Purely Summer Magazine

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

in this issue Foreword | 4

how to shop seasonally | 14

A letter from Elizabeth

A guide to buying in season, local and

organic + confusing labels explained

Lately at purely | 5 fresh for summer | 16

An instagram recap

A summer produce list

summer | 6

Summer bucketlist | 8

berry spotlight + eat your vegetables | 17

A nutritional digest for this season’s

A wishful summer activities list

produce

natural summer beauty picks | 10 8 natural product picks from

4th of july entertaining | 18 7 delicious seasonal recipes for your

Time for ...

Birchbox

4th of July BBQ

co-founder Katia Beauchamp

Blueberry sparkler | 20 8 exercise mistakes | 12

+ easy fixes from competitive

athlete Hilary Phelps

Watermelon + feta salad | 21 grilled fava beans | 22

pesto pasta salad | 23

summer rainbow salad | 42

corn on the cob | 24

2 Homemade + 2 Store Bought | 44

with asiago + truffle oil

2 homemade salsas + 2 store

veggie burger | 25

bought for when you’re in a pinch!

berry crisp a la mode | 26

the scoop on dairy free | 46

Our 5 favorite dairy-free ice creams

Summer fiesta night | 28

6 gourmet Mexican recipes

roasted pineapple habanero margarita | 29

guacamole | 30

with chipotle adobe sauce + goat cheese

purely love for summer | 48

Clothes, accessories + for the home

summer entertainment | 50

Books, movies, music + a Guide to

Summer in NYC

5 summer getaways | 52 spicy fries | 31

Our favorite Summertime escapes +

what to eat, see + where to stay

shrimp tacos | 32 Berkshires | 53 vegetable tacos | 33 Boulder | 54 thumbprint cookies | 34

with mexican chocolate

cocktail hour | 36

Purely Dirty Cocktail, Strawberry Mint

Sangria + Kombucha Cocktail

summer salads

3 Summer salads from our contributors

Burlington | 55 Big sur | 56 charleston | 57 win a year’s supply of granola! | 58 That’s right ... How to enter to win a year’s

grapefruit + aspaGagus salad | 38

black-eyed pea quinoa salad | 40

supply of granola!

see you next time | 59

Connect with us + see you in October for

our Purely Fall Magazine

Summer is officially here and we couldn’t be more excited to share with you the summer edition of our quarterly eMag. Inside, we have included some mouthwatering summer recipes, favorite natural beauty products from Birchbox cofounder Katia Beauchamp, weekend getaways ideas and a whole lot more to keep you busy reading at the beach (don’t forget you can download our magazine to your ipad or iphone). Plus, we have a fantastic summer todo list so that you don’t let the season fly by without embarking on those classic summer adventures.

While summer is usually a slower time of year, it feels like we’ve been more hectic then ever at Purely Elizabeth. This past month has been incredibly exciting with the news of our products getting into some key retailers. In August, our Ancient Grain Granolas will launch nationally into all Whole Food Markets around the country as well as all Fresh Market locations ( I’m still pinching myself to see if this is a dream... is it?). We are also beyond thrilled to launch our newest product line, Ancient Grain Oatmeals, into Whole Foods NorthEast in August. We’ve got a lot ahead of us and can’t wait to share the excitement with all of you...

But we’re all about balance at Purely Elizabeth, so while there is tons of work to do, we also need to get out and play. And summer is the perfect time to do just that. I can’t wait to roast s’mores on the campfire, eat freshly picked berries from the farm, dig my toes in sand and laugh with family and friends from sunrise till sunset. What are you looking forward to this summer?

Wishing you a happy and healthy summer.

Purely Yours, elizabeth

4

july 2013 | purely summer

lately at purely ...

purely summer | july 2013

5

SUMMER 6 july 2013 | purely summer

time for ... beach chairs, bike rides, ice cream, swim suits, flip flops, fresh cut grass, barbecues, camp fires, ocean hair, painted toes, picnic blankets, sprinklers, watermelon, corn on the cob + long lazy days. oh how we’ve missed you ...

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8 july 2013 | purely summer

natural Summer beauty picks ....................

Katia Beauchamp, Birchbox co-founder, shares her natural beauty must-haves for Summer.

from

COOLA SPF 30 Matte Finish Cucumber for Face

theBalm cosmetics InStain Long-Wearing Powder Staining Blush Naturally flushed, rosy cheeks a great way to look fresh and healthy. The buildable formula comes in a range of skin flattering, natural looking hues and stands up to heat and humidity.

This eco-friendly product is made with 70% organic ingredients and protects from both the UVA rays that lead to premature aging and UVB rays that cause painful burns.

Great for all skin types, especially those with hypersensitive complexions, this transparent cream dries to a flattering matte finish, doubles as a primer, and won’t leave behind white residue. Plus – the refreshing cucumber scent gives another reason to love it!

Dr. Jart+ Black Label Detox BB Beauty Balm This premium formula is a five-in-one primer, serum, moisturizer, SPF, and sheer tint. It uses exotic caviar extract and other actives to tame problem complexions.

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Number 4 Super Comb Prep and Protect To keep your strands from going into a styling-induced meltdown, use this extra hydrating leave-in conditioning mist. In addition to protecting hair from heat damage, it also doubles as a color protector and a UV shield.

One Love Organics Waterless Beauty Balm This creamy balm is an incredible multitasker! A three-in-one makeup remover, cleanser, and head-to-toe moisturizer, it’s the only product you need to keep your skin pure and unbelievably soft. The faint tropical scent comes courtesy of organic oils and other natural ingredients.

Supergoop City Sun Serum – Travel Size This light yet powerful serum fulfills your everyday need for SPF. Both a moisturizer and broad-spectrum SPF 30, it fights the signs of premature aging and prevents future photo-damage from UV rays. It’s also paraben and fragrance-free, perfect for all types of skin. Pick up the travel size to stash in you purse for when you’re on the go!

Revolution Organics Freedom Glow Beauty Balm

Ruby Wing Color Changing Polish

Meet the eco-chic balm that’s out to streamline your makeup routine. It works as a lip tint, an eye shadow, highlighter, and a cream blush.

Glam factor aside, it doubles as a moisturizing treatment by infusing skin with a blend of organic plant oils.

Can’t decide between two nail polish hues? The pros at Ruby Wing have come up with a solution to the problem: colorchanging polish. The polish will be one vibrant shade indoors, and it will turn a totally different color when you step outside.

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8

exercise mistakes

+

8 easy fixes from Hilary Phelps

“instead of waiting for your workout, seize opportunities to burn calories during your everyday routine.”

mistake #1

Eating too few calories.

It’s safe to eat 500 calories less than you need to maintain your weight. However, if you eat any less, your body will think it’s starving. When you starve yourself, you become leptin-resistant and lose muscle tissue. Your metabolic rate will slow down. Chances are, you’ll wind up gaining back the weight you lost. So if you want to create a deficit of 500+ calories per day, burn the additional calories through exercise, rather than starving yourself.

mistake #2

Measuring your progress by weight, not by inches.

When you exercise, you displace fat with lean muscle. So losing 10 pounds could mean that you’ve actually lost 16-17 pounds of fat, but gained 6-7 pounds of lean muscle.

Since muscle is denser (i.e. it takes up less space per pound), you’re likely to lose inches and pant sizes faster than pounds.

mistake #4

Doing the same exercise routine over and over.

When you flex the same muscles the same way every time you workout, your body recognizes it as a “routine.” It becomes more efficient and hits a plateau and you see diminished returns.

By contrast, when you challenge your body with different exercises each week, you burn more calories and get more overall benefit. You can also get this benefit by changing the order of exercises. When your body never knows what type of activity you’re doing next, it can’t get efficient.

mistake #5

Not working your legs enough.

The best way to burn calories is to exercise your biggest muscle group: your legs and glute muscles — lunges, squats, jumping rope and jumping jacks.

Plus, muscle tissue burns more calories per day than fat tissue. So increasing your muscle mass also raise your metabolism. That means you burn more calories while at rest!

Breathing hard indicates that your heart rate is high. The faster your heart rate, the more calories you burn, and the higher your afterburn, which is the increase in calories you burn while at rest post workout. The afterburn can last anywhere from 3 to 14 hours. When you’re physically active, your metabolism runs higher and you burn more calories throughout the day.

mistake #3

Trying to stick with a boring routine.

Change it up! When exercise is boring, you’re more likely to quit. This is another reason to change your routine each week, or mix up the order of exercises.

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mistake #6

Resting for too long between exercises.

mistake #8 Waiting for your designated “exercise time” Instead of waiting for your workout, seize opportunities to burn calories during your everyday routine.

Here are some examples: • Carry heavy groceries a few blocks.

• When unloading your car, carry two bags at a time instead of one.

• Chase your dog.

mistake #7 Doing exercises with poor form.

There are two downsides to poor form. First, the muscles you’re trying to work don’t get the full benefit. Second, you could be injuring yourself. Ask for help. If you’re just starting out with exercise, sign up for a few training sessions, so you use proper form and don’t get hurt.

Meet Hilary. “As a former competitive swimmer, a collegiate scholarship athlete, a certified yoga instructor and an Ironman triathlete competitor, health and fitness has always been an important part of Hilary’s life. You can follow her fashion, fitness, culture and culinary journey at HilaryPhelps.com.

• Help friends move furniture.

• Park on the far side of parking lots, so you have to walk further.

• Take the stairs instead of the elevator.

• Walk or bicycle instead of driving.

• Do jumping jacks while watching the news & toe raises while waiting for your morning coffee to brew

Most importantly smile and enjoy!

Exercise is meant to help you feel good so find something you enjoy or if you’re stuck in an exercise rut, try something new.

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how to ...

shop seasonally

G

rocery shopping sometimes feels really, really difficult. There’s a lot of information out there, and it’s not always easy to sort though. Ideally,

local, organic, non gmo–we explain it all + what to look out for on confusing labels.

we would always buy produce that is organic, local, and in season. But sometimes, that just isn’t possible or practical. The choice of whether to buy organic produce that has traveled miles to get to the store versus conventional produce that’s been farmed locally is entirely an individual one based on personal health and environmental priorities.

Below we’ve outlined some key benefits of eating organically, locally and seasonally to help you make the best choices for you.

why choose organic?

Organic produce is free of synthetic chemicals, such as pesticides, and is not genetically modified. In addition to being less toxic, it’s argued that organic produce is more nutritious as it’s grown in soil that has not been depleted of nutrients and minerals due to harsh chemicals. Organic produce often tastes better, and is much better for the environment. When chemicals aren’t used that also means no residue is ending up in our rivers and streams.

grocery glossary PLUs: If the label on your produce (known as the PLU) is 4 digits, that means it’s been conventionally grown. If it’s 5 digits and starts with a 9, it’s organic. If it’s 5 digits and starts with an 8, it’s been genetically modified.

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The Dirty Dozen: The dirty dozen are the fruits

and vegetables that have been most heavily sprayed with synthetic chemicals such as pesticides. Try to buy these organic whenever possible.

• Peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce + potatoes.

• Some of the least contaminated produce includes onions, avocado, bananas, broccoli and asparagus.

why buy locally + seasonally?

1. Eating Locally = Eating Seasonally.

And foods grow seasonally for a reason. In the summer, our bodies crave cooling fruits and vegetables. And in the winter, we satisfy ourselves with warm root vegetables, stews and soups.

Our bodies adapt to the environment we’re living in, which goes hand in hand with the foods we eat.

2. Local foods are fresher + taste better.

That tomato from your neighbor’s farm was probably picked fully ripe yesterday, whereas the one from California was probably picked at least a week ago and forced to ripen in transit off the vine. This freshness affects the taste of food as well as the nutritional value, which decreases over time.

3. It Helps the Environment.

read your labels

When food is shipped thousands of miles, it leads to a big carbon footprint. Do Mother Nature a favor and visit local farmers who use sustainable growing practices.

4. Local Foods Cost Less.

Seasonal food grows in abundance, and doesn’t have the added traveling cost. So, buy strawberries in the summer when they can come from just a few miles away and they’ll cost a lot less (and taste a lot better) than the ones coming to you from California in the winter!

5. It Supports your Community.

Today, food is shipped all over the world, so choosing local food helps support your community agriculture, particularly smaller farmers who have the ability to diversify crops and positively affect the ecosystem.

6. Know More About Your Food.

When you’re buying directly from your food source, you have the ability to ask questions and understand their growing practices.

Therefore, you know a lot more about the food you’re eating.

• “100% organic” means the product only contains organic ingredients.

• “Organic” means that 95% of the ingredients are organically produced • “Made with Organic Ingredients” means a product contains at least 70% organic ingredients.

• Beware of the word “natural.” There are no real standards surrounding this label, so many of the ingredients may not be natural at all.

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fresh for

summer

S

ummer is in full swing, bringing with it the longest and hottest days of the year. This season has long symbolized a time of joy, optimism and relaxation as the

fiery sunshine lures us out of our homes to nearby beaches, pools, campsites and parks to celebrate this thriving season with friends and family. It’s a season of flip flops and bathing suits, outdoor concerts and markets, moviescreenings, fireworks, shorter workweeks, school vacations and of course, delicious picnics and barbecues laden with the flavor-packed recipes.

Vegetables Corn Broccoli Eggplant Tomatoes Cucumbers Carrots Green Beans Beets Radishes Bell Peppers Summer Squash

We can all get nostalgic thinking about our favorite summer foods – whether it’s the perfect salad, smoothie, summer pesto, veggie burger, berry crisp, ice cream, or just a juicy piece of watermelon. The seeds planted in spring are now in full bloom, providing us with the ripest ingredients with the fullest and most delicious flavors we encounter all year.

Below, you’ll find a list of this season’s best and freshest ingredients, many of which you’ll find in the recipes that follow. Whether you choose to try them or experiment with your own recipes make sure to incorporate lots of raw veggies, fruits and herbs into your diet this summer.

Fruits Blackberries Raspberries Strawberries Blueberries Grapes Cherries Plums Peaches Avocado Watermelon Canteloupe Figs

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fresh herbs Basil Mint Chives Dill Parsley Garlic

berry spotlight

EAT YOUR VEGETABLES

We all know that berries taste incredible. Slightly sweet and mildly tart, these tiny fruits take the stage all summer and easily steal the show. Parfaits, oatmeal, smoothies, salads, pies, cobblers and more all lend their deliciousness to the addition of these ripe and juicy berries, And along with tasting amazing, each berry is packed with a huge amount of nutrition. Berries truly are superfoods -- they’re loaded with antioxidants and health benefits, and also have the lowest sugar content of all fruits. So eat up this summer and enjoy!

This summer, eat your vegetables! There are so many to choose from that will add a burst of color and dimension to any recipe while also satisfying your tastebuds. Because vegetables have a high water-content, they’re perfect to consume in the summer when our bodies are craving a little extra hydration. We’ve listed some health benefits for a few of our favorites below:

Raspberries - Are high in both ellagic acid and vitamin C, aiding in cancer prevention and cell repair.

Because of their high fiber content, raspberries are also great for your digestive system. In addition, raspberries can also benefit the liver and kidneys, cleanse the blood of toxins and treat anemia.

Blueberries - Research suggests that the phytonutrients in blueberries are extremely antiinflammatory, helping to protect against cardiovascular disease and cancer. They also promote brain health and may aid in the prevention of Alzheimer’s.

Blackberries - Also extremely high in fiber, blackberries help regulate blood sugar levels and benefit cardiovascular health. They are high in vitamins A + C, which work together to strengthen the immune system.

Additionally, the gallic acid found in blackberries has been proven to have both anti-fungal and anti-viral properties.

Strawberries - Contain antioxidants that are intimately involved in the prevention of cellular damage, which can slow down aging. The high vitamin C content in strawberries also contributes to the production of collagen, promoting skin elasticity and a younger, healthier looking complexion.

Broccoli - This cruciferous green has an impressive health boosting resume. High in potassium, magnesium, calcium, vitamin C, vitamin K, beta-carotene and fiber, brocolli helps maintain a healthy nervous system and optimal brain function, regulates blood pressure and is helpful in repairing skin damage. It also helps bolster the immune system, fights cancer and aids in healthy digestion. Yum!

Beets - These beautiful pink and golden vegetables have been proven to lower blood pressure, detoxify the body and promote optimal eye health. Beets are high in iron, great for preventing anemia, and because of their high fiber and antioxidant properties have been shown to fight cancer, specifically colon cancer. Beets have also been found to be a natural aphrodisiac.

Cucumbers - Cucumbers are 95% water, making them the perfect summer vegetable. They help your body to eliminate toxins, and contain most of the vitamins your body needs in a single day. They help to regulate blood pressure, aid in weight loss, and are a cancer-fighting food. Not to mention they can be used topically for skin irritations such as puffy eyes.

Radishes - Also extremely high in water content, radishes contain significant levels of calcium, iron, copper, magnesium and potassium. Radishes can help relieve urinary tract infections, improve bladder and kidney functions, detoxify the liver and purify the blood. They can also be used topically, as radish juice reduces pain and swelling and can help fight infection.

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4th of july

entertaining

blueberry sparkler

1 bottle champagne 1/3 part st. germain 1 pint blueberries

Muddle 4-5 blueberries per glass. Set aside. Stir Champagne, St. Germain and remainder of blueberries in a tall carafe. Soak for approximately 15 minutes. Serve in an ice filled muddled blueberry glass. Enjoy

watermelon + feta salad

1 watermelon 2 limes 1 cup feta balsamic glaze himalayan sea salt

Cut watermelon into 1-2 inch slices, discarding the rind. Squeeze lime over the watermelon and set aside. Cut feta into 1 inch slices.

Assemble on plate alternating with watermelon and feta. Drizzle with balsamic glaze and sprinkle with sea salt. Serve.

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grilled fava beans

1 pound fava beans in pod 1 lemon olive oil himalayan sea salt

In a large bowl toss the fava beans with olive oil.

Grill the fava beans for about 5 minutes, turning.

Alternatively, if you don’t have a grill, set under the broiler for 5-7 minutes or until slightly charred. Take the beans off the grill and serve sprinkled with sea salt and lemon juice. Eat fava beans like edamame or pop the pods out of the shell.

pesto pasta salad with tomatoes, zucchini + peas

1 box of brown rice pasta 2 tbsp olive oil 2 cloves of garlic, minced 1 cup zucchini, chopped 1 cup fresh peas 1 cup chopped heirloom tomatoes

2 cups basil 2 cloves garlic 1â „2 cup extra virgin olive oil juice of 1 lemon 1â „2 cup hemp seeds himalayan sea salt

In a large pot, boil water. Add pasta and cook for 8-10 minutes. Meanwhile, in a food processor add all the ingredients for the pesto and blend until smooth. In a large nonstick pan, warm the olive oil over low heat. Add the garlic and stir until slightly brown and fragrant. Add zucchini and stir 3-5 minutes. Add peas and tomatoes and continue to cook until tomatoes are slightly soft. Strain pasta and put in a large bowl.

Toss in veggies and pesto and serve warm or cold.

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corn on the cob with asiago + truffle oil

corn, in husk asiago cheese truffle oil himalayan sea salt

Pull down the husks and discard the corn hairs. Wrap the corn with husks so that it is covered on all sides.

Grill for 20 minutes or until soft (alternatively, if you don’t have a grill, steam corn without husks for 15- 20 minutes). When corn is cooked, season with asiago cheese, truffle oil and sea salt.

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veggie burger

1 cup of quinoa, cooked 1 large portobello mushrooms 1 red pepper 1 carrot 1 medium onion 1-cup zucchini 1 egg

1-cup edamame 2 tbsp coconut oil 3 garlic cloves, minced 1-tbsp tamari 1â „2 cup gluten free bread crumbs 1â „4 cup sesame seeds

In a food processor, lightly pulse together the mushroom, pepper, carrot, onion, zucchini and edamame. Heat oil and garlic in skillet and cook veggies till golden. Adding 1 tablespoon of tamari. Take off heat.

In a bowl, mix breadcrumbs, quinoa and sesame seeds. Add in veggies to dry mixture and mix in beaten egg. Put in refrigerator for an hour or until cool. Make into patties and pan fry. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side.

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berry crisp a la mode

2 cups fresh blueberries 2 cups fresh strawberries 1/2 cup coconut sugar 3 tsp cinnamon juice of 1/2 lemon pre-made pie shell (such as wholly wholesome gluten free pie shell)

topping:

2 cups of purely elizabeth ancient grain original granola

2 tbsp coconut oil or vegan butter Preheat oven to 350째. In a large bowl, toss blueberries, strawberries,sugar, lemon juice and cinnamon. Pour fruit mixture into pie shell. In a small bowl, combine granola with coconut oil.

Sprinkle granola on top of fruit and cover with dish with aluminum foil. Bake for 25-30 minutes or until topping is golden and the filling is bubbling. Serve with coconut based ice cream on top (see some of our picks on page 46).

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summer fiesta night

roasted pineapple habanero margarita

Serves 8

1 bottle of tequila (such as patron silver)

3 habaneros

1 pineapple

3 limes salt Cut habaneros in strips, discarding the seeds and stem. Put habaneros in the bottle of tequila and let sit for 24 hours. Be sure not to touch your face, eyes, mouth etc until after thoroughly washing your hands. These peppers are hot!

Drain tequila and reserve. Meanwhile, preheat oven to 425°. Cut pineapple into ½ inch round sections. Place on a baking sheet and roast for 15 minutes. When pineapples are done and cooled, place in a high-speed blender with tequila and lime juice. Blend until smooth. Serve on ice with a salted rim.

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guacamole with chipotle adobe sauce + goat cheese

Serves 8

3 ripe avocados, cut in half with pit removed

1 clove of garlic, minced

1/4 cup red onion, chopped

2 tbsp cilantro, minced

3 limes, juiced

1 tbsp olive oil

sea salt to taste

1 can of chipotle peppers in adobe sauce

goat cheese to sprinkle on top (vermont butter & cheese co is my favorite)

In a bowl add avocado and mash with a fork, leaving chunky pieces. Add garlic, onion, cilantro, lime, olive oil and salt. Stir to combine. Serve with chipotle sauce and goat cheese sprinkled on top.

spicy fries

Serves 8

3 sweet potatoes

3 red bliss potatoes

olive oil

2 garlic cloves

1/4 cup cilantro

1/4 tsp chili powder

1/2 tsp sea salt

Preheat the oven to 450°. Wash and peel potatoes. Cut into 1/4� thick long strips.

In a bowl toss potatoes with olive oil, enough to coat. Line a baking sheet with parchment paper. Spread potatoes on baking sheet, being sure not to overcrowd.

Place in oven for about 20-25 minutes.

Meanwhile in a large bowl combine minced garlic, chopped cilantro, Himalayan sea salt and chili powder. When fries are done, toss in the bowl with seasoning.

shrimp tacos Tacos

2 tbsp coconut oil

1 garlic clove, minced

1 pound wild caught shrimp,

peeled and deveined, tails removed

1 lime

1 tsp Chili powder

corn tortillas

Chipotle Lime Slaw

2 cups cabbage, shredded 1 cup yogurt ( dairy or non-dairy) 1 lime 3 tbsp adobe sauce (or more if you like it extra spicy)

Optional Toppings: guacamole jalape単os salsa

In a large skillet over medium heat, warm oil. Add garlic and stir until fragrant, about 2 minutes. Add the shrimp, chili powder and lime juice and cook for 3-4 minutes until cooked through. Meanwhile, in a large bowl mix together cabbage, yogurt, lime juice and adobe sauce. Over a warm tortilla, add shrimp then layer with slaw and optional toppings.

vegetable tacos Tacos

2 tbsp coconut oil 2 cloves garlic, minced 1/3 cup chopped onions 2 cups mushrooms 1 bunch kale, destemmed and chopped 1 lime 1 tsp chili powder 1 can refried vegetarian black beans corn tortilla

pineapple guacamole 2 avocados 2 cloves garlic, minced 1/4 cup cilantro, chopped 1 tbsp olive oil juice 1 lime juice 1/2 lemon 1 tbsp adobe sauce 1/2 chopped pineapple himalayan sea salt to taste

Heat oil over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in onions and mushrooms and saute for 3-5 minutes. Add kale, juice of lime and chili powder. Continue to saute until chard is wilted, another 3-5 minutes. In a separate skillet, heat refried beans. Meanwhile, make the guacamole. Mash avocado and add garlic, cilantro, olive oil, sea salt, lemon, lime, adobe sauce and pineapple. Stir to combine.

To serve, heat corn tortillas then spread a layer of refried beans on tortillas followed by a spoonful of the mushroom mixture. Top with guacamole and serve.

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thumb print cookies with mexican chocolate

1 cup gluten-free oats 1 cup almond flour 1 cup millet flour 1/2 cup olive oil 1/4 cup maple syrup 1/2 cup coconut sugar 3 tbsp chia seeds 1/2 tsp himalayan sea salt chocolate sauce: 1 cup semi sweet chocolate chips 3 tbsp almond milk 1 tbsp coconut oil pinch cinnamon pinch cayenne pepper

Preheat oven to 350°. In a food processor pulse together oats, almond flour, millet flour, olive oil, maple syrup, coconut sugar, chia and sea salt. With your hands, roll dough into 1� balls and place on lined cookie sheet. Using your thumb, press into center of ball to create an indentation. Bake in the oven for 15 minutes.

Meanwhile, make chocolate sauce: In a microwave safe bowl or double boiler add chocolate chips, almond milk and oil. Cook for 45-60 seconds. Whisk ingredients until smooth. Add cinnamon and cayenne. When cookies are done place a dollop of chocolate sauce in each cookie.

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cocktail hour

kombucha cocktail purely dirty cocktail 1 part organic vodka (such as prairie) 2 part blueprint or suja beet based juice Combine vodka and juice. Shake mixture over ice. Pour into glass and serve. Kill two birds with one stone.

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1 part organic vodka (such as prairie) 2 part ginger kombucha lemon Combine vodka and Kombucha. Shake mixture over ice. Pour into glass and serve with twist of lemon.

strawberry mint sangria 1 bottle of white wine 2 cups sparkling water 1 pint strawberries, sliced 1 1/2 cups fresh mint

we love these fun mason jars for entertaining

Add all ingredients to a pitcher leaving aside 3-4 strawberries and 3-4 sprigs of fresh mint per glass. Place pitcher in the fridge and chill. When ready to serve, muddle strawberries and mint in each glass. Pour sangria over ice and serve.

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summer salads grapefruit + asparagus salad with parmesan cheese and balsamic vinaigrette .............................................................................

Half the beauty of this salad lies within the pretty pink grapefruit that rests on top of the fresh green lettuce. The other half? How simple and deliciously light this dish looks on a summer plate.

Makes 2 servings

1 tablespoon extra virgin olive oil 1 cup (about 1/2 a large bunch) asparagus spears, ends removed 1 grapefruit, peeled and sectioned 2 cups romaine lettuce, chopped 1/4 cup parmesan cheese, shaved

dressing:

3 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon garlic or shallot, minced

1 teaspoon thyme, finely chopped (optional)

Heat olive oil in a medium sautĂŠ pan. After asparagus ends have been removed, cut spears in half horizontally, then add to pan. Cook for 4-5 minutes, stirring occasionally. Add grapefruit sections and heat for an additional minute, then remove from heat.

Add all dressing ingredients to a small bowl and stir until combined. Set aside until ready to use.

Divide lettuce between two plates, topping each with equal parts asparagus, grapefruit and Parmesan cheese.

Divide balsamic vinegar dressing, drizzling evenly on top of each salad.

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black-eyed pea quinoa salad with mint + radishes .............................................................................

This salad is a great substitute for ho-hum picnic dishes. Who wants the usual potato or macaroni salad when they can have this gorgeously fresh bite to eat instead?

Makes 2-3 servings

1 cup cooked quinoa (red or white) 3/4 cup cooked black eyed peas 1 cup red and yellow cherry tomatoes, halved 2 small red radishes, sliced 1/2 cup zucchini, diced 2 fresh mint leaves, shredded

dressing:

2 tablespoons extra virgin olive oil

2 teaspoons dijon mustard

1 teaspoon honey

1/2 teaspoon red wine vinegar

1 teaspoon garlic, minced

1/2 teaspoon thyme, finely chopped

Place all salad (quinoa through mint) ingredients into a large bowl and toss to combine. Set aside. Add all dressing ingredients to a small bowl and stir until combined. Drizzle dressing over salad and toss again to combine. Keep chilled until ready to serve.

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meet Caroline. Caroline Shannon-Karasik is the upcoming author of a gluten-free healthy lifestyle book, set to be released in January 2014. She is also the author of the popular gluten-free blog, The G-Spot Revolution and is currently training to become a certified health coach. Her writing and recipe development has been featured in several publications, including VegNews, Kiwi and REDBOOK magazines. Caroline lives with her husband Dana and four adopted cats in Pittsburgh, PA. She can be reached at caroline@thespotrevolution.com.

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42 july 2013 | purely summer

summer rainbow salad .............................................................................

2 cups organic arugula 2 radicchio leaves 1/2 organic cucumber, chopped 5 cherry tomatoes, halved 1/2 an avocado, cubed 1/2 cup cooked chick peas 1/2 cup cooked red quinoa

dressing:

1 tbs fresh lemon juice

2 tbs olive oil

1/2 tsp sea salt + black pepper

1/2 shallot, minced

1 small garlic clove, minced

2 tbs filtered water

1 tbs chives (added at the end)

Pre-cook quinoa by adding 1 cup of filtered water to 1 cup of quinoa and let simmer for 20 minutes. Turn flame off and keep lid on for additional ten minutes. Prepare dressing by combining all ingredients and using a blender to mix them. Combine salad ingredients and top with dressing.

Meet Jennifer. Jennifer Kass is a holistic happiness coach and spiritual mentor, who guides her clients in transformational one-on-one programs that align all areas of your life, allowing you to step into your full potential. Jennifer uses practical spiritual tools that provide a gateway to your inner happiness, and a holistic approach integrating diet + lifestyle changes, for a radical shift. Jennifer is a graduate of the Institute for Integrative Nutrition in New York City and has been featured in media outlets such as VH1, Gilt City, Prevention.com, Well+GoodNYC, Allure.com and ELLE. com.

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2

homemade salsas + store bought

black bean + corn salsa

2 ears of corn, cooked with kernels removed 1 can black beans, drained 3 medium tomatoes, chopped 1/2 white onion, chopped 2 garlic cloves, minced 1/2 cup cilantro, chopped 2 tbsp adobe sauce 1-2 limes, juiced 2 tbsp olive oil 2 tbsp coconut sugar himalayan sea salt to taste

In a bowl, combine all the ingredients above.

Marinate in the refrigerator for 30 minutes. Serve.

late july summertime blues.

These chips are super salty and satisfying. Of course we love dipping them in these salsas, but they’re also just as good solo!

Organic, GF, Vegan

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tomatilla salsa

1 1/2 lbs tomatillos

2 serrano peppers

1 small white onion

3 garlic cloves

1/2 cup cilantro

1 lime, juiced

himalayan sea salt to taste

Preheat oven to 450°. On a parchment lined baking tray, roast tomatillos (husks discarded), peppers, onion and garlic for 12 to 15 minutes.

Transfer mixture and any juices from the tomatillos to a food processor. Add the salt, cilantro, and lime juice and blend until well combined.

green mountain gringo salsa.

the brooklyn salsa company.

[ Roasted Chile Pepper ]

[ the curry ]

Thick and chunky, this salsa has a very fresh, homemade taste. The chili peppers really stand out, creating a mild and slightly sweet flavor.

This unique salsa, almost doesn’t even taste like a salsa at all (but in a good way)! You can really taste the mixture of eggplant and coconut milk with a subtle curry flavor and spicy after notes.

the scoop on dairy-free

There are so many delicious dairy-free ice creams on the market these days. Most of them tasting just as good (if not better) than dairy ice cream! Here are 5 of our favorite picks.

coconut secret: berry fusion

Sweet and tart with a gritty, almost “sorbet-like” texture. It has a refreshing and authentic berry flavor. Coconut Secret is made from unpasteurized, raw coconut cream and sweetened with coconut nectar. organic, raw, non gmo

steve’s: cold-brewed cinnamon coffee

A creamy, rich blend of cold-brewed coffee and fresh grated cinnamon. Steve’s ice creams are hand-crafted in small batches and based of organic coconut cream. One of our absolute favorites, you would never know that Steve’s is dairy-free.

organic nectar’s cashewtopia vanilla bean

This smooth, creamy ice cream is made from raw organic cashews and sweetened with agave nectar. It’s free of dairy, gluten and refined sugar. Organic

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luna and larry’s organic coconut bliss: vanilla island

If you’re a fan of coconut, this is your ice cream! Rich, with a strong coconut flavor and hints of vanilla. It’s sweetened with agave syrup and made from coconut milk. organic, fair trade

so delicious: almond milk cookies + cream

Giant“Oreo” cookie chunks mixed with a light vanilla ice cream. This makes for a decadent dessert. vegan, non gmo

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summer entertainment ........................................................................................

2013

guide to SUMMER IN NYC purely elizabeth.

EAT PURELY. LIVE PURELY.

................................................................

movies

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purely summer jams: I Found You- Alabama Shakes Bumper- Cults Close Enough (feat. Noosa)- Ghost Beach Ritual Union- Little Dragon Send Me On My Way- Rusted Root Marathon- Tennis When I’m Small- Phantogram Missed the Boat- Modest Mouse Rilo Kiley- Silver Lining Brown Eyed Girl- Van Morrison

music

Download our Purely Summer Jams playlist on Spotify!

books

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5 summer getaways

berkshires eat.

A culturally rich county located on the Western edge of Massachusetts. The Berkshires are teeming with performing arts and outdoors activities in the summer. You can visit the famous Norman Rockwell or Clark Art Museum, take in a play at Shakespeare and Company or embark on an outdoors adventure. At night, enjoy a concert on the expansive Tanglewood lawn or stroll through one of the quaint downtown main streets. The Berkshires offers a peaceful and scenic countryside escape.

Breakfast/Lunch Haven, Lenox Martin’s, Great Barrington

drinks Mission, Pittsfield Fiore, Great Barrington The Heritage, Lenox

Dinner Nudel, Lenox Cafe Adam, Great Barrington Bizen, Great Barrington Alta, Lenox Mill on the Floss, Williamstown Bell and Anchor, Great Barrington Old Mill, South Egremont Rouge, West Stockbridge Red Lion Inn, Stockbridge

stay.

Stoneover Inn, Lenox Wheatleigh, Lenox Cranwell, Lenox Inn at Richmond, Richmond Brookfarm Inn, Lenox

see.

Naumkeg Chesterwood The Mount Clark Art Museum Mass MOCA Tanglewood Jacob’s Pillow Shakespeare and Company Williamstown Theatre Colonial Theatre Barrington Stage Norman Rockwell Museum Lee Premium Outlets Bash Bish Falls Olivia’s Outlook

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boulder

To describe Boulder as a utopia is an understatement. Nestled in the foothills of the Rocky Mountains, lives the town of Boulder Colorado, a mecca for health enthusiasts, professional triathletes, yoga lovers and natural foods entrepreneurs. Boulder receives 300 days of sunlight throughout the year, making it easy to get outside and enjoy the beauty of this Rocky Mountain town.

There is endless adventure to be found outdoors from biking and hiking to rock climbing and skiing. Boulder often lands on the “best of� lists, including healthiest town, happiest town and even foodiest town according to Bon Appetit.

see.

Hike the flatirons Rocky Mountain National Park Boulder Farmers Market Take a Core Power yoga Class Bike or walk the boulder creek path Stroll Pearl Street

eat.

Breakfast/Lunch Snooze The Kitchen Luciles Ozo Coffee

drinks The Kitchen Upstairs Bohemian Biergarten West End Tavern

Dinner Centro Latina Salt Pizzeria Locale the Kitchen Radda Trattoria

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stay.

St Julien Hotel Boulderado

burlington The breathtaking backdrop of rolling Adirondack Mountains against Lake Champlain is reason enough to visit this small eclectic city. Burlington is young and vibrant with a laid back, hippy vibe. Between the mountains and lake, there are plenty of outdoor activities to enjoy. Restaurants are typically stocked with fresh, local produce and craft beers. At night, Church Street is the place to be. This car-free, cobble stone street is home to great bars and restaurants and is the heart of Burlington nightlife. There’s no bad time to visit Burlington, but summer in Vermont is particularly special.

eat.

see.

Breakfast/Lunch:

Lake Champlain Church Street University of Vermont Magic Hat Factory Burlington Bike Path Lake Champlain Chocolates Shelburne Farms Oakledge Ben and Jerry’s Factory North Beach The Intervale

Pennycluse Magnolias Leunigs 4 Corners Skinny Pancake

drinks

Breakwater Cafe + Grille Red Square Nectars

Dinner

L’amante Daily Planet Farmhouse American Flatbread

stay.

Courtyard Marriot Lang House Hotel Vermont

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big sur Driving down the winding, rugged coastline of Highway 1, you enter into the beautiful region known as Big Sur. With redwood forests on one side of the highway and cliffs flowing to beach on the other it feels like you have stepped into a dream. Big Sur is the perfect place to disconnect from the rest of the world, hike through majestic scenery and enjoy the bounty of beauty that is Northern California. Located 150 miles south of San Francisco and 300 miles north of Los Angeles, Big Sur is the perfect destination for a classic California road trip.

eat.

Breakfast Big Sur Bakery

Dinner Sierra Mar The Restaurant at Ventana Inn Cookout in your campsite

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see.

stay.

Pfeiffer Big Sur State Park Drive the coast McWay Falls Andrew Molera State Park

Post Ranch Inn Ventana Inn Glen Oaks Motor Lodge

charleston

eat. drinks

Charleston is an enchanting city, full of charm, character and old American history.

The architecture, plantations and famous gardens will make you feel like you’re being transported back in time, while the city’s nightlife, amazing restaurants and festivals bring you back to the reality that this is both a hip and up and coming city. Built on a historic seaport, its location on the water makes Charleston a popular vacation destination, especially in the Spring and Summer as the weather heats up and residents and visitors alike flock to the nearby beaches.

Closed for Business Southern Brewery Fuel Cocktail Club Blind Tiger eat Hominy Grill Butcher & Bee Poogan’s Porch Macintosh Leaf Cafe + Bar Slightly North of Broad (SNOB)

see.

Explore the city by bike Visit Charleston’s City Market Ride on an Old South Carriage Tour Charleston’s Farmer’s Market Go on a plantation tour Take a kayak tour on Folly Beach or on Sullivan’s Island Take a Charleston Harbor Tour

stay.

Charleston Place Hotel Old Village Post House Wild Dunes Resort Fulton Lane Inn

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enter to win a year’s supply of granola!

That’s right, we’re giving away a year’s supply of purely elizabeth granola!

All you have to do is visit our Facebook page and: 1. Like 2. Share 3. Comment: “Win a year’s supply of purely elizabeth granola #purelymag The contest will run the entire month of July. Each week we will post a new photo for you to comment on, like + share. The more you do, the better your chances of winning! ( Must be a U.S. resident to enter)

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Thank you to our amazing contributors! We are honored to to have you in our magazine.

Editorial: Caroline Caligari Megan Tysoe Elizabeth Stein ...........................

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see you again in october for our purely fall magazine.

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