine is a mixture of different culturesthere are Asian influences, Italian influences, and French influences.

What is your personal eating philosophy? Good cooking at home or in the restaurant starts with good ingredients. So if you can, shop at your local farmers’ market whenever possible. Buy ingredients in season and buy the best quality you can. This doesn’t mean that sometimes you can’t eat fried food - I exercise routinely but I have to have Wienerschnitzel once in a while - the important thing is to eat in moderation.

What would your last meal be? Pasta with white truffles and a glass of Krug Champagne.

Get the recipe for Wolfgang Puck's Potato Pancakes with Smoked Salmon!

spring palette nothing epitomizes spring like bright flowers blooming and grass sprouting, after a dark, gray winter. inspired by the bright pinks, blues, yellows + greens of spring, we crafted an array of vibrant dishes that look and taste just like the rejuvenating season.


+ ed

k n i p

roasted beet hummus vegan, gluten-free 2 beets ¼ cup olive oil 2 tbsp tahini 1 (15-oz) can chickpeas ½ tsp smoked paprika 1 garlic gluten-free bread Topping: arugula feta pecans Preheat oven to 425°F. Place each beet in aluminum foil. Roast for 40–50 minutes. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Place roasted beets, oil, tahini, chickpeas, paprika and garlic in a food processor and blend until smooth. Serve on glutenfree bread, topped with arugula, feta and pecans.

strawberry rosé sangria vegan, gluten-free 1 bottle sparkling rosé 2 cup strawberries, sliced ¼ cup mint, chopped 1 lemon, sliced into rounds ¼ cup St. Germain Add all ingredients to a pitcher and place in the fridge to chill. When ready to serve, scoop some fruit in each glass and pour over ice.

raspberry bars vegetarian, gluten-free Crust: 1½ cups almond meal ¾ cup brown rice flour ½ cup tapioca flour ¼ cup arrowroot powder ¼ cup coconut sugar ½ tsp Himalayan sea salt ½ cup vegan butter 1 egg Topping: 2 pints raspberries ¼ cup coconut sugar ½ lemon juiced 2 tbsp chia seeds 1 tbsp arrowroot powder

Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg, pulsing to combine to form dough consistency. If necessary, add 1 tsp of water. Grease an 8 x 8 pan with oil or vegan butter and press dough evenly into the baking dish. Bake for 15-20 minutes, until edges brown. Meanwhile, in a small sauté pan over medium heat add raspberries, coconut sugar, lemon juice, chia seeds and arrowroot powder. Combine and allow to simmer on low, continuing to stir for 8-10 minutes. Pour topping on top of crust and return to oven for 10 minutes. Serve cut into squares.

salmon with Rhubarb BBQ Sauce gluten-free ½ tbsp coconut oil 1 garlic clove, minced 1 small onion, chopped 1 cup rhubarb, chopped ¼ cup ketchup 1 tbsp Worcestershire sauce ¼ cup coconut sugar 4 (6-oz) pieces salmon

Preheat oven to 400°F. In a small sauté pan over medium heat, add oil, garlic and onion. Sauté 3-5 minutes. Add rhubarb, coconut sugar, ketchup, Worcestershire sauce. Simmer on low and continue to stir for 10-15 minutes. Spoon half the sauce onto salmon, spreading evenly to coat. Place in a baking dish and roast for 10-12 minutes. When ready to serve, spoon the rest of the sauce on top of salmon.

blue + purple

Blueberry Oatmeal Waffles gluten-free, vegetarian 2/3 cup brown rice flour 1/3 buckwheat flour ½ cup oat flour 1/3 cup Purely Elizabeth Original Ancient Grain Oatmeal ¼ cup arrowroot flour 1½ tsp baking powder ¼ cup coconut sugar ½ cup oil 1¼ cup almond milk 1 tsp apple cider vinegar 1 egg juice of 1 small lemon zest of 1 small lemon 1 pint blueberries In a large bowl, combine dry ingredients. In a separate bowl, whisk together milk and apple cider. Let sit for 5 minutes and allow to curdle to create “buttermilk.” Whisk in 1 egg and olive oil. Pour wet ingredients into dry and combine with blueberries. Heat a waffle maker and cook waffles according to machines directions, about 5–7 minutes per waffle. Serve with drizzled maple syrup.

Mixed Green Salad with blackberries, rice, walnuts, feta + blackberry vinaigrette gluten-free, vegetarian 4 cups mixed greens ¼ cup feta (Haystack is amazing) ¼ cup walnuts, chopped 1½ cup brown rice, cooked ½ cup blackberries 1 sprig of mint, chopped

Dressing: ¼ cup blackberries 2 tbsp olive oil 1 tbsp balsamic vinegar In a large bowl, assemble the salad with mixed greens, feta, walnuts, rice, blackberries and mint. In a high-speed blender, add dressing ingredients and blend until smooth. Drizzle with dressing and serve.

Roasted Plum Coconut Mojito gluten-free, vegan 2 plums, halved, pitts removed 1 tsp cinnamon ½ cup mint 4 oz lime juice 4 oz St. Germain 16 oz coconut water (Harmless Harvest is the best!) 8 oz rum ice Preheat oven to 400°F. On a parchment lined baking sheet, place plums, sprinkle with cinnamon and roast for 20 minutes. In a cocktail shaker, muddle plum, mint, lime juice and St. Germain. Add in ice, coconut water and rum. Shake and serve.

purple Roasted Purple Cauliflower over squash pasta, garlic, lemon + sea salt gluten-free, vegan 1 head purple cauliflower, cut into florets 3 tbsp olive oil 2 garlic cloves, minced 1 lemon 4 cups spiralized squash pasta sea salt red pepper flakes Preheat oven to 425°F. On a parchment lined baking sheet add cauliflower florets and drizzle with 1 tbsp olive oil. Roast for 25-30 minutes. Meanwhile heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, 2–3 minutes add squash pasta, lemon juice and roasted cauliflower. Drizzle with olive oil, salt and red pepper flakes and serve.


Cauliflower Alfredo With Romanesco Broccoli vegan, gluten-free 1 head of cauliflower 2 cups romanesco broccoli 1 tbsp olive oil 2 garlic cloves, minced 1 small yellow onion, chopped ½ cup coconut milk, ½ lemon, juiced 1 tbsp nutritional yeast salt to taste 8 oz gluten-free pasta, cooked Heat water in saucepan. Place cauliflower romanesco in a steamer basket and steam for 5 to 7 minutes or until tender. Meanwhile, in a large sauté pan over medium heat add olive oil, garlic and onion. Saute for 5-7 minutes until browned. In a highspeed blender or food processor, place garlic/onion mixture, steamed cauliflower, coconut milk, lemon juice, nutritional yeast and salt. In the large sauté pan, add broccoli, cooked pasta and alfredo sauce. Toss to combine and serve.

Spring Thyme Vodka Lemonade

yellow squash + corn soup

gluten-free, vegan

vegan, gluten-free

1 oz vodka 1 lemon, juiced 1 oz St. Germain or simple syrup 1 sprig of thyme club soda ice

1 tbsp coconut oil 2 cloves garlic, minced 1 small yellow onion, chopped 3 yellow squash, chopped 3 cups veggie stock 1 cup coconut milk ½ tsp chili powder 1 cup yellow corn, cooked salt to taste

In a cocktail shaker add vodka, lemon juice and St. Germain. Shake to combine. Pour into an ice filled glass and top with club soda and a sprig of thyme.

Topping: pico de gallo crushed tortillas

In a medium sized pot, heat oil over medium heat. Add garlic and onion and sauté until fragrant. Add squash and continue to sauté for 5-7 minutes until lightly browned. Add veggie stock, coconut milk, and chili. Bring to a simmer and cook for 15 minutes. Using an immersion blender, blend until smooth. Add corn and salt to taste. Top with pico de gallo and crushed tortillas to serve.

Peanut Butter Banana Granola Pops gluten-free, vegan 1 cup coconut yogurt ½ cup peanut butter 2 bananas ½ cup Purely Elizabeth Original Ancient Grain Granola Combine yogurt, peanut butter and bananas in a high-speed blender and blend until smooth. Add in granola and pulse until coarse but still chunky. Pour into popsicle molds, put on cover, and stick in freezer for about 20 minutes. After the mold has had a little time to set, insert popsicle sticks, being careful not to shove them all the way down (this will make them easier to enjoy when done). Freeze until firm.


Spring Caprese Salad with Burrata, Fava Beans + Mint vegetarian, gluten-free 3 cups arugula 1 cup fava beans, cooked, skins discarded 1 tbsp mint, chiffonade 1 tbsp olive oil 1 lemon, juiced zest from one lemon 1 (4-oz) ball burrata Himalayan sea salt, to taste Chili flakes In a bowl, combine arugula, fava, mint, oil, lemon, and lemon zest. Toss to combine. Place on a plate with burrata. Season with salt and top with chili flakes.

green goddess smoothie vegan, gluten-free 2 cups kale ½ cup pineapple, chopped 1 tbsp fresh ginger, minced 1 apple, cored and chopped 2 sprigs mint leaves ½ cup water 1 cup ice Blend all ingredients together in high-speed blender.

Zucchini Lasagna With Pea Cashew Cheese + Ramp Pesto

Ramp Pesto:

gluten-free, vegan

Cook noodles according to package directions. In a lasagna dish, assemble, layering pesto on the bottom of the pan then lasagna noodles, cashew cheese, pesto, asparagus and zucchini. Repeat, ending with zucchini and a dollop of pesto on top. Serve

gluten-free lasagna noodles (such as Capellos) 1 bundle asparagus, ends trimmed, grilled 2 zucchini, thinly sliced lengthwise, grilled

Pea Cashew Cheese: 2 tbsp olive oil 1 clove garlic, minced 1 ½ cup peas 1 cup cashews, soaked in water for at least 4 hours 1 tbsp nutritional yeast 1 lemon, juiced Himalayan sea salt, to taste Ramp Pesto: 2 cups basil 8 stalks ramps, chopped 1 clove garlic ½ lemon, juiced ½ cup olive oil ½ cup hemp seeds Himalayan sea salt, to taste Pea Cashew Cheese: In a large sauté pan, add 1 tbsp olive oil over medium heat. Add garlic and sauté for 3-5 minutes. Add peas and sauté for an additional 3-5 minutes. Meanwhile, in a high-speed blender, add drained cashews, 1 tbsp olive oil, nutritional yeast, and lemon juice. Blend until smooth. Add 1 tbsp at a time of water if necessary to reach desired consistency. Add the pea mixture and pulse a few times to combine. Add salt to taste.

Place ingredients in a high-speed blender and blend until smooth.

pistachio honey ice cream gluten-free, vegan 1 (15-oz) can coconut milk 1 cup cashew milk 1½ cup pistachios ½ cup honey 1 tsp vanilla ½ cup chocolate chips In a high-speed blender, add coconut milk, cashew milk, 1 cup pistachios, honey and vanilla. Blend until smooth. Add ½ cup pistachios and chocolate chips, pulse a few times to chop. Pour into ice cream maker and freeze according to manufacturer's directions.

purely picnic. grab your blanket, wicker basket, finger foods and lawn games because sunshine + green grass calls for a picnic!

moscow mule ...................... gluten-free, vegan ice 2 parts Tito's Handmade Vodka 1 part chilled ginger beer 1 lime mint, to garnish Fill a glass with ice. Add vodka, ginger beer, lime juice and mint. Stir to mix.

let us introduce you to the best gluten-free bread we've found! Bread SRSLY comes in unique varieties like Kale Sourdough, is made with clean ingredients + has a SERIOUSLY yummy flavor!

plum + berry crostada ........................ gluten-free, vegetarian Crust Ingredients: 1 ½ cups almond meal ¾ cup brown rice flour ½ cup tapioca flour ¼ cup arrowroot powder ¼ cup coconut sugar ½ tsp sea salt 1 egg ½ cup vegan butter, 1 tbsp for crust Filling Ingredients: 2 plums, sliced thinly ½ cup blueberries ¼ tsp cardamom ½ tsp cinnamon 3 tbsp maple syrup

Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add ½ cup vegan butter and pulse until combined and crumbly. Add egg, pulsing to combine to form dough consistency. If necessary, add 1 tsp of water. Separate dough into two balls. On a parchment paper, roll out dough to a ½” thick circle. Place parchment paper on baking sheet. Meanwhile, in a large bowl combine filling ingredients. Toss to combine and evenly coat fruit. Arrange fruit in the center of the circle. Fold the sides of the pastry, enclosing the fruit filling. With the remaining 1 tbsp of butter, brush the pastry crust. Bake for 30 minutes.

kale artichoke dip ....................... gluten-free, vegetarian Cashew Sauce: ½ cup almond milk 2 cups cashews ½ lemon, juiced 2 tbsp nutritional yeast 1 tbsp mellow white miso 1 tbsp olive oil Himalayan sea salt to taste 3 cups kale, shredded 2 (15-oz ) cans artichoke hearts, quartered ½ cup Parmesan cheese chips Preheat oven to 350°F. In a high-speed blender add almond milk, cashews, lemon, nutritional yeast and miso. Blend until smooth. In a medium sized skillet, heat olive oil over medium heat. Add kale and artichokes and sauté until kale is wilted, 5-7 minutes. Pour in cashew sauce and stir to combine. Pour veggie/ cashew sauce mixture into an 8 x 8 pan. Top with cheese and place in the oven for 25-30 minutes. Serve with chips.

frisee salad with watermelon radish, avocado, blood orange + blood orange ginger dressing

..................... gluten-free, vegan 1 head of frisee 2 cups arugula 1 avocado, sliced 3 watermelon radish, thinly sliced 2 blood oranges, cut into segments 2 tbsp hemp seeds

Blood Orange Ginger Dressing: 1 blood orange 1 ½ apple cider vinegar 1½ tbsp tamari 3 tbsp extra virgin olive oil 2 tsp chopped fresh ginger In a large bowl add frisee, arugula, avocado, radishes and oranges. In a high-speed blender, mix dressing ingredients. Pour dressing ingredients over salad and toss to combine. Sprinkle with hemp seeds and serve.

vegetable sandwich with grilled eggplant, tomato, mozzarella, hummus + olive tapenade

................................... 1 eggplant, sliced ¼” thick 1 tbsp olive oil 2 tomatoes, sliced 8 oz fresh mozzarella hummus (such as Hope Hummus Sriracha) olive tapenade (such as Organilicious Figgy Olive Tapendade) Bread SRSLY Kale Sourdough Heat grill to medium heat. Coat eggplant with olive oil and grill slices for 3-5 minutes per side. Assemble sandwich with a smear of hummus, eggplant, tomato, mozzarella and olive tapenade.

chicken salad sandwich with cranberries, pecan + rosemary

............................. 2 chicken breasts, poached and shredded 2 tbsp vegan mayo ¼ cup pecans ¼ cup dried cranberries 1 rosemary sprig, chopped Bread SRSLY sourdough roll In a bowl, combine chicken, mayo, pecans, cranberries and rosemary. Serve on bread SRSLY roll.

a cinco de mayo fiesta

contributed by: Megan Tysoe

spring pea guacamole Guacamole is a Cinco de Mayo staple, and this recipe lightens things up with the addition of sweet green peas, fresh chives and spring green onions. Perfect with chips as an app, or eaten on top just about anything. Serves: 6

4-5 large avocados 1 ½ cups green peas ½ cup loosely packed minced chives ¼ cup chopped green onions 3 tbsp fresh lime juice ½ tsp sea salt, or to taste 1. Mash avocados in a mixing bowl. Add green peas and continue to roughly mash until the peas are incorporated but still somewhat formed. 2. Stir in the chives, green onions, lime juice and salt. Add more lime juice and salt as necessary.

mangopineapple salsa Yield: 4 cups 2 ripe mangoes, peeled and diced small 1 cup diced pineapple ½ cup minced red onion 1 jalapeño pepper, seeded and minced juice of 2 limes (approximately 2 tbsp) ¼ cup chopped cilantro 2 tbsp raw honey 1 tsp sea salt, or to taste

Combine all ingredients in a medium mixing bowl, tossing together with a spoon.

cashew cheese Yield: 2 cups 1 cup cashews 2 tbsp nutritional yeast 1 tbsp apple cider vinegar 2 tbsp lemon juice 他 cup water Combine all ingredients in a Vitamix and blend until smooth and creamy.

enchiladas Making your own enchilada sauce is surprisingly easy, and much healthier than the store-bought alternative! Double up on the sauce and bottle it for cute, take-home party favors. Serves: 6

Sauce: 4 cups organic vegetable broth ½ cup tomato paste ¼ cup + 2 tbsp Bob’s Red Mill Gluten-Free Flour 2 tbsp olive oil 2 tbsp cumin ½ tsp garlic powder ½ tsp onion powder 1 tsp chili powder 1 tsp dried oregano 1 tsp salt ½ tsp pepper Assembled: 6 brown rice or corn tortillas 3 tbsp olive oil 1 bunch purple asparagus, bottoms peeled and cut in thirds 3 cups peeled and chopped sweet potatoes 1 cup cooked black beans ½ cup organic salsa ½ cup diced red bell pepper 2 tbsp lime juice ¼ cup chopped cilantro 1 tbsp chili powder ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp dried oregano ½ tsp paprika 2 tsp cumin 1 tsp sea salt

1 recipe (approximately 3 cups) enchilada sauce

Sauce: 1. In a small bowl combine the gluten-free flour and all spices. 2. In a medium saucepan, heat olive oil over medium heat. Add the tomato paste, followed by the bowl of spices. 3. Cook for about 30 seconds, whisking continuously. 4. Whisk in the broth, then increase heat and bring to a boil. Reduce down to a simmer, and continue cooking for about 10-12 minutes until slightly thickened. If you want a thicker sauce, continue reducing for 5 more minutes. Adjust salt, pepper and spices as needed and keep warm on the stove while preparing the enchilada filling.

Filling: 1. Preheat oven to 375 °F and grease a 9 x 13 pan. 2. Toss asparagus with one tbsp olive oil. Transfer to a sheet pan and place in oven. Repeat with two tbsp olive oil and sweet potatoes. Cook for 35-40 minutes or until tender, stirring occasionally. 3. Combine black beans, salsa, red bell pepper, lime juice, cilantro and spices in a medium mixing bowl. Add cooked asparagus and sweet potatoes. Mix well. 4. Spread 1 cup of enchilada sauce on the bottom of your greased 9 x 13 pan. 5. Prepare the enchiladas one at a time. Scoop about ½ cup of the enchilada filling onto the left side of a corn or brown-rice tortillas. Fold and roll, placing the enchilada seam-side down in the prepared pan. Repeat with the remaining 5 tortillas. 6. Pour two cups enchilada sauce over the enchiladas, cover with foil and bake in the over for 15-20 minutes. 7. Remove, and sprinkle with pumpkin seeds, fresh herbs, and scallions. Top with cashew cheese.

horchata This sweet & refreshing drink originated in Valencia, Spain, and has since changed in name and flavor from one region to the next. In Mexico, Horchata is traditionally made with rice, but rice has also been replaced with a variety of other seeds, nuts and grains depending on local availability. If you don’t have the time to make this recipe from scratch, you can easily substitute with pre-made almond, hemp, soy or coconut milk.

Serves: 6 1 cup long-grain rice 1 cup Brazil nuts 5 cups water 2 cinnamon sticks, plus more for garnish 1 whole vanilla bean 1 cup coconut sugar pinch of sea salt ground cinnamon, for sprinkling

1. Combine rice, Brazil nuts, water and cinnamon sticks in a large bowl. Let soak for about 2 hours. 2. Transfer the rice mixture to a vitamix or high-speed blender, and add the vanilla bean. (If you have a small blender, you can mix in batches). Blend on high for 1-2 minutes, until well incorporated and smooth. 3. Strain through a fine-mesh sieve or cheesecloth bag into a pitcher, return to the blender and mix in the coconut sugar and pinch of salt. 4. Chill until ready to serve, pour into glasses and garnish with cinnamon sticks and ground cinnamon.

churro doughnuts adapted from babycakes classic gluten-free doughnut recipe

Yield: 2 cups 1/3 cup melted coconut oil (plus more for brushing) 1 cup coconut sugar 1 ¾ cups gluten-free flour blend (I used Bob’s Red Mill) 1 ½ tsp baking powder ½ tsp salt 1/8 tsp baking soda 2 tsp ground flax + 4 tsp hot water (mixed together + let sit for 5 minutes) 6 tbsp unsweetened apple sauce ¼ cup vanilla extract 1/3 cup hot water 1. Preheat the oven to 325°F. 2. Brush 2 six-mold doughnut trays with coconut oil and set aside. 3. In a medium mixing bowl combine coconut sugar, flour blend, baking powder, salt, and baking soda. 4. In a separate bowl, combine all wet ingredients. Add to dry ingredients and mix together to just combine. It shouldn’t be thick.

5. Use a melon baller or tbsp to drop 2 ½ to 3 tbsp batter into each doughnut mold, spreading with the back to evenly distribute. 6. Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Ovens vary, so test with a toothpick after the initial 15 minutes. If it doesn’t come out clean, continue testing every 3-5 minutes. You don’t want them to be too firm, as they will continuing firming up outside of the oven. 7. Remove from oven, and let cool for at least five minutes before transferring to a cooling rack. Coat with your choice of toppings (I suggest dipping in melted coconut oil and sprinkling with cinnamon & sugar, or dipping in a chocolate glaze!) *note: to make the chocolate glaze I simply combined ¼ cup coconut oil and ¾ cup vegan chocolate in a double boiler with a dash of cinnamon and sea salt. Let cool slightly before dipping doughnuts.

blog love contributor of our cinco de mayo fiesta!

the loving table meet megan: Megan Tysoe is the face behind The Loving Table, a

plant-based recipe and lifestyle blog that promotes wellness, balanced living and sustained health through creative vegan recipes. Megan has worked at one of America's premier plant-based food restaurants, Christopher's Kitchen, and most recently was a team member at the rapidly growing natural food brand Purely Elizabeth. She has a certificate in plant-based nutrition through Cornell, and is currently enrolled in IIN to become a certified holistic health counselor. She's also working towards opening Rooted Juicery & Kitchen, a juice bar and vegan take-out concept in Cincinnati, Ohio!

Blue Velvet Smoothie Bowl Makes 6 servings 2 frozen banana ¼ cup organic frozen blueberries 1 tbsp honey almond butter ½ cup cashew milk (or any nut milk) 3 pitted medjool dates 1 tsp cinnamon OPTIONAL: 1 tbsp vegan protein powder (I use Trader Joe’s GF Organic Hemp Protein Powder) Blend in a high quality blender such as a Vitamix until smooth and creamy. Consistency should be very thick and ice-cream like, to help toppings stay afloat. If too water-y, add more solids. If too solid, add a bit more nut milk, but stay heavy on the solid to liquid ratio. Pour smoothie into bowl. Decorate accordingly!

toppings: ½ cup Purely Elizabeth Blueberry Hemp Granola 1 tsp chia seed 1 tsp hemp seeds 1 tbsp coconut cubes 1 tsp pepitas 1 tsp goji berries 1 tsp golden raisins 1 tsp raw buckwheat groats fresh blueberries 1 small very ripe banana Time to get creative- lay each ingredient down the way you see fit. I like to decorate my smoothie

bowls different every day. It is very dependent upon my mood. Think of it as a canvas- paint the way you feel! There is no wrong way to decorate. Go crazy!

leefromamerica meet lee: Lee

Tilghman is a recipe developer, food consultant, and social media health coach based between New York and Los Angeles. She thrives on creating healthy, satisfying meals, leading an active lifestyle, and encouraging others to live a balanced life. Food has long been her passion and she has been involved in almost every aspect of the industry from working on organic farms to helping launch restaurants (including SoHo's premier market to table eatery, Chalk Point Kitchen).

introducing two new products redefining the cereal aisle!

ancient grain muesli

[ an innovative twist on an old classic ] a superfood blend of grains, nuts, seeds + fruits. free of added sugar + oil.

ancient grain granola + puffs cereal

[ our award-winning granola + millet puffs ] for a lower-sugar, lower-calorie granola cereal.

restaurant insider

oak | at fourteenth. Boulder, CO

—a top Boulder favorite of ours! We have had many celebratory team dinners at Oak, along with a tradition of grabbing kale salad takeout lunches for a Friday treat (recipe on the next page, it is a MUSTmake)!

meet steve + bryan. [ Steve Redzikowski is the owner/chef at Oak, who has finally achieved his dream of owning and running his own restaurant. Bryan Dayton is the owner/beverage guy, with over 15 years of experience, he is also a certified Sommelier and graduate of the Beverage Alcohol Resource Program (BAR). ]

Describe the restaurant concept and cuisine. We’re truly an American-style restaurant based on woodfired cookery. We focus on modern influences yet stay true to using traditional techniques with wood. The atmosphere is really fun, modern and clean. It also has a loft kind of feeling with the big windows.

What is a must order menu item? Bryan: I always say the kale salad and wood-roasted Boulder chicken. Always. Steve: It changes all the time for me; usually whatever the new dish is because that’s what I’m most excited about. But I always tell people to get the roasted chicken as an entrée because it’s really good. It’s hard to find a good roasted chicken and OAK’s really is great.

Are there any new favorite seasonal cocktails or dishes on the menu? Bryan: Everything coming out of the kitchen really, but right now we have a new lamb dish that’s pretty spectacular—it’s a lamb shank with house-made lamb sausage, pickled peppers, tzaziki sauce, harissa sauce and house-made bread. Steve: Tomorrow we’re adding a new grilled octopus dish with a silky foam of potatoes, octopus braising liquid, bay leaf, thyme and smoked paprika. It’s served with gnocchi, roasted peppers and a savory lemon curd. The foam tastes like the ocean.

Are there gluten-free or vegan options? We do have dishes like the kale salad, chicken and quinoa salad and hamachi crudo that are naturally gluten-free, but we also get a lot of requests for glutenfree/vegan and other modifications, and we can pretty much accommodate those all the time. The OAKgrilled Brussels sprouts, for example, can be made vegan (using just olive oil instead of adding butter to finish). Same with the kale salad, if you leave off the Parmesan. We can also omit the bread for some dishes to make them gluten-free, like the beef tartare or roasted beet salad.

What’s unique about your restaurant? Bryan: We have such a dedicated chef that has a great focus on ingredients and someone who’s really into the cocktails and beverage service. You don’t see that as often; sometimes you have one or the other taking the lead but it’s rare you’ll have both aspects come together, and Steve and I have both come together and that definitely helps with both of our restaurants.

Steve: I would say the elements of wood-fired cooking. You walk in the restaurant and right away you see the wood-fired oven and grill. Everything in the restaurant is transparent and you can see all things going on at all times.

What kind of customer do you cater to? Bryan: We don’t really have just one type of guest; we see a lot of different people at OAK and that’s also what makes it cool—my buddy told me once that he can come in to OAK for a business lunch, take a first date (or longtime girlfriend) and sit at the bar, or bring his parents for dinner. And he’s right about that. It’s not a one-stop shop in that sense—you can come in for many different things and have a good time.

What’s the craziest thing that’s ever happened at Oak? After you’ve been doing this for so long nothing seems too crazy, but when we first opened OAK there was a huge fire and had to close. We re-opened in 2011. The fire is definitely the craziest thing that’s ever happened.

Recipe please? The kale salad recipe is below—we know you enjoy that one!

SHAVED APPLE + KALE SALAD Yield: 1 serving 1 honey crisp apple (shaved thin) 3 tbsp candied almonds 3 tbsp grated Parmesan 1 tbsp granulated white sugar 1 ½ cup finely sliced kale 1 lemon juiced 3 tbsp olive oil 1 tbsp togarashi chili Salt to taste

For candied almonds bring almonds to a simmer in water. Strain almonds and dust with sugar. Place on silicon pad or ungreased sheet tray in a 300°F oven and bake until the sugar is hard and caramelized. Note: loosen the almonds up after about 10 minutes so they don’t stick. Then rotate every 5 minutes or so until candy coating starts to form on the outside; then you’re done. Cool and then chop in quarters with knife. Reserve. Place all ingredients in bowl and mix well combined. Serve.

purely oatmeal recipe challenge winner! Purely Vegan Cheesecake

“Cream Cheese” Filling:

Crust Ingredients: 2/3 cup non-sweetened shredded coconut or slivered almonds coconut oil (for greasing) 1 cup Purely Elizabeth Ancient 6-Grain Hot Cereal 1 cup dates (about 10 dates) soaked in 2 cups of hot water for 2 minutes ½ cup reserved soaking water from the previous ingredient 1 tsp cinnamon ¼ tsp salt

3 cups raw cashews soaked for 2-3 hours ½ cup fresh lemon juice ¾ cup maple syrup (or raw honey) ¾ cup creamed coconut/coconut butter, slightly melted 1 tsp vanilla ½ tsp sea salt

Place ancient grains, dates, soaking water, cinnamon, and salt in a food processor—mix until well incorporated—and then set aside. Next, grease the sides of a 9 inch spring form cake pan with coconut oil. Then, cover the bottom of the cake pan with shredded coconut (or slivered almonds) to prevent the crust from sticking the the pan. Pour the ancient grain and date mixture on top of the shredded coconut—spread out evenly and mold into the cake pan. Bake the crust for 18-20 minutes at 350 °F. Remove crust from oven and set aside to cool.

To make the “cream cheese” filling, blend the cashews, lemon, maple syrup/honey, creamed coconut/coconut butter, vanilla, and sea salt in a high-speed blender or food processor. Blend until smooth. Pour the “cream cheese” mixture on top of the “crust” and smooth with the flat side of a knife.

Topping: 1 cup fresh/frozen berries or fruit of choice Pour berries over “cream cheese” mixture. Then, place the pan in the freezer for 2-3 hours or overnight. Before serving, place the cheesecake on the counter to thaw slightly—it is best served semi-frozen, yet soft enough to cut.

meet Deanna Paolini: I began making food because my dietary restrictions prevented me from eating at my college dining hall, and also because my brother developed an autoimmune disorder. I started taking pictures with my flip phone camera and uploading them to Instagram until my boyfriend bought me an SLR camera, allowing me to share the photos and recipes on my blog, and someday in a cookbook. Check out Deanna's blog!

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editorial caroline caligari elizabeth stein


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