Archive for October, 2014
… Pumpkin Spice Oatmeal Crumble Muffins …
¾ cup sprouted brown rice flour
3/4 cup millet flour
1/2 cup almond flour
1/3 cup oat flour (gluten-free)
2 tbsp chia seeds
¾ cup coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1 tbsp lemon juice
1/2 cup pumpkin puree
1/3 cup olive oil
1/3 cup unsweetened coconut milk
Oat Crumble Topping
1/3 cup purely oatmeal original
2 tbsp coconut sugar
2 tbsp olive oil
Preheat oven to 350 F. Grease muffin pan with olive oil. In a large bowl, stir together flours, chia, coconut sugar, baking powder, baking soda, salt and pumpkin pie spice. Add the lemon juice, egg, pumpkin puree, oil and milk. Whisk to combine. In a separate bowl combine crumble topping. Spoon the batter into muffin tin and top with crumbles. Bake for 12-15 minutes.
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Pumpkin Spice Oatmeal Crumble Muffins
Warm up by the fireside with this mouthwatering dish. Packed full of flavor, it is perfect for fall and making for your friends!
Chunky veggie chili loaded with goodness. Perfect to warm up by the fireside with.
…Veggie Chili with Skillet Baked Corn Bread…
1/3 cup olive oil
2 cups mushrooms
1 cup chopped red peppers
1 cup chopped carrots
2 cups chopped onions
3 garlic cloves, minced
1 tsp red pepper flakes
1 tsp cumin
2 1/2 tbsp canned green chilies
2 tsp chili powder
1 QT tomato juice or more if needed
1 cup cooked brown rice
1 15oz can diced tomatoes
1 20 oz can kidney beans
3 tbsp tomato paste
Heat olive oil in large pot over medium high heat; add mushrooms, red peppers, carrots, onion, garlic and spices. Cook for 7 minutes. Ad remaining ingredients – tomato juice, brown rice, diced tomato, kidney beans, and tomato paste. Bring to a boil and stir. Reduce the heat and simmer 20 minutes uncovered. Add Salt to taste
Click on the photo above for the Skillet Corn Bread recipe.
Continue at source:
Veggie Chili with Skillet Baked Corn Bread
Such a simple recipe! Perfect for snack time or added as a topping to any dish. Try on top of a salad or make as a side for dinner!
…Oven Pear Crisps…
Preheat oven to 250 F. With a mandolin or sharp knife, thinly slice pears. Place on a parchment lined baking sheet and bake for 1 hour. Flip and continue to bake for 1 hour. Serve with goat cheese.
Oven Pear Crips
If you’re as enamored with pumpkin as we are, this is your dream giveaway! We will choose 5 LUCKY WINNERS to send a #PurelyPumpkin Box filled with drool-worthy pumpkin products like this Cucina Antica Pumpkin Pasta Sauce, Siggi’s Pumpkin & Spice Yogurt and an Illume Heirloom Pumpkin Candle — just to name a few…
The giveaway will run 10/27/14 – 10/31/14 and you can enter everyday to better your chances!
Purely Elizabeth Pumpkin Fig Granola
While available year round, our Pumpkin Fig is of course a fall favorite! Sprinkle it on yogurt, oatmeal, a pumpkin smoothie or just eat it by the handful. Our granolas are made with ancient grains and superfood seeds like quinoa, amaranth and chia. They are slow baked with coconut oil and sweetened with low-glycemic coconut sugar for a purely delicious salty-sweet crunchy taste. As with all of our products, our granolas are certified gluten-free, non-gmo, organic and vegan.
Siggi’s Pumpkin & Spice Yogurt
Siggi’s is creating quite a stir this season with their Pumpkin & Spice Yogurt! Siggi’s products are based on Scandinavian dairy traditions, such as skyr, the traditional Icelandic yogurt. Siggi’s is made with simple, clean ingredients–low in sugar, and free of artificial sweeteners and nasty growth hormones, such as rBGH.
Cucina Antica Pumpkin Pasta Sauce
Inspired by Italy’s rustic harvest, Chef Neil Fusco brings you Cucina Antica Tuscany Pumpkin Pasta Sauce. His all-natural artisanal blend of peak harvested pumpkin, flavorful San Marzano tomatoes, and an aromatic combination of garlic, rosemary and sage, is simmered with a touch of cream and perfected small batches. With a delicate hint of honey and cinnamon, this soul-warming sauce achieves a well-balanced earthy character robust enough to be tossed with cheese ravioli, and yet light enough to drizzle over a sautéed medley of fresh vegetables. Simmer with cream for a Cream of Pumpkin Soup.The possibilities are endless with a sauce as savory and versatile as this.
Illume Heirloom Pumpkin Candle
We can’t describe how good this candle smells! This best-selling gourmand fragrance is the very essence of Autumn. Dark brown sugar and cinnamon spice are deliciously blended with creamy pumpkin puree and gilded with notes of cassia root and warm vanilla sugar. Crafted from our exclusive vegetable, soy and paraffin wax blend with a cotton wick. Three layers of amazing scents, we wish everything smelled like this!
So Delicious Pumpkin Spice Coconut Milk
Perfect in coffee, tea, oatmeal, you name it! So Delicious offers an array of delicious dairy-free delights you can feel good about sipping, biting, pouring and scooping throughout your day. Many of their products are made with organic ingredients and are always 100% plant-based and Non-GMO Project Verified with no artificial sweeteners, trans-fats, or hydrogenated oils.
Simply Organic Pumpkin Spice
Sprinkle on smoothies, cookies, breads, pies, oatmeal–you name it. This fragrant blend of cinnamon, ginger, nutmeg and cloves brings a wonderful flavor to just about any dish. Simply Organic is an all-organic brand from Frontier Coop, offering an extensive and growing selection of certified organic spices, seasonings, and baking flavors while supporting organic agriculture around the globe.
Pacific Organic Pumpkin Puree
Ready to use with your classic recipes from baked desserts to savory sides, Pacific’s rich puree will make any recipe feel like a special occasion. The smooth and delicious texture is perfect for a variety of recipes, including pies, muffins, cookies, soups and even mixed in with your favorite side dishes.
La Tourangelle Toasted Pumpkin Seed Oil
From the Styrian region of Austria, home to the world’s best pumpkin seeds– La Tourganelle’s Toasted Pumpkin Seed Oil adds a rich, toasted pumpkin seed taste to salad dressing, soup, marinade, pasta, dips, pastries and more. La Tourangelle oils are packed with omega 3, 6 and 9, natural antioxidants and essential vitamins – the keys to a healthy diet. It has been proven that a balanced intake of omega 3 and 6 in conjunction with a high level of omega 9 significantly reduces the risk of several diseases– so eat up!
Giveaway: All of Your Favorite Pumpkin Products in One Box!
Originally from the Andes Mountains in Peru, Kaniwa it is a nutrient dense grain. It has a mild, nutty taste and doesn’t contain the sour elements some grains can have when cooked. It is considered a high-quality protein containing flavonoids and a whole range of vitamins and minerals. Lavonoids are among the most intensively-studied antioxidants, and Kaniwa has been shown to contain exceptionally high levels of flavonoids, particularly isorhamnetin and quercetin. In addition to providing anti-aging benefits for the skin, flavonoids may help prevent cardiovascular diseases, inhibit the growth of certain bacteria and viruses, and reduce the risk of certain inflammatory diseases.
Contains Kaniwa and Quinoa!
Kaniwa, like its cousin quinoa, is naturally gluten-free; yet, it is supercharged with B vitamins and a wide range of minerals, including calcium, iron and phosphorus As Kaniwa is closely related to quinoa, it is not surprising that also Kaniwa is loaded with high-quality protein that contains notable amounts of all essential amino acids, including lysine which is usually found only in small amounts in grains. In fact, Kaniwa has been shown to contain even more protein than quinoa (around 16% compared with 13% reported for quinoa)!
Try this recipe using …Purely Elizabeth Ancient Hot Grain Cereal…
Kaniwa, Considered a New Superfood!
October is Non-GMO month–an opportunity to coordinate our voices and our actions, for our right to know what’s in our food, and to choose non-GMO. We hear about Non-GMOs and supporting Non-GMOs all the time, but here’s a quick recap to remind you what a GMO is and why you should be concerned.
What is GMO? A GMO, or a genetically engineered food, is a plant or meat product that has had its DNA altered in a lab to enhance desired characteristics with genes from other plants, animals, viruses, or bacteria.
Are GMOs safe?
In 30 other countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production of GMOs, because they are not considered proven safe. In the U.S. on the other hand, the FDA approved commercial production of GMOs based on studies conducted by the companies who created them and profit from their sale.
How common are GMOs?
According to the USDA, in 2011, 94% of soy, 90% of cotton, and 88% of corn and 90% of canola grown in the U.S. contained GMO’s. In addition, sugar beet, varieties of squash and Hawaiian Papaya contain high levels of GMO’s. As a result, it is estimated that GMOs are now present in more than 80% of packaged products in the average U.S. grocery store.
Why should you be concerned?
Peer reviewed scientific studies have linked GMOs to allergies, organ toxicity and other health problems. Environmental issues have also been linked to genetic engineering, such as biodiversity loss, an increase in pesticide use, emergence of super weeds and unintentional contamination of non-GMO crops.
What can you do about it?
1. Purchase products from companies that have carry the Non-GMO Project Seal. Products that just say “GMO free” do not guarantee that they don’t contain GMOs. All of our products at purely elizabeth are Non-GMO Project Verified and it’s our mission to continue to provide clean, natural foods with clean ingredients!
2. If not labeled organic or Non-GMO Project Verified, avoid products that contain Corn, Soybeans, Cottonseed, Hawaiian Papaya, Sugar Beets, some varieties of Squash and Canola Oil.
Source: Non-GMO Project www.nongmoproject.org.
Here are some of our favorite Non-GMO Project Verified snacks!
purely elizabeth- Original Ancient Grain Granola
Quinn Popcorn- California Olive Oil Popcorn
Barnana- Organic Peanut Butter Chewy Banana Bites
Simple Squares – Rosemary Organic Nutrition Bar
Yummari- Coffee Chia Chargers
Nib Mor- Dark Chocolate with Almonds
Dang- Toasted Coconut Chips
Food Should Taste Good- Harvest Pumpkin Chips
Our Favorite Non GMO Snacks
We are incredibly lucky to have connected with some amazing bloggers who share our passion for creative oats. One of these bloggers is the talented Amanda Paa of Heart Beet Kitchen. Amanda is a writer, photographer and recipe developer, who creates seasonal recipes using fresh, simple ingredients. Amanda is also a newly published author of the book Smitten with Squash.
Amanda’s new book, Smitten with Squash celebrates her love for this often overlooked vegetable, with over 80 fresh and real food recipes that span both summer and winter squash. She also shares tips & tricks for identification & different cooking techniques. So many nourishing dishes to inspire, from breakfast to dinner, sweet to savory!
Here’s Amanda’s fall oatmeal squash recipe as featured in our Purely Fall Magazine. We got really creative in our fall mag, with four more oatmeal recipes–three sweet + two savory. As always our recipes are gluten-free and made with nutrient-rich seasonal ingredients. Enjoy!
Chai Oatmeal with Spiced Kabocha Swirl
makes 2-3 servings:
1 medium kabocha squash (buttercup or red kuri squash would also work), cut in half and seeds removed
1 tbsp coconut oil
2 organic chai tea bags
2 cups organic almond milk
1/2 cup water
3/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
3 tbsp organic coconut sugar
2/3 cup purely elizabeth Organic 6-Grain Oatmeal
pure maple syrup for drizzling
Preheat oven to 400°F. Rub the inside of squash half with the coconut oil the flesh with the coconut oil. (Use the other half for another meal.) Dampen the tea bags with water, then place them on a rimmed baking sheet. Cover the tea bags with squash so that they are in the middle of its empty cavity. Roast for 45 minutes or until squash is completely tender and can be easily scooped out of its skin.
Meanwhile, bring almond milk, water, cinnamon, nutmeg and coconut sugar to a boil. Add oatmeal, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally until it is the consistency you would like it.
When squash is finished roasting, scoop flesh out and add to food processor with three tablespoons of water, then puree until smooth. Add a few more tablespoons of water if you would like it to be a thinner consistency. Stir about 1/3 cup puree into each serving of oatmeal and drizzle with pure maple syrup to the sweetness you desire.
Connect with Amanda
Links to book
Powells’s (online Indie bookstore): http://www.powells.com/biblio/9780873519397
Chai Oatmeal with Spiced Kabocha Swirl
This amazing recipe is topped with fresh butternut squash, spinach, caramelized onions + asiago cheese. A perfect dish to whip up for fall this season!
with butternut squash and caramelized onions
… Mesquite Grilled Pizza …
1 gluten free pizza crust (such as Udi’s)
1 butternut squash roasted
1 onion, chopped and caramelized
1 tsp ovile oil
4 cups spinach
2 garlic cloves, minced
1/2 cup asiago cheese
Preheat oven with mesquite flavored wood chips smoking at medium to high heat. In a food processor add butternut squash and 1 tsp olive oil. Puree until smooth. Set aside. Meanwhile, in a medium sized skillet, add 1 tbsp olive oil and garlic. Saute until fragrant, 3-5 minutes. Add spinach and saute until just wilted. Assemble pizza, spreading squash puree on crust, top with spinach and caramelized onions. Sprinkle asiago cheese eon top. Cook pizza in the grill for 12-15 minutes.
Mesquite Grilled Pizza
Perfect for any party or tailgate! A super easy dish to make that is ready in no time.
Layers of cheesy, fresh goodness
Southwestern Nacho Skillet Recipe:
Tortilla Chips (such as Late July Chia+ Quinoa Chips)
1 can black beans
1/2 sup salsa
1 cup shredded organic Mexican cheese
1/2 cup guacamole
2 tsp green chilies
Preheat oven to 305Fl. In cast iron skillet, layer chips, cheese, and beans. Bake in the oven until cheese is melted 12-15 minutes. Serve with guacamole, salsa, and green chilies on top.
See the original article here –
Southwestern Nacho Skillet
Because we can’t get enough of pumpkin… Here’s a creamy, crunchy fall breakfast that takes under 5 minutes to make.
Pumpkin Fig Oatmeal
1/3 cup purely elizabeth Organic Original Ancient Grain Oatmeal
2/3 cup almond milk
1/3 cup organic pumpkin puree
1/2 tsp vanilla extract
1/2 tsp pumpkin spice
1/3 cup purely elizabeth Pumpkin Fig Granola
1. Bring 2/3 cup of almond milk to a boil in a small saucepan.
2. In a bowl, combine pumpkin puree, vanilla extract and pumpkin spice.
3. Stir in 1/3 cup of oatmeal to the boiling almond milk and reduce heat to low. Cook for 1-2 minutes.
4. Stir the pumpkin puree mix in with the oatmeal and cook for 1 more minute.
5. Top with Pumpkin Fig Granola and serve.
Looking for our Pumpkin Fig Granola? You can find it on endcaps at Target stores through the end of October! Print a coupon + hurry in to save $1 on any of our granola.
Original source –
Pumpkin Fig Oatmeal Recipe + Save $1 at Target