a must-make holiday BRUNCH Apple Rosemary Galette, Pumpkin Waffles, Cranberry Ginger Oatmeal Bake + Shaved Brussels Sprout Salad. PURELY NOVEMBER. a purely elizabeth publication. NOVEMBER, 2015 PURELY WISH LIST. Consider your holiday shopping done! Gifts for him, her, the home, the kitchen + more.
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PuRelywish list.Consider your holiday shopping done! Gifts for him, her, the home, the kitchen + more.
This holiday season, we're working on taking a step back and reflecting on everything in life (big and small) that we are grateful for. There will always be hurdles in our lives that are overwhelming and stressful, but that will never change. The negatives will always be there—the secret is focusing on the positives. This month, we challenge you to write down 10 things (or 20) every day that you're grateful for. Loop it into your morning routine and write while you're enjoying your morning coffee (that you're definitely grateful for)! Keeping a gratitude journal reinforces the positives in your life since it's quite easy to focus on the negatives. You'll be amazed by the number of positives you write down!
" i believe life is about enjoying the simple moments, challenging yourself in new ways, and constantly improving."
new stores:You can now find us at...
hanson's marketpacific coast greensrainbow acres sol food natural market
elizabeth launched her debut cookbook, eating purely this September and we couldn't be more floored by its success! Eating Purely is a collection of Elizabeth's favorite recipes, ranging from brunch and salads to vegetarian mains and seasonal menus. The book is focused on cooking with whole foods that are naturally gluten-free, nutrient-rich and mostly vegetable based. // order eating purely
hear what customers have to say ...
"The Eating Purely cookbook is PURELY amazing. The book is filled with delicious (& easy!) recipes, beautiful photography, and interesting nutrition facts and tips. I've made two recipes so far and both have been out of this world! ..."
"I swear by this cookbook! I've recommended it to my family, friends, and coworkers. It's my cooking bible..."
"... The book itself is a decorative piece for your kitchen plus the images are beautiful. A must!!"
“i love the philosophy of elizabeth’s eating purely principles, which make healthy eating accessible to all. the recipes in the cookbook are easy to prepare,
creative, and totally delicious . . . plus, they are purely healthy.”
—bobbi brown, founder + cco of bobbi brown cosmetics
all of the people you love are already in one place—so gather 'round the table once more and dig into a sweet, savory + dangerously delicious
breakfast feast. after all, it is the holiday season!
gluten-free, vegetarian
1 cup cranberry ginger compote1 cup almond milk1 cup Purely elizabeth original Ancient Grain oatmeal1 egg1 tbsp vanilla1 tsp cinnamon2 tbsp maple syrup
Preheat oven to 350°F. In a cast iron skillet over medium heat, add cranberry ginger compote. Sauté for 2 minutes. Add almond milk, oatmeal, egg, vanilla, cinnamon, and syrup. Stir to combine, 3–5 minutes. Put the skillet in the oven and bake for 12 minutes. Serve with maple syrup drizzled on top.
1 bag of cranberries1 cup of coconut sugarJuice of 1 limeZest of 1 lime1/3 cup of water1 tbsp fresh grated ginger
Put all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes, until cranberries have popped and sauce is thickened to desired consistency.
with maple syrup + a dash of cinnamon
gluten-free, vegetarian
crust inGredients:1 tbsp chia seeds 1 1/2 cups almond meal1/3 cup coconut flour½ cup tapioca flour¼ cup arrowroot powder¼ cup coconut sugar½ tsp sea salt1 egg1/2 cup vegan butter, 1 tbsp for crust 1 tbsp maple sugar
fillinG inGredients:2 gala apples, sliced thinly1 tsp cinnamonrosemary3 tbsp maple syrup
Preheat oven to 350°F. In a small bowl, combine 1 tbsp chia with 3 tbsp water. Stir to combine. Allow to sit for 5 minutes, until chia forms gel-like consistency. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg and chia “egg,” pulsing to combine to form a dough consistency. On a parchment paper, roll out dough to a 1/2” thick circle. Place parchment paper on baking sheet. Arrange apples in the center of the circle. Fold the sides of the pastry, enclosing the fruit. With the remaining 1 tbsp of butter, brush the crust and sprinkle with crust with maple sugar. Drizzle maple syrup and cinnamon over fruit and some rosemary. Bake for 45 minutes.
apple rosemary galette
eggs over swiss chard, mushrooms + potatoes with pistachio pesto
PistAchio Pesto:3 cups basil1 clove garlic1/2 cup pistachios¼ cup fresh lemon juice½ cup olive oilhimalayan sea salt, to taste
In a food processor, combine the basil, garlic, pistachios, lemon juice, and olive oil. Process until smooth. Add salt to taste. Set aside.
Preheat oven to 350°F. In a saucepan, bring water to a boil. Add sliced potato and cook 3-5 minutes. Strain and set aside. In a cast-iron skillet over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes. Add mushrooms and Swiss chard and sauté for 5-7 minutes. Stir in sliced potatoes. With a spoon, make 3 indentations in the vegetables. Bake in the oven for 10 minutes. Drizzle with pesto and serve.
pumpkin waffleswith apple cider syrup
gluten-free, vegetarian
2 ¼ cups Purely elizabeth original Ancient Grain oatmeal1 tbsp baking powder¾ tsp salt2 tsp pumpkin pie spice3 tbsp coconut sugar3 eggs2/3 cup almond milk½ cup olive oil ½ cup packed pumpkin puree1 tbsp vanilla extract
APPle cider syruP:½ cup maple syrup1 cup apple cider
In a food processor, add oatmeal and process until a flour-like consistency. Add “oat flour” to a large bowl, along with dry ingredients. Whisk in eggs, almond milk, olive oil, pumpkin puree and vanilla. Allow to sit for 5-10 minutes. Heat a waffle maker and cook waffles according to machine directions, about 5–7 minutes per waffle.
Meanwhile, make apple cider syrup: Add the syrup and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Serve over waffles.