PURELY MAY. a purely elizabeth publication. MAY, 2016 LATELY AT PURELY. Target, Anthropologie, two new products + more—get the scoop on the latest excitement at Purely Elizabeth. BRUNCH BITES. 8 bite-sized brunch recipes that are equally as adorable as they are delicious! a purely gluten-free + plant-based publication.
Bite-sized brunch recipes that are equally as adorable as they are delicious!
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PURELY MAY.a purely elizabeth publication.
MAY, 2016
LATELY AT PURELY.
Target, Anthropologie, two new products + more—get the scoop on the latest excitement
at Purely Elizabeth.
BRUNCHBITES.8 bite-sized brunch recipes that are equally as adorable as they are delicious!
Elizabeth's debut cookbook, Eating Purely is now available at Anthropologie.com. Grab your copy for over 100 drool-worthy, gluten-free recipes, over 100 color photos + eating purely tips from Elizabeth!
The perfect solution for staying healthy on-the-go! Our superfood-packed single serve cups make for healthy, easy and delicious travel. Our Ancient Grain Oatmeal Cups and our Granola + Puff Cold Cereal Cups are now at WHOLE FOODS AND SPROUTS NATIONWIDE!
Our Ancient Grain Granola is now at TARGET NATIONWIDE! Our Original 10 oz flavor will be in every store and our Cranberry Pecan + Blueberry Hemp will be available at select stores.
brunch bitesLittle bites, big flavor. Rise and shine and put on that pot of coffee, it's brunch time! As if you needed another reason to love brunch, Elizabeth created 5 bite-sized brunch recipes that are worth waking up for.
KALE, BANANA + PINEAPPLE SMOOTHIE
gluten-free, vegan
1 banana1 cup chopped pineapple1 cup Swiss chard½ cup coconut milk1 cup ice
Blend all ingredients together in high-speed blender.
CHIA PUDDING WITH RASPBERRY JAM
gluten-free, vegan
2 tbsp chia seeds6 tbsp cashew milk raspberry jamPurely Elizabeth Maple Walnut Probiotic Granola
In a bowl, combine chia seeds and cashew milk. Stir to combine and allow to sit for 5-10 minutes, until a gel consistency forms. Pour into shot glasses and top with jam and granola.
1 lb Bliss potatoes, halved2 tbsp olive oil garlic salt
Preheat oven to 425°F. Toss potatoes with olive oil and garlic salt. Place on a baking sheet and roast for 25-30 minutes. Serve on skewers.
EGG FRITTATA WITH KALE, TOMATO, ARTICHOKE + FETA
gluten-free, vegetarian
6 organic eggs¼ cup non-dairy milk, unsweetened1 pint grape tomatoes, halved1 cup fresh or frozen kale½ cup feta cheese
Preheat oven to 400°F. In a bowl, whisk together eggs, milk and vegetables. Pour the mixture into mini muffin tins. Bake 15-20 minutes.
FLATBREAD WITH GOAT CHEESE, SHAVED ASPARAGUS + PESTO
gluten-free, vegetarian
½ cup almond flour½ cup tapioca flour1 cup canned full fat coconut milk (cream on top removed- save to make whipped coconut cream!)
PESTOgoat cheese1 cup thinly shaved raw asparaguschili flakes
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. Top flatbread with a smear of pesto, crumbled goat cheese, shaved asparagus and chili flakes. Bake in the oven for 5-7 minutes and serve.
GREENS WITH PEA, RADISH, AVOCADO + PARMESAN CUPS WITH LEMON CAPER VINAIGRETTE
gluten-free, vegetarian
4 cups mixed greens½ cup peas¼ cup sliced radishes1 avocado
Preheat oven to 375°F. In a large bowl, assemble the salad. In a small bowl, whisk together dressing ingredients. Pour dressing on salad and toss to combine. On a silpat mat place ¼ cup cheese on the mat and flatten. Bake in the oven for 8-10 minutes. Carefully with a spatula place on top of an upside down muffin tin. Allow to cool. Serve salad in cups.
PERFECT PANCAKES
[ recipe from Elizabeth's Eating Purely Cookbook ]
gluten-free, vegetarian
2 eggs¾ cup non-dairy milk3 tbsp olive oil1 cup millet flour¾ cup almond flour¼ cup brown rice flour1 tsp baking soda1 tsp baking powder½ tsp Himalayan sea salt1 tbsp chia seeds1 tbsp hemp seeds1 tbsp flax seeds¼ cup coconut sugar
Whisk eggs, milk and 2 tbsp of olive oil in a bowl. Add dry ingredients and gently stir to combine. Let sit for 5 minutes. Heat a nonstick skillet over medium heat and lightly coat surface with remaining olive oil. Spoon ¼ cup of mixture onto skillet. Cook until pancake begins to bubble, about 2 minutes. Flip pancake and cook another 2–3 minutes. Serve with warm maple syrup.