JUNE, 2019
PURELY SUMMER a purely elizabeth publication.
a gluten-free, plant-based publication
my favorite summer wardrobe find via resort wear boutique @thatsunnyspot
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This year, we held a brand foundation workshop in which we were tasked with defining Purely Elizabeth’s belief and purpose in just one sentence. This exercise required us to revisit our mission statement and purpose in light of our 10 year anniversary and to dig deeper into why Purely Elizabeth exists and what our path will be as we grow and change in the next 10 years. Two things I’ve always known: I want Purely Elizabeth to be more than just a food brand and I want to help people. After hours of soul searching we distilled our belief and purpose into what I think is the essence of Purely Elizabeth: We believe that food can heal, and we aspire to bring holistic well-being to more people through nutrient-rich living that helps you thrive on your wellness journey.
the thrive issue
When I think about thriving on your wellness journey, it’s about more than what you eat. Wellness requires a holistic approach that involves mind, body, relationships and the planet. Our Purely Pillars touch on each of these facets: YOU ARE WHAT YOU EAT Focus on whole plant-based foods, adding in nutrient-rich ingredients. Limit inflammatory foods.
80/20 RULE Life is about balance. 80% of the time be your healthiest self. 20% of the time indulge — guilt-free. LIVE YOUR BEST LIFE Live with intention. Innovate, evolve, grow and be grateful every day. GOOD HEALTH IS MORE THAN DIET Exercise, stress management, healthy relationships and a positive mindset are equally important.
We believe that wellness is a journey — something that you work on every day and can never be checked off your list. It involves experimenting with different diets and exercises, setting boundaries at work and in relationships and being in tune with yourself and how you’re feeling both physically and mentally. There will always be highs, lows and setbacks, but that is life and we want to be there to help you thrive on that journey. We hope you enjoy our Thrive Issue and have a purely amazing summer!
Copyright © 2019 by Purely Publishing, Inc.
purely love
BEACH EDITION
seersucker bikini
beach
straw tote
umbre
lla
rose crystal sunglasses
cocktail floats
ak te ng sli air ch
espadrille sandals
outdoor pendant lamp
coffe
e tab le boo k
turkish pool towel
PURELY OBSESSION
tropical underwater camera ocean cleanser
sea salt + coconut soy candle
this sunscreen is a must-have! it has a smooth, creamy texture and a mild non-sunscreen scent!
body butter sunscreen
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mas e c fa
insta
FAMOUS A FEW OF OUR FAVE PURELY ELIZABETH CREATIONS TOO PRETTY NOT TO SHARE
WHAT’S IN YOUR FRIDGE? Dr. Tiffany Lester is a primary care doctor at Parsley Health which takes a comprehensive, functional approach to treat the whole person. She is a farmacy foodie who believes we all have the ability to take charge of our health. While Tiffany may prescribe short-term, specific diets to heal chronic conditions in her patients, today she follows an intuitive, plantfocused diet. FAVORITE SNACK? Chocolate and sea salt pumpkin seeds are the highlight of my afternoons BEVERAGE? Pu-erh Root Kombucha — tastes just like root beer, but the healthy version SOMETHING YOU ALWAYS LOOK FOR ON A NUTRITION LABEL? How much sugar is in each serving STAPLE ITEM IN YOUR FRIDGE? Macadamia nut milk GO-TO EASY DISH? Grilled plantain — slice into rounds and sauté in coconut oil with a sprinkle of sea salt. So divine!
SOMETHING YOU DON’T MIND SPLURGING ON? Healthy meal delivery for my busy weeks like Good Eggs and Methodology WHO INSPIRES YOUR COOKING? My friends Wendy and Jess — that make it look easy to cook on a budget and be healthy at the same time KITCHEN APPLIANCE ALWAYS ON-HAND? My beloved Vitamix aka Vitey GO-TO ENTERTAINING DISH? Butternut squash vegan mac and cheese — both healthy and comforting NEWEST FOODS/HEALTH TREND? I am really intrigued by this new oat milk trend in terms of sustainability for production, long term effects on blood sugar, and creating a healthy option for individuals with nut allergies. GUILTY PLEASURE? Unreal Almond Butter Dark Chocolate Cups www.parsleyhealth.com
FAVORITE SUMMER PRODUCE? Watermelon
THRIVE PURELY
Our new Cauli Hot Cereal. A grain-free oatmeal alternative in a convenient cup!
FOLLOW ALONG FOR UPDATES PURELY_ELIZABETH /PURELYELIZABETH
10 NEW PRODUCTS LAUNCHING THIS JULY HERE’S THE LINEUP:
CAULI HOT CEREAL The first grain-free hot cereal made with cauliflower! Our Cauli Hot Cereal is made with a base of diced and freeze-dried cauliflower, coconut, chia + flax. Don’t be thrown off by the cauliflower, these have a similar taste and texture as traditional oatmeal, with less carbs! Available in: Strawberry Hazelnut + Cinnamon Almond
ANCIENT GRAIN BARS Hello portion control. Our awardwinning Ancient Grain Granola now in a delicious snack bar! The Chocolate Sea Salt and Vanilla Almond Butter bars are packed with a probiotic boost: GanedenBC30 — a patented strain of probiotics. Think a healthy twist on a classic, crunchy granola bar. Available in: Original, Blueberry Hemp, Chocolate Sea Salt Probiotic and Vanilla Almond Butter Probiotic
GRAIN-FREE GRANOLA + MCT OIL
COLLAGEN PROTEIN OATS We’ve boosted our superfood oat cups with grass-fed collagen and a NuttZo Nut Butter Squeeze Pack! These ultra-creamy oats are made with quinoa, chia and amaranth for 11g protein per cup. Your new travel must-have. Available in: Blueberry Walnut + Vanilla Pecan
The moment everybody’s been waiting for — new grain-free flavors! Made with nut butter and MCT Oil. MCT Oil or Medium-Chain Triglyceride Oil, a type of fatty acid derived from coconut oil, can be more easily digested and converted into energy compared to other fats, helping to keep you full longer. Checking all of the boxes, these have just 5-6g sugar, 5g protein and 7-8 net carbs per serving. Available in: Cinnamon Peanut Butter + Vanilla Almond Butter
PURELY CHATTING With Danielle Dietz-LiVolsi Founder + CEO of NuttZo
“I live by the philosophy of women supporting women. Women are a force when supporting each other.”
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INSPIRE PURELY
While in Cabo last winter, my good friend and fellow female entrepreneur, Danielle Dietz-LiVolsi and I came up with the idea to collaborate on a product. As an avid consumer of Danielle’s truly one of a kind nut and seed butters, it was a no brainer. The idea for our Collagen Protein Oat Cups was born! Here Danielle and I chat about life as an entrepreneur, finding balance and the power of women supporting women. You have such an incredible founder story, what was the inspiration for starting NuttZo? The inception of NuttZo began in April 2002 when we adopted our son, Gregory (then 3-1/2 years old). Greg was very malnourished and underweight for his age. He was also a very picky eater. Due to his orphanage diet of mostly porridges and watery soups, Greg struggled to swallow solid foods, especially animal protein, and he didn’t like the flavors of almost any American food. I racked my brain how to provide him a nutritious vegan protein source. One day I came up with the idea to blend different nuts and seeds, plus peanuts in my food processor to make a yummy, vitamin and mineralrich nut butter and spread it on a banana. Greg ate it and loved it! Voilà, NuttZo nut butter was born! In October 2008, I quit my full time, six figure job to start NuttZo. Logically this didn’t make sense but internally I was yearning to take a leap of faith and do something BIG.
Who has been one of the most influential people in your career and why? Definitely my first boss out of college. I worked for Hachette Magazines in New
York City and my boss, Phil Burrows, was one of a kind. The two things I remember most about him was his unwavering positive attitude and his tenacious confidence to land accounts. He saw something unique in me and took me under his wing. There is nothing more powerful than someone who can see your unique strengths and push you to be a better version of yourself. His guidance definitely shaped the rest of my professional life.
You just got back from volunteering in Peru, can you share about your foundation, Project Left Behind? At the same time I started NuttZo, my husband and I started a nonprofit 501c3 called Project Left Behind. After you adopt and meet all of the children in the children’s home, you wish you could help the children you ‘left behind’. We wanted to create an organization that could make a difference to these children. We had two priorities: #1- To make sure all donated dollars from NuttZo and outside donations went to the orphanages we were supporting. There would be no money being spent on overhead, salaries, etc. 100% is used for the children. #2 - I wanted to be able to build a lasting relationship with the orphanages. I visit every
orphanage we support. I’ve been to Nepal, India, Guatemala, Peru and Panama. I enjoy getting dirty, painting walls, building stone floors, and cooking with the children. We also take a group of women to Peru every year to volunteer. This trip is one of my favorite things to look forward to because it refocuses my attention and reminds me why we do what we do! Today, NuttZo is the primary financial source for multiple children’s homes and we plan to expand and grow our efforts as our brand grows. NuttZo is currently providing food, education, and medical support to underprivileged children in Nepal, Peru and India. This is a huge priority to the company and an integral part of our company culture and mission.
I feel so lucky that we connected early on in our businesses, what do you think has been the best thing about having a friend in the business? What advice would you give other women entrepreneurs? It is definitely a special bond, to have someone that knows exactly how you feel or what you are going through with day to day business operations is so helpful in such a stressful and demanding atmosphere. Our friendship is so authentic and that’s what I love the most about it. I personally have the utmost respect for you as a person and CEO. We share a mutual love for running our CPG companies and exploring new amazing foods and healthy finds, while pushing each other to drive our businesses forward. We can be sitting poolside in
COMING SOON! Cabo, sipping margaritas, sharing strategies and/or developing a co-branded product and it’s ALL what we call FUN! We cheer for each others victories. My advice would be for women to find an authentic friendship with another woman in the business. I live by the philosophy of women supporting women. Women are a force when supporting each other.
In addition to founder and CEO of NuttZo, you are also a mom! What do you do to maintain a work / life balance? I schedule ‘me time’ in my calendar. I really need a solid hour of downtime for my sanity so finding time to walk the dog on the
beach, or take an Orange Theory or yoga class is like brushing my teeth, it has to happen. The boys are older so it’s much easier to find time to spend with each of them doing what they love most. Greg and I love to go to the movies. Matthew and I spend time riding dirt bikes in the desert.
What advice can you offer women who are seeking to start their own business? Do IT! It’s never too late. Women are great at multitasking and women supporting women is such a HUGE benefit. Find your tribe. Keep kicking the idea down the road each week and have 1 person that you have to check in with so that you are sure you are getting something done each week.
the Whole Foods Market. I drove all the way up to LA to drop off a pretty NuttZo basket to the WFM buyer. It’s a 2 hour drive each way! I expected to speak with her for at least 5 minutes. The receptionist politely said the buyer wouldn’t see me and I would have to leave. I drove home and found an email in my inbox from the buyer saying my product would need to be in a tamper sealed container before she would ever try it. 6 months later I had solved that problem and was selling in 20 WFM stores!
What’s next for NuttZo? Can you give us any inside secrets of what to expect for new flavors or product lines coming out in the next year? We are launching an amazing Keto blend which I’m so excited about. My favorite snack is Live Beaming’s Carrot Muffin topped with 1/2 NuttZo Keto and 1/2 NuttZo Power Fuel plus Purely Elizabeth Coconut Cashew Grain-Free Granola! It’s decadent!
I know I can always go to you for the best advice (work or otherwise), what would you say has been your biggest lesson over the last 10 years? Never believe the first ‘no’ as the final answer, but hear it as a ‘no for now’ and then figure out another way to approach the situation. When i was trying to launch NuttZo in 2009 my number one goal was to get it into
CONNECT WITH DANIELLE www.nuttzo.com www.projectleftbehind.org
brekkie
AUSSIE-STYLE We took a lesson from the Aussies and whipped up a super extra brunch. Decadent toppings, trendy superfoods and beachfront location included.
EAT
PURELY
gluten-free, grain-free, vegan
mct granola bowl Purely Elizabeth Cinnamon Peanut Butter MCT Grain-Free Granola (available for purchase July 2019) cashew milk (or nut milk of choice) sliced bananas sliced strawberries coconut flakes optional toppings: edible flowers
Assemble granola and milk in a bowl and top with bananas, strawberries, coconut flakes and edible flowers.
paleo banana bread
gluten-free, grain-free
1 1/4 cups mashed bananas (about 3 medium ripe bananas, mashed) 1 tsp vanilla extract 1/4 cup almond butter 2 eggs, at room temperature 1/2 cup coconut flour 3/4 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt TOPPINGS coconut oil coconut yogurt orange slice honey raspberry
Preheat oven to 350°F. Line a loaf pan with parchment paper and spray with nonstick cooking spray. In a small bowl, combine coconut flour, baking soda, cinnamon and salt. In a large mixing bowl, combine bananas, vanilla and almond butter and mix until well incorporated. Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add dry ingredients and mix again until just combined. Pour batter into prepared pan and smooth top. Bake for 25-35 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes. Then carefully invert, remove bread from pan and place back on wire rack to cool completely. When ready to eat, coat sides with coconut oil (or butter or ghee) and sear on both sides for a crispy edge. Top with coconut yogurt, orange slices, raspberries and honey.
vegetarian
smashed avo toast avocado hemp seed pesto sprout radish crumbled feta cherry tomatoes juice from 1 lime wedge sourdough bread
HEMP SEED PESTO 3 cups basil 1/2 cup walnuts 2 cloves garlic 1/2 cup extra virgin olive oil 1 lemon juiced 1/2 cup hemp seeds Himalayan sea salt, to taste
Spread hemp seed pesto on toast. Then top with smashed avocado, sprouts, radishes, crumbled feta, cherry tomatoes and drizzle with lime. Sprinkle with sea salt.
sweet potato pancakes 6 tbsp tapioca starch 5 tbsp coconut flour 2 tsp baking powder 1 tsp cinnamon 1/4 tsp sea salt 3 large eggs 3/4 cup cooked sweet potato, mashed 1/3 cup unsweetened vanilla almond milk 2 tbsp pure maple syrup 2 tsp vanilla extract
TOPPINGS kiwi blueberries raspberries coconut yogurt maple syrup pistachios
Preheat a griddle to 350°F or medium heat. In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon and salt. In a large bowl, whisk together all the remaining ingredients until smooth and combined (you will have some small lumps from the potato). Add in the dry ingredients and whisk until smooth and just combined. Using a 1/4 cup scoop, spread each pancake out on the griddle. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake and the bottom is golden brown. Flip and cook another 6-7 minutes. Top with coconut yogurt, fruit, pistachios and drizzle with maple syrup.
gluten-free, grain-free
gluten-free, grain-free
veggie bowl mixed greens shredded carrots shredded cabbage halved cherry tomatoes roasted cashews poached egg mango lime dressing
In a large mixing bowl, toss greens, carrots, cabbage, cherry tomatoes, cashews and dressing until dressing is fully incorporated. Poach egg. Transfer salad to serving bowl and top with poached egg.
CAULIFLOWER 5 WAYS In honor of our Cauli Hot Cereal launching this July, we paid tribute to our favorite versatile veggie. We went both sweet and savory with five indulgent dishes and we swear they’re just as good as the originals!
ALMOND BUTTER + JELLY PIZZA gluten-free 1 Cauliflower Trader Joe’s Pizza Crust 2 tbsp Miyokos Vegan Butter 2 tbsp organic brown coconut sugar 1-2 tsp cinnamon 3 tbsp creamy peanut butter 1 1/2 cup frozen or fresh berries 2 tbsp water Cook cauliflower pizza according to instructions. While the pizza is cooking, make your fruit compote. Add frozen fruit to a medium saucepan over medium-high heat with water. Bring to a low boil, then cook for 2-5 minutes, until fruit is broken down and thick and jammy. Remove from heat until ready to serve. Remove crust from oven and coat with butter and sprinkle crust with cinnamon and sugar. Place crust back in oven and bake on broil for 2-3 minutes or until crust begins to brown. Remove from oven and top with peanut butter and berry compote. Serve warm.
CAULI HOT CEREAL gluten-free, grain-free, vegan Purely Elizabeth Cinnamon Almond Cauli Hot Cereal (available for purchase July 2019) strawberries bananas blackberries blueberries blue spirulina almonds gluten-free nut milk
PUMPKIN OAT MUFFIN CUP
1 Purely Elizabeth Prep Cauli Hot Cereal according to Original Superfood Cup instructions. TopOat with fruit, almonds 3 tbsp and nut milk. Option to almond add bluemilk 1 egg antioxidant spirulina for additional 1 tbsp maple syrup and anti-inflammatory benefits. 2 tbsp pumpkin purĂŠe 1 tsp pumpkin spice Shake contents of the oatmeal cup to evenly distribute. Add milk, egg and maple syrup to oatmeal cup. Stir to combine. Option to lift half of
SESAME CAULI WINGS gluten-free, vegan 1 small head cauliflower 1/2 cup almond flour 1/2 cup unsweetened almond milk 1/4 tsp sea salt 1/2 tsp ground black pepper 1/2 tsp garlic powder 1/4 tsp crushed red pepper flakes 1 cup crispy gluten-free panko bread crumbs SAUCE 4 tbsp maple syrup 2 tbsp liquid aminos 1/2 tsp sesame seeds 1/4 tsp ground black pepper 3/4 tsp ground ginger TOPPINGS chopped scallions white sesame seeds
Preheat oven to 450°F. Line a baking sheet with parchment paper. Chop the cauliflower into smaller pieces to resemble the size of wings. In a separate bowl, whisk the batter ingredients together, except the bread crumbs. Place the bread crumbs in a bowl. Toss the cauliflower in the mixture one at a time, shaking off excess batter. Do not soak. Then dip the cauliflower into the breadcrumbs to coat completely. Place onto the baking sheet. Repeat until all of the wings are coated. Bake for 22 minutes. While baking, prepare the ingredients for the sauce by whisking together. Remove from oven. With a pastry brush, brush the sauce onto the wings. Bake for another 5 minutes for the sauce to soak into the wings. Remove from oven and serve immediately. Enjoy!
BUFFALO CAULI PIZZA gluten-free, vegan Cappellos Grain-Free Naked Pizza Crust mozzarella cauliflower 2 eggs, scrambled 1 cup almond flour parsley Parmesan avocado Primal Kitchen Vegan Ranch Noble Made Mild Buffalo Sauce, 1/2 jar Preheat oven to 425°F. Chop cauliflower into small florets. Scramble 1-2 eggs in a large bowl and mix in cauliflower. Once mixed, add 1 cup almond flour. Place on baking sheet and cook for 15 minutes. Flip cauliflower and cook for another 15 minutes. Option to broil for a crispier finish. Remove from oven and pour 1/3-1/2 buffalo sauce jar on cauliflower and mix around. Bake pizza crust first and then add mozzarella, cauliflower and Parmesan and broil for 2-3 minutes. Top with parsley, avocado and ranch at the very end.
CAULI GNOCCHI vegetarian, gluten-free, grain-free Trader Joe’s Cauliflower Gnocchi Hemp Pesto (see p. 17) toasted pine nuts Parmesan extra-virgin olive oil lemon salt and pepper Cook cauliflower gnocchi according to directions. While the gnocchi is cooking, prep Hemp Seed Pesto and toast pine nuts. Once gnocchi are crispy, add Hemp Seed Pesto to pan and toss. Transfer gnocchi to bowl, top with toasted pine nuts, shaved Parmesan and drizzle with lemon juice, lemon zest, olive oil and salt and pepper to taste.
MCT GRANOLA 3 WAYS
MEET SELENA OF THE NUTRITIOUS KITCHEN The Nutritious Kitchen is a wellness platform where down to earth living merges with science based nutrition. Selena is the soon to be dietitian behind TNK who believes in taking a WHOLEsome approach to living well; combing the elements of nourishment, movement and mindset. Her mission is to inspire others to view food & movement as ways to fuel the body and feed the soul. In her free time, you can find her on a sunrise run, climbing mountains, dancing through the kitchen or throwing on a face mask. https://thenutritiouskitchen.co/
no bake peanut butter lovers’ cheesecake bars // From the Nutritious Kitchen makes 12 squares gluten-free, grain-free, dairy-free CRUST 3 cups Purely Elizabeth Cinnamon Peanut Butter Grain-Free Granola CHEESECAKE FILLING 3/4 cup creamy peanut butter 1/2 cup full fat coconut milk (canned)* 1/4 cup almond-based cream cheese (Kite Hill)** 1 tbsp apple cider vinegar 1/4 cup maple syrup 2 tbsp melted coconut oil sea salt, to taste extra granola for topping
Line an 8x8 baking pan with parchment paper and set aside. In a high powered blender, blend the granola crust ingredients until it forms into a crust (blend for at least 45 seconds – 1 minute). Press evenly and firmly into baking tray and top with granola. In a large bowl, whisk together the cheesecake ingredients with a hand blender until a thick batter forms. Pour over crust, top with extra granola and store in the freezer for at least 1 hour before slicing into squares. Serve chilled and keep stored in the freezer for freshness and shape. *must use full fat canned coconut milk (do not sub lite) **for best results I recommend using Kite Hill Plain Cream Cheese
vanilla peach cobbler parfaits makes 2 parfaits gluten-free, grain-free, dairy-free 2 small peaches, sliced 1 tbsp coconut oil 1 tbsp maple syrup sea salt, to taste cinnamon, to taste 1/2 cup Purely Elizabeth Vanilla Almond Butter Grain-Free Granola
maple syrup, sea salt 2-4 tbsp coconut chips and cinnamon. (optional) 10-12 oz almond-based Greek yogurt (Kite Hill Layer yogurt, cooked peaches, granola or regular Greek) and coconut chips in In a skillet over medium two small jars. Serve immediately or store heat, saute the peach in the fridge until slices with coconut ready to eat! oil until soft, about 4 minutes. Stir in the
blueberry crumble pancakes
makes 6 medium pancakes gluten-free, dairy-free 1 cup gluten-free rolled oats 1/4 cup vanilla collagen powder 1 medium, overripe banana 1 tsp baking powder sea salt, to taste cinnamon, to taste 1/4 cup vanilla cashew milk (or almond) 1/2 cup fresh blueberries 1/3 cup Purely Elizabeth Vanilla Almond Butter Grain-Free Granola
TOPPING IDEAS: extra granola Kite Hill Greek Yogurt almond butter or cashew butter maple syrup
Add all ingredients except blueberries and granola to a high powered blender. Blend until a batter forms then mix in blueberries and granola. Heat a skillet with a bit of coconut oil over medium high heat. Once pan heats up (about 20 seconds), pour some batter using a cookie scoop onto the pan, forming a pancake. Cook for about 2 minutes until bubble form and flip, cooking other side for about 1 minute. Repeat with remaining batter until all pancakes are made. Top with yogurt, extra granola, nut butter or maple syrup.
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