Purely December Magazine | purely elizabeth

DECEMBER, 2015

PURELY DECEMBER. a purely elizabeth publication.

HOLIDAY DESSERTS. five gluten-free desserts made with healthy swaps, like chia seeds, coconut sugar, almond flour, millet flour + coconut oil.

purely chatting social media influencer / purely blogger, rrayyme, shares her workout secrets + her yummy vanilla matcha shake recipe!

Welcome

to the december mini mag!

Inside you will find 5 irresistible holiday desserts — made with nutrient-rich swaps like coconut sugar, almond flour, millet flour, coconut oil + fresh fruit. With holiday indulgences at an all-time high, we're giving you one less thing to feel guilty about!

ENJOY + HAPPY HOLIDAYS!

Copyright Š 2015 by purely publishing, inc.

PEANUT BUTTER CHOCOLATE SEA SALT BUCKEYES gluten-free, vegan 1 cup peanut butter (unsweetened) ½ cup Purely Elizabeth Original Ancient Grain Oatmeal ½ cup coconut sugar 1 tbsp coconut oil ¼ cup vegan chocolate chips sea salt

In a food processor, combine peanut butter, oatmeal and coconut sugar.

Place in the freezer for about 20 minutes to allow to harden. When firm enough to handle, take out of the freezer and roll into 1” balls.

Meanwhile, in a small bowl, combine coconut oil and chocolate chips. Place in microwave for 30 seconds until melted. Dip balls into chocolate and sprinkle with sea salt. Place in freezer and enjoy when firm.

LEMON OLIVE OIL CAKE WITH BLACKBERRIES, PISTACHIOS + CARDAMOM COCONUT CREAM gluten-free, vegetarian 2 cups almond flour 1 cup millet flour 1 tsp baking soda 1 tsp cinnamon ½ tsp Himalayan sea salt 1 tbsp chia seeds 4 eggs 1 cup coconut sugar + ¼ cup 2 tsp vanilla 2 tbsp lemon zest juice of 1 lemon + ¼ cup 1/3 cup olive oil 1 pint blackberries ¼ cup chopped pistachios

BLACKBERRY CARDAMOM COCONUT WHIPPED CREAM: 1 can coconut milk (refrigerated overnight, stored upside down) ¼ tsp cardamom 1 tsp vanilla 3 tbsp coconut sugar 3 blackberries

Preheat oven to 350°F. In a small bowl, add almond flour, millet flour, baking soda, cinnamon, salt and chia seeds. Set aside.

In the bowl of a stand-up mixer, add 1 cup coconut sugar and eggs. Whisk together on medium to high for about 5 minutes. While running, add vanilla, lemon zest, juice from one lemon and olive oil. Continue to whisk for 2-3 minutes. Add dry mix to wet. Stir to combine. Pour 2/3 of batter into a cake oiled cake pan. Add a layer of blackberries on top. Pour the rest of the batter on top of blackberries and top with pistachios. Bake in the oven for 45-55 minutes.

When cake is done, set aside. In a small saucepan, heat ¼ cup coconut sugar and ¼ cup lemon juice. Bring to a boil.

Remove from heat and pour on top of cake.

Meanwhile, make the coconut whipped cream. Open a can of coconut milk and scoop out the coconut cream (should be separate from the water). Place in the bowl of a stand-up mixer. Add cardamom, vanilla, coconut sugar and blackberries.

Whip together on high for 3-5 minutes.

Serve cake with cream on top.

CRANBERRY BLISS BARS gluten-free, vegetarian CRUST INGREDIENTS: 1 tbsp chia seeds 1 1/2 cups almond meal 1/3 cup coconut flour 1/2 cup tapioca flour 1/4 cup arrowroot powder 1/4 cup coconut sugar 1/2 tsp sea salt 1 egg 1/2 cup vegan butter 1 tsp orange zest FROSTING: 2 cups cashews 1 tsp vanilla ¼ cup lemon juice 1/3 cup coconut oil 1/3 cup coconut sugar TOPPING: Dried cranberries 1 tbsp orange zest

Preheat oven to 350°F. In a small bowl, combine 1 tbsp chia with 3 tbsp water. Stir to combine. Allow to sit for 5 minutes, until chia forms gel-like consistency. In a food processor, combine dry crust ingredients. Pulse a few times.

Add vegan butter, orange zest and pulse until combined and crumbly. Add egg and chia “egg,” pulsing to combine to form a dough consistency.

Press dough into an 8 x 8 baking dish. Bake in the oven for 40-45 minutes.

Meanwhile, make the frosting: In a high-speed blender, blend cashews, vanilla, lemon juice, coconut oil and coconut sugar.

Spread the frosting on top of the crust. Top with cranberries and orange zest. Place in the refrigerator for 20 minutes before serving.

APPLE RASPBERRY HAND PIES gluten-free, vegetarian CRUST INGREDIENTS: 1 tbsp chia seeds 1 1/2 cups almond meal 1/3 cup coconut flour 1/2 cup tapioca flour 1/4 cup arrowroot powder 1/4 cup coconut sugar 1/2 tsp sea salt 1 egg 1/2 cup vegan butter FILLING: 2 gala apple, diced 1 tbsp lemon juice 1 tsp cinnamon 3 tbsp coconut sugar ½ cup raspberry jam

Preheat oven to 350°F. In a small bowl, combine 1 tbsp chia with 3 tbsp water. Stir to combine. Allow to sit for 5 minutes, until chia forms gel-like consistency. In a food processor, combine dry crust ingredients.

Pulse a few times. Add vegan butter, and pulse until combined and crumbly. Add egg and chia “egg,” pulsing to combine to form a dough consistency. Roll out dough on a parchment paper. Cut into circles (or any other fun shape) Meanwhile, assemble the filling. In a bowl, combine chopped apples with lemon, cinnamon and sugar.

Assemble hand pie: Spread about ½ tbsp of raspberry jam on dough. Place a scoop of filling in the center of each pie bottom.

Cover with pie tops and seal by pressing edges together with a fork. Bake in the oven for 40 minutes.

SUGAR COOKIES gluten-free, vegetarian 1/2 cup almond flour 3/4 cup arrowroot flour 1/4 coconut flour 1 tsp baking powder 1/4 tsp sea salt 1/2 cup coconut sugar 1 tbsp vanilla 2 eggs 1/2 cup coconut oil

Topping: Natural colored sugar sprinkles In a large bowl, combine dry ingredients. In a small bowl, whisk together wet ingredients. Pour wet ingredients into dry ingredients and blend until smooth. Dust kitchen surface with flour. Roll out dough into a thin layer and cut with cookie cutter. Place on a baking sheet and sprinkle with sugar. Bake for 10-12 minutes and serve with Baileys.

PURELY CHATTING with

Remi Ishizuka

Remi is a passionate health-nut + fitness guru, living in LA. We connected with her a while back, after her stunning Instagram caught our eye.

We are now lucky to call her one of our "Purely Bloggers"! Here we chat with Remi about all things health, fitness + blogging. After you get the scoop here, make sure to head over to her beautiful website!

WHAT INSPIRED YOU TO BECOME A SOCIAL MEDIA INFLUENCER? It happened organically. I always enjoyed exercising, but when I found an amazing community of healthy food bloggers on Instagram, it inspired me to start eating healthy and it quickly turned into a passion. One thing just led to another and the community continues to inspire me to keep things interesting everyday!

WHAT IS YOUR FAVORITE CONTENT TO POST? It's always changing. It first started with breakfast bowls, then I started mixing in fitness and style. I like posting little glimpses of everything.

DO YOU HAVE A BACKGROUND IN PHOTOGRAPHY? I don't! but I've always been interested in it. I just bought myself a nice camera for Christmas so I'm super excited to learn how to use it.

YOU’RE BIG ON BBG WORKOUTS. FOR OUR FANS WHO AREN’T FAMILIAR WITH BBG, CAN YOU GIVE US A QUICK RUNDOWN? It's a 12 week fitness program that you can do in the comfort of your home and it's one of the most effective workouts I've ever done. It uses a

combination of body weight and plyometric circuit training and cardio. The best (and worst) part of it is that it only takes 28 minutes of your day, but it's the hardest and longest 28 minutes you'll experience.

THE WORKOUTS AREN’T EASY! WHAT KEEPS YOU MOTIVATED? It keeps me motivated knowing that I feel good when I'm in my routine. I feel better, I'm happier, I have more energy, and I'm more productive. I used to feel so tired and lazy, and sometimes I forget that I was like that! I found a routine that really works for me, and that's what keeps me going.

MORNING OR NIGHT FOR WORKOUTS? Lately morning workouts because I get it out of the way and I like starting my day feeling refreshed. Otherwise, It's something that lingers on my mind all day :)

WHAT’S YOUR FAVORITE CARDIO EXERCISE? I really enjoy LISS (low intensity steady state) because I'm able to multi-task (check emails and work) while power walking on the treadmill.

DO YOU FOLLOW ANY TYPE OF DIET? No, but I eat mostly plant-based foods and I generally avoid processed sugar.

I enjoy eating fruits and vegetables, but sometimes I'll just feel like eating a burger, and I don't feel bad about it. I'm a big believer in balance.

WE’RE BIG BELIEVERS IN THE 80/20 RULE. WHAT ARE YOU EXCITED TO INDULGE IN THIS HOLIDAY SEASON? I'm really looking forward to all the sweet treats that will be around my family's holiday gathering this year. My parents have always eaten very healthily, but they also really know how to indulge! There's usually a big beautiful cake with tons of fruit and delicate Japanese confections and they all taste so amazing!

rrayyme.com

RECIPE // MATCHA VANILLA SHAKE 1 cup almond milk 1 tbsp Ocha Matcha Powder 1 tbsp honey 1/2 scoop Vega Sport Vanilla Protein 1/8 squeeze of lemon 1/2 tbsp hemp seeds 1/4 cup Coconut Bliss Vanilla Ice Cream (optional) Handful of ice Blend all ingredients together in a high-speed blender.

happy holidays!