purely WINTer.

a decadeNT valentine’s brunchcomplete with homemade strawberry almond milk + choco-hazelnut butter

+ over 25 warming winter recipes

february, 2014

a purely elizabeth publication.

dIy gINger sNap lip scrub

skIlleT baked pasTa with swiss chard,

eggplant and burrata

+

foreWord | 4 a letter from elizabeth + a sneak preview of what’s ahead in 2014

WINTer | 6 time for ...

dreamy WINTer pINs | 7 our latest pinterest obsessions

baby IT’s cold ouTsIde | 8 winter wish list

WINTer’s bouNTy | 10 a winter produce guide

WINTer feasT | 12 6 seasonal gluten-free + vegetarian recipes for a warming winter dinner

apple cIder cockTaIl | 13

roasTed pepper dIp + crackers | 14

roasTed garlIc carroTs | 16

kale salad WITh arTIchokes | 17

skIlleT baked pasTa WITh sWIss chard, eggplaNT + burraTa | 18

skIlleT apple craNberry crIsp | 20

peaNuT buTTer cup cookIes | 22

valeNTINe’s day gIfT guIde | 24 for her + for him

dIy edIble gINger sNap lIp scrub | 26 from our friends at meow meow tweet

IN ThIs Issue

oaTmeal 5 Ways | 28

oaTmeal cINNamoN baNaNabread | 29

baked raspberry skIlleT oaTmeal | 28

oaTmeal craNberry cookIes | 31 blueberry oaTmeal muffINs | 32

sINgle servINg aNcIeNT graIN oaTmeal bake | 34 purely eNTerTaININg | 36 3 winter party ideas, complete with recipes, cocktails, DiYs and party favors

be mINe bruNch | 38 a decadent valentine’s Day brunch for your gal pals

gaTherINg of The greeNs | 44 a st. paddy’s day shin dig with green cocktails, gold cupcakes + DiY flower arrangements

spaNIsh Tapas parTy | 54 healthy veggie tapas, mulled wine + DiY infused olive oils

ThaNk you | 64 for joining us + see you soon for our purely spring magazine!

copyright © 2014 by purely publishing, inc.

38

while it’s been absolutely freezing here in nYc, we’ve been hibernating inside, cooking up a storm and making the cutest DiY projects. inside this edition, you will find delicious recipes for a hearty vegetarian winter feast, 5 innovative ways to use our new oatmeals, and some drool-worthy entertaining ideas to last throughout winter. we have you covered with recipes and DiY gifts for valentine’s Day, st. patrick’s Day and even a cozy tapas night.

it’s hard to believe we are already into the second month of 2014. time is flying by. there’s a ton on our purely to-do list and we’re anxious to dive into all the latest. here’s a sNeak peek of WhaT’s ahead IN 2014:

W elcome to the winter edition of our purely magazine!

purely WINTer magazINe | 5

2.

1.

3.

4. 5.

1. movINg our producTIoN: we’re heading out west, hello colorado! we can’t wait to join the other amazing natural food brands made in the rocky mountain state.

2. WrITINg a cookbook: i couldn’t be more excited to write my first cookbook! eating purely will be published in spring 2015 and include some of my favorite easy healthy dishes—all naturally gluten-free, nutrient-rich, free of refined sugar, plant-based and irresistibly delicious.

3. addINg NeW Team members: we’re growing. and need more hands.

4. INTroducINg NeW producTs: we have some brand new products in the pipeline and are looking forward to bringing you more healthy options in the market. what would you like to see from us?

> Take ThIs quIck survey to share your opinion and we’ll give you 10% off your next online order.

5. expaNdINg INTo NeW reTaIlers: Find us in new stores soon!

wishing you a wonderful rest of winter! be sure to enjoy those last cozy days inside….

purely yours,

purely WINTer magazINe | 5

snow men, skiing, hot chocolate, heavy coats, furry hats, long books, cozy couches, DIYs, hearty soups, fire places, slippers, valentine’s day, red wine + warming spices.

time for ...

purely WINTer magazINe | 6

purely WINTer magazINe | 6

dreamy winter pins. [ follow us for more dreamy pins! ]

purely WINTer magazINe | 7

one

two

five

six

seven /eight

ten

eleven

fourteen

fifteen

1. stag pillow 2. wood wall plaque 3. vintage snow shoes 4. reindeer stamp 5. burnished horn tray 6. mineral matches 7. pinched + glazed cup 8. tea pot 9. leather thermos 10. bamboo gloss bowls 11. big ideas notebook 12. eucalyptus, mint + sage candle 13. snake eyes yard dice 14. ugg slippers 15. crash wood storage 16. striped wool blankets 17. lisa b. apline socks

three

four

nine

twelvethirteen

fifteen

sixteen seve

ntee

n

1. stag pillow 2. wood wall plaque 3. vintage snow shoes 4. reindeer stamp 5. burnished horn tray 6. mineral matches 7. pinched + glazed cup 8. tea pot 9. leather thermos 10. bamboo gloss bowls 11. big ideas notebook 12. eucalyptus, mint + sage candle 13. snake eyes yard dice 14. ugg slippers 15. crash wood storage 16. striped wool blankets 17. lisa b. apline socks

WINTer’s bouNTy

vegeTables

beetscabbagecarrotsceleriacDaikongarlicJerusalem artichokemushroomsOnions-red and yellowparsnipspotatoesrutabagasshallotssproutssweet potatoesturnipswinter squash

winter is the season of hibernation–all of nature seems to retreat as the cold, frostyweather comes marching in, blanketing the trees and terrain with a mixture of twinkling ice and snow. During these chilly months we hole up in our homes, creating cozy scenes in front of fireplaces and under blankets filled with delicious comforting meals and spicy warming drinks. this time of year, we tend to gravitate towards foods that will warm our bodies, and often end up consuming far too many animal foods and processed carbohydrates that, for most of us, leave us feeling tired, heavy, and sometimes even sick. but despite the slim-pickings of local fruits and vegetables that the cold weather brings, it’s still possible during these cold winter months to snuggle up with flavor-filled home cooked dishes that are not only plant-based and healthful, but satisfying and delicious.

much like in autumn, the produce you’ll find at your local farmers market this winter are predominately contractive, earthy root vegetables. but we can also reach into the bin of common storage fruits and vegetables (think apples, potatoes, onions and cabbage) which have been harvested earlier in the season and stored for winter use. and it’s the perfect time to dig into our pantries, get creative and incorporate plant foods that have been canned, dried and frozen from previous seasons (including dried herbs and spices). soups, stews, curries and pasta bakes abound this winter—now get creative and start cooking!

purely WINTer magazINe | 11

fruITs

applespears

purely WINTer magazINe | 11

winter feast

• apple cIder cockTaIl

• roasTed pepper dIp + crackers

• kale salad WITh arTIchokes

• roasTed garlIc carroTs

• skIlleT baked pasTa WITh sWIss chard,

eggplaNT + burraTa

• skIlleT apple craNberry crIsp

• peaNuT buTTer cup cookIes

easy + cozy vegetarian dishes to be enjoyed on a cold winter’s night.

purely WINTer magazINe | 13

apple cider cocktail

coconut sugarlemonappleapple cidervodka

moisten the rim of a martini glass with lemon. pour coconut sugar on a plate and dip the glass into coconut sugar, lining the rim all the way around. in a cocktail shaker add ice and 1 part vodka to 3 parts apple cider. shake to combine. pour into martini glass and garnish with sliced apple.

purely WINTer magazINe | 13

purely WINTer magazINe | 14 purely WINTer magazINe | 15

roasted pepper dip + crackers

3 red peppers 1 anaheim pepper 1 poblano pepper 3 clove garlic ¼ cup olive oil

preheat oven to 400°F. line a baking sheet with parchment paper. place whole peppers and garlic in skin on baking sheet and roast for 35-40 minutes until peppers are charred. when peppers are cool enough to handle, discard stem and seeds. place peppers, garlic and olive oil in blender or food processor and blend until smooth. serve with crackers.

we’re slightly obsessed with lesley stowe’s

raincoast Oat crisps. they pair great with dips, hummus or cheese, are

gluten-free + come in lots of yummy flavors!

purely WINTer magazINe | 14 purely WINTer magazINe | 15

roasted garlic carrots 1 pound medium carrots, peeled 4 garlic cloves olive oil sea salt 1 lemon goat cheese

preheat oven to 425°F. line a baking sheet with parchment paper and place carrots and garlic on sheet. Drizzle with olive oil and sprinkle with sea salt. roast for 20-25 minutes. when carrots are done, squeeze lemon on top and serve garnished with crumbled goat cheese.

WhaT Is mache? mache, also known as lamb’s lettuce, is a dark european salad green that grows in small rosette-shaped bunches. it has a sweet flavor and tastes great raw. You can find it at most grocery stores, both loose and bagged.

purely WINTer magazINe | 16

kale salad with artichokes 4 cups lacinato kale, chopped in 1-inch ribbons 2 cups mache

1-2 clove garlic, minced2 tbsp lemon juice

2 tbsp olive oil½ cup parmesan cheese

½ cup marinated artichoke piecessalt to taste

in a bowl, combine kale, mache, garlic, lemon juice, olive oil and parmesan cheese and salt. toss thoroughly to combine. meanwhile, heat a skillet over medium heat. add marinated artichoke pieces. cook on each side until brown, 2-3 minutes each.

serve salad with warm artichokes on top.

WhaT Is mache? mache, also known as lamb’s lettuce, is a dark european salad green that grows in small rosette-shaped bunches. it has a sweet flavor and tastes great raw. You can find it at most grocery stores, both loose and bagged.

purely WINTer magazINe | 16

2 tbsp olive oil 2 cloves garlic, minced 1 graffiti eggplant, diced into 2 inch pieces 2 cups swiss chard, cut into 1 inch ribbons 2 cups cooked gluten-free penne pasta 1 ½ cup arrabbiata tomato sauce ½ cup burrata cheese

in a large skillet over medium heat add olive oil and garlic. sauté garlic until fragrant, 2-3 minutes. add eggplant and stir for 5-7 minutes. add swiss chard, pasta and sauce. stir to combine until swiss chard is wilted. top with sliced burrata cheese and place in the oven to bake for 15 minutes.

skillet baked pasta with swiss chard, eggplant + burrata

purely WINTer magazINe | 19

ant + burrata

skillet baked pasta with swiss chard, eggplant + burrata

purely WINTer magazINe | 19

ant + burrata

purely WINTer magazINe | 21

2 gala apples, cut into thin slices1 cup cranberries2 tbsp lemon juice¼ cup coconut sugar

topping:¼ cup coconut sugar3/4 cup oats1 oz vegan butter

skillet apple cranberry crisp

preheat oven to 350°F degrees. meanwhile, heat a skillet over medium heat. add sliced ap-ples, cranberries, lemon juice and coconut sugar. stir and cook for 5-7 minutes. in a bowl, combine coconut sugar, oats and butter. stir to combine into clumpy pieces. pour over ap-ple and cranberry mixture and place in the oven for 20 min-utes. serve with coconut milk ice cream on top.

our favorITe daIry-free Ice creams: we had the pleasure of making a dairy-free ice cream round-up for our purely summer magazine. check out our top picks--made from a variety of bases, including coconut milk, coconut cream and different nut blends.

purely WINTer magazINe | 21

peanut butter cup cookies 1 cup peanut butter, such as nuttZo 1 cup coconut sugar 1 egg 1 tsp baking soda 4 Justin’s peanut butter cups, cut into quarters

preheat oven to 350°F. line a baking sheet with parchment paper. in a mixer combine peanut butter, sugar, egg and baking soda. blend for 2-3 minutes until well combined. roll into 1” balls. add a piece of Justin’s peanut butter cup on top of each. bake for 10-12 minutes.

purely WINTer magazINe | 22 purely WINTer magazINe | 23

purely WINTer magazINe | 23

1. sleep’n round pjs 2. leif shop stud earrings

3. kate spade watch

4. malin + goetz candle

5. diptyque perfume

6. paper to petal book

7. purely elizabeth chocolate chip cookie mix

8. alas makeup couch

... for her ...

1.

2.3. 4.

5.

6.

7.

8.

9.

10.12.

9. rose lip butter 10. jeni’s ice cream 11. yellow owl love it all card 12. yellow owl viva love card

11.

1. amella caramels

2. jcrew boxers

3. polar whiskey stones

4. bonobos dopp kit

5. burkedecor laptop case

6. j crew silk tie

7. purely elizabeth chocolate chip cookie mix

8. alas makeup couch

7. copper flask 8. holland + sherry wallet 9. red monarch playing cards 10. burkedecor gentleman’s hardware

... for him ...

1.

2.

3. 4.

6.

5.

7.

8.

9.

10.

edible ginger snap lip scrub are you applying lip balm over and over throughout the day? a layer of dry, dead skin on your lips may be acting as a barrier, keeping the moisturizer from soaking in. using a lip scrub once or twice a week, especially during these cold winter months, is a great way to improve the condition of your lips, allowing the wonderful healing and protective properties of your lip balm to soak in while also smoothing your lips so they are more shiny and vibrant when gloss or color is worn.

this is a simple recipe for a lip scrub that tastes as good as it smells. all you need to do is combine all of the ingredients in a bowl. this scrub can be stored in a sealed jar in the refrigerator for up to 2 weeks. before you use the scrub, pull it out of the refrigerator and let it stand at room temperature for 15 minutes.

from our friends at:

dIy recIpe:

made from simple Kitchen ingredients:

¼ c turbinado or vegan brown sugar ¼ c cornmeal 1 t maple syrup 1 t virgin coconut oil, melted ½ t ground ginger 1 pinch ground cinnamon

using a lip scrub is quick and easy. On wet lips, massage a teaspoon amount of scrub in small, circular motions for 1-2 minutes. rinse (lick) off with warm water and pat your lips dry, before applying your favorite balm or lipstick.

purely WINTer magazINe | 26 purely WINTer magazINe | 27

for kissable lips

purely WINTer magazINe | 27

oaTmeal 5 Ways

purely WINTer magazINe | 29

in a large bowl, combine dry ingredients. in a food processor mix together banana, vanilla, oil and egg. pour wet ingredients into dry ingredients and stir to combine. pour into a greased loaf pan that has been sprinkled with cinnamon and coconut sugar. bake for 50 minutes at 350°F.

oatmeal cinnamon banana bread 1 cup coconut sugar 1 tsp cinnamon 1 cup millet flour 1/2 cup purely elizabeth Original Ancient Grain Oatmeal 1 tsp baking soda 1/3 cup coconut oil 2 eggs 3 very ripe banana 1 tbsp vanilla cinnamon sugar to sprinkle on top

purely WINTer magazINe | 29

baked raspberry skillet oatmeal

INgredIeNTs:

1 cup raspberries1 cup almond milk1 cup purely oatmeal1 egg1 tbsp vanilla1 tsp cinnamon

2 tbsp maple syrup

dIrecTIoNs:

preheat oven to 350°F. in a cast iron skillet over medium heat, add raspberries. sauté for 2 minutes. add almond milk, oatmeal, egg, vanilla, cinnamon and syrup. stir to combine 3-5 minutes. put in the oven to bake for 12 minutes. serve with maple syrup drizzled on top.

purely WINTer magazINe | 30 purely WINTer magazINe | 31

dIrecTIoNs:

preheat oven to 350°F. in a bowl, combine all the ingredients. stir to combine. line a baking pan with parchment paper. place 1” balls on parchment paper and bake for 12-15 minutes. let cool and serve.

INgredIeNTs:

1 cup coconut sugar 3/4 cup millet flour 1/2 cup almond flour 1/2 cup purely elizabeth Original ancient grain Oatmeal 1 tsp baking soda 1/2 tsp sea salt 1/2 cup cranberries 1/2 cup vegan butter or oil

1 egg

oatmeal cranberry cookies

purely WINTer magazINe | 31

blueberry oatmeal muffins

purely WINTer magazINe | 32 purely WINTer magazINe | 33

dIrecTIoNs:

preheat oven to 350°F. grease muffin pan with olive oil. in a large bowl, whisk together flours, oatmeal, chia, coconut sugar, baking powder, baking soda and salt. add the lemon juice, eggs, vanilla, oil and milk. whisk to combine. Fold in blueberries. spoon the batter into muffin tin and bake for 20 minutes.

blueberry oatmeal muffins

INgredIeNTs:

3/4 cup brown rice flour 3/4 cup millet flour 1/2 cup almond flour 1/3 cup purely elizabeth Original ancient grain Oatmeal2 tablespoons salba chia seeds3/4 cup coconut sugar2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon lemon juice2 eggs 1 teaspoon vanilla extract1/2 cup olive oil 1/2 cup unsweetened coconut milk 1 1/2 cups frozen or fresh blueberries

purely WINTer magazINe | 33

INgredIeNTs:

1/3 cup purely elizabeth Organic cranberry pumpkin seed ancient grain Oatmeal (or any variety). 1 egg white1/2 ripe banana, mashed4 tbsp unsweetened almond milk1 medjool date, chopped1/2 tsp vanilla extract1/2 tsp cinnamonDash ginger & cardamom1 tbsp maple syrup

1 tbsp purely elizabeth ancient grain granola (any variety)

dIrecTIoNs:

preheat oven to 350°F. spray 6 oz. ramekin with cooking spray. mix all ingredients in small bowl and stir. pour into prepared ramekin and top with granola. bake for about 30 min.

single serving ancient grain oatmeal bakethe winning recipe of our purely Oatmeal recipe contest this past January!contributed by carolyn lucarelli.

recIpeWINNer

purely WINTer magazINe | 34

recIpeWINNer

purely entertaining

purely WINTer magazINe | 37

purely entertaining

be mINe bruNch

spaNIsh Tapas soIrée

gaTherINg of The greeNs

purely WINTer magazINe | 37

be mine brunch.invite the girls over for a decadent valentine’s day brunch—full of sweet treats, pink decor + crafty DiYs.

take-home nut butter jars 2 oz glass jars

fabric

scissors

twine

super glue

kraft paper

marker/pen

1. prepare your home-made nut butter (see recipe on p. 31) 2. pour nut butter into the glass jars and fasten the lids. 3. cut fabric into 4x4 inch pieces. 4. pour a dime size dab of super glue on top of the jar lid and glue down the center of the fabric to secure it. 5. wrap twine around both the fabric and the top of the jar several times and tie in a bow. 6. trim the fabric if necessary, so that a few inches of the jar bottom is visible. 7. with kraft paper and a marker/pen make labels for the jars. 8. with a few small dabs of super glue, glue the labels to the front and/or bottom of the jars. 9. place a jar at each table setting for guests to take home.

glitter heart skewers toothpicks or skewers

different colored construction paper

elmer’s glue

gold glitter

1. cut the construction paper into different sized heart shapes. we used pink, gray and beige construction paper. 2. glue the tip of the skewers to the back of the heart and let dry. 3. using the glue, draw different designs onto the hearts (polka dots, stripes, etc). 4. sprinkle glitter over the glue de-signs and let dry. 5. stick the skewers into the center of your waffles or grapefruit before serving.

be mine bannerthis is really more of a guideline to making a banner! we used the words: “be mine” with small hearts in between, but you can get creative with your banner and word choice!

2 different colored sheets of construction or scrap book paper scissors elmer’s glue gold glitter twine glue gun 1. cut out a 7”l X 6”w triangle on card stock or cardboard to use as a template. 2. trace and cut 6 triangles from one of the sheets of construction paper (we used a pink construction paper). 3. Draw and cut three small hearts out of the other piece of paper (we used a beige paper). 4. Draw the letters (or use a stencil) for the word be mine on your triangles. 5. trace the letters with elmer’s glue and sprinkle with gold glitter. 6. let dry. 7. using the glue gun, glue the backs of the small hearts and triangles to the twine. 8. let dry and hang!

take-home nut butter jars 2 oz glass jars

fabric

scissors

twine

super glue

kraft paper

marker/pen

1. prepare your home-made nut butter (see recipe on p. 31) 2. pour nut butter into the glass jars and fasten the lids. 3. cut fabric into 4x4 inch pieces. 4. pour a dime size dab of super glue on top of the jar lid and glue down the center of the fabric to secure it. 5. wrap twine around both the fabric and the top of the jar several times and tie in a bow. 6. trim the fabric if necessary, so that a few inches of the jar bottom is visible. 7. with kraft paper and a marker/pen make labels for the jars. 8. with a few small dabs of super glue, glue the labels to the front and/or bottom of the jars. 9. place a jar at each table setting for guests to take home.

for my sweet.

dig in.

made with love.

chocolate hazelnut butterYield: approximately 1 ½ cups

INgredIeNTs:

1 cup hazelnuts1 ½ cups semi-sweet vegan chocolate chips*seeds of 1 vanilla bean pod1 tbsp unsweetened cacao powder½ teaspoon salt2 tbsp coconut oil

*For an extra health boost try to avoid chips sweet-ened with refined sugar. You can always substitute with coconut sugar sweetened chocolate bars and roughly chop them before melting.

dIrecTIoNs:

1. preheat oven to 300°F. spread hazelnuts in a single layer on a baking sheet and toast for ap-proximately 10 minutes. Your hazelnuts should be slightly browned with the skins pulling away from the inner nut. 2. wrap hazelnuts in a damp kitchen towel and rub vigorously to remove skins. You don’t need to go crazy here, there will be a few stubborn skins which is fine! set aside and let cool.3. gently melt the chocolate in a saucepan over low heat or in a double-broiler and stir until smooth. add the vanilla bean seeds, salt and cacao powder, stirring to incorporate. 4. in a high-powered food processor, grind the hazelnuts into a paste (approximately 3 minutes). add the coconut oil and continue to process until smooth. 5. add chocolate to the food processor and blend well. For an even smoother consistency strain the mixture to remove all remaining hazelnut pieces. 6. pour into glass jars and cool to room tempera-

ture. the nutella will continue to thicken as it cools.

caramelized grapefruit Yield: 4 servings

INgredIeNTs:

2 pink grapefruits2 tbsp coconut sugar

dIrecTIoNs:

1. preheat your oven to broil. 2. cut each grapefruit in half. make sure when you cut the grapefruit that the ends of the fruit (with the small circles) are positioned so that one faces left and one faces right. 3. place grapefruit on a parchment lined baking sheet and sprinkle each with ½ tbsp coconut sugar. 4. cook grapefruit until the top be-comes golden and fragrant, approxi-mately 3-5 minutes.

beet wafflesYield: 4 waffles

INgredIeNTs:

2 cups quinoa flour1 tbsp baking powder1 tsp cinnamon½ tsp salt¼ cup coconut sugar 2 tsp vanilla extract2 prepared flax eggs (1 tbsp ground flax + 3 tbsp water per egg) ½ cup coconut milk½ cup beet juice* (from approximately 1 large beet)¼ cup melted coconut oil

dIrecTIoNs:

1. preheat your waffle iron and lightly coat with olive oil. in a large bowl combine your dry ingredi-ents, mix together with a wooden spoon, and set aside. 2. in a separate bowl combine your wet ingredi-ents. slowly mix in dry ingredients until well com-bined. You’re aiming for a thick batter here, much thicker than your traditional pancake batter. 3. pour 2/3 cup batter into the middle of your waffle iron and cook according to manufacturer instructions. Keep warm in a 200°F oven. 4. add desired toppings (we recommend fresh fruit!) and serve immediately. these waffles can also be frozen and easily reheated in the oven or toaster.

*if you don’t have a juicer, using a store bought juice is just fine here. You can use plain beet juice or a more easily found combination such as beet,

apple and ginger.

strawberry almond milkYield: approximately 4 cups

INgredIeNTs:

2 cups almonds, soaked overnight and rinsed 1 vanilla bean pod10 dates1 tsp cinnamon½ tsp himalayan sea salt 1 10 oz. package frozen strawberries4 cups water

dIrecTIoNs:

1. cut vanilla bean in half lengthwise, using the back of your blade or a spoon to scrape out the seeds inside. 2. combine all ingredients in a high-powered blender and process until smooth (if you have a small blender you may need to do this in two batch-es). add more water as necessary to achieve a thick milk-like consistency. 3. using a nut-milk bag or cheesecloth, strain the almond mixture into a large bowl. while straining, use your hands to squeeze out as much liquid as possible. 4. use a funnel or ladle to transfer your almond milk into mason jars or a large milk bottle.

gathering of the greensring in st. paddy’s day with green cocktails, gold cupcakes + rainbow veggie rolls.

purely WINTer magazINe | 44

decor: - glass bottle vases - we used empty glass bottles (green, dark brown and clear) as flower vases. empty and wash the bottles, fill them with white and green flowers and voilà—you have a super easy + beautiful flower display.

- white and green Flowers

- metallic gold cupcake liners

food: - Kale artichoke Dip

- rainbow pickled veggie rolls with mint basil Dipping sauce

- irish coffee cupcakes

drinks: - lucky cucumber coolers

luck is believing you are lucky.

Yield: 12 servings

1 tsp olive oil5 cloves garlic, minced3 small shallots, chopped1 fresh leek, sliced 1 bunch green kale, de-stemmed and chopped into small pieces 1 cup packed fresh basil, chopped 1 can artichoke hearts, drained and roughly chopped 1 can full fat coconut milk¾ cup canned great northern beans, drained and rinsed1 cup vegetable broth4 tablespoons lemon juice 1 tablespoon apple cider vinegar1 teaspoon worchester sauce 2 teaspoons white miso1 ½ tablespoons nutritional yeast2 teaspoons red pepper flakes2 teaspoons salt 1 tsp mustard powderDash hot sauce or squeeze of siracha ½ cup vegan or dairy cheese

1. preheat oven to 400°F. 2. in a large saucepan or cast-iron skillet, heat olive oil over medium heat. add garlic and chopped shallot and sauté until shallots are soft, about 3-5 minutes. add the leeks and contin-ue to cook for 2 more minutes. 3. transfer the kale, basil, artichoke hearts and coconut milk to the pan and stir to combine. bring the mixture to a boil, and then reduce heat to low. let simmer for 5 minutes. 4. in a food processor, combine all remaining ingredients ex-cept for the cheese. add half of the spinach artichoke mixture from the stove and pulse to combine. transfer the new kale bean mixture back to the pan and continue to cook for five min-utes until thickened. 5. transfer the kale dip to a serving dish or individual ramekins and top with cheese of your choice (we used a raw sheep’s milk pecorino which went beautifully with the kale). place in oven and cook until cheese has become golden and the kale dip is bubbling at the sides of your dish, approximately 15 minutes. 6. serve hot with gluten-free crackers or tortilla chips.

kale artichoke dip

kale artichoke dipfortune favors the bold.

dIppINg sauce:

1 cup olive oil½ cup packed basil½ cup packed mint + cilantro 2 tablespoons tahini2 cloves garlic, minced1 inch knob ginger, peeled and minced Juice of 1 large lemonJuice of 2 limes 1 radish, sliced

*You will most likely have extras of this sauce, which is delightful on sandwiches, stir fry’s, salads and all sorts of pasta.

to make the dipping sauce, com-bine all ingredients in food pro-cessor and process until smooth. set aside until ready to serve.

1 small red onion, sliced ½ red pepper, julienned 1 large carrot, matchsticked ½ yellow wepper, julienned 1 cup vinegar 4 tablespoons sugar 4 teaspoons salt

1. in a small pot, combine vinegar, sugar and salt, stir and bring to a boil. immediately turn off heat and let cool slightly. 2. layer your sliced onion, red pepper, carrot and yellow pepper in a re-sealable jar (both mason and weck work well). pour brine over vegetables, cover and let cool to room temperature. refrigerate overnight or until ready to use.

rainbow rollspIckled vegeTables:

pickled vegetables are a delicious addition to practically any meal, and we love piling them on top of veggie burgers and sandwiches. make sure to get these in the fridge at least the night before you need to use them to let the pickle flavor really shine through.

rolls:

while it may seem like there’s a lot going on here, these pull together very quickly and are actually pretty simple. layer your veggies on top of your herbs and some brown rice, add a dash of honey then roll up tight.

1. Dip your rice paper in water for 3 seconds and place on your cutting board or clean workstation. the paper will still be a little tough but will loosen up as you add your ingredients. 2. Fold paper in half and layer with herbs (use your discretion here, if some sprigs are too large simply rip off some of the leaves), 2 tablespoons of rice, and an assortment of pickled vegetables, avocado, cucumber, scallions and cabbage. top with a drizzle of honey. try to keep everything very close together, without overfilling. some vegetables may poke out of the top of the wrap, which is fine and will make the presentation look even prettier. 3. carefully hold the fillings in place while you being to roll the wrap. continue tucking the filling as you roll tightly. serve with dipping sauce.

if you want the rainbow. you gotta put up with the rain.

8 rice paper wrappers8 mint sprigs8 basil sprigs8 cilantro sprigs1 cup cooked brown rice pickled vegetables (above)1 avocado, sliced¼ cup julienned cucumber 3 scallions, sliced thin¼ cup shredded purple cabbagehoney

purely WINTer magazINe | 50

irish coffee cupcakes*adapted from gluten-free goddess’s chocolate cupcake recipe

¼ cup quinoa flour ½ cup gluten-free oat flour ¾ cup arrowroot powder ½ cup cocoa powder 1 cup coconut palm sugar ½ teaspoon sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon psyllium husks 1 cup warm coffee 1 flax egg 3 tablespoons coconut oil 2 teaspoons vanilla extract ½ teaspoon vinegar

1. pre-heat oven to 350°F and line cupcake pan with cupcake liners or parchment paper.

2. combine dry ingredients and stir to incorporate. in a separate bowl, mix together wet ingredients. slowly add the wet ingredients to the dry, and stir until completely smooth (no lumps).

3. Fill your cupcake liners halfway and bake for approximately 20 minutes, or until a toothpick comes out clean. let cool on a wire rack, and frost when completely cooled.

cocoNuT cream frosTINg:*adapted from the detoxinista’s lemon coconut frosting recipe

6 tablespoons coconut oil, melted 1/3 cup almond milk 3 tablespoons honey 1 vanilla bean pod 2 tablespoons coconut flour 1 tablespoon irish whiskey

1. combine all ingredients in a high-speed blender, and blend until smooth.

2. transfer the frosting to a bowl, and let set in fridge for 6 hours or overnight.

3. stir well, then pipe or spread onto cooled cupcakes. all that glitters is not gold.

lucky cucumber coolers Yield: 4 servings 3 large cucumbers 2 green apples* 2 cups prosecco or champagne sliced cucumber, for garnish

*you can use a store bought green juice here if you don’t have a juicer, just make sure you get enough to yield 2 cups (16 oz.)

1. if making your own green juice, chop cucumbers and apples into chunks and juice together. this should yield approx-imately 2 cups (depending on the size of your fruit).

2. pour ½ cup juice into each glass, fol-lowed by ½ cup of prosecco or cham-pagne. garnish with sliced cucumber.

purely WINTer magazINe | 52 purely WINTer magazINe | 53

purely WINTer magazINe | 53

spanish tapassoirée

hot finger foods, mulled wine, infused olive oils + lots of candles... lure friends over with a spanish tapas soiree.

purely WINTer magazINe | 54 purely WINTer magazINe | 55

spanish tapassoirée

hot finger foods, mulled wine, infused olive oils + lots of candles... lure friends over with a spanish tapas soiree.

set the mood with colorful patterned napkins, mismatched dishes, tea candles + rustic wooden coasters.

purely WINTer magazINe | 55

Infused Olive Oils

materials: six 8 oz. bottles

rosemary INfused olIve oIl

2 cups olive oil 10 sprigs rosemary

1. thoroughly rinse rosemary and allow to dry completely (either on the counter or at a low temperature in the oven).

2. Over low heat, combine 1 cup olive oil and 5 sprigs rosemary in a small stockpot until lukewarm. let infuse for 10 minutes, turn off heat and let cool.

3. place remaining rosemary sprigs in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. use your remaining 1 cup of fresh olive oil to finish filling the bottles. refrigerate until ready to serve.

garlIc lemoN INfused olIve oIl

2 cups olive oil 1 lemon, washed, dried and peeled 8 cloves garlic, smashed

1. rinse lemon and dry completely. peel lemon in a rotating circle, creating 4 strands of lemon zest.

2. Over low heat, combine 1 cup olive oil, 4 cloves garlic and 2 lemon peels in a small stockpot until lukewarm. let infuse for 10 minutes, turn off heat and let cool.

3. place remaining garlic and lemon peels in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. use your remaining 1 cup of fresh olive oil to finish filling the bottles. refrigerate until ready to serve.

TIp: it is extremely important

to make sure that all of your

jars, vegetables and spices are

completely dry when creating

these infusions. any sort of

moisture added to the olive oil

allows for the growth of mold

so this is a really important

step! as an extra health pre-

caution, we also suggest re-

frigerating all oils until ready

to serve.

serraNo INfused olIve oIl

2 cups olive oil 4 serrano peppers, washed, dried and sliced lengthwise 1 tablespoon red pepper flakes

1. thoroughly rinse peppers and allow to dry completely. cut lengthwise into 1/4 inch thick slices.

2. Over low heat, combine 1 cup olive oil, 2 peppers and half the red pepper flakes in a small stockpot until lukewarm. let infuse for 10 minutes, turn off heat and let cool.

3. place remaining serrano peppers and red pepper flakes in two jars and use a spouted measuring cup to fill them up halfway with your infused oil. use your remaining 1 cup of fresh olive oil to finish filling the bottles. refrigerate until ready to serve.

Mushroom Croquettes

Yield: 18 individual croquettes

1. in a medium saucepan, heat 2 teaspoons of olive oil over medi-um heat and add the minced shallot. sauté until fragrant and add mushrooms. continue to cook until mushrooms become soft and their water content reduces down, about 5 minutes. remove and set aside.

2. add the remaining olive and coconut oils to the saucepan and heat for 1 minute. whisk in the quinoa flour, arrowroot powder and chickpea flour. cook for 2 minutes then gradually whisk in the co-conut milk, stirring briskly to remove all clumps. 3. stir in the mushroom mixture, cheese, cilantro and sea salt. remove from heat and transfer to a shallow baking dish to let cool. Once cooled to room temperature cover with saran wrap and re-frigerate for at least two hours.

4. the first step when you’re ready to cook your croquettes is to create your batter station. lightly beat the eggs in a small bowl, placing the gluten-free breadcrumbs along side them. roll your dough into 1-tablespoon balls and dip in the egg mixture, followed by the breadcrumbs and place them on a parchment lined baking sheet. place back in the refrigerator for another twenty minutes to cool completely.

5. Once croquettes are cooled, fill a deep sauté pan with 1 inch of vegetable oil and heat over medium high heat. Fry 5-6 croquettes at a time, making sure to brown all sides until crispy and golden.

Drain on paper towels and serve hot with spicy cashew aioli.

2 tsp olive oil1 shallot, minced1 cup chopped mushroom caps (a blend of shitake and crimini works well here)2 tablespoons extra virgin olive oil3 tablespoons coconut oil ¼ cup quinoa flour¼ cup arrowroot powder2 tbsp chickpea flour 1 ¼ cup lite coconut milk½ cup grated manchego cheese2 tbsp chopped cilantro1 tsp sea salt2 eggs1 cup gluten free bread-crumbs*high heat vegetable oil for pan-frying

purely WINTer magazINe | 58 purely WINTer magazINe | 59

Spicy Cashew Aioli

Yield: 1 ½ cups

1 tbsp olive oil4 cloves garlic, minced1 small shallot, diced 1 tbsp smoked paprika1 tsp chili powder1 tsp cayenne

1. in a small sauté pan heat olive oil over medium heat. add the onion and garlic and cook until soft (3-5 minutes). add the paprika, chili powder and cayenne, mix-ing briefly to combine. remove from heath and set aside.

2. combine the onion mixture, cashews, water, citrus juices, tomato, and vinegar in a food processor and process until smooth. add salt to taste, cover and store in

refrigerator until ready to serve.

½ cup cashews, soaked in 1 cup retained waterJuice of 1 lemonJuice of 1 lime 1 plum tomato (halved and roasted until soft)1 tbsp. apple cider vinegarsea salt to taste

purely WINTer magazINe | 59

Sweet Patatas Bravas

Yield: 4 tapas sized servings

2 small sweet potatoes 2 tbsp olive oil1 tsp salt¼ cup chopped parsley

¼ cup spicy cashew aioli

1. pre-heat oven to 475°F.

2. Fill a medium stockpot with water and bring to a boil. while water is warming, peel sweet potatoes and cut into 1-inch cubes.

3. add sweet potatoes to boiling water and let cook until fork tender, approximately 5 minutes.

4. strain potatoes and transfer to a large bowl. toss with olive oil and salt to coat and pour evenly onto a baking sheet. place potatoes in oven and cook until crispy, approximately 20 minutes. check and turn potatoes with a spatula every 5-7 minutes.

5. remove potatoes from oven, drizzle with spicy cashew aioli*, top with chopped parsley and enjoy!

*if cashew aioli is too thick to drizzle, add water 1 tbsp. at a time

until it reaches your desired consistency.

purely WINTer magazINe | 60

Tortilla Espanola

Yield: 4 dinner portion servings, 8 tapas-sized servings

1 cup olive oil4 small potatoes, peeled and thinly sliced1 white onion, thinly sliced5 eggs, scrambled in a large bowl

1 teaspoon salt

1. in a large, deep skillet over medium heat, heat the olive oil for 1-2 minutes. add the potato slices and onion, adding more oil if necessary to completely coat the mixture. cook for approx-imately 15 minutes or until the potatoes and onions are soft. Drain the excess oil and reserve in a separate heat-safe dish. add the potato and onions to the egg mixture, combine with the salt and mix well.

2. heat 2 tbsp of the reserved olive oil in the skillet over medi-um high heat. pour in the potato and egg mixture, lower heat to medium low, cover and continue to cook for 5 minutes, until the bottom of the omelet is a very light brown.

3. cover the pan with a flat plate and flip the omelet over so the cooked side is facing up. add 2 more tablespoons oil to the pan and immediately slide the omelet, uncooked side down, back into the pan. cook for another 5 minutes, remove from heat and

let cool slightly. slice into wedges or small squares and serve.

Spiced Mixed Nuts

*adapted from martha stewart’s mixed nut recipe

Yield: 2 ½ cups

1 cup pecans1 cup walnuts½ cup marcona almonds1 tablespoon olive oil2 small shallots, thinly sliced into rings 3 garlic cloves, thinly sliced1 tablespoon coconut oil, melted 2 tablespoons chopped rosemary1/8 teaspoon cayenne2 teaspoons coconut sugar2 teaspoons sea salt

1. preheat oven to 350°F. spread the nuts onto a baking sheet in an even layer and toast until nuts are fragrant, roughly 8 minutes. transfer the nuts to a bowl and set aside.

2. heat the olive oil in a small skillet over medium heat and add the shallots and garlic, frying until they turn a golden brown. make sure to watch these carefully, as they can brown very quickly. transfer to a plate lined with paper towels and set aside.

3. in a small bowl, combine the rosemary, cayenne, coconut sugar and sea salt. pour the coconut oil over the nuts, toss and add the rosemary mixture. toss in the crispy shallots and

garlic, serve warm.

purely WINTer magazINe | 63

Mulled Wine

Yield: 4 glasses

1 bottle red wine of choice 2 cinnamon sticks1 whole nutmeg 1 orange, sliced thin 1 tablespoon dried cloves

1. combine all ingredients in a saucepan and bring to a boil over medium-high heat.

2. reduce heat to low and let simmer for 15-20 minutes.

3. strain into glasses, and gar-nish with the orange slices and cinnamon sticks.

purely WINTer magazINe | 63

ThaNk youto our fans + amazing contributors!

edITorIalcaroline caligarielizabeth steinmegan tysoe

coNNecT:

see you in april for the

purely sprINg magazINe

... quick survey ... share your opinion on new product ideas + we’ll give you 10% off your NexT oNlINe order.