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MARCH, 2017

purely spring. a purely elizabeth publication.

south of the border. strawberry salsa, stuffed peppers, grilled romaine + 4 more showstoppers for your next fiesta.

purely chatting. natural beauty, fashion + food trends for spring from the ultimate wellness guru, Melisse Gelula, cofounder of Well+Good.

a gluten-free + plant-based publication


welcome to purely spring.

editorial + design: caroline caligari hayley edmondson

recipes + photography: elizabeth stein

Copyright Š 2017 by purely publishing, inc.


purely love. .

unicorn oil.

rocks f o box e l t t i l

wink earrings.

sugar scrub.

seaweed spf.

arrow brace let

. ring. c i t clec

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du

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y

cla

y

fringe clutch. sa

nda

l.

base coat non-toxic polishes: quynh + dot.


for spring. tropical bamboo plates.

heirl

oom

napk

fjord scented candle.

in se t.

porcelain cake stand.

dipped mini bowl set.

w.

pillo n o o nt m e c s cre

lemon zest infused salt.


on our radar

[ elizabeth's top trending picks for spring ]

produce Asparagus, artichokes + fresh pesto – anything with the combination of these three.

products 1. Thrive Algae Oil: This hearthealth friendly, everyday cooking oil is made from algae. It has the highest level of monounsaturated fat—the good fat— and the lowest amount of saturated fat compared to other cooking oils. 2. Seaweed Bath Co: These skin and hair care products create the ultimate sea-inspired experience. I love that the main ingredient is bladderwrack seaweed, which is nutrient-dense with 65+ vitamins, minerals + amino acids. 3. Mushrooms: Om Mushroom Matrix has been a staple in my morning ritual. I especially love the Energy Matrix, which I drink daily. 4. Gloss Moderne Hair Masque: Luxurious + made with clean ingredients, this hair masque makes my hair feel like I spent the entire day at a salon.

BLOOMS Lilac Pink Ranunculus Sweet Pea

my go-to pesto recipe FASHION Stripes, florals + off the shoulder tops. For workout wear: I'm in love with Outdoor Voices' new line of Cactus shades.

WELLNESS 1. Bitter, astringent and spicy foods (arugula, endive, asparagus, turmeric + cayenne) 2. Eating more raw foods to take away the heaviness of winter 3. Getting in lots of greens (kale, swiss chard + dandelion greens) to detox from the winter 4. Vitamin C to fight allergies (broccoli, berries) 5. Garlic and onions which are rich in Quercetin, a compound that acts like an antihistamine

COLORs Blush / Rose Gold

iNSTAGRAM TRENDS Elevated lattes Mermaid + Unicorn Toast @Rachel'sGoodEats: Cashew Cookie Skillet Ombré everything

Artichoke Pistachio Pesto ¼ cup unsalted pistachios 2 cloves garlic 1 cup basil 1 cup artichoke hearts (canned, rinsed and drained) juice of half a lemon ¼ cup olive oil Himalayan sea salt, to taste Combine pesto ingredients in a food processor and pulse until almost smooth, with some chunks for texture. Add sea salt to taste.

spring vacaY I’ve been dying to visit Charleston, SC.

hotel Both look dreamy: Planters Inn Zero George

sightseeing Folly Beach Fort Sumter Rainbow Row Charleston Harbor

eats Husk The Obstinate Daughter


photo credit: The Obstinate Daughter

photo credit: Zero George

photo credit: Zero George


Natural beauty guru and cofounder of our wellness bible: Well+Good, Melisse Gelula shares with us her favorite products, trends and words to live by. Known for impeccable reporting and trend-spotting, Melisse is the goto for all things well + good.

A Guide to Living In Style

3 natural beauty products I’m loving right now: One Love Organics Vitamin B Enzyme Cleansing Oil — I have demanding combination skin and I’ve tried hundreds of cleansers (I'm a natural beauty expert), and this one whisks away sweat, makeup, and poreclogging grime without throwing my skin out of balance. And I love that it contains papaya enzymes for a deeper cleanse and that my skin just glows when I use it. Tammy Fender Intensive Repair Balm. This is the Rolls Royce of moisturizers for freak-out-prone skin like mine that gets red, flaky, parched, and weird. In addition to the brilliant nourishing botanicals in her handmade formulations (the ultimate luxury!), it contains something not on the ingredient list, divine consciousness (AKA really good vibes) that come from making the products with total heart. W3LL PEOPLE Expressionist Mascara. I was an early convert to this superinnovative and super-cool makeup brand, and their non-toxic mascara especially blew me away in terms

Photo Credit: Jaimie Baird of performance. (Though I’m obsessed with their lip-cheek Multi-Sticks, their liquid Bio Correct Multi-Action Concealer, I could go on.) They’ve since garnered a mega fan club for this mascara, so now I’m not the only one championing it.

Beauty treatment I’ll splurge on: Facials with skin-healing guru Julia March. I’ve seen her for about a decade and can vouch that she’s two years ahead of the wellness trends in healing and beauty. Her real gift is that she pairs serious skin-care know-how with deep energy work so she addresses your stress, and your spirit, not just your skin.


Always in my purse: Facial wipes, Agent Nateur Deodorant, and running shoes. Yes, my handbag is basically a gym bag.

Current workout wardrobe obsessions: Sweaty Betty Zero Gravity Run Leggings, Wear It To Heart (WITH) Reversible Bomber Jacket, and I have yet to purchase the Veja Esplar Sneaker in a marble print, but I need them.

Favorite new workout: I love to try every new workout, and living in NYC it’s like restaurants with all the amazing new studios and brilliant instructors. I’m having a new-found love for yoga—thank you, Beth Cooke, who teaches at the Well+Good Yoga Residency (one yogi holds a class for our team every Friday for a month) and I’m a regular at The Class with Taryn Toomey and The Fhitting Room.

Strangest health trend I’m actually into: ­ Crystals?! I barely consider anything strange…

Health trend I’m not feeling: Before and after photos on Instagram. I worry they stem from an old, limited kind of thinking about health and body image that doesn’t really serve us.

Best new healthy food finds: Magnesium tea, Sakara CBD Chocolates, avocado mayo, pumpkin seed spread at O Cafe in NYC, and unicorn lattes.

Photo Credit: Jaimie Baird

Food philosophy in a few words: Is salmon and avocado a philosophy? They would be my desert island foods, and so long as I could make kombucha and grow sweet potatoes.

One thing I do for wellness everyday and will never give up: Give my all to Well+Good—I’m so passionate about the work we do there everyday and I’m inspired by our team, the cool wellness mission we’ve created, and the people around the country we still have to reach.

wellandgood.com

When the weather warms up the first thing I do is: Miraculously start running outside again. And buy new workout capris and tanks.

Words of inspiration for life: Let yourself be awed by what you can teach yourself, how tirelessly you can give of yourself, and how much happiness it will bring you.


f o h t u so rder o b e th // 6 Festive Dishes For Your Cinco De Mayo SoirĂŠe //


Halibut + Avocado Ceviche gluten-free, vegetarian 1 avocado, diced 1 tbsp tequila 3 limes, juiced ¹/³ cup coconut milk 6-oz halibut, diced ½ cup grape tomatoes, halved 2 tbsp cilantro, chopped 1 tbsp jalapeño, chopped ¼ cup red onion, chopped 1 garlic clove, minced salt and pepper, to taste

In a bowl add avocado, tequila, lime, coconut milk, halibut, tomatoes, cilantro, jalapeño, onion, garlic, salt and pepper. Mix well and place in the fridge for 10 minutes. Serve with tortilla chips.


Strawberry Salsa with Baked Cinnamon Sugar Chips gluten-free, vegan 1 package Siete Flour Tortillas coconut oil spray ¹/³ cup coconut sugar 1 tbsp cinnamon 3 tbsp mint, chopped 1 tbsp Bee Free Honee ½ pound strawberries, diced Preheat oven to 350°F. Cut tortillas into eighths. Place tortillas on parchment lined baking sheet. Spray tortillas with coconut oil. Sprinkle tortillas with sugar and cinnamon. Bake for 10-12 minutes. Meanwhile, in a bowl, add chopped mint, honey and strawberries. Serve strawberry salsa with chips.


Asparagus, Mushrooms + Cheese Quesadilla gluten-free, vegan 2 tbsp olive oil 1 garlic clove, minced 1 lb asparagus, cut into 2" pieces 8-oz shiitake mushrooms, chopped Daiya Cheese (dairy-free) 4 Siete Flour Tortillas Heat a large skillet to medium-high heat. Add 1 tbsp olive oil and garlic. Sauté for 3-5 minutes until fragrant. Add asparagus and mushrooms and continue to sauté until cooked (1012 minutes). When vegetables are done, set aside. Lay tortilla on a flat, dry surface. On half the tortilla, layer with vegetables and sprinkle with cheese. Fold the other half on top. Heat a large skillet to medium heat. Add remaining 1 tbsp olive oil. Place folded quesadilla in skillet and cook for 3–5 minutes per side.


Grilled Romaine Salad With Avocado, Artichoke, Peas + Roasted Corn gluten-free, vegan 15-oz can artichoke hearts 2 ears of corn, husks and silk removed 1 avocado, pit removed and diced 1 cup peas olive oil 1 lemon 1 lime sea salt, to taste 1 head romaine, cut in half lengthwise ½ cup Kite Hill Ricotta (dairy-free) Heat grill to high. Add corn and artichokes and grill on all sides for 5 minutes. Remove from grill. Allow corn to cool and cut off kernels. In a bowl, add diced avocado, peas, artichoke and corn with 1 tbsp olive oil, juice of lemon and lime and salt to taste. Meanwhile, drizzle the romaine with the remaining olive oil. Place on the grill and cook on each side for 1-2 minutes. Serve with the vegetable mixture and crumbled ricotta cheese.


Stuffed Poblano Peppers With Greens, Beans + Cheese gluten-free, vegan 3 garlic cloves, minced 8-oz shiitake mushroom, chopped 1 bunch of kale, chopped 2 tbsp green hatch chili, canned 1-15oz can diced tomatoes with jalapeño 1-15oz can pinto beans ¹/³ cup Kite Hill Ricotta (dairy-free) 1 cup Daiya Cheese (dairy-free) 3 poblano peppers, cut in half lengthwise Preheat oven to 350°F. Heat a large skillet to medium-high heat. Add olive oil and garlic. Sauté for 3-5 minutes until fragrant. Add mushrooms and continue to sauté for 5-7 minutes. Add kale, chili, tomatoes, pinto beans and ricotta. Sauté for 3-5 minutes. Place peppers in a baking dish. Spoon vegetable and bean mixture into poblano peppers. Top with Daiya Cheese. Cover pan with foil and bake for 50 minutes.


Pan Fried Cinnamon Sugar Plantain Coins gluten-free, vegan 2 ripe plantains, sliced into rounds 2 tbsp ghee (Fourth and Heart Madagascar Vanilla) 2 tbsp coconut sugar 1 tsp cinnamon Heat a skillet to medium-high heat. Add ghee. Once skillet is hot, add plantains. Cook for 2-3 minutes then flip and sprinkle with cinnamon and sugar. Serve immediately.


mini margs ½ cup fresh lime juice 1 cup club soda ž cup (6 oz) silver tequila 6 tablespoons (3 oz) Triple Sec or Cointreau Ice Combine lime juice, club soda, tequila, Triple Sec and ice in a pitcher. Stir well. Strain margarita mixture into mini jars. Garnish with a lime wedge + start sipping! (Optional: garnish rim of jars with a mixture of freshly grated lime zest and kosher salt).


5

s t n e i d e r ing ways 5

5 of our favorite healthy, store-bought ingredients in 5 crazy delicious recipes.


pb protein fudge [ recipe from Danielle Dietz-LiVolsi, founder/CEO of NuttZo ]

gluten-free Heat all of the above on 1 cup NuttZo Peanut Pro the stove on medium Âź cup of Brain Octane heat and whisk until 2 tsp spices: salt, cinnamon, smooth. Pour into mini cloves, ginger, nutmeg muffin baking cups and 2 scoops of Vital Proteins freeze. Collagen Peptides


Red Lentil Vegetable Curry gluten-free, vegan 1 tbsp olive oil 1 clove garlic, minced 1 tbsp ginger, minced 1 yellow onion, chopped 3 carrots, chopped 2 cups chopped Swiss chard 1 cup red lentils 15 oz Rao's Arrabiata Sauce 2 tbsp red curry paste cauliflower rice In a large pan over medium heat, add oil, garlic, ginger, and onion. Sauté until fragrant (3–5 minutes). Add carrots and sauté for 5–7 minutes. Stir in Swiss chard, lentils, red curry paste and sauce.


truffle pasta with spinach gluten-free, vegan 1 package of Cappello’s Fettuccine 6 cups spinach 4 tbsp Miyoko's Creamery French Style Winter Truffle Make pasta according to packaging directions. Set aside. Meanwhile, in a medium sized skillet, heat to mediumhigh heat. Add olive oil and garlic. Sauté for 2-3 minutes. Add spinach and truffle cheese. Continue to sauté for 2-3 minutes. Add pasta and toss to combine, adding more truffle if desired.


Spring Pizza with Shaved Asparagus, Zucchini, Ricotta, Pesto + Chili Oil gluten-free, vegan Cappello’s Naked Pizza Crust ½ cup Artichoke Pistachio Pesto (p.6) 1 cup shaved asparagus 1 cup shaved zucchini Kite Hill Ricotta (dairy-free) 3 garlic cloves, minced 2 tsp chili flakes, soaked in 2 tbsp of olive oil sea salt Preheat oven to 425°F. Lay pizza crust on a clean surface. Spread pesto on base of pizza. Evenly distribute asparagus and zucchini. Sprinkle with ricotta and garlic. Drizzle chili oil and top with a dash of sea salt.


Thai Curry Spring Vegetable Soup gluten-free, vegan 1 package Nona Lim Thai Curry and Lime Broth 1 cup asparagus, chopped ½ cup snap peas ½ cup red pepper, sliced 1 cup shiitake mushroom, chopped 1 cup chickpeas, canned 2 cups Swiss chard, chopped Bring broth to a boil, add vegetables and cook for 3-5 minutes. Serve.


THank you we'll see you next month!

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