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Buckwheat Autumn Salad with Butternut Squash and Cranberries

Jan. 30th 2015

…Buckwheat Autumn Salad with Butternut Squash and Cranberries…


2 cup buckwheat, cooked

4 cups Arugula

1lb sweet potatoes, roasted and cubed

½ cup dried cranberries

½ cup Walnuts


2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp balsamic vinegar

4 tbsp olive oil

1 tsp mustard

pinch of Himalayan sea salt


In a small bowl, whisk together dressing ingredients. Set aside. In a large bowl, combine buckwheat, sweet potatoes, cranberries, arugula and walnuts. Toss with dressing and serve.

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Buckwheat Autumn Salad with Butternut Squash and Cranberries

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Shishito peppers

Jan. 30th 2015

…Shishito peppers…


Shishito Peppers

Olive Oil

Himalayan Sea Salt



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

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Shishito peppers

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Banana Fosters Crepe

Jan. 29th 2015

…Banana Fosters Crepe…


¾ cup buckwheat flour

¼ cup teff flour

¼ tsp salt

4 eggs

1 cup almond milk

2 tbsp coconut oil

Filling ingredients

4 firm bananas, peeled, cut lengthwise

3 tbsp vegan butter

1/3 cup coconut sugar

1/3 cup dark rum


In a large bowl combine dry ingredients.   Add in eggs and almond milk and whisk together to combine. Heat a medium skillet or crepe pan over medium heat. Add coconut oil and heat until melted. Add crepe batter and swirl to coat the pan (about ¼ cup). Cook until edges appear to dry then flip. Set aside. In a separate large sauté pan over low heat, combine coconut sugar and vegan butter. Stir until sugar dissolves. Add bananas and cook for 2-3 minutes. Add rum, and if sauce is hot enough, it will flame on its own. Otherwise, tilt pan away from you until it catches. Continue cooking until flame dies out. Divide bananas among crepes. Fold and pour remaining sauce on top.

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Banana Fosters Crepe

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Voting Time!

Jan. 26th 2015

Our Purely Oatmeal Challenge recipe submission period has come to an end. We received hundreds of incredible recipes and it was no easy task to narrow them down! After much deliberation we chose our top 15 favorites–based on taste, creativity and presentation.

The recipes are below, now its your turn to vote on your favorites!

How it works:

1. Comment in the comments section of this blog post your 3 favorite recipes (make sure to include the recipe title).

2. You can choose up to 3 recipes and can only vote on each recipe once.

3. Voting Period: 1/26 -1/30

4. After everyone has voted on their top 3 favorites, we’ll tally the votes and the top 3 recipes will be handed over to our panel of “Breakfast Experts”. These six judges will make each of the top 3 recipes and select a winner. The winner will be announced on 2/6/15 and featured in our Purely Spring Magazine!

First Place: $200 Gift Card to Whole Foods Market + a year’s supply of purely elizabeth

Is one of the recipes yours?? Make sure to spread the word and encourage all of your friends to vote!


Berry Baked Oatmeal Casserole

By: Mary Wallace

Berry Baked Oatmeal Casserole

2 c. oats
1/3 c. brown sugar, loosely packed
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 tbsp. flaxmeal
1/4 c. unsweetened coconut flakes
1 c. strawberries, fresh or frozen
1 c. blueberries, fresh or frozen
1 banana, sliced
2 c. milk of choice
1 large egg
2 tbsp. butter, melted and cooled
1 tsp. vanilla extract

Preheat oven to 375F and coat a 8×8 baking dish with nonstick cooking spray. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, flax, coconut, and half of the berries. Stir until well combined, then transfer to the baking dish. Top with remain berries and banana. In a separate bowl, combine milk, egg, butter, and vanilla, making sure to mix well. Pour the milk mixture over the oats so that they are completely covered, allowing to sit for a few minutes so the milk mixture can settle evenly around the oats. Bake uncovered for 30-35 minutes. Top with an additional 1-2 tbsp. brown sugar and more coconut then bake for another 5 minutes (optional).

*If using a 8×8 dish, I recommend placing it on a baking sheet incase some bubbles over. The dish will be very full after adding the milk mixture. If using a baking dish larger than 10×10 I recommend doubling the recipe.

 Caramelized Pear Oatmeal with Honey + Thyme

By: Celina Frelinghuysen

Caramelized Pear Oatmeal with Honey + Thyme

1 cup purely elizabeth’s ancient grain oatmeal (organic original)
2 bosc pears
2 1/2 tablespoons honey (sub maple syrup for vegan option)
1/3 cup raw walnuts, roughly chopped
2 cups unsweetened almond milk
4 sprigs fresh thyme
1 tsp cinnamon

1. cut bosc pears in half and scoop out cores.
2. in a medium/large non-stick skillet, turn heat on medium high and add 2 tablespoons honey. make sure that the honey coats the skillet.
3. wait 5-10 minutes until the honey begins to bubble, then add 4 sprigs worth of fresh thyme leaves to the skillet, making sure to discard the woody stems.
4. add bosc pears face down and sprinkle walnuts around the skillet. turn heat to medium, and wait 15-20 minutes, until honey turns thick, sticky, and begins to brown.
5. with a spatula, remove pears and walnuts from skillet and place on small plate or tray to cool. choose 2 of the 4 pear halves, and roughly chop.
6. meanwhile, in a medium/small saucepan, turn heat onto medium high and add 2 cups unsweetened almond milk.
7. wait until almond milk begins to bubble, then add 1 cup purely elizabeth oatmeal.
8. once oatmeal starts to thicken, mix in chopped pears.
9. after about 10 minutes, or until oatmeal is at desired thickness, take saucepan off stovetop and transfer to bowl(s). optional: transfer to oven-safe container and bake at 350 degrees F for 10-15 minutes.
10. top with other pear halves, walnuts, cinnamon, and 1/2 tablespoon honey.
11. serve & enjoy!

Lemon Poppyseed Oatmeal

By: Deanna Paolini

Lemon Poppyseed Oatmeal

– 1/3 cup oatmeal
– 2/3 cup almond milk or water
– 1.5 TBS date paste (2 medjool dates soaked in hot water for 2 minutes, and then mashed with a fork or blended until smooth) OR half of a ripe banana
– 4 TBS lemon juice
– 1 tsp poppy seeds
– Vanilla Yogurt*

In a saucepan, bring almond milk or water to a boil. Then, add in oatmeal and bring water to a simmer for two minutes. Remove the oatmeal from heat and mix in date paste (or banana), lemon juice, and poppy seeds. Serve or drizzle with vanilla yogurt*.

French Vanilla Yogurt:
– 5 oz plain yogurt (dairy or non-dairy)
– vanilla extract OR 1/2 vanilla bean pod, scraped
– 1 tsp coconut sugar, maple syrup, or honey OR 5 drops liquid stevia

Mix ingredients together in a bowl. Serve/eat immediately.

Purely Vegan Cheesecake

By: Deanna Paolin

Purely Vegan Cheesecake

Crust Ingredients:
– 2/3 cup non-sweetened shredded coconut or slivered almonds
– coconut oil (for greasing)
– 1 cup purely elizabeth ancient grains hot cereal
– 1 cup dates (about 10 dates) soaked in 2 cups of hot water for 2 minutes
– 1/2 cup reserved soaking water from the previous ingredient
– 1 tsp cinnamon
– 1/4 tsp salt

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

“Cream Cheese” Filling:

– 3 cups raw cashews soaked for 2-3 hours
– 1/2 cup fresh lemon juice
– 3/4 cup maple syrup (or raw honey)
– 3/4 cup creamed coconut/coconut butter, slightly melted
– 1 tsp vanilla
– 1/2 tsp sea salt

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

– 1 cup fresh/frozen berries or fruit of choice

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

African Ginger Oat Cookies

By: Alexa Botha

African Ginger Oat Cookies

1 cup almond flour or gluten free flour
1 1/2 cup ancient grains oats
1/4 cup apple sauce, any egg substitute will work
1 1/2 tsp powdered ginger (I like mine gingery!)
1 tsp cinnamon
1/3 coconut sugar (or brown)
Pinch of salt
1 tsp vanilla
1 tsp baking powder
1/3 cup Golden syrup (lyles brand) this is what is used in the traditional African recipe although agave works as well, or equal parts corn syrup and molasses
1/4 cup coconut oil
Grease pan and bake 325 for 15-20. Let cool completely! The recipe is very interchangeable. I like to throw ginger chunks in there also! Or maybe raspberries! xxxxx thank you! (Tested it with both flours, almond flour was good but a tiny bit crumbly)

Vanilla Blueberry Upside Down Oat Cake

By: Caitlin Shoemaker

Vanilla Blueberry Upside Down Oat Cake

1/3 cup @purely_elizabeth ancient grain oatmeal
1/3 cup almond milk
1/2 tsp ground flax
1 banana
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp brown sugar
1 tsp coconut oil
Handful of blueberries

1. Preheat oven or toaster oven to 350. In a small bowl, combine the oats, flax, and almond milk and allow to soak
2. In another bowl, mash your banana and stir it in with the vanilla, cinnamon, and baking powder
3. Melt 1 tsp of coconut oil in an oven safe baking dish, making sure the sides of the dish are greased as well. 4. Sprinkle the brown sugar at the bottom of the pan, and then place your blueberries along the base of the dish.
5. Combine your banana and pay mixtures, then pour into the baking dish over the blueberries
6. Bake for 25-30 min, until the top of the oats are golden brown. Run a knife along the edges of the dish, then flip onto a plate. Top with your favorite nut butter, etc and enjoy!

PB&J Oatmeal Bites

By: Sarah Schaap

PB&J Oatmeal Bites
Makes 32-36 mini muffin bites
2 medium ripe bananas, mashed / pureed
½c creamy peanut butter (used Peanut Butter & Co Smooth Operator)
¼c unsweetened applesauce
2 eggs, or flax eggs (2TBSP and 6 TBSP water)
1c milk almond milk, or non dairy milk of choice
2c Purely Elizabeth Ancient Grain Oatmeal Organic Original, alternately used rough chopped oatmeal or quinoa flakes of choice
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
3 TBSP maple syrup, honey, or coconut palm sugar
1/2c jam or jelly of choice (used Crofter’s Organic Raspberry Spread)

1/2c or more! peanut butter for “frosting”, optional (used half Peanut Butter & Co Smooth Operator)

Preheat oven to 375. Place jam/jelly into a ziploc bag (corner will be cut to pipe jam into muffins) or pastry bag with a tip large enough to squeeze jam/jelly through and set aside. Alternatively you can also spoon jam into the middle of the muffins.

For textured oatmeal bites:
In a medium bowl mix together oats, baking powder, and salt, set aside. In a large bowl combine mashed/pureed bananas, peanut butter, applesauce, vanilla, and sweetener until smooth. Add milk and beaten eggs or prepared flax eggs. Add the dry ingredients into the wet ingredients and stir until just combine. Spray mini muffin tin with non stick spray or line with mini paper liners. Spoon batter into prepared tins filling 1/3 of the way. Cut tip in the corner of ziploc if using. Pipe or spoon jam into the middle of the muffins, about 1/2-1 tsp per muffin. Top with muffin batter, these won’t puff up too much so you can fill them to the top of the molds. Bake 18-20 minutes.

For less texture oatmeal bites (food processor/blender method):
If using traditional rolled oats and you want a very smooth texture chop oats ahead of time. In a Vitamix (blender), or food processor, blend together banana, peanut butter, applesauce, eggs/flax eggs, milk, vanilla, and sweetener until smooth. Sprinkle salt and baking powder in and add oats, blend until just combine. Tap Vitamix container on the counter to let excess air bubbles escape. Spray mini muffin tin with non stick spray or line with mini paper liners. Spoon batter into prepared tins filling 1/3 of the way. Cut tip in the corner of ziploc if using. Pipe or spoon jam into the middle of the muffins, about 1/2-1 tsp per muffin. Top with muffin batter, these won’t puff up too much so you can fill them to the top of the molds. Bake 18-20 minutes.

Let oatmeal bites cool slightly before removing from pan. Top all or some with optional peanut butter and enjoy!

Ancient Grain Curry Lentil Burger

By: Annalisa Fredrickson

Ancient Grain Curry Lentil Burger

This burger is full of fiber, protein and sticks really well together!


1 cup Purely Elizabeth’s Ancient Grain Hot Cereal (Organic 6 Grain)
1 1/2 cups cooked lentils (or one 15oz can)
1/2 cup sunflower seeds
1/2 cup tomato sauce
1 carrot grated
2 T almond butter
1 T mustard (more if you like mustard)
2 T curry
1 tsp paprika
1 tsp salt
1/2 tsp pepper

Optional ideas: sauté onions and garlic and add to mix.
Add hot sauce or chili for a kick.
Substitute black beans for lentils (mash the beans)


Preheat oven to 315 degrees (once the lentils are cooked)

1. If you are cooking the lentils, ideally soak the lentils overnight, rinse in water and then cook for a few hours. Once done cooking, drain any excess water. If you using canned lentils, rinse them and then drain the water out.
2. Put the 6-grain blend in blender, pulsing a few times to create a flour texture (don’t blend too much!)
3. Roast sunflower seeds in pan until they turn brown.
4. Combine lentils, 6-Grain blend and sunflowers in a bowl with the rest of the ingredients.
5. Taste and see if you want to add more flavor. (Be creative! See ideas above.)
6. Grease baking sheet with coconut oil.
7. Form burgers (I made five with this batch) and place on tray and slightly flatten.
8. Bake for 45 minutes, flipping the burgers half way.
9. Enjoy with a burger bun and toppings, on a salad, or any way you please!

Note. You can freeze the burgers for later use. To do this, form the burgers on a tray and free for a few hours. Once the burgers are solid, store in freezer in a bag with parchment paper between each burger. When ready for use, put in oven or stovetop.

Dark Chocolate Coconut Almond Granola with Sea Salt

By: Ally Baker

Dark Chocolate Coconut Almond Granola with Sea Salt


3 cups Purely Elizabeth Ancient Grain Oatmeal, Organic Original

1 cup Chopped or Sliced Almonds (unsalted)

1 Cup Shredded or Flaked Coconut (unsweetened, raw)

4 tbsp Coconut Oil

3 tbsp Honey (or Maple Syrup if you prefer)

1 tsp Vanilla Extract

8 – 10 oz. Dark Chocolate (I typically use 70% cacao – YUM)

Sea Salt for Sprinkling

1. Chop the dark chocolate into chunks (or if you are using chocolate chips, just open the bag and make sure the chips are on hand for mixing).

2. Measure out 3 cups of Purely Elizabeth oatmeal, 1 cup almonds, and 1 cup coconut and pour into a large pan. Put the heat on Medium-High, and begin to mix the oats, almonds, and coconut together.

3. Continue to stir until the mixture becomes slightly toasted – you will begin to smell a delicious nutty smell.

4. Make a small little well (hole) in the middle of the toasted oats, almonds and coconut and drop the 4 tbsp of coconut oil, and 3 tbsp of honey in the center. Mix until the dry ingredients are completely covered with the coconut oil and honey.

5. Turn off the burner and remove from heat. Splash the tsp of vanilla extract over the toasted granola and mix to incorporate throughout.

6. Pour the granola into a dish and spread out with a wooden spoon. While the granola is still hot, pour the dark chocolate over and begin to mix, allowing the dark chocolate to melt and cover the granola. Once the dark chocolate is melted and distributed evenly throughout, sprinkle the granola with about a tsp of sea salt (more or less, depending on your salty preferences). Allow the granola to sit and cool.

7. When the granola has cooled off take the wooden spoon and break it up as much or as little as your prefer.

You can store in a covered dish in a cool, dry place, or you can place in Mason Jars and give out for gifts (or as a bribing tactic, which works just as well). This is definitely guilt free snacking!

Veggie Oatmeal Hand Roll Sushi Bouquet

By: Irene Choue

Veggie Oatmeal Hand Roll Sushi Bouquet

Yields 4 rolls


Original wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ¾ cup 2% milk
– 1 teaspoon honey


Beet wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ½ cup 2% milk
– about half a beet to produce ¼ cup beet juice
– ½ cup water
– 1 teaspoon honey


Green wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ½ cup milk
– 3 handfuls of spring mix, kale, or spinach to produce ¼ cup green juice
– ½ cup water
– 1 teaspoon honey

– 1 sheet of roasted seaweed
– Handful of mixed greens
– Handful of sliced cabbage
– ½ avocado
– 1 small carrot
– ½ block of firm tofu
– Sunflower seeds
– Pumpkin seeds


For the wrap:
1. Using a food processor, grind Purely Elizabeth Organic 6-Grain Hot Cereal into flour.
2. Sift hot cereal flour and all-purpose flour in a large bowl until well mixed.
3. Pour in milk and mix well.
NOTE: If you are making the beet or green wrap, simply blend ½ beet or handful of greens with ½ cup water in the food processor. To extract the juice, pour the resulting liquid into a kitchen mesh strainer. Discard (or save for other use) the pulp and use the juice for the recipe.
4. Pour in honey and mix well. Mixture should be a consistency that is more thin than thick.
5. Grease a small pan with non-stick spray or coconut oil and heat on stove top on medium-low heat.
6. When pan is heated, pour in ¼ cup of mixture. Swirl pan around to spread the mixture evenly in the pan to form a circular shape.
7. After 4-5 minutes or when wrap has more or less solidified and/or is bubbling, use a spatula to flip onto the other side.
8. After 2-3 minutes, move wrap onto a plate and repeat steps 6 and 7 until all the mixture is used up.

For the filling:
1. Cut roasted seaweed into quarters. Place 1 quarter onto each wrap.
2. Place a few sprigs of mixed greens and sliced cabbage onto each wrap.
3. Slice avocado and distribute onto each wrap.
4. Cut carrot and tofu into long strips and distribute onto each wrap.
5. Sprinkle sunflower and pumpkin seeds onto each wrap.
6. Add anything else you want!

To finish up the Hand Roll Sushi Bouquets, simply pull the lower edges of the wrap over each other and stick a short toothpick through the wrap to create a cone shape. Garnish with goji berries and whatever else your heart desires. You can even drizzle soy sauce or honey on top for extra flavor.

Soaked 6 Grain Sesame Banana Bread

By: Aurora Kenney

Soaked 6 Grain Sesame Banana Bread

1 c Purely Elizabeth Ancient Grain Organic 6 Grain Hot Cereal
1 c millet flour
1 c oat flour
1 t ground cinnamon
½ t ground nutmeg
¼ t ground cloves
2 c unsweetened almond milk
1 c mashed bananas (about three bananas)
1 t lemon juice
2 egg whites
¼ c honey
¼ c tahini
2 t baking soda
2 T sesame seeds (I used 1 T each of black and white)

In a large bowl combine Purely Elizabeth Ancient Grains Organic 6-Grain Hot Cereal, millet flour, oat flour, cinnamon, nutmeg, and cloves. In another bowl, stir together almond milk and lemon juice and let sit for a couple of minutes. Meanwhile, mash the bananas with a potato masher or fork and make sure you have one cup. Don’t use a food processor or worry about getting a smooth puree; leave the mashed bananas slightly chunky for more banana flavor. Add the milk mixture and mashed bananas to the oats and mix thoroughly. Cover the bowl and set aside to let the grains soak at room temperature for at least six hours.
After the grains have soaked, preheat the oven to 375 degrees F and grease a 9 inch loaf pan. In a small bowl, whisk the egg whites with the honey, tahini, and baking soda until you have a homogenous mixture. Add the egg white mixture to the soaked grains and stir until combined. Pour the batter into the prepared pan, sprinkle with the sesame seeds, and bake for 60 minutes.

Yield: 1 9 inch loaf

Double Chocolate Coconut Cookies

By: Adele Mogavero

Double Chocolate Coconut Cookies
makes 36 – 42 cookies

1/2 cup Organic unsalted butter
1/2 cup Organic coconut oil
2 whole eggs
1 teaspoon Organic vanilla extract
3/4 cup raw Organic honey
1/4 cup Organic brown sugar
1 cup Ancient Grain Hot Cereal, Organic 6 Grain
1 1/4 cups Organic whole wheat flour
1 Cup Organic coconut flour
1/2 cup Organic cocoa powder
1 teaspoon Organic baking soda
1/2 teaspoon sea salt
1 teaspoon Organic cinnamon
1/2 cup Organic raisins, seedless
1/2 cup Organic walnuts — coarsely chopped
1/2 cup natural chocolate chips

Heat oven to 325 degrees
line cookies sheets with parchment paper

1. combine Ancient Grain Hot Cereal, Organic 6 Grain wheat flour, coconut flour, cocoa powder, baking soda, salt and cinnamon in a bowl. set aside

2. Beat together butter, coconut oil, honey, brown sugar and vanilla until creamy

3. Add eggs one at a time, mixing well after each addition

4. Gradually mix in dry ingredients

5. Stir in raisins, nuts, and chocolate chips

6. Drop by rounded tablespoons onto a prepared cookie sheet. (I use parchment paper on my cookie sheets)

7. Bake for 15 – 18 minutes, until cookies are firm, but slightly soft to the touch and are no longer shiny. Cool on baking sheets. remove to wire racks to cool completely

Sticky Date & Salted Caramel Porridge

By: Carolee Chanona

Sticky Date & Salted Caramel Porridge

1/2 cup oatmeal

1 cup almond milk

1/3 cup water

1 banana

3 dates, soaked overnight

1 tablespoon pure maple syrup

1 tablespoon of almond butter

Pinch of pink Himalayan sea salt

Chia seeds

Prep oatmeal by cooking on stovetop until liquids are absorbed. To make caramel, mash drained dates with 1 tablespoon of water, pinch of sea salt, and the 1 tablespoon of maple syrup. Add to oatmeal, stirring until smooth. To serve, slice a banana, sprinkle chia, and add a dollop of almond butter. Garnish with flaked sea salt (optional)

Brilliant Brownies

By: Cassie Arpin

Brilliant Brownies

3/4 cup non-fat Greek yogurt
1/3 cup skim milk
1/2 cup cocoa powder
1/2 cup Purely Elizabeth cranberry pumpkin seed oats
1 teaspoon baking powder
Pinch of salt
1/3 cup Truvia baking blend
1 egg
3 tablespoons of Enjoy Life Chocolate Chips
Preheat the oven to 400 degrees. Grease a square 8×8 baking pan. Combine all the ingredients except chocolate chips into a food processor and blend until smooth (about 1 minute). Add chocolate chips to the top.
Bake for 15 minutes and cool completely before cutting. (PS if the batter isn’t thick enough, slowly add xantham gum until desired consistency is reached). Enjoy!

Ancient Grain Fig Date Bars

By: Emily Nelson

Ancient Grain Fig Date Bars

1 cup Purely Elizabeth Organic 6 Grain Hot Cereal
1 cup raw almonds, chopped
1/2 cup calimyra figs, about 6 figs
1/2 cup pitted medjool dates, about 8-9 dates
2 tablespoons maple syrup
1/2 teaspoon kosher salt

1. Preheat oven to 325. Line an 8×8 baking pan with parchment paper.
2. Spread hot cereal and almonds evenly on a large rimmed baking sheet. Bake for 8-10 minutes, until toasty and fragrant. Set aside.
3. While toasting the cereal and almonds, place figs and dates in a small bowl. Pour enough boiling water over the fruit to just cover. Soak for 20 minutes and then drain over a strainer. Do not squeeze water out from figs and dates.
4. In the bowl of a food processor, add the figs, dates, maple syrup, and salt. Process mixture until smooth.
5. In a large mixing bowl, combine the toasted cereal and almonds with the processed fruit mixture. Mix together with a wooden spoon until thoroughly combined. Transfer mixture to prepared baking pan and press firmly with the back of a rubber spatula.
6. Bake for 17-20 minutes, until top is no longer sticky. Cool completely before cutting into bars.

Continued – 

Voting Time!

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Quinoa Crusted Skillet Baked Eggplant Parmesan

Jan. 20th 2015

…Quinoa Crusted Skillet Baked Eggplant Parmesan…


1 eggplant, sliced in ¼ inch slices

1 cup quinoa flakes

1 cup almond flour

½ cup basil, chopped

2 eggs

1 jar of tomato sauce

1 8oz ball of fresh mozzarella cheese



Preheat oven to 400 degrees. Meanwhile, in a bowl combine quinoa flakes, almond flour and basil. In a separate bowl whisk together eggs. Dip eggplant into egg mixture then dredge in quinoa mixture, covering to coat. Place on a parchment lined baking sheet and drizzle with olive oil. Bake for 15 minutes per side. In a baking dish, pour tomato sauce on the bottom to coat. Layer with eggplant and sliced mozzarella. Top with tomato sauce. Continue to layer ending with mozzarella on top. Cover with foil and bake in the even for 25 minutes and serve.

Originally posted here:  

Quinoa Crusted Skillet Baked Eggplant Parmesan

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Kale Salad With Pomegranates, Clementines, Pumpkin Seeds + Granola

Jan. 20th 2015

…Kale Salad With Pomegranates, Clementines, Pumpkin Seeds + Granola…

1 large bunch kale, stems removed, chiffonade
¼ cup pomegranates
2 clementines, peeled and sliced horizontally
¼ cup pumpkin seeds
¼ cup purely Elizabeth original granola
2 tbsp olive oil
juice of ½ orange
juice of half lemon
2 tbsp maple syrup
1 tsp salt

In a large bowl, toss together shredded kale, pomegranates, clementines,
pumpkin seeds and granola. In a small bowl, whisk together dressing
ingredients. Pour dressing ingredients on salad and toss to evenly coat.
Serve .

Excerpt from:  

Kale Salad With Pomegranates, Clementines, Pumpkin Seeds + Granola

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Butternut Squash, Arugula, Mushroom + Feta Quiche

Jan. 20th 2015

…Butternut Squash, Arugula, Mushroom + Feta Quiche… 

2 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
5 oz mushrooms
1 cup arugula, chopped
1 cup cooked butternut squash, diced
12 organic eggs
1/4 cup non-dairy milk, unsweetened
4 oz feta, crumbled
Gluten free pie crust


Preheat oven to 375 degrees. In a large skillet over medium heat add olive oil, garlic and onion. Sauté until fragrant 3-5 minutes. Add mushrooms and continue to cook for 5-10 minutes, stirring continuously. Add in chopped arugula and squash. Stir to combine. Meanwhile, in a large bowl, whisk together eggs and milk. Add in vegetable mixture and crumbled feta. Pour the egg/veggie/cheese mixture into a pie crust. Bake until golden about 35 minutes.

Continue at source: 

Butternut Squash, Arugula, Mushroom + Feta Quiche

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The Purely Winter Magazine is Here — Get Your Digital OR Printed Copy!

Jan. 19th 2015

Cozy up + get reading — Our Purely Winter Magazine is here! AND this time you can buy your very own printed copy…

View/download for free OR purchase a printed copy.

A peek at what you’ll find inside:

- Over 25 gluten-free winter recipes

- Purely Chatting with makeup mogul, Bobbi Brown

- Purely Approved: Our Top Healthy Packaged Food Picks

- Ancient Grains 5 Ways

Winter Brunch Buffet

 Cinnamon Affogato

 Rosemary Truffle Marcona Almonds

Kale Salad with Golden Raisins, Pistachios, Hemp Seeds + Tahini Dressing 

See the original post:  

The Purely Winter Magazine is Here — Get Your Digital OR Printed Copy!

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Pear Ginger Oatmeal Brûlée

Jan. 15th 2015

Pear Ginger Oatmeal Brûlée 

gluten-free, vegan


1 tbsp fresh ginger, minced

1 tbsp vegan butter

1 bosc pear, diced

2 cups oatmeal

3 cups walnut cinnamon milk*

1 tbsp maple syrup


In a cast iron skillet over medium heat add butter and ginger.  Saute ginger for 2-3 minutes. Add diced pear and cook until softened about 10 minutes. Add the oatmeal, walnut milk and maple syrup. Preheat the oven to broil. Stir to combine and cook for 5 minutes, adding more milk if necessary. Sprinkle the top with coconut sugar to caramelize under the broiler. Place in the oven for 5-10 minutes, watching so the oatmeal doesn’t burn. Serve.

Walnut Cinnamon Milk

1 cups of raw walnuts

3 cups of water

1 tsp vanilla

2 tsp cinnamon

Soak walnuts in water for at least 4 hours, rinse. In a high-speed blender add soaked walnuts, 3 cups water, vanilla and cinnamon. Blend until smooth. Serve or if you prefer a smoother milk, strain through a cheesecloth.

Do you have a yummy oatmeal recipe of your own?

Enter our Purely Oatmeal Recipe Challenge for a chance to WIN a $200 Whole Foods Market gift card + a year’s supply of purely elizabeth! 

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Pear Ginger Oatmeal Brûlée

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Launching Today Our Oatmeal Recipe Challenge for a Grand Prize!

Jan. 12th 2015

In celebration of National Oatmeal Month, we’re on a mission to find the tastiest oatmeal recipe out there! After all, the chilly month of January is prime time for this hot and hearty breakfast food — especially after weeks of holiday indulgences.

Our panel of Breakfast Experts will judge the recipes based on taste, creativity and presentation. Recipes can be sweet OR savory, (after all oatmeal is a versatile ingredient). You can make a classic oatmeal bowl, cookies, a crisp, a smoothie, oat bars, cheesy oatmeal — you name it! Consult our Purely Oatmeal Pinterest board for more ideas.

GRAND PRIZE: a $200 Whole Foods Gift Card + a year’s supply of purely elizabeth!

Recipe Submission Period: 1/12/15 – 1/23/15

Dish Requirements:
– Must make use of a purely elizabeth Ancient Grain Oatmeal and/or Hot Cereal
– Must be an original recipe
– Must include a recipe photo

If you need to stock up on more oatmeal, check out our Store Finder to see where you can find purely at a store near you — we’re on sale in stores nationwide throughout the month of January.

Meet the Judges. 

Elizabeth Stein, Founder purely elizabeth 

Elizabeth is a strong believer that good health begins with what you put into your body. You are what you eat. You could say she knows what she’s doing when it comes to breakfast! With four delicious granola and oatmeal flavors, she is changing breakfast for active foodies and health conscious individuals. When she’s not in the office, Elizabeth is passionate about cooking up unique and nutritious meals — which you can find in purely elizabeth’s seasonal magazines + Elizabeth’s upcoming cookbook!

>> http://www.purelyelizabeth.com/

Megan Well, GoodHealthGoodVibes 

An active instagramer and tumblr blogger, Megan is well known for her breakfast overnight oats. Passionate about balance, eating right, and fitness, she gives personal advice to her many followers who ask all sort of questions. Her transformation came from eating right and working out. She doesn’t believe in counting calories, rather giving your body what it needs and when it needs it.

>> http://goodhealthgoodvibes.tumblr.com/

 Summer Sanders, Radiantly Raw

Summer Sanders is a talented health + food expert. She is a Certified Raw Food Chef, Sports Nutrition Specialist and is Certified by The National Academy of Sports Medicine as a personal trainer. Summer is now the owner of her own company, Radiantly Raw which focuses on the benefits of cleansing and a plant-strong diet. When she’s not designing meal plans or working on her blog,  you can find her jogging on the beach, perusing the farmers markets, sweating it out at hot yoga or hanging with her family.

>> http://www.radiantlyrawlifestyles.com/

Ksenia Avdulova, Breakfast Criminals 

Famous for her heart shaped smoothie bowls, Ksenia is changing the way we eat breakfast. Her food is always colorful and delicious! She truly is starting a movement to inspire people to eat a healthy superfood breakfast served with love every day. Ultimately, Breakfast Criminals is all about taking care of yourself, eating delicious foods, and spreading good vibes.

>> http://www.breakfastcriminals.com/

May Zu, Nutrition Happens 

A 22 year-old nutrition nerd + foodie with a love for an active lifestyle & coconut flavored everything! May is aspiring to be a registered dietitian who hopes to instill healthy habits for the mind, body, and soul. With her amazing philosophy on lifestyle and nutrition, she truly makes eating healthy enjoyable and fun. With so many unique recipes, she does breakfast right; every time.

>> http://www.nutritionhappens.com/

Erin Harper, Senior Program Manager at Whole Foods Market + Local Producer Loan Program

Erin Harper oversees Whole Foods Market’s Local Producer Loan Program, which provides low – interest loans to small producers, food artisans, farmers and ranchers throughout the US, Canada and the UK.

Erin has worked for Whole Foods for over 5 years and, in her role with the LPLP, guides vendor applicants and participating Whole Foods Regions through the loan process. For Local Loan Program members, she also ensures access to education, mentorship, community and a successful supplier partnership with Whole Foods Market. To date, Whole Foods Market has distributed over $15 million in loans for everything from new livestock barns to product packaging, organic ice cream to natural skin care. For more information, go to www.wholefoodsmarket.com/loans.

Whole Foods Local Loan Program

Whole Foods Local Loans on Facebook

Visit source: 

Launching Today Our Oatmeal Recipe Challenge for a Grand Prize!

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