…Chickpea, Tomato and Kaniwa Soup…

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1 onion, chopped

¼ tsp cumin

¼ tsp smoked paprika

1 tbsp balsamic vinegar

1 cup kaniwa, cooked

1 cup vegetable stock

2 tbsp tomato paste

1 can chickpeas, drained and rinsed

28 oz can chopped tomatoes

Himalayan sea salt to taste

Directions

Heat olive oil in a large pot over medium heat. Add garlic cloves and spices and sauté until fragrant, 2-3 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 25 minutes. Serve

Source:  

Chickpea, Tomato and Kaniwa Soup

We are proud to announce that we are now officially a Certified B Corporation — joining admirable companies such as Patagonia, Ben & Jerry’s and Seventh Generation who use business as a force for good!

B Corporations use the power of business to solve social and environmental problems — adhering to a triple bottom line of caring for our community, our workers, and our environment. Certified B Corps are leading a global movement to redefine success in business. By voluntarily meeting higher standards of transparency, accountability, and performance, Certified B Corps are distinguishing themselves in a cluttered marketplace by offering a positive vision of a better way to do business.

We became a B Corp to be part of an innovative and inspiring community. We believe that surrounding ourselves with likeminded companies that are passionate about sustainability will help us grow while still staying true to our core values.

Find out more about B Corp + learn how you can B the Change. 

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Now Certified B Corp!

February is the month of love! It is also coincidentally American Heart Month — reminding us as we embark on the new year that nothing is more important than thinking about our life choices and how those choices impact our health and well-being.

Cardiovascular disease (CVD)—including heart disease, stroke, and high blood pressure—is the number 1 killer of men and women in the United States — a staggering and heart-wrenching statistic. But the good news is there are many preventative steps you can take to decrease your risk for CVD by making simply changes in your daily routine.

Diet is a huge factor in preventing CVD. Limiting your saturated fats and cholesterol will reduce plaque build up and increase your heart health. One of the best foods for this is oatmeal! Whole-grains are essential to your diet because of their fiber and rich nutrient content. Oatmeal is packed with soluble fiber, which is linked to lowering LDL (bad) cholesterol, regulating blood sugar and lowering your risk of heart disease.

Having fiber in your diet can also protect against obesity, which is directly correlated to increased risk for CVD. Fiber helps to lower your insulin levels, preventing a blood sugar spike post-meal. Why is this important? When you have high insulin levels for long periods of time your body stores the extra energy as fat increasing your chances for obesity. Foods with low glycemic loads that won’t cause blood sugar spikes include veggies, berries, nuts and seeds, beans, brown rice, quinoa, buckwheat, rye and oatmeal — our favorite!

With up to 5 grams a fiber in 1/3 cup of purely elizabeth oatmeal, this amounts to 20% of your recommend daily intake. Women need 25 grams of fiber per day, and men need 38 grams per day, according to the Institute of Medicine.

Our oatmeal is also free of added sugar — a big plus when keeping keeping your GI in check as sugar is the highest GI carbohydrate. If we’re looking to sweeten our oats up we use coconut sugar, a low-glycemic sweetener that won’t cause the dreaded insulin spike. Another favorite oatmeal topping of ours is purely elizabeth granola + fruit — combined it can add up to around 10 grams of fiber (almost half of your recommend daily intake)!

Your food choices shouldn’t be boring, and neither should caring about your health! We want healthy hearts this year, so make small goals to change your lifestyle on your path to prevention.

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Oatmeal for a Healthy Heart

…Gingerbread Chia Cookies…

Ingredients

2 cups almond flour

1/4-cup tapioca starch

1/4-cup chia seeds

2 tbsp coconut sugar

1/2 tsp Himalayan sea salt sea salt

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

½ tsp nutmeg

2 tbsp maple syrup

2 tbsp organic virgin coconut oil

1 tbsp vanilla extract

Powdered sugar to coat

Directions

Preheat oven to 325F. Combine dry ingredients in a large bowl. Add wet ingredients and combine. Place half the dough in between 2 sheets of parchment paper and roll out to 1/4″ thickness.  Remove the top piece of parchment and cut into shapes.  Continue until all dough is used. On a parchment lined baking sheet, place cookies and bake for 12-15 minutes. When cooled, sprinkle with powdered sugar.

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Gingerbread Chia Cookies

…Linzer Cookies…

Ingredients 

1 Cup sprouted brown rice flour

1/2 tsp baking powder

4 tbsp hazelnut flour

4 tbsp coconut sugar

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

1/8 tsp himilayan sea salt

4 tbsp vegan butter

¼ cup Jam (see our favorite on page 60)

Directions

Preheat oven to 350 degrees. Combine the dry ingredients in a bowl. Add melted butter and stir to combine evenly. Place half the dough in between 2 sheets of parchment paper and roll out to 1/4″ thickness.  Remove the top piece of parchment and cut into desired shapes.  Continue until all dough is used. On a parchment lined baking sheet, place cookies and bake for 10-12 minutes. When cooled, make the sandwiches by spreading jam on bottom cookie

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Linzer Cookies

The votes are in! Here are the top 3 Purely Oatmeal Recipe Challenge finalists. Now it’s up to our wonderful judges to make the recipes this week and choose the winner. The grand prize is a $200 Whole Foods Market Gift Card + a Year’s Supply of Purely Elizabeth. We’re judging based on taste, creativity and presentation and there’s some stiff competition! Check out the recipes below…

>> Meet our panel of Breakfast Experts.

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.

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

Veggie Oatmeal Hand Roll Sushi Bouquet

By: Irene Chou

Veggie Oatmeal Hand Roll Sushi Bouquet

Yields 4 rolls

Ingredients

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

OR

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

OR

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

Filling:
– 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

Instructions

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.

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Purely Oatmeal Challenge Finalists

…Buckwheat Autumn Salad with Butternut Squash and Cranberries…

Ingredients

2 cup buckwheat, cooked

4 cups Arugula

1lb sweet potatoes, roasted and cubed

½ cup dried cranberries

½ cup Walnuts

Dressing

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

Directions

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

…Shishito peppers…

Ingredients

Shishito Peppers

Olive Oil

Himalayan Sea Salt

Lemon

Directions

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

…Banana Fosters Crepe…

Ingredients

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

Directions

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