Purely Summer Magazine | July 2014

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july, 2014

purely summer. a purely elizabeth publication.

fresh off the farm 8 farm fresh recipes + rosé pairings

crafting the ultimate açaí bowl

your guide to creating decadent açaí bowls

make your own mojito bar strawberry basil, blueberry ginger + pineapple rosemary

chatting with venus williams

the tennis superstar shares how food helped heal her

+ cauliflower crust pizza 2 ways smoked mozzarella, sweet potato, caramelized onion and arugula + peach, mozzarella, balsamic

in this issue

#eatpurely | 5

crafting the ultimate açaí bowl | 16

our favorite #eatpurely insta pics


with Ksenia Avdulova, founder of Breakfast Criminals


starting purely | 20

a letter from purely elizabeth founder, Elizabeth Stein

two purely summer breakfasts

summer. time for... | 8

gourmet grilling | 22 8 recipes for a modern grilling feast

favorite pins of the season | 9

make your own mojito bar | 24

our latest pinterest obsessions

purely love for summer | 10

grilled polenta bites | 30

summer wish list

with pistachio pesto + grilled tomatoes

purely chatting | 12

grilled eggplant | 32

an interview with Venus Williams

fresh for summer | 14 a guide to what's in season

with feta, romesco + basil

grilled kale salad | 34 with peaches, beets + burrata

grilled fig flatbread | 36 with blackberry, goat cheese, pistachio + honey

grilled honey lime shrimp + scallops | 38 grilled avocado | 38 grilled bananas foster | 40 raw cinnamon swirl ice cream | 40 fresh off the farm | 42 8 farm fresh recipes + summer roses to pair

fava bean crostini | 44 with olive oil, parmesan + mint

pea hummus | 46

grilled corn, avocado + tomato salad | 47 tomato gazpacho | 48 raw zucchini ribbon salad | 50 with arugula, walnuts, lemon + basil

peach, mozzarella + balsamic pizza | 52 smoked mozzarella, sweet potato caramelized onion + arugula pizza | 53

red wine poached pears | 54 with coconut cream

rosé pairings | 56 from the ladies at Yes Way Rosé

jamming out | 58 peach ginger jam + strawberry balsamic jam

popsicles 3 ways | 60

perfected chickpea salad sandwich | 73 from Angela Liddon of Oh She Glows

take it or leave it | 74 purely fans' thoughts on the latest health fads

blackberry mint prosecco, key lime pie + mango chili coconut

purely summer favorites | 76

summer squeeze | 68

a day in boulder | 78

the 411 on juicing from Suzanne Hall of The Chalkboard Mag + 5 delish summer juices

how to cultivate an attitude of gratitude | 70

from the purely team

a tour around our new hometown

thank you | 80 for joining us + see you soon for our Purely Fall Magazine!

from Sasha Nelson, yoga + wellness instructor

summer reading | 72 our 6 fav summer cookbooks

Copyright © 2014 by purely publishing, inc.


tag us in your healthy food pics with #eatpurely + we'll repost our favorites!

@breakfastcriminals: C’est parfait! Coconut yogurt parfait with homemade raspberry chia jam, bluebs, raspberries, and @purely_elizabeth granola.

@whollyeva: Overflowing Lemon Blueberry Mugcake!!! Recipe by @planksloveandguacamole one of my favorite Instagram accounts!! Yum yum and totally #grainfree #dairyfree

@lottelemonita: Cinnamon Granola with blackberries healthy can be so delicious!

@dani_nemeh: @vega_team smoothie bowl to the rescue coconut milk, rainbow swiss chard, kale, frozen nana, frozen blackberries, maca powder, vanilla protein, topped with kiwi..

@nutritionhappens: Coconut chia pudding & fresh nectarines. Pepitas, goji berries, & cacao nibs for good measure! #breakfast #sundays #chiapudding #superfoods #eatpurelym

@sashayogawellness: happy #healthy 4th of july! made festive strawberry rhubarb brown rice krispie #treats w/ coconut + blueberries for a brooklyn BBQ.


elcome to the summer edition of our Purely Magazine.

Summer is in full swing here in Colorado and wow is it beautiful. It’s hard to believe that 4 weeks ago we were gazing out our window at NYC skyscrapers and today we’ve traded that in for a view of the Rocky Mountains. So it goes without saying that there’s been a lot of change since our last purely issue. In the past few months, we relocated to beautiful Boulder CO, had our products land on the shelf at Target and Sprouts stores nationwide and brought in two new team members to join the purely family. Whoa, it’s been crazy. With all of this change of course comes some fear….fear of the unknown, fear of what’s on the other side, fear of failing. Recently, I was asked how I got Purely Elizabeth from an idea into an actual product on the shelf. My answer was that I was fearless. Looking back, I think I had this fearlessness because In the back of my mind I kept hearing my nutrition school teacher (Joshua) say “Feel the fear and do it anyway”. I’ve continued to use this tool and it’s certainly been helpful to get through change.

show us how you face your fears. tag your photo #purelyfearless

Summer is the perfect time to do something you’ve been fearing. Maybe it’s a big change, maybe it’s something small. Whatever it is just remember to go after IT and “Feel the fear and do it anyway.” You will thank yourself when you come out on the other side. I hope you have a wonderful rest of the summer! Let’s us know how you are facing your fears with #purelyfearless. purely yours,

partnering with

This year we are thrilled to partner with Rodale Institute as the recipient of our annual 1% For the Planet donation. Since starting Purely Elizabeth, we have been a member of 1% for the Planet, donating 1% of yearly sales to nonprofit organizations striving to preserve the health of our planet and provide for future generations. This years recipient, Rodale Institute, is the pioneer in the organic food movement. Since it’s inception in 1947, it has been at the forefront of groundbreaking research in organic agriculture, advocating for policies that support farmers, and educating people about how organic is the safest, healthiest option for people and the planet. We could not be more excited to support them and hope you, our customers, are just as excited to know that with each purchase of Purely Elizabeth you are helping to support this organization as well. Stay tuned for our Fall magazine to learn more about Rodale and the amazing work they are doing.

Purely summer magazine | 7

time for sunshine, painted toes, fireworks, cookouts, ice cream, lemonade, camping, picnics, thunderstorms, sprinklers, mojitos, wiffle ball + beach hair

every summer has a story. [ our favorite pins of the season ]

Purely summer magazine | 9


purely love for summer. one


six eight






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1. rodales: sun hat 2. marni: sunglasses 3. h&m: vase 4. food 52: sea coasters 5. madewell: sandals 6. earri 12. poketo: radio dock 13. anthropologie: beach towel 14. terrain: beach fan 15. fish’s eddy: ice cream cones 1 20. madewell: bucket bag 21. terrain: bandana 22. urban moonshine: bitters




nine ele ven



e tyon n e tw






ings 7. bcbg: geometric clutch 8. h&m: pillow 9. west elm: pots 10. etsy: napkins 11. fish’s eddy: corkscrew 16. herbivore: hydrate toner 17. world market: bucket grill 18. babasouk: tassel necklace 19. fuji: camera

purely chatting with

venus williams

“I learned so much

about my body and how important what you put in it is. Food is our fuel.”

Tell us a little about your battle with Sjogren’s syndrome. Sjogren’s Syndrome has been an everyday battle for me since I was diagnosed in 2011. After the initial shock period, I started to take action and try to discover ways to limit how much it affected me. I learned that I needed to rest a lot more and make that a priority, along with changing the way I ate. I learned so much about my body and all the little things that most people take for granted. It is still a struggle for me sometimes, but I feel blessed that I am still able to compete and do what I love.

How has your diet changed since your diagnosis? I used to be able to eat whatever I wanted, but things have changed. I learned so much about my body and how important what you put in it is. Food is our fuel. I eat a ton of fresh vegetables, some raw and some cooked. I juice every morning and I love salads. But when I am training hard, I have to eat some grains for carbs, and protein as well. There are a lot of non-meat proteins that are great substitutes.

purely summer magazine | 12

What’s your nutrition philosophy? I try to eat “clean,” but I am also a self declared cheagen (a cheating vegan). I believe you can have most things in moderation, but the core of my diet must be natural foods. I also try to get my fruit from local farmers markets, and get organic when I can. Nothing processed, except when I have to eat grains when I am competing. Sugar is the enemy, which has been really hard for me because I have always been a candy lover. Juicing is so important for me, because being that I am not a big eater, it allows me to get in so many fresh veggies and fruit without having to eat all of my servings.

What’s in your grocery cart? I love fresh fruit- whatever is in season and I can get my hands on. Strawberries, peaches, pineapple, mango, banana, and oranges (I love fresh squeezed orange juice!). My favorite veggies are the ones I put in my salads. Mixed greens with tomatoes, cucumbers, carrots, sprouts, kale, and raw cauliflower and zucchini. I also recently started to enjoy eggplant. I really like making veggie “fried rice” and I enjoy most Asian flavors. I will throw just about anything in my juices, the more the merrier. Quinoa has become one of my favorites too, with a bunch of veggies thrown in with a lot of lemon. I also now love Purely Elizabeth granola (the pumpkin fig flavor) and the original oatmeal (I add a drop of agave for sweetness) for breakfast with fresh almond milk. Nut cheeses are great as they really taste good when made right, and can be added to almost anything for protein.

What inspired you to start EleVen by Venus? I started EleVen by Venus after I graduated with my fashion degree from the Art Institute of Ft Lauderdale. I have always loved fashion, and wanted to be able to express my vision for it through what I wear everyday- tennis and active wear. The EleVen by Venus motto is “Look Good, Play Well.” I really believe you have to feel inspired and good about yourself in everything you do, whether it be at the gym, on the court, or at work. I love prints, and there is a signature print in each collection You can mix and match a pair of print capris with a solid top, or if you

feel daring you can go with an all print look. There is really something for every woman.

What do you do to stay fit? I start my training day on the court, generally early in the morning. I practice for about 2-21/2 hours on court, and then it’s to the gym to do my weights and plyometrics. Some days I will run to the gym, or run on the field. I also started incorporating swimming into my routine which is great for cardio. In the later afternoon, I will work with my physio on stretching and doing some massage to loosen everything up. It pretty much takes up the entire day.

What’s your favorite pre workout meal? My pre-workout meal consists of either a fruit and veggie smoothie or juice, a protein drink, possibly a wrap with some veggies and pesto or hummus. Depending on the time of day, I might also throw in some grains with veggies to refuel with a quinoa and kale bowl. I like

enter to win!

stay tuned—giveaway on 7/28 for this EleVen By Venus tennis outfit! Learn more.

fresh for summer. Veggies


fresh herbs

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

Blackberries Raspberries Strawberries Blueberries Grapes Cherries Plums Peaches Avocado Watermelon Cantaloupe Figs

Basil Mint Chives Dill Parsley Garlic


g n i p p o h s savvy


Organic. 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.

AVOId. •

raise your risk of type 2 diabetes, obesity, tooth decay and cardiovascular disease. Look for packaged foods with less than 10g of sugar. •

Local. Local foods are fresher, since they don’t have to undergo weeks of shipping. The freshness affects the taste of food as well as the nutritional value, which decreases over time. Avoiding long distance shipping also helps the environment by reducing carbon emissions, while supporting your local farmers and community at the same time.

non-gmo. Look for the Non-GMO Project Verified seal or the USDA National Organic Seal, which also prohibits the use of GMOs. Also check for additives in the ingredient list. The five most prevalent GMO crops of corn, canola, soy, cotton and sugar beets end up as additives in many packaged foods.

trans fats. Although now less commonly used, trans fats increase bad cholesterol, while decreasing good cholesterol and have been shown to cause damage to the body--even in small amounts. Check labels for trans fats or for the words “partially hydrogenated” vegetable oil.

High Fructose Corn Syrup. HCFS is both sweeter and cheaper than cane sugar. It triggers a high spike in insulin which disturbs the metabolism and can lead to weight gain, diabetes and heart disease—just to name a few. HFCS often contains toxic levels of contaminants, including mercury and is overall a marker of a poor-quality, nutrient-devoid product. Best to steer clear of this one altogether!

short ingredient lists. The more ingredients in a packaged food, the more likely that it is highly processed. More importantly, make sure that the ingredients are whole foods that you can read and recognize.

Artificial Sweeteners. The most popular are Aspartame, Sucralose, Saccharin-found in Equal, Splenda and Sweet’N Low. According to Dr. Mark Hyman, “Any sweet taste will signal your body that calories are on the way and trigger a whole set of hormonal and metabolic responses to get ready for those calories”. When you trick your body by feeding it a non-caloric sweetener, your body gets confused and can actually trigger a hormonal response that causes weight gain.

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

Refined Sugar. Large amounts of sugar

Refined Grains. Any foods made with white flour (also called enriched wheat flour or allpurpose flour), including white rice, white bread, regular white pasta and many cookies, cereals and snacks. During the refining process, the bran and germ (aka the most nutritious parts of the grain) are removed. In addition, refined grains are digested differently. They quickly turn into simple sugars, which leads to a blood sugar spike.

crafting the ultimate açaí bowl. from Ksenia Avdulova, founder of Breakfast Criminals A traditional dish eaten on the beaches of Brazil, açaí bowls are gaining popularity worldwide, and for a good reason! A delicious way to start your day with clean energy and one of my all-time favorite breakfasts, an açaí bowl is super easy to make. The best part is that you can make it completely your own – depending on what you have available. Here are some of my favorite ingredients and toppings, and a recipe to boot. Get blending and make sure you tag #breakfastcriminals if you post your creations on Instagram!

purely summer magazine | 16

ABOUT ACAI: The açaí (ah-sigh-EE) berry

is a grape-like fruit harvested from açaí palm trees, native to the rain forests of South America. Normally, you can find açaí in the form of frozen smoothie packs or freeze dried powder. Açaí smoothie bowls – simply açaí blended with fruits and berries, and topped with banana, granola, coconut and other goodies, is embedded in the Brazilian culture. I tried my first açaí bowl in Hawaii, where it’s also now big part of the food culture, favored by surfers, since it provides clean energy and a feeling of satisfied lightness (you’ll know what I mean when you try it!).

BENEFITS: Açaí is an amazing source of

antioxidants, fiber, heart healthy fats, and minerals. It’s also low on sugar – just make sure you grab the unsweetened version.

WHERE TO FIND: You can find açaí at health food stores and online, and my favorite brand by far is Sambazon - their açaí products are organic and non-GMO, and promote fair trade and sustainability.

here are all my favorite ingredients to make an açaí bowl. mix, match, use what you have, and make it your own!

ACAI. açaí- Sambazon açaí smoothie packs or powder


Adding dark leafy greens to your smoothies helps you fulfill your daily intake of alkaline. Add ½-1 cup.


Kale - kale takes care of your greens intake without taking away from the taste, and serves as a detoxifier.

Banana – an açaí bowl staple. Use frozen bananas for extra creaminess.

Spinach – supports healthy heart and bones, without any veggie taste!

Mango – another staple. Makes your bowls sweet and delicious.

Strawberries – give it an ultimate dessert-like satisfaction. Pineapple – adds a kick of freshness. Blueberries – an antioxidant and a superfood, blueberries will go well with any other ingredients. Blackberries – make a perfect combination with avocado.


Coconut water – hydrating and refreshing, coconut water makes the perfect base for an açaí bowl. Buy whole coconuts (and blend the meat with other ingredients!), or buy pre-packaged coconut water.

Kiwi – adds a zesty finish. Amazing source of fiber, vitamins C and E, and minerals.

Almond milk – make your own (it’s super easy – just soak your almonds for 8 hours, then blend with two dates or other sweetener, and use nut milk bag to separate the pulp, which you can later use to make superfood cookies, there’s a recipe on my website), or use storebought one.

Avocado – makes your açaí bowl creamy and thick without overpowering the taste + adds a boost of healthy fats for glowing skin!

Juice – you can also use juice as the liquid for your acai bowl. I recommend fresh squeezed OJ or fresh pressed apple juice.

Raspberries – especially delicious when mixed with pineapple!

enter ! to win

stay tuned—giveaway on 7/21 for a case of Sambazon Smoothie Packs + recipe book! Learn more.

superfoods. toppings.

Mesquite – A South

Lucuma – Peruvian

American plant, natural sweetener, full of fiber and plant protein. Delicious paired with raw cacao.

superfood, a delicious low-glycemic sweetener full of vitamins and minerals.

Granola – Try combin-

Cacao nibs – crunchy

ing açaí bowls with different Purely Elizabeth granolas. Pumpkin fig flavor is the perfect addition to an açaí bowl with mango and pineapple, and blueberry hemp pairs nicely with a blueberry and blackberry açaí bowl.

cacao nibs are a raw food that provide a pure chocolate flavor and an array of antioxidants, vitamins, minerals and fiber.

Goji berries – this

Chia Seeds – an energy

little Himalayan powerhouse berry boosts your energy and metabolism, and is a great source of vitamin C.

booster, provide a fun texture when soaked for a few minutes, and are a great source of healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.

Baobab Fruit Powder – sub-

Raw cacao + Cacao Nibs - the highest

Saharan superfood with healing properties. Full of antioxidants, calcium and potassium. Immunity booster.

antioxidant food on the planet. On top of that, anandamine, a lipid found in cacao, is also known as “the bliss molecule.”

Coconut chips –

Almond butter

provide healthy protein, fiber and minerals, particularly iron and zinc. Did I mention they add an incredible taste and crunch?

Bee pollen – an

amino-acid powerhouse (bee pollen contains more amino acids than beef, eggs, or cheese of equal weight), these little yellow granules are an amazing immunity booster.

– a real treat. Great source of calcium, protein, and deliciousness.

Blueberries – will make your bowl even more antioxidizing!

breakfast criminals açaí bowl Gluten-Free, Vegan, Dairy-Free, Soy Free, Refined Sugar Free Recipe (makes 2-3 bowls):

Hemp seeds – a great

plant-based source of protein and omega fatty acids. Will give your açaí bowl a nutty flavor and an anti-inflammatory effect.

Maca – gives you an energy

boost, improves skin, regulates hormones, and gives the bowl a nice vanillalike flavor.

to Blend:

2 Sambazon unsweetened smoothie packs 1 frozen banana 1/2 cup raspberries, blackberries, blueberries (mix and match!) 1/2 cup strawberries 1 cup kale 1 kiwi 1 tbsp maca 1 tbsp raw cacao 1 tbsp raw cacao nibs 1 cup coconut water

for Topping:

Purely Elizabeth Granola of choice – I used Original Ancient Grain Granola Cereal 1/3 mango 1 kiwi ½ cup blueberries 2 tbsp almond butter 2 tbsp coconut chips (Dang brand is my #1 choice!)

Trick of trade: the order in which you load the ingredients into your blender matters! For the best result, start with liquid, then add fresh solid ingredients and powders, then frozen ones. Blending will be much easier and faster this way.

About Ksenia Avdulova, Breakfast Criminals Founder: I created Breakfast Criminals after making a switch to plant-based superfood-packed breakfasts, and noticing how drastically it affected my energy levels, my skin and my overall well-being. Now I’m here to share the message that starting your day with a wholesome superfood breakfast prepared with love is life-changing! Sharing my recipes, and hearing how it changes the way people feel, is pure joy. Most often, I make variations on açaí and pitaya smoothie bowls with greens and berries, and fun twists on soaked oats. If you’re interested in diving into the world of superfoods and yoga (two of my favorite things!), ask me about upcoming retreats, and if you would like one of my heart bowls – you can now get one on www.breakfastcriminals.com!

starting purely.

overnight oats with strawberry + pistachio 1/3 cup purely elizabeth original oatmeal 1 cup So Delicious coconut milk 1/2 cup strawberries sliced 2 tbsp pistachios maple syrup In a jar, pour in oatmeal and milk. Let sit in the refrigerator overnight. When ready to serve, top with strawberries and pistachios. Drizzle with maple syrup for extra sweetness.

peach crumble

get our homemade peach ginger jam recipe on p. 58.

1 cup Siggi’s plain yogurt 2 tbsp peach ginger jam 1 sliced peach 1/3 cup purely elizabeth original granola

gourmet grilling 8 recipes for a modern grilling feast.

make your own mojito bar Let guests craft their own cocktails! It’s a fun and easy party idea. Decide on three flavor options—we chose Blueberry Ginger, Pineapple Rosemary + Strawberry Basil. Post the flavors and recipe in a frame or write them on a chalkboard at the bar. Stock the bar with all of the different fresh fruits and herbs. Sit back and let guests play bartender!

Purely summer magazine | 25

blueberry ginger mojito

make your own mojito Here’s a basic recipe to follow, mix and match fruits and herbs for different flavor combinations. 2 oz light or silver rum 1 oz lime juice 1 teaspoon coconut sugar or Elderflower Liqueur (for a sweetener) fresh fruit: blueberries, strawberries, grilled pineapple (about 1/3 cup fruit per drink) herbs: mint, basil, rosemary 1. In a small glass, muddle lime juice with 1/2 to 1 teaspoon coconut sugar or Elderflower Liqueur. 2. Add the mint leaves, fresh fruit and herbs of your choice, muddling them and mushing them against the side of the glass. 3. Fill glass 2/3 with ice and pour in the rum. Top off with seltzer water and stir.

y r a

m e s

e l p p a o e n jit i p o m


tip: Grill the pineapple! Grilling caramelizes the sugars creating a golden brown color and a bold, smoky flavor. You don’t need to add anything to the pineapple, just throw it on the grill for about 5 minutes per side. If you’re feeling adventurous, dice the grilled pineapple and add it to a salad, burger or dessert.

strawberry basil mojito

Purely summer magazine | 29

grilled polenta bites with pistachio pesto + grilled tomatoes 3 cups basil 1 clove garlic 1/2 cup pistachios Âź cup fresh lemon juice 1/2 cup olive oil 1/2 tsp salt 18 oz, precooked polenta grilled tomatoes parmesan

1. In a food processor combine the basil, garlic, pistachios, lemon juice and olive. Process until smooth. Add salt to taste. Set aside. 2. Preheat grill medium-high heat. Slice the polenta into 1/4-inch thick rounds and place on grill. Grill on each side for 3-5 minutes or until browned. 3. When cooked, remove from grill. Assemble each round with a small amount of pesto and grilled tomato with a sprinkle of parmesan.

Grilled Eggplant with feta, romesco + basil 2 eggplants, sliced length wise 1/4â€? thick olive oil 2 oz. of feta ½ cup basil, chiffonade

romesco sauce: 2 medium red bell peppers, halved and cored 1 yellow onion, sliced 6 garlic cloves, peeled 4 tbsp tomato paste 2 tbsp olive oil 1/2-cup raw almonds 1 tsp sherry vinegar 1 tsp honey 1 1/2 teaspoons smoked paprika 1 teaspoon Himalayan salt

1. Preheat oven to 425°F. Place the first three ingredients on a parchment lined sheet pan. Drizzle with olive oil and roast in the oven. Remove garlic after about 30 minutes. Continue roasting peppers and onions for another 15 minutes. 2. When vegetables are done cooking, place vegetables and the rest of the ingredients in a food processor. Pulse until well combined, leaving some texture to the sauce. Pour into a bowl and set aside. 3. Meanwhile, coat eggplant in olive oil. Heat a grill to medium-high heat. Place sliced eggplant on grill and cook for 5 minutes each side. When eggplant is done, assemble each slice with a smear of romesco sauce, crumbled feta and basil.

Grilled Kale Salad with peaches, beets + burrata 2 peaches, cut in half 2 beets, peeled and cut into thin slices 1 ball of burrata 1 bunch lacinato kale pistachios olive oil Himalayan sea salt

dressing: 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp maple syrup Himalayan sea salt 1. Preheat grill to medium-high heat. Toss the beets with olive oil and sprinkle with salt. 2. In a separate bowl, toss kale with olive oil and sprinkle with salt. Spread kale on the grill and cook on each side for 2-3 minutes or until the edges are crispy. 3. Grill beets and peaches for 5 minutes per side. Set all vegetables and fruit aside. 4. Transfer the kale to a cutting board, and remove the center stems. Assemble the plate with kale, peaches, beets, sliced burrata and a sprinkle of pistachios. Serve with dressing drizzled on top.

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Grilled Fig Flatbread with blackberry, goat cheese, pistachio + honey Gluten free pizza dough, such as GF bistro or Udi’s 4 figs ½ cup blackberries 2 oz goat cheese ¼ cup pistachios 1 tbsp honey 1. Heat grill to medium-high heat. Cook pizza according to dough directions. 2. Grill figs for 2 minutes a side. 3. When pizza is ready to be topped, spread the goat cheese evenly over your pizza. Sprinkle with blackberries, sliced figs, and pistachios. Drizzle with honey.

Grilled honey Lime shrimp + scallops 1 lb scallops ½ lb of shrimp, peeled and deveined ¼ cup tequila ¼ cup lime juice 2 tbsp honey 3 cloves garlic, minced 1 teaspoon smoked paprika 1. In a small bowl, whisk together the tequila, lime juice, honey, garlic and paprika. Place scallops and shrimp in a bowl and toss with marinade. Chill up to 30 minutes in the refrigerator. 2. Heat grill to medium heat. Skewer shrimp and scallops on soaked wooden sticks. Grill 2-3 minutes per side. 3. Serve with grilled corn on the cob and grilled avocado.

Grilled avocado 1. Cut avocado in half and remove pit. Place on the grill flesh side down and grill for 5 minutes over medium heat. 2. Serve with drizzled olive oil and sea salt or salsa.

Grilled Bananas Foster 4 firm bananas, peeled, cut lengthwise 3 tablespoons vegan butter 1/3 cup coconut sugar
 1/3 cup dark rum
 raw cinnamon swirl ice cream 1. Preheat grill medium-high. Once heated, place bananas on oiled grill. Sear for 4-6 minutes, then flip and repeat. Remove bananas from the grill and set aside. 2. Meanwhile, in a large sauté pan over low heat, combine coconut sugar and vegan butter. Stir until sugar dissolves. Add rum, and if sauce is hot enough, it will flame on its own. Otherwise, tilt pan away from you until it catches. Continue cooking until flame dies out. 3. Add bananas, and cook 1-2 minutes or until heated through. Serve with a scoop of raw cinnamon swirl ice cream.

Raw Cinnamon Swirl Ice Cream 1 cup of raw cashews (soaked for 24 hrs) 1tbsp vanilla extract 1/2 cup of almond milk 1/2 cup of coconut oil 1/2 cup of maple syrup 1 cup of water pinch Himalayan sea salt

Cinnamon Swirl: 3 tbsp organic maple syrup 1 tsp cinnamon 1. Blend all ingredients (except cinnamon swirl) in a high-speed blender. Mix until smooth. Pour into ice cream maker or large glass container. 2. In a separate small bowl combine maple syrup and cinnamon. Pour cinnamon swirl into ice cream mixture and stir. 3. If using ice cream maker, follow manufacturer’s instructions for freezing. Otherwise keep the container in the freezer with lid on, occasionally stirring until frozen.

fresh off the farm 8 farm fresh recipes + summer rosĂŠs to pair

grilled asparagus

roasted artichokes

pea hummus

parmesan cheese

kalamata olives

fava bean crostini

with olive oil, parmesan + mint 1 cup cooked, peeled fava beans, roughly chopped 2 tablespoons of olive oil 2 cloves of garlic, minced
 2 tbsp of chopped fresh mint 1 tablespoon of fresh lemon juice Himalayan sea salt ½ cup shaved Parmesan flakes 8 slices of gluten-free bread

1. In a medium bowl combine fava beans, olive oil, garlic, mint, lemon juice and salt to taste. 2. Spoon mixture on toasted or grilled slices of bread. Top with Parmesan flakes and serve.

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pea hummus 3 tbsp tahini 2 cloves garlic 2 tbsp lemon 2 cups peas 2 tbsp olive oil Himalayan sea salt Âź cup chopped mint

1. Put tahini, garlic, lemon, peas, 1 tbsp olive oil and sea salt to taste in a food processor and pulse into smooth. 2. Drizzle with 1 tbsp of olive oil and chopped mint and serve.

grilled corn, avocado + tomato salad 2 ears of corn 2 cups tomatoes, diced 1 avocado, diced 1 tbsp olive oil 1 garlic clove, minced juice of 1 lime

1. Remove husks from corn and grill over medium heat for 10 minutes. Cut the corn off the cob with a knife. Set aside and let cool. 2. When cooled, combine with the rest of the ingredients in a bowl and serve.

tomato gazpacho 1 cucumber 2 red peppers 2 tomatoes 1 red onion 2 cloves garlic 32 oz tomoato juice Ÿ cup olive oil Ÿ cup balsamic vinegar ½ tsp Himalayan sea salt 1 avocado, diced 1. Place all ingredients, except avocado, in a food processor. Blend until desired consistency, with some small pieces. 2. Serve with diced avocado on top.

Purely summer magazine | 49

raw zucchini ribbon salad

with arugula, walnuts, lemon + basil 2 zucchini, shaved thinly with a vegetable peeler 1 cup arugula ¼ cup basil, chiffonade 1/3 cup walnuts 1/3 cup goat cheese crumbles

dressing 1 lemon, juiced ½ tbsp olive oil ½ tsp salt ½ tsp sherry vinegar 1. Place dressing ingredients in a small bowl and whisk to combine. 2. In a large bowl, add zucchini, arugula, basil, walnuts and goat cheese. Pour in dressing and toss to combine. Serve.

cauliflower crust 1 head cauliflower, cut into florets 1 egg 1/2 cup grated parmesan cheese 1/8 tsp salt 1. Preheat oven to 375°F. Place cauliflower florets in a food processor and process until “rice” texture. Place on a parchment lined baking sheet and bake for 15 minutes.

2. Remove cauliflower from the oven and place into a cheesecloth. Increase oven temp to 450°F. Squeeze out all excess liquid from the cauliflower. Once all liquid is extracted from the cauliflower, place in a large bowl and add egg, parmesan cheese and salt. Mix to combine and work into a dough. 3. Transfer dough to a pizza stone or parchment lined baking sheet and flatten with your hands until a thin round crust is formed. Bake for 15 minutes then remove from oven and top with desired toppings.

cauliflower crust pizza

two ways

peach, mozzarella + balsamic pizza

smoked mozzarella, sweet potato caramelized onion + arugula pizza

1 peach, pitted and sliced 8 oz fresh mozzarella, sliced into thin rounds Âź cup chopped basil 1 tbsp olive oil Balsamic glaze

8 oz smoked mozzarella, sliced into thin rounds 1 sweet potato, roasted and thinly sliced 1 cup of caramelized onions 1 cup of arugula ½ cup walnuts 2 tbsp olive oil 1 lemon a can of coconut

1. Cook crust according to directions above. Brush pizza crust with olive oil and assemble with sliced mozzarella and peaches. 2. Bake for 8-10 minutes until cheese is melted. Serve with basil and drizzled with balsamic glaze.

1. Cook crust according to directions above. Assemble with sliced mozzarella, roasted sweet potatoes, and caramelized onions. 2. Bake in the oven for 8-10 minutes until cheese melts. 3. Meanwhile, in a small bowl, toss arugula with walnuts, olive oil and juice of 1 lemon. When pizza is finished cooking, serve with arugula on top. 1. Peel the pears and cut off a small portion of the bottoms, so that they sit flat.

red wine poached pears

with coconut cream 4 pears 750 ml bottle of red wine, such as zinfandel 3/4 cup coconut sugar 1 vanilla bean, split in half lengthwise 1 cinnamon stick Orange rind Juice of 1/2 a lemon

Coconut Cream: 1 can of coconut milk 1 tsp vanilla 3 tbsp coconut sugar 1. Peel the pears and cut off a small portion of the bottoms, so that they sit flat. Submerge pears in a bowl of water and lemon juice. 2. In a large pot, add a bottle of wine, sugar, vanilla bean, cinnamon stick, and orange rind. Bring to a simmer. Place pears in pot and simmer for 25 minute. 3. Meanwhile, make the coconut cream. Open a can of coconut milk and pour out the water. Scoop out the coconut cream and place into a bowl. Add vanilla and coconut sugar and whip on high for 2-3 minutes using a hand mixer. 4. Serve poached pears with a dollop of coconut cream on top.

summer rosé pairings summer rosés to pair with our featured farm fresh recipes from the ladies at Yes Way Rosé

Yes Way Rosé is a meme created by two best friends and dedicated to Rosé wine and the happy, summery vibes it inspires (or #rosévibes as we like to call them). On our instagram (@yeswayrose) we feature the best Rosés we’ve tried, the many ways we enjoy them, and touch on several of our other passions, like art and music. We love Rosé for many reasons, but the top three are the dry, refreshing taste, the gorgeous pale pink color, and the way it pairs perfectly with all foods, at all times. Here, we offer three of our favorites to pair with Purely Elizabeth’s delectable summer dinner menu.

MENU: Antipasto Plate with Pea Hummus, Roasted Artichokes, Grilled Asparagus, Cheese + Olives Bodegas Ostatu Rioja Rosé 2013 A medium-bodied blend of Tempranillo and Grenache, this Rosé is from a family-run winery and vineyard in La Rioja, Spain. Light and floral with refreshing acidity and red berry notes, we spotted it on the menu at Toro NYC Toro NYC Restaurant, and can confirm it pairs superbly with small plates and fresh summer fare.

Fava Bean Crostini With Olive Oil, Parmesan + Mint Commanderie de Peyrassol 2013 Cotes de Provence Rosé A bold and lively blend of Grenache, Cinsault, and Syrah, this classic is one of the quintessential Provence Rosés. From a Chateau that dates back to the 12th century, it’s truly elegant with light strawberry and citrus flavors, stony mineral notes, and a crisp, clean finish.

Smoked Mozzarella, Sweet Potato, Caramelized Onions and Arugula Pizza + Peach, Mozzarella, Balsamic Pizza Lorenza Rosé 2013, California This delightful Provence-style Napa Rosé is made by Melinda Kearney and her daughter, model Michèle Ouellet, who fell in love with Rosé when she started her career and was traveling regularly to France. The intense citrus aromas and crisp finish are the perfect accompaniment to a light pizza.

jamming out

two jams for summer

peach ginger jam 2 pounds peaches, cored and cut into slices ½ cup coconut sugar 1 lemon, juiced 1 tbsp ginger, minced 1 tbsp chia seeds In a 4-quart pan over low-medium heat, combine peaches, coconut sugar, lemon, ginger and chia seeds. Simmer for 1 hour until all juices are released and thickened. For a smoother consistency, place in a food processor when cooled. Store in canning jars.

strawberry balsamic jam 2 ½ pounds strawberries

In a 4-quart pan over low-medium

½ cup coconut sugar

heat, combine strawberries, coconut

Âź cup balsamic vinegar

sugar, balsamic vinegar and chia seeds.

1 tbsp chia seeds

Simmer for 1 hour until all juices are released and thickened. For a smoother consistency, place in a food processor when cooled. Store in canning jars.

Purely summer magazine | 59

3 s e l c i pops s way

blackberry mint prosecco

1 bottle of prosecco 1 pint of blackberries ½ cup chopped mint lime Put the pint of blackberries in a high speed blender and then combine all ingredients in a large pitcher and pour into popsicle molds, put on cover and stick in freezer for about 20 minutes. After the mold has had a little time to set, insert popsicle sticks, being careful not to shove them all the way down (this will make them easier to

key lime pie 7 key limes, juiced ½ cup coconut sugar 1 24oz container of yogurt coarsely chopped gluten free graham crackers Combine lime juice, sugar and yogurt in a high speed blender blend until smooth. Pour into popsicle molds, put on cover and stick in freezer for about 20 minutes. After the mold has had a little time to set, insert popsicle sticks, being careful not to shove them all the way down (this will make them easier to enjoy when done). Freeze until firm. Before serving.

mango chili coconut 1 cup mango 1 cup coconut milk Âź cup coconut sugar chili powder Combine mango, coconut milk and sugar in a high-powered blender, and blend until smooth. Pour into popsicle molds, put on cover and stick in freezer for about 20 minutes. After the mold has had a little time to set, insert popsicle sticks, being careful not to shove them all the way down (this will make them easier to enjoy when done). Freeze until firm. Before serving, dip the tips into chili powder.

summer squeeze 5 nutrient-rich thirst quenchers + why summer is a fab time for juicing from The Chalkboard Mag Editorial/Creative Director, Suzanne Hall.

Suzanne Hall is the

Editorial/Creative Director of The Chalkboard Mag by Pressed Juicery, an online platform founded to encourage the healthcurious to eat and live clean without sacrificing the good life. Suzanne’s passion for fusing the wellness lifestyle with great design shines on this popular wellness hotspot that features notable lifestyle icons such as Jamie Oliver, Lauren Conrad, Mindy Kaling, and Alicia Silverstone.

What are the benefits of juicing? The benefits of drinking fresh juice are as various as the fruits and veggies juiced! Nearly everyone aims to eat more veggies, green leafy ones especially. Juicing is an incredible way to up the ante on your fruit and vegetable intake by condensing pounds of produce down into one bottle or glass. The nutritional benefits of that much fresh produce in one dose are myriad. Juicing breaks down fruits and veggies into an easily digestible form. The mass of nutrients from all those pounds of spinach, lemons, apples or whatever you may use, are easy for the body to absorb and utilize, while the digestive system remains unburdened from the process of digesting a couple pounds of whole veggies. I like to think of green juice as the ultimate daily supplement - especially these days when filling in the nutritional gaps left by processed foods and daily indulgences is so key.

Why are juices more easily digested by your body? Digestion is simply the process of breaking down and absorbing nutrition from foods we consume. When you’ve juiced fruits and veggies, you’ve essentially broken down those foods for nearly instant absorption by the body - very little effort is required by the body to break down those foods in order for them to be absorbed. For those with compromised states of health, that makes juicing a vital tool. Those with compromised digestion or immunity are often able to obtain the nutrition from fruits and veggies without taxing their bodies with the task of normal digestion. That’s why you’ll find so many advocates for juicing in the natural cancer treatment community and others like it. For those of us blessed with vital health, partaking in a juice cleanse can be of great benefit to maintain that vibrant state. The same benefit applies: easily digested, easily absorbed nutrients from fresh juice nourish and cleanse the body while our digestive system gets a rare break from operating at full force.

pressed juicery. Watermelon Mint + Coconut Water Both are great for summer hydration, whether you're at the beach or enjoying post-workout. The Watermelon Mint is low in calories, yet packed with vitamins and minerals and the Coconut Water contains high amounts of potassium + electrolytes.

What summer produce makes for great juices? One seasonal juice that Pressed Juicery makes only in he late summer/early fall months is Watermelon Mint. Despite watermelon’s low calories, its packed with vitamins and minerals. It’s like nature’s gatorade. The lightness of the melon with the freshness of mint has become a summer must-have for so many. It’s the perfect way to stay hydrated at the beach or pool or to recover from a day in the sun. Most people are familiar with the benefits of coconut water at this point, coconut water has been popping up everywhere as of lately, but Pressed Juicery’s Coconut h2o is otherworldly - it’s the best coconut water I’ve ever had, and, once again, a perfect beach day hydrator. Lastly, I’d say Pressed Juicery Greens 3 is a great pick - no matter the season, really. Its hands down our most popular juice with six green veggies, a little apple, lemon and ginger. I never get sick of it. I'd say it’s arguably the best tasting green juice on the market.

pressery. Kale Pear Slightly sweet and incredibly delicious. This juice is rich in vitamin C and vitamin K. Pressery is an organic cold-pressed Boulder juice company that has quickly become a favorite of ours!

How often should you juice? blueprint. Gold Juice A sweet and refreshing blend of Pineapple, Apple and Mint—rich in immune-boosting vitamin C, folate, copper, manganese and B vitamins.

What ingredients are in juices that make for great summer hair + skin? At the most basic level, staying hydrated will go a long way in preserving dewy, elastic skin. Again, coconut h2o and watermelon mint are perfect for that. A simple lemon water every day does wonders for digestion and circulation - our digestion is directly connected with glowing skin. That’s usually how we know when someone in our circle of friends is on a juice cleanse, actually - the glow. Citrus 1 is the juice of whole lemons, filtered water and cayenne pepper - great for circulation to the skin and a high dose of vitamin C and antioxidants which protect skin well in the summer. Great protein intake is key as well for hair and skin as well - something I find easy to neglect. My favorite snack is to add almond or hemp milk to my green juice for a little healthy fat and protein along with my greens - tastes so good and the fats in these milks help us to absorb nutrients from the produce.

You can drink juice every day of your life. Generally, I think of green juice as the best daily multivitamin I can get my hand’s on. And some of the healthiest people I know are the ones who stick faithfully to a daily juicing regimen. As far as juice cleansing goes, four times a year is ideal - a cleanse at every change of season helps your body to deal with the shifts in climate and daily rhythms that can send some of us into those colds and flus. It’s like clockwork for me: I can juice cleanse in September or get a cold, there’s just something about giving my body that little break that stave off the immune-overload that time of year. Just a day of juice cleansing is a great tool to keep in your arsenal anytime of year when you’re feeling a little dull or overworked. I’ve found that cleansing helps me to stay aware of my body’s needs because I feel equipped with the tools and solutions I need to better take care of myself.

suja. Fuel A blend of carrot, apple, orange, pineapple, lemon and tumeric. Tumeric is a an orange spice containing the compound curcumin, which has powerful healing and antiinflammatory abilities.

How to Cultivate an Attitude of Gratitude By Sasha Nelson: yoga instructor and wellness + lifestyle coach based in Brooklyn, NY Have you ever been in a situation where everything is going smoothly, until one little thing throws you off and you begin to pinpoint everything that is going wrong? It’s a human reaction we have, but it’s also a human reaction we can choose to improve. We all have this knee-jerk survival mechanism to prepare us for the worst and protect us from dangerous encounters or suffering. Unfortunately what can wind up happening is for this natural tendency to overshadow the things that are going well at the present moment. It can keep us stuck in the past (which we can’t change) or cause us to worry about potential future outcomes (which haven’t even happened yet). Life is sometimes a hard pill to swallow. Obstacles can sneak up on us that keep us from having the experience we initially hoped for. So when the unavoidable appears, how do we avoid the downward spiral towards negative-ville? As a student of Integrative Nutrition I was introduced to Positive Psychology. One of the concepts that resonated with me the most was a gratitude practice, and how it could actually cultivate a more positive outlook on life. When life’s inevitable conundrums creep up on us, we can respond by noticing what else is going well in our lives rather than being sucked into the black hole of problems, failures, and letdowns. This isn’t to say that we are in the wrong to have emotions and reactions—we aren’t robots. However as we train ourselves to notice the things that fulfill us in the present moment, even if it’s as simple as receiving a text from a friend, our hearts and brains will soften the negative reactions. It can help us feel more inclined to cultivate contentment in a non-ideal circumstance. When it feels like life is pushing our buttons, it doesn’t mean that gratitude can’t always be present within us. It will remain there to lift us up when we feel low, even if we can’t totally grasp it’s presence. Here are 9 simple ways you can create your own gratitude practice - pick what resonates with you or tweak it to help you find a bit of light at the end of the occasional dark tunnel:

1. write down or share with someone 3-10 things you’re

grateful for every day. I share three things before bed, but have also

written things down in the morning to reflect on the previous day.

2. meditate for however long is feasible for you. My current

practice is 8 minutes after I wake up, and if I can’t sit in front of my candle at home I’ll set my timer while walking or on the subway. Simply notice when thoughts or emotions arise before letting them pass, without judgment of what they are or why they come up. This can help cultivate space in non-desirable situations, and encourage you to find gratitude in the lesson it’s teaching you, or shift your focus to things that are currently going well.

3. smile, even when (especially when) you feel like you can’t. The act of smiling might remind you of something that makes you smile, or something you’re grateful for.

4. when you tell someone thank you, look them straight in the eye

and say it like you mean it. It feels good to truly appreciate someone else.

5. when life feels rough, bring to mind something you are grateful for. When I feel run down, I think of how happy I am to be

doing what I love, surrounded by people I love. It makes the “struggle” feel much lighter.

6. when you feel grateful for something in the moment (laughing with friends/family or holding a puppy) try to let yourself fully be in it. Be presently, completely, unbearably happy. 7. hug people. I mean a real hug. 8. do what you love, every day. Whether you find joy in creating

spreadsheets, doing laundry, reading, writing, painting, singing, playing with kids, being around animals, cooking - even if it’s only for 2 minutes, do it. You will recognize how grateful you are for the ways in which this activity fills your heart.

9. take care of yourself, a​ nd allow wiggle room for errors. When we take good care of and respect our bodies (even the mistakes it makes), we may find gratitude in all our bodies do for us. Think of the mysterious internal workings of our body and what it does to keep us functioning each day - these things often go unnoticed, but we will become more aware of it when we fuel ourselves with nourishing physical and mental practices (like eating well and exercising). If and when we occasionally slip, we may be able to refrain from punishing ourselves, be grateful for what we learned from the experience, and find it easier to get back on track. Life will sometimes throw us curve balls, this we cannot avoid. So the next time you find yourself feeling low, or in an unfortunate situation, see if you can take a couple breaths and bring a few things to mind you feel grateful for. Take time to wholeheartedly appreciate what is going well in your life, and when things get sticky, allow yourself to experience the discomfort without judgment. Notice how feeling grateful for something can reboot your heart and energy, even if only for a moment. Do you have a favorite gratitude practice, and how does it help you turn your frown upside down? Peace, love, and gratitude.

meet angela liddon, author of The Oh She Glows Cookbook. This is one of my favorite quick and easy summer lunches. Before I became a vegan, I used to prepare canned flaked chicken regularly. This chickpea salad is my alternative to the chicken salad sandwiches of my youth. I must say, this version blows the former out of the park! The mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy egg-less mayonnaise. I’ve also added a hefty amount of vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fiber. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip coming up, you’ll be happy to know that it packs well, too.



enter to win!

stay tuned—giveaway on 8/18 for a chance to win “The Oh She Glows Cookbook”. Learn more.

sneak peek recipe

perfected chickpea salad sandwich. Serves 3-4 Prep Time: 15 minutes gluten-free, nut-free, sugar-free, soy-free option 1 (15-ounce/425-g) can cooked chickpeas, drained and rinsed 2 stalks celery, finely chopped 3 green onions, thinly sliced 1⁄4 cup (60 mL) finely chopped dill pickle 1⁄4 cup (60 mL) finely chopped red bell pepper 2 to 3 tablespoons (30 to 45 mL) vegan mayonnaise 1 small clove garlic, minced 1 1⁄2 teaspoons (7 mL) yellow mustard 2 teaspoons (10 mL) minced fresh dill (optional) 1 1⁄2 to 3 teaspoons (7 to 15 mL) fresh lemon juice, to taste 1⁄4 teaspoon (1 mL) fine-grain sea salt, or to taste Freshly ground black pepper Lettuce leaves or gluten-free bread/wraps, for serving

1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture. 2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. 3. Stir in the mustard and dill (if using) and season with the lemon juice, salt, and black pepper, adjusting the quantities to taste. 4. Serve with toasted bread, on crackers, in a tortilla (use gluten-free if desired) or lettuce wrap, or on top of a basic leafy green salad.

Tip: If you’d like a soy-free version of

this salad, be sure to use soy-free vegan mayonnaise.

y e

Purely summer magazine | 73

take it OR leave it

take it leave it

we asked, you answered.

purely fans share their thoughts on the latest trends in health + fitness. you might be surprised by some of the answers... 80%




64% 60%


58% 52%





40% 36% 31%



24% 20%



Paleo Diet


Mud Runs

Juice Cleanses

Yoga FesBvals

Instagramming Your Food

Onli Sho



67% 62% 59% 55% 51% 49% 45% 41% 38%






ine Food opping

SubscripBon Boxes

TwiOer Chats



Going Sugar-­‐Free Going Grain-­‐Free

purely summer favorites dish: Big Jersey tomatoes with fresh mozzarella and pesto. dessert: Berry or peach crisp with raw cinnamon swirl ice cream. I could eat this forever. Oh and s’mores minus the chocolate :)


APPAREL: Love these cutoffs. ACCESSORY: And want this one piece suit. sign it’s summer: Campfires and Rose! pastime: Eating a home cooked dinner under the stars after an

active day in the sun.

ADVENTURE: A road trip drive in Colorado to hike, bike and go white water rafting.

Dish: It’s not a dish.. but corn on the cob + watermelon! Dessert: Ice cream is my weakness. There’s an ice cream spot in

the Berkshires, SoCo Creamery, that has the most amazing ice cream.


Apparel: Dresses because they’re easy, yet it looks like you tried. Accessory: A beach tote + sea spray for faux beach hair. Sign It’s Summer: Never wanting to go inside. Pastime: 4th of July in Cape Cod—beach + fireworks. It’s the best

place to be for the 4th!

Adventure: Swimming! Whether it’s a lake, ocean or pool, I love being by the water in summer.


Dish: Homemade grilled veggie or black bean cheese burger. Dessert: Ice pops Apparel: Love these shorts from Club Monaco. Accessory: I’ve been eying these sandals from toms all spring. Sign It’s Summer: Sunscreen smell Pastime: Reading in a hammock. Adventure: Rope swing into a lake.


foothills of the Rocky Mountains, lives the town of Boulder, Colorado, a mecca for health enthusiasts, professional triathletes, yoga lovers and natural foods entrepreneurs. As of just six weeks ago, Purely Elizabeth relocated to Boulder. We are now lucky to call this utopia home! Here’s where we’ve explored so far...



Snooze Luciles Beehive Restaurant

Centro Latina Pizzeria Locale The Kitchen


salt. This farm to table bistro and bar is full of delectable eats and cocktail creativity. The majority of Salt’s food is locally sourced and changes with the season. The brick interior, reclaimed wood, and old style bar gives Salt a warm rocky mountain feel. The cocktail bar includes a menu where you are able to build your own cocktail with your choice of liquor, mixer, fresh herbs and fruit.

Julia’s Kitchen The Buff Mod Market Protein Bar

Boulder Dushanbe Tea House. Nestled next to

the Boulder Creek, Boulder Dushanbe Tea house takes you to another world through their artwork and architecture. The Teahouse was constructed in Dushanbe, Tajikistan, Boulder’s sister city, and then was crated to be sent half way around the world to Boulder. Dushanbe is a great place to meet up with friends, take in the artwork, have a hot cup of tea or indulge in one of their delicious lunch or dinner options.



The Bitter Bar Bohemian Biergarten West End Tavern

Mount Sanitas Blue Lake

Oak. Oak is a contemporary

accessed off of Baseline Road in Boulder—Chautauqua has a variety of trails for all levels and is dog-friendly. Regardless of where you hike in the park, it will not be short of amazing views of the Flat Irons and Boulder. Trail maps are available in the guest services building at the base.

restaurant located right on Pearl Street and along with its delicious eats it has an impressive drink and wine list—incorporating unique spirits and Colorado seasonal ingredients to create droolworthy drinks. The wood burning stove gives off the scent of sweet oak wood to complement the rustic interior.

music venue. Fox Theatre. Rated by Rolling Stone as the 4th best club in U.S., the Fox Theatre does not disappoint when it comes to performers and an authentic music theatre experience. This versatile theatre has hosted artists from Wu Tang clan to Sheryl Crow and continues to bring in up-and-coming artists. The theatre provides flawless sound and an intimate experience—with a friendly staff to boot.

Chautauqua Park. Easily

*Insider tip– Bring a book and hike up past the end of the Enchanted Mesa trail, you will find multiple stone benches that are perfect for reading or taking in the view!

Adventure Boulder Creek. During

the summer there is no better way to escape the dry heat of Boulder than floating down the mountain run off along the Boulder creek. Whether you want to float for a few hours or find a sunny spot on the bank Boulder creek has cool waters and friendly tubers. Tubes are available at multiple stores, including McGuckin Hardware, for rent or purchase.

Thank you to our fans + amazing contributors!

editorial caroline caligari elizabeth stein


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