JANUARY, 2015
purely
WINTER.
a purely elizabeth publication.
winter
brunch
blackberry scones, homemade walnut
cinnamon milk + butternut squash, arugula,
mushroom and feta quiche
ancient grains
5 ways
creative cooking with nutrient
power-house grains—millet,
quinoa, kaniwa, buckwheat
+ amaranth
purely chatting
with bobbi brown
the makeup mogul talks
business + beauty secrets
+
a snowy soirée
roasted shishito peppers,
crispy rice sushi + mushroom
ravioli
in this issue
#eatpurely | 5
16
our favorite #eatpurely insta pics
time for... + favorite pins of the
season | 6
purely love for winter | 8
snow chic + hibernating at home
purely chatting | 10
with makeup mogul Bobbi Brown
purely approved | 12
our healthy grocery picks
ancient grains 5 ways | 50
delicious + inventive dishes made with our favorite nutrientrich ancient grains: millet, amaranth, kaniwa, quinoa +
buckwheat
blog love | 58
contributions from two of our favorite bloggers
winter brunch
a decadent brunch buffet
- clementine cocktail | 18
- blackberry scones | 20
- strawberry mint parfait | 22
- smashed avocado + polenta | 23
- pear ginger oatmeal brulee | 24
- butternut squash arugula,
mushroom + feta quiche | 26
- kale pomegranate salad | 27
- bananas fosters crepes | 28
winter distractions | 60
thank you! | 64
books, blogs + etsy stores to keep you
entertained all season
to our amazing fans + see you again in the spring!
purely coupon | 62
Copyright © 2015 by purely publishing, inc.
30
save $1 on any of our products
snowed in
8 apps, 3 desserts + 2 cocktails for a winter soirée
- cocktails | 32
smashed blackberry margarita + a red wine spritzer
- cranberry goat cheese roll | 34
- rosemary truffle marcona almonds | 36
- kale salad | 38
with golden raisins, pistachios, hemp
seeds + tahini dressing
- roasted shishito peppers | 40
- creamy mushroom soup | 41
- crispy rice w/ spicy tuna + avocado | 42
- mushroom ravioli | 44
in a tomato sauce spoon
- cinnamon affogato | 46
- linzer cookies | 48
- gingerbread chia cookies | 49
PURELY OATMEAL
RECIPE CHALLENGE
enter to win:
$200 Gift Card
to Whole Foods Market
+ a year's supply
of purely elizabeth
submit a recipe.
#eatpurely
tag us in your healthy food pics with
#eatpurely + we will repost our faves!
@rrayyme: Warm spiced pear, blueberries,
and coconut overnight oats topped with
granola and earl grey cream.
@healthyhappysweet: Woke up early and huuuungry despite
overeating yesterday... So I had a yummy bowl of @siggisdairy
plain skyr + organic gala apple with cinnamon + @purely_
elizabeth blueberry hemp granola + pumpkin butter.
@mikailamcglothin: Tried Purely Elizabeth's
original granola for the first time today and loved
it! I poured a generous amount over my apple
cinnamon oatmeal this morning...
@sugaryjoy: I'm in heaven this is SOO good!! any recipe
with blackberries, #TruWhip & @purely_elizabeth is
guaranteed a winner! ...
@addiemartan: I'm the "crazy chick" who
brings her own breakfast traveling yet I save
money and am not left to eat processed
"healthy" breakfasts at rest stops.
@restoring_radiance: Merry Christmas from me
and this perfect little piece of toast Millet bread
topped with @earthbalance peanut butter, banana,
@purely_elizabeth's pumpkin fig...
time for
snow flakes, hot cocoa, ice
skating, wood fires, warm
mittens, hearty soups,
sleeping in, movie nights, snow
shoes, cinnamon and nutmeg,
oversized sweaters + long
books.
[ our favorite
winter pins ]
snow chic.
ski weekend essentials. now you just have to find
someone with a ski house...
1. equipment: plaid blouse 2. eugenia kim rain: pom pom beanie 3. anon: somerset goggles 4. faribault mill:
wool coffee cup sleeve 5. jack black: lip balm 6. mylokai: lokai bracelet 7. ugg: heeled snowboot 8. true
religion: touchscreen knit glove 9. herschel supply co.: backpack 10. diptyque paris: philosykos perfume roller
11. sw basics: hand/face cream
hibernating
at home.
for snuggling up at home on
those cold winter days.
1. world market: faux cowhide throw pillow 2. areti: hook light 3. terrain: copper lantern 4. fig and yarrow:
coffee and cardamom body scrub 5. millys collection: vintage porcelain tea set 6. simple life: marbled mug
7. aha life: wood succulent 8. faribault mill: wool blanket 9. amara: coffee and sugar cannister 10. kathy kuo
home: petrified wood stool
purely
chatting
with
bobbi brown
we know you’re juggling a thousand
projects, what’s your latest focus?
what was the evolution from makeup
artist to business mogul?
Over the years I’ve learned that innovation is
key, so I’m always looking for something new &
exciting. It’s important for me to translate my
inspirations – which I usually get from traveling
and meeting women all over the world – into
innovative and functional products. Lately,
my team and I have been working with color,
and teaching women through one-on-one
makeup lessons how they can feel comfortable
incorporating it into their daily makeup routine.
After getting a degree in theatrical makeup from
Emerson College in Boston, I moved to New York
City to work as a freelance makeup artist. New
York was full of opportunities; it really was the
place to be if you were looking to start a career
in artistry, film, etc. My first big break was doing
a black and white exercise story for Glamour
magazine that was shot by Bridgette Lacombe.
After years of traveling around the world for my
job, I got to the point where I wanted to work and
be closer to home.
I had the idea to create my own line of
makeup around the time I was pregnant
with my first child. I was frustrated by the
lack of flattering makeup on the market. It
was impossible to find makeup that looked
good on skin. I almost always had to ‘fix’ the
products I bought, blending shades together
until I got something that looked natural. I
saw a major void in the cosmetics industry
that I knew I could help address. My vision
was to create a cosmetics line that looked
natural and would match and complement
women's complexions. I started with
creating lipstick shades that made lips look
like lips, only better.
Once I had the final product, I was selling
the makeup out of my house. It was mail
order. And it was written about in Glamour
magazine by the beauty editor at the time.
And, suddenly we got bombarded with
orders. I guess that's when I realized I
needed to get more serious. My husband
and I invested our savings in the company.
It wasn’t much but it was enough to get us
started.
Bobbi Brown Cosmetics debuted with 10
lipsticks in February 1991 at Bergdorf
Goodman. We projected we’d sell 100
lipsticks the first month and ended up
selling 100 the first day. In 1995 I got a call
from Leonard Lauder and it was then I knew
I had made it.
what significant hardships have you faced
in your career and how did you overcome
them?
The greatest challenge that I’ve overcome is learning
that I can’t do it all. You have to hire people who
are great at what they do and let them do it. Don’t
micromanage. It’s important to learn how to delegate.
what’s your daily skincare routine?
My daily skincare routine really starts with exercise.
Spinning, running and yoga leave me feeling energized
and transformed, and my complexion refreshed and
radiant. I then clean and moisturize my skin and apply
eye cream. On days when I feel very dry I layer with
face oil. I think people have a misconception about
putting oil on their face, but it’s the best thing.
do you wear makeup everyday? What are
your essentials?
I don’t wear makeup everyday - I’m not afraid to go
barefaced, and often do on the weekends. But when
I do wear makeup, I like to use a handful of products
that quickly help me look and feel instantly pulled
together, as I’m often doing my makeup when I’m on
the go. Creamy concealer covers dark circles so I look
well-rested; Skin Foundation Stick can be spot-applied
just where skin is red or uneven; Pot Rouge, a cream
blush, doubles up as a cheek and lip color; and a few
coats of the blackest black mascara makes my eyes
pop.
what are your 3 favorite makeup products?
Corrector/concealer
Skin Foundation Stick
Smokey Eye Mascara
besides skincare, what else helps you
achieve glowing skin?
Beautiful skin reflects a healthy lifestyle. Make sure to
drink lots of water, exercise regularly, eat well and get
plenty of sleep. Good skin starts from the inside.
do you have any daily rituals that keep you
balanced and happy?
I make time every day to spend time with my family.
They’re my biggest priority and the secret to my
happiness.
with so many options on the grocery
shelf, deciphering what's actually good
for you can be tricky. that's where our
"purely approved" packaged foods
list comes in handy! here's a roundup
of healthy gluten-free foods in every
category that don't skimp on taste!'
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purely
approved.
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breakfast.
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. .1. Food for Life Gluten-Free Brown Rice En-
glish Muffins: moist and delicious + made from
certified organic whole brown rice
5. Siggi's Plain Skyr Yogurt:
thick, creamy yogurt, free of
added sugar, with 15g of protein
2. NuttZo Crunchy Power Fuel: a blend of organic nuts and superfoods like cashews, almonds, brazil nuts, flax seeds + chia seeds
6. Crofter’s Wild Blueberry
Jam: made with organic berries
+ packed with antioxidants
3. purely elizabeth Cranberry Pumpkin Seed
Ancient Grain Oatmeal: made with organic quinoa, amaranth flax, hemp and chia
7. Califia Farms Vanilla Almond
Milk: the purest and tastiest
packaged almond milk we've
come across—rich in calcium,
vitamin D, riboflavin, Vitamin E
and Vitamin B12
4. purely elizabeth Original Ancient Grain Granola: made with quinoa, amaranth and chia +
sweetened with coconut sugar
8. Vanilla Bean Chia Pod: chia seeds and
pure coconut milk are blended with the
sweet spice of vanilla and cinnamon + no
added sugar
9. Cascadian Farm Organic Blackberries:
delicious plump organic blackberries,
pumped with iron + vitamin C
10. Sambazon Acai Smoothie Pack:
powerful antioxidants and healthy omegas with the epic flavor of acai—perfect
for smoothies and breakfast bowls + no
sugar added
1. Manitoba Harvest Hemp Hearts: 10 grams of plantbased protein and 10 grams of omega-3s to give your
smoothies + cereal a heart-healthy boost
2. Vega One Vanilla Chai Nutritional Shake: made from
real, whole food ingredients, giving you 20 grams of plant
based protein, probiotics + 6 servings of greens
3. Allegro Organic Italian Roast: a hearty southern Italian-style blend
with a powerful, rich aromatic finish
4. Yogi Calming Tea: a mixture of chamomile, lemongrass, and Gotu
Kola for a perfect blend of relaxation
5. Navitas Coconut Palm Sugar: a low-glycemic sweetener, with a
pleasant caramel-like flavor + amino acids, potassium, and magnesium
.................................................................................................
lunch.
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................................................................................................
1.Hope Hummus Kale Pesto: organic
leafy green kale + pesto combine for
a flavor-bursting healthy snack dip
2. Ozuke Beets, Dulse, and Kale: a
pickled veggie blend—packed with
minerals + probiotics. Enjoy as a
snack or sandwich topper
3. Lotus Foods Organic Volcano Rice:
mineral and antioxidant-packed
blend of aromatic West Java rices
grown on volcanic soils—rich in magnesium, manganese and zinc + high
in fiber
4. The Real Dill Caraway Garlic
Pickles: toasted caraway, fresh
minced garlic + dill for the most
flavorful pickle you’ll ever eat
5. Brew Dr. Kombucha Love: a refreshing probiotic drink made with
jasmine green tea + lavender
6. Pacific Thai Sweet Potato Soup:
sweet potatoes and winter squash
combine with South Asian flavors of
coconut, lemongrass, lime and red
chili pepper in a convenient single
serve pouch
7. Kalettes: kale + brussels sprout = kalettes—a
brand new vegetable, which combines the best flavors of both, for a fresh fusion of sweet and nutty
8. Bragg’s Sesame Ginger Dressing: organic ginger
and sesame blended to give you a sweet and tangy
taste + the hearth healthy benefits of amino acids
9. Cypress Grove Midnight Moon Goat Cheese:
aged six months or more, this irresistible cheese is
dense and smooth with a nutty caramel finish
10. Pressed Juicery Greens 3: leafy greens, sweet
apple + a kick of ginger create this delicious vitamin
packed juice
dinner.
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1. MM Colorado Simply Butternut:
delivers an ample dose of fiber +
vitamin B6, add this nutty flavor to
pasta or a quick homemade soup
4. Dr. Praegers Kale Veggie Burgers: packed
with quinoa, kale + 9 other vegetables this
low calorie burger will leave you full for
hours
7. Rao’s Roasted Garlic Sauce: a tasty blend
of vine ripened tomatoes and slow roasted garlic—this sauce is made from just 5
ingredients
2. Tres Papusas Black Bean and
Sweet Corn: our favorite of their
flavors—no-frills goodness that is
naturally gluten-free + vegetarian
5. Gluten-Free Bistro Pizza Crust: a whole
grain vegan crust—hand-made, frozen and
packaged on site
8. Capellos Gluten-free Fettucine: low on
the glycemic index and made primarily from
almond flour and egg, Cappello’s fettuccine
has a deliciously rich, buttery flavor + silky
consistency
3. Maya Kaimal Kashmiri Curry: a
mild curry blend with hints of nutmeg and mace
6. Lundenberg Organic Brown Rice Rotini
Pasta: made simply with organic brown rice
—Lundberg makes delicious gluten-free
pasta alternatives
9. Ancient Harvest Heirloom Red and Black
Quinoa Polenta: the goodness of traditional
polenta combined with organic quinoa for a
quick + easy ancient grain dinner
essentials.
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1. Coombs Family Farms-Organic Maple Syrup
2. Savannah Bee Company Honey for Cheese
3. Lucini 100% Organic Select Extra Virgin Olive Oil
4. 365 Organic Balsamic Vinegar of Modena
5. Napa Valley Naturals Organic White Wine Vinegar
6. Bragg's Organic Apple Cider Vinegar
7. Primordial Himalayan Sea Salt
8. Miso Master Mellow White Miso
9. Eden Foods Seaaweed Gomasio
snacks.
In season
•
Beets
•
Cabbage
•
Carrots
•
Dakon
•
Garlic
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .•. . . . .Jerusalem
...........
Artichoke
•
Mushrooms
•
Onions
•
Parsnips
•
Potatoes
•
Rutabagas
•
Shallots
•
Sprouts
•
Sweet
Potatoes
•
Turnips
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. . . . .Winter
.......
Squash
4. Better Bean Uncanny
7. Luna and Larry’s
1. Rhythm Superfoods Kool
•
Apples
Refried Beans: a protein
Café Latte Bars: Made
Ranch Kale Chips: flavored
•
Pears
packed dip with metabolism
with agave syrup inwith a blend of organic seeds,
vegetable powders, juices,
herbs and spices—hands down
the tastiest + crunchiest kale
chips on the market
2. White Girl Smokey Chipotle
Salsa: a girl-power punch of
flavors—this unique salsa is
made with tomatillo, cilantro +
onion
3. Quinn Hickory Smoked
Cheddar Popcorn: free of
chemicals + GMO’s—Quinn is
an afternoon staple at purely
elizabeth
booting Serrano + habanero
peppers for the perfect kick
5. NibMor Almond Dark
Chocolate: a smooth and
rich dark chocolate—loaded
with crunchy, heart-healthy
almonds
6. Barnanas Organic Chocolate Chewy Banana Bites:
a guiltless sweet treat,
loaded with potassium
stead of refined sugar,
these will satisfy any
ice cream cravings
8. Rawpothecary
Heavenly Hemp Milk: a
dreamy protein powerhouse containing—20
amino acids including
the 9 essentials we
can’t produce on our
own
..............................................................................................
10. Sir Kensington Ketchup
11. Annie’s Organic Horseradish Mustard
12. Arrowhead Mills Organic Sesame Tahini
13. Garden of Life Organic Coconut Oil
14. Thai Kitchen Organic Lite Coconut Milk
15. Niellsen Massey Madagascar Bourbon
Vanilla Extract
winter brunch
because brunching is one of our favorite
weekend activities... a healthy, yet decadent
buffet to be enjoyed with friends on a lazy sunday
clementine
cocktail
juice of 2 clementines
juice of 1/2 lemon
1 1/2 oz vodka
sprig of rosemary
Fill your glass with ice,
and then add juices and
vodka Stir. Garnish with
a fresh rosemary sprig.
blackberry
scones
gluten-free
1 ½ cups almond flour
½ cup sprouted brown
rice flour
¼ cup arrowroot
pinch of sea salt
1/4 tsp baking soda
1 cup blackberries
¼ cup coconut oil,
melted
1/4 cup coconut sugar
1 tsp vanilla extract
1 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 blackberries 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
mint parfait
smashed avocado
+ polenta
gluten-free, vegan
gluten-free, vegan
1 cup SO Delicious Vanilla
Coconut Milk Yogurt
1/3 cup purely elizabeth
Original Ancient Grain Granola
1/2 cup strawberries sliced
Mint for garnish
18 oz precooked polenta log
1 avocado
Olive oil
Himalayan sea salt
Red pepper flakes
Layer ingredients. Garnish
with mint and serve.
Slice the avocado in half; remove
the flesh and place into a small
bowl. Mash the avocado with a fork.
Meanwhile, preheat grill to mediumhigh heat. Slice the polenta into 1/4inch thick rounds and place on grill.
Grill on each side for 3-5 minutes or
until browned. When cooked, remove
from grill. Assemble each round
with a small amount of avocado, red
pepper flakes and salt. Drizzle lightly
with your best tasting olive oil.
pear ginger
oatmeal Brûlée
with homemade walnut
cinnamon milk
gluten-free, vegan
1 tbsp fresh ginger, minced
1 tbsp vegan butter
1 bosc pear, diced
2 cups oatmeal
3 cups walnut cinnamon milk*
1 tbsp maple syrup
In a cast iron skillet over
medium heat, add butter and
ginger. Saute ginger for 2-3
minutes. Add diced pear and
cook until softened about 10
minutes. Add the oatmeal,
walnut milk and maple syrup.
Preheat the oven to broil.
Stir to combine and cook
for 5 minutes, adding more
milk if necessary. Sprinkle
the top with coconut sugar to
caramelize under the broiler.
Place in the oven for 5-10
minutes, watching so the
oatmeal doesn’t burn. Serve.
Walnut
cinnamon Milk
gluten-free, vegan
1 cups of raw walnuts
3 cups of water
1 tsp vanilla
2 tsp cinnamon
Soak walnuts in water for
at least 4 hours, rinse. In
a high-speed blender add
soaked walnuts, 3 cups water,
vanilla and cinnamon. Blend
until smooth. Serve or if you
prefer a smoother milk, strain
through a cheesecloth.
butternut squash,
arugula, mushroom +
feta quiche
gluten-free
2 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
5 oz mushrooms
1 cup arugula, chopped
1 cup cooked butternut squash,
diced
12 organic eggs
1/4 cup non-dairy milk, unsweetened
4 oz feta, crumbled
Gluten-free pie crust
Preheat oven to 375°F. In a large skillet
over medium heat add olive oil, garlic and
onion. Sauté until fragrant 3-5 minutes.
Add mushrooms and continue to cook for
5-10 minutes, stirring continuously. Add
in chopped arugula and squash. Stir to
combine. Meanwhile, in a large bowl, whisk
together eggs and milk. Add in vegetable
mixture and crumbled feta. Pour the egg/
veggie/cheese mixture into a pie crust. Bake
until golden about 35 minutes.
kale pomegranate
salad with clementines,
pumpkin seeds + granola
gluten-free, vegan
1 large bunch kale, stems
removed, chiffonade
¼ cup pomegranates
2 clementines, peeled and sliced
horizontally
¼ cup pumpkin seeds
¼ cup purely elizabeth Original
Ancient Grain Granola
Dressing:
2 tbsp olive oil
juice of ½ orange
juice of half lemon
2 tbsp maple syrup
1 tsp salt
In a large bowl, toss together shredded
kale, pomegranates, clementines,
pumpkin seeds and granola. In a
small bowl, whisk together dressing
ingredients. Pour dressing ingredients
on salad and toss to evenly coat. Serve.
bananas
foster crepes
gluten-free
¾ cup buckwheat flour
¼ cup teff flour
¼ tsp salt
4 eggs
1 cup almond milk
2 tbsp coconut oil
Filling ingredients:
4 firm bananas, peeled, cut
lengthwise
3 tbsp vegan butter
1/3 cup coconut sugar
1/3 cup dark rum
In a large bowl combine dry
ingredients. Add in eggs
and almond milk and whisk
together to combine. Heat
a medium skillet or crepe
pan over medium heat. Add
coconut oil and heat until
melted. Add crepe batter and
swirl to coat the pan (about ¼
cup). Cook until edges appear
to dry then flip. Set aside.
In a separate large sauté
pan over low heat, combine
coconut sugar and vegan
butter. Stir until sugar
dissolves. Add bananas and
cook for 2-3 minutes. Add
rum, and if sauce is hot
enough, it will flame on its
own. Otherwise, tilt pan away
from you until it catches.
Continue cooking until flame
dies out. Divide bananas
among crepes. Fold and pour
remaining sauce on top.
snowed in.
smashed
blackberry
margarita
yields 2 servings
1/2 cup fresh
blackberries
1/3 cup tequila
1/3 cup fresh
orange juice
1/3 cup fresh lime
juice
1 lime
Salt
A splash of simple
syrup to taste
1 sprig rosemary
1 bottle seltzer
water
Squeeze the lime
around the rim
of the cup and
dip into salt to
thickly coat the
rim. Combine
blackberries,
tequila, orange
juice and lime
juice. Muddle
ingredients. Fill
rest of cup to
top with seltzer
water and add
simple syrup to
desired sweetness.
Garnish with two
blackberries and a
sprig of rosemary.
red wine
spritzer
fruity red wine
champagne
blackberry
thyme, for garnish
Fill 3/4 part
champagne and
1/4 part red wine.
Garnish with a
blackberry and
fresh sprig of
thyme.
cranberry goat
cheese roll
log of goat cheese, (we
like Haystack Mountain
Goat Cheese)
1 cup dried cranberries
1 tsp orange zest
1 tbsp fresh orange juice
Lightly pulse cranberries,
orange juice and orange
zest in a food processor.
Spread mix in a thin layer
onto a baking sheet.
Roll the goat cheese log
in the mixture until it's
fully coated. Serve with
gluten-free crackers (we
used New Beat Foods
Quinoa Crackers).
Rosemary Truffle
Marcona Almonds
gluten-free, vegan
2 cups marcona almonds
2 tbsp fresh rosemary, chopped
Truffle Salt to taste
Heat a skillet over medium heat.
Add almonds, rosemary and
truffle. Stir until the rosemary
becomes fragrant, 3-5 minutes.
Serve.
Kale Salad With Golden
Raisins, Pistachios, Hemp
Seeds + Tahini Dressing
gluten-free, vegan
2 bunches of lactino kale, finely
shredded
¼ cup golden raisins
¼ cup pistachios
¼ cup hemp seeds
Dressing Ingredients:
⅓ cup tahini paste
1 garlic clove, minced
1 lemon, juice
1 tbsp mellow yellow miso paste
⅓ cup water
Pinch of Himalayan sea salt
Make the dressing by
mixing in a high-speed
blender or simply
pouring into a mason jar
and shaking vigorously
to combine.
In a large bowl add salad
ingredients. Toss with
dressing and serve with
hemp seeds on top.
roasted
shishito peppers
gluten-free
Shishito Peppers
Olive Oil
Himalayan Sea Salt
Lemon
In a large bowl, toss peppers
olive oil. Heat a cast iron skill
over medium heat. Add peppe
and cook for 3-5 minutes per
then serve with a sprinkle of
and squeeze of lemon.
with
let
ers
r side
salt
creamy
mushroom soup
gluten-free, vegan
1 tbsp olive oil
1 large shallot, finely chopped
3 cloves garlic, finely chopped
1 lb shitake mushrooms
1 lb Portobello mushrooms
3 cups of vegetable broth
1 can coconut milk
Truffle Sea Salt to taste
Pine nuts
In a pot over medium heat, add
olive oil, garlic and shallots.
Sauté for 3-5 minutes or until
fragrant. Add mushrooms and
continue to sauté for 20-30
minutes on low to medium
heat. Add broth and cream of
the coconut milk, discarding
the coconut liquid. Using an
immersion blender, blend until
smooth. Continue to cook on
low for 10 minutes. Add truffle
salt to taste and top with pine
nuts.
Crispy Rice With Spicy
Tuna + Avocado
gluten-free
2 cups sushi rice
2 tbsp rice vinegar
2 tbsp coconut sugar
1/2 cup soy sauce (for the rice cakes)
2 tbsp toasted sesame oil (for
cooking rice cakes)
Spicy Tuna:
(makes app. 2 cups)
½ lb sushi-grade ahi tuna, cut into
small cubes
½ tsp toasted sesame oil
1 tbsp siracha
1 tbsp Vegenaise
Sliced jalapeño
Avocado Topping:
1 avocado, mashed
1 tsp toasted sesame oil
2 tsp tamari
Sesame seeds
Cook the rice according to
packaging directions. Combine
rice vinegar and coconut sugar in a
large bowl. Set aside.
Meanwhile make toppings:
Spicy Tuna: In a bowl, combine
diced tuna, sesame oil, veganaise
and siracha.
Avocado Sesame: In a bowl,
combine mashed avocado, sesame
oil and tamari.
When rice has cooled, form into
tight compact patties. In a large
sauté pan, heat oil over medium
to high heat. Add rice patties in
batches, cooking until golden
brown, 2-3 minutes per side. Top
with spicy tuna and jalapeño or
avocado and sesame seed topping.
Serve with tamari.
Mushroom Ravioli In
Tomato Sauce Spoon
gluten-free
Ravioli Ingredients:
140g arrowroot starch
85g tapioca flour
65g sprouted brown rice flour
40g almond flour
1 tbsp xantham gum
4 eggs
1 tbsp olive oil
1 tbsp water
1 jar of tomato sauce
Mushroom Cashew Filling:
2 tbsp olive oil
8 oz Portobello mushrooms
2 cloves garlic, minced
¼ cup chopped yellow onion
Himalayan sea salt to taste
1 cup cashews, soaked in water for at
least 4 hours
1 tbsp nutritional yeast
1 lemon, juiced
In the bowl of a Kitchen Aid mixer, mix dry
ingredients together using the flat beater.
Add eggs, water and olive oil and mix on
low speed for 3-4 minutes. Cut the dough
into 6 balls. Place the rest of the dough
in plastic wrap when not using so dough
doesn’t harden. Using a rolling pin coated
in flour, roll each ball into rectangles thin
enough to go through pasta roller. Put the
dough through the pasta roller, and then
cut with ravioli cutter.
In a large sauté pan add 1 tbsp olive
oil over medium heat. Add onion and
garlic and sauté for 3-5 minutes. Add
mushrooms and cook, stirring frequently
for 10 minutes. Meanwhile, In a high speed
blender add drained cashews, 1 tbsp olive
oil, nutrition yeast and lemon juice. Blend
until smooth. Add 1 tbsp at a time of water
if necessary to reach desired consistency.
Add the mushroom mixture and pulse
a few times to combine. Fill the ravioli,
placing a dollop of filling on the pasta,
brush water or egg on the edges of the
dough, place a layer of pasta on top and
press edges together.
In a large pot, bring water to a boil. Cook
the pasta for 3-5 minutes. Drain and set
aside. Pour tomato sauce in pot and heat.
Add in ravioli, coat with sauce and serve.
cinnamon
affogato
gluten-free, vegan
1 shot of espresso
1 scoop of Luna and Larry's
Vanilla Island Coconut Milk
Ice Cream
Sambuca, Grand Marnier,
or Frangelico, optional
Cinnamon
Cinnamon stick to garnish
Pour hot espresso over ice
cream, sprinkle with a dash
of cinnamon and garnish
with a cinnamon stick.
linzer cookies
gluten-free, vegan
1 cup sprouted brown rice
flour
1/2 tsp baking powder
4 tbsp hazelnut flour
4 tbsp coconut sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/8 tsp Himalayan sea salt
4 tbsp vegan butter
¼ cup raspberry jam
Preheat oven to 350°F.
Combine the dry ingredients
in a bowl. Add melted
butter and stir to combine
evenly. Place half the dough
in between 2 sheets of
parchment paper and roll
out to 1/4" thickness. Remove
the top piece of parchment
and cut into desired shapes.
Continue until all dough is
used. On a parchment lined
baking sheet, place cookies
and bake for 10-12 minutes.
When cooled, make the
sandwiches by spreading jam
on bottom cookie.
gingerbread chia
cookies
gluten-free, vegan
2 cups almond flour
1/4 cup tapioca starch
1/4 cup chia seeds
2 tbsp coconut sugar
1/2 tsp Himalayan sea salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
½ tsp nutmeg
2 tbsp maple syrup
2 tbsp organic virgin coconut
oil
1 tbsp vanilla extract
Powdered sugar to coat
Preheat oven to 325°F.
Combine dry ingredients
in a large bowl. Add wet
ingredients and combine.
Place half the dough
in between 2 sheets of
parchment paper and roll out
to 1/4" thickness. Remove the
top piece of parchment and
cut into shapes. Continue
until all dough is used. On
a parchment lined baking
sheet, place cookies and
bake for 12-15 minutes.
When cooled, sprinkle with
powdered sugar.
ancient grains 5 ways
1. buckwheat: Buckwheat contains valuable
sources of protein, fiber and b vitamins. Additionally,
buckwheat contains potassium, zinc (great for the
immune system) and amino acids. This makes
buckwheat great for both heart and digestive health.
2. 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.
3. amaranth: Amaranth was a favorite of the
Aztecs for its high nutritional value and ability to
thrive in poor soil. It's high in protein, the amino acid
lysine, calcium, and b vitamins.
4. 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.
It's about half the size of quinoa, and originated in
southern Peru. Kaniwa has significantly more iron
than quinoa—about 60% of your RDA compared to
quinoa’s 15%.
5. quinoa: A complete protein, this superfood has
almost twice as much fiber as other grains. Quinoa
promotes digestion, lowers cholesterol and glucose
levels, and contains a slew of vitamins and minerals
including iron (promotes brain health) and lysine
(essential for tissue growth + repair).
one.
buckwheat
Autumn Salad
With Butternut Squash
+ Cranberries
two.
millet
beet black bean
burger
three.
amaranth
Sweet Potato
+ Swiss Chard
Fritters
buckwheat Autumn
Salad with butternut squash
+ cranberries
2 cup buckwheat, cooked
4 cups Arugula
1 lb sweet potatoes, roasted
and cubed
½ cup dried cranberries
½ cup walnuts
Dressing:
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp mustard
Pinch of Himalayan sea salt
In a small bowl, whisk together
dressing ingredients. Set
aside. In a large bowl, combine
buckwheat, sweet potatoes,
cranberries, arugula and
walnuts. Toss with dressing and
serve.
millet beet black
bean burgers
3 large red beets
1 cup millet, cooked
1 tbsp olive oil
1 yellow onion, diced 3 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup purely elizabeth Original
Ancient Grain Oatmeal
1 can black beans, rinsed and
drained
1/4 cup barbecue sauce – such
as Stubbs
1 large egg (optional for nonvegan burgers)
Toppings:
Organic Cheese
Kimchi
Bread Srsly Rolls
Heat the oven to 400°F. Wrap
the beets in aluminum foil and
roast for 50 to 60 minutes. Set
aside.
In a large skillet, heat
olive oil to medium heat.
Add onion and garlic and
sauté for 10 minutes. Set
aside. Meanwhile, in a food
processor add beans and
oatmeal and pulse. Set aside
in a large bowl. Add peeled
beets to food processor and
process until smooth. Pour
beets into black bean and
oatmeal mixture. Add millet,
onions, bbq sauce and egg.
Mix well. Refrigerate the
mixture. Form into patties and
cook on an olive oil lined large
skillet over medium heat.
Cook for 3-5 minutes per side.
Serve with a slice of organic
cheese and kimchi on top.
amaranth sweet
potato + swiss
chard fritters
2 cups sweet potato puree (or
sub squash/pumpkin)
2 cups amaranth, cooked
2 cups swiss chard, chopped
2 eggs
1/3 cup purely elizabeth
Original Ancient Grain
Oatmeal
1 tsp garlic powder
Coconut oil (as needed for
frying- roughly 2-3 tbsp)
In a large bowl, add all
ingredients and combine well.
Heat oil in a large skillet over
medium to high heat. Scoop
out ¼ cup patties and place on
skillet. Cook for 3-5 minutes
per side. Serve.
chickpea, tomato +
kaniwa soup
1 tbsp olive oil
3 cloves garlic, minced
1 onion, chopped
¼ tsp cumin
¼ tsp smoked paprika
1 tbsp balsamic vinegar
1 cup kaniwa, cooked
1 cup vegetable stock
2 tbsp tomato paste
1 can chickpeas, drained
and rinsed
28 oz can chopped tomatoes
Himalayan sea salt to taste
Heat olive oil in a large pot
over medium heat. Add
garlic cloves and spices
and sauté until fragrant,
2-3 minutes. Add remaining
ingredients and bring to
a boil. Reduce heat and
simmer for 25 minutes.
Serve.
quinoa Crusted
Skillet Baked
Eggplant
Parmesan
1 eggplant, sliced in ¼ inch
slices
1 cup quinoa flakes
1 cup almond flour
½ cup basil, chopped
2 eggs
1 jar of tomato sauce
1 8oz ball of fresh
mozzarella cheese
Preheat oven to 400°F.
Meanwhile, in a bowl
combine quinoa flakes,
almond flour and basil.
In a separate bowl whisk
together eggs. Dip eggplant
into egg mixture then
dredge in quinoa mixture,
covering to coat. Place on
a parchment lined baking
sheet and drizzle with olive
oil. Bake for 15 minutes per
side. In a baking dish, pour
tomato sauce on the bottom
to coat. Layer with eggplant
and sliced mozzarella.
Top with tomato sauce.
Continue to layer ending
with mozzarella on top.
Cover with foil and bake in
the oven for 25 minutes.
Serve.
four.
chickpea, tomato +
kaniwa soup
five.
quinoa Crusted
Skillet Baked
Eggplant Parmesan
blog love
inmybowl.com
Light, yet seemingly hearty, I am so excited to share my simple
one-pot Mashed Sweet Potato and Kale Soup. Sweet potatoes are
packed with immune boosting vitamin A, vitamin C, antioxidants,
and belly filling fiber- making them easy on your digestive system
and the perfect mealtime addition for warding of cold weather
colds. I serve my Mashed Sweet Potato and Kale Soup over ½ cup
warm brown basmati rice or farro, topped with 2 tablespoons raw
sunflower seeds. - Alexandra
meet Alexandra: Alexandra Dawson is a Washington, DC based
wellness warrior, passionate vegan & post-baccalaureate student, working towards becoming a Registered Dietitian. Alexandra writes a lifestyle
and recipe website InMyBowl.com, promoting plant based nutrition,
healthful and positive living, and #GoddessVibes. You can also find her on
her beautifully impassioned Instagram @TallulahAlexandra.
Mashed Sweet
Potato + Kale
Soup
[makes 6 servings]
1 tbsp coconut oil
1 large yellow onion,
diced
1 large clove garlic,
minced
2 sprigs fresh thyme,
destemmed
1 dried bay leaf
2 large (about 2 pounds
total) sweet potatoes,
peeled and rustically
cubed
4 cups kale, destemmed
and roughly chopped
6 cups filtered water
salt & pepper to taste
In a large Dutch oven or
heavy pot, heat coconut
oil over medium-high
heat. Add onion, garlic,
thyme, and bay leaf
and sauté, stirring
frequently, until onion
has just softened, but
not browned (about 4
minutes). Add sweet
potato, kale, and water,
then bring to a boil.
Cover pot, reduce heat
to low, and allow soup
to simmer for 15-20
minutes, or until sweet
potatoes are completely
soft.
Remove from heat,
remove bay leaf, then
using a vegetable masher
or strong fork, mash the
sweet potato into a lumpy
soup. Season with salt &
pepper and enjoy!
Nutritional Information
[per serving = 1 ½ cups]
172 Calories, 35g
Carbohydrates, 2.5g Fat,
3.4g Protein, 5.4g Fiber,
7.4g Sugar
Arielle’s 5 Must-Have Cookware
Items for a Healthy Kitchen
Having great cookware and gadgets makes
the experience of whipping up your favorite
dish much more enjoyable.
Medium Skillet or Sauté Pan:
High quality stainless steel conducts heat
well and evenly, helping to cook food properly. I recommend 11 inch or 13 inch. Scramble
some quick eggs after a weekend workout or
use it to sauté veggies for an Organic Chicken Enchilada Soup.
Medium Sauce Pot:
This kind of pot is perfect for making your
favorite grains like quinoa or brown rice.
My go-to dinner meal is Un-fried Rice Quinoa. Buy stainless steel, but you don’t need
to splurge, as you will probably use this less
than the skillet.
Baking Sheet:
The obvious use for this is to bake cookies,
but it’s also great for broiling salmon and
making Maple Carrot Fries. I recommend
one with sides so if you’re cooking dinner
with a sauce, the sauce doesn’t spill.
Chef’s Knife:
Having a high quality, sharp knife is super
key to cutting and chopping. From chopping
leafy greens and mincing garlic, to julienning red peppers and onions, this knife will
become your best friend. Try my Organic
Caprese Pizzettes using chopped kale and
cherry tomatoes.
Mesh Strainer:
Whether you need to rinse off fresh berries,
or strain just-out-of the-pot pasta, this tool is
an absolute must in the kitchen. Also, beans
and grains, like quinoa, must be rinsed prior to cooking for ultimate digestibility, so I
recommend one with a handle and one with
small holes. I rely on my mesh strainer to
dethaw peas in this Unfried Rice Quinoa.
A good knife, skillet/sauté pan and pot are
perfect to get you started. Not ready to invest
in everything new? Just pick one and you’ll
be cooking up a storm in no time.
bewellwitharielle.com
meet arielle: Arielle Haspel is a
Healthy Lifestyle, Nutrition and Entertaining
Expert. She stars in the hit online cooking
show, “Treat Yourself” for Glamour Magazine
and creates quick, "healthified" versions of
your favorite foods for her recipe collection at
bewellwitharielle.com.
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