Purely Spring Magazine | 2021

APRIL 2021

PURELY SPRING a purely elizabeth publication.

HIGH TEA BRUNCH WITH A PURELY TWIST Chive and Cheddar Scones, Lavender Shortbread Cookies, Macarons + More ...

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ONE-DISH SPRING DINNERS Keep It Simple This Spring With These 5 Dinner Hacks

Getting Skintimate with Dr. Barbara Sturm

A GLUTEN-FREE, PLANT-BASED PUBLICATION

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Contents 3 Letter from Elizabeth

10 Purely Chatting / With Dr. Uma Naidoo

Live Purely

Eat Purely

5 Getting Skintimate / With Dr.

Barbara Sturm 6 From the Expert / With Josh Axe 7 Pancakes 3 Ways / 3 must-make Purely Elizabeth pancake stacks 8 Purely Love for Spring / Our favorite picks for spring

12 One-Dish Spring Dinners

/ 5 simple dinners using spring's best produce 22 High Tea Brunch with a Purely Twist / 5 stunning high tea recipes Copyright © 2021 by Purely Publishing, Inc.

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Spring cleaning is about more than just dusting off our shelves; it’s a time to clear our minds, bodies, and lifestyles ...

Welcome

to our 2021 Purely Spring magazine!

Warmer temps are around the corner, everything fresh and green is making a comeback and, as we enter a new season within a new year, I feel a general sense of well-being. Spring is a time for fresh growth — just like new blooms, it’s time to shake off anything that no longer serves us and emerge with newfound confidence, perspective and focus.

It’s for these reasons that I look forward to our spring issue each year. Spring cleaning is about more than just dusting off our shelves; it’s a time to clear our minds, bodies and lifestyles, making way for the new. In the spirit of spring, our team is full of fresh ideas to share with our Purely community to help you thrive on your wellness journey. Hope you enjoy and find some inspiration!

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SUPER F O O D

OATMEAL CUPS Refresh your breakfast with this Thin Mint Oatmeal recipe. Our Superfood Oat Cups feature a blend of oats, flax, hemp and chia for a satisfying texture and delicious taste that you can bring on-the-go!

THIN MINT OVERNIGHT OATS gluten-free, vegan 1 Purely Elizabeth Original Superfood Oat Cup 2/3 cup non-dairy milk 1/2 tsp cacao powder 1 tsp fresh mint, finely chopped 1-3 tsp maple syrup, or to taste

Shop Now at purelyelizabeth.com

TOPPINGS: fresh mint, dark chocolate chips, granola, thin mints Combine all ingredients in the Superfood Oat Cup and mix well. Let sit in the fridge for at least 30 minutes or overnight. Top as desired.

GETTING SKINTIMATE WITH DR. BARBARA STURM Dr. Barbara Sturm, world-renowned aesthetics doctor, has built a cult-following of skincare devotees. We chat about her very own skincare routine and her favorite products ...

What are your top skincare concerns and what are your favorite products or ingredients to combat those concerns?

What prompted your foray into skincare?

Combatting inflammation has been a central target of my entire medical career; I studied sports medicine and worked in the field of antiinflammatory molecular orthopedics before shifting into anti-inflammatory aesthetics (inflammation is the trigger for most of the dysfunction and disease in our bodies, and also in our skin). I started injecting Hyaluronic Acid and Botox in the early 2000s – I was always fascinated with aesthetics and translated the science from orthopedics into the skin to create the first patient blood plasma facial in 2002.

Soon after I invented my first doctor-issued blood plasma-based cream, called MC1, and prescribed it to my patients. My patients asked me to create an entire skincare regime and my anti-inflammatory line was eventually borne.

Top 3 All-Time Products?

I honestly don’t have favorite products or ingredients, and my 2-3 best-selling products are constantly changing. There is one popular product that I call the “white t-shirt” of my skincare regimen because it is so fundamental to skin health, and that is the HYALURONIC SERUM. It applies viscous, like a light syrup, and within seconds absorbs entirely into your skin. The improvement in the quality of the skin matrix is instantaneous. It promotes skin barrier function and replenishes both superficial and deeper moisture reservoirs. I couldn’t live without my FACE MASK, which is a skin savior when skin is struggling and a skin perfector when it’s not, and I love using my GLOW DROPS as a healthy makeup alternative or supplement.

Yet if I had to pick one product to survive, it would be my ingredient science packed, antiaging FACE CREAM. It moisturizes the skin and nourishes it with valuable oils like Grape Seed, balancing the complexion and protecting it from dehydration. It also contains Purslane, which calms the skin, promotes anti-aging, and has anti-inflammatory and antibacterial properties.

I created various products that are tailored to suit different skin types and can be added into your basic regimen to help target your skin’s specific needs.

DRY SKIN: Hyaluronic acid is a powerful humectant for your skin. Look for a viscous, high concentration of blended low- and high-molecular-weight hyaluronic molecules (as in my HYALURONIC SERUM) that deeply hydrate your skin both superficially and at deeper skin layers.

BLEMISH-PRONE SKIN: Zinc is a must for blemish-prone skin due to its anti-inflammatory, anti-bacterial and sebumsuppressing effects. My CLARIFYING MASK pairs zinc with Balloon Vine and viper’s bugloss to help balance the skin’s pH levels and improve its barrier function.

SENSITIVE SKIN: All my products are for sensitive skin, no exception. I use healing and biomimetic ingredients, not aggressive ones. Ideally, you need ingredients that calm irritation and help to rebalance the skin. I invented my CALMING SERUM to quell irritation using a plantbased complex of Cardiospermum; a vine studied for its anti-irritation properties, Echium, a flowering plant that helps soothe skin with a unique blend of fatty acids; and Sunflower Seed Oil, which can help protect sensitive cell membranes against free-radical attack.

OILY SKIN: Tea tree oil is an amazing ingredient for oily skin because it has potent, natural antiseptic and antibacterial properties. It’s why you’ll often find it in spot treatments or added to products that cater to oily skin types such as my CLARIFYING COLLECTION. DARKER SKIN: Skin with more active melanocytes has a greater susceptibility to the inflammation cascade and its consequences like post-inflammatory hyperpigmentation.

Lumicol, which originates from micro-algae, lightens hyperpigmentation and helps to even out the skin tone – it’s a key ingredient in my Darker Skin Tone collection, which includes a CLEANSER, ENZYME CLEANSER, FACE CREAM and FACE CREAM RICH and HYALURONIC SERUM.

Get the full article at purelyelizabeth.com

FOLLOW:

@DRBARBARASTURM | WWW.DRSTURM.COM

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Eating Right for Your Lifestyle

From the Expert Your internal clock is also partially responsible for other functions like digestion, detoxification, elimination, concentration and more.

You can support your circadian rhythm by creating a relaxing nighttime routine that helps you get sufficient sleep and by adjusting your schedule so you get daytime light exposure to feel more energized throughout the day. Other things to consider are the best times of day for workouts, when you feel most productive in terms of working/studying, and at which points you may need to rest/nap/meditate to restore your energy.

Dr. Josh Axe, D.C., D.N.M., C.N.S., is a doctor of chiropractic, certified doctor of natural medicine, and clinical nutritionist. His new book, Ancient Remedies: Secrets to Healing with Herbs, Essential Oils, CBD, and the Most Powerful Natural Medicine in History, encourages people to embrace age-old holistic remedies to improve their overall wellness — including tons of accessible DIY options to fit any lifestyle!

In your new book, Ancient Remedies, you talk about eating right for your type and living in sync with your circadian clock. Can you elaborate on this?

Each of us has distinct traits that make us one of a kind. In my book I outline five types (or five elements found in nature: fire, earth, wood, metal, water) that people can identify with, each which has a corresponding diet, supplement and exercise protocol that tends to be most supportive. Ancient healers believed that each of these elements existed in humans, some more strongly than others.

I recommend that people first identify which element is their dominant one. They can then establish a personalized approach to healing that includes foods and other habits that create balance and harmony among all the elements.

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An important aspect of creating an individualized plan is to consider how your energy ebbs and flows through the day. Your circadian rhythm is also called your “internal clock” because it helps to put your body into a steady routine of feeling sleepy at night and motivated/awake during the daytime.

Following a specific diet can be intimidating and unrealistic at times. Can you share 5 tips for healthy eating without following a diet?

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Focus on eating a “clean diet” first and foremost, meaning one that includes plenty of whole foods like veggies, fruit, grass-fed meats, fish, eggs, bone broth, herbs and spices.

Limit processed foods that can promote inflammation, such as those that contain added sugar, refined vegetable oils, processed meats, artificial sweeteners and other preservatives and chemicals.

Fill up on protein, which can include both animal and plant sources of protein, depending on your preferences. Protein is filling and can help to keep your appetite and cravings in check.

Eat enough fiber, which has benefits for digestion, microbiome/gut function, immunity, heart health and more.

Don’t drink your calories. Skip drinking things like soda, juice, energy drinks and sweetened coffee/tea, and instead have plenty of water, herbal tea, bone broth and coffee in moderation.

Get the full article at purelyelizabeth.com FOLLOW: @drjoshaxe | DrAxe.com

VANILLA COCONUT PANCAKES 12 pancakes | Gluten-Free, Grain-Free

RASPBERRY SYRUP: 2 cup frozen raspberries 2 Tbsp coconut sugar 2 Tbsp water

From fruity to decadent — these 3 must-make pancake stacks will make your day.

1 pouch Purely Elizabeth Pancake Mix 4 eggs, large 1/2 cup + 1 Tbsp coconut oil, melted 1/3 cup water 1/4 cup unsweetened shredded coconut

01 1 pouch Purely Elizabeth Pancake Mix 4 eggs, large 1/2 cup + 1 Tbsp coconut oil, melted 1/3 cup water 1 Tbsp poppy seeds 1 Tbsp lemon zest 2 Tbsp lemon juice

Pancakes 3 Ways

COCONUT BUTTER DRIZZLE: 1/4 cup coconut butter 2 Tbsp maple syrup 2 Tbsp coconut oil

In a mixing bowl, whisk together the eggs, coconut oil, water and shredded Available at coconut. Add in the pancake purelyelizabeth.com mix and stir until no spots remain. Cook pancakes on a skillet prepared with non-stick spray and medium heat about 1/4 cup at a time.

For the drizzle, melt together the coconut butter, maple syrup and coconut oil until smooth. Drizzle over warm pancakes.

Prepare pancake mix according to instructions on the package.

Add poppy seeds, lemon zest and lemon juice. Mix until just combined. Cook pancakes per instructions on package. To prepare the raspberry shrub, place all ingredients into a small saucepan over medium heat.

Cook down until raspberries break down and the sauce begins to thicken. Strain through a fine mesh sieve and cool. Drizzle on pancakes.

MOCHA DARK CHOCOLATE PANCAKES 9 pancakes | Gluten-Free, Grain-Free

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1 1/2 cups Purely Elizabeth Pancake Mix 2 tsp espresso powder 3 eggs 1/3 cup coconut oil 1/3 cup coconut milk 1/3 cup dark chocolate chips TOPPING: Dark chocolate chips Maple syrup Coconut whipped cream

LEMON POPPY SEED PANCAKES 12 pancakes | Gluten-Free, Grain-Free

02 Add the pancake mix to a mixing bowl along with the espresso powder.

In another bowl, whisk together the eggs, coconut oil and coconut milk. Add the wet ingredients to the dry and stir until the batter comes together. Fold in the chocolate chips.

Prepare a non-stick skillet with coconut oil or non-stick spray and turn on medium-low heat. Cook the pancakes 1/3 cup of batter at a time until golden brown. Flip and cook the other side until golden brown. Serve with toppings.

purely love

FOR SPRING

Amyo / Starburst Choker $95 Undracelesteny / Rib Cap Sleeve Top $75

Mejuri / Charlotte Hoops $95

Tkees / Caro Sandal $115

Shop Jitana / Straw Visor $25

Clare V / Tiger Embossed Bag $295

The Feelist / CBD Body Cream $78

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Love Shack Fancy / Linen Throw $175

Mented / Everyday Eye Shadow Palette $28

Serena & Lily / Tahoma Pillow Cover $128 The Big Mug / Glazed Ceramic Mugs $48

Parks Project / National Parks Playing Cards $14

Leif Shop / Ceramic Berry Basket $18

ce / Our Pla 5 Pan $14 Always

Leif Shop / Stoneware Batter Bowl $32

ed Leif Shop / Fray 2 Linen Napkins $1 Wild One / Leash $58

Aesop / Mild Fur Wash $39

The Fo ggy Dog / Banda na $26

Fable / Bowl $35

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PURELY CHATTING TALKING GUT HEALTH with DR. UMA NAIDOO

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You are not only a Harvard-trained psychiatrist, but also a professional chef and trained nutrition specialist. Can you share with us what led you down those paths?

I wish I could tell you that I had a grand plan, but I really did not. At the age of 5 I was fascinated by space and wanted to be an astronaut! My parents always encouraged my ideas as I was also surrounded by allopathic medical doctors and ayurvedic practitioners in my family.

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A very important relationship in my life was my maternal grandmother, who was an excellent cook, homemaker and simply brilliant person. We would pick fresh vegetables from the garden and I’d watch her prepare meals from scratch every single day. The aroma of delicious Indian spices still fill my senses when I remember that, even today. My grandfather taught me to meditate, and my mother, who is a double-boarded physician herself, taught me to bake. When I moved away to study, I took my mom’s spices and recipes and this began my journey into cooking.

I found it to be a creative and mindful space for me to decompress after long hours of studying.

I loved learning the value and nutrition of food too, and followed my gut instinct when it came to things I enjoyed, having watched my food hero

Dr Uma Naidoo, MD is a Harvard-trained nutritional psychiatrist, professional chef, nutrition specialist and author of This is Your Brain on Food.

Julia Child on public television in Boston. She inspired me to go to culinary school, as that was her very famous second career. I thought, “Why not me?” I was blessed that the aspects of life and work that I loved (psychiatry, culinary arts and nutrition) became the nexus of my work in Nutritional Psychiatry.

You recently came out with a new book.

Can you tell us what it’s about?

My book was written to be a guide to cut through the diet wars for those struggling with mental illness or wanting to improve their mental fitness.

You don’t have to have a diagnosis, as the DSM-V classification used in the U.S. simply does not cover everyone. I find that especially now people are suffering in a different way. When you pick up the book you can read the chapter that has meaning to you, but you can also read the recipe chapter with recipes matched to that chapter and the nutrients suggested. I based my book on the vitally important gut-brain connection, which has taught us so much about how what we eat impacts our emotional health.

Why is our gut health so important?

The gut microbiome contains trillions of microbes that live in your gut, helping you with your overall

health from immunity, to hormone balance, to the impact on mental health, to digestion and more.

The gut is becoming increasingly more pivotal to all our bodily functions, almost being a connector between our brain, our hormones, our immune system, our blood circulation – think of our gut as the body’s Grand Central Station allowing for connections between our bodily systems.

What’s one thing that surprised you most when learning about gut health?

That many doctors who went to med school a few decades back learned little to nothing about gut health except for gastric ulcers! The research has really come forth in the last 15 years or so.

How is our gut health related to our mental and emotional well-being?

The gut and brain are connected, as they arise from the exact same cells in the embryo, so these two organs have the same exact origin.

Then they remain connected throughout life by the 10th cranial nerve called the vagus nerve, which acts like a two-way super-highway working 24/7 to allow for the flow of chemical messages between these two organs.

Also many of us have heard of SSRI medications like prozac or zoloft, which help to treat mood, anxiety and more. But more than 90% of serotonin receptors are in the gut. When you realize all these connections, it may become easier to understand that food can impact our mood by how we eat.

If you could advise our readers to make one lifestyle change that might improve their gut health, what would that be?

Pay attention to fiber-rich foods in your diet, as we do not eat nearly enough of it. Fiber is what nurtures and feeds the good microbes in your gut, so eat enough to ensure your better gut health. You can get fiber from vegetables, fruit, leafy greens, beans, nuts, seeds, legumes and healthy whole grains.

(If you have IBS, Crohn's or small intestinal bacterial overgrowth (SIBO) you would need to first speak to your GI doctor.)

If you could advise our readers against a habit that might negatively affect their gut health, what would that be?

Avoid added and refined sugars, which feed the bad microbes. When the bad guys in your

gut thrive on the sugar you feed them, they overcome the good guys and you end up with gut inflammation, which leads to worsening mental health symptoms among other health problems like a leaky gut.

Are there any foods or supplements that you recommend to improve or maintain gut health?

If you have found a good probiotic supplement that you like, then by all means take it. You can also eat plain dairy or non-dairy yogurt with live active cultures or eat more fermented foods (miso, kimchi, plain kefir, kombucha).

April is National Stress Management Month, and with your mood directly affecting your gut health, what are some tips you can provide to our readers on ways to reduce levels of stress?

• Have a morning routine that is calming and helps you ease into your day • Keep a gratitude journal • Chant Om to yourself, which helps vagal tone and can be calming • Spend a few minutes journaling and mediating when you awake (and before checking your smartphone) • Drink a glass of water to make up for any overnight dehydration • Consider doing a fasted workout • Have some breakfast options prepared to take the guesswork out of a healthy option like mini frittata or a chia pudding • Spend a few minutes outdoors; get at least 10 minutes of sunshine or time outdoors before diving into your day • Remember to take a deep breath, which is more powerful than you realize • Try to add turmeric with a pinch of pepper to your salads, smoothies and teas. This anti-inflammatory spice has shown to improve symptoms of anxiety and stress

Connect: WEBSITE:

www.umanaidoomd.com

INSTAGRAM:

@drumanaidoo

BOOK:

www.book.umanaidoomd.com

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ONE-DISH

Spring Dinners One-dish recipes that appeal to all five senses — these meals are as visually stunning as they are tasty and simple.

Spring Salad Pizza Grain-Free, Gluten-Free 5 Servings CRUST: 2 cups tapioca flour 1 1/4 cup almond flour 1 tsp baking powder 1/4 tsp salt 1 tsp garlic powder 1 tsp dried rosemary 3 eggs, large 2 tbsp olive oil

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TOPPINGS: 1 Tbsp olive oil, plus more for brushing 3 oz mozzarella, thinly sliced 1/3 cup Puruvian sweet drop peppers 1/3 cup pepperoncini 1/3 cup artichoke hearts 1/4 cup red onion, thinly sliced 3 basil leaves, rolled up and thinly sliced into strips Handful of butter lettuce

Preheat the oven to 400°F. In a large mixing bowl, stir together the dry crust ingredients. Form a hole in the center and add in the eggs and oil. Use a fork to whisk the eggs and oil together, slowly incorporating the flour. Once your dough starts to come together, use a rubber spatula to continue mixing until well incorporated. If your dough is too dry, add 1-2 Tbsp of water, and if it’s too wet, add 1-2 Tbsp of tapioca flour until you reach a dough consistency.

Dust a large piece of parchment paper with tapioca flour and then turn the dough out onto the surface. Dust with more tapioca flour and roll it out into an oval until it’s roughly 1/2 inch in thickness and the edges are raised.

Drizzle with olive oil and top with mozzarella, peppers, artichoke and red onion. Brush the edges with olive oil and bake for 15-20 minutes or until the edges are golden brown. Top with butter lettuce and serve.

Spring Veggie Enchiladas Gluten-Free, Vegan 5 Servings 1 poblano, seeds removed and diced 1 zucchini, thinly sliced 2 cloves garlic, minced 3 Tbsp olive oil, separated Salt and pepper, to taste 9 corn tortillas 1/2 cup vegan cheddar cheese 1/4 cup cherry tomatoes, halved 1/4 cup radishes, sliced Dollop vegan sour cream 1/2 avocado, sliced Handful baby spinach

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Preheat the oven to 375°F. In a six-inch cast iron skillet over medium heat, add 1 Tbsp oil, poblano and zucchini and cook until tender. Add in the garlic and cook just until fragrant. Season with salt and pepper and transfer to a plate.

Brush both sides of the tortillas with remaining olive oil and arrange three of them at the bottom of the skillet. Top with the cooked veggies and cheese. Add another layer of tortillas and repeat until you have used all the tortillas. Bake until golden brown, about 20-25 minutes.

Top with tomatoes, radishes, sour cream, avocado and baby spinach before serving.

Basil + Greens Veggie Bowl Grain-Free, Gluten-Free, Vegan 5-6 Servings

2 cups broccolini, trimmed 2 cups Brussels sprouts, halved 2 cups asparagus, chopped 1 Tbsp olive oil Salt and pepper, to taste 4 cups arugula 1/2 cup edamame 3 radishes, thinly sliced 1 large avocado, sliced BASIL AVOCADO SAUCE: 1 large avocado 1/2 cup basil leaves, packed 2 cloves garlic 3 Tbsp olive oil 2 Tbsp lemon juice 1/3 cup water

Turn the oven to broil. Place the broccolini, Brussels sprouts and asparagus onto a baking pan and toss with olive oil and salt and pepper. Bake for 5-10 minutes, watching closely that the broccolini doesn’t burn.

Meanwhile, place the avocado sauce ingredients into a food processor or blender and blend until smooth and creamy.

Arrange the arugula on a large serving dish and top with roasted vegetables, edamame, rashishes, avocado, and basil avocado sauce and serve.

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Snap Pea Pasta with Burrata Grain-Free, Gluten-Free 8 Servings

1/4 cup olive oil 5 cloves garlic, thinly sliced 1/2 tsp red pepper flakes Salt and pepper, to taste 227g chickpea rotini pasta, cooked and cooled 1 cup peas 1 cup snap peas, chopped 5 oz burrata, cut into 8-10-inch pieces

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Place the olive oil into a skillet over medium-low heat. Once hot, add the garlic, red pepper and salt and pepper. Cook just until the garlic is fragrant and golden brown, about 2-3 minutes.

Remove from heat. Place the pasta in a large bowl and toss with the garlic and pepper olive oil mixture, peas and snap peas. Transfer to a serving dish and top with burrata and a drizzle of olive oil. Serve.

Sheet Pan Veggie Hash Grain-Free, Gluten-Free 6 Servings 1 large sweet potato, cubed 2 zucchini, sliced 1 shallot, sliced 1 red bell pepper, diced 1/2 cup radishes, thinly sliced 2 Tbsp olive oil 1 tsp garlic powder Salt and pepper, to taste 6 eggs 2 cups kale 2 green onions, thinly sliced

Preheat the oven to 400°F. Toss the sweet potato, zucchini, shallot, bell pepper and radishes in olive oil, garlic powder and salt and pepper. Transfer to the baking sheet and bake for 20-30 minutes. Remove and make 6 nests in the roasted vegetables and crack an egg in each hole. Top with kale and green onion. Cook for an additional 7-10 minutes or until eggs are cooked to your liking and serve immediately.

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HIGH TEA BRUNCH with a Purely twist

Fresh floral vibes and crisp, bright flavors — these are the things we love about spring and High Tea! Inspired by spring vibes and Mother’s Day, we put a Purely twist on the British classic, with some help from the Purely Breakfast Club. Read on for fresh takes on beloved High Tea recipes, including some familiar Purely products.

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ALICE PAGÉS | @ a lic ep a g es Alice Pagès is a food photographer, stylist, food consultant, recipe developer and founder of the blog Early Brawd, a place where the healthy meets the tasty. Convinced that food is medicine, her mission is to make plant-based food accessible and delicious through fresh, creative, elevated recipes inspired by her travels around the world and her appetite for high-quality products.

MINI GRANOLA CHEESECAKE TARTS GRAIN-FREE | GLUTEN-FREE | VEGAN MAKES ABOUT 9 MINI TARTS

Granola Crust

1 bag of Purely Elizabeth Chocolate Hazelnut Grain-Free Granola + MCT Oil 1/4 cup coconut oil, melted

Cheesecake Filling

2 cups raw cashews 1/2 cup full-fat coconut cream, scooped out from a can of coconut milk placed in fridge 2 Tbsp maple syrup 1 Tbsp lemon juice 1/8 tsp sea salt 1 Tbsp coconut oil, melted

Matcha Variation (makes 3) 1/2 tsp green tea matcha powder 1/8 tsp ground cardamom Raspberries Pistachios

Lemon Variation (makes 3) 1 tsp lemon juice 1/2 tsp turmeric powder 1/4 tsp ginger powder Lime slices Coconut chips Fresh mint leaves

Strawberry and Cream Variation (makes 3) 1 tsp vanilla extract Strawberries Fresh mint leaves

Soak the cashews in boiled water for 20 minutes to soften.

In the meantime, prepare the crust. Add the granola in a food processor and pulse to break into a fine breadcrumb consistency. Add the melted coconut oil and quickly pulse to combine.

Pour the preparation into 9 mini tart tins or mini muffin tins with removable base. Line the bottom and the edges with plastic wrap to make it easier to remove the crusts from the tins. Press down firmly the preparation in the tins, using the back of a spoon or your fingers. Place in freezer for 30 minutes to firm.

Meanwhile, prepare the cheesecake filling. Drain and rinse the soaked cashews and place into a

high speed blender with the coconut cream, lemon juice, maple syrup and salt. Blend until smooth and creamy. Scrape down the sides of the blender as needed. Then add in the melted coconut oil and blend to combine.

Divide the cream into 3 equal parts and place into 3 separate bowls. In the first one, add matcha powder and cardamom and quickly blend to combine. In the second one, add lemon juice, turmeric and ginger powder and blend to combine. In the last one, add vanilla extract and blend to combine. Cover the bowls and place into the freezer for 45-60 minutes.

When the creams are firm, quickly whip them with a fork and place into 3 different piping bags. Carefully remove the granola crusts from the tins and fill them with the cheesecake creams, forming beautiful swirls.

Top with fresh fruit, nuts and mint, and enjoy! Keep in an airtight container in the freezer for up to 1 week.

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SAVORY CHIVE + CHEDDAR SCONES WITH TOMATO BACON JAM GRAIN-FREE | GLUTEN-FREE

Scones

1 tsp apple cider vinegar 1/4 cup canned coconut milk 1 package Purely Elizabeth Grain Free Bread + Muffin Mix 1/2 tsp baking soda 1/4 cup coconut oil 1 egg 1/3 cup cheddar cheese (omit or use vegan cheddar for a dairy-free recipe) 3 tbsp chopped chives

Tomato Bacon Jam

4 slices bacon 8 ripe roma tomatoes 2 Tbsp apple cider vinegar 3 Tbsp coconut sugar 1/2 tsp salt

To make the jam:

Place a skillet over medium-high heat. Fry bacon for 3-4 minutes on each side, or until crisp, but not overcooked. Remove to a paper towel and chop into pieces. Add tomatoes, vinegar, coconut sugar, chopped bacon and salt to the skillet and bring to a boil, then reduce heat to a low simmer for 15 minutes, or until thick. Remove from heat and allow to cool (the jam will continue to thicken). Store in a covered jar in the fridge for 1-2 weeks.

To make the scones:

Pour apple cider vinegar into coconut milk and set aside. Stir together bread mix and baking soda in a large bowl. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly. Stir in egg until well combined, then stir in the coconut milk/vinegar mixture. Fold in cheese and chives. Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop 1/4 cup servings onto the baking sheet so that there are 8 biscuits. Use wet fingertips to smooth the batter into 8 biscuit shapes. Bake 20-22 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft.

MORIAH BROOKE | @ m o r i a h.brooke Moriah is a New York City based food and restaurant photographer. She balances her time between running her food marketing agency, writing new recipes for her blog, and running around the city with coffee in hand.

LAVENDER VANILLA OATMEAL SHORTBREAD VEGAN | GLUTEN-FREE

Cookies

1 cup vegan/plant butter, softened 1/2 cup sugar 1 tsp pure vanilla extract 1/2 tsp pure lavender extract 1 bag (10oz) Purely Elizabeth Original Superfood Oatmeal 1/2 cup tapioca flour 1/2 cup coconut flour 1 tsp baking powder 1/4 tsp salt Dried lavender, for garnishing (optional)

Icing (optional)

1 cup powdered sugar 2 Tbsp plant milk 1/4 tsp pure lavender extract Purple food coloring, if desired Preheat the oven to 325°F. In a stand mixer using the paddle attachment, or you may alternatively use a hand blender, cream together the butter and sugar until smooth and creamy. Next add the vanilla and lavender extracts to the butter mixture.

In a food processor or blender, process the oatmeal, tapioca flour, coconut flour, baking powder, and salt until you achieve a fine flour texture.

With the mixer on low, slowly add the flour mixture in until well combined. Turn the cookie dough out onto a piece of parchment paper and roll the dough out to about 1/2-3/4 inch thick. Use a round cookie cutter and cut the dough into rounds. Place the cookie dough rounds onto a parchment-lined baking sheet and bake for 14-16 minutes. Allow the cookies to cool completely before icing.

To make the icing, whisk together the powdered sugar and plant milk until smooth, then add the lavender extract and food coloring, if using. Dip each cookie into the icing face down and then place them back onto the parchment paper. Allow the icing to set for about 20-30 minutes. Garnish with dried lavender, if desired.

GINA FONTANA | @ H ea l thy L i ttl e Vi ttl es Healthy Little Vittles is a food blog created by recipe developer, food photographer, published author and certified health coach, Gina Fontana that focuses on gluten-free, vegan, plant-based recipes that anyone will enjoy! She started her blog after being diagnosed with thyroid disease in hopes to not only inspire others on their own journey to better health, but also to help hold herself accountable.

CUCUMBER + DILL ENGLISH TEA VEGAN MAKES 4 MINI SANDWICHES 1/4 - 1/3 cup vegan cream cheese, divided 1 tsp fresh dill, roughly chopped 1 tsp fresh chives, roughly chopped Dash of garlic powder Sea salt 4 loaves sliced bread of your choice, crusts removed (each sandwich makes 2 mini ones – split in half) 1/2 cucumber, thinly sliced Mix the cheese, herbs, garlic and sea salt in a small bowl. Spread bread with herbed cheese and then layer on one the cucumber slices. Top with a few extra sprinklings of fresh herbs and the other slice of bread. Enjoy!

MARIE REGINATO | @ m a r i e.re gi na to Named "Best New Health Food Account" by MindBodyGreen, Marie is a twotime cookbook author, cooking video host, wellness expert and motivational speaker. Equipped with over a decade of experience, Marie shares her culinary knowledge and skills with her audience through her enthusiastic cooking videos, mouthwatering photography and delicious cookbooks.

SMOKED SALMON ENGLISH TEA MAKES 4 MINI SANDWICHES 1/4 - 1/3 cup vegan cream cheese,

divided 1 tsp fresh dill, roughly chopped Sea salt 4 loaves sliced bread of your choice, crusts removed (each sandwich makes 2 mini ones - split in half) 3 slices smoked salmon Squeeze of lemon juice 1 tsp capers, roughly chopped Mix the cheese, herbs and sea salt in a small bowl. Spread bread with herbed cheese and then layer on one the smoked salmon and a light squeeze of lemon juice.

Top with a few extra sprinklings of fresh herbs and the other slice of bread. Enjoy!

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LAVENDER WHITE CHOCOLATE MACARONS GRAIN-FREE | GLUTEN-FREE MAKES 35 MACARONS

Macarons

3.7 oz (105 g) sifted super fine almond flour 3.7 oz (105 g) sifted confectioners sugar 3.5 oz (100 g) fresh egg whites 3.5 oz (100 g) maple sugar 1 tsp (3 g) egg white powder (meringue powder) purple food coloring

Lavendar White Chocolate Ganashe

7 oz (200 g) sugar-free white chocolate, finely chopped 1/2 cup (120 ml) heavy cream 2 Tbsp culinary grade lavender

Macarons

Prepare one to two baking sheets with parchment or preferably a silicone macaron mat. Over a large mixing bowl on a scale, sift almond flour until you reach 105g (3.7oz). Discard any large pieces of almond flour. Repeat with the confectioners sugar. Whisk the almond flour and confectioners sugar until very well combined. Set aside.

Making the Meringue

Add egg whites, maple sugar and egg white powder to the bowl of your stand mixer and whisk together. Place the bowl over top of a simmering pot of water (also known as a bain-marie), ensuring a tight seal and ensuring that the bottom of the stand mixer bowl is not actually touching the water. Continuously whisk the mixture while it heats up over the bain-marie, until it reaches 140°F on a kitchen thermometer. When temperature is achieved, remove the bowl from the simmering water pot and place onto your stand mixer, fitted with the whip attachment.

Beat the mixture, starting on low. Once soft peaks have been formed, increase the speed to medium. Once medium peaks are achieved, increase the speed to high. Beat on high until stiff peaks have formed.

When stiff peaks are achieved, add purple food coloring and beat again until evenly distributed.

Macaronage

Remove the bowl from the stand mixer, and place a sieve over top. Pour the dry ingredient mix into the sieve, then sift the dry ingredients into the meringue. Fold the dry ingredients into the meringue, by scraping around the sides of the bowl in an entire circle and then cutting through the center. Fold until the mixture ribbons off the spatula and flows like lava (thick but still flows smoothly). Careful not to over-mix or over-deflate the meringue.

Piping and Drying the Macarons

Add the mixture to a piping bag with a medium-sized round tip. Pipe small circles of batter (about 1 1/2-inch diameter) onto prepared cookie sheets. Ensure the piping bag is held straight up and perpendicular to the baking sheet.

Tap the baking sheet multiple times against counter to remove any air bubbles from the macarons. If any air bubbles still remain, use a toothpick to gently poke them out. Preheat the oven to 300°F. While the oven is preheating, allow the macarons to sit and form a skin. This skin should form anywhere from 8 minutes to an hour (depending on your climate/humidity). The macarons are ready to be baked when you can touch them lightly without having the batter stick to your finger.

Baking

Bake for 15 to 20 minutes. They are done when the tops are firm and do not move around their base at all. Check at 15 minutes, and if they are not ready then keep checking every minute. Allow the macarons to cool completely before attempting to remove them from the mat/parchment. When cooled, find “perfect pairs” of macaron halves and set aside to be filled.

Lavender White Chocolate Ganache

Add the chopped chocolate into a heat-proof bowl and set aside. Add the heavy cream into a small saucepan over medium heat. Bring to a simmer, add the lavender in and stir. Allow the cream and lavender to simmer for 4 minutes, then pour the hot cream over a sieve (to remove lavender buds) into the bowl with the chopped chocolate. Allow the ganache to sit for 2 minutes to allow the chocolate to melt. Whisk the ganache until it comes together and is smooth.

Cover with plastic and place into the fridge to cool for 1 hour before filling macarons. Add the cooled ganache into a piping bag fitted with a round tip, then pipe onto 1/2 of the macaron shells (bottoms of perfect pairs), then top each bottom with its corresponding top. Drizzle each macaron with additional white chocolate, if desired. Place into the fridge overnight to "mature" and meld together.

AMIE MACGREGOR | @ fo o d .d u c hess Amie MacGregor is a food blogger and food photographer based in Canada.

Learning to bake and cook from a young age, she has had a lifelong passion for all things food. She specializes in baking, and as such you can find her always daydreaming up ideas for new cakes, macarons or anything sweet!

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