purely WINTER. a purely elizabeth publication.
complete with homemade strawberry almond milk + choco-hazelnut butter
+ over 25
warming winter recipes DIY ginger snap lip scrub
skillet baked pasta with swiss chard, eggplant and burrata
in this issue
Foreword | 4
a letter from Elizabeth + a sneak preview of what’s ahead in 2014
Winter | 6
time for ...
Dreamy winter pins | 7
our latest pinterest obsessions
baby it’s cold outside | 8
winter wish list
winter’s bounty | 10
a winter produce guide
winter feast | 12
6 seasonal gluten-free + vegetarian recipes for a warming winter dinner
apple cider cocktail | 13
roasted pepper dip + crackers | 14 roasted garlic carrots | 16 kale salad with artichokes | 17 skillet baked pasta with swiss chard, eggplant + burrata | 18 skillet apple cranberry crisp | 20 peanut butter cup cookies | 22 valentine’s day gift guide | 24
for her + for him
diy edible ginger snap lip scrub | 26 from our friends at Meow Meow Tweet
oatmeal 5 ways | 28 oatmeal cinnamon banana bread | 29 baked raspberry skillet oatmeal | 28 oatmeal cranberry cookies | 31 blueberry oatmeal muffins | 32 single serving ancient grain oatmeal bake | 34 purely entertaining | 36
3 winter party ideas, complete with recipes, cocktails, DIYs and party favors
be mine brunch | 38 a decadent Valentine’s Day brunch for
your gal pals
gathering of the greens | 44 a St. Paddy’s day shin dig with green cocktails, gold cupcakes + DIY flower arrangements
spanish tapas party | 54
healthy veggie tapas, mulled wine + DIY infused olive oils
thank you | 64 for joining us + see you soon for our Purely Spring Magazine!
Copyright © 2014 by purely publishing, inc.
elcome to the winter edition of our purely magazine!
While it’s been absolutely freezing here in NYC, we’ve been hibernating inside, cooking up a storm and making the cutest DIY projects. Inside this edition, you will find delicious recipes for a hearty vegetarian winter feast, 5 innovative ways to use our new oatmeals, and some drool-worthy entertaining ideas to last throughout winter. We have you covered with recipes and DIY gifts for Valentine’s Day, St. Patrick’s Day and even a cozy Tapas Night. It’s hard to believe we are already into the second month of 2014. Time is flying by. There’s a ton on our purely to-do list and we’re anxious to dive into all the latest. Here’s a sneak peek of what’s ahead in 2014:
1. Moving our production: We’re heading out west, hello Colorado! We can’t wait to join the other amazing natural food brands made in the Rocky Mountain State.
2. Writing a cookbook: I couldn’t be more excited to write my first cookbook! Eating Purely will be published in Spring 2015 and include some of my favorite easy healthy dishes—all naturally gluten-free, nutrient-rich, free of refined sugar, plant-based and irresistibly delicious.
3. Adding new team members: We’re growing. And need more hands.
4. Introducing new products: We have some brand new products in the pipeline and are looking forward to bringing you more healthy options in the market. What would you like to see from us?
> Take this quick survey to share your opinion and we’ll give you 10% off your next online order.
5. Expanding into new retailers:
Find us in new stores soon!
Wishing you a wonderful rest of winter! Be sure to enjoy those last cozy days inside…. purely yours,
4. Purely winter magazine | 5
time for ... snow men, skiing, hot chocolate, heavy coats, furry hats, long books, cozy couches, DIYs, hearty soups, fire places, slippers, valentineâ€™s day, red wine + warming spices.
purely winter magazine | 6
dreamy winter pins. [ follow us for more dreamy pins! ]
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five seven / eight
1. stag pillow 2. wood wall plaque 3. vintage snow shoes 4. reindeer stamp 5. burnished horn tray 6. mi 11. big ideas notebook 12. eucalyptus, mint + sage candle 13. snake eyes yard dice 14. ugg slippers 15. c
ineral matches 7. pinched + glazed cup 8. tea pot 9. leather thermos 10. bamboo gloss bowls crash wood storage 16. striped wool blankets 17. lisa b. apline socks
n tee r i th
winter’s bounty Winter is the season of hibernation– all of nature seems to retreat as the cold, frosty weather comes marching in, blanketing the trees and terrain with a mixture of twinkling ice and snow. During these chilly months we hole up in our homes, creating cozy scenes in front of fireplaces and under blankets filled with delicious comforting meals and spicy warming drinks. This time of year, we tend to gravitate towards foods that will warm our bodies, and often end up consuming far too many animal foods and processed carbohydrates that, for most of us, leave us feeling tired, heavy, and sometimes even sick. But despite the slim-pickings of local fruits and vegetables that the cold weather brings, it’s still possible during these cold winter months to snuggle up with flavor-filled home cooked dishes that are not only plant-based and healthful, but satisfying and delicious. Much like in autumn, the produce you’ll find at your local farmers market this winter are predominately contractive, earthy root vegetables. But we can also reach into the bin of common storage fruits and vegetables (think apples, potatoes, onions and cabbage) which have been harvested earlier in the season and stored for winter use. And it’s the perfect time to dig into our pantries, get creative and incorporate plant foods that have been canned, dried and frozen from previous seasons (including dried herbs and spices). Soups, stews, curries and pasta bakes abound this winter—now get creative and start cooking!
Vegetables Beets Cabbage Carrots Celeriac Daikon Garlic Jerusalem artichoke Mushrooms Onions-red and yellow Parsnips Potatoes Rutabagas Shallots Sprouts Sweet potatoes Turnips Winter squash
Fruits Apples Pears
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winter feast easy + cozy vegetarian dishes to be enjoyed on a cold winter’s night.
• apple cider cocktail • roasted pepper dip + crackers • kale salad with artichokes • roasted garlic carrots • skillet baked pasta with swiss chard, eggplant + burrata • skillet apple cranberry crisp • peanut butter cup cookies
apple cider cocktail Coconut Sugar Lemon Apple Apple Cider Vodka Moisten the rim of a martini glass with lemon. Pour coconut sugar on a plate and dip the glass into coconut sugar, lining the rim all the way around. In a cocktail shaker add ice and 1 part vodka to 3 parts apple cider. Shake to combine. Pour into martini glass and garnish with sliced apple.
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roasted pepper dip + crackers
3 red peppers 1 Anaheim pepper 1 poblano pepper 3 clove garlic ¼ cup olive oil
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place whole peppers and garlic in skin on baking sheet and roast for 3540 minutes until peppers are charred. When peppers are cool enough to handle, discard stem and seeds. Place peppers, garlic and olive oil in blender or food processor and blend until smooth. Serve with crackers.
We’re slightly obsessed with Lesley Stowe’s Raincoast Oat Crisps. They pair great with dips, hummus or cheese, are gluten-free + come in lots of yummy flavors!
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roasted garlic carrots
1 pound medium carrots, peeled 4 garlic cloves olive oil sea salt 1 lemon goat cheese
Preheat oven to 425째F. Line a baking sheet with parchment paper and place carrots and garlic on sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 20-25 minutes. When carrots are done, squeeze lemon on top and serve garnished with crumbled goat cheese.
kno Eur sma has raw stor
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hat is mache? Mache, also
own as lambâ€™s lettuce, is a dark ropean salad green that grows in all rosette-shaped bunches. It s a sweet flavor and tastes great w. You can find it at most grocery res, both loose and bagged.
kale salad with artichokes
4 cups lacinato kale, chopped in 1-inch ribbons 2 cups mache 1-2 clove garlic, minced 2 tbsp lemon juice 2 tbsp olive oil Â˝ cup parmesan cheese Â˝ cup marinated artichoke pieces salt to taste In a bowl, combine kale, mache, garlic, lemon juice, olive oil and Parmesan cheese and salt. Toss thoroughly to combine. Meanwhile, heat a skillet over medium heat. Add marinated artichoke pieces. Cook on each side until brown, 2-3 minutes each. Serve salad with warm artichokes on top.
a skillet baked pasta with swiss chard, eggpla
2 tbsp olive oil 2 cloves garlic, minced 1 graffiti eggplant, diced into 2 inch pieces 2 cups swiss chard, cut into 1 inch ribbons 2 cups cooked gluten-free penne pasta 1 Â˝ cup arrabbiata tomato sauce Â˝ cup burrata cheese
In a large skillet over medium heat add olive oil and garlic. SautĂŠ garlic until fragrant, 2-3 minutes. Add eggplant and stir for 5-7 minutes. Add swiss chard, pasta and sauce. Stir to combine until swiss chard is wilted. Top with sliced burrata cheese and place in the oven to bake for 15 minutes.
ant + burrata
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skillet apple cranberry crisp 2 gala apples, cut into thin slices 1 cup cranberries 2 tbsp lemon juice Âź cup coconut sugar Topping: Âź cup coconut sugar 3/4 cup oats 1 oz vegan butter
Preheat oven to 350Â°F degrees. Meanwhile, heat a skillet over medium heat. Add sliced apples, cranberries, lemon juice and coconut sugar. Stir and cook for 5-7 minutes. In a bowl, combine coconut sugar, oats and butter. Stir to combine into clumpy pieces. Pour over apple and cranberry mixture and place in the oven for 20 minutes. Serve with coconut milk ice cream on top.
our favorite dairy-free ice creams: We had the pleasure of making a dairy-free ice cream roundup for our Purely Summer Magazine. Check out our top picks--made from a variety of bases, including coconut milk, coconut cream and different nut blends.
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peanut butter cup cookies
1 cup peanut butter, such as NuttZo 1 cup coconut sugar 1 egg 1 tsp baking soda 4 Justin’s Peanut Butter Cups, cut into quarters
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a mixer combine peanut butter, sugar, egg and baking soda. Blend for 2-3 minutes until well combined. Roll into 1” balls. Add a piece of Justin’s peanut butter cup on top of each. Bake for 10-12 minutes.
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... for her ... 1. sleepâ€™n round pjs 2. leif shop stud earrings 3. kate spade watch 4. malin + goetz candle 5. diptyque perfume 6. paper to petal book
7. purely elizabeth chocolate chip cookie mix 8. ALAS makeup couch 11. 10. 12.
9. rose lip butter 10. jeniâ€™s ice cream 11. yellow owl love it all card 12. yellow owl viva love card
1. amella caramels 2. jcrew boxers 3. polar whiskey stones 4. bonobos dopp kit 5. burkedecor laptop case 6. j crew silk tie
... for him ... 9.
7. copper flask 8. holland + sherry wallet 9. red monarch playing cards 10. burkedecor gentlemanâ€™s hardware
edible ginger snap lip scrub from our friends at:
Are you applying lip balm over and over throughout the day? A layer of dry, dead skin on your lips may be acting as a barrier, keeping the moisturizer from soaking in. Using a lip scrub once or twice a week, especially during these cold winter months, is a great way to improve the condition of your lips, allowing the wonderful healing and protective properties of your lip balm to soak in while also smoothing your lips so they are more shiny and vibrant when gloss or color is worn. This is a simple recipe for a lip scrub that tastes as good as it smells. All you need to do is combine all of the ingredients in a bowl. This scrub can be stored in a sealed jar in the refrigerator for up to 2 weeks. Before you use the scrub, pull it out of the refrigerator and let it stand at room temperature for 15 minutes.
DIY RECIPE: made from Simple Kitchen Ingredients:
¼ c turbinado or vegan brown sugar ¼ c cornmeal 1 t maple syrup 1 t virgin coconut oil, melted ½ t ground ginger 1 pinch ground cinnamon
Using a lip scrub is quick and easy. On wet lips, massage a teaspoon amount of scrub in small, circular motions for 1-2 minutes. Rinse (lick) off with warm water and pat your lips dry, before applying your favorite balm or lipstick.
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for kissa ble lips
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oatmeal 5 ways
oatmeal cinnamon banana bread
1 cup coconut sugar 1 tsp cinnamon 1 cup millet flour 1/2 cup purely elizabeth Original Ancient Grain Oatmeal 1 tsp baking soda 1/3 cup coconut oil 2 eggs 3 very ripe banana 1 tbsp vanilla cinnamon sugar to sprinkle on top
In a large bowl, combine dry ingredients. In a food processor mix together banana, vanilla, oil and egg. Pour wet ingredients into dry ingredients and stir to combine. Pour into a greased loaf pan that has been sprinkled with cinnamon and coconut sugar. Bake for 50 minutes at 350째F.
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baked raspberry skillet oatmeal ingredients:
1 cup raspberries 1 cup almond milk 1 cup purely oatmeal 1 egg 1 tbsp vanilla 1 tsp cinnamon
Preheat oven to 350Â°F. In a cast iron skillet over medium heat, add raspberries. SautĂŠ for 2 minutes. Add almond milk, oatmeal, egg, vanilla, cinnamon and syrup. Stir to combine 3-5 minutes. Put in the oven to bake for 12 minutes. Serve with maple syrup drizzled on top.
2 tbsp maple syrup
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oatmeal cranberry cookies ingredients:
1 cup coconut sugar 3/4 cup millet flour 1/2 cup almond flour 1/2 cup purely elizabeth Original Ancient Grain Oatmeal 1 tsp baking soda 1/2 tsp sea salt 1/2 cup cranberries 1/2 cup vegan butter or oil 1 egg
directions: Preheat oven to 350Â°F. In a bowl, combine all the ingredients. Stir to combine. Line a baking pan with parchment paper. Place 1â€? balls on parchment paper and bake for 12-15 minutes. Let cool and serve.
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blueberry oatmeal muffins
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3/4 cup brown rice flour 3/4 cup millet flour 1/2 cup almond flour 1/3 cup purely elizabeth Original Ancient Grain Oatmeal 2 tablespoons salba chia seeds 3/4 cup coconut sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon lemon juice 2 eggs 1 teaspoon vanilla extract 1/2 cup olive oil 1/2 cup unsweetened coconut milk 1 1/2 cups frozen or fresh blueberries
Preheat oven to 350°F. Grease muffin pan with olive oil. In a large bowl, whisk together flours, oatmeal, chia, coconut sugar, baking powder, baking soda and salt. Add the lemon juice, eggs, vanilla, oil and milk. Whisk to combine. Fold in blueberries. Spoon the batter into muffin tin and bake for 20 minutes.
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single serving ancient grain oatmeal bake The winning recipe of our Purely Oatmeal Recipe contest this past January! Contributed by Carolyn Lucarelli.
ingredients: 1/3 cup purely elizabeth Organic Cranberry Pumpkin Seed Ancient Grain Oatmeal (or any variety). 1 egg white 1/2 ripe banana, mashed 4 tbsp unsweetened almond milk 1 Medjool date, chopped 1/2 tsp vanilla extract 1/2 tsp cinnamon Dash ginger & cardamom 1 tbsp maple syrup 1 tbsp purely elizabeth Ancient Grain Granola (any variety) directions: Preheat oven to 350째F. Spray 6 oz. ramekin with cooking spray. Mix all ingredients in small bowl and stir. Pour into prepared ramekin and top with granola. Bake for about 30 min.
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recip winn e er
gathering of the greens be mine brunch
spanish tapas soirĂŠe
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be mine brunch. invite the girls over for a decadent valentineâ€™s day brunchâ€”full of sweet treats, pink decor + crafty DIYs.
take-home nut butter jars
2 oz glass jars
fabric scissors twine super glue kraft paper marker/pen
1. Prepare your home-made nut butter (see recipe on p. 31) 2. Pour nut butter into the glass jars and fasten the lids. 3. Cut fabric into 4x4 inch pieces. 4. Pour a dime size dab of super glue on top of the jar lid and glue down the center of the fabric to secure it. 5. Wrap twine around both the fabric and the top of the jar several times and tie in a bow. 6. Trim the fabric if necessary, so that a few inches of the jar bottom is visible. 7. With kraft paper and a marker/pen make labels for the jars. 8. With a few small dabs of super glue, glue the labels to the front and/or bottom of the jars. 9. Place a jar at each table setting for guests to take home.
be mine banner glitter heart skewers
This is really more of a guideline to making a banner! We used the words: “Be Mine” with small hearts in between, but you can get creative with your banner and word choice!
toothpicks or skewers different colored construction paper elmer’s glue gold glitter 1. Cut the construction paper into different sized heart shapes. We used pink, gray and beige construction paper. 2. Glue the tip of the skewers to the back of the heart and let dry. 3. Using the glue, draw different designs onto the hearts (polka dots, stripes, etc). 4. Sprinkle glitter over the glue designs and let dry. 5. Stick the skewers into the center of your waffles or grapefruit before serving.
2 different colored sheets of construction or scrap book paper scissors elmer’s glue gold glitter twine glue gun 1. Cut out a 7”L X 6”W triangle on card stock or cardboard to use as a template. 2. Trace and cut 6 triangles from one of the sheets of construction paper (we used a pink construction paper). 3. Draw and cut three small hearts out of the other piece of paper (we used a beige paper). 4. Draw the letters (or use a stencil) for the word BE MINE on your triangles. 5. Trace the letters with Elmer’s Glue and sprinkle with gold glitter. 6. Let dry. 7. Using the glue gun, glue the backs of the small hearts and triangles to the twine. 8. Let dry and hang!
made with love.
for my sweet.
chocolate hazelnut butter Yield: Approximately 1 ½ cups
Ingredients: 1 cup hazelnuts 1 ½ cups semi-sweet vegan chocolate chips* Seeds of 1 vanilla bean pod 1 tbsp unsweetened cacao powder ½ teaspoon salt 2 tbsp coconut oil
caramelized grapefruit Yield: 4 servings
*For an extra health boost try to avoid chips sweetened with refined sugar. You can always substitute with coconut sugar sweetened chocolate bars and roughly chop them before melting.
1. Preheat oven to 300°F. Spread hazelnuts in a single layer on a baking sheet and toast for approximately 10 minutes. Your hazelnuts should be slightly browned with the skins pulling away from the inner nut. 2. Wrap hazelnuts in a damp kitchen towel and rub vigorously to remove skins. You don’t need to go crazy here, there will be a few stubborn skins which is fine! Set aside and let cool. 3. Gently melt the chocolate in a saucepan over low heat or in a double-broiler and stir until smooth. Add the vanilla bean seeds, salt and cacao powder, stirring to incorporate. 4. In a high-powered food processor, grind the hazelnuts into a paste (approximately 3 minutes). Add the coconut oil and continue to process until smooth. 5. Add chocolate to the food processor and blend well. For an even smoother consistency strain the mixture to remove all remaining hazelnut pieces. 6. Pour into glass jars and cool to room tempera-
1. Preheat your oven to broil. 2. Cut each grapefruit in half. Make sure when you cut the grapefruit that the ends of the fruit (with the small circles) are positioned so that one faces left and one faces right. 3. Place grapefruit on a parchment lined baking sheet and sprinkle each with ½ tbsp coconut sugar. 4. Cook grapefruit until the top becomes golden and fragrant, approximately 3-5 minutes.
ture. The nutella will continue to thicken as it cools.
2 pink grapefruits 2 tbsp coconut sugar
beet waffles Yield: 4 waffles
Ingredients: 2 cups quinoa flour 1 tbsp baking powder 1 tsp cinnamon ½ tsp salt ¼ cup coconut sugar 2 tsp vanilla extract 2 prepared flax eggs (1 tbsp ground flax + 3 tbsp water per egg) ½ cup coconut milk ½ cup beet juice* (from approximately 1 large beet) ¼ cup melted coconut oil
Directions: 1. Preheat your waffle iron and lightly coat with olive oil. In a large bowl combine your dry ingredients, mix together with a wooden spoon, and set aside. 2. In a separate bowl combine your wet ingredients. Slowly mix in dry ingredients until well combined. You’re aiming for a thick batter here, much thicker than your traditional pancake batter. 3. Pour 2/3 cup batter into the middle of your waffle iron and cook according to manufacturer instructions. Keep warm in a 200°F oven. 4. Add desired toppings (we recommend fresh fruit!) and serve immediately. These waffles can also be frozen and easily reheated in the oven or toaster. *If you don’t have a juicer, using a store bought juice is just fine here. You can use plain beet juice or a more easily found combination such as beet, apple and ginger.
strawberry almond milk Yield: Approximately 4 cups
Ingredients: 2 cups almonds, soaked overnight and rinsed 1 vanilla bean pod 10 dates 1 tsp cinnamon ½ tsp Himalayan sea salt 1 10 oz. package frozen strawberries 4 cups water
Directions: 1. Cut vanilla bean in half lengthwise, using the back of your blade or a spoon to scrape out the seeds inside. 2. Combine all ingredients in a high-powered blender and process until smooth (if you have a small blender you may need to do this in two batches). Add more water as necessary to achieve a thick milk-like consistency. 3. Using a nut-milk bag or cheesecloth, strain the almond mixture into a large bowl. While straining, use your hands to squeeze out as much liquid as possible. 4. Use a funnel or ladle to transfer your almond milk into mason jars or a large milk bottle.
Ring in St. Paddyâ€™s day with green cocktails, gold cupcakes + rainbow veggie rolls.
gathering of the greens
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decor: - Glass Bottle Vases - We used empty glass bottles (green, dark brown and clear) as flower vases. Empty and wash the bottles, fill them with white and green flowers and voilà—you have a super easy + beautiful flower display. - White and Green Flowers - Metallic Gold Cupcake Liners
food: - Kale Artichoke Dip - Rainbow Pickled Veggie Rolls with Mint Basil Dipping Sauce - Irish Coffee Cupcakes
drinks: - Lucky Cucumber Coolers
luck is believing you are lucky.
kale artichoke dip Yield: 12 servings 1 tsp olive oil 5 cloves garlic, minced 3 small shallots, chopped 1 fresh leek, sliced 1 bunch green kale, de-stemmed and chopped into small pieces 1 cup packed fresh basil, chopped 1 can artichoke hearts, drained and roughly chopped 1 can full fat coconut milk ¾ cup canned great northern beans, drained and rinsed 1 cup vegetable broth 4 tablespoons lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Worchester sauce 2 teaspoons white miso 1 ½ tablespoons nutritional yeast 2 teaspoons red pepper flakes 2 teaspoons salt 1 tsp mustard powder Dash hot sauce or squeeze of siracha ½ cup vegan or dairy cheese
1. Preheat oven to 400°F. 2. In a large saucepan or cast-iron skillet, heat olive oil over medium heat. Add garlic and chopped shallot and sauté until shallots are soft, about 3-5 minutes. Add the leeks and continue to cook for 2 more minutes. 3. Transfer the kale, basil, artichoke hearts and coconut milk to the pan and stir to combine. Bring the mixture to a boil, and then reduce heat to low. Let simmer for 5 minutes. 4. In a food processor, combine all remaining ingredients except for the cheese. Add half of the spinach artichoke mixture from the stove and pulse to combine. Transfer the new kale bean mixture back to the pan and continue to cook for five minutes until thickened. 5. Transfer the kale dip to a serving dish or individual ramekins and top with cheese of your choice (We used a raw sheep’s milk pecorino which went beautifully with the kale). Place in oven and cook until cheese has become golden and the kale dip is bubbling at the sides of your dish, approximately 15 minutes. 6. Serve hot with gluten-free crackers or tortilla chips.
fortune favors the bold.
Pickled Vegetables: Pickled vegetables are a delicious addition to practically any meal, and we love piling them on top of veggie burgers and sandwiches. Make sure to get these in the fridge at least the night before you need to use them to let the pickle flavor really shine through.
1 small red onion, sliced ½ red pepper, julienned 1 large carrot, matchsticked ½ yellow wepper, julienned 1 cup vinegar 4 tablespoons sugar 4 teaspoons salt
1. In a small pot, combine vinegar, sugar and salt, stir and bring to a boil. Immediately turn off heat and let cool slightly. 2. Layer your sliced onion, red pepper, carrot and yellow pepper in a re-sealable jar (both mason and weck work well). Pour brine over vegetables, cover and let cool to room temperature. Refrigerate overnight or until ready to use.
1 cup olive oil ½ cup packed basil ½ cup packed mint + cilantro 2 tablespoons tahini 2 cloves garlic, minced 1 inch knob ginger, peeled and minced Juice of 1 large lemon Juice of 2 limes 1 radish, sliced *You will most likely have extras of this sauce, which is delightful on sandwiches, stir fry’s, salads and all sorts of pasta. To make the dipping sauce, combine all ingredients in food processor and process until smooth. Set aside until ready to serve.
Rolls: While it may seem like there’s a lot going on here, these pull together very quickly and are actually pretty simple. Layer your veggies on top of your herbs and some brown rice, add a dash of honey then roll up tight. 8 rice paper wrappers 8 mint sprigs 8 basil sprigs 8 cilantro sprigs 1 cup cooked brown rice Pickled vegetables (above) 1 avocado, sliced ¼ cup julienned cucumber 3 scallions, sliced thin ¼ cup shredded purple cabbage Honey
1. Dip your rice paper in water for 3 seconds and place on your cutting board or clean workstation. The paper will still be a little tough but will loosen up as you add your ingredients. 2. Fold paper in half and layer with herbs (use your discretion here, if some sprigs are too large simply rip off some of the leaves), 2 tablespoons of rice, and an assortment of pickled vegetables, avocado, cucumber, scallions and cabbage. Top with a drizzle of honey. Try to keep everything very close together, without overfilling. Some vegetables may poke out of the top of the wrap, which is fine and will make the presentation look even prettier. 3. Carefully hold the fillings in place while you being to roll the wrap. Continue tucking the filling as you roll tightly. Serve with dipping sauce.
if you want the rainbow. you gotta put up with the rain.
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irish coffee cupcakes *adapted from gluten-free goddess’s chocolate cupcake recipe
¼ cup quinoa flour ½ cup gluten-free oat flour ¾ cup arrowroot powder ½ cup cocoa powder 1 cup coconut palm sugar ½ teaspoon sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon psyllium husks 1 cup warm coffee 1 flax egg 3 tablespoons coconut oil 2 teaspoons vanilla extract ½ teaspoon vinegar
1. Pre-heat oven to 350°F and line cupcake pan with cupcake liners or parchment paper. 2. Combine dry ingredients and stir to incorporate. In a separate bowl, mix together wet ingredients. Slowly add the wet ingredients to the dry, and stir until completely smooth (no lumps). 3. Fill your cupcake liners halfway and bake for approximately 20 minutes, or until a toothpick comes out clean. Let cool on a wire rack, and frost when completely cooled.
Coconut Cream Frosting: *adapted from the detoxinista’s lemon coconut frosting recipe
6 tablespoons coconut oil, melted 1/3 cup almond milk 3 tablespoons honey 1 vanilla bean pod 2 tablespoons coconut flour 1 tablespoon Irish whiskey
1. Combine all ingredients in a high-speed blender, and blend until smooth. 2. Transfer the frosting to a bowl, and let set in fridge for 6 hours or overnight.
all that glitters is not gold.
3. Stir well, then pipe or spread onto cooled cupcakes.
lucky cucumber coolers Yield: 4 servings 3 large cucumbers 2 green apples* 2 cups prosecco or champagne Sliced cucumber, for garnish *you can use a store bought green juice here if you don’t have a juicer, just make sure you get enough to yield 2 cups (16 oz.) 1. If making your own green juice, chop cucumbers and apples into chunks and juice together. This should yield approximately 2 cups (depending on the size of your fruit). 2. Pour ½ cup juice into each glass, followed by ½ cup of prosecco or champagne. Garnish with sliced cucumber.
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hot finger foods, mulled wine, infused olive oils + lots of candles... lure friends over with a spanish tapas soiree.
spanish tapas soirĂŠe
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set the mood with colorful patterned napkins, mismatched dishes, tea candles + rustic wooden coasters.
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Infused Olive Oils
Tip: It is extremely important to make sure that all of your jars, vegetables and spices are
Materials: Six 8 oz. bottles
completely dry when creating
Rosemary Infused Olive Oil
these infusions. Any sort of moisture added to the olive oil
2 cups olive oil 10 sprigs rosemary
allows for the growth of mold so this is a really important
1. Thoroughly rinse rosemary and allow to dry completely (either on the counter or at a low temperature in the oven).
step! As an extra health pre-
2. Over low heat, combine 1 cup olive oil and 5 sprigs rosemary in a small stockpot until lukewarm. Let infuse for 10 minutes, turn off heat and let cool.
3. Place remaining rosemary sprigs in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. Use your remaining 1 cup of fresh olive oil to finish filling the bottles. Refrigerate until ready to serve.
Garlic Lemon Infused Olive Oil
2 cups olive oil 1 lemon, washed, dried and peeled 8 cloves garlic, smashed
1. Rinse lemon and dry completely. Peel lemon in a rotating circle, creating 4 strands of lemon zest. 2. Over low heat, combine 1 cup olive oil, 4 cloves garlic and 2 lemon peels in a small stockpot until lukewarm. Let infuse for 10 minutes, turn off heat and let cool. 3. Place remaining garlic and lemon peels in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. Use your remaining 1 cup of fresh olive oil to finish filling the bottles. Refrigerate until ready to serve.
caution, we also suggest refrigerating all oils until ready
Serrano Infused Olive Oil
2 cups olive oil 4 serrano peppers, washed, dried and sliced lengthwise 1 tablespoon red pepper flakes
1. Thoroughly rinse peppers and allow to dry completely. Cut lengthwise into 1/4 inch thick slices. 2. Over low heat, combine 1 cup olive oil, 2 peppers and half the red pepper flakes in a small stockpot until lukewarm. Let infuse for 10 minutes, turn off heat and let cool. 3. Place remaining serrano peppers and red pepper flakes in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. Use your remaining 1 cup of fresh olive oil to finish filling the bottles. Refrigerate until ready to serve.
Mushroom Croquettes Yield: 18 individual croquettes 1. In a medium saucepan, heat 2 teaspoons of olive oil over medium heat and add the minced shallot. Sauté until fragrant and add mushrooms. Continue to cook until mushrooms become soft and their water content reduces down, about 5 minutes. Remove and set aside. 2. Add the remaining olive and coconut oils to the saucepan and heat for 1 minute. Whisk in the quinoa flour, arrowroot powder and chickpea flour. Cook for 2 minutes then gradually whisk in the coconut milk, stirring briskly to remove all clumps. 3. Stir in the mushroom mixture, cheese, cilantro and sea salt. Remove from heat and transfer to a shallow baking dish to let cool. Once cooled to room temperature cover with saran wrap and refrigerate for at least two hours. 4. The first step when you’re ready to cook your croquettes is to create your batter station. Lightly beat the eggs in a small bowl, placing the gluten-free breadcrumbs along side them. Roll your dough into 1-tablespoon balls and dip in the egg mixture, followed by the breadcrumbs and place them on a parchment lined baking sheet. Place back in the refrigerator for another twenty minutes to cool completely. 5. Once croquettes are cooled, fill a deep sauté pan with 1 inch of vegetable oil and heat over medium high heat. Fry 5-6 croquettes at a time, making sure to brown all sides until crispy and golden. Drain on paper towels and serve hot with spicy cashew aioli.
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2 tsp olive oil 1 shallot, minced 1 cup chopped mushroom caps (A blend of shitake and crimini works well here) 2 tablespoons extra virgin olive oil 3 tablespoons coconut oil ¼ cup quinoa flour ¼ cup arrowroot powder 2 tbsp chickpea flour 1 ¼ cup lite coconut milk ½ cup grated manchego cheese 2 tbsp chopped cilantro 1 tsp sea salt 2 eggs 1 cup gluten free breadcrumbs* High heat vegetable oil for pan-frying
Spicy Cashew Aioli Yield: 1 ½ cups 1 tbsp olive oil 4 cloves garlic, minced 1 small shallot, diced 1 tbsp smoked paprika 1 tsp chili powder 1 tsp cayenne
½ cup cashews, soaked in 1 cup retained water Juice of 1 lemon Juice of 1 lime 1 plum tomato (halved and roasted until soft) 1 tbsp. apple cider vinegar Sea salt to taste
1. In a small sauté pan heat olive oil over medium heat. Add the onion and garlic and cook until soft (3-5 minutes). Add the paprika, chili powder and cayenne, mixing briefly to combine. Remove from heath and set aside. 2. Combine the onion mixture, cashews, water, citrus juices, tomato, and vinegar in a food processor and process until smooth. Add salt to taste, cover and store in refrigerator until ready to serve.
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Sweet Patatas Bravas Yield: 4 tapas sized servings
1. Pre-heat oven to 475°F.
2 small sweet potatoes 2 tbsp olive oil 1 tsp salt ¼ cup chopped parsley
2. Fill a medium stockpot with water and bring to a boil. While water is warming, peel sweet potatoes and cut into 1-inch cubes.
¼ cup spicy cashew aioli
3. Add sweet potatoes to boiling water and let cook until fork tender, approximately 5 minutes. 4. Strain potatoes and transfer to a large bowl. Toss with olive oil and salt to coat and pour evenly onto a baking sheet. Place potatoes in oven and cook until crispy, approximately 20 minutes. Check and turn potatoes with a spatula every 5-7 minutes. 5. Remove potatoes from oven, drizzle with spicy cashew aioli*, top with chopped parsley and enjoy! *If cashew aioli is too thick to drizzle, add water 1 tbsp. at a time until it reaches your desired consistency.
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Tortilla Espanola Yield: 4 dinner portion servings, 8 tapas-sized servings 1 cup olive oil 4 small potatoes, peeled and thinly sliced 1 white onion, thinly sliced 5 eggs, scrambled in a large bowl 1 teaspoon salt
1. In a large, deep skillet over medium heat, heat the olive oil for 1-2 minutes. Add the potato slices and onion, adding more oil if necessary to completely coat the mixture. Cook for approximately 15 minutes or until the potatoes and onions are soft. Drain the excess oil and reserve in a separate heat-safe dish. Add the potato and onions to the egg mixture, combine with the salt and mix well. 2. Heat 2 tbsp of the reserved olive oil in the skillet over medium high heat. Pour in the potato and egg mixture, lower heat to medium low, cover and continue to cook for 5 minutes, until the bottom of the omelet is a very light brown. 3. Cover the pan with a flat plate and flip the omelet over so the cooked side is facing up. Add 2 more tablespoons oil to the pan and immediately slide the omelet, uncooked side down, back into the pan. Cook for another 5 minutes, remove from heat and let cool slightly. Slice into wedges or small squares and serve.
Spiced Mixed Nuts *adapted from Martha Stewart’s mixed nut recipe Yield: 2 ½ cups 1 cup pecans 1 cup walnuts ½ cup marcona almonds 1 tablespoon olive oil 2 small shallots, thinly sliced into rings 3 garlic cloves, thinly sliced 1 tablespoon coconut oil, melted 2 tablespoons chopped rosemary 1/8 teaspoon cayenne 2 teaspoons coconut sugar 2 teaspoons sea salt
1. Preheat oven to 350°F. Spread the nuts onto a baking sheet in an even layer and toast until nuts are fragrant, roughly 8 minutes. Transfer the nuts to a bowl and set aside. 2. Heat the olive oil in a small skillet over medium heat and add the shallots and garlic, frying until they turn a golden brown. Make sure to watch these carefully, as they can brown very quickly. Transfer to a plate lined with paper towels and set aside. 3. In a small bowl, combine the rosemary, cayenne, coconut sugar and sea salt. Pour the coconut oil over the nuts, toss and add the rosemary mixture. Toss in the crispy shallots and garlic, serve warm.
Mulled Wine Yield: 4 glasses 1 bottle red wine of choice 2 cinnamon sticks 1 whole nutmeg 1 orange, sliced thin 1 tablespoon dried cloves
1. Combine all ingredients in a saucepan and bring to a boil over medium-high heat. 2. Reduce heat to low and let simmer for 15-20 minutes. 3. Strain into glasses, and garnish with the orange slices and cinnamon sticks.
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