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12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

12 Tasty Recipes Inside!

Kitchen Style

Bring some colour into your kitchen.


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Issue 3 - March 2013 - Pure Simplicity |

PURE

Simplicity Food Lover Owned Since 2012

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4 Rice is Nice

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7 Simple & Sweet

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8 Hearty & Filling

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11 Pasta & Basil

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13 Cups & Bowls

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14 Kitchen Style

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17 Dressings & Greens

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18 Fried Chicken

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19 Truth - Brussels Sprouts

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam in diam ante. Nam sem lorem, dignissim vitae aliquet rhoncus, convallis in sem.

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4 | Pure Simplicity - Issue 3 - March 2013

Rice is nice.

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.

Onigiri are Japanese rice balls. They’re fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.� Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the secondhighest worldwide production, after maize (corn), according to data for 2010. Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most

important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. There are many varieties of rice and culinary preferences tend to vary regionally. In the Far East, there is a preference for softer and stickier varieties. Because of its importance as a staple food, rice has considerable cultural importance. Rice is often directly associated with prosperity and fertility. Therefore, there is the

custom of throwing rice at weddings. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort


Issue 3 - March 2013 - Pure Simplicity |

Onigiri Japanese Rice Balls 4 cups uncooked short-grain white rice 4 1/2 cups water 1 cup water 1/4 teaspoon salt 1/4 cup bonito shavings (dry fish flakes) 2 sheets nori (dry seaweed), cut into 1/2-inch strips 2 tablespoons sesame seeds

Wash the rice, combine rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stir occasionally. Reduce heat to low; cover. After water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow rice to cool. Combine 1 cup water with the salt. Use this water to dampen hands to handle rice.

Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap with a strip of nori. Sprinkle with sesame.

Yields: 8 Servings

Mushroom Risotto

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Mushroom Risotto 2 Tbsp butter 2 cups flavorful mushrooms cut into half inch to inch pieces 2/3 cup brandy/dry white wine 5-6 cups chicken stock 1/3 cup of peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped) 1 3/4 cups arborio rice 1/3 cup freshly grated Parmesan cheese Salt and black pepper 2 Tbsp chopped fresh parsley Yields: 4-6 Servings

The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous. Bring stock to a simmer. Melt the butter in a saucepan over medium heat. Add mushrooms and shallots and sautĂŠ about 5 minutes. Add the rice and stir to combine.

Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking. Stir the rice almost constantly. Wait until the stock

is almost absorbed, add the next 1/2 cup. Will take about 25 mins. Stir in the Parmesan cheese and season to taste. Garnish with chopped fresh parsley.

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Strawberry Topping 1 pint strawberries, cleaned and stemmed 1/3 cup white sugar 1 teaspoon vanilla Yields: 4 Servings

Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until thick. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.


Issue 3 - March 2013 - Pure Simplicity | Strawberry Topping

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Simple & Sweet Mocha Sponge Cake 1 tablespoon instant espresso 1 tablespoon unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon coffee liqueur 1 tablespoon chocolate liqueur 1 cup sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 egg whites, 3 egg yolks 1 cup white sugar Preheat the oven to 350F Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly. In a large bowl, whip egg whites to soft peaks. Sprinkle 1/4 cup sugar, whip until stiff. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then flour, baking powder & salt. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. Divide the batter into pans. Bake for 25 to 30 minutes.

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8 | Pure Simplicity - Issue 3 - March 2013

Hearty & Filling This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Wienerschinitzel

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Wienerschnitzel 1 1/2 pounds veal cutlets 1/2 cup all-purpose flour 3 tablespoons Parmesan cheese 2 eggs 1 teaspoon minced parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch ground nutmeg 2 tablespoons milk 1 cup dry bread crumbs 6 tablespoons butter 4 slices lemon Yields: 4 Servings

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.


Issue 3 - March 2013 - Pure Simplicity |

Garlic Roast Beef & Gravy 3 lb top sirloin premium oven roast 5 cloves garlic, minced 1 tsp salt 1 tbsp vegetable oil 3/4 tsp pepper 1/4 tsp dried thyme 1/4 cup red wine (optional) 2 cups sodium-reduced beef broth 2 tbsp all-purpose flour Yields: 8 Servings

Garlic Roast Beef

Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp of the pepper and thyme. Spread all over roast. Oven-sear roast, uncovered, at 450째F for 25 minutes. Reduce heat to 325째F; roast for about 80 minutes. Transfer to cutting board; tent with foil. Let stand for 10 min. Reserve juices.

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Place roasting pan over medium high heat. Add wine, whisking up brown bits. Add broth, pepper and juices from roast; bring to simmer. Whisk flour with 1/4 cup water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve.

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Pasta & Basil

Issue 3 - March 2013 - Pure Simplicity |

Lobster Pasta 1 large (2 pound) fresh lobster 3 tablespoons butter 1 large onion, chopped 1 bunch of fresh basil, chopped 3 cloves garlic, chopped 1 can diced tomatoes 4 tablespoons olive oil 4 teaspoons salt 1 teaspoon black pepper 1 tablespoon ground cinnamon 1 cup heavy cream 1 package dried spaghetti 1 tablespoon butter 1 clove garlic, minced 1 bunch fresh parsley, chopped

Bring a pot of water to a boil. Add the lobster & cook until bright red. As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic and basil. Cook and stir just to release the liquid. Do not let them brown. When the lobster is done place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.

Yields: 4 Servings

Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. Add the tomatoes to the skillet bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook for about 7 min. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Drain the spaghetti. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center.

Growing Basil Start seed indoors four to six weeks before last frost. Fill flats with equal parts perlite, vermiculite, and peat. Press soil slightly to eliminate air pockets. Dampen soil. Drop one to two seeds into each container. Cover lightly with soil. Cover containers with clear plastic kitchen wrap leave in a sunny window.

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12 | Pure Simplicity - Issue 3 - March 2013

This entrĂŠe falls somewhere between a soup and a noodle dish. You can eat it with chopsticks, but be sure to have spoons around to catch the broth.

Udon-Beef Noodle Bowl

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Udon-Beef Noodle Bowl 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) 1 1/2 teaspoons bottled minced garlic 1/2 teaspoon crushed red pepper 2 cans low-salt beef broth 3 tablespoons low-sodium soy sauce 3 tablespoons sake (rice wine) or dry sherry 1 tablespoon honey Cooking spray 2 cups sliced shiitake mushroom caps 1/2 cup thinly sliced carrot 8 ounces top round, thinly sliced 3/4 cup diagonally cut green onions 1 (6-ounce) bag prewashed baby spinach Yields: 5 Servings

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Cook noodles according to package directions; drain. Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot; sautĂŠ 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.


Cups & Bowls

Issue 3 - March 2013 - Pure Simplicity |

Gazpacho 4 cups tomato juice 1 onion, minced 1 green bell pepper, minced 1 cucumber, chopped 2 cups chopped tomatoes 2 green onions, chopped 1 clove garlic, minced 3 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 teaspoon dried tarragon 1 teaspoon dried basil 1/4 cup chopped fresh parsley 1 teaspoon white sugar Salt and pepper to taste Yields: 10 Servings In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Noodles with Shimeji Mushroom 7 ounces dried Japanese style noodles 1/2 cup olive oil 2 garlic cloves, minced 6 ounces shimeji mushrooms 2 tablespoons soy sauce 2 teaspoons miso paste salt and pepper 2 tablespoons finely minced parsley

Bring a saucepan of water to a boil and cook the noodles according instructions. Heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant.

and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved. Season with salt & pepper and seave the sauce to simmer.

Turn up the heat & add the shimeji mushrooms and saute until the mushrooms are soft. Lower the heat

Drain the noodles and add them to the sauce. Stir well to coat every noodle & serve with chopped parsley

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14 | Pure Simplicity - Issue 3 - March 2013

Kitchen & Style Nam leo sem, facilisis ac adipiscing mollis, commodo at lorem. Duis molestie, diam in sodales fermentum, dolor purus bibendum diam, at porttitor ipsum. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris non laoreet ante. Suspendisse aliquet velit ut lacus dignissim dapibus. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aenean mollis tempus ipsum, sed vehicula neque molestie ut. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Nulla a imperdiet nibh. Phasellus imperdiet malesuada justo eu mattis. Donec metus sapien, egestas quis fermentum ac, gravida eget orci. Duis eu felis magna, quis sollicitudin felis. Nulla ultrices quam ac erat varius ornare. Donec facilisis bibendum turpis in vestibulum. Praesent quis ipsum in quam congue tempor eget et diam. Nullam tincidunt, sem eget tristique tristique, lorem ipsum faucibus lectus, sit amet dignissim dolor lorem a lectus. Proin sapien ipsum, vestibulum at facilisis nec, feugiat at lacus. Morbi egestas nisi eu quam feugiat congue. Proin elementum dictum nibh, id convallis velit porta ut. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Praesent fringilla, magna vitae gravida ultricies, ligula nisl placerat quam, sit amet lacinia justo libero quis neque. Donec gravida dolor sed mi dapibus consectetur.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris non laoreet ante. Suspendisse aliquet velit ut lacus dignissim dapibus. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aenean mollis tempus ipsum, sed vehicula neque molestie ut. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Nulla a imperdiet

nibh. Phasellus imperdiet malesuada justo eu mattis. Donec metus sapien, egestas quis fermentum ac, gravida eget orci. Duis eu felis magna, quis sollicitudin felis. Nulla ultrices quam ac erat varius ornare. Quisque ligula lacus, dignissim et interdum ut, aliquam a ante. Donec facilisis bibendum turpis in vestibulum.

Red Bowl

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris non laoreet ante. Suspendisse aliquet velit ut lacus dignissim dapibus. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aenean mollis tempus ipsum, sed vehicula neque molestie ut. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Nulla a imperdiet nibh. Phasellus imperdiet malesuada justo eu mattis. Donec metus sapien, egestas quis fermentum ac, gravida eget orci. Duis eu felis magna, quis sollicitudin felis. Nulla ultrices quam ac erat varius ornare. Quisque ligula lacus, dignissim et interdum ut, aliquam a ante. Donec facilisis bibendum turpis in vestibulum. Praesent quis ipsum in quam congue tempor eget et diam. Nullam tincidunt, sem eget tristique tris-

tique, lorem ipsum faucibus lectus, sit amet dignissim dolor lorem a lectus. Proin sapien ipsum, vestibulum at facilisis nec, feugiat at lacus. Morbi egestas nisi eu quam feugiat congue. Proin elementum dictum nibh, id convallis velit porta ut. Pellentesque habitant morbi tristique

senectus et netus et malesuada fames ac turpis egestas. Praesent fringilla, magna vitae gravida ultricies, ligula nisl placerat quam, sit amet lacinia justo libero quis neque. Donec gravida dolor sed mi dapibus consectetur. Nam leo sem, facilisis ac adipiscing mollis, commodo at lorem.


Issue 3 - March 2013 - Pure Simplicity |

Dressing & Greens

Romaine Salad with Spicy Caesar Dressing 1 tablespoon prepared mayonnaise 1 teaspoon Dijon mustard 1 teaspoon freshly ground pepper 1 teaspoon pureed canned chipotles 1 teaspoon Worcestershire sauce Few drops of hot pepper sauce 1 tablespoon fresh lime juice 1 teaspoon capers 5 anchovy fillets 8 cloves garlic 1 cup olive oil 2 tablespoon red wine vinegar Salt and freshly ground pepper 24 romaine leaves

Good Greens The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit. Cucumbers are usually more than 90% water.

3 tablespoons olive oil Salt and freshly ground pepper 2 - ounce piece of parmesan cheese, shaved Grilled croutons Yields: 8 Servings

Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.

The Goodness of Cucumber

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18 | Pure Simplicity - Issue 3 - March 2013

Fried Chicken with Collard Greens 1/4 cup salt 4 tbs white pepper 4 tbs garlic powder 4 tbs onion powder 2 tbs cumin 2 tbs mustard powder 3/4 cup paprika (spanish) 2 tbs chili powder 4 tbs ground black pepper 1/2 tsp ground cayenne pepper 2 tbs thyme (dry) 2 tbs basil (dry) 2 tbs oregano (dry) Whole 3 1/2 lb chicken 6 tbs seasoning mix, above 1/4 cup worcestershire sauce 1/4 cup hot sauce or pepper sauce 2 bunches collard greens 3 tbs butter

Udon-Beef Noodle Bowl

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Combine in a bowl. Place a sifter on a plate. Sift spices 3 times and pour back in bowl. Pour any seasoning left in sifter after last sifting back in bowl. Stir a couple of times with a spoon. Store in a spice container. Preheat oven to 350 degrees. Take a whole, 3 1/2 pound chicken. Cut into 8 pieces (or ask butcher to do it). Place pieces in a large bowl. Add 2 tbs Seasoning mix, 1/4 cup Worcestershire sauce, and 1/4 cup hot sauce (or pepper sauce) into the bowl and run into chicken. Then place the chicken onto a sheet pan and into the oven. Completely cook chicken (approximately 20-25 minutes). Remove from oven, let cool, and place into refrigerator to chill. Take 2 bunches of collard greens.

Clean and remove stems. Cut into 1 1/2-inch squares. Wash thoroughly and set aside. Heat an 8-quart pot on medium flame. Add 3 tbs butter and melt. 2 cups onions, 1 cup bell pepper, 1 cup celery, 1 tbs fresh chopped garlic and 2 tbs seasoning mix. Stir and cook for 15 minutes. Then, deglaze the pan by stirring in 3 cups chicken stock. Reduce flame to low. Next, slowly add the greens. When all the greens have been added, stir and cook for an additional 15-20 minutes. Heat an 8" skillet on medium flame. When skillet is hot, add 1/2 lb bacon (diced into 1/2-inch squares). Render until crispy, and golden brown (approximately 15 minutes). When cooked, add the bacon and fat to the simmering collard greens. Continue simmering until greens are tender. Make have to add more chicken stock, if necessary. Take 2 bowls and 1 package corn tortilla chips (chips may be flavored with tomates, be creative).. Place a handful of chips in a food processor and pulse several times until they are in small pieces, but not dust. Continue grinding until there are 2 cups ground chips. (Note: If you don't have a food processor, simply crumble the chips by hand.) Place chips in bowl #1. Also add 4 cups flour, and 2 tbs seasoning mis. In bowl #2, add 3 eggs and 2 cups milk, whip ingredients. Make a mini-deep fryer by heating a 4-6 quart pot on a high flame, adding 6 cups corn oil and heating to 360 degrees.


PURE

Simplicity Food Lover Owned Since 2012

Editor Notes

Ms Fiona Walters Editor-in-Chief Pure Simplicity Food Magazine

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Duis malesuada, libero ac facilisis condimentum, ante arcu pulvinar sem, nec tempor nisl augue ut leo. Suspendisse potenti. Maecenas pharetra magna at elit mattis dictum. Donec erat massa, porta ut hendrerit sit amet, eleifend eget justo. Nulla facilisi. Praesent non metus dolor, vel bibendum odio. Aliquam ac nisi facilisis diam facilisis ultrices.

The Truth About Brussel Sprouts Praesent quis ipsum in quam congue tempor eget et diam. Nullam tincidunt, sem eget tristique tristique, lorem ipsum faucibus lectus, sit amet dignissim dolor lorem a lectus. Proin sapien ipsum, vestibulum at facilisis nec, feugiat at lacus. Morbi egestas nisi eu quam feugiat congue. Proin elementum dictum nibh, id convallis velit porta ut. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Praesent fringilla, magna vitae gravida ultricies, ligula nisl placerat quam, sit amet lacinia justo libero quis neque. Donec gravida dolor sed mi dapibus consectetur. Proin ultricies auctor condimentum. In hac habitasse platea dictumst. In semper arcu rhoncus massa tincidunt facilisis. Nam pulvinar laoreet mauris, nec viverra nulla consectetur nec. Nullam suscipit eros ut diam congue sit amet consequat sem iaculis. Fusce tempor tincidunt massa non tincidunt

Nunc sollicitudin metus vitae mi malesuada in aliquam diam interdum. Curabitur ac leo nisl, sit amet ullamcorper velit. Nulla facilisi. Vivamus mollis molestie auctor. Proin eleifend, metus at cursus rutrum, mauris sapien dictum mauris, condimentum malesuada nibh magna ut arcu. Cras et dui sapien. Suspendisse potenti. Sed dictum bibendum ligula quis dignissim. Nam convallis leo et est molestie scelerisque. Etiam ut est non justo sollicitudin rutrum. Donec et lacus eros. Curabitur vestibulum quam non felis dapibus imperdiet. Curabitur id est nec ligula fermentum pretium sed at lorem. Ut congue, leo eget laoreet consectetur, elit sapien blandit velit, in tristique nunc nunc sagittis elit. Ut neque nibh, rutrum vel euismod mattis, mollis quis arcu.

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Simplicity Food Lover Owned Since 2012

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