the Purely Winter Magazine.

february, 2014
purely WINTER.
a purely elizabeth publication.
a decadent
valentine’s brunch
complete with homemade strawberry
almond milk + choco-hazelnut butter
+ over 25
warming winter
recipes
DIY ginger snap
lip scrub
+
skillet baked pasta
with swiss chard,
eggplant and burrata
in this issue
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
38
oatmeal 5 ways | 28
oatmeal cinnamon banana
bread | 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.
W
elcome to the winter edition of
our purely magazine!
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:
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.
1.
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?
2.
3.
> Take this quick survey to
share your opinion and we’ll give you
10% off your next online order.
5. Expanding into
new retailers:
5.
Find us in new stores soon!
Wishing you a wonderful rest of
winter! Be sure to enjoy those last
cozy days inside….
purely yours,
4.
Purely winter magazine | 5
time for ...
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.
purely winter magazine | 6
dreamy winter pins.
[ follow us for more dreamy pins! ]
Purely winter magazine | 7
two
one
six
five
seven /
eight
ten
eleven
fifte
fourteen
1. stag pillow 2. wood wall plaque 3. vintage snow shoes 4. reindeer stamp 5. burnished horn tray 6. mi
11. big ideas notebook 12. eucalyptus, mint + sage candle 13. snake eyes yard dice 14. ugg slippers 15. c
three
four
nine
twelve
sixteen
een
ineral matches 7. pinched + glazed cup 8. tea pot 9. leather thermos 10. bamboo gloss bowls
crash wood storage 16. striped wool blankets 17. lisa b. apline socks
seventeen
n
tee
r
i
th
winter’s bounty
Winter is the season of
hibernation–
all of nature seems to retreat as the cold, frosty
weather 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!
Vegetables
Beets
Cabbage
Carrots
Celeriac
Daikon
Garlic
Jerusalem artichoke
Mushrooms
Onions-red and yellow
Parsnips
Potatoes
Rutabagas
Shallots
Sprouts
Sweet potatoes
Turnips
Winter squash
Fruits
Apples
Pears
Purely winter magazine | 11
winter feast
easy + cozy vegetarian dishes to be enjoyed on a cold winter’s night.
• 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
apple cider cocktail
Coconut Sugar
Lemon
Apple
Apple Cider
Vodka
Moisten the rim of a martini
Pour
glass with lemon.
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
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 3540 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 | 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.
wh
kno
Eur
sma
has
raw
stor
purely winter magazine | 16
hat is mache? Mache, also
own as lamb’s lettuce, is a dark
ropean salad green that grows in
all rosette-shaped bunches. It
s a sweet flavor and tastes great
w. You can find it at most grocery
res, both loose and bagged.
kale salad with artichokes
4 cups lacinato kale, chopped in 1-inch ribbons
2 cups mache
1-2 clove garlic, minced
2 tbsp lemon juice
2 tbsp olive oil
½ cup parmesan cheese
½ cup marinated artichoke pieces
salt 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.
a
skillet baked pasta with swiss chard, eggpla
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.
ant + burrata
Purely winter magazine | 19
skillet apple cranberry crisp
2 gala apples,
cut into thin slices
1 cup cranberries
2 tbsp lemon juice
¼ cup coconut sugar
Topping:
¼ cup coconut sugar
3/4 cup oats
1 oz vegan butter
Preheat oven to 350°F degrees.
Meanwhile, heat a skillet over
medium heat. Add sliced apples, 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 apple and cranberry mixture and
place in the oven for 20 minutes. 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 roundup 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
1.
2.
3.
... for her ...
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
4.
5.
6.
7.
9.
8.
7. purely elizabeth chocolate chip cookie mix
8. ALAS makeup couch
11.
10.
12.
9. rose lip butter 10. jeni’s ice cream 11. yellow owl love it all card 12. yellow owl viva love card
2.
1. amella caramels
2. jcrew boxers
3. polar whiskey stones
4. bonobos dopp kit
5. burkedecor laptop case
6. j crew silk tie
1.
3.
4.
6.
7.
5.
... for him ...
9.
8.
10.
7. copper flask 8. holland + sherry wallet 9. red monarch playing cards 10. burkedecor gentleman’s hardware
edible ginger snap lip scrub
from our friends at:
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.
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
for
kissa
ble
lips
Purely winter magazine | 27
oatmeal
5 ways
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
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.
Purely winter magazine | 29
baked raspberry skillet oatmeal
ingredients:
directions:
1 cup raspberries
1 cup almond milk
1 cup purely oatmeal
1 egg
1 tbsp vanilla
1 tsp cinnamon
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.
2 tbsp maple syrup
purely winter magazine | 30
oatmeal
cranberry cookies
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
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.
Purely winter magazine | 31
blueberry oatmeal muffins
purely winter magazine | 32
ingredients:
directions:
3/4 cup brown rice flour
3/4 cup millet flour
1/2 cup almond flour
1/3 cup purely elizabeth Original Ancient
Grain Oatmeal
2 tablespoons salba chia seeds
3/4 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon juice
2 eggs
1 teaspoon vanilla extract
1/2 cup olive oil
1/2 cup unsweetened coconut milk
1 1/2 cups frozen or fresh blueberries
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.
Purely winter magazine | 33
single serving
ancient grain oatmeal bake
The winning recipe of our Purely Oatmeal Recipe contest this past January!
Contributed by Carolyn Lucarelli.
ingredients:
1/3 cup purely elizabeth Organic Cranberry Pumpkin Seed Ancient
Grain Oatmeal (or any variety).
1 egg white
1/2 ripe banana, mashed
4 tbsp unsweetened almond milk
1 Medjool date, chopped
1/2 tsp vanilla extract
1/2 tsp cinnamon
Dash ginger & cardamom
1 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.
purely winter magazine | 34
winn
recip
winn e
er
purely
entertaining
gathering of the
greens
be mine brunch
spanish tapas soirée
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.
be mine banner
glitter heart skewers
This 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!
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 designs and let dry.
5. Stick the skewers into the center
of your waffles or grapefruit before
serving.
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!
made with love.
for my sweet.
dig in.
chocolate hazelnut butter
Yield: Approximately 1 ½ cups
Ingredients:
1 cup hazelnuts
1 ½ cups semi-sweet vegan chocolate chips*
Seeds of 1 vanilla bean pod
1 tbsp unsweetened cacao powder
½ teaspoon salt
2 tbsp coconut oil
caramelized grapefruit
Yield: 4 servings
*For an extra health boost try to avoid chips sweetened with refined sugar. You can always substitute
with coconut sugar sweetened chocolate bars and
roughly chop them before melting.
Ingredients:
Directions:
Directions:
1. Preheat oven to 300°F. Spread hazelnuts in a
single layer on a baking sheet and toast for approximately 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-
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 becomes golden and fragrant, approximately 3-5 minutes.
ture. The nutella will continue to thicken as it cools.
2 pink grapefruits
2 tbsp coconut sugar
beet waffles
Yield: 4 waffles
Ingredients:
2 cups quinoa flour
1 tbsp baking powder
1 tsp cinnamon
½ tsp salt
¼ cup coconut sugar
2 tsp vanilla extract
2 prepared flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
½ cup coconut milk
½ 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 ingredients, mix together with a wooden spoon, and set
aside.
2. In a separate bowl combine your wet ingredients. Slowly mix in dry ingredients until well combined. 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 milk
Yield: Approximately 4 cups
Ingredients:
2 cups almonds, soaked overnight and rinsed
1 vanilla bean pod
10 dates
1 tsp cinnamon
½ tsp Himalayan sea salt
1 10 oz. package frozen
strawberries
4 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 batches). 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.
Ring in St. Paddy’s day with green cocktails, gold cupcakes + rainbow veggie rolls.
gathering of the greens
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.
kale artichoke dip
Yield: 12 servings
1 tsp olive oil
5 cloves garlic, minced
3 small shallots, chopped
1 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 milk
¾ cup canned great northern beans, drained
and rinsed
1 cup vegetable broth
4 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Worchester sauce
2 teaspoons white miso
1 ½ tablespoons nutritional yeast
2 teaspoons red pepper flakes
2 teaspoons salt
1 tsp mustard powder
Dash 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 continue 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 except 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 minutes 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.
fortune favors the bold.
rainbow rolls
Dipping Sauce:
Pickled 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.
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.
1 cup olive oil
½ cup packed basil
½ cup packed mint + cilantro
2 tablespoons tahini
2 cloves garlic, minced
1 inch knob ginger, peeled and
minced
Juice of 1 large lemon
Juice 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, combine all ingredients in food processor and process until smooth.
Set aside until ready to serve.
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.
8 rice paper wrappers
8 mint sprigs
8 basil sprigs
8 cilantro sprigs
1 cup cooked brown rice
Pickled vegetables (above)
1 avocado, sliced
¼ cup julienned cucumber
3 scallions, sliced thin
¼ cup shredded purple cabbage
Honey
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.
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.
all that glitters is not gold.
3. Stir well, then pipe or spread onto cooled cupcakes.
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 approximately 2 cups (depending on the size of
your fruit).
2. Pour ½ cup juice into each glass, followed by ½ cup of prosecco or champagne. Garnish with sliced cucumber.
purely winter magazine | 52
Purely winter magazine | 53
hot finger foods, mulled wine, infused olive oils + lots of candles... lure friends
over with a spanish tapas soiree.
spanish tapas
soirée
purely winter magazine | 54
set the mood
with colorful
patterned napkins,
mismatched
dishes, tea candles
+ rustic wooden
coasters.
Purely winter magazine | 55
Infused Olive Oils
Tip: It is extremely important
to make sure that all of your
jars, vegetables and spices are
Materials: Six 8 oz. bottles
completely dry when creating
Rosemary Infused Olive Oil
these infusions. Any sort of
moisture added to the olive oil
2 cups olive oil
10 sprigs rosemary
allows for the growth of mold
so this is a really important
1. Thoroughly rinse rosemary and allow to dry
completely (either on the counter or at a low
temperature in the oven).
step! As an extra health pre-
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.
to serve.
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.
caution, we also suggest refrigerating all oils until ready
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 medium 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 coconut 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 refrigerate 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.
purely winter magazine | 58
2 tsp olive oil
1 shallot, minced
1 cup chopped mushroom
caps (A blend of shitake and
crimini works well here)
2 tablespoons extra virgin
olive oil
3 tablespoons coconut oil
¼ cup quinoa flour
¼ cup arrowroot powder
2 tbsp chickpea flour
1 ¼ cup lite coconut milk
½ cup grated manchego
cheese
2 tbsp chopped cilantro
1 tsp sea salt
2 eggs
1 cup gluten free breadcrumbs*
High heat vegetable oil for
pan-frying
Spicy Cashew Aioli
Yield: 1 ½ cups
1 tbsp olive oil
4 cloves garlic, minced
1 small shallot, diced
1 tbsp smoked paprika
1 tsp chili powder
1 tsp cayenne
½ cup cashews, soaked in 1 cup retained water
Juice of 1 lemon
Juice of 1 lime
1 plum tomato (halved and roasted until soft)
1 tbsp. apple cider vinegar
Sea salt to taste
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, mixing 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.
Purely winter magazine | 59
Sweet Patatas Bravas
Yield: 4 tapas sized servings
1. Pre-heat oven to 475°F.
2 small sweet potatoes
2 tbsp olive oil
1 tsp salt
¼ cup chopped parsley
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.
¼ cup spicy cashew aioli
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 oil
4 small potatoes, peeled and thinly
sliced
1 white onion, thinly sliced
5 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 approximately 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 medium 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 pecans
1 cup walnuts
½ cup marcona almonds
1 tablespoon olive oil
2 small shallots, thinly sliced into rings
3 garlic cloves, thinly sliced
1 tablespoon coconut oil, melted
2 tablespoons chopped rosemary
1/8 teaspoon cayenne
2 teaspoons coconut sugar
2 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.
Mulled Wine
Yield: 4 glasses
1 bottle red wine of choice
2 cinnamon sticks
1 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 garnish with the orange slices and
cinnamon sticks.
Purely winter magazine | 63
Thank you
to our fans
+ amazing contributors!
editorial
caroline caligari
elizabeth stein
megan tysoe
Connect:
...
quick survey ...
share your opinion on new
product ideas + we’ll give you
10% off your next online
order.
see you in april for the
Purely spring Magazine