Purely Summer Magazine | August 2015

august, 2015

purely summer. a purely elizabeth publication.

15 gluten-free + plant-based summer recipes crispy sweet potato and beet fries, spiralized kale apple salad + cherry lime cheesecake bars

+

chatting with elizabeth

the purely elizabeth founder dishes on her new cookbook + where she draws her recipe inspiration

in this issue shop purely | 4 purely chatting | 6 Meet Elizabeth—the founder of purely elizabeth + author of Eating Purely dishes on her new cookbook.

favorite pins of the season | 8 purely kitchen favorites + living essentials | 10 Elizabeth's favorite kitchen tools + living purely must-haves.

spotlight: ancient grain muesli | 12 A peek at our delicious + nutrient-rich new line of muesli.

muesli 3 ways | 14 Overnight muesli, muesli muffins + peanut butter muesli balls—3 yummy ways to think outside the bowl!

spiralizer 5 ways | 20 Our favorite new kitchen tool! We spiralize 5 unique + delicious summer recipes.

- Beet Salad with Pistachio + Goat Cheese | 22 - Sweet Potato Waffles | 24 - Creamy Tomato Zucchini Pasta | 26 - Kale Apple Salad with Maple Tahini Dressing | 28 - Crispy Sweet Potato + Beet Fries | 30

summer party bites | 32 7 finger foods made from the freshest ingredients this season has to offer!

- Roasted Grapefruit, Jalapeño + Mint Margarita | 34 - Grilled Peach and Halloumi with Pistachios + Honey | 36 - Grilled Quesadilla with Asparagus, Chicken, Romesco + Goat Cheese | 38 - Panzanella Salad | 40 - Grilled Eggplant Salad | 42 - Salmon Sashimi with Garlic, Jalapeño + Mint | 44 - Cherry Lime Cheesecake Bars | 46

Purely love | 60 Curated by Stacy Anne Longnecker, founder of Leif—her picks for summer home + entertaining.

thank you | 66 For buying Eating Purely + being an amazing fan. We hope you enjoy!

Copyright © 2015 by purely publishing, inc.

purely elizabeth. all natural foods you can feel good about. our products: Ancient Grain Granola // Ancient Grain Granola Minis // Ancient Grain Oatmeal + Hot Cereal // Ancient Grain Muesli // Ancient Grain Granola + Puffs Cereal

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purely chatting

with elizabeth

What inspired you to write a cookbook?

I started Purely Elizabeth while I was a holistic nutrition counselor, the food products were simply an extension of that, a way to help people live a healthier lifestyle on a grander scale. I think the cookbook went hand in hand with that but from a more holistic view. Putting together a cookbook is something I wanted to do for a long time. It sounds crazy but I put it out to the universe and 20 minutes later I had a voice mail message from a literary agent wanting to know if I had any interest in writing a cookbook!

What was it like putting the cookbook together?

Running a company and writing and photographing a cookbook at the same time was quite a lot to juggle. I spent every free moment in the kitchen.

Needless to say I think my friends were quite happy when it was a recipe-testing weekend!

Where did you learn to cook?

My mom has always been a good cook and from an early age she cooked meals that were definitely health focused (minus the Velveeta Mac and Cheese of course). I think I learned a lot from watching her and helping her in the kitchen. While attending nutrition school at Integrative Nutrition, I also took several classes at the Natural Gourmet Institute in NYC.

What is your favorite recipe from the cookbook?

That’s pretty hard. There are special ones that I don’t make all the time that I absolutely love, then those that I crave daily. Probably the skillet baked penne with swiss chard, eggplant and burrata. This dish combines my favorite things: pasta, tomato sauce, greens and decadent burrata.

What's your go-to entertaining cocktail?

Any concoction with St Germain, bubbly and/or vodka.

Kitchen soundtrack?

I’ve been listening to lots of reggae; Xavier Rudd on Pandora automatically puts me in a carefree, creative mood.

Favorite time of day to cook?

I actually love cooking early in the morning after a workout and then after work. Morning cooking feels energizing and focused, while after work is more relaxing and therapeutic.

From where do you draw creative inspiration for your recipes?

I love traveling and seeking out new, exciting restaurants. I definitely draw inspiration from meals that I’ve had along my journey.

What is your food philosophy in one sentence?

80/20 rule, it’s all about balance.

What are 3 simple "living purely" routines you follow?

1. Moving my body everyday. Whether it’s a serious workout or just a walk around the block, exercise is so good for you not just physically but also mentally. 2. Self care. Though there are always things to be stressed and worried about, I try to balance with self care, whether that means taking a bath, getting a massage, or simply treating myself to down time.

3. Getting out in nature. This is a big one and especially one that/purelyelizabeth was missing while living in NYC. Getting outside in the mountains just makes all the little things less important. I try to do this as often as I can, usually a couple days a week.

share your eating purely cookbook reviews + recipes: @purely_elizabeth

#eatingpurelycookbook

endless summer.

[ our favorite summer pins ]

purely kitchen favorites.

weck canning jars

tweed napkins vitamix

gold flatware

chef's knife

bamboo cork tray

mixing bowl set spiralizer

lodge skillet

marble + wood cutting board

purely

live purely nike id sneakers

living essentials. sports bra

bkr water bottle

soy candle

organic blankets

headphones

recipe box

detox bath

paraben-free shampoo + conditioner

non-toxic cleaner

skin cream

spotlight on our

ancient grain

muesli muesli

this isn't

your typical muesli...

Ours is made with ancient grains and superfood seeds for an innovative twist on an old classic.

- no added sugar - no added oil

mango almond juicy mangoes, tropical pineapple + sliced almonds.

apple currant tart apple chunks, sweet currants + a dash of cinnamon.

cranberry cashew sweet juicy cranberries, golden raisins + buttery cashews.

muesli three ways Think outside the bowl!

Beyond cold cereal, muesli makes the perfect versatile ingredient for muffins, energy bites, bread, crisps, cookies + more. A mix of ancient grains, nuts, seeds and juicy fruits— our muesli adds texture, flavor and nutrients to any breakfast or snack!

overnight Raspberry Pistachio Muesli vegetarian, gluten-free Raspberry Cashew Milk: ¼ cup raspberries ¼ cup cashew milk Muesli: ½ cup Purely Elizabeth Ancient Grain Muesli ¼ cup yogurt 1 tsp vanilla extract 1 tbsp maple syrup ½ apple, cored and shredded with a box grater 2 tbsp lightly crushed pistachios, plus a little more for garnish ¼ cup raspberries In a high-speed blender, blend raspberries and cashew milk to make milk. In a bowl combine, raspberry cashew milk, muesli, yogurt, maple syrup and apples. Store in the refrigerator overnight.

Serve in the morning with pistachios and raspberries.

banana blackberry muesli muffins vegetarian, gluten-free ½ cup coconut sugar 1 cup Purely Elizabeth Ancient Grain Muesli ¾ cup almond flour ½ tsp baking soda ½ tsp cinnamon ½ tsp salt 2 eggs 2 bananas ¼ cup almond butter 1 tsp vanilla 1 pint blackberries Preheat oven to 350°F. In a large bowl add dry ingredients. Set aside. In a food processor, add eggs, banana, almond butter and vanilla. Process till smooth.

Pour wet ingredients into dry ingredients and combine. Fold in blackberries. Pour into greased muffin cups. Bake for 20 minutes.

peanut butter muesli balls vegan, gluten-free ž cup peanut butter 3 tbsp maple syrup 2 tbsp coconut sugar 1 tbsp coconut oil 2 cups Purely Elizabeth Mango Almond Ancient Grain Muesli

In a small sautĂŠ pan, combine peanut butter, maple syrup, coconut sugar and coconut oil over low to medium heat. Stir and cook for 3-5 minutes, until mixture begins to bubble. In a large bowl, add muesli, pour in peanut butter sauce and stir to combine and evenly coat. With your hands, roll into balls and place in a container. Freeze and enjoy!

spiralizer 5 ways Our favorite new kitchen tool! Add an exciting twist to traditional veggies with an easy-to-use spiralizer that requires just a few turns of the hand. Beets, zucchini, squash, sweet potatoes—you name it. Replace refined carbs with light + fresh veggies for a unique summer dish.

Beet salad with pistachio + goat cheese vegetarian, gluten-free 5 cups arugula 2 medium red beets, spiralized Âź cup pistachios, chopped Âź cup goat cheese, crumbled

Dressing: Âź cup olive oil 2 tbsp balsamic vinegar 1 tbsp honey In a large bowl, combine arugula, beets, pistachios and goat cheese. In a small bowl, whisk together dressing ingredients. Pour dressing ingredients over salad and toss to combine. Serve.

sweet potato waffles vegetarian, gluten-free 2 tbsp almond flour 2 eggs 1 sweet potato, spiralized coconut oil

Toppings: sautĂŠed greens eggs avocado Preheat waffle maker. In a large bowl, beat eggs; add almond flour and sweet potato noodles.

Stir to combine and evenly coat.

Coat the waffle maker with oil. Pour half the noodles into waffle maker. Cook the follow according to manufacturers directions. Repeat. Serve with a sautĂŠed greens and poached egg on top.

Creamy Tomato Zucchini Pasta vegetarian, gluten-free 2 zucchini, spiralized

Sauce: 1 tbsp olive oil 2 cloves garlic, minced 3 large heirloom tomatoes, roughly chopped ½ avocado 1 cup grilled onions, chopped 1 tbsp tomato paste 3 tbsp basil, chopped Maldon sea salt to taste Parmesan to taste In a large skillet over medium heat, add the olive oil and garlic. SautÊ until fragrant, about 3-5 minutes. Add in the tomatoes and grilled onions. Saute for 7-10 minutes. Add in avocado and tomato paste. Simmer on low for 20 minutes.

Add in basil and salt and simmer for 3-5 more minutes. Pour into high speed blender and blend until smooth. Pour back into skillet with zucchini noodles. Toss and serve with basil and Parmesan.

Kale Apple Salad with Maple Tahini Dressing vegan, gluten-free Dressing: 1 tsp maple syrup ½ tbsp tahini ½ tbsp miso ½ tbsp oil 1 garlic clove, minced 1 tbsp water 1 lemon 2 large bunches of lacinato kale, tough stems removed and cut into thin shreds 1 apple, such as gala, spiralized 3 tbsp chopped almonds Place all dressing ingredients in a highspeed blender or food processor. Blend until smooth. Place kale, spiralized apple and almonds in a large salad bowl and toss with dressing. Allow salad to sit for 5-10 minutes to soften the kale. Serve.

Crispy Sweet Potato + Beet Fries vegan, gluten-free 1 sweet potato 2 large yellow beets 2 tbsp olive oil Himalayan sea salt Preheat oven to 400째F. Toss potatoes and beets with olive oil and sprinkle with salt. Bake for 25 minutes or until crispy.

summer party bites Elegance and taste in a single bite—these creations will transform the way you think about finger foods! We use the freshest summer veggies we can get our hands on to capture the bursting flavors this season has to offer.

Roasted Grapefruit, jalape単o + Mint Margarita vegan, gluten-free 1 grapefruit, halved 4 oz tequila 2 limes, juiced salt mint, as garnish 1 jalape単o, sliced thinly Set oven to broil. Place grapefruit on a parchment lined baking sheet and set under the broiler for 5-10 minutes or until charred. Once cooled, carve out grapefruit sections and place in a high-speed blender along with lime juice. Blend until smooth. Pour into a salted rim glass with ice and tequila.

Garnish with mint and jalape単o.

Grilled Peach and Halloumi with Pistachios + Honey vegetarian, gluten-free 2 peaches, cut into ½” slices 4 oz Halloumi, cut into ½ ” slices 3 tbsp chopped pistachios honey Heat grill to 400°F. Grill peaches and Halloumi for 2-3 minutes per side. Cut into 1” chunks. Assemble plate with peaches, Halloumi and sprinkle with pistachios and a drizzle of honey.

Grilled Quesadilla with Asparagus, Chicken, Romesco + Goat Cheese gluten-free Romesco Sauce: 2 medium red bell peppers, halved and seeds removed 1 yellow onion, sliced 6 cloves garlic, peeled 4 tbsp tomato paste 2 tbsp olive oil ½ cup raw almonds 1 tsp sherry vinegar 1 tsp honey 1 ½ tsp smoked paprika 1 tsp Himalayan salt 6 gluten-free tortillas 2 chicken breasts 1 bundle asparagus, ends trimmed 2 tbsp olive oil 4 oz goat cheese

Heat grill to medium high heat. Drizzle 1 tbsp of olive oil over chicken and asparagus. Place chicken and asparagus on grill. Cook asparagus 3-5 minutes per side. Cook chicken 5-7 minutes per side or until done. Remove chicken and asparagus from grill. Slice chicken thinly and chop asparagus.

Meanwhile, preheat oven to 425°F. Place the peppers, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and roast in the oven. Remove garlic after about 30 minutes.

Continue roasting peppers and onions for another 15 minutes. When vegetables are done cooking, place them and the rest of the Romesco ingredients in a food processor. Pulse until well combined, leaving some texture to the sauce. Pour into a bowl and set aside. Lay tortilla on a flat, dry surface. Spread 1 tbsp of Romesco on half the tortilla. Layer with asparagus, chicken and goat cheese. Fold in half. Heat a large skillet to medium heat. Add 1 tbsp olive oil. Place folded quesadilla in skillet and cook for 3–5 minutes per side.

Panzanella Salad vegetarian, gluten-free 2 tbsp olive oil Ÿ cup Castelvetrano olives, chopped 4 large heirloom tomatoes, roughly chopped 1 cup yellow grape tomatoes 1 garlic clove, minced 1 tbsp balsamic vinegar 2 oz feta 2 cups 1� cube gluten-free bread 3 tbsp pesto

Preheat oven to 400°F. Toss bread with 1 tbsp of olive oil and place on a parchment lined baking sheet. Toast for 5 minutes, take out and spread a dollop of pesto on each piece of bread. Bake for 5 minutes. Meanwhile in a large bowl, combine heirloom tomatoes, grapes tomatoes, feta and olives. In a small bowl, whisk together dressing ingredients. Pour over tomato salad, toss to combine and serve with pesto bread.

Grilled Eggplant Salad vegetarian, gluten-free 2 zucchini, spiralized 1 large eggplant, cut into ½ “ wide slices 1 yellow squash, cut into ¼” wide slices 1 small yellow onion, cut into ½” slices 2 large bunches of lacinato kale, tough stems removed and cut into thin shreds 2 tbsp olive oil 3 tbsp pine nuts 3 tbsp golden raisins

Dressing: 4 tsp honey 2 tbsp vinegar 1 tbsp olive oil 2 garlic clove, minced Himalayan sea salt to taste

In a large skillet over medium heat, add the olive oil and garlic. Sauté until fragrant, about 3-5 minutes. Add in the tomatoes and grilled onions. Sauté for 7-10 minutes. Add in avocado and tomato paste. Simmer on low for 20 minutes. Add in basil and salt and simmer for 3-5 more minutes. Pour into high-speed blender and blend until smooth. Pour back into skillet with zucchini noodles. Toss and serve with basil and Parmesan.

Salmon Sashimi With Garlic, Jalapeño + Mint gluten-free 1 tsp rice vinegar 1 tsp mirin 1 tsp tamari ¼ tsp hot sesame oil 1 lime, juiced 1 garlic clove, minced ¼ pound sushi grade salmon, thinly cut jalapeño, thinly sliced sesame seeds mint, chopped In a small bowl, whisk together dressing ingredients. Arrange salmon and a plate and pour dressing on top. Arrange each salmon piece with a slice of jalapeño, sesame seeds and mint.

Cherry Lime Cheesecake Bars vegan, gluten-free Crust: 2 cups pecans 2 cups dates, pitted 1 tbsp coconut oil 2 tbsp chia seeds 1 tsp cinnamon Filling: 2 cups cashews 1 tsp vanilla 2 limes, zested and juiced 1/3 cup coconut oil 1/3 cup coconut sugar 2 cups pitted cherries

In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Place a piece of parchment paper on top of a baking pan and spoon crust mixture on top of the parchment paper. With your hand, press the mixture into pan. In a high-speed blender, blend cashews, vanilla, lime juice, coconut oil, and coconut sugar. Pour half the filling on top of crust. With the remaining half, continue to blend with cherries, leaving a few raspberries to the side for decoration. Pour cherry filling on top of cashew filling and place in the refrigerator for an hour before serving. When ready to serve, remove the parchment paper and top with cherries and lime zest.

purely love.

cy

by Sta d e t a r Cu er, eneck g n o L ur Anne EIF—o L f o r p founde ne sto o e n i l e on ing favorit veryth e r o f g! shop rtainin e t n e + home

for summer

mineral magnets

pillow e

fram

glazed planter dream catcher

eight.

nine.

storage basket

basket

fouta towel napkin set

behind the scenes eating purely pre-order launch party!

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