purely WINTer.

WINTer bruNchblackberry scones, homemade walnut cinnamon milk + butternut squash, arugula, mushroom and feta quiche

JANuAry, 2015

a purely elizabeth publication.

purely chATTINgWITh bobbI broWN

the makeup mogul talks business + beauty secrets

A sNoWy soIrée roAsTed shIshITo peppers,

crIspy rIce sushI + mushroom rAvIolI

+ANcIeNT grAINs5 WAyscreative cooking with nutrient power-house grains—millet, quinoa, kaniwa, buckwheat+ amaranth

IN ThIs Issue

#eATpurely | 5our favorite #eatpurely insta pics

TIme for... + fAvorITe pINs of The seAsoN | 6

purely love for WINTer | 8 snow chic + hibernating at home

purely chATTINg | 10with makeup mogul Bobbi Brown

purely Approved | 12our healthy grocery picks

ANcIeNT grAINs 5 WAys | 50delicious + inventive dishes made with our favorite nutrient-rich ancient grains: millet, amaranth, kaniwa, quinoa + buckwheat

blog love | 58contributions 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

16

WINTer dIsTrAcTIoNs | 60books, blogs + etsy stores to keep you entertained all season

purely coupoN | 62save $1 on any of our products

ThANk you! | 64to our amazing fans + see you again in the spring!

Copyright © 2015 by purely publishing, inc.

30

sNoWed IN 8 apps, 3 desserts + 2 cocktails for a winter soirée

- cocktails | 32smashed blackberry margarita + a red wine spritzer

- cranberry goat cheese roll | 34

- rosemary truffle marcona almonds | 36

- kale salad | 38with golden raisins, pistachios, hempseeds + tahini dressing

- roasted shishito peppers | 40

- creamy mushroom soup | 41

- crispy rice w/ spicy tuna + avocado | 42

- mushroom ravioli | 44in a tomato sauce spoon

- cinnamon affogato | 46

- linzer cookies | 48

- gingerbread chia cookies | 49

purely oATmeAl

recIpe chAlleNgeenter to win:

$200 gIfT cArd to Whole Foods Market

+ a yeAr's supply of purely elizabeth

submit a recipe.

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.

@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...

@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.

@sugaryjoy: I'm in heaven this is SOO good!! any recipe with blackberries, #TruWhip & @purely_elizabeth is

guaranteed a winner! ...

@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...

@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.

#ea

tpu

rely

time forsnow 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 ]

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 roller11. sw basics: hand/face cream

snow chic.ski weekend essentials. now you just have to find someone with a ski house...

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

hibernatingat home.

for snuggling up at home on those cold winter days.

we know you’re juggling a thousand projects, what’s your latest focus?

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.

what was the evolution from makeup artist to business mogul?

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.

purely chatting

with bobbi brown

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/concealerSkin Foundation StickSmokey 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.

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.

1. Food for Life Gluten-Free Brown Rice En-glish Muffins: moist and delicious + made from certified organic whole brown rice

2. NuttZo Crunchy Power Fuel: a blend of or-ganic nuts and superfoods like cashews, al-monds, brazil nuts, flax seeds + chia seeds

3. purely elizabeth Cranberry Pumpkin Seed Ancient Grain Oatmeal: made with organic qui-noa, amaranth flax, hemp and chia 4. purely elizabeth Original Ancient Grain Gra-nola: made with quinoa, amaranth and chia + sweetened with coconut sugar

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5. Siggi's Plain Skyr Yogurt: thick, creamy yogurt, free of added sugar, with 15g of protein

6. Crofter’s Wild Blueberry Jam: made with organic berries + packed with antioxidants

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

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 ome-gas with the epic flavor of acai—perfect for smoothies and breakfast bowls + no sugar added

breAkfAsT.

ALWAYS

naturally gluten-free

+ free of refined sugarpu

rely

approve

d

purely approved.

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!'

1. Manitoba Harvest Hemp Hearts: 10 grams of plant-based 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

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 re-freshing 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

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luNch.

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

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 mag-nesium, manganese and zinc + high in fiber

7. Kalettes: kale + brussels sprout = kalettes—a brand new vegetable, which combines the best fla-vors 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

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dINNer.

esseNTIAls.

1. MM Colorado Simply Butternut: delivers an ample dose of fiber + vitamin B6, add this nutty flavor to pasta or a quick homemade soup

2. Tres Papusas Black Bean and Sweet Corn: our favorite of their flavors—no-frills goodness that is naturally gluten-free + vegetarian

3. Maya Kaimal Kashmiri Curry: a mild curry blend with hints of nut-meg and mace

4. Dr. Praegers Kale Veggie Burgers: packed with quinoa, kale + 9 other vegetables this low calorie burger will leave you full for hours

5. Gluten-Free Bistro Pizza Crust: a whole grain vegan crust—hand-made, frozen and packaged on site

6. Lundenberg Organic Brown Rice Rotini Pasta: made simply with organic brown rice —Lundberg makes delicious gluten-free pasta alternatives

7. Rao’s Roasted Garlic Sauce: a tasty blend of vine ripened tomatoes and slow roast-ed garlic—this sauce is made from just 5 ingredients

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

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

1. Coombs Family Farms-Organic Maple Syrup2. Savannah Bee Company Honey for Cheese3. Lucini 100% Organic Select Extra Virgin Olive Oil4. 365 Organic Balsamic Vinegar of Modena5. Napa Valley Naturals Organic White Wine Vinegar

6. Bragg's Organic Apple Cider Vinegar7. Primordial Himalayan Sea Salt8. Miso Master Mellow White Miso9. Eden Foods Seaaweed Gomasio

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IN seAsoN• Beets• CaBBage• Carrots• Dakon• garliC• Jerusalem ArTIchoke• mushrooms• onions• ParsniPs• Potatoes• rutaBagas• shallots• sProuts• sweet poTAToes• turniPs• winter squAsh• aPPles• Pears

sNAcks.

1. Rhythm Superfoods Kool Ranch Kale Chips: flavored with 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

4. Better Bean Uncanny Refried Beans: a protein packed dip with metabolism 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 Choc-olate Chewy Banana Bites: a guiltless sweet treat, loaded with potassium

7. Luna and Larry’s Café Latte Bars: Made with agave syrup in-stead of refined sugar, these will satisfy any ice cream cravings

8. Rawpothecary Heavenly Hemp Milk: a dreamy protein power-house containing—20 amino acids including the 9 essentials we can’t produce on our own

10. Sir Kensington Ketchup11. Annie’s Organic Horseradish Mustard12. Arrowhead Mills Organic Sesame Tahini13. Garden of Life Organic Coconut Oil

14. Thai Kitchen Organic Lite Coconut Milk15. Niellsen Massey Madagascar Bourbon Vanilla Extract

winter brunchbecause 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 vodkasprig of rosemary

Fill your glass with ice, and then add juices and vodka Stir. Garnish with a fresh rosemary sprig.

blAckberry scoNesgluten-free

1 ½ cups almond flour½ cup sprouted brown rice flour¼ cup arrowrootpinch of sea salt1/4 tsp baking soda 1 cup blackberries¼ cup coconut oil, melted1/4 cup coconut sugar1 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 gluten-free, vegan

1 cup SO Delicious Vanilla Coconut Milk Yogurt1/3 cup purely elizabeth Original Ancient Grain Granola1/2 cup strawberries slicedMint for garnish

Layer ingredients. Garnish with mint and serve.

smAshed AvocAdo + poleNTAgluten-free, vegan

18 oz precooked polenta log1 avocadoOlive oilHimalayan sea saltRed pepper flakes

Slice the avocado in half; remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium-high heat. Slice the polenta into 1/4-inch 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, minced1 tbsp vegan butter1 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 walnuts3 cups of water1 tsp vanilla2 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, chopped1 garlic clove, minced5 oz mushrooms1 cup arugula, chopped 1 cup cooked butternut squash, diced12 organic eggs 1/4 cup non-dairy milk, unsweetened4 oz feta, crumbledGluten-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, chiffonade¼ cup pomegranates2 clementines, peeled and sliced horizontally ¼ cup pumpkin seeds¼ cup purely elizabeth Original Ancient Grain Granola

dressINg:2 tbsp olive oiljuice of ½ orangejuice of half lemon2 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 flour¼ cup teff flour¼ tsp salt4 eggs1 cup almond milk2 tbsp coconut oil

fIllINg INgredIeNTs:4 firm bananas, peeled, cut lengthwise3 tbsp vegan butter1/3 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 blackberries1/3 cup tequila1/3 cup fresh orange juice1/3 cup fresh lime juice1 limeSaltA splash of simple syrup to taste1 sprig rosemary1 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 winechampagneblackberrythyme, 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 cranberries1 tsp orange zest1 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 AlmoNdsgluten-free, vegan

2 cups marcona almonds2 tbsp fresh rosemary, choppedTruffle 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 dressINggluten-free, vegan

2 bunches of lactino kale, finely shredded¼ cup golden raisins¼ cup pistachios¼ cup hemp seeds

dressINg INgredIeNTs: ⅓ cup tahini paste1 garlic clove, minced1 lemon, juice1 tbsp mellow yellow miso paste⅓ cup waterPinch 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 peppersgluten-free

Shishito PeppersOlive OilHimalayan Sea SaltLemon

In a large bowl, toss peppers with olive oil. Heat a cast iron skillet over medium heat. Add peppers and cook for 3-5 minutes per side then serve with a sprinkle of salt and squeeze of lemon.

roAsTed shIshITo peppersgluten-free

Shishito PeppersOlive OilHimalayan Sea SaltLemon

In a large bowl, toss peppers with olive oil. Heat a cast iron skillet over medium heat. Add peppers and cook for 3-5 minutes per side then serve with a sprinkle of salt and squeeze of lemon.

creAmy mushroom soupgluten-free, vegan

1 tbsp olive oil1 large shallot, finely chopped3 cloves garlic, finely chopped1 lb shitake mushrooms1 lb Portobello mushrooms 3 cups of vegetable broth1 can coconut milkTruffle Sea Salt to tastePine 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 rice2 tbsp rice vinegar 2 tbsp coconut sugar1/2 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 cubes½ tsp toasted sesame oil1 tbsp siracha1 tbsp VegenaiseSliced jalapeño

AvocAdo ToppINg:1 avocado, mashed1 tsp toasted sesame oil2 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 starch85g tapioca flour65g sprouted brown rice flour40g almond flour1 tbsp xantham gum4 eggs1 tbsp olive oil1 tbsp water1 jar of tomato sauce

mushroom cAsheW fIllINg:2 tbsp olive oil 8 oz Portobello mushrooms2 cloves garlic, minced¼ cup chopped yellow onionHimalayan sea salt to taste1 cup cashews, soaked in water for at least 4 hours1 tbsp nutritional yeast1 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 AffogATogluten-free, vegan

1 shot of espresso1 scoop of Luna and Larry's Vanilla Island Coconut Milk Ice CreamSambuca, Grand Marnier, or Frangelico, optionalCinnamonCinnamon stick to garnish

Pour hot espresso over ice cream, sprinkle with a dash of cinnamon and garnish with a cinnamon stick.

lINzer cookIesgluten-free, vegan

1 cup sprouted brown rice flour1/2 tsp baking powder4 tbsp hazelnut flour 4 tbsp coconut sugar1/2 tsp ground cinnamon1/2 tsp vanilla extract1/8 tsp Himalayan sea salt4 tbsp vegan butter¼ 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 cookIesgluten-free, vegan

2 cups almond flour1/4 cup tapioca starch1/4 cup chia seeds2 tbsp coconut sugar1/2 tsp Himalayan sea salt1 tsp ground cinnamon1 tsp ground ginger1/2 tsp ground cloves½ tsp nutmeg2 tbsp maple syrup2 tbsp organic virgin coconut oil1 tbsp vanilla extractPowdered 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

ANcIeNT grAINs 5 WAys

two. mIlleT

beeT blAck beAN burger

three. AmArANThsWeeT poTATo + sWIss chArd frITTers

buckWheAT AuTumN sAlAd with butternut squash + cranberries

2 cup buckwheat, cooked4 cups Arugula1 lb sweet potatoes, roasted and cubed½ cup dried cranberries½ cup walnuts

Dressing:2 tbsp maple syrup2 tbsp apple cider vinegar1 tbsp balsamic vinegar4 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, cooked1 tbsp olive oil1 yellow onion, diced 3 cloves garlic, minced 2 tablespoons cider vinegar 1/4 cup purely elizabeth Original Ancient Grain Oatmeal1 can black beans, rinsed and drained 1/4 cup barbecue sauce – such as Stubbs1 large egg (optional for non-vegan burgers)

Toppings:Organic CheeseKimchi 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, cooked2 cups swiss chard, chopped2 eggs1/3 cup purely elizabeth Original Ancient Grain Oatmeal1 tsp garlic powderCoconut 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 oil3 cloves garlic, minced1 onion, chopped¼ tsp cumin¼ tsp smoked paprika1 tbsp balsamic vinegar

1 cup kaniwa, cooked1 cup vegetable stock 2 tbsp tomato paste1 can chickpeas, drained and rinsed28 oz can chopped tomatoesHimalayan 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 slices1 cup quinoa flakes1 cup almond flour½ cup basil, chopped2 eggs1 jar of tomato sauce1 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

meeT AlexANdrA: Alexandra Dawson is a Washington, DC based wellness warrior, passionate vegan & post-baccalaureate student, work-ing 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.

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

blog love

INmyboWl.com

beWellWIThArIelle.commeeT 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.

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 proper-ly. I recommend 11 inch or 13 inch. Scramble some quick eggs after a weekend workout or use it to sauté veggies for an Organic Chick-en 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 Qui-noa. 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 julienn-ing 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 pri-or 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.

mAshed sWeeT poTATo + kAle soup

[makes 6 servings]

1 tbsp coconut oil1 large yellow onion, diced1 large clove garlic, minced2 sprigs fresh thyme, destemmed1 dried bay leaf2 large (about 2 pounds total) sweet potatoes, peeled and rustically cubed4 cups kale, destemmed and roughly chopped6 cups filtered watersalt & 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

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