purely fall.

pumpkin5 ways

[ pasta, oatmeal, muffins, pancakes, toast]

fresh for fallproduce and spices

beer + cheese pairing

+

a purely elizabeth publication.

october, 2013

a purely thanksgiving13 not-so traditional recipes

purely lovefall apparel, accessories, books + kitchen finds.

foreword | 6 a letter from elizabeth

lately at purely | 7 an instagram recap

fall | 8 time for ...

fall bucket list | 9 fall festive activities

beauty transitionto fall | 10 beauty tips for a smooth transition into the cold weather

pep talk + pointers foryour first race | 12 professional triathlete, rebeccah Wassner’s race day tips + a recipe

fresh for fall | 14 a guide to fall produce

nutritional digest | 16 for fall fruits + root vegetables

autumn spices | 18 6 healing spices to add to your diet

how changing my diet changed my life | 20 emmy-nominated traffic anchor, Jamie shupak shares her inspiring story

early bird thanksgiving prep list | 21 a checklist + tips to help your sail through thanksgiving stress free

4 fall comfort foods | 24 4 hearty, yet healthy fall recipes

one pot miso soup | 25

butternut squash, mushroom + kale potato crust pizza | 26

in this issue

brussels sprouts | 28 with caramelized beets + onions

beet burgers | 30 a purely thanksgiving | 32 13 not-so traditional recipes that relatives will gobble up

brussels + apples on skewers | 36 roasted grapes, pecans, goat cheese + truffle honey | 38

white bean soup | 40 with pumpkin seed pesto

spaghetti squash | 42 with tomato, spinach, garlic + pine nuts

maple mustard glazed salmon | 44

quinoa lentil pilaf | 46 with roasted cauliflower, pistachios + cranberries

roasted broccoli | 48 with garlic + parmesan

swiss chard + potato gratin | 50

cranberry sauce | 52 mini caramel apple pops | 53

apple crumble pie | 54

raw pumpkin pie tarts | 55

blood orange chilielderflower tini | 56

pumpkin 5 ways | 58

32

38

pumpkin pasta | 59

pumpkin oatmeal pancakes | 60

pumpkin oatmeal | 62

pumpkin toast | 63

pumpkin chocolate chip muffins | 64

fall kitchen finds | 66 fall decor to spice up your tablescape

beer + cheese pairing | 68 5 mouth-watering cheeses, paired with refreshing beer or cider (gf options too!)

warming cocktails | 72

ancient grain oatmeal + hot cereal | 74 our new superfood oatmeals + a recipe

2 homemade + 2 store- bought nutbutters | 76 our fav store-bought nutbutters + two of our own yummy recipes

purely love for fall | 78 fall apparel, shoes + accessories

purely guys | 80 men’s fall apparel + accessory picks

bookshelf | 81 inspirational fall reads + cookbooks

purely candles | 82 the scoop on candle toxins + safe scents you’ll love

a weekend in napa | 84 eat, see, stay + drink

thank you | 86 to our amazing contributors + see you soon for purely Winter Magazine!

copyright © 2013 by purely publishing, inc.

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fall is here

the sights of colorful leaves, the aroma of fresh apple cider and the feel of crisp air all let us know that fall has arrived. there is something so nourishing about fall. Whether it is carving pumpkins, nesting for the warmer months ahead or enjoying warming comforting foods. fall is all about nourishment.

We’ve certainly nourished ourselves in the purely office while putting together this fall edition of the purely Magazine. inside you will find some of our favorite fall finds, delicious recipes for a purely thanksgiving, beer and cheese pairings and even a fun fall getaway guide to napa (sign me up!).

this fall we celebrated our 4-year anniversary. it’s been quite a ride looking back at not only the past 4 years but also the past three months since our summer magazine came out. the past few months have been filled with exciting news and changes. We debuted our new ancient grain oatmeals in our local Whole foods region, landed on the shelf at Wegman’s, had a tV debut on QVc and traveled from florida to boston to texas sharing the purely love. We received exciting news that our ancient grain oatmeal will launch nationally into all Whole foods in January and even found out that we will be publishing a purely elizabeth cookbook. Wow, it’s been crazy!

i am so incredibly thankful for what the fall has brought us and look forward to the coming months ahead. Wishing you and your loved ones a wonderful holiday season ahead filled with joy, warmth and tons of nourishment.

purely yours, -elizabeth

purely magazine | october 2013 6

lately at purely ... [ follow us for more of the latest ]

fallcrimson foliage, apple picking,

flannels, boots, backpacks, pumpkin lattes, nature hikes, hay rides, trick or treat, festive pies, hearty

soups, scented candles, raking leaves, butternut squash, tail gating, autumn drives.

time for ...

purely magazine | october 2013 8

purely magazine | october 2013 9

moisturize.

pre-empt the coming cold weather by keeping skin hydrated with a light moisturizer. Virgin coconut oil is a great option

because it protects skin while remaining light, anti-bacterial and won’t clog pores.

beautytransitionto fall. . . . . . . . . . . . . . . . . . . .

cleanse.

fall is notorious for being tricky for skin. at least in July, you know to expect hot, sticky weather that will likely lead to clogged pores and a generally melted appearance. in the fall, however, you’ll get gorgeous, crisp weather one day, humid stickiness the next. to banish the summer’s lingering breakouts, while keeping skin from drying out too much with the coming cool weather, try african black soap. Made of coconut oil, black plant ash, and shea butter, people swear by its blemish-banishing and anti-aging powers. tumeric is also a great detoxifying ingredient to look for, but beware it can make your skin slightly yellow!

revitalize your hair.

all the salt and chlorine can wreak serious havoc on your mane. consider getting a trim (or even better, use it as an excuse to try a brand new look!) a great diy trick is to use uber-hydrating coconut oil and avocado as a hair mask. Mix an avocado with three table-spoons coconut oil and massage throughout hair. leave on for five minutes and rinse well.

froMkarla Vass

beauty tips for a smooth transition

into the cold + dryingfall weather.

purely magazine | october 2013 10

eat for beauty.

beautiful skin starts with what you’re feeding your body–no matter how many expensive products you slather on the outside. think about it: your skin is the last place nutrients are delivered. if you’re getting an abundance of essential vitamins and minerals, your appearance will reflect that. green juice is gold for your skin (it’s highly alkalizing–just be sure to look for recipes that don’t contain more than 5g of sugar), or try throwing a teaspoon of omega 3-rich chia seeds into your favorite smoothie recipe.

meet carla.

a nutrition and health nut, carla Vass is a regular contributor to Well + good and can usually be found dragging unassuming friends to favorite spots pure food and Wine and hu kitchen. she lives in new york city, where she enjoys running in central park, and frequenting fitness haunts barry’s bootcamp and soulcycle.

get outside.

fall is the perfect time to try a new outdoor activity, be-fore the gross weather sets in and all you want to do is sit on your couch binge-watching homeland and orange is the new black. We don’t need to tell you that exercise is great for your body, your skin, and overall health, but did you know that even brief periods of physical activity can have a profound affect on weight and overall health? according to a new university of utah study, each minute spent doing higher intensity bouts of exercise offsets the calorie equivalent of .41 pounds and lowered the odds of obesity by 5% in women and 2% in men. all the more reason to take the stairs.

hemp seeds are another great beauty food. they’re

rich in omega-3 fatty acids + sulfur (known as the beauty mineral), as

well vitamin E.

beauty cheat sheet

1. increase omega-3 fatty acids in the diet

2. eat low glycemic meals to balance hormones

3. reduce animal protein

4. add in probiotics or fermented foods to balance gut health

5. increase alkalizing foods like leafy greens

6. reduce foods that cause inflammation (dairy, sugar,

wheat) and possible allergens (soy, eggs)

7. eliminate toxins

8. do a gentle cleanse with the changing of the seasons

9. exercise

10. drink more water

11. increase super antioxidants

12. increase vitamin, a, c, e

13. increase zinc, silicia, sulfur, selenium

14. sleep!

15. relax!

purely magazine | october 2013 11

1. fuel up start fueling the night before the race with a healthy dinner. on race morning eat a breakfast that will sustain you throughout the race.

2. arrive early there will be more logistics than you expect on race morning.

3. check the weather + dress appropriately. toss a jacket or gloves into your race bag if the weather looks chilly.

4. don’t be intimated by other people’s gear or muscles - that will be you someday!

5. familiarize yourself with the race course if possible, run or bike the course as part of your training.

i remember my first triathlon well. it was an all-women’s sprint race outside

of baltimore, Md. i arrived at the transition area and

was so intimidated by all of the fancy gear that i was

surrounded by. all i brought with me was a clunky,

borrowed bike and a beat up pair of running shoes.

once the race started, it was a different story. it didn’t

matter that my bike wouldn’t shift and i spent two

extra minutes tying my shoes. i was having so much

fun out there and knew that i was hooked!

pep talk + pointersfor your first race

6. be ready for anything something unplanned always happens at races…there’s delay because of a broken down truck blocking the race course, the line for the bath-rooms is an hour long, you take a wrong turn on the bike course…you get the idea. When things like this happen, just take it in stride and carry on.

7. bring a cheering squad recruit your friends and family to come out (with signs!) to encourage you along the course.

8. plan on hanging out after the race there’s always a festive atmosphere and who knows, you might end up on the podium!

9. have fun and enjoy every step.

10. smile!!

purely magazine | october 2013 12

[ from professional triathlete, rebeccah Wassner ]

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five favorite fall races

1. philadelphia Marathon

2. kona ironman World championships

3. half full triathlon

4. Malibu triathlon

5. rev3 half full triathlon

meet rebeccah.

i am a professional triathlete, new mom (to amy frances, born January 21, 2013) and a twin. i live in new york city with my husband, baby and dog (a rescue from puerto rico). With my twin sister, laurel, i write the blog athlete food, about how to fuel for triathlons and healthy living.

pre race power meal: butternut squash ravioli with Walnuts and kale

time: 25 minutes serves 2

1 teaspoon salt ¾ cup walnuts 12 ounces fresh butternut squash or pumpkin ravioli 1 bunch kale, ribs removed, torn into 2-inch pieces ½ cup pesto or soft goat cheese freshly ground black pepper fine sea salt

1. preheat the oven to 350°f. bring a large pot of water to a boil with 1 teaspoon of salt. toast the walnuts until slightly darkened, 8 to 10 minutes. coarsely chop the nuts, leaving some large pieces. lower the water to a simmer, and add the ravioli. cook for 3 minutes. add the kale leaves and cook for three more minutes. drain.

2. return the pot to the burner and turn the heat to low. spoon the ravioli and kale into the pot. fold in the pesto gently with a rubber spatula, so you don’t rip the pasta.

3. divide the ravioli, kale, and pesto between two bowls. top each with half the walnuts, a pinch of sea salt, and freshly ground black pepper to taste.

fresh for fall

vegetables

pumpkinbutternut squashacorn squashbrussels sproutsbroccolicauliflowerkalebeetsswiss chardcelery rootparsnipcarrotsturnipsWild Mushrooms (chanterelle, oyster, porcini)

it’s that time of year again. the days are getting shorter, the temperature is slowly dropping and it’s time to swap out our summer dresses for those

cozy sweaters and fall boots that have been hiding away since spring made its debut six months ago. and as we bundle up and venture outside for a glimpse of the beautiful red, yellow and orange hues that autumn brings, we begin to crave the warming foods that balance our bodies as the weather gets cooler. all of our fall favorites are finally back – hello fresh baked apple crisp and squash soup!

there are still delicious raw fruits and vegetables available this season – what would fall be without crispy apples, crunchy grapes, a carefully peeled pomegranate or a hearty kale salad?

but as we inch towards winter we begin to see more and more contractive root vegetables, pumpkins, squash and cruciferous veggies popping up at our local farmers markets, creating a deep rainbow of produce waiting to be cooked and incorporated into our breakfast, lunch and dinner recipes.

in the pages that follow, you’ll find a wide variety of plant-centric recipes using the best of this season’s produce that are both satisfying and incredibly healthy. herbs and spices shine this season, adding flavor and depth to each dish as well as a boost of anti-inflammatory and health-boosting nutrition. these warming ingredients, from cinnamon and cardamom to sage and rosemary, complement both sweet and salty dishes and make for the perfect cold weather comfort foods.

We all have our fall go-to’s – whether it be a savory pasta, soup, or plump piece of spicy sweet pumpkin pie. We hope the recipes that follow inspire you to add some new recipes to your usual autumn repertoire, leaving you feeling cozy, warm and nostalgic all season long. Make sure to stock up on the fall produce staples listed below, by visiting your local farmers market and don’t forget to always buy organic whenever possible! happy fall!

why buy locally + seasonally?

1. eating locally = eating seasonally.

and foods grow seasonally for a reason. in the fall, we satisfy ourselves with warm root vegetables, stews and soups.

2. local foods are fresher + taste better.

this freshness affects the taste of food as well as the nutritional value, which de-creases over time.

3. it helps the environment.

When food is shipped thousands of miles, it leads to a big carbon footprint. do Mother nature a favor and visit local farmers who use sustainable growing practices.

4. local foods cost less.

seasonal food grows in abundance, and doesn’t have the added traveling cost.

5. it supports your community.

today, food is shipped all over the world, so choosing local food helps support your community agriculture, particularly smaller farmers who have the ability to diversify crops and positively affect the ecosystem.

6. know More about your food.

When you’re buying directly from your food source, you have the ability to ask questions and understand their growing practices. therefore, you know a lot more about the food you’re eating.

fresh herbs

rosemarythymeparsleysage

fruits

applesgrapescranberriespearspomegranate persimmonQuince

why choose organic?

Organic produce is free of synthetic chemicals, such as pesticides, and is not genetically modi-fied. In addition to being less toxic, it’s argued that organic produce is more nutritious as it’s grown in soil that has not been depleted of nutrients and minerals due to harsh chemicals. Organic produce often tastes better, and is much better for the environment. When chemicals aren’t used that also means no residue is ending up in our rivers and streams.

purely magazine | october 2013 15

apples- everyone knows the age-old motto that “an apple a day keeps the doctor away.” so why are apples so great for us? apples are packed with antioxidants, phyto-nutrients and fiber (along with a slew of vitamins and minerals) that work together to promote vibrant health. studies have shown that eating apples can protect against parkinson’s, alzheimer’s, diabetes and all sorts of cancers, while boosting your immune system and promoting heart health.

cranberries-these tart berries are high in vitamin c and fiber, but their most noteworthy characteristic has to be their sky-high antioxidant content. cranberries have more antioxidants than practically every fruit and vegetable, which protect against free radicals. free radicals can damage cells, weaken the immune system and contribute to a wide variety of diseas-es, so eat up!

pears- With lots of tasty varieties to choose from, these soft and succu-lent delights are at their peak this season. pears are packed with fiber, vita-mins, and minerals, helping to combat bloating, promote healthy digestion, fight cancer and boost your immune system. the skin of pears also contains Quercetin (a powerful antioxidant) so try to keep the peel on in your recipes.

pomegranate-pomegranates can be both labor intensive and messy, and extracting all of the crispy crimson seeds from this stubborn fruit’s tough exterior requires extreme patience. but this is a labor of love and the rewards are definitely worthwhile, both in taste and in health. there’s a reason that pomegranates have been revered as a symbol of health for generations. they contain high levels of potent antioxidants offering protection against heart disease and cancer. and it’s not just the whole seeds that are great for you – a glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.

the fruits of fallWhile summer has tried to steal the limelight with it’s sweet berries and melons, don’t be fooled – the fruits of fall are here in full force and rival summer’s tastiest varieties. autumn’s crop, with it’s

sweet apples and pears, alongside tart cranberries and pomegranates, provide the foundation for delectable

recipes that will impress your family and friends while also providing a strong dose of health benefits to get

you through these cold months feeling amazing.

get back to your roots

it’s finally that time when all of our favorite root vegetables have made their way back onto the scene. soups and stews abound this season, our pots and pans turning from blank canvases to an explosion of reds, oranges and greens as we play with our ingredients, mixing flavors by diversifying our earthy vegetables, herbs and spices. it’s so important to continue eating plant-centric during the cold fall months to keep our immune systems strong – below we’ve outlined our favorite must-use veggie ingredients for the season and all their amazing health benefits.

beets- beets are an incredible source of vitamins and minerals, containing an especially rich source of vitamin b and iron. these rich dark red bulbs are also powerful cleansers, working to purify the blood, prevent high blood pressure and clean the liver. beets have been proven to boost happiness levels due to their high levels of betaine and trytiphan, and have been used for centuries for their aphrodisiac properties.

butternut squash-break through the tough skin of this sweet fall squash and you’ll be rewarded with a burst of orange sunshine flesh that’s filled with health-boosting carotenoids, giving this nutty gourd it’s beautiful orange hue. along with carotenoids that protect against heart disease, the antioxidant rich vegetable offers nearly 50% of your daily dose of vitamin c per serving and a significant amount of fiber. great roasted or pureed into soups with a dash of cinnamon or nutmeg, this sweet squash makes the perfect healthy autumn comfort food.

brussels sprouts-they’re back! brussels sprouts may be one of the most beloved dishes of fall, and rightly so. as a member of the cruciferous veggie family (along with broccoli, cauliflower, and cabbage) these tiny globes are packed with nutrition and have earned a place at the center of our tables this season. brussels sprouts help lower cholesterol, provide healthful doses of antioxidants, combat inflammation, prevent cancer, and promote healthy digestion.

celery root- also known as celeriac, this root vegetable (and member of the parsley family) is gaining popularity for its high vitamin and mineral content, as well as for its anti-inflammatory properties. celery root is extremely therapeutic, known for its calming, antiseptic and anti allergic properties. it has also been proven to help our liver and bladder function optimally, reduce swelling, and improve our vision.

cinnamon

cinnamon has a warm, sweet flavor which has long been used in many of our favorite desserts and hot beverages. cinnamon is a good source of iron, calcium, manganese and fiber. it has also been shown to have an effect on regulating blood sugar for people with type 2 diabetes and aids in reducing bad cholesterol.

cumin

cumin has a nutty, peppery flavor, essential to the cuisines of Mexico, india and the Middle east. cumin is a key component of curry powder and can also be used to replace black pepper. it’s an excellent source of iron, manganese, calcium and magnesium.

tumeric

this orange spice is a major ingredient in indian curries and has been used for centuries in india’s ayurvedic remedies. tumeric contains the compound curcumin, which has been shown to exhibit powerful antioxidant, anti-inflammatory, antiviral, antibacterial, anti-fungal, and anticancer activities.

autumn spices

While adding variety and flavor, these warming spices are also a great source of vitamins and disease-fighting antioxidants. spices have antibacterial and antiviral properties and have been shown to control blood sugar and protect against inflammation. so go ahead and polish your dish off with a sprinkle of these fragrant spices. your body and taste buds will thank you!

purely magazine | october 2013 18

nutmeg

nutmeg’s mildly sweet and bitter flavor makes it an ideal baking spice--great for breads, muffins, cakes and cookies. it has been shown to treat a variety of health problems, including tooth pain, infections and an upset stomach.

ginger

ginger has a spicy and slightly sweet flavor, essential in many asian cuisines and known for its powerful medicinal properties. ginger contains potent anti-inflammatory compounds shown to alleviate arthritis pain and swelling. it’s also used to aid in digestion, soothe upset stomachs and curb nausea.

cardamom

cardamom has an earthy vanilla flavor that’s used in many sweet and savory dishes. cardamom, an alkaline food, has traditionally been used in ayurveda after meals to make heavy and acidic foods easier to digest. it has also been shown to detoxify the body.

diy pumpkin spice:

pumpkin spice is a fall favorite that can easily be whipped up from the spices right in your pantry. you can use it for your pumpkin pie, bread, cookies or simply sprinkled on a pumpkin latte!

• 1 tsp ground cinnamon• ½ tsp ground ginger• 1/8 tsp ground nutmeg• ¼ tsp all spice• ¼ tsp ground cloves• pinch of cardamom

purely magazine | october 2013 19

what inspired you to change your diet?

i first went vegan about 6 years ago because i was in so much pain from my rheumatoid arthritis (ra) and an acupuncturist had told me that meat and dairy were hurting my body. i felt better within days, but then i stayed vegan because i started educating myself on where food comes from, and i was horrified with what i learned, from books, documentaries and websites. i’ve since added fish/seafood and eggs back to my diet, but i never eat dairy or other meat.

what were your eating habits like prior?

i have always been a healthy eater, but i definitely enjoyed an italian hoagie or cheesesteak every now and then. hey, i’m from philly! i don’t miss them now, though, not one bit.

what was the hardest part?

figuring out where dairy was hiding in certain foods, especially in restaurants, like in salad dressings and sauces. once i figured it out, i learned what to order – and also started cooking at home more. that way i was in control of everything going in my body.

what difference has it made in how you feel?

it has completely changed how i feel. i often tell people i felt like superwoman after going vegan; i could make a fist for the first time in years, i could open jars and bottles and doors, and i even ran a half mara-thon for the first time. it’s given me such better energy in my body and my brain. i’m not as tired and rarely in pain anymore.

hoW changing My diet changed My life

- jamie shupak emmy-nominated ny1 traffic anchor + food blogger. jamie was inspired to change her diet after discovering that foods were fueling her health problems.

purely magazine | october 2013 20

what are your new favorite foods?

too many to name! but i love quinoa and all kinds of beans cause they’re so versatile and work for any meal. and avocado holds a special place in my heart, too. i always tell my boyfriend forget the apple: an avocado a day keeps the doctor away.

what helps you stay on track?

knowing that my arthritis pain might come back, and that i’ll feel tired and not well if i eat unhealthy.

do you ever allow yourself to cheat?

i’m pretty regimented about my eating – between my early morning schedule and ra, i have to be – but on a rare occasion i’ll sneak a bag of doritos. they’re my kryptonite!

what advice would you give to someone hoping to change their own diet?

listen to your body; you can do it. What you put in your body is exactly reflective of how it operates, looks and feels. it wasn’t just my energy that changed when i went vegan, my whole body started working better. My hair and nails were stronger and growing faster than ever, and my skin looked better too. put good things in, and good things will come!

what’s your go-to healthy recipe?

Miso glazed scallops and roasted brussels sprouts! scallops are so easy and great cause you can put any kind of sauce on them and they cook in less than 5 minutes. brussels sprouts too – they can be prepared so many differ-ent ways and they’re always a crowd pleaser.

how can people connect with you?

either tweet me or email me through my blog, tVdinner.com-- i respond to every inquiry!

“What you put in your body is exactly reflective of how it operates, looks and feels.”

2 weeksbefore:

Make a list of who’s coming. find out if anyone has food allergies or alcohol preferences.

create a full menu, including all appetizers, entrées, desserts and drinks. collect and print out all of the recipes that you will use. keep them in a holiday binder so that you can refer to it each year!

assign guests dishes, desserts and/or beverages to bring.

check your pantry, spice and liquor cabinet. take stock of what’s low and make a full grocery list. purchase any non-perishable items, along with any paper goods, decorations, candles, etc.

Make sure that you have all of the pots, pans and utensils you’ll need. if not, borrow or buy them in advance.

consult your recipes and create a cooking time table with cooking and prep times for each dish. this will help you figure out when to start making each dish and an order for popping things in the oven.

Make pie crusts. lay them flat in pie dishes, wrap in plastic and freeze for up to 10 days.

order or purchase a turkey. store it in the freezer if you bring it home earlier than 4-5 days before thanksgiving.

early bird thanksgiving prep list

forgo the stress this year! plan ahead with these fool-proof tips + tricks.

$ saving tip: decorate from your backyard! pine cones, twigs + bark make great tablescape props. check out our pinterest for more ideas!

daybefore:

2-5 daysbefore:

thaw your turkey in the fridge if you’ve purchased a frozen turkey. you might need a full five days depending on the size. store it in a large plastic bag to catch any leaks.

if you have ordered a fresh turkey, pick it up 2-3 days prior to thanksgiving.

chop vegetables such as onions, celery, carrots, and any small items. store in individual containers or small baggies.

Make ice cubes and fill a plastic bag with extras.

prepare the stuffing, cranberry sauce and any pies.

set the table and decorate.

set up a bar area. chill the wine, beer and beverages.

set out serving dishes and utensils.

drink lots of water and get a good night’s sleep.

consult your menus and time table and start cooking!

don’t be shy about asking guests to help out in the kitchen or with drinks.

have cold appetizers out and ready for when guests arrive and then stagger warm appetizers for when everyone is there.

check out our purely thanksgiving Menu (p. 32) for recipe ideas + have a fabulous holiday!

day of:

unique festive cocktails add an

element of fun. try our blood orange chili

elderflower tini!(see p. 56)

fall comfort foods

purely magazine | october 2013 24

meet dani. My name is dani sturtz. i am an aadp certified, holistic health coach/nutrition counselor, a second grade teacher, a pilates instructor at power pilates, and i run with central park track club-new balance. My philosophy on healthy living is to eat well, drink plenty of water, exercise regularly and get plenty of sleep. eating well means eating natural, whole foods as much as possible.

one pot miso soup serves 2

ingredients:

1 tsp olive oil 1 yellow onion sliced 1 carrot peeled and chopped 1 cup of chopped kale 5 shitake mushrooms chopped 2 cups of water or vegetable broth 1-2 tbsp. Miso paste 1/4 cube of organic tofu chopped

directions

in a medium saucepan, sauté onions in oil until they begin to turn translucent, then add vegetables and sauté until tender. add water (or broth) and tofu, cover and simmer for 3-4 minutes. add 1-2 tablespoons of Miso (to your liking) and dissolve. simmer for 5-10 more minutes. eat and enjoy!

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butternut squash, mushroom + kale potato crust pizza ingredients:

2 medium russet potatoes, grated 2 tablespoons olive oil 1 cup cubed butternut squash 8 ounces mushrooms, sliced 2 tablespoons minced fresh sage 2 garlic cloves, minced 1/2 teaspoon sea salt 2/3 cup crumbled feta cheese 2 ounces goat cheese, crumbled 1/2 cup roughly chopped fresh baby kale

directions

1. preheat oven to 375°f. prepare a 13×9 baking sheet by lining with parch-ment paper. set aside.

2. soak the grated potatoes in a medium bowl of water for about 10 min-utes. strain in a colander and pat dry with paper towels to absorb excess water. layer the grated potatoes on the prepared baking sheet, creating a crust that is about a 1/2-inch thick. place in oven to bake for 20 minutes.

3. While crust is in oven, heat olive oil in a medium pan and sauté butternut squash, mushrooms, sage, garlic and sea salt for 5-6 minutes, until vegeta-bles begin to soften. remove from heat and set aside.

4. remove crust from oven (be sure to protect your hands) and sprinkle with feta cheese. top with butternut squash mixture, then goat cheese. place pizza back in the oven to bake for an additional 10-15 minutes or until gold-en brown. remove pizza from oven and top with fresh kale.

5. allow to cool for 5 minutes before slicing and serving.

meet caroline. caroline shannon-karasik is the upcoming author of a gluten-free healthy lifestyle book, set to be released in January 2014. she is also the author of the popu-lar gluten-free blog, sincerely caroline and is currently training to become a certified health coach. her writing and recipe development has been featured in several publications, includ-ing Vegnews, kiwi and redbook magazines. caroline lives with her husband dana and four adopted cats in pittsburgh, pa. she can be reached at caroline@thespotrevolution.com.

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purely magazine | october 2013 27

meet erika. hello! My name is erika and i am so happy to be part of purely elizabeth’s purely fall edition! i am a huge health-nut, runner, and yogi, and am always creating in the kitchen. i am the author of the blog, happy Wholesome, where i share bits and bites of my healthy lifestyle. i wanted to share this particular brussels sprouts recipe with you because it is a fan favor-ite in my family. i come from a celiac and diabetic family, so proper health and nutrition are crucial when it comes to eating and cooking. this dish is vegan, gluten-free, and contains no refined sugar. the caramelized beets and onions are the the perfect edition to the brussels sprouts. i hope you enjoy!

brussels sprouts with caramelized beets + onions ingredients:

1 lb brussels sprouts sea salt and ground black pepper 1 tbsp plant-based earth balance butter spread (non-gMo, Vegan, 0g trans fat, glu ten- free, non-dairy) 1 tbsp olive oil 1 small red onion, thinly sliced 1/2 cup shredded beets 2 tbsp balsamic vinegar *roasted hazelnuts (optional) *unsweetened dried cranberries (optional)

directions

1. Wash all produce. trim stems from the brussels sprouts and discard. bring a large pot of water to a boil and add salt to the pot. add trimmed and cleaned brussels sprouts to the water and cook until tender (about 4 minutes). remove from heat, drain, and cool in a bowl of ice water. drain cooled brussels sprouts and slice each in half.

2. heat 1/2 tbsp earth balance butter and 1/2 tbsp olive oil in a large skillet on medium-high heat. add brussels sprouts to large skillet, and cook until golden brown (4 minutes) season with salt and pepper to taste. transfer brussels sprouts to a large bowl and cover.

3. add remaining 1/2 tbsp earth balance butter and 1/2 tbsp olive oil to the skillet and add sliced onions and shredded beets. cook on low-medium heat until onions slightly wilted. add vinegar to the pan and stir. cook until vinegar is reduced (1-2 minutes) and beets and onions are caramel-ized

4. add onions and beets to brussels sprouts and toss. add roasted hazelnuts and unsweetened dried cranberries to brussels sprouts and toss (optional*).

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purely magazine | october 2013 28

purely magazine | october 2013 29

beet burgers prep time: 20 minutes cook time: 13 minutes yields: 8 patties

burger:

1 tbs. ground flax seed 3 tbs. water 8 round rolls ½ cup red onion, diced ½ cup raw walnuts 1 cup roasted beet (about 1 medium) 1 cup cooked, cooled brown rice 1/2 cup brown rice flour ½ cup chopped fresh flat-leaf cilantro (can substitute parsley) 1 tsp. cumin 1 tsp. paprika ½ tsp. salt freshly ground black pepper 2 tablespoons dijon mustard 1 tbs. olive oil

directions

1. combine flax and water in a small bowl, set aside. preheat broiler to high. split rolls in half, drizzle with a touch of olive oil, and arrange in a single layer on a baking sheet. broil 1-2 minutes on each side or until lightly toasted. let cool on a wire rack.

2. reduce oven temperature to 400°f. sauté onions quickly with olive oil: heat pan over medium low, add oil, and when ready, add onions, and cook a few minutes, just until translucent.

3. Meanwhile, throw walnuts into a blender (a bullet blender works well), and process just a few seconds until they become like a powder. remove to a large bowl. next, pulse beet in blender, just a few seconds, until it is pureed. pour into that same bowl.

4. now, add the onion, brown rice, brown rice flour, parsley, and spices to the walnut/beet mix. stir until all ingredients are well combined. next, stir the mustard into the flax mixture, and then add that to the beet/brown rice mixture. Mix until combined.

5. using your hands, roll a scoop of the mixture into a ball between your hands, then press into a patty, and 2 ½ inches across and 1 cm or so high. repeat 7 times, to make 8 patties.

6. heat a large skillet over medium-low heat. add oil to pan; swirl to coat. carefully add 4 patties to pan; cook 2 minutes. flip and cook other side for 2 minutes. transfer patties to baking sheet. repeat proce-dure with remaining 4 patties. place baking sheet in oven; bake patties at 400°f for 5 minutes.

7. place bottoms of bun on a flat surface. top each with spinach, a beet burger, mustard, avocado, sprouts, and the top of the bun.

toppings:

baby spinach sliced avocado sliced heirloom tomato sprouts Mustard

meet maria. Maria Marlowe is a holistic health coach and natural foods chef. she is the author of detox without the deprivation, and founder of the bombshell blueprint, a weekly wellness newsletter filled with nutrition tips and recipes to help you slim down and get the glow, the healthy way!

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purely magazine | october 2013 31

thanksgiving

a purely thanksgivingnot-so traditional thanksgiving recipesthat your guests will gobble up.

thanksgiving

a purely thanksgivingnot-so traditional thanksgiving recipesthat your guests will gobble up.

startersbrussels + apples on skeWers roasted grapes, pecans, goat cheese + truffle honey

appetizersWhite bean soup With puMpkin seed pesto

mainspaghetti sQuash With toMato, spinach, garlic + pine nutsMaple Mustard glazed salMon Quinoa lentil pilaf With roasted caulifloWer, pistachios + cranberries

purely magazine | october 2013 34

sidesroasted broccoli With garlic + parMesansWiss chard + potato gratincranberry sauce

dessertMini caraMel apple popsapple cruMble pieraW puMpkin pie tarts

cocktails blood orange chili elderfloWer tini

purely magazine | october 2013 35

brussels + apples on skewers 1 lb brussels sprouts 2 apples olive oil balsamic glaze

1. preheat oven to 400°f. 2. cut brussels sprouts in half, discarding outer skin. cut apples into 1” pieces. toss brussels sprouts and apples in a bowl with a drizzle of oil. 3. put skewers though sprouts and apples. place on a parchment lined baking sheet and roast in the oven for 30 minutes.

serve with balsamic glaze drizzled on top.

purely magazine | october 2013 36

purely magazine | october 2013 37

2 cups red seedless grapes, cut in half ½ cup pecans chevre goat cheese truffle honey

1. in a small skillet over medium heat, add grapes. toss for 3-5 minutes until skin is slightly charred. 2. Meanwhile, assemble plates with pecans and crumbled goat cheese.3. add warm grapes on top and drizzle with truffle honey.

roasted grapes, pecans, goat cheese + truffle honey

purely magazine | october 2013 38

purely magazine | october 2013 39

white bean soupwith pumpkin seed pesto

white bean + kale soup 2 garlic cloves 1/2 cup chopped onion vegetable broth, 32oz 2 cups chopped kale 1 can of white beans sea salt to taste

pumpkin seed pesto 2 cups basil 1/2 cup olive oil 1/4 cup pumpkin seeds 2 garlic cloves juice of 1/2 a lemon sea salt to taste

1. in a pot, heat olive oil over low to medium heat. add garlic and sauté until fragrant. add the onion and sauté until translucent (5-7 minutes). add the white beans, kale and broth and continue to cook on low to medium heat for 15 minutes.

2. Meanwhile, in a food processor, add all the pesto ingredients and blend until smooth.

When ready to serve, drizzle pumpkin seed pesto on top of soup.

1 spaghetti squash 2 tbsp olive oil 3 garlic cloves, chopped 1/2 cup diced tomatoes, canned (or fresh in the summer) 4 cups of spinach optional: toasted pine nuts + goat cheese salt to taste

1. preheat oven to 375°f. pierce squash a few times with a knife and bake for approximately 60 minutes. let squash cool for 10 minutes.

2. cut squash in half, lengthwise. discard the seeds for center. using a fork, scrape the squash to get long spaghetti like strands.

3. in a large sauté pan, heat olive oil over medium heat, add garlic and stir until fragrant. turn down heat to low and add tomatoes. continue to sauté for 15 minutes. add spinach and squash and continue to sauté for another 2-3 minutes.

serve or add goat cheese and toasted pine nuts on top.

spaghetti squashwith tomato, spinach, garlic + pine nuts

purely magazine | october 2013 43

maple mustard glazed salmon 1/4-cup tamari 3 tbsp pure maple syrup 3 tbsp sesame oil 1 tbsp dijon mustard four 8-ounce wild salmon one 2-inch piece of fresh ginger—peeled, thinly sliced 2 garlic cloves, sliced 2 tbsp sesame seeds

1. preheat oven to 450°f.

2. in a large, shallow dish, whisk the tamari with the maple syrup, mustard and sesame oil. add the salmon and turn to coat. press the ginger and garlic onto both sides of the salmon. cover and refrigerate for 2 hours, turning the salmon a few times.

3. place salmon in the oven for about 10 minutes or until salmon is opaque in the center.

4. transfer to serving plate and garnish with sesame seeds.

purely magazine | october 2013 44

quinoa lentil pilaf with roasted cauliflower, pistachios + cranberries

2 cups of cooked quinoa 1 cup cooked lentils 1 head of cauliflower olive oil himalayan sea salt 3 cloves garlic 1/3 cup cranberries 1/3 cup pistachios

1. preheat oven to 425°f.

2. cut cauliflower into bite-sized pieces and toss with olive oil and sea salt. roast in the oven for 20 minutes.

3. in a large skillet, heat 2 tbsp of olive oil over medium heat. add chopped garlic and sauté until fragrant. add cauliflower, quinoa, lentils, cranberries and pistachios.

4. sauté for 5 minutes then serve.

purely magazine | october 2013 47

roasted broccoliwith garlic + parmesan

2 heads of broccoli cut in bite-size pieces 2 tbsp olive oil himalayan sea salt 3 cloves garlic 1/3 cup shredded parmesan

1. preheat oven to 400°f.

2. in a large bowl, toss broccoli with olive oil and sea salt.

3. place broccoli on a parchment lined baking sheet and roast for 30 minutes.

4. Meanwhile in the same bowl, add chopped garlic and parmesan. When broccoli is cooked, add to the bowl of garlic and parmesan and toss to coat.

serve immediately.

purely magazine | october 2013 48

swiss chard + potato gratin

2 tbsp olive oil 3 cloves garlic, chopped ½ medium onion, chopped 2 bunches swiss chard, chopped ½ can of coconut milk 2 large sweet potatoes, thinly sliced 1 cup of shredded cheese, asiago or daiya for vegan option

1. preheat oven to 375°f.

2. heat oil in a large skillet over medium heat. add garlic and onions and cook for 5 minutes, or until onions are translucent. add swiss chard and coconut milk and continue to sauté for 3-5 minutes until swiss chard is wilted.

3. layer the bottom of a lasagna pan with a single layer of potato slices followed by a layer of swiss chard. continue alternating layers then sprinkle with cheese on top.

4. cover tightly with aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 60 minutes.

cranberry sauce

1 bag of cranberries1 cup of coconut sugarJuice of 1 limezest of 1 lime1/3 cup of water1 tbsp fresh grated ginger

1. put all ingredients in a medium saucepan and bring to a boil. 2. reduce heat and simmer for 15-20 minutes, until cranberries have popped and sauce is thickened to desired consistency.

purely magazine | october 2013 52

mini caramel apple pops

caramel: 1/2 cup full fat coconut milk 1/2 cup coconut sugar 1/2 teaspoon vanilla extract 2 teaspoons lemon juice 1/8 teaspoon salt 3 tbsp unrefined virgin coconut oil apple pops: 6-8 large apples 1 cup purely elizabeth pumpkin fig ancient grain granola 4 tbsp seeds (we used flax + pumpkin seeds)

tools: teaspoon measurer or melon baller toothpicks or cake-pop sticks

1. combine coconut milk, coconut sugar, vanilla extract, lemon juice and salt in a medium saucepan. stir to combine. 2. bring to a boil, then reduce to a simmer for 7-10 minutes, stirring occasionally. 3. remove from heat and stir in coconut oil. 4. let cool for approximately 30 minutes (the caramel will thicken as the temperature drops). 5. While caramel is cooling, use your teaspoon measurer or melon baller to scoop out rounds of the apple. pierce with a toothpick or cake-pop stick and place on a parchment lined baking tray. 6. combine granola and seeds in a small food processor and pulse for about 7 seconds. pour into a shallow bowl. 7. Make an assembly line with your apples, caramel and granola coating. dip one apple in caramel, swirl in a circle to lose excess caramel, and then roll the apple in granola mixture. place back on the parchment and continue with remaining apples. 8. place caramel apples in refrigerator until set, or until 15 minutes before serving.

apple crumble pie 4 gala apples, peeled and cut in 1” chunks 2 tsp cinnamon 1 tbsp vanilla extract 1 cup of coconut sugar pre-made pie crust

crumb topping: 1 ½ cup of purely elizabeth original ancient grain oatmeal ½ cup coconut sugar 3 oz of vegan butter

1. preheat oven to 375°f. 2. in a bowl, combine apple chunks, cinnamon, vanilla and coconut sugar. toss to evenly coat apples in mixture. 3. pour mixture into pre-made pie crust shell. (Whole foods carries gluten free, vegan, options). 4. in the same bowl, add crumb-topping ingredients, using your hands or a spatula to combine and clump together. pour topping over apples. 5. cover with aluminum foil and bake for 45 minutes. take off aluminum foil and bake for another 15 minutes.

raw pumpkin pie tarts serves 4 (using 3” diameter tartlet molds) tart crust: 1 cup of pecans 1/2 cup of pitted dates 1 tsp cinnamon 2 tsp virgin coconut oil filling: 1 jar organic pumpkin puree 1/3 cup coconut sugar 1/2 cup walnuts 1 tsp pumpkin pie spice

1. in a food processor, blend crust ingredients until crumbly. 2. take a piece of parchment paper and place on top of each tartlet. 3. spoon 1/4 of the crust mixture on top of the parchment paper. With your hand press the mixture into the mold. repeat with the remaining 3 tartlets. 4. in a food processor, blend filling ingredients. pour 1/4 of the filling into each crust. 5. refrigerate for 1 hour to allow the crust to firm and hold. When ready to serve remove the parchment paper and enjoy.

blood orange chili elderflower tini 2 parts vodka 2 parts wild poppy blood orange chili 1 part st. germain 1 part prosecco

add vodka, blood orange chill, st germain and ice to a cocktail shaker. shake and pour into martini glass. top with prosecco.

purely magazine | october 2013 57

pumpkin[ 5 Ways ]

pumpkin pasta 2 tbsp olive oil 2 garlic cloves, chopped 1 shallot, chopped ½ cup pumpkin puree ¼ cup coconut milk ¼ cup vegetable broth 6 oz gluten free pasta, cooked parmesan cheese himalayan sea salt to taste

in a skillet, heat olive oil over medium heat. add chopped garlic and shallot. sauté until fragrant, 2-3 minutes. add pumpkin puree, coconut milk and vegetable broth. stir to combine. add pasta and serve with parmesan cheese and sea salt to taste.

[ 1 ]

[ 2 ]

purely magazine | october 2013 60

pumpkin oatmeal pancakes

1 egg 1/3 cup almond milk 3 tbsp pumpkin puree ½ purely pancake mix ½ purely original oatmeal 3 tbsp coconut sugar 1 tsp pumpkin pie spice

Whisk wet ingredients in a bowl. add dry ingredients and gently stir to combine. let sit for 5 minutes. heat a non-stick skillet over medium heat and lightly coat surface with olive oil. spoon ¼ cup of mixture onto skillet. cook until pancake begins to bubble about 2 minutes. flip and cook another 2-3 minutes.

pumpkin oatmeal

1/3 cup purely elizabeth organic original ancient grain oatmeal 2/3 cup almond milk 2 tbsp pumpkin puree ½ tsp pumpkin pie spice top with maple syrup

in a microwave safe bowl, add oatmeal, milk, pumpkin puree and spice. heat for 1-2 minutes. stir to combine and serve with maple syrup drizzled on top.

[ 3 ]

pumpkin toast

3 tbsp olive oil 2 cloves garlic, chopped ½ medium yellow onion, chopped 2 tbsp balsamic vinegar 1 cup pumpkin puree himalayan sea salt 1/4 cup goat cheese 4 slices gluten free bread

in a large skillet over medium heat, add 1 tbsp olive oil. add garlic and sauté 2-3 minutes, add onion and sauté until soft, 5-7 minutes. add balsamic vinegar, pumpkin puree and sea salt. stir to combine. continue to cook 3-5 minutes. Meanwhile, drizzle olive oil over bread. in a small skillet, heat pan and cook bread for 2-3 minutes per side. assemble toast with a smear of goat cheese and pumpkin on top.

[ 4 ]

purely magazine | october 2013 63

[ 5 ]

pumpkin chocolate chip muffins

2 cups gluten free flour blend (i use 1 and 1/3 cups of a mixture of almond, quinoa and oat flour and 2/3 cup of a mixture of arrowroot and tapioca starch) 1 cup coconut sugar 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon himalayan sea salt 1 tbsp cinnamon ½ tsp ground ginger ½ tsp nutmeg 1 cup vegan chocolate chips (you can also substitute blueberries for a fruit twist!) ½ cup pumpkin puree ½ cup coconut oil 1/3 cup coconut or almond milk *3 flax or chia eggs (1 tbsp ground chia or flax meal + 3 tbsp warm water per egg)

1. pre-heat oven to 350°f. 2. combine all dry ingredients except chocolate chips in a medium sized mixing bowl, whisking to aerate and distribute ingredients. 3. in a separate bowl, combine wet ingredients. 4. slowly add dry ingredients to wet ingredients, stirring until the mixture becomes a sticky dough, slightly wetter than a cookie-dough texture. 5. fold in chocolate chips. 6. using two spoons, drop mixture into a pre-greased muffin tin, filling each cup approximately ¾ of the way full. 7. cook for 17-20 minutes, or until a toothpick comes out clean. remove, let cool and enjoy!

*to create your chia or flax egg, simply add your warm water to your ground chia or flax and let sit for 3-5 minutes or until the mixture turns slightly gelatinous.

fall kitchen finds

1. natural burlap place matshorchow $40

2. fallen birch branch Votive setterrain $48

3. harvest Metal place card holdersWilliams-sonoma $59.95

4. gold dipped porcelain spoon setleif $18

5. threshold accent traytarget $39.99

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purely magazine | october 2013 66

1. natural burlap place matshorchow $40

2. fallen birch branch Votive setterrain $48

3. harvest Metal place card holdersWilliams-sonoma $59.95

4. gold dipped porcelain spoon setleif $18

5. threshold accent traytarget $39.99

6. fall copper cookie cutters | Williams-sonoma $8.95 7. organic cardamom + clove Mulling spice | minorthread $158. shanna Murray recipe pie dish | West elm $29 9. Mini White pumpkin crate | terrain $68 10. harvest confetti | thepapermedley $2.50

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purely magazine | october 2013 67

beer + cheese pairingWhy does wine always get picked first for a cheese pairing? nothing pairs with a pungent creamy cheese, like a crisp refreshing beer or cider. the rich, earthy flavors complement each other quite perfectly--and in fall even more perfectly.

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5.

the spread.

r.w. garcia 5 seed onion + chive crackers super salty, tortilla-like crackers with a strong onion flavor.

organic adriatic fig spreadsubtly sweet, natural fig flavor--spreads easily + pairs amazingly with a mild goat cheese

lesley stowe’s rainforest oat crisps thick, crunchy and delicious--packed with fruits and seeds.

1. herve mons pyrenees brebis sheep’s milk + estrella damm daurathis melt-in-your mouth cheese has a flavor similar to that of a parmesan-- but with caramelly and grassy undertones. it goes well with a lighter beer, such as estrella damm daura--a refreshing and easily drinkable gluten-free beer.

2. melkbus 149 raw truffle cow cheese + clifton dry cider ultra creamy with a very strong authentic truffle flavor--easily a favorite! Melkbus is a farmstead raw-milk gouda cheese from the netherlands with shavings of black italian truffles. it pairs very nicely with the clifton dry cider, a sparkling cider with a faint apple flavor. clifton dry is made with a blend of 100% locally grown apples and has a crisp champagne-like taste.

3. cypress grove midnight moon aged goat cheese + omission lager a nutty, buttery goat cheese with a slight graininess that’s caused by the long aging. it goes well with a lighter beer, such as omission lager, a gluten-free portland beer. the lager is refreshing without overpowering the delicious flavor of the cheese.

4. vermont creamery aged goat cheese + jk’s scrumpy organic hard ciderheaven was the first word that came to mind in describing this soft creamy cheese! Vermont creamery’s aged goat cheese has a subtle flavor and tangy after taste. it’s a real delight when smeared on a rainforest oat crisp with a dollop of fig jam. We suggest it as an after dinner treat accompanied by Jk’s scrumpy organic hard cider, a sweet aromatic cider with a strong apple flavor and very little carbonation.

5. grafton village maple smoke raw milk cheddar + dog fish punkin alebathed in cool smoke from smoldering hard maple wood for four to six hours, this raw milk cheddar has a strong smokey-maple flavor quintessential of fall. also quintessential of fall, we enjoyed it with a cold bottle of dog fish’s punkin ale. the punkin ale has a very mild pumpkin flavor with a hint of cinnamon.

WarMing cocktails

purely magazine | october 2013 72

1.six spice hot chocolate

with coconut whipped cream1 cup almond milk

1 packet nibMor 6 spice organic drinking chocolate

optional: coconut whipped cream(coconut whipped cream recipe)

bring almond milk (or water) to a boil. add packet of nibMor 6 spice. stir until all

powder is dissolved. top with a dollop of coconut whipped cream.

1.six spice hot chocolate

with coconut whipped cream1 cup almond milk

1 packet nibMor 6 spice organic drinking chocolate

optional: coconut whipped cream(coconut whipped cream recipe)

bring almond milk (or water) to a boil. add packet of nibMor 6 spice. stir until all

powder is dissolved. top with a dollop of coconut whipped cream.

3.chai latte1 tsp cloves1 star anise3 cardamom pods2 cup almond milk1 cup boiling water2 inch piece of fresh ginger1 cinnamon stick2 tsp black tea leaves1 tsp ground nutmeg2 tsp coconut sugar

1. Mash the cloves, star anise and cardamom pods using a mortar and pestle. 2. pour the milk into a saucepan, adding the mashed spices along with the ginger, cinnamon stick, black tea leaves and nutmeg. heat over me-dium heat until the milk is close to boiling, then reduce to a simmer for 5 minutes. 3. add boiling water and simmer on low heat for 5 more minutes. 4. strain and add coconut sugar or sweetener of choice.

2.sparkling apple cider cocktail

1 part apple cider1 part st. germain1 part champagne

in a champagne glass, add apple cider, st. germain and champagne.

chia

chia is a “super” seed, packed with fiber, omega-3’s and antioxidants.

chia also helps keep you full longer, making them a great breakfast food.

quinoa

this whole protein + fiber powerhouse will keep you

energized all day long and keep your digestion regular.

amaranth

amaranth contains lysine, an amino acid our bodies need but can’t produce.

lysine helps convert fatty acids into energy, and is important for proper

growth (say hello to healthy bones and skin!)

introducing purely elizabeth

ancient grain oatmeals + hot cereal

pear ginger ancient grain hot cereal

1/3 cup purely elizabeth ancient 6-grain hot cereal 1 ¼ almond milk 1 tsp cinnamon 2 tsp grated ginger

millet

high in Magnesium and b vitamins, millet can reduce the

severity of asthma and migraines, as well as help your nervous

system function optimally.

hemp

rich in phytonutrients, hemp seeds help fight disease and protect

your immunity. it’s also an easily digestible and superior source of

vegetarian protein.

kaniwa

this cousin to quinoa is high in protein, fiber, iron and calcium.

unlike quinoa, it does not contain any sapponins (which some

associate with a bitter flavor) and has a slightly nutty, sweet taste.

flaX

stock up on omega-3’s to reduce inflammation, promote a healthy

heart + even boost happiness levels.

new grain on the block: kaniwa

has significantly more iron than

quinoa—about 60% of your RDA compared

to quinoa’s 15%.

ancient grains + superfoods combine for a truly unique texture and a hearty, satisfying taste! our oatmeals are packed with vitamins, minerals and omega-3s to nourish your body and fuel your active day.

available at Whole foods northeast stores + on our website--come take a look!

organic apple cinnamon pecan

organic cranberrypumpkin seed

organic original

organic 6-grain

• 5g of fiber• over 6g of protein• no sugar added • 3 quick cooking oatmeals• 1 slow cooking hot cereal

add 1/3 cup grains, 1 ¼ cup almond milk, cinnamon, vanilla and ginger to stove top. bring to a boil and reduce to low heat for 15 minutes. add diced pears and continue to cook for 3-5 minutes. serve with maple syrup drizzled on top.

2 homemade + store-bought

spicy nut sauce 1/3 cup nuttzo creamy 7 nut and seed butter (or other nut butter) 2 garlic cloves, chopped  1 tbsp ginger, chopped 2 tbsp tamari 2 tbsp coconut sugar 3 tbsp water

Mix all ingredients until smooth. serve with sauce on side. 

nuttzo. [ crunchy original 7 nut and seed butter ]a truly novel nutbutter--nuttzo is ultra creamy yet chunky at the same time! it’s made with a blend of 100% peanuts, cashews, almonds, brazilian nuts, sunflower seeds, flax seeds, hazelnuts, and sea salt, with no sugar added. our not-so-guilty pleasure is drizzling nuttzo over our oatmeal and granola!

store-boughtfavorites

purely magazine | october 2013 76

wild friends. [ vanilla espresso almond butter ]a dreamy combination of espresso, vanilla and almonds creates this smooth nutbutter blend. Wild friends is lightly sweetened with organic agave and free of preservatives, additives and oil. We love our Vanilla espresso in the morning smeared over a sliced banana!

thai flat bread with no-peanut sauce start with a gluten-free pizza crust (home made or pre-bought) + then go crazy with

these suggested toppings:

1 cup no-peanut sauce (recipe above)

1 clove garlic, minced

½ cup thinly sliced red onion

½ cup chopped scallions

½ cup shredded carrots

½ cup sliced red pepper strips

1 cup shitake or maitake mushrooms, sliced

1 tablespoon minced jalapeño (optional)

garnish: ½ avocado, sliced

½ cup mango, diced or cut into matchsticks

¼ cup chopped mint + cilantro

sesame seeds

½ limeprocessor. if sauce is too thick, add water to achieve desired consistency.

no-peanut sauce ½ cup almond butter

½ cup tahini

¼ cup coconut milk

2 cloves garlic (minced)

1-inch ginger (peeled and chopped)

juice of 2 limes

juice of 1 clementine or ½ an orange

¼ cup maple syrup

¼ cup coconut aminos or soy sauce

2 teaspoons apple cider vinegar

1 teaspoon chopped jalapeño

combine all ingredients in Vitamix or large food processor. if sauce is too thick, add water to achieve desired consistency.

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bookshelf

kitchen edition

purely magazine | october 2013 81

purely candlesthe scoop on candle toxins + safe scents you’ll love

what is it about the ambiance of wonderfully

scented candles that can put us in a great mood, calm our senses, and even bring back memories?

could it be the delicious smells of freshly baked cookies, luring vanilla, cheery apple, or sensual peach that rejuvenate us and keep us coming back for the same effect? but have you ever thought about what is able to make these wax figures smell like baking cookies or a field of peaches? and could these smells be dangerous and even toxic? Well, depending on the type of candle you use, the answer could be yes.

based on a study presented at the american chemical society, candles can actually add pollutants into your indoor air and contribute to health problems. the concern is that most candles available today are made from paraffin wax and scented using synthetic fragrances, both derived from petroleum therefore containing harmful

chemicals. researchers found that petroleum based candles emit varying levels of toxic ingredients such as toluene, used in solvents, paints and household products, and benzene, found in crude oil and gasoline, both suspected of causing cancer. they also emit chemicals called alkanes and alkenes which are components of gasoline and can irritate respiratory tracts and trigger asthma.

in addition to these very serious issues is the problem that candles can produce soot, which can also cause airborne indoor pollution. in homes, soot can contaminate your ventilation system and be seen visibly on walls, furniture, and other belongings. ongoing studies on the health effects of soot suggests it is harmful, especially since soot particles are very small and could potentially penetrate the deepest areas of the lungs. researchers caution that people should be wary of soot, and the very young, elderly, and those with weaker immune systems from respiratory diseases like asthma should steer clear of it completely.

by: dana govern from Wild Mint, a company devoted to teaching people about toxin free, eco friendly practices to help them live a safer, healthier lifestyle.

lite + cyclelavender

ideal for relaxation--light this candle before drawing a bath or curling up with a book and a cup of tea. it’s made of 100% non gMo vegetable waxes and lavender oils that are steam distilled for aromatherapy.

big dipper waX works

artichoke sphere candle

this unique candle makes a beautiful centerpiece! as it

burns, it exposes the scalloped artichoke leaves on the sides, while casting a luminescent

glow. it’s unscented and made of 100% pure bees wax.

skinny skinnysweet basil and lemon

a clean earthy scent--this makes a great kitchen candle. it’s made of organic essential

oils in soy wax and hand poured in a glass jar.

blissful safe scents

purely candlesthe scoop on candle toxins + safe scents you’ll love

1. choose candles made from bee’s wax or soy that don’t contain synthetic fragrances or synthetically manipulated oils. these safer, natural candles still have all the yummy warmth, fragrance and enjoyment of other candles without emitting indoor pollutants. in fact, “healthier” candles made with bee’s wax or soy and pure es-sential oils can invoke deeper feelings of peace and rejuvenation than their chemical counterparts. and according to the study at the american chemical study, two doctors said that these types of candles are a better choice for your health!

2. thoroughly inspect the wick of the candle and avoid all those with wicks that are too thick or have a wire core, used to keep it upright. instead, choose candles with thin, braided wicks that are lead-free and curl over when burned.

3. trim each wick to ¼ inch before lighting.

4. avoid multiple wick candles.

5. put your candle in a draft free area to obtain a low, even flame.

6. avoid narrow mouth containers, which can cause unsteady air flow and increase flicker.

7. avoid highly aromatic candles (unless they are natural beeswax or soy candles).

8. stop burning candles that leave a soot-like residue on candle holders and sur-rounding surfaces.

9. increase ventilation in rooms where can-dles are burning, yet avoid a direct draft on the candles.

10. blow out candles after an hour of con-tinuous burning and let them cool before relighting.

hoW to prevent toXic candle emissions

love nature nycWhite peach

a peachy, citrus blend--this bold scent emanated throughout

the office before we even lit it! it’s made of soy wax with a cotton

wick and comes in a glass jar within a recycled kraft tube.

meow meow tweetgeranium basil

We love this cute jar + clever design. the candle has a very fresh and minty scent. it’s made of 100% soy wax, hemp wick and essential oils.

weekend in napa

eat.

[ breakfast/lunch ] napa farmers Market taylors refresherauberge de soliel

[ dinner ] farmsteadreddMustardsbottegalucy’s restaurant

see.

[ healdsburg] a sonoma city + norcal winecapital, healdsburg boasts a mix of chic hotels, design shops, world class food markets + restaurants.

banshee tasting roomeat at barndivarent bikes and ride arounddrink wine at preston dry creek + quivera

a fall escape, filled with farm fresh foods, wine (of course) + breath taking scenery.

stay.

andaz in downtown napaVillagio inn and spabardessono

drink.[ vineyards ]domaine carneroscadeelizabeth spencerrobert sinskeyhall cakebreadfrog’s leap Wineryehlers estate

arrive hungry, order a 3 course meal + split everything! Many of the

seasonal ingredients are pulled from Mustards’ organic garden, which

serves as the inspiration for their dishes.

indulge in wine and cheese on frog’s leap’s picturesque garden patio. afterwards, wander the estate to visit their lily pad pond and organic vineyard.

since the mid-1800’s ehlers estate has been producing a small portfolio of exceptional estate-grown wines, both certified organic and biodynamic. owned by the leducq foundation, ehlers donates 100% of its profits to cardiovascular research.

purely magazine | october 2013 85

thank youto our fans + amazing contributors!

editorialcaroline caligarielizabeth steinmegan tysoe

connect:

see you in february for the purely winter magazine.