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april, 2014

purely spring. a purely elizabeth publication.

savoring spring

over 25 fresh recipes

diy floral syrups rose, lavender and hibiscus cocktails

meet karlie kloss

an exclusive interview with the fashion model + entrepreneur


crepes 3 ways

curried chickpea, sweet pea and ricotta and lemon blueberry

plus, purely love for spring. a roundup of our spring must-haves

in this issue

#eatpurely | 5

diy miss manners placemat | 16

our favorite #eatpurely insta pics

from the craft gurus at Yellow Owl Workshop

foreword | 6

purely chatting | 18

a letter from purely elizabeth founder, Elizabeth Stein

happy 1 year! | 8 purely magazine turns 1! a look back... spring. time for... | 10 stunning spring pins | 11

our latest pinterest obsessions

purely love for spring | 12

spring wish list

fresh for spring | 14

a spring produce guide

an interview with fashion model Karlie Kloss

savoring spring | 20 9 seasonal recipes fava bean hummus | 23 roasted baby artichokes | 24 lemon dill aioli | 24 asian spring salad | 25

creamy asparagus soup | 26

lavender mint julep | 40

fiddlehead flatbread | 28

hibiscus lemongrass fizz | 41

spring pea risotto | 31

crepes 3 ways | 42

basil pesto | 31 carrot cake | 32 diy floral syrups | 34 cocktails to sip in the garden | 38 3 made-from-scratch floral cocktails vanilla rose sparkler | 38

with a gluten-free crepe batter

curried chickpea crepes | 45 sweet pea + ricotta crepes | 46 lemon blueberry crepes | 48 a week of packed lunch | 50

5 healthy lunches that you can actually get excited about!

spring salad | 52 grilled veggie sandwich | 54 with artichoke pistachio pesto

spring quinoa fried rice | 56 mixed greens with artichokes + olives | 57 fettuccine with artichoke, asparagus + peas | 59 2 homemade dressings + 2 store bought | 60

playing favorites | 62 the girls at purely share their favorites for spring

thank you | 64

for joining us + see you soon for our Purely Summer Magazine!

Copyright Š 2014 by purely publishing, inc.


tag us in your healthy food pics w/ #eatpurely + we will repost our favorites!

Perfect banana bread oats. @inspiredspoons

Best idea I’ve had today... Adding cacao nibs to my awesome Shamrock Shake... @whollyeva

That one time I skipped my first class to make vanilla maple #zoats because I thought classes were being canceled for sure... @nutritionhappens

(Day 232 #vegan, breakfast | Sweet potato drizzled with peanut butter, #purelyelizabeth granola... @feeeyawn

purple things. | granola topped smoothie bowls just haven’t chilly day [hopefully the LAST] = warm #soup -- old world gotten old. #eatpurely @kaithiltz cream of #buckwheat + #cauliflower... @sashayogawellness


elcome to the spring edition of our Purely Magazine.

While it doesn’t quite yet feel like spring here in NYC, we are counting down the days to warmer weather and slush free city streets. It’s been a long few months here and like you, we can’t wait for the lightness of spring and overall sense of happiness that seems to be contagious. Spring is all about transformations and we are no doubt transforming at purely elizabeth. We’ve set up shop in Colorado and just got some SUPER big news that we can’t wait to share with you. It is definitely transformation worthy... I’m pinching myself just thinking about it. One of the bigs ways we transform this season is with a lighter diet. Don’t worry, that doesn’t mean boring salads, we have you covered with over 25 incredibly delicious seasonal recipes to help shed that heavy winter feeling. Plus, inside this edition we’ve got you covered for spring with our spring shopping faves, DIY floral syrups, beautiful garden cocktails and a super fun interview with supermodel Karlie Kloss. We hope you enjoy our 1 year anniversary issue. Thanks so much for your continued support and enthusiasm for what we are doing. Wishing you a happy, sun-filled spring season ahead. purely yours,

Purely spring magazine | 7

happy 1 year! Our Purely Magazine is celebrating its 1 year anniversary! Here’s a look back at some of the highlights...

July, 2013

purely summer a quarterly publication by purely elizabeth.

4th of July entertaining 7 fresh, seasonal recipes

5 Summer GetawayS

8 natural beauty picks

from birch box founder, katia beauchamp


the scoop on dairy-free a vegan ice cream roundup

time for ... tulips, daffodils, strawberries, side walk chalk, jump ropes, chocolate bunnies, picnic baskets, watering cans, bird baths, pastels, light jackets, rain boots, puddle jumping, car washes, spring cleaning + finally putting away our heavy winter coats.

purely spring magazine | 10

stunning spring pins. [ follow us for more dreamy pins! ]

Purely spring magazine | 11

one one







enter to win! eight


stay tuned-giveaway on 5/5 for a chance to win these Ballerina Pink Flats from Tieks! five Learn more.

seven / eight





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1. shop terrain: bag 2. found: pomegranate juice 3. tieks: ballerina pink flats 4. lurk: fragrance 5. liberty london: tea towel 6. eleven by venus: tank 7. warby parker: sunglasses 8. jayson home: servers 9. le creuset: enameled bowls 10. lamps plus: watering can 11. provisions: twine and tag gift box 12. shop terrain: vase 13. sophie conran: bird house







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giveaway enter to win!



stay tuned--giveaway on 4/14 for a chance to win (2) Back to the Roots Mushroom Kits + an AcquaFarm! Learn more. hree

14. liberty london: floral notepad 15. jayson home: tatine candles 16. freeman seattle: rain jacket 17. pier 1: string lights 18. anthropologie: garden tools 19. library of flowers: bubble bath 20. harrods: floral umbrella 21. hunter: nightfall welly 22. back to the roots: acquafarm 23. back to the roots: mushroom kit 24. angel face botanicals: healing salts

fresh for spring Veggies Arugula Asparagus Broccoli Artichokes Onions Ramps Radishes Fava Beans Celery Peas Tomatoes Zucchini


Arugula is well known for its peppery and spicy flavor profile. It creates a fresh pep in salads, and can be combined with other lettuces if you’re seeking a milder taste. Arugula contains anti-cancer compounds, and is an excellent source of vitamins, minerals, folic acid, copper and iron.

Buying tip: Look for Arugula that has not begun to wilt or yellow, as this indicates a less recently picked bunch.

Fruits Lemons Cherries Strawberries Blueberries Plums

Herbs Chives Chervil Dill Mint


It would be difficult to deny the sheer delight that comes from tasting a perfectly cooked summer squash in the warm months as spring comes marching in. With its bright colors this delicate vegetable comes dancing onto our plates, providing us nourishment that is both easily digestible and hydrating. Eat them raw, in casseroles and soups, or simply sautéed with garlic.

Buying tip: Look for Zucchini that is vibrant in color and less than 8 inches long – they can become bitter and watery as they grow.

radishes A member of the cabbage family, the radish is a cooling food that helps to remove toxins, stimulate the appetite and aid in digestion. Raw radishes have a zesty flavor that add a great bite to salads, and when cooked they are transformed into a mild and sweet mouthful that make for the perfect stir fry ingredient.

Buying tip: Opt for firm radishes with bright looking greens (the greens can be cooked and used in soups or stir-fry’s too!)


This cooling herb has a distinctly sweet and welcoming fragrance, and when consumed invokes an immediate cooling sensation that awakens your taste buds and relaxes the digestive system. Mint adds great balance and depth to spicy dishes – try it tossed into a pad-Thai or curry dish.

Buying tip: Peppermint and Spearmint are the two varieties of mint most widely available. When cooking, try to choose fresh mint over dried.

Tucked beneath the skin of the large, rough pods that encase them lay sweet and gentle fava beans. Favas are dense with vitamins and minerals, and have been found to improve blood circulation. Young, smaller pods can be eaten whole and raw while the more mature pods are harvested only for the large beans inside of them, which must be individual peeled.

fava beans

Buying tip: Note that one pound of pods typically yields just about ½ cup beans. Upon purchasing, store in the refrigerator and consume as soon as possible.

A sweet stone fruit, the cherry is a close cousin of plums, apricots and peaches, but distant to all in both size and flavor profile. Cherries are small and round, succulent and sugary. They are high in vitamin C, cancer-fighting vitamins and minerals, and promote eye health. We like to eat cherries raw and by the handful, but they’re also perfect in pie and smoothies (or combined with anything chocolate!).


Buying tip: You’ll find these in their most delicious form towards the end of spring. Look for fresh, plump, and shiny cherries.

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diy miss manners placemat [ from our crafty friends at Yellow Owl Workshop ] As anybody with siblings knows, the division of labor is key to survival. When I was growing up, setting the table exempted me from dish duty, so I would create elaborate settings knowing that I wouldn’t have to wash any of it. The habit is hard to break, and today in my house even takeout meals get a place setting. Plastic fork on the left! The only tricky thing in this project is smoothing the edges of the contact paper so it is flush with the fabric. A pillowcase laid over the stencil and a low, dry iron heat the paper just enough so it is easy to burnish. If you are making several placemats, cut the appropriate number of pieces of contact paper first and trace them one after the other.



Template (you can draw one freehand—simply trace the outline of your utensils onto paper—or create one digitally with photo editing software) Scotch tape Drafting tape Clear matte contact paper, at least 12” x 18” (30.5cm x 45.5cm) Permanent marker Cutting mat Craft knife 12” x 18” (30.5cm x 45.5cm) ironed washable cotton or linen placemat Pillowcase or other piece of cloth Iron Acrylic screen printing ink or textile paint Paint palette 4” (10cm) high-density foam brayer

1. Draw or print the template on two 8½” x 11” (21.5cm x 28cm) sheets of paper and tape them together (A). Tape the sheets to a sunlit window and secure each corner with a small piece of drafting tape.

2. Cut a piece of contact paper to the exact size of your placemat. Tape the contact paper over the template with the adhesive side facing the windowpane. Trace the design with permanent marker.

3. Remove the contact paper from the window and secure it to all four corners of the cutting mat with drafting tape. Carefully cut out the design with the craft knife, rotating the cutting mat to make circular shapes. Discard cutout shapes (B).

4. Lay the contact paper over the placemat so that the utensil handles are facing away from you. Peel the top 2” (5cm) of contact paper away from the backing paper and press it onto the placemat. Continue peeling away the backing and adhering the paper to the placement, working your way down slowly and trying not to pull or warp the contact paper. Smooth the contact paper down with your fingertips, paying special attention to the edges.

5. Place a pillowcase or piece of fabric over the placemat and iron with a low, dry setting. This will gently heat the contact paper and smooth any ridges.

6. Put ¼ cup (59ml) of ink or paint onto the palette. Roll the foam brayer through ink, then pick up and repeat until the roller has an even coat of ink.

7. Apply the ink evenly to the cutout areas. (C). 8. When the ink is dry, remove the contact paper and heat-set the ink according to manufacturer’s instructions.

By Christine Schmidt, Yellow Owl Workshop. Photo and instructions from Print Workshop: Hand-Printing Techniques + Truly Original Projects by Christine Schmidt. Publisher: Potter Craft 2011

purely chatting with karlie kloss.

follow Karlie on Twitter

Tell us about Karlie’s Kookies. Growing up, my grandmother and I would always bake together. She taught me that baking for someone is the ultimate way of showing love and kindness. Before starting Karlie’s Kookies, I would bake treats to bring with me to photo shoots and events. Then when I met Christina Tosi of Momofuku Milk Bar, we bonded over our love of baking and organically came up with the concept for Karlie’s Kookies. We spent hours in the kitchen experimenting with healthy recipes and came up with the Karlie’s Kookies vegan and gluten-free recipe. We created two flavors, the 5boro and Perfect 10 Kookie. My favorite part of Karlie’s Kookies is that a portion of the proceeds is donated to FEED and to date, Karlie’s Kookies has helped

Karlie’s favorite spring recipe, a Warm Spring Salad from the fabulous vegan blog, Oh She Glows.

provide over 400,000 meals to those in need.

What’s your nutrition philosophy? Karlie’s Kookies perfectly examples my nutrition philosophy. It’s a delicious cookie that proves that sweet treats can still be healthy and nutritious.

get the recipe. Karlie’s Kookies didn’t last two days in our office! They’re soft, chewy + delicious--free of dairy and wheat + sweetened with agave.

What’s in your grocery cart? I’m a huge fan of almond milk, avocado, blueberries, green juice, kale – the list goes on. I like filling my fridge with superfoods, vegetables and fruits, like blueberries, that are full of antioxidants and key vitamins and minerals.

What do you do to stay fit? I try to do a mix of everything—running, dancing, Pilates and biking. I think it’s important to change things up so you never get bored. The key is to incorporate exercise and movement into your life. I’ll do everything from Soul Cycle to a quick fifteen minutes of weights in my hotel room when I’m traveling. My goal is to stay active and always moving.

shop karlie’s kookies.


ng spring

fava bean hummus 1 ½ cups shelled and cooked fava beans (almost 2 pounds unshelled) ¼ cup tahini 1 large clove garlic 2 tablespoons lemon juice ¼ tsp salt ¼ cup water Garnish: olive oil, cumin, dried cherries 1. In a food processor, combine favas, tahini, garlic, lemon and salt. Pulse until well combined. 2. Slowly add water until hummus reaches desired consistency. Garnish with a drizzle of olive oil, a sprinkle of cumin and a handful of dried cherries.

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roasted baby artichokes with a lemon dill aioli Serves: 4 8 baby artichokes olive oil sea salt 1. Preheat oven to 450°F. 2. Trim your artichokes to remove all tough outer leaves (you should be left with light green, almost yellow leaves), cut in half and trim the stems if necessary. 3. Toss in olive oil and salt and place on a parchment-lined baking sheet, face down.

a simple, protein-rich vegan aioli for dipping. we also sprinkled a little on the flatbread (p.28)!

4. Cook in 450°F oven for 2025 minutes, until brown and crispy.

lemon dill aioli 1 ½ cups cashews, soaked ½ cup water juice of 2 lemons (approximately 4 tbsp) ½ tsp garlic powder 1 ½ tablespoons fresh dill ¼ tsp sea salt Combine all ingredients in food processor and pulse until smooth (no chunks should remain, you want your sauce to be silky smooth!)

asian spring salad Serves: 4 ½ cup quinoa, cooked ½ small white cabbage, shredded 1 medium carrot, peeled and shredded a handful of pea shoots, sliced in half 2 scallions, sliced (white and beginning green parts only) ½ cup cilantro, roughly chopped ¼ cup packed mint, chiffonade cut ½ cup sesame wasabi dressing ¼ cup cashews, toasted 2 tablespoons sesame seeds 1. In a large bowl, combine all ingredients except for toasted cashews and toss with dressing. 2. Garnish with extra herbs, pea shoots, toasted cashews and sesame seeds.

creamy asparagus soup Yield: Approximately 3 cups 3 small garlic cloves 2 tbsp olive oil 2 shallots, sliced 1 bunch asparagus 1 ½ cups vegetable broth 2 tablespoons dill 2 tablespoons fresh parsley 2 tbsp fresh lemon juice ¼ teaspoon salt pepper to taste 1 cup cooked brown rice ¼ cup pepitas, toasted sliced watermelon radish

1. Preheat the oven to 450°F. While the oven is heating, combine 1 tbsp olive oil with garlic and shallots in a small sauté pan and cook over medium high heat. Cook for approximately 5 minutes, or until shallots become tender and the garlic is fragrant. 2. Toss asparagus with the remaining olive oil and a dash of salt. Spread evenly onto a parchment lined baking sheet and cook in oven until caramelized and tender, approximately 15-20 minutes. 3. Combine 1 cup vegetable broth (saving ½ a cup), garlic mixture, cooked asparagus and all remaining ingredients in a high-powered blender or vitamix on high speed. After about 2 minutes you should have a thick and creamy soup. Slowly add remaining vegetable broth to achieve desired consistency (you can always add a touch of water if you’re looking for a thinner soup). 4. Serve over rice and garnish with pepitas, sliced watermelon radish and a few sprigs of dill.

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fiddlehead flatbread Yield: 1 pizza ½ head cauliflower 1 tsp cumin 2 tablespoons extra virgin olive oil, divided 8 fiddlehead ferns ½ cup packed spinach 1 gluten-free crust (store bought or homemade) 1 tablespoon garlic oil ¼ cup mozzarella cheese basil 1. Preheat oven to 450°F. 2. Cut cauliflower into small florets and toss with cumin and 1 tbsp olive oil. Place on a parchment lined baking sheet and cook in your pre-heated oven for approximately 30 minutes, until golden and crispy. 3. In a medium sauté pan, heat olive oil over medium heat. Add fiddlehead ferns and cook for approximately 5 minutes. Pour in spinach and cook for an additional 2 minutes, until tender. 4. Use a pastry brush to cover your gluten-free crust with garlic oil (make sure it’s pre-heated if necessary). Layer with cauliflower, mozzarella cheese, spinach, and fiddlehead ferns. 5. Place in the oven and cook using crust instructions. Remove from oven once edges are browned, and let cool slightly. 6. Slice, then garnish with fresh basil.

eco=friendly party supplies! these chic colorful plates are also compostable. the cutlery is made from salvaged birch + the striped paper straws (on p.38) are biodegradable!

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1. In a large sauce pan over mediumhigh heat, combine garlic, shallot, and olive oil. Heat until fragrant, approximately 2 minutes, and add the dry 6-grain oatmeal until it produces a toasty, nutty aroma.

spring pea risotto Serves: 4 2 cloves garlic, minced 1 large shallot, minced 1 tablespoon olive oil 1 cup purely elizabeth organic 6-grain oatmeal 4 cups vegetable broth ½ cup fresh or frozen peas ½ cup chopped cooked asparagus juice of 1 lemon ¼ cup minced chives 2 tbsp chiffonade basil 1 tbsp lemon zest

2. In ½ cup increments, stir in the vegetable broth just like you’re making a risotto. You want to add more broth when the grains have fully absorbed the liquid. Stir constantly, for approximately 40 minutes or until grains become tender. 3. Add peas and asparagus and cook until fully incorporated, 5 minutes. If your grains start to become too thick, add water in increments until it comes back to a risotto consistency.

basil pesto Yield: 1 cup 2 cups packed fresh basil ½ cup fresh mint 2 cloves garlic ¼ cup pine nuts ¼ tsp sea salt juice of ½ lemon 2/3 cup olive oil 1. In a food processor combine all ingredients except for olive oil. Pulse until well combined, then slowly add in your olive oil. 2. Store in a mason jar until ready to use.

4. Stir in lemon juice, chives, basil and lemon zest. Remove from heat, plate, and garnish with ricotta, pesto, and another dash of lemon zest.

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carrot cake 1 cup gluten-free flour blend 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon allspice 1/2 teaspoon salt 1 1/2 cups finely grated carrots 1/2 cup coarsely chopped toasted walnuts 1/2 cup raisins 3/4 cup coconut sugar 1/2 cup coconut oil 2 eggs 1. Preheat oven to 300째F. Generously grease a large loaf pan or two round cake pans and set aside. 2. In a large bowl combine flour, baking powder, baking soda and spices. In another medium bowl, mix together carrots, walnuts and raisins. Set aside. 3. In a mixing bowl cream together sugar, oil and eggs. Fold your dry ingredients into this wet mixture until completely incorporated. Fold in your carrot mixture. 4. Pour batter in the loaf pan and place in preheated oven. Bake for 50-60 minutes, until a toothpick comes out clean. Cool for approximately one hour before icing generously with coconut whipped cream (see recipe on p. 51).

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diy floral syrups

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hibiscus proved to be impossible to find in stores, so we improvised and used a hibiscus tea blend instead! the tea had dried blackberry in it which made for a unique flavor addition.

rose syrup

hibiscus lemongrass syrup

Yield: Approximately 2 cups 1 cup water 1 cup light honey or sugar ½ cup rose water ½ cup rose petals*

Yield: Approximately 2 cups

*these are optional but will lend a pretty pink hue to your syrup.

1 cup water 1 cup light honey or sugar 4 tbsp dried hibiscus flowers or 2 tbsp hibiscus tea blend 2 tbsp sliced lemongrass root

1. In a medium saucepan combine all ingredients and heat to a low simmer. Stir and let simmer for an additional 5-7 minutes.

1. In a medium saucepan combine all ingredients and heat to a low simmer. Stir and let simmer for an additional 5-7 minutes.

2. Let cool slightly, strain, and pour into a jar or bottle of your choice. Refrigerate until ready to use.

2. Let cool slightly, strain, and pour into a jar or bottle of your choice. Refrigerate until ready to use.

lavender syrup Yield: Approximately 2 cups 1 cup water 1 cup light honey or sugar 4-5 tbsp dried lavender buds 1. In a medium saucepan combine all ingredients and heat to a low simmer. Stir and let simmer for an additional 5-7 minutes. 2. Let cool slightly, strain, and pour into a jar or bottle of your choice. Refrigerate until ready to use.

Purely spring magazine | 37

cocktails to sip

in the garden

vanilla rose sparkler 2 tablespoons rose syrup ½ cup prosecco ½ vanilla bean, scraped 3 basil ice cubes 1. Place vanilla bean and rose syrup in a small bowl and whisk to combine. 2. Pour rose mixture into your glass of choice, followed by the prosecco. Add basil ice cubes, stir and enjoy.

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lavender mint julep 2 tbsp lavender simple syrup ½ cup mint crushed ice 2 oz. bourbon 1. In a sturdy cocktail glass, combine mint and simple syrup. Use a muddler to crush together mint and simple syrup. 2. Fill the glass completely with crushed ice (can be made by putting ice cubes in a vitamix or blender). 3. Pour bourbon over top and enjoy immediately.

susty party straws!

hibiscus lemongrass fizz 2 tbsp hibiscus lemongrass syrup 1/2 cup ginger ale 1 tbsp lime juice 2 oz vodka Combine all ingredients in glass of choice. Garnish with large ice cubes.

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crepes 3 ways

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gluten-free crepe batter Yield: Approximately 10 crepes 1 ½ cups buckwheat flour ½ cup brown rice flour ¼ tsp salt 2/3 cup non-dairy milk 2 cups water 1 tbsp vanilla extract 1. Combine all ingredients in a high-speed blender until completely smooth. 2. In a pan over medium heat, warm a teaspoon of coconut oil then pour in ¼ cup batter and swirl until batter covers the entire pan in a thin layer. 3. When edges brown after a couple of minutes, flip carefully with a spatula. Cook for approximately 2 minutes, until lightly browned, remove and repeat.

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curried chickpea crepes with a mint coconut sauce 1 tbsp coconut oil 1 small onion, diced 1 can chickpeas, drained and rinsed 2 tablespoons red curry paste (store bought or homemade) 1 cup full fat coconut milk 1 cup packed spinach ¼ cup scallions ¼ cup pea shoots mint coconut sauce, for garnish

1. In a large sauté pan, heat oil over medium high heat. Add onion and cook until translucent, approximately 3-5 minutes. 2. Add chickpeas and curry paste, stirring to disperse. Pour in coconut milk and spinach, again stirring to incorporate. 3. Reduce heat to a simmer and continue to heat and stir until chickpea mixture comes to a thick consistency. 4. Remove from heat, fill crepes, and garnish with scallions, pea shoots, and a drizzle of mint coconut sauce.

mint coconut sauce ½ cup full fat coconut milk (greek yogurt would be a good substitute here as well) juice of 2 limes ½ cup packed mint Combine all ingredients in a vitamix and blend until smooth.

sweet pea + ricotta crepes ½ cup green peas ½ cup ricotta cheese 4 tablespoons basil pesto pine nuts + honey, to garnish

1. Spread 1 tablespoon of pesto on the base of each crepe, followed by 2 tablespoons of ricotta cheese. Cover with a generous spoonful of peas, and roll lengthwise to close crepe. 2. Cover with a dollop of ricotta, if desired, then sprinkle with pine nuts and honey.

lemon blueberry crepes with lavender syrup + coconut whipped cream 1 container blueberries, rinsed and dried 4 tablespoons blueberry jam ¼ cup coconut cream ½ lemon lavender syrup 1. Spread 1 tablespoon blueberry jam on each crepe, followed by 1-2 tablespoons of coconut crème. Add a handful of blueberries and fold. 2. Cover with more fresh blueberries, a squeeze of lemon, and a drizzle of lavender syrup.

Coconut Whipped Cream 2 cans coconut milk, cream (portion at top of can only) 2 tablespoons maple syrup 1 tablespoon vanilla extract Using a standing mixer or by hand, beat the coconut milk for 2 minutes. Add in the maple syrup and vanilla and continue beating for 5 minutes, until light and fluffy. *If not using immediately refrigerate. When you take your cream out of the fridge just remember to mix again until you reach a fluffy consistency.

a week of packed lunch 5 healthy lunches that you can actually get excited about!

can to p an a t st

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Let’s face it, packing lunch at night can be a chore and those go-to easy meals get old fast! It’s incredibly tempting to order Seamless, but that adds up quickly--in both calories and in cash. Enter our week of packed lunches! We’ve dreamed up 5 healthy + creative lunches that you can actually get excited about!

lunch like a pro. Tips for becoming a master lunch-packer.

1. buy proper food storage. Make sure you have the proper food storage--that means various sized food cannisters so you can bring soup, a salad, dressing and a snack without any spilling.

2. plan ahead. Buy ingredients that you can repurpose for several recipes and make large batches of your lunches and dinners-leftovers make a fabulous lunch and it’s a huge time-saver!

3. Bring snacks. Even if you pack the world’s most amazing lunch, it’s only natural to have afternoon cravings. Keep a snack supply at your office so that you don’t end up at the vending machine. Our faves are apples, almonds, a piece of dark chocolate, Rhythm Kale Chips, purely elizabeth Granola Minis, Quinn Popcorn or a Suja Green Supreme juice.

4. Keep condiments at the office. There’s nothing worse than realizing that your would-be-amazing salad doesn’t have nearly enough dressing! Keep olive oil, fresh lemons, hummus, tahini, soy sauce and spices at the office so that you’re always prepared.

5.get everything done on sunday. Prep your veggies, cut extras for snacking and pack several lunches at once. Put everything in individual containers so that you can just grab and go as you’re running out the door.

fool-proof containers

These klean kanteen nisters are a great alternative plastic tupperware. They have air tight seal so you don’t have to worry about spillage + the tainless steel doesn’t absorb food flavors or odors!

smart snacking

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spring salad 4 cups arugula 1 bunch asparagus, trimmed 1/2 peas 1 cup small fresh mozzarella balls 1/3 cup walnuts 2 tbsp Salba Chia Seeds Walnut Dressing (see p. 61) Bring a large saucepan to boil. Add asparagus and peas and cook until just tender about 3 minutes. Drain, transfer to colander in ice water. In a large bowl, combine arugula, chopped asparagus, peas, mozzarella, walnuts and Salba Chia Seeds. Toss together with dressing and serve.


Grilled Veggie Sandwich with Artichoke Pistachio Pesto Artichoke Pistachio Pesto Âź cup unsalted pistachios 2 cloves garlic 1 cup basil 1 cup artichoke hearts (canned, rinsed and drained) juice of half a lemon 1/4 cup olive oil himalayan sea salt to taste gluten-free bread 1 red pepper, cut into quarters lengthwise 2 portobello mushrooms 1 zucchini, sliced lengthwise 1 fresh mozzarella ball

Preheat oven to 425°F. On a parchment lined baking sheet place pepper, mushroom and zucchini. Sprinkle with some olive oil. Roast for 20-25 minutes. Meanwhile, combine pesto ingredients in a food processor and pulse until almost smooth with some chunks for texture. Add sea salt to taste. Set aside. When vegetables are done, allow to cool. Assemble sandwich by spreading pesto on each slice of bread, then stack a slice of fresh mozzarella, zucchini, red pepper then mushroom. Top with the other piece of bread. In an olive oil lined skillet, over medium heat, cook sandwich on each side for 2 minutes then serve.

y a d s e n d e w spring quinoa fried rice 1 tbsp coconut oil 2 garlic cloves, minced 1/2 cup onions, chopped 1/2 cup asparagus, chopped 1/2 cup peas 1 cup zucchini, chopped 1/2 tbsp ginger, minced 2 cup quinoa, cooked 1 1/2 tbsp tamari 2 eggs

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Heat coconut oil in a large sautĂŠ pan. Add garlic and onion and cook for 2-3 minutes. Add asparagus, peas, zucchini and ginger. Cook another 2-3 minutes. Add in the quinoa and tamari and cook for 2 minutes. Make a well in the center of the quinoa veggie mixture and add the eggs, scramble. Toss everything together and serve.


mixed greens with artichokes + Olives 1 small head romaine lettuce, torn into bite sized pieces 1 cucumber, peeled and sliced 1 red bell pepper, sliced 1/2 cup pitted kalamata olives 1 cup canned artichoke hearts, drained and sliced olive oil red wine vinegar to taste sea salt In a large bowl, add lettuce, cucumber, pepper, olives and artichokes. Sprinkle with oil, vinegar and salt. Toss to combine.

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friday fettuccine with artichoke, asparagus + peas 1/2 lb gluten-free fettuccine 3 tbsp olive oil 3 cloves garlic 1/2 cup asparagus 1/2 cup artichokes 1/2 cup peas juice of 1 lemon himalayan sea salt parmesan cheese Cook pasta according to packaging. Heat 1 tbsp olive oil in a large sautĂŠ pan. Add garlic and cook for 2-3 minutes. Add asparagus, artichokes, peas and kale. Cook for 5 minutes. Add pasta, 2 tbsp olive oil and juice of 1 lemon. Serve with a sprinkle of himalayan sea salt and parmesan cheese.

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homemade dressings +


saucy for spring! 2 healthy homemade dressings + two store-bought picks.

sesame wasabi dressing Yield: Approximately 1 cup ½ cup coconut milk 1 tablespoon sesame oil 1/2 tablespoon tahini 1 tablespoon maple syrup 1 teaspoon gluten-free soy sauce 1 tablespoon lemon juice 1 tablespoon lime juice 2 heaping tablespoons chives 1 tablespoon wasabi powder Ÿ tsp salt Combine all ingredients in a food processor until well combined (should be creamy and smooth).

walnut dressing 2 tbsp sherry vinegar 1 tbsp walnut oil 1 tbsp olive oil 1 tbsp chopped shallot 1/4 cup pickled onions himalayan sea salt to taste In a glass jar, whisk together all ingredients. Serve over your favorite salad.

crunch factor.

Pickled onions 1 red onion, sliced 1/2 teaspoon coconut sugar 1/2 teaspoon salt 1/4 rice vinegar 1/4 apple cider vinegar 1/4 cup sherry vinegar 2 small clove of garlic, peeled

In a small pot, bring 2 cups of water to a boil. Place onions in a colander. When water comes to a boil, slowly pour water over the onions to soften. In a glass container, add sugar, salt, vinegar, garlic and onions. Cover and shake to combine.

Ever topped your salad with granola? The crunchy texture + saltysweet flavor make it a great salad topper! Cranberry Pecan is our go-to flavor.

The onions will be ready in about 30 minutes, but are better with time. Store in the refrigerator. They will keep for several weeks.

drew’s organic goddess dressing.

bragg’s ginger + sesame dressing.

A light blend of organic tahini and soy sauce with toasted sesame seeds, dijon, garlic and spices. It tastes divine on a crunchy kale salad! organic, gluten-free, non-gmo

A hearty Asian-style dressing made with a blend of organic ginger, sesame seeds and apple cider vinegar + lightly sweetened with honey. This dressing also doubles as an excellent marinade! made with organic ingredients + gluten-free

playing fa

the purely girls share their fav

elizabeth dish: Asparagus and pea anything :) Even better if

they are together in a dish.

dessert: Strawberry rhubarb crisp APPAREL: I’m lusting for this spring dress. ACCESSORY: And these shoes to go with it. sign it’s spring: The smell of blossoming flowers early in the morning... when the sun is just rising. Nothing better then a run in central park in early spring.

pastime: April is my birthday month, so lots of celebration, cake and champagne.

ADVENTURE: A beautiful, long hike in Colorado!

caroline dish: A spring salad with strawberries and goat cheese.

dessert: Carrot cake with cream cheese frosting

APPAREL: I’m lusting for this Rag & Bone moto jacket.

ACCESSORY: Some funky sunglasses sign it’s spring: I kind of hate spring! I’m not a fan of the melting snow and mud.

pastime: Really competitive Easter egg hunts ADVENTURE: A picnic on a warm sunny day!


avorites for spring.

megan dish: Anything with pesto. Mint-pistachio is my current obsession.

dessert: It’s a tie between blueberry tarts and lemon bars.

APPAREL: Floral sun-dress, crossbody bag ACCESSORY: Pastel essie nail polish sign it’s spring: Outdoor farmers markets return! pastime: Picnicking with a big blanket and a good book. ADVENTURE: Going on a long bike ride

julie dish: Steamed artichokes with lemon, olive oil and sea salt

dessert: Strawberry rhubarb pie with vanilla ice cream

APPAREL: I have way too many dresses but I definitely need this one too.

ACCESSORY: A lightweight scarf sign it’s spring: Open-toed shoes! pastime: Outdoor concerts ADVENTURE: Long, weekend bike rides

Thank you to our fans + amazing contributors!

editorial caroline caligari elizabeth stein megan tysoe



Profile for Purely Elizabeth

Purely Spring Magazine | April 2014  

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