november, 2015
purely november. a purely elizabeth publication.
purely wish list. Consider your holiday shopping done! Gifts for him, her, the home, the kitchen + more.
a must-make holiday
brunch
Apple Rosemary Galette, Pumpkin Waffles, Cranberry Ginger Oatmeal Bake + Shaved Brussels Sprout Salad.
Welcome
to the november mini mag!
This holiday season, we're working on taking a step back and reflecting on everything in life (big and small) that we are grateful for. There will always be hurdles in our lives that are overwhelming and stressful, but that will never change. The negatives will always be there—the secret is focusing on the positives. This month, we challenge you to write down 10 things (or 20) every day that you're grateful for. Loop it into your morning routine and write while you're enjoying your morning coffee (that you're definitely grateful for)! Keeping a gratitude journal reinforces the positives in your life since it's quite easy to focus on the negatives. You'll be amazed by the number of positives you write down! " I believe life is about enjoying the simple moments, challenging yourself in new ways, and constantly improving."
new stores: You can now find us at... Hanson's Market Pacific Coast Greens Rainbow Acres Sol Food Natural Market
#eatpurely [ tag us in your healthy food pics with #eatpurely + we will repost our favorites ]
purely holiday
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1. purely elizabeth: eating purely cookbook 2. shop terrain: trio dipping tray 3. east dane: french press 4. the citizenry: planters 5. illume: balsam + cedar soy candles 6. east dane: men's gloves 7. mark + graham: ash wood bottle opener 8. wayfair: bamboo ipad stand 9. nixon: time teller watch 10. obey: hat
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for the office thirteen.
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for her seventeen.
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for THE GYM
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11. eat healthy designs: food pun pencil set 12. etsy: fruit + veggie calendar 13. far + wide collective: striped basket 14. madewell: softplaid scarf 15. 31bits: droplet bracelet 16. leif shop: canvas pencil pouches 17. sw basics: diy skincare essentials 18. koral: surge leggings 19. s'well: teakwood water bottle 20. manduka: skidless yoga mat towel 21. one love organics: gardenia + tea antioxidant serum
Elizabeth launched her debut cookbook, Eating Purely this September and we couldn't be more floored by its success! Eating Purely is a collection of Elizabeth's favorite recipes, ranging from brunch and salads to vegetarian mains and seasonal menus. The book is focused on cooking with whole foods that are naturally gluten-free, nutrient-rich and mostly vegetable based. // Order Eating Purely
hear what customers have to say ... "The Eating Purely cookbook is PURELY amazing. The book is filled with delicious (& easy!) recipes, beautiful photography, and interesting nutrition facts and tips. I've made two recipes so far and both have been out of this world! ..." "I swear by this cookbook! I've recommended it to my family, friends, and coworkers. It's my cooking bible..." "... The book itself is a decorative piece for your kitchen plus the images are beautiful. A must!!"
“i love the philosophy of elizabeth’s eating purely principles, which make healthy eating accessible to all. the recipes in the cookbook are easy to prepare, creative, and totally delicious . . . plus, they are purely healthy.” —bobbi brown, founder + cco of bobbi Brown Cosmetics
thanksgiving brunch
all of the people you love are already in one place—so gather 'round the table once more and dig into a sweet, savory + dangerously delicious breakfast feast. after all, it is the holiday season!
cranberry ginger oatmeal bake gluten-free, vegetarian 1 cup cranberry ginger compote 1 cup almond milk 1 cup Purely Elizabeth Original Ancient Grain Oatmeal 1 egg 1 tbsp vanilla 1 tsp cinnamon 2 tbsp maple syrup
Preheat oven to 350°F. In a cast iron skillet over medium heat, add cranberry ginger compote. Sauté for 2 minutes. Add almond milk, oatmeal, egg, vanilla, cinnamon, and syrup. Stir to combine, 3–5 minutes. Put the skillet in the oven and bake for 12 minutes. Serve with maple syrup drizzled on top.
cranberry ginger compote gluten-free, vegan 1 bag of cranberries 1 cup of coconut sugar Juice of 1 lime Zest of 1 lime 1/3 cup of water 1 tbsp fresh grated ginger Put all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes, until cranberries have popped and sauce is thickened to desired consistency.
apple rosemary galette with maple syrup + a dash of cinnamon gluten-free, vegetarian crust ingredients: 1 tbsp chia seeds 1 1/2 cups almond meal 1/3 cup coconut flour ½ cup tapioca flour ¼ cup arrowroot powder ¼ cup coconut sugar ½ tsp sea salt 1 egg 1/2 cup vegan butter, 1 tbsp for crust 1 tbsp maple sugar
filling ingredients: 2 gala apples, sliced thinly 1 tsp cinnamon Rosemary 3 tbsp maple syrup 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. On a parchment paper, roll out dough to a 1/2” thick circle. Place parchment paper on baking sheet. Arrange apples in the center of the circle. Fold the sides of the pastry, enclosing the fruit. With the remaining 1 tbsp of butter, brush the crust and sprinkle with crust with maple sugar. Drizzle maple syrup and cinnamon over fruit and some rosemary. Bake for 45 minutes.
Eggs Over Swiss Chard, Mushrooms + Potatoes with pistachio pesto gluten-free, vegetarian 1 large purple sweet potato, 1/4'’ slices 1 tbsp olive oil 2 tbsp garlic, minced 2 cups shredded swiss chard 1 cup shitake mushrooms 3 eggs Pistachio Pesto: 3 cups basil 1 clove garlic 1/2 cup pistachios ¼ cup fresh lemon juice ½ cup olive oil Himalayan sea salt, to taste
In a food processor, combine the basil, garlic, pistachios, lemon juice, and olive oil. Process until smooth. Add salt to taste. Set aside. Preheat oven to 350°F. In a saucepan, bring water to a boil. Add sliced potato and cook 3-5 minutes. Strain and set aside. In a cast-iron skillet over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes. Add mushrooms and Swiss chard and sauté for 5-7 minutes. Stir in sliced potatoes. With a spoon, make 3 indentations in the vegetables. Bake in the oven for 10 minutes. Drizzle with pesto and serve.
pumpkin waffles with apple cider syrup gluten-free, vegetarian 2 ¼ cups Purely Elizabeth Original Ancient Grain Oatmeal 1 tbsp baking powder ¾ tsp salt 2 tsp pumpkin pie spice 3 tbsp coconut sugar 3 eggs 2/3 cup almond milk ½ cup olive oil ½ cup packed pumpkin puree 1 tbsp vanilla extract Apple Cider Syrup: ½ cup maple syrup 1 cup apple cider
In a food processor, add oatmeal and process until a flour-like consistency. Add “oat flour” to a large bowl, along with dry ingredients. Whisk in eggs, almond milk, olive oil, pumpkin puree and vanilla. Allow to sit for 5-10 minutes. Heat a waffle maker and cook waffles according to machine directions, about 5–7 minutes per waffle. Meanwhile, make apple cider syrup: Add the syrup and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Serve over waffles.
Shaved Brussels Sprout Salad with avocado, parmesan, pomegranate seeds + lemon vinaigrette gluten-free, vegetarian 2 cups finely shredded Brussels sprouts 2 cups finely shredded kale Âź cup pomegranates Âź cup pecorino cheese 1 avocado, pit and skin removed, diced
Dressing: 1 lemon 1 tbsp olive oil 1 tsp Dijon mustard 1 clove garlic, minced 2 tsp maple syrup salt to taste In a large bowl, combine salad ingredients. In a small bowl, whisk together dressing ingredients. Toss salad with dressing and serve.
have a purely wonderful november!