purely spring.a purely elizabeth publication.

may, 2015

over 30 gluten-free +

plant-based spring recipes plum and berry crostada, cauliflower alfredo, kale artichoke dip + pistachio

honey ice cream

+chatting with wolfgang puck

the world renowned chef shares with us his favorite

dishes, cuisine inspiration + how he got started

in this issue save $1 | 4 print a coupon + save in-store!

#eatpurely | 5 a collection of purely fans' yummy insta treats

favorite pins of the season | 7

purely love for spring | 8 best buys for spring

purely chatting | 10with world renown chef, Wolfgang Puck

spring palette | 1216 recipes that capture the tastes and colors of spring

- roasted beet hummus | 15- cherry sangria | 15- raspberry bars | 16- salmon with rhubarb bbq sauce | 19- blueberry oatmeal waffles | 21- mixed green salad with blackberries, rice, walnuts,

feta + blackberry vinaigrette | 22- roasted plum coconut mojito | 24- roasted purple cauliflower over squash pasta, garlic, lemon + sea salt | 25- cauliflower alfredo with romanesco broccoli | 27- spring thyme vodka lemonade | 29- yellow squash + corn soup | 29- peanut butter banana granola pops | 30- spring caprese salad with burrata, fava beans + mint | 33- green goddess smoothie | 35- zucchini lasagna with pea cashew cheese + ramp pesto | 37 - pistachio honey ice cream | 37

purely picnic | 396 recipes to be enjoyed on a picnic blanket

- moscow mule | 41- plum + berry crostada | 42- kale artichoke dip | 45- frisee salad | 45- vegetable sandwich with grilled eggplant, toma-to, mozzarella, hummus + olive tapenade | 46- chicken salad sandwich with cranberries, pe-can + rosemary | 46

cinco de mayo fiesta | 486 flavor-bursting recipes to celebrate guilt-free

- spring pea guacamole | 50- mango-pineapple salsa | 50- cashew cheese | 52- enchiladas | 53- horchata | 54- churro doughnuts | 57

introducing two new purely elizabeth products! | 60the debut of our Ancient Grain Muesli + Ancient Grain Granola + Puffs Cereal

blog love | 58blue velvet smoothie bowl from leefromamerica

restaurant insider | 62get the scoop on Boulder, Colorado's Oak at Fourteenth

the winning purely oatmeal challenge recipe | 64purely vegan cheesecake from deanna paolini

thank you | 66to our amazing fans! see you this summer...

Copyright © 2015 by purely publishing, inc.

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livelifein

full bloom.

[ purely spring pins ]

purely her. 1. loeffler randall: sandal 2. eugenia kim: headband 3. spitfire pr52: sunglasses 4. lipsy: makeup bag 5. jcrew: earrings 6. nixon: rose gold watch 7. new balance: sneakers 8. revolve: cross body 9. madewell: ipone case 10. urban outfitters: boater hat 11. leif shop: cotton scarf

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purely home.12. marc jacobs: umbrella 13. leif shop: stripe knit pillow 14. leif shop: cherry drop blanket 15. chronicle books: seedkeeper book 16. leif shop: mini planter 17. lomo'instant sanremo camera 18. terrain: glass mixing bowl set 19. terrain: leather and linen garden gloves 20. terrain: copper watering can 21. one king's lane: elephant salt and pepper shakers 22. mod cloth: water pitcher

for spring.

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twenty one.

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nineteen.eigh

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what projects do you have in the works?

As we speak, we’re working on a new line of organic pizzas and soups which might be frozen or refrigerated so that they're really the same quality that we serve in our restaurants. We’re also opening new restaurants - the next one will be in Singapore and we just opened in Bahrain and Istanbul. you have so many restaurants, is there one core philosophy that remains the same in each?

Our core philosophy and that of all our chefs in each restaurant whether it’s London, Washington DC or Singapore, is that good cooking starts with the best ingredients. So we never cheat and buy inferior ingredients because our motto is only the best is good enough. what dish are you most proud of?

I really believe we have certain dishes that have stood the test of time, whether it's the Shanghai Lobster at Chinois or the Agnolotti with Truffles at Spago, or the Bone Marrow Flan at CUT.

There are too many to mention, and to me, it’s like asking, which child are you most proud of? what type of cuisine inspires you the most?

I get inspired by cooking when I’m at the stove and making a dish. I have so many different ideas in my head, how can I change this dish, add different ingredients, different spices? But it also could be cooking styles from anywhere. Just a week ago I was in a wonderful restaurant in Punta Mita near Puerto Vallarta, it was probably the best Mexican food I ever had in my life. tell us about your early beginnings:

I quit school when I was 14 years old. I really wanted to become a pastry chef, but I couldn’t find a job in a pastry shop so I started as an apprentice in the kitchen at the Post Hotel in Villach. My love for good food must have started around that time. I never thought that at 14 I would be a chef –

purely chatting

with wolfgang

puck

potatoes in the same oven and we had six household refrigerators in the back alley. My first paycheck bounced because they had no money in the bank and no customers. A year later we had so many good regular customers, everyone from Fred Astaire to Gene Kelly and Michael Caine, and then Gourmet and People magazines wrote stories on us. what inspired you to become a chef?

My mother was a chef so beginning at the age of 12, I spent every summer with her in the kitchen. She was my biggest inspiration. of all the restaurants you have opened, which was the most fun and your favorite to work in?

I love Spago in Los Angeles because it was my first one. When I opened Spago in 1982, I wrote ‘Spago California cuisine’ on the menu. I believe that Californian cuisine is a mixture of different cultures- there are Asian influences, Italian influences, and French influences. what is your personal eating philosophy?

Good cooking at home or in the restaurant starts with good ingredients. So if you can, shop at your local farmers’ market whenever possible. Buy ingredients in season and buy the best quality you can. This doesn’t mean that sometimes you can’t eat fried food - I exercise routinely but I have to have Wienerschnitzel once in a while - the important thing is to eat in moderation. what would your last meal be?

Pasta with white truffles and a glass of Krug Champagne.

I really wanted to be a pastry chef because sweets were my favorite part of the meal. The more I got into cooking the more passionate I became and by 17 I had moved to France to work in a restaurant called Baumanière with the chef owner, Raymond Thuilier. what brought you to the u.s.?

I arrived in L.A. in 1975 to work at Ma Maison. I had such a small kitchen that I had to cook the leg of lamb and the

get the recipe for wolfgang puck's potato pancakes with smoked salmon!

spring palettenothing epitomizes spring like bright flowers blooming and grass sprouting, after a dark, gray winter. inspired by the bright pinks, blues, yellows + greens of spring, we crafted an array of vibrant dishes that look and taste just like the rejuvenating season.

red + pink

roasted beet hummus

vegan, gluten-free

2 beets¼ cup olive oil 2 tbsp tahini1 (15-oz) can chickpeas½ tsp smoked paprika1 garlicgluten-free bread

topping:arugulafetapecans

Preheat oven to 425°F. Place each beet in aluminum foil. Roast for 40–50 minutes. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Place roasted beets, oil, tahini, chickpeas, paprika and garlic in a food processor and blend until smooth. Serve on gluten-free bread, topped with arugula, feta and pecans.

strawberry rosé sangria

vegan, gluten-free

1 bottle sparkling rosé 2 cup strawberries, sliced¼ cup mint, chopped1 lemon, sliced into rounds ¼ cup st. germain

Add all ingredients to a pitcher and place in the fridge to chill. When ready to serve, scoop some fruit in each glass and pour over ice.

raspberry bars

vegetarian, gluten-free

crust:1½ cups almond meal¾ cup brown rice flour½ cup tapioca flour¼ cup arrowroot powder¼ cup coconut sugar½ tsp himalayan sea salt½ cup vegan butter 1 egg

topping:2 pints raspberries¼ cup coconut sugar½ lemon juiced2 tbsp chia seeds1 tbsp arrowroot powder

Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg, pulsing to combine to form dough consistency. If necessary, add 1 tsp of water. Grease an 8 x 8 pan with oil or vegan butter and press dough evenly into the baking dish. Bake for 15-20 minutes, until edges brown. Meanwhile, in a small sauté pan over medium heat add raspberries, coconut sugar, lemon juice, chia seeds and arrowroot powder. Combine and allow to simmer on low, continuing to stir for 8-10 minutes. Pour topping on top of crust and return to oven for 10 minutes. Serve cut into squares.

salmon with rhubarb bbQ sauce

gluten-free

½ tbsp coconut oil1 garlic clove, minced1 small onion, chopped1 cup rhubarb, chopped¼ cup ketchup 1 tbsp worcestershire sauce¼ cup coconut sugar4 (6-oz) pieces salmon

Preheat oven to 400°F. In a small sauté pan over medium heat, add oil, garlic and onion. Sauté 3-5 minutes. Add rhubarb, coconut sugar, ketchup, Worcestershire sauce. Simmer on low and continue to stir for 10-15 minutes. Spoon half the sauce onto salmon, spreading evenly to coat. Place in a baking dish and roast for 10-12 minutes. When ready to serve, spoon the rest of the sauce on top of salmon.

blue + purple

blueberry oatmeal waffles

gluten-free, vegetarian

2/3 cup brown rice flour1/3 buckwheat flour½ cup oat flour1/3 cup purely elizabeth original ancient grain oatmeal¼ cup arrowroot flour1½ tsp baking powder¼ cup coconut sugar½ cup oil 1¼ cup almond milk1 tsp apple cider vinegar1 eggjuice of 1 small lemonzest of 1 small lemon1 pint blueberries

In a large bowl, combine dry ingredients. In a separate bowl, whisk together milk and apple cider. Let sit for 5 minutes and allow to curdle to create “buttermilk.” Whisk in 1 egg and olive oil. Pour wet ingredients into dry and combine with blueberries. Heat a waffle maker and cook waffles according to machines directions, about 5–7 minutes per waffle. Serve with drizzled maple syrup.

mixed green salad with blackberries, rice, walnuts,feta + blackberry vinaigrette

gluten-free, vegetarian

4 cups mixed greens¼ cup feta (haystack is amazing)¼ cup walnuts, chopped1½ cup brown rice, cooked½ cup blackberries1 sprig of mint, chopped

dressing:¼ cup blackberries2 tbsp olive oil1 tbsp balsamic vinegar

In a large bowl, assemble the salad with mixed greens, feta, walnuts, rice, blackberries and mint. In a high-speed blender, add dressing ingredients and blend until smooth. Drizzle with dressing and serve.

roasted plum coconut mojito

gluten-free, vegan

2 plums, halved, pitts removed1 tsp cinnamon½ cup mint4 oz lime juice4 oz st. germain16 oz coconut water (harmless harvest is the best!)8 oz rumice

Preheat oven to 400°F. On a parchment lined baking sheet, place plums, sprinkle with cinnamon and roast for 20 minutes. In a cocktail shaker, muddle plum, mint, lime juice and St. Germain. Add in ice, coconut water and rum. Shake and serve.

purple

roasted purple cauliflower over squash pasta, garlic, lemon + sea salt

gluten-free, vegan

1 head purple cauliflower, cut into florets3 tbsp olive oil2 garlic cloves, minced1 lemon4 cups spiralized squash pastasea saltred pepper flakes

Preheat oven to 425°F. On a parchment lined baking sheet add cauliflower florets and drizzle with 1 tbsp olive oil. Roast for 25-30 minutes. Meanwhile heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, 2–3 minutes add squash pasta, lemon juice and roasted cauliflower. Drizzle with olive oil, salt and red pepper flakes and serve.

yellow

cauliflower alfredo with romanesco broccoli

vegan, gluten-free

1 head of cauliflower2 cups romanesco broccoli1 tbsp olive oil2 garlic cloves, minced1 small yellow onion, chopped½ cup coconut milk, ½ lemon, juiced1 tbsp nutritional yeastsalt to taste8 oz gluten-free pasta, cooked

Heat water in saucepan. Place cauliflower romanesco in a steamer basket and steam for 5 to 7 minutes or until tender. Meanwhile, in a large sauté pan over medium heat add olive oil, garlic and onion. Saute for 5-7 minutes until browned. In a high-speed blender or food processor, place garlic/onion mixture, steamed cauliflower, coconut milk, lemon juice, nutritional yeast and salt. In the large sauté pan, add broccoli, cooked pasta and alfredo sauce. Toss to combine and serve.

yellow sQuash + corn soup

vegan, gluten-free

1 tbsp coconut oil2 cloves garlic, minced1 small yellow onion, chopped3 yellow squash, chopped3 cups veggie stock1 cup coconut milk ½ tsp chili powder1 cup yellow corn, cookedsalt to taste

topping: pico de gallocrushed tortillas

spring thyme vodka lemonade

gluten-free, vegan

1 oz vodka1 lemon, juiced1 oz st. germain or simple syrup1 sprig of thymeclub sodaice

In a cocktail shaker add vodka, lemon juice and St. Germain. Shake to combine. Pour into an ice filled glass and top with club soda and a sprig of thyme.

In a medium sized pot, heat oil over medium heat. Add garlic and onion and sauté until fragrant. Add squash and continue to sauté for 5-7 minutes until lightly browned. Add veggie stock, coconut milk, and chili. Bring to a simmer and cook for 15 minutes. Using an immersion blender, blend until smooth. Add corn and salt to taste. Top with pico de gallo and crushed tortillas to serve.

peanut butter banana granola pops

gluten-free, vegan

1 cup coconut yogurt½ cup peanut butter2 bananas½ cup purely elizabeth original ancient grain granola

Combine yogurt, peanut butter and bananas in a high-speed blender and blend until smooth. Add in granola and pulse until coarse but still chunky. Pour into popsicle molds, put on cover, and stick in freezer for about 20 minutes. After the mold has had a little time to set, insert popsicle sticks, being careful not to shove them all the way down (this will make them easier to enjoy when done). Freeze until firm.

green

spring caprese salad with burrata, fava beans + mint

vegetarian, gluten-free

3 cups arugula1 cup fava beans, cooked, skins discarded1 tbsp mint, chiffonade1 tbsp olive oil 1 lemon, juicedzest from one lemon1 (4-oz) ball burratahimalayan sea salt, to tastechili flakes

In a bowl, combine arugula, fava, mint, oil, lemon, and lemon zest. Toss to combine. Place on a plate with burrata. Season with salt and top with chili flakes.

green goddess smoothie

vegan, gluten-free

2 cups kale½ cup pineapple, chopped1 tbsp fresh ginger, minced1 apple, cored and chopped2 sprigs mint leaves½ cup water1 cup ice

Blend all ingredients together in high-speed blender.

zucchini lasagna with pea cashew cheese + ramp pesto

gluten-free, vegan

gluten-free lasagna noodles (such as capellos)1 bundle asparagus, ends trimmed, grilled2 zucchini, thinly sliced lengthwise, grilled

pea cashew cheese:2 tbsp olive oil 1 clove garlic, minced1 ½ cup peas1 cup cashews, soaked in water for at least 4 hours1 tbsp nutritional yeast1 lemon, juicedhimalayan sea salt, to taste

ramp pesto:2 cups basil8 stalks ramps, chopped1 clove garlic½ lemon, juiced½ cup olive oil½ cup hemp seedshimalayan sea salt, to taste

pea cashew cheese:In a large sauté pan, add 1 tbsp olive oil over medium heat. Add garlic and sauté for 3-5 minutes. Add peas and sauté for an additional 3-5 minutes. Meanwhile, in a high-speed blender, add drained cashews, 1 tbsp olive oil, nutritional yeast, and lemon juice. Blend until smooth. Add 1 tbsp at a time of water if necessary to reach desired consistency. Add the pea mixture and pulse a few times to combine. Add salt to taste.

ramp pesto:Place ingredients in a high-speed blender and blend until smooth.

Cook noodles according to package directions. In a lasagna dish, assemble, layering pesto on the bottom of the pan then lasagna noodles, cashew cheese, pesto, asparagus and zucchini. Repeat, ending with zucchini and a dollop of pesto on top. Serve

pistachio honey ice cream

gluten-free, vegan

1 (15-oz) can coconut milk1 cup cashew milk 1½ cup pistachios½ cup honey1 tsp vanilla½ cup chocolate chips

In a high-speed blender, add coconut milk, cashew milk, 1 cup pistachios, honey and vanilla. Blend until smooth. Add ½ cup pistachios and chocolate chips, pulse a few times to chop. Pour into ice cream maker and freeze according to manufacturer's directions.

purely picnic.grab your blanket, wicker basket, finger foods and lawn games because sunshine + green grass calls for a picnic!

moscow mule

gluten-free, vegan

ice2 parts tito's handmade vodka1 part chilled ginger beer1 limemint, to garnish

Fill a glass with ice. Add vodka, ginger beer, lime juice and mint. Stir to mix.

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let us introduce you to the best gluten-free bread we've found! bread srsly comes in unique varieties like Kale

Sourdough, is made with clean ingredients + has a

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plum + berry crostada

gluten-free, vegetarian

crust ingredients:1 ½ cups almond meal¾ cup brown rice flour½ cup tapioca flour¼ cup arrowroot powder¼ cup coconut sugar½ tsp sea salt1 egg½ cup vegan butter, 1 tbsp for crust

filling ingredients:2 plums, sliced thinly½ cup blueberries¼ tsp cardamom½ tsp cinnamon 3 tbsp maple syrup

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Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add ½ cup vegan butter and pulse until combined and crumbly. Add egg, pulsing to combine to form dough consistency. If necessary, add 1 tsp of water. Separate dough into two balls. On a parchment paper, roll out dough to a ½” thick circle. Place parchment paper on baking sheet. Meanwhile, in a large bowl combine filling ingredients. Toss to combine and evenly coat fruit. Arrange fruit in the center of the circle. Fold the sides of the pastry, enclosing the fruit filling. With the remaining 1 tbsp of butter, brush the pastry crust. Bake for 30 minutes.

kale artichoke dip

gluten-free, vegetarian

cashew sauce:½ cup almond milk 2 cups cashews ½ lemon, juiced2 tbsp nutritional yeast1 tbsp mellow white miso1 tbsp olive oilhimalayan sea salt to taste

3 cups kale, shredded2 (15-oz ) cans artichoke hearts, quartered½ cup parmesan cheese chips

Preheat oven to 350°F. In a high-speed blender add almond milk, cashews, lemon, nutritional yeast and miso. Blend until smooth. In a medium sized skillet, heat olive oil over medium heat. Add kale and artichokes and sauté until kale is wilted, 5-7 minutes. Pour in cashew sauce and stir to combine. Pour veggie/cashew sauce mixture into an 8 x 8 pan. Top with cheese and place in the oven for 25-30 minutes. Serve with chips.

frisee salad with watermelon radish, avocado, blood orange + blood orange ginger dressing

gluten-free, vegan

1 head of frisee2 cups arugula1 avocado, sliced3 watermelon radish, thinly sliced2 blood oranges, cut into segments2 tbsp hemp seeds

blood orange ginger dressing:1 blood orange 1 ½ apple cider vinegar 1½ tbsp tamari3 tbsp extra virgin olive oil2 tsp chopped fresh ginger

In a large bowl add frisee, arugula, avocado, radishes and oranges. In a high-speed blender, mix dressing ingredients. Pour dressing ingredients over salad and toss to combine. Sprinkle with hemp seeds and serve.

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chicken salad sandwich with cranberries, pecan + rosemary

2 chicken breasts, poached and shredded2 tbsp vegan mayo¼ cup pecans¼ cup dried cranberries1 rosemary sprig, choppedbread srsly sourdough roll

In a bowl, combine chicken, mayo, pecans, cranberries and rosemary. Serve on bread SRSLY roll.

vegetable sandwich with grilled eggplant, tomato, mozzarella, hummus + olive tapenade

1 eggplant, sliced ¼” thick1 tbsp olive oil2 tomatoes, sliced8 oz fresh mozzarellahummus (such as hope hummus sriracha)olive tapenade (such as organilicious figgy olive tapendade)bread srsly kale sourdough

Heat grill to medium heat. Coat eggplant with olive oil and grill slices for 3-5 minutes per side. Assemble sandwich with a smear of hummus, eggplant, tomato, mozzarella and olive tapenade.

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a cinco de mayofiesta

contributed by: megan tysoe

spring pea guacamoleGuacamole is a Cinco de Mayo staple, and this recipe lightens things up with the addition of sweet green peas, fresh chives and spring green onions. Per-fect with chips as an app, or eat-en on top just about anything.

Serves: 6

4-5 large avocados 1 ½ cups green peas½ cup loosely packed minced chives¼ cup chopped green onions3 tbsp fresh lime juice½ tsp sea salt, or to taste

1. Mash avocados in a mixing bowl. Add green peas and con-tinue to roughly mash until the peas are incorporated but still somewhat formed.

2. Stir in the chives, green on-ions, lime juice and salt. Add more lime juice and salt as necessary.

mango-pineapple salsaYield: 4 cups

2 ripe mangoes, peeled and diced small1 cup diced pineapple ½ cup minced red onion1 jalapeño pepper, seeded and mincedjuice of 2 limes (approximately 2 tbsp)¼ cup chopped cilantro2 tbsp raw honey1 tsp sea salt, or to taste

Combine all ingredients in a medium mixing bowl, tossing together with a spoon.

cashew cheeseYield: 2 cups

1 cup cashews2 tbsp nutritional yeast1 tbsp apple cider vinegar2 tbsp lemon juice¾ cup water

Combine all ingredients in a Vitamix and blend until smooth and creamy.

enchiladasMaking your own enchilada sauce is surprisingly easy, and much healthi-er than the store-bought alternative! Double up on the sauce and bottle it for cute, take-home party favors.

Serves: 6

sauce:4 cups organic vegetable broth½ cup tomato paste¼ cup + 2 tbsp bob’s red mill glu-ten-free flour2 tbsp olive oil2 tbsp cumin½ tsp garlic powder½ tsp onion powder1 tsp chili powder1 tsp dried oregano1 tsp salt½ tsp pepper

assembled:6 brown rice or corn tortillas3 tbsp olive oil1 bunch purple asparagus, bottoms peeled and cut in thirds3 cups peeled and chopped sweet potatoes1 cup cooked black beans ½ cup organic salsa ½ cup diced red bell pepper 2 tbsp lime juice¼ cup chopped cilantro1 tbsp chili powder¼ tsp garlic powder¼ tsp onion powder¼ tsp dried oregano½ tsp paprika2 tsp cumin1 tsp sea salt

1 recipe (approximately 3 cups) enchilada sauce

sauce:1. In a small bowl combine the gluten-free flour and all spices.

2. In a medium saucepan, heat olive oil over medium heat. Add the tomato paste, followed by the bowl of spices.

3. Cook for about 30 seconds, whisking continuously.

4. Whisk in the broth, then increase heat and bring to a boil. Reduce down to a simmer, and continue cooking for about 10-12 minutes until slightly thick-ened. If you want a thicker sauce, continue reducing for 5 more minutes. Adjust salt, pepper and spices as needed and keep warm on the stove while pre-paring the enchilada filling.

filling:1. Preheat oven to 375 °F and grease a 9 x 13 pan.

2. Toss asparagus with one tbsp olive oil. Transfer to a sheet pan and place in oven. Repeat with two tbsp olive oil and sweet potatoes. Cook for 35-40 minutes or until tender, stirring occasionally.

3. Combine black beans, salsa, red bell pepper, lime juice, cilantro and spices in a medium mixing bowl. Add cooked asparagus and sweet potatoes. Mix well.

4. Spread 1 cup of enchilada sauce on the bottom of your greased 9 x 13 pan.

5. Prepare the enchiladas one at a time. Scoop about ½ cup of the enchilada filling onto the left side of a corn or brown-rice tortillas. Fold and roll, placing the enchilada seam-side down in the prepared pan. Repeat with the remaining 5 tortillas.

6. Pour two cups enchilada sauce over the enchi-ladas, cover with foil and bake in the over for 15-20 minutes.

7. Remove, and sprinkle with pumpkin seeds, fresh herbs, and scallions. Top with cashew cheese.

horchataThis sweet & refreshing drink originated in Valencia, Spain, and has since changed in name and flavor from one region to the next. In Mexico, Horchata is traditionally made with rice, but rice has also been replaced with a variety of other seeds, nuts and grains de-pending on local availability. If you don’t have the time to make this recipe from scratch, you can easily substitute with pre-made al-mond, hemp, soy or coconut milk.

Serves: 6

1 cup long-grain rice1 cup brazil nuts5 cups water2 cinnamon sticks, plus more for garnish1 whole vanilla bean1 cup coconut sugarpinch of sea saltground cinnamon, for sprinkling

1. Combine rice, Brazil nuts, water and cin-namon sticks in a large bowl. Let soak for about 2 hours.

2. Transfer the rice mixture to a vitamix or high-speed blender, and add the vanilla bean. (If you have a small blender, you can mix in batches). Blend on high for 1-2 minutes, until well incorporated and smooth.

3. Strain through a fine-mesh sieve or cheesecloth bag into a pitcher, return to the blender and mix in the coconut sugar and pinch of salt.

4. Chill until ready to serve, pour into glasses and garnish with cinnamon sticks and ground cinnamon.

churro doughnutsadapted from babycakes classic gluten-free doughnut recipe

Yield: 2 cups

1/3 cup melted coconut oil (plus more for brushing)1 cup coconut sugar1 ¾ cups gluten-free flour blend (i used bob’s red mill)1 ½ tsp baking powder½ tsp salt1/8 tsp baking soda2 tsp ground flax + 4 tsp hot water (mixed together + let sit for 5 minutes)6 tbsp unsweetened apple sauce¼ cup vanilla extract1/3 cup hot water

1. Preheat the oven to 325°F. 2. Brush 2 six-mold doughnut trays with coconut oil and set aside.

3. In a medium mixing bowl com-bine coconut sugar, flour blend, baking powder, salt, and baking soda.

4. In a separate bowl, combine all wet ingredients. Add to dry ingre-dients and mix together to just combine. It shouldn’t be thick.

5. Use a melon baller or tbsp to drop 2 ½ to 3 tbsp batter into each doughnut mold, spreading with the back to evenly distribute.

6. Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Ovens vary, so test with a toothpick after the initial 15 minutes. If it doesn’t come out clean, continue testing every 3-5 minutes. You don’t want them to be too firm, as they will con-tinuing firming up outside of the oven.

7. Remove from oven, and let cool for at least five min-utes before transferring to a cooling rack. Coat with your choice of toppings (I suggest dipping in melted coconut oil and sprinkling with cinnamon & sugar, or dipping in a choco-late glaze!)

*note: to make the chocolate glaze I simply combined ¼ cup coconut oil and ¾ cup vegan chocolate in a double boiler with a dash of cinnamon and sea salt. Let cool slightly before dipping doughnuts.

blog love

the loving table

meet megan: Megan Tysoe is the face behind The Loving Table, a plant-based recipe and lifestyle blog that promotes wellness, balanced living and sustained health through creative vegan recipes. Megan has worked at one of America's premier plant-based food restaurants, Christopher's Kitchen, and most recently was a team member at the rapidly growing natural food brand Purely Elizabeth. She has a certificate in plant-based nutrition through Cornell, and is currently enrolled in IIN to become a certified holistic health counselor. She's also working towards opening Rooted Juicery & Kitchen, a juice bar and vegan take-out concept in Cincinnati, Ohio!

contributor of our cinco de mayo fiesta!

blue velvet smoothie bowl

makes 6 servings2 frozen banana¼ cup organic frozen blueberries1 tbsp honey almond butter½ cup cashew milk (or any nut milk)3 pitted medjool dates1 tsp cinnamonOPTIONAL: 1 tbsp vegan protein powder (I use Trader Joe’s GF Organic Hemp Protein Powder)

Blend in a high quality blender such as a Vitamix until smooth and creamy. Consistency should be very thick and ice-cream like, to help toppings stay afloat. If too water-y, add more solids. If too solid, add a bit more nut milk, but stay heavy on the solid to liquid ratio.

Pour smoothie into bowl. Decorate accordingly!

toppings: ½ cup Purely Elizabeth Blueberry Hemp Granola1 tsp chia seed1 tsp hemp seeds1 tbsp coconut cubes1 tsp pepitas1 tsp goji berries1 tsp golden raisins1 tsp raw buckwheat groatsfresh blueberries1 small very ripe banana

Time to get creative- lay each ingredient down the way you see fit. I like to decorate my smoothie

bowls different every day. It is very dependent upon my mood. Think of it as a canvas- paint the way you feel! There is no wrong way to decorate. Go crazy!

meet lee: Lee Tilghman is a recipe developer, food consultant, and social media health coach based between New York and Los Angeles. She thrives on creating healthy, satisfying meals, leading an active lifestyle, and encouraging others to live a balanced life. Food has long been her passion and she has been involved in almost every aspect of the industry from working on organic farms to helping launch restaurants (including SoHo's premier market to table eatery, Chalk Point Kitchen).

leefromamerica

[ an innovative twist on an old classic ]a superfood blend of grains, nuts, seeds + fruits. free of added sugar + oil.

introducingtwo new products redefining the cereal aisle!

ancient grain muesli

[ our award-winning granola + millet puffs ] for a lower-sugar, lower-calorie granola cereal.

ancient grain granola + puffs cereal

oak | atfourteenth.boulder, co

—a top Boulder favorite of ours! We have had many celebratory team dinners at Oak, along with a tradition of grabbing kale salad takeout lunches for a Friday treat (recipe on the next page, it is a MUST- make)!

meet steve + bryan.

[ Steve Redzikowski is the owner/chef at Oak, who has finally achieved his dream of owning and running his own restaurant. Bryan Dayton is the owner/beverage guy, with over 15 years of experience, he is also a certified Sommelier and graduate of the Beverage Alcohol Resource Program (BAR). ]

describe the restaurant concept and cuisine.

We’re truly an American-style restaurant based on wood-fired cookery. We focus on modern influences yet stay true to using traditional techniques with wood.

The atmosphere is really fun, modern and clean. It also has a loft kind of feeling with the big windows. what is a must order menu item?

Bryan: I always say the kale salad and wood-roasted Boulder chicken. Always. Steve: It changes all the time for me; usually whatever the new dish is because that’s what I’m most excited about. But I always tell people to get the roasted chicken as an entrée because it’s really good. It’s hard to find a good roasted chicken and OAK’s really is great.

restaurantinsider

are there any new favorite seasonal cocktails or dishes on the menu?

Bryan: Everything coming out of the kitchen really, but right now we have a new lamb dish that’s pretty spectacular—it’s a lamb shank with house-made lamb sausage, pickled peppers, tzaziki sauce, harissa sauce and house-made bread. Steve: Tomorrow we’re adding a new grilled octopus dish with a silky foam of potatoes, octopus braising liquid, bay leaf, thyme and smoked paprika. It’s served with gnocchi, roasted peppers and a savory lemon curd. The foam tastes like the ocean. are there gluten-free or vegan options?

We do have dishes like the kale salad, chicken and quinoa salad and hamachi crudo that are naturally gluten-free, but we also get a lot of requests for gluten-free/vegan and other modifications, and we can pretty much accommodate those all the time. The OAK-grilled Brussels sprouts, for example, can be made vegan (using just olive oil instead of adding butter to finish). Same with the kale salad, if you leave off the Parmesan. We can also omit the bread for some dishes to make them gluten-free, like the beef tartare or roasted beet salad. what’s unique about your restaurant?

Bryan: We have such a dedicated chef that has a great focus on ingredients and someone who’s really into the cocktails and beverage service. You don’t see that as often; sometimes you have one or the other taking the lead but it’s rare you’ll have both aspects come together, and Steve and I have both come together and that definitely helps with both of our restaurants.

Steve: I would say the elements of wood-fired cooking. You walk in the restaurant and right away you see the wood-fired oven and grill. Everything in the restaurant is transparent and you can see all things going on at all times. what kind of customer do you cater to?

Bryan: We don’t really have just one type of guest; we see a lot of different people at OAK and that’s also what makes it cool—my buddy told me once that he can come in to OAK for a business lunch, take a first date (or long-time girlfriend) and sit at the bar, or bring his parents for dinner. And he’s right about that. It’s not a one-stop shop in that sense—you can come in for many different things and have a good time. what’s the craziest thing that’s ever happened at oak?

After you’ve been doing this for so long nothing seems too crazy, but when we first opened OAK there was a huge fire and had to close. We re-opened in 2011. The fire is definitely the craziest thing that’s ever happened. recipe please?

The kale salad recipe is below—we know you enjoy that one!

shaved apple + kale salad

Yield: 1 serving

1 honey crisp apple (shaved thin)3 tbsp candied almonds3 tbsp grated Parmesan1 tbsp granulated white sugar1 ½ cup finely sliced kale1 lemon juiced 3 tbsp olive oil1 tbsp togarashi chiliSalt to taste

For candied almonds bring almonds to a simmer in water. Strain almonds and dust with sugar. Place on silicon pad or ungreased sheet tray in a 300°F oven and bake until the sugar is hard and caramelized. Note: loosen the almonds up after about 10 minutes so they don’t stick. Then rotate every 5 minutes or so until candy coating starts to form on the outside; then you’re done. Cool and then chop in quarters with knife. Reserve. Place all ingredients in bowl and mix well combined. Serve.

purely vegan cheesecake

crust ingredients:2/3 cup non-sweetened shredded coconut or sliv-ered almondscoconut oil (for greasing)1 cup Purely Elizabeth Ancient 6-Grain Hot Cereal1 cup dates (about 10 dates) soaked in 2 cups of hot water for 2 minutes½ cup reserved soaking water from the previous ingredient1 tsp cinnamon¼ tsp salt

Place ancient grains, dates, soaking water, cinna-mon, and salt in a food processor—mix until well incorporated—and then set aside. Next, grease the sides of a 9 inch spring form cake pan with coconut oil. Then, cover the bottom of the cake pan with shredded coconut (or slivered almonds) to prevent the crust from sticking the the pan. Pour the ancient grain and date mixture on top of the shredded coconut—spread out evenly and mold into the cake pan. Bake the crust for 18-20 minutes at 350 °F. Remove crust from oven and set aside to cool.

“cream cheese” filling:

3 cups raw cashews soaked for 2-3 hours½ cup fresh lemon juice¾ cup maple syrup (or raw honey)¾ cup creamed coconut/coconut butter, slightly melted1 tsp vanilla½ tsp sea salt

To make the “cream cheese” filling, blend the cashews, lemon, maple syrup/honey, creamed coconut/coconut butter, vanilla, and sea salt in a high-speed blender or food processor. Blend until smooth. Pour the “cream cheese” mixture on top of the “crust” and smooth with the flat side of a knife.

topping:1 cup fresh/frozen berries or fruit of choice

Pour berries over “cream cheese” mixture. Then, place the pan in the freezer for 2-3 hours or overnight. Before serving, place the cheese-cake on the counter to thaw slightly—it is best served semi-frozen, yet soft enough to cut.

purely oatmeal recipe challenge winner!

meet deanna paolini: I began making food because my dietary restrictions prevented me from eating at my college dining hall, and also because my brother developed an autoimmune disorder. I started taking pictures with my flip phone camera and uploading them to Instagram until my boyfriend bought me an SLR camera, allowing me to share the photos and recipes on my blog, and someday in a cookbook.

Check out Deanna's blog!

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