purely summer.a purely elizabeth publication.

august, 2015

15 gluten-free + plant-based

summer recipes crispy sweet potato and beet

fries, spiralized kale apple salad + cherry lime cheesecake bars

+chatting with

elizabeththe purely elizabeth founder dishes on her new cookbook

+ where she draws her recipe inspiration

in this issue shop purely | 4

purely chatting | 6 Meet Elizabeth—the founder of purely elizabeth + author of Eating Purely dishes on her new cookbook.

favorite pins of the season | 8

purely kitchen favorites + living essentials | 10

Elizabeth's favorite kitchen tools + living purely must-haves.

spotlight: ancient grain muesli | 12A peek at our delicious + nutrient-rich new line of muesli.

muesli 3 ways | 14Overnight muesli, muesli muffins + peanut butter muesli balls—3 yummy ways to think outside the bowl!

spiralizer 5 ways | 20Our favorite new kitchen tool! We spiralize 5 unique + delicious summer recipes.

- beet salad with pistachio + goat cheese | 22- sweet potato waffles | 24- creamy tomato zucchini pasta | 26- kale apple salad with maple tahini dressing | 28- crispy sweet potato + beet fries | 30

summer party bites | 327 finger foods made from the freshest ingredients this season has to offer!

- roasted grapefruit, Jalapeño + mint margarita | 34- grilled peach and halloumi with pistachios + honey | 36- grilled Quesadilla with asparagus, chicken, romesco + goat cheese | 38- panzanella salad | 40- grilled eggplant salad | 42- salmon sashimi with garlic, Jalapeño + mint | 44- cherry lime cheesecake bars | 46

purely love | 60Curated by Stacy Anne Longnecker, founder of Leif—her picks for summer home + entertaining.

thank you | 66For buying Eating Purely + being an amazing fan. We hope you enjoy!

Copyright © 2015 by purely publishing, inc.

shop purely.

purely elizabeth.all natural foods you canfeel good about.

our products:

Ancient Grain Granola // Ancient Grain Granola Minis // Ancient Grain Oatmeal + Hot Cereal // Ancient Grain Muesli // Ancient Grain Granola + Puffs Cereal

find purely: Sprouts, Whole Foods, Earth Fare, The Fresh Market, Fairway, Wegmans, Central Market, Kroger + more.

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what inspired you to write a cookbook?

I started Purely Elizabeth while I was a holistic nutrition counselor, the food products were simply an extension of that, a way to help people live a healthier lifestyle on a grander scale. I think the cookbook went hand in hand with that but from a more holistic view. Putting together a cookbook is something I wanted to do for a long time. It sounds crazy but I put it out to the universe and 20 minutes later I had a voice mail message from a literary agent wanting to know if I had any interest in writing a cookbook! what was it like putting the cookbook together?

Running a company and writing and photographing a cookbook at the same time was quite a lot to juggle. I spent every free moment in the kitchen. Needless to say I think my friends were quite happy when it was a recipe-testing weekend!

where did you learn to cook?

My mom has always been a good cook and from an early age she cooked meals that were definitely health focused (minus the Velveeta Mac and Cheese of course). I think I learned a lot from watching her and helping her in the kitchen. While attending nutrition school at Integrative Nutrition, I also took several classes at the Natural Gourmet Institute in NYC. what is your favorite recipe from the cookbook?

That’s pretty hard. There are special ones that I don’t make all the time that I absolutely love, then those that I crave daily. Probably the skillet baked penne with swiss chard, eggplant and burrata. This dish combines my favorite things: pasta, tomato sauce, greens and decadent burrata.

purely chatting

with elizabeth

share your eating purely cookbook reviews + recipes:

#eatingpurelycookbook

what's your go-to entertaining cocktail?

Any concoction with St Germain, bubbly and/or vodka.

kitchen soundtrack?

I’ve been listening to lots of reggae; Xavier Rudd on Pandora automatically puts me in a carefree, creative mood.

favorite time of day to cook?

I actually love cooking early in the morning after a workout and then after work. Morning cooking feels energizing and focused, while after work is more relaxing and therapeutic.

from where do you draw creative inspiration for your recipes?

I love traveling and seeking out new, exciting restaurants. I definitely draw inspiration from meals that I’ve had along my journey.

what is your food philosophy in one sentence?

80/20 rule, it’s all about balance.

what are 3 simple "living purely" routines you follow?

1. Moving my body everyday. Whether it’s a serious workout or just a walk around the block, exercise is so good for you not just physically but also mentally. 2. Self care. Though there are always things to be stressed and worried about, I try to balance with self care, whether that means taking a bath, getting a massage, or simply treating myself to down time. 3. Getting out in nature. This is a big one and especially one that was missing while living in NYC. Getting outside in the mountains just makes all the little things less important. I try to do this as often as I can, usually a couple days a week.

/purelyelizabeth @purely_elizabeth

endless summer.

[ our favoritesummer pins ]

purelykitchen favorites. weck canning jars

lodge skillet

tweed napkins

vitamix

spiralizer

mixing bowl set

bamboo cork tray

chef's knife

gold flatware

marble + woodcutting board

bkr water bottle

purelyliving essentials.

non-toxic cleaner

soy candle

organic blankets

detox bath

live purelynike id sneakers

sports bra

paraben-free shampoo + conditioner

recipe box

skin cream

headphones

muesli

ancient grain

muesli

spotlight on our

this isn't your typical muesli...

mango almondjuicy mangoes, tropical pineapple + sliced almonds.

cranberry cashewsweet juicy cranberries,

golden raisins + buttery cashews.

apple curranttart apple chunks, sweet currants + a dash of cinnamon.

Ours is made with ancient grains and superfood seeds for an innovative twist on an old classic.

- no added sugar- no added oil

Think outside the bowl! Beyond cold cereal, muesli makes the perfect versatile ingredient for muffins, energy bites, bread, crisps, cookies + more. A mix of ancient grains, nuts, seeds and juicy fruits—our muesli adds texture, flavor and nutrients to any breakfast or snack!

muesli

three ways

overnight raspberry pistachio muesli

vegetarian, gluten-free

raspberry cashew milk: ¼ cup raspberries¼ cup cashew milk

muesli:½ cup purely elizabeth ancient grain muesli¼ cup yogurt1 tsp vanilla extract1 tbsp maple syrup½ apple, cored and shredded with a box grater2 tbsp lightly crushed pistachios, plus a little more for garnish¼ cup raspberries

In a high-speed blender, blend raspberries and cashew milk to make milk. In a bowl combine, raspberry cashew milk, muesli, yogurt, maple syrup and apples. Store in the refrigerator overnight. Serve in the morning with pistachios and raspberries.

banana blackberry muesli muffins

vegetarian, gluten-free

½ cup coconut sugar1 cup purely elizabeth ancient grain muesli¾ cup almond flour½ tsp baking soda½ tsp cinnamon½ tsp salt2 eggs2 bananas¼ cup almond butter1 tsp vanilla1 pint blackberries

Preheat oven to 350°F. In a large bowl add dry ingredients. Set aside. In a food processor, add eggs, banana, almond butter and vanilla. Process till smooth. Pour wet ingredients into dry ingredients and combine. Fold in blackberries. Pour into greased muffin cups. Bake for 20 minutes.

peanut butter muesli balls

vegan, gluten-free

¾ cup peanut butter3 tbsp maple syrup2 tbsp coconut sugar1 tbsp coconut oil2 cups purely elizabeth mango almond ancient grain muesli

In a small sauté pan, combine peanut butter, maple syrup, coconut sugar and coconut oil over low to medium heat. Stir and cook for 3-5 minutes, until mixture begins to bubble. In a large bowl, add muesli, pour in peanut butter sauce and stir to combine and evenly coat. With your hands, roll into balls and place in a container. Freeze and enjoy!

Our favorite new kitchen tool! Add an exciting twist to traditional veggies with an easy-to-use spiralizer that requires just a few turns of the hand. Beets, zucchini, squash, sweet potatoes—you name it. Replace refined carbs with light + fresh veggies for a unique summer dish.

spiralizer5 ways

beet salad with pistachio + goat cheese

vegetarian, gluten-free

5 cups arugula2 medium red beets, spiralized¼ cup pistachios, chopped¼ cup goat cheese, crumbled

dressing:¼ cup olive oil2 tbsp balsamic vinegar1 tbsp honey

In a large bowl, combine arugula, beets, pistachios and goat cheese. In a small bowl, whisk together dressing ingredients. Pour dressing ingredients over salad and toss to combine. Serve.

sweet potato waffles

vegetarian, gluten-free

2 tbsp almond flour2 eggs1 sweet potato, spiralizedcoconut oil

toppings:sautéed greenseggsavocado

Preheat waffle maker. In a large bowl, beat eggs; add almond flour and sweet potato noodles. Stir to combine and evenly coat. Coat the waffle maker with oil. Pour half the noodles into waffle maker. Cook the follow according to manufacturers directions. Repeat. Serve with a sautéed greens and poached egg on top.

creamy tomato zucchini pasta

vegetarian, gluten-free

2 zucchini, spiralized

sauce:1 tbsp olive oil2 cloves garlic, minced3 large heirloom tomatoes, roughly chopped½ avocado1 cup grilled onions, chopped1 tbsp tomato paste3 tbsp basil, choppedmaldon sea salt to tasteparmesan to taste

In a large skillet over medium heat, add the olive oil and garlic. Sauté until fragrant, about 3-5 minutes. Add in the tomatoes and grilled onions. Saute for 7-10 minutes. Add in avocado and tomato paste. Simmer on low for 20 minutes. Add in basil and salt and simmer for 3-5 more minutes. Pour into high speed blender and blend until smooth. Pour back into skillet with zucchini noodles. Toss and serve with basil and Parmesan.

kale apple salad with maple tahini dressing

vegan, gluten-free

dressing:1 tsp maple syrup½ tbsp tahini½ tbsp miso½ tbsp oil1 garlic clove, minced1 tbsp water1 lemon

2 large bunches of lacinato kale, tough stems removed and cut into thin shreds1 apple, such as gala, spiralized3 tbsp chopped almonds

Place all dressing ingredients in a high-speed blender or food processor. Blend until smooth. Place kale, spiralized apple and almonds in a large salad bowl and toss with dressing. Allow salad to sit for 5-10 minutes to soften the kale. Serve.

crispy sweet potato + beet fries

vegan, gluten-free

1 sweet potato2 large yellow beets2 tbsp olive oilhimalayan sea salt

Preheat oven to 400°F. Toss potatoes and beets with olive oil and sprinkle with salt. Bake for 25 minutes or until crispy.

summerparty bites

Elegance and taste in a single bite—these creations will transform the way you think about finger foods! We use

the freshest summer veggies we can get our hands on to capture the bursting flavors this season has to offer.

roasted grapefruit, Jalapeño + mint margarita

vegan, gluten-free

1 grapefruit, halved4 oz tequila2 limes, juicedsaltmint, as garnish1 jalapeño, sliced thinly

Set oven to broil. Place grapefruit on a parchment lined baking sheet and set under the broiler for 5-10 minutes or until charred. Once cooled, carve out grapefruit sections and place in a high-speed blender along with lime juice. Blend until smooth. Pour into a salted rim glass with ice and tequila. Garnish with mint and jalapeño.

grilled peach and halloumi with pistachios + honey

vegetarian, gluten-free

2 peaches, cut into ½” slices4 oz halloumi, cut into ½ ” slices3 tbsp chopped pistachioshoney

Heat grill to 400°F. Grill peaches and Halloumi for 2-3 minutes per side. Cut into 1” chunks. Assemble plate with peaches, Halloumi and sprinkle with pistachios and adrizzle of honey.

grilled Quesadilla with asparagus, chicken, romesco + goat cheese

gluten-free

romesco sauce:2 medium red bell peppers, halved and seeds removed1 yellow onion, sliced6 cloves garlic, peeled4 tbsp tomato paste2 tbsp olive oil½ cup raw almonds1 tsp sherry vinegar1 tsp honey1 ½ tsp smoked paprika1 tsp himalayan salt

6 gluten-free tortillas2 chicken breasts1 bundle asparagus, ends trimmed2 tbsp olive oil4 oz goat cheese

Heat grill to medium high heat. Drizzle 1 tbsp of olive oil over chicken and asparagus. Place chicken and asparagus on grill. Cook asparagus 3-5 minutes per side. Cook chicken 5-7 minutes per side or until done. Remove chicken and asparagus from grill. Slice chicken thinly and chop asparagus.

Meanwhile, preheat oven to 425°F. Place the peppers, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and roast in the oven. Remove garlic after about 30 minutes. Continue roasting peppers and onions for another 15 minutes. When vegetables are done cooking, place them and the rest of the Romesco ingredients in a food processor. Pulse until well combined, leaving some texture to the sauce. Pour into a bowl and set aside. Lay tortilla on a flat, dry surface. Spread 1 tbsp of Romesco on half the tortilla. Layer with asparagus, chicken and goat cheese. Fold in half. Heat a large skillet to medium heat. Add 1 tbsp olive oil. Place folded quesadilla in skillet and cook for 3–5 minutes per side.

panzanella salad

vegetarian, gluten-free

2 tbsp olive oil¼ cup castelvetrano olives, chopped4 large heirloom tomatoes, roughly chopped1 cup yellow grape tomatoes1 garlic clove, minced1 tbsp balsamic vinegar2 oz feta2 cups 1” cube gluten-free bread3 tbsp pesto

Preheat oven to 400°F. Toss bread with 1 tbsp of olive oil and place on a parchment lined baking sheet. Toast for 5 minutes, take out and spread a dollop of pesto on each piece of bread. Bake for 5 minutes. Meanwhile in a large bowl, combine heirloom tomatoes, grapes tomatoes, feta and olives. In a small bowl, whisk together dressing ingredients. Pour over tomato salad, toss to combine and serve with pesto bread.

grilled eggplant salad

vegetarian, gluten-free

2 zucchini, spiralized1 large eggplant, cut into ½ “ wide slices1 yellow squash, cut into ¼” wide slices1 small yellow onion, cut into ½” slices2 large bunches of lacinato kale, tough stems removed and cut into thin shreds2 tbsp olive oil3 tbsp pine nuts3 tbsp golden raisins

dressing:4 tsp honey2 tbsp vinegar1 tbsp olive oil2 garlic clove, mincedhimalayan sea salt to taste

In a large skillet over medium heat, add the olive oil and garlic. Sauté until fragrant, about 3-5 minutes. Add in the tomatoes and grilled onions. Sauté for 7-10 minutes. Add in avocado and tomato paste. Simmer on low for 20 minutes. Add in basil and salt and simmer for 3-5 more minutes. Pour into high-speed blender and blend until smooth. Pour back into skillet with zucchini noodles. Toss and serve with basil and Parmesan.

salmon sashimi with garlic, Jalapeño + mint

gluten-free

1 tsp rice vinegar1 tsp mirin1 tsp tamari¼ tsp hot sesame oil1 lime, juiced1 garlic clove, minced¼ pound sushi grade salmon, thinly cutjalapeño, thinly slicedsesame seedsmint, chopped

In a small bowl, whisk together dressing ingredients. Arrange salmon and a plate and pour dressing on top. Arrange each salmon piece with a slice of jalapeño, sesame seeds and mint.

cherry lime cheesecake bars

vegan, gluten-free

crust:2 cups pecans2 cups dates, pitted1 tbsp coconut oil2 tbsp chia seeds1 tsp cinnamon

filling:2 cups cashews1 tsp vanilla2 limes, zested and juiced1/3 cup coconut oil1/3 cup coconut sugar2 cups pitted cherries

In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Place a piece of parchment paper on top of a baking pan and spoon crust mixture on top of the parchment paper. With your hand, press the mixture into pan. In a high-speed blender, blend cashews, vanilla, lime juice, coconut oil, and coconut sugar. Pour half the filling on top of crust. With the remaining half, continue to blend with cherries, leaving a few raspberries to the side for decoration. Pour cherry filling on top of cashew filling and place in the refrigerator for an hour before serving. When ready to serve, remove the parchment paper and top with cherries and lime zest.

mineralmagnets

napkinset

basket

fouta towel

pillow

glazed planter

nine

.

eight.

for summer

Curated by Stacy

Anne Longenecker,

founder of LEIF—our

favorite online one stop

shop for everything

home + entertaining!

storage basket

purely love.

frame

dreamcatcher

behind the sceneseating purely pre-order launch party!

We hope you enjoy Eating Purely+ cannot thank you enough for your support!