the grain-free issue
TRANSCRIPT
PURELY APRIL.a purely elizabeth publication.
APRIL, 2016
PURELY LOVE.
Elizabeth's favorites for spring + a Mother's Day
Gift Guide that won't disappoint! THE
GRAIN-FREEISSUE.flatbread, waffles, scones + pasta—6 grain-free recipes that taste anything but grain-free. a purely gluten-free
+ plant-based publication.
welcomeTO THE PURELY APRIL MAGAZINE!
Copyright © 2016 by purely publishing, inc.
EDITORIAL + DESIGN:caroline caligari
RECIPES + PHOTOGRAPHY:elizabeth stein
lately at purely. [ follow us for more recipes + behind the scenes ]
our first line of
GRAIN-FREEGRANOLA.
Rich cashews, dried coconut flakes + superfood seeds combine with cashew butter, organic coconut oil and organic coconut sugar. The same rich, buttery flavor as our Ancient Grain Granola—just without the grains!
certified gluten-free, vegan, non-gmo, organicpaleosweetened with coconut sugar 4-5g sugar5g protein
// Two Flavors: Original and Banana Nut Butter
available at select whole foods!
SHOP NOW.
introducing the first
PROBIOTICGRANOLA. why probiotics? Our intestines are filled with both good bacteria and bad bacteria. The key to intestinal health is a balance of both. Probiotics are the good bacteria your gut needs. With 70% of our immune system located in our gut, it's crucial to keep the gut healthy and happy for optimal wellness!
our award-winning granola + a probiotic boost!
made with GanedenBC30—a patented vegan strain of probiotics—shown to survive the baking process.
two servings a day will get you maximum probiotic benefits to help support a healthy immune + digestive system.
// NOW AVAILABLEon purelyelizabeth.com + in The Fresh Market stores.
SHOP NOW.
purely love.
... for spring ... moto
leggings
air plant planter
pink polish
grai
n-fr
eepi
zza
crus
t
raw superfood shampoo + conditioner
collagen peptides
summer
wat
er
grain-freewaffles
MOTHER'S DAYGIFT GUIDE
scarf
clutch
notebook
throwpillow
vitamin cbody polish fo
rk +
tro
wel
coasters
elizabeth's
healthy cookbook
cutting board
GOINGGRAIN-FREE.we use alternative flours, like almond and coconut,
to create 6 grain-free recipes that are low-carb,
high-protein and utterly delicious. we promise you
won't even notice the missing grains!
gluten-free, vegan
½ cup almond flour½ cup tapioca flour1 cup canned full fat coconut milk
Heat a seasoned cast iron skillet over medium heat. Meanwhile, in a large bowl combine flour and coconut milk. Whisk to combine. Pour batter onto skillet and cook on each side for 3-5 minutes.
GRILLED FLATBREADwith almond + tapioca flour
ORANGE ZEST WAFFLES with yogurt, pistachio, maple syrup + grain- free granola
gluten-free, vegetarian
1 cup almond flour1 tbsp coconut sugar¼ tsp baking soda¼ teaspoon salt2 tablespoons coconut oil, melted3 eggs¼ cup coconut milk
TOPPINGS:YogurtChopped pistachiosPurely Elizabeth Original Grain-Free GranolaMaple syrup1 orange, zest
In a large bowl, combine dry ingredients. Whisk in coconut oil, eggs and coconut milk. Pour batter onto waffle maker. Cook according to waffle maker instructions. Top with yogurt, pistachios, granola, maple syrup and orange zest.
gluten-free, vegetarian
1 ½ cups almond flour½ cup coconut flour¼ cup arrowrootpinch of sea salt¼ tsp baking soda1 cup diced strawberries¼ cup coconut oil, melted¼ cup coconut sugar1 tsp vanilla extract1 egg
Preheat oven to 350°F. In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients adding the strawberries at the end. Pour the wet ingredients into the dry and stir to combine. Pour onto a parchment lined baking sheets and spread into a 10” circle. Bake for 30 minutes. Allow to cool then slice into pieces and serve.
STRAWBERRY SCONESwith coconut sugar+ coconut oil
CAULIFLOWER RISOTTOwith pesto, mushrooms, favas + spinach
gluten-free, vegetarian
WALNUT PESTO:3 cups basil½ cup walnuts2 cloves garlic½ cup extra virgin olive oil1 lemon, juicedHimalayan sea salt, to taste
1 head of cauliflower, cut into florets1 tbsp olive oil2 cloves garlic, minced2 cups wild mushrooms1 cup shelled fava beans2 cups spinach¼ cup white wine8 oz veggie brothAsiago cheese
In a food processor, add cauliflower in batches until rice forms. Meanwhile, in food processor, add all the ingredients for the pesto and blend until smooth. In a large saucepan over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes. Add mushrooms, favas and spinach and continue to sauté for 3-5 minutes. Add cauliflower, white wine and broth. Stir, cover and cook for about 5 minutes. Top with cheese and serve.
gluten-free, vegetarian
2 zucchini, spiralized1 tbsp olive oil2 cloves garlic, mincedParmesan to taste
SAUCE:¼ tbsp olive oil3 red peppers, roasted1 cup cashew milk
In a food processor, add olive oil, roasted peppers and cashew milk. Blend until smooth. In a large skillet over medium heat, add the olive oil and garlic. Sauté until fragrant, about 3-5 minutes. Add in the noodles and sauce. Toss and serve with basil and Parmesan.
ZUCCHINI NOODLES with swiss chard + creamy roasted red pepper sauce
CHOCOLATE CHIP COOKIESwith almond + coconut flour
gluten-free, vegetarian
1 cup almond flour1/3-cup coconut flour2/3-cup coconut sugar¼ tsp salt1 tsp baking soda1 cup chocolate chips½ cup olive oil1 egg1 tbsp vanilla extract
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine dry ingredients. Add oil, egg and vanilla and whisk to combine. Roll into 1” balls. Place on baking sheet and bake for 10–12 minutes.
