Purely Spring Magazine | 2020

may, 2020

PURELY SPRING a purely elizabeth publication.

A GUIDE TO THE INFAMOUS PANCAKE BOARD

SLOW SUNDAYS 5 easy + fun recipes that will bring joy to your brunch

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WHAT’S IN YOUR PANTRY WITH

olivia culpo

THE SPRING ISSUE

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Welcome to the Purely Spring magazine. While life as we know it looks a lot different this spring, I hope that your self-care routine, if different, is only stronger and higher on your list of priorities. It’s becoming increasingly difficult to avoid the lethargic slump that comes with too much time inside and gloomy spring weather. But I hope that our spring magazine will infuse a breath of fresh air into your recipes, your wellness practice and your outlook.

“Our most radical changes in perspective often happen at the tail end of our worst moments.” I hope that you are able to use this unique moment in history to look inward, focus on the silver linings and observe how this experience changes your perspective.

Stay well + enjoy,

Copyright © 2020 by Purely Publishing, Inc.

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WHAT’S IN YOUR PANTRY? with olivia culpo Olivia Culpo is a fashion influencer, model and former Miss USA and Miss Universe. Olivia, a modern celeb on social media, shares everything from fashion and fitness to recipes and hilarious TikToks.

F A V O R I TE PURELY EL I Z A B E T H S N A C K ?

I love the grain-free granola. It’s the perfect snack to travel with and have something to munch on, or I love to add some as a topping to my acai bowls or yogurt parfaits.

MORNING BEVERAGE? Coffee for sure. I love hot coffee in the morning, and I try to always blend in collagen and a little almond or oat milk. Right now, I am loving the Vital Proteins unflavored, but they also have amazing Collagen Coffee Creamer that is so creamy, my favorite is Vanilla.

STAPLE ITEM(S) IN YOUR PANTRY? Rao’s Tomato Sauce, chicken stock, pasta, BOOMCHICKAPOP Popcorn. I come from a big Italian family so we

love to make pasta at the drop of a hat for any occasion or time of day – so I always keep pasta and pasta sauce on hand.

ALWAYS STOCKED IN YOUR FRIDGE? Lemon, eggs, avocado, almond milk – my staples!

FAVORITE FREEZER BUYS? Bone broth! Also ice cream, I can’t live without my ice cream.

IMMUNE-BOOSTING SUPPLEMENT OR INGREDIENTS? I swear by Vitamin C, grape seed extract, garlic. When I cook I basically double the amount of garlic a recipe calls for and I swear it’s the secret to staying healthy while traveling.

“We all grew up knowing food brings people together and shows that you care for them.”

SOMETHING YOU DON’T MIND SPLURGING ON? Ice cream. It just makes me so happy!

WHAT INSPIRES YOUR COOKING?

I try to maintain a balanced diet and there are no foods I avoid completely for dietary reasons. I swear by the 80/20 rule — 80% clean eating, 20% treating yourself! Lately I have been baking a ton, so maybe more like 70/30 right now!

I love creating and being creative with food. It’s so fun for me. Additionally, I love seeing the people I care about happy and well-fed! Maybe that is the Italian in me. My mom was always cooking and it definitely left an impression on myself and my siblings.

We all grew up knowing food brings people together and shows that you care for them.

GO-TO DINNER THAT’S HEALTHY AND QUICK?

KITCHEN APPLIANCE ALWAYS ON-HAND?

ANY FOODS OR INGREDIENTS YOU AVOID?

Grilled chicken with palmini (pasta made out of artichoke) with sautéed mushrooms and Rao’s Tomato Sauce. It is completely carb-free, quick and easy!

FAVORITE HOMEMADE TREAT? Homemade fried chicken biscuit sandwich or simple chocolate chip cookies! My sisters and I had a chocolate chip cookie bake off around the holidays and I am not bragging but I did win in a blind taste test!!

KitchenAid, Vitamix, Le Creuset Dutch Ovens, pizza stone and french press. I’ve also been experimenting with an airfryer and have made some really cool recipes!

NEWEST FOOD TREND YOU ARE CURRENTLY LOVING? I’ve always been really intrigued by pasta substitutes like spiralized zucchini, squash, sweet potato, artichoke, etc. I also love the CBD trend and have been trying out a few different supplements in that space.

GUILTY PLEASURE? I have a sweet tooth so anything with chocolate, chocolate + peanut butter or ice cream. I have chocolate on me in my bag 99% of the time to snack on at any minute.

THRIVE PURELY

purely chatting

PURELY CHATTING with Martha Soffer, Ayurvedic Doctor + Founder of Surya Spa balance in really simple terms — if you’re too emotionally or physically hot, you need to cool down; if you’re stressed, you need to calm down; if you’re feeling sluggish, you need to energize. It’s so amazing to see how Ayurvedic treatments and simple diet and lifestyle changes can radically shift your state of being.

Can you give us a basic overview of Ayurveda?

S

Tell us about Surya Spa and what makes it unique?

Surya focuses on a modern application of Ayurveda. We’re an Ayurvedic Spa that helps people return to balance through the wonderful healing properties of Ayurveda, and helps them help themselves! I discovered the power of Ayurveda 30 years ago and every day I feel so lucky to get to be the conduit for that wisdom. Ayurveda has transformed my life, and my family’s, and I’m so grateful that I get to help other people experience that same transformation every day. At Surya, we see

Ayurveda translates to ‘the science of life.’ It is an ancient system for wellbeing and longevity that yogis in India started developing 10,000 years ago. It includes everything from yoga and meditation to natural science and healthcare.

Ayurveda understands and treats discomfort and disease by understanding the imbalances in our constitutions, which, in Ayurveda, are comprised of three doshas: Vata, Pitta and Kapha. Derived from the elements, our doshas are the three biological energies that govern our physical and mental processes. Vata is associated with wind and air; Pitta with fire; and Kapha with the solidity of earth and water.

When these elements become imbalanced, we begin to feel unease

that can eventually manifest into disease. Ayurveda seeks to rebalance the doshas to restore health and wellbeing, and hopefully before the symptoms of disease manifest.

INSPIRE PURELY

Elizabeth loved coming to do Panchakarma this past December, can you explain what that entails?

We loved having Elizabeth at Surya!

Panchakarma (or PK) is the ancient Ayurvedic series of nourishing, detoxifying, and restorative treatments, which typically occur over the course of 3-28 consecutive days, and dramatically improve health and wellbeing by returning balance to our mind and body. Using the best aspects of Ayurvedic medicine through a combination of diet changes, herbal remedies, warm oils, and other transformative daily therapies, Panchakarma lets the body rest, open, and heal.

Clients leave feeling physically and emotionally revitalized, both calm and energetic at the same time.

And that real transformation lasts.

Given our current environment, what advice or tips do you have for easing anxiety and boosting immunity?

Stress is one of the primary factors that reduces immunity, so the absolute best thing you can do for your wellbeing right now is to soothe your nervous system. Meditation is my daily nervous system reset— at Surya we love the simplicity of Transcendental Meditation, which we do twice a day every day. It’s hugely helpful. For herbal help, I crafted a blend of soothing An-

ti-Anxiety Tea. Sipping on warm liquid throughout the day helps keep mucous membranes moist which fortifies your body against pathogens. One of my favorite immunity tools is Thieves Oil, a blend of antibacterial and antiviral essential oils. I apply it to my palms, cup my hands around my face, and inhale deeply. I also like to apply it to the soles of my feet and the top of my head before

INSPIRE PURELY

going to sleep so I’m fully enveloped in the scent and the protective immune benefits. I also love boiling a pot of water on the stove with antipathogenic herbs like eucalyptus, rosemary, and thyme. It smells incredible and helps to add a bit of humidity to the air.

If someone feels a little itch in their throat, it can’t hurt to gargle with a hydrogen peroxide solution to kill any pathogens.

Are there any particular foods that you would incorporate or avoid in times of stress?

Our overall health begins with the health of our digestive system, so in Ayurveda we always begin with the most nourishing diet. When we feel stressed, our Vata (air element) is out of balance, so it’s important to eat foods that ground and warm us.

When we’re feeling that stress, it’s best to avoid cold and dry foods like smoothies and popcorn, and instead opt for warm and easy-to-digest soups and sauteed vegetables. It’s also best, during those times, to avoid too much inflammatory gluten, or dairy or sugar. In Ayurveda, we often recommend Kitchari, which is made with rice, mung beans and balancing spices — it’s the ultimate Ayurvedic comfort food, delicious and easy to digest.

What is different about Ayurvedic beauty and what products or routines would you recommend to someone just trying it out?

In Ayurveda, inner beauty is the source of outer beauty. The more we take care of ourselves, the better we feel, and the more beautiful and radiant we both are and appear. This means being mindful of what we eat, and what we put into and on our bodies. The way you eat, sleep, and care for yourself show up on your skin and in how you look. And how we care for ourselves not only affects how we feel within our-

selves but affects the people around us.

It’s really true — taking care of ourselves can also lead to taking better care of those around us.

Nourishing your skin with non-toxic products is crucial to your skin’s health — and your internal health. When you put something on your skin, it enters your bloodstream within 20 minutes. That’s why using organic, nourishing ingredients is so important. It’s so worth taking an extra couple of minutes to pay a bit of extra attention to your skin each day.

Here’s my routine: I wash my face with just warm water or baking soda. Then I use a pump or two of Surya’s Liquid Gold Face Oil (which takes seven days to brew!). I use a kansa wand to work in the oil, using small circular motions. It feels so good, and it also helps enhance circulation and reduce wrinkles. I follow the oil with a bit of our Collagen Cream, which has 45 herbs, 10 oils, seven essential oils, and three kinds of milk, including camel’s! This cream helps bind toxins and pull them out of the skin, and stimulates collagen production. The effects are amazing. I finish off by using a gua sha tool to do a bit of lymphatic drainage.

What do you recommend for getting a quality night’s sleep?

Deep, consistent, rejuvenating sleep is so important. If you have trouble sleeping, do all the obvious things like turning off your phone and computer earlier so your body’s melatonin production begins as it naturally gets dark. And for the Ayurvedic tips, as you’re getting ready for bed, massage your feet with a little ghee. If you like, you can even put on a pair of socks. This really helps to ground and comfort the nervous system. We make an herbalized ghee specifically for this purpose, but any ghee will do. For extra warmth and grounding, place a hot

water bottle near your feet when you get into bed. Try to go to sleep by 10pm each night — the most restful hours of sleep are between 10-2. If we need a little extra help, practice or listen to some yoga nidra in bed. That can lead to really a deep rest!

What are a few of your can’t live without daily wellness practices?

My morning routine is so important. It makes a huge difference in my overall wellbeing throughout the day. When I wake up, I scrape my tongue and oil pull.

I drink a glass of warm water and do my 20 minute meditation. Before my shower, I love to dry brush and do a quick and light abhyanga, which is a self-massage with warm herbalized oil. I use our Vata Balancing Abhyanga Oil because it helps me stay grounded. Start doing this routine every day and you’ll feel a shift really immediately.

As we are transitioning to Spring, what should we be eating and doing?

The change of seasons is the absolute best time to cleanse because you’re mirroring what nature is doing — clearing out what’s old to create space for the next cycle of life to come. I like to do the cleanse we have all our clients do before the start of Panchakarma. I designed it as a home prep diet to prepare the body for the deep cleansing of Panchakarma, but it’s powerful on its own. It’s a gentle detox that cleanses without depleting the body. It involves a nourishing, cooked vegetarian diet and a little ghee each morning to pull toxins out of the tissues.

Reach out to us to schedule a consultation if you’d like more in-depth guidance.

Because we’re all remote right now, I’m doing lots of video consults to help people, even short immunity ones. We’re always here for you!

SAVE 10% ON SURYA BREAD Surya is offering readers 10% off bread purchases through the end of June!

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FROM OUR SPRING GOING GREEN MEAL GUIDE Click Here for Our Meal Guide with 15 Healthy Recipes

t o r r a c w ra tart cake

EAT

PURELY

gluten-free / grain-free / vegan

8-10 SERVINGS

FROSTING: 1 1/4 cup raw cashews 1/2 cup coconut cream or full-fat coconut milk 2 tbsp lemon juice 3 tbsp maple syrup 1 tbsp vanilla extract CAKE: 2 cups finely shredded carrots 2 cups packed pitted medjool dates 2 1/2 cups Purely Elizabeth Coconut Cashew Grain- Free Granola 2 tsp vanilla extract 1/4 tsp sea salt 1 1/4 tsp ground cinnamon 3/4 tsp ground ginger 1 pinch of ground nutmeg 1/2 cup coconut oil 1/4 cup raisins

To make the frosting, soak the cashews in hot water for 30 minutes - 1 hour. Rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until creamy.

Cover and refrigerate to chill. Add the pitted dates and blend until small bits remain or a ball forms. Set aside. Add the granola, vanilla, salt, and spices. Blend until a semifine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated.

Be careful not to over-blend.

Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine.

Prepare a 7”-9” springform pan (or large cake pan or an 8”x8”-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Pour the frosting on top. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

meet the pancake board We all love a good charcuterie board, but have you heard of our newest obsession?

Meet the Pancake Board! When I think about the beautiful brunch spreads I had growing up, I always remember them happening in the springtime. Warm weather is returning, the trees are blooming and that deserves a reason to celebrate. So, why not celebrate the start of spring by getting creative in the kitchen with a gorgeous pancake board using our brand new Pancake and Waffle Mixes!

WHAT YOU’LL NEED Large Serving Board (wood or marble work great) 1 pouch of Purely Elizabeth Pancake Mix Various sizes of small serving bowls

BUILDING THE BOARD Whether you’re having people over or just enjoying brunch with your family, a board is a great way for everyone to choose their favorite way to eat pancakes. Including a variety of different fruits, crunchy toppings like Purely Elizabeth Granola or chocolate chips and creamy drizzles like nut butter or maple syrup will leave everyone satisfied.

STEP 1: THE PANCAKE FLIP Preheat the oven to 200°F. As you are making the pancakes for the board, it’s important to keep them warm while you prep the board. Place an oven-safe baking dish in the oven so you can keep pancakes warm as you work in batches cooking the pancakes.

STEP 2: THE ASSEMBLY Just like a charcuterie board, it’s important to offer 2-3 different flavor combinations on the board to choose from.

FRUITS Strawberries Blueberries Raspberries Bananas Citrus fruits Kiwis

CRUNCHY TOPPINGS Purely Elizabeth Granola Chocolate Chips Chopped Nuts (Walnuts, Pecans) CREAMY TOPPINGS Butter/Ghee Maple Syrup Nut Butter Yogurt

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STEP 3: THE GOODS

SHOP OUR PANCAKE MIX

SLOW SUNDAY In a strange way, it can be liberating to have slower weekends.

Rather than feeling guilty for not seizing the weekend in some big way, we are now given permission to just chill. We can read on the couch, binge Netflix, finally get around to starting our meditation practice or just spend time with our family at home â&#x20AC;&#x201D; without obligations from the outside world.

We personally are relishing a slower weekend, and one of our favorite ways to spend it is with an indulgent brunch.

YS

green mint smoothie

gluten-free / grain-free / vegan 1 SERVING 1/2 cup almond milk 1 cup fresh spinach 1 frozen banana 1/3 cup frozen pineapple 1/3 cup ice 1/2 avocado juice of 1 lime, optional handful of fresh mint leaves, optional Place all ingredients in a highspeed blender. Blend on high until thoroughly combined.

gluten-free / grain-free

e e r f grain na bread bana

8-10 SERVINGS 2 cups almond flour 1/4 cup arrowroot flour 1/4 cup coconut flour 3 tbsp coconut sugar 2 tbsp flaxseed 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 2 ripe bananas 2 eggs 2 tbsp coconut oil 1 tsp vanilla extract 1/2 cup walnuts 1/2 cup chocolate chips (I used Hu

Kitchenâ&#x20AC;&#x2122;s) Cinnamon sugar (2 tbsp of coconut sugar for every 1 tsp 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, stir together the dry ingredients until well combined.

In a separate bowl, whisk together the bananas, oil, eggs, and vanilla until smooth.

Pour the wet ingredients into the dry and stir until combined.

Fold in the walnuts and chocolate chips.

Pour into a loaf pan and bake for 40-45 minutes. Let cool in pan for 10 minutes.

i n i h c c zuspring pasta

gluten-free / grain-free 2 SERVINGS

2 tbsp ghee 2 cloves garlic, minced 1/4 cup white wine 1/4 cup lemon juice 1 tbsp grated lemon zest 1 medium zucchini, cut into thin ribbons 1/2 cup fresh or frozen peas 1/2 cup chopped asparagus 6 oz of Cappello’s

Fettuccine 1/2 cup shredded Parmesan cheese 1/4 cup pine nuts salt + pepper, to taste In a large skillet over medium-high heat, melt ghee then sauté garlic in butter 1-2 minutes until fragrant. Reduce heat to medium and add white wine, lemon juice, and zest. Bring to a low simmer. Add zucchini ribbons, peas and asparagus to lemon butter mixture and sauté 5-7 minutes.

Add pasta and sauté several minutes until combined. Top pasta with Parmesan cheese, pine nuts and salt and pepper to taste.

gluten-free / grain-free

egg quesadilla 1 SERVING 2 eggs 1/2 tbsp coconut oil 1/3 cup chopped spinach 2 Siete Grain-Free Tortillas 1/4 cup shredded cheese, or more to your liking 2 tbsp salsa In a mixing bowl, take your two eggs and scramble. Meanwhile, in a small pan, add coconut oil, and

cook spinach until slightly wilted.

Add eggs into the pan with your veggies and begin to stir until eggs and veggies are mixed. Once eggs are cooked, set aside. Take one tortilla and lay flat onto the frying pan. Add cheese on top. Take your scrambled egg and veggie mixture and apply to the tortilla. Sprinkle another layer of shredded cheese on top and top with salsa. Apply second tortilla and flip over to allow the second tortilla to brown.

lemony turmeric cake gluten-free

e on th a spin cipe re viral n Aliso m fro n a Rom

6-8 SERVINGS 1 1/2 cup 1-1 gluten-free baking flour (recommend Bob’s Red Mill) 2 tsp baking powder 1 tsp kosher salt 3/4 tsp ground turmeric 2 lemons 3/4 cup coconut sugar, plus 2 tbsp for sprinkling 3/4 cup full-fat greek yogurt 2 large eggs 1/2 cup (1 stick) unsalted butter, melted Heat oven to 350°F. Line a 5”x9” loaf pan with parchment paper leaving some overhang so you’re able to easily lift the cake out after baking. Whisk the flour, baking powder, salt and turmeric in a large bowl.

Grate 2 tbsp lemon zest from the lemons into a medium bowl. Cut half of 1 lemon into thin rounds, discarding seeds (this will go on top of cake before baking).

Add the 3/4 cup of coconut sugar to the lemon zest and mix to thoroughly incorporate the zest into the sugar. Whisk in sour cream, eggs and 2 tbsp lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape batter into prepared pan, smoothing the top. Place sliced lemons on top and sprinkle with remaining 2 tbsp coconut sugar.

Bake on the middle rack for 45-60 minutes or until the edges are golden brown and a tester inserted into the center comes out clean. Let cool completely (about 1 hr) before slicing.

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