JULY, 2018
PURELY SUMMER a purely elizabeth publication.
// TALKING TOAST With Rachael DeVaux and the founders of the trend setting Vegas toast bar, Toast Society.
SPOTLIGHT ON REISHI
Our new favorite glowy ingredient. Find out why!
a gluten-free publication
summer cookout Host a magical outdoor dinner party with these 5 fresh, seasonal recipes.
the glow issue.
Introducing the Glow Issue. You know that feeling during the summer after you spend a long day outdoors and you come inside feeling glowy and refreshed? This summer’s issue of the Purely Magazine is all about capturing the feeling of glowy bliss through nutrient-rich recipes, superfoods and some of my favorite warm weather essentials for added energy and beauty benefits. Being that I spend a lot of time traveling, I wanted to create an easy on-the-go snack that I could feel good about putting into my body. Our new line of Grain-Free Superfood Bars are just that. The salty-sweet crunch keeps you full longer, and our not-so-secret ingredient, reishi mushroom extract, provides you with vibrant health benefits to keep you glowing all summer long. When I began incorporating reishi into my diet and realized it’s potent powers, I strived to create a product that would be easy to eat no matter when or where I needed an immuneboosting snack. These magical bars are free of grains, lightly sweetened with coconut sugar and are the perfect way to give back to your body and mind this summer. In between the busy summer sprint, take time to schedule an outdoor dinner with friends and family to appreciate fresh, seasonal foods, spend time in nature and look to powerful superfoods like reishi to keep you energized. We hope the Glow Issue provides you with inspiration and energy to embrace the long, radiating days this summer season. Best,
Copyright © 2018 by purely publishing, inc.
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INGREDIENT SPOTLIGHT: REISHI MUSHROOM The unexpected ingredient that packs a major nutrient punch.
Referred to as the “Mushroom of Immortality”, Reishi is known to aid the body’s response to stress and supports a healthy immune system. Sounds pretty magical, right? The dynamic benefits of this adaptogenic herb fuel our newest addition to the Purely Elizabeth product line. After a year of testing and refining, we are excited to share our Grain-Free Superfood Bars with Reishi to keep you glowing all year-round.
Our Grain-Free Superfood Bars give you that distinctive Purely Elizabeth taste of saltysweet with a chewy crunch that leaves you satisfied and ready to take on your day. We added healthy fats like cashew butter and coconut oil to keep you full longer, and nuts and seeds for an energizing bite. So, why add mushrooms?
THE SCOOP ON REISHI: The Reishi Mushroom, or “Lingzhi” in Chinese, has been cherished by Asian societies for thousands of years. The powerful properties in this magic mushroom have been known to provide overall well-being to the body. From helping the body adapt to stress to supporting a healthy immune system, we wanted to make it easy to get your daily serving of vitality through a delicious snack. • The Reishi extract we use in Purely Elizabeth bars is scientifically proven to provide an adequate amount of healthy prebiotics, beta glucan and adaptogens • Studies have shown that Reishi extract containing beta glucan supports overall physical health and a healthy immune system
HOW TO GET YOUR DAILY DOSE OF GLOW 1. Wake-Up Call: Add a serving (1 tsp) of Reishi powder to your smoothie, Matcha Latte or whatever gets your up in the morning! 2. The All Day Affair: Get your daily dose just as our founder, Elizabeth by adding 1 tsp of Reishi powder to your reusable water bottle in the morning and sip on those glowing benefits all day. 3. 3pm Pick-Me-Up: Grab one of our new Purely Elizabeth Superfood Bars and say goodbye to the afternoon slump. 4. Sweet Dreams: Add your favorite Reishi powder to your tea at night to reset your body and mind before bed. 5. Face Lift: Start and finish your day with Moon Juice's Beauty Shroom Plumping Jelly Serum made with Reishi to protect your skin against stressors and give you all-day hydration.
• An adaptogen is a natural substance considered to help the body adapt to stress and to exert a normalizing effect upon bodily processes
Reishi comes in many different forms to fit any lifestyle including powders, teas, Reishi-infused health drinks, beauty products and our grain-free bars. Here's how to get your daily dose ...
Our bars come in 4 flavors: Coconut Cashew, Peanut Butter, Banana Nut Butter and Chocolate Sea Salt. You can find online through our website, Amazon and select retail stores.
PURELY CHATTING With Toast Society
INSPIRE
M
Meet Rachael, Maddie and Alissa, co-
founders of Toast Society Cafe. These
three inspiring female entrepreneurs
sat down with us to talk all things
toast, nutrition and opening a cafe in
Las Vegas. Plus, co-founder, Rachael
of @rachaelsgoodeats, fills us in on
the inspiration behind the amazing
menu. Read on to learn more about
PURELY
nourishing the body coincided perfectly with the vision of Toast Society and I set out to create a menu of gourmet toasts, smoothies and nourishing bowls. I want people to not be overwhelmed by the thought of healthy eating, but to enjoy the simplicity of our ingredients and the feel good foods we are proud to serve.
WHAT ARE YOUR FAVORITE ITEMS ON THE MENU?
their exciting story ... WHERE DID YOU GET THE INSPIRATION BEHIND THE CAFE? Rachael: Maddie and I have wanted to open up a healthy café together since we were younger, but it wasn’t until April 2017 we finally made the plunge. Maddie and Alissa were inspired by the vibrant, upbeat & healthy cafés they visited while traveling throughout Southeast Asia. They knew that Las Vegas (where they both reside) needed more healthy places like that. They also noticed the rise of avocado toast and combined it with Maddie’s idea of a Toast Bar and before they knew it, they began writing the business plan. Toast has been around forever and it’s such an easy food to transform into an aesthetically pleasing, healthy meal… so much more than just a trend. We all loved the thought of a clean and minimalistic approach with a simple menu. That’s where I came in— My philosophy on health, wellness, and
Rachael: House Favorite with Egg & Breakfast Crunch with Purely's OG granola on top Alissa: Toast & Lox and our Blue Majik Chia Breakfast Smoothie Maddie: The house favorite and our loaded coco yogurt bowl
AS NEW CAFE OWNERS, WHAT ARE SOME OF THE HIGHS AND LOWS YOU’VE EXPERIENCED SO FAR? Maddie: It’s been a crazy journey thus far. It still hasn’t hit us that Toast Society is alive and breathing after 13 months building from the ground up. We’ve all three really had to take a step back in order to realize what we’ve accomplished and it feels incredibly rewarding. Although it wasn’t an easy road to get to where we are now (our vision was doubted countless times), nothing makes us happier than seeing our customers come in to see us and enjoy TOAST! We are so proud of our
partnership together, our employees, and everyone who has supported us! Rachael: Obviously the hardest part is living in a different state!! I would love to be at TS everyday, but until we open up another location in Seattle (fingers crossed), I’m sure I’ll be in Vegas at least once a month.
WE CAN OBVIOUSLY TELL YOU’RE BIG HEALTHY FOODIES... RACHAEL, AS A REGISTERED DIETITIAN, WHAT IS YOUR NUTRITION PHILOSOPHY? I designed the menu to focus on real, wholesome and minimal ingredients; recipes that I love to make in my own kitchen. We stick to lower in sugar smoothies, nothing processed or artificial, and our main sweetener that we use is raw, organic honey. My nutrition philosophy has always been that eating healthy can be simple & enjoyable! You don't have to deprive yourself of the foods you love, it’s about learning how to make the swap for healthier ingredients instead.
WHAT ARE SOME OF THE OTHER FUN FOOD TRENDS (BESIDES TOAST!) THAT YOU’RE INTO? Rachael: I've been hooked on the matcha + collagen + SunPotion train for a while now... but ever since opening the café, it's definitely been revved up since we have all the ingredients at our fingertips all day.
Alissa: My partners make fun of me because prior to Toast Society, I drank only black drip coffee. Now, I’ve stepped up my game and put together new concoctions. My go to is an unsweetened almond milk latte with collagen, mct oil, and cocao butter. Maddie: Matcha with oat milk and ashwagandha. If you haven’t tried oat milk yet, you are missing out on the new alternative milk trend. It’s my new go-to! www.toastsocietycafe.com
EAT
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farm to table to grill. Fresh summer produce inspired our vegetable-forward menu perfect for a magical outdoor dinner with family and friends this season. Impress your guests with this spread of simple recipes powered with super foods guaranteed to make you feel good this summer.
VINAIGRETTE: 1/4 cup white wine vinegar 3/4 cup extra-virgin olive oil 1/4 teaspoon salt 1/2 teaspoon pepper 1 tablespoon Dijon Mustard Optional: pinch of sugar for a little sweetness In a small bowl, whisk together vinegar, mustard, salt, pepper (optional pinch of sugar). Slowly add oil, whisking until emulsified or simply shake the ingredients in a jar.
farmer's salad gluten-free
1/3 head of raw green cauliflower 4 hard boiled eggs 4-6 small rainbow carrots, whole 1-2 beets baked, cut in quarters 2 bell peppers, sliced in quarters 3 zucchinis, sliced 2 radishes, sliced 2 cups cooked quinoa 3 handfuls arugula 2 small baked gold beets
OPTIONAL TOPPINGS: mint chunky feta Preheat oven to 400°F. In a medium bowl, add carrots, bell peppers and zucchini and coat with olive oil, salt and pepper. Bake for 30-35 minutes or until veggies are desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a knife can easily pierce through. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes, and eggs. Top with mint, chunky feta and drizzle with vinaigrette.
elote gluten-free
6 fresh ears of corn 1/4 cup mayonnaise 1/4 cup Greek yogurt 1/2 cup cotija cheese 1 large garlic clove minced 1/2 teaspoon chili powder
TOPPINGS: cotija cheese chopped cilantro lime juice
Preheat grill to medium-high heat. In a medium bowl, add mayonnaise, yogurt, cotija cheese, minced garlic and chili powder. Stir to combine. Pull husk of corn back to form handle. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Transfer corn to large serving dish. Using a large spoon, drizzle cheese mixture to coat. Sprinkle with extra cheese, cilantro, chili powder and serve with lime wedges.
summer veggie tart gluten-free
GLUTEN-FREE CRUST: 1/2 cup gluten-free oat flour 1/3 cup ground almond flour 2 tbsp corn starch 1/2 tsp sea salt 3 tbsp cold-pressed coconut oil or organic butter 3 tbsp ice-cold water GARLIC GOAT CHEESE SPREAD: 3/4 cup whipped goat cheese 3/4 cup cream cheese 1 garlic glove, minced 1 tsp salt 1 tablespoon freshly minced herbs (options: rosemary, basil, oregano) TOPPINGS: 2-3 medium heirloom tomatoes 2-3 radishes, sliced micro-greens toasted pine nuts
Preheat oven to 350°F. Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the center until a dough forms. Gather the dough into a ball, wrap, then chill for about 30 minutes. Press the dough evenly into a circle. Prick the bottom with a fork and blind bake for about 25 minutes or until set and edges are golden brown. While crust is baking, make goat cheese spread. In a medium bowl, combine whipped goat cheese, cream cheese, minced garlic, salt and herbs. Whip together until smooth and creamy. Remove crust and cover bottom with garlic and herb goat cheese spread. Top with heirloom tomatoes, radishes, micro-greens and toasted pine nuts. Serve warm or room temperature.
blueberry shrub + prosecco cocktail gluten-free
COCKTAIL: 1 1/2 tbsp blueberry shrub (see recipe) 3/4 oz fresh lemon juice 1 1/2 oz vodka 3 oz prosecco 5 blueberries, to garnish Sprig of fresh thyme, to garnish In a cocktail shaker, combine the shrub, lemon juice and vodka with ice. Shake vigorously for 15 seconds and then strain into an ice-filled rocks glass. Top with prosecco and garnish with the blueberries and thyme.
BLUEBERRY SHRUB: 4 cups fresh blueberries 2 cups cider vinegar 2 cups sugar Place the blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least 3 days. Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids. Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.
raspberry coconut nice cream gluten-free, vegan 1 can (13 oz) full fat coconut milk 1 1/2 cup raspberries 1/3 cup coconut sugar pinch of sea salt 1 tsp pure vanilla extract a scant tbsp of cornstarch
blender or in a mixer. In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.
TOPPINGS: Purely Elizabeth Original Ancient Grain Granola Frosted Raspberries
Pour the warm mixed coconut milk through a sieve into the coconut-cornstarch mixture and mix until evenly combined. Discard the raspberry seeds in the sieve. Leave the bowl in the fridge to cool completely.
In a medium pot over medium heat, warm half of the coconut milk, raspberries, the sugar and a pinch of salt. Whisk frequently and take off the heat once the sugar is dissolved, the raspberries have fallen apart and the coconut milk has a nice pink color. Blend everything with a hand
Once cooled, churn the mixture in your ice cream machine according to the manufacturer’s instructions. Let the ice cream set fully in the freezer. Top with frosted berries and Purely Elizabeth Original Ancient Grain Granola.
GRANOLA 5 WAYS An ode to our favorite food, 5 recipes to help you get your granola fix this season.
WAFFLE ICE CREAM SANDWICH
gluten-free, grain-free
WAFFLE INGREDIENTS: 1 cup almond flour 1 tbsp coconut sugar 1/4 tsp baking soda 1/4 tsp salt 2 tbsp coconut oil, melted 3 eggs 1/4 cup coconut milk SANDWICH INCLUSIONS / TOPPINGS: ice cream Purely Elizabeth Grain-Free Granola 1/4 cup of chocolate chunks, melted (to dip sandwich in) superfood powders to make vibrant ice cream colors (pitaya, turmeric, blue spirulina, matcha) Make Waffles: In a large bowl, combine dry ingredients. Whisk in coconut oil, eggs and coconut milk. Pour batter into waffle maker. Cook according to waffle maker instructions. Set aside and allow to cool. Scoop ice cream onto one waffle and top with the other to create sandwich. Place in freezer to set. When the sandwich is set, dip in melted chocolate and roll in topping. Place back in the freezer until you’re ready to serve.
GRAIN-FREE PANCAKE TACOS gluten-free, grain-free Birch Benders Paleo Pancake Mix Coconut Cult yogurt mixed berries Purely Elizabeth Coconut Cashew Grain-Free Granola coconut nectar Make pancakes according to packaging instructions, allowing for a thinner, larger pancake to create the best “taco� shell. Assemble taco with a scoop of coconut cult, berries and granola. Top with coconut nectar and enjoy with your hands!
BLUEBERRY LEMON OAT MUFFIN gluten-free 1 Purely Elizabeth Blueberry Lemon Vibrant Oat Cup 3 tbsp milk of choice 1 egg 2 tbsp yogurt of choice lemon zest Shake contents of the oatmeal cup to evenly distribute. Add milk and egg to oatmeal cup. Stir to combine. Option to lift half of the oatmeal contents and fill the middle with granola topping OR add granola to top of oatmeal contents before microwaving. Heat in the microwave for 1:30 – 2 minutes or until the muffin begins to form in microwave. Allow muffin cup to sit for 1-2 minutes for oats to firm and cool. Carefully flip cup over onto a plate and top with lemon zest, yogurt and more granola if desired.
GRILLED PIZZA WITH ARUGULA, CHERRIES, RICOTTA + COCONUT CASHEW GRANOLA gluten-free, grain-free 1 pizza crust (I used Trader Joe's Cauliflower Crust) 2 tbsp olive oil 1 tbsp garlic, minced 4 oz Kite Hill Vegan Ricotta, crumbled 1 cup cherries, pitted and halved 1 cup arugula Balsamic glaze 1/2 cup Purely Elizabeth Coconut Cashew Granola Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of the pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes. Remove from grill and top with arugula, balsamic drizzle and granola.
KALE STRAWBERRY SALAD WITH LEMON DRESSING + GRANOLA CROUTONS gluten-free 2 bunches of lacinato kale, rib removed and finely shredded 3/4 cup strawberries, thinly sliced 3 tbsp olive oil 1 lemon, juiced 1 tbsp smooth Dijon mustard 1 1/2 tsp honey Himalayan Sea Salt, to taste
TOPPINGS: shaved Parmesan cheese Purely Elizabeth Ancient Grain Granola In a large bowl add shredded kale and strawberries. In a small bowl, add olive oil, lemon, mustard, honey and salt. Whisk to combine. Pour desired amount of dressing over greens. Toss to combine and serve with Parmesan cheese and granola on top.
MATCHA HONEY TOAST // FROM INSTAGRAM'S TOAST QUEEN
2 slices of gluten-free bread (or bread of choice) 2 heaping tbsp thick coconut yogurt (or yogurt of choice) 1/2 tsp matcha 1/2 tsp honey (or to taste) 2 tbsp Purely Elizabeth Banana Nut Butter Grain-Free Granola
OPTIONAL TOPPINGS: 1/2 banana, sliced edible flower petals
MEET ADELINE OF VIBRANT & PURE. Vibrant & Pure is a unique space that melds together the worlds of healthy living and innovative food styling and design. Adeline enjoys challenging the status quo by developing beautifully vibrant recipes using only the purest of real food ingredients. vibrantandpure.com
Pop the bread into the toaster to toast and then prepare the matcha yogurt spread. In a small bowl, combine yogurt, matcha and honey and stir until fully blended into a light green colored spread. Spread matcha honey yogurt onto toast and top with granola, sliced bananas (optional), and edible flower petals (optional).
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