Jan 29
2 Comments
Banana Fosters Crepe
…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.
Jan 20
Millet Black BeanBurger
…Millet Black Bean Burger…
Ingredients
3 large red beets
1 cup millet, cooked
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup purely Elizabeth original oatmeal
1 can black beans, rinsed and drained
1/4 cup barbeque sauce – such as Stubbs
1 large egg (optional for non-vegan burgers)
Toppings
Organic Cheese – http://www.rumianocheese.com/our-cheese/organic
Kimchi – http://ozuke.com/product/kim-chi/
Bread Srsly Rolls – http://www.breadsrsly.com/store/16-pack-sourdough-rolls-gluten-free-and-gum-free
Directions
Heat the oven to 400°F. Wrap the beets in aluminum foil and roast for 50 to 60 minutes. Set aside. In a large skillet, heat olive oil to medium heat. Add onion and garlic and sauté for 10 minutes. Set aside. Meanwhile, in a food processor add beans and oatmeal and pulse. Set aside in a large bowl. Add peeled beets to food processor and process until smooth. Pour beets into black bean and oatmeal mixture. Add millet, onions, bbq sauce and egg. Mix well. Refrigerate the mixture. Form into patties and cook on an olive oil lined large skillet over medium heat. Cook for 3-5 minutes per side. Serve with a slice of organic cheese and kimchi on top.
Jan 20
1 Comment
Quinoa Crusted Skillet Baked EggplantParmesan
…Quinoa Crusted Skillet Baked Eggplant Parmesan…
Ingredients
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
Directions
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.
Jan 20
Kale Salad With Pomegranates, Clementines, Pumpkin Seeds +Granola
…Kale Salad With Pomegranates, Clementines, Pumpkin Seeds + Granola…
Ingredients
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
Dressing
2 tbsp olive oil
juice of ½ orange
juice of half lemon
2 tbsp maple syrup
1 tsp salt
Directions
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 .
Jan 20
Butternut Squash, Arugula, Mushroom + FetaQuiche
…Butternut Squash, Arugula, Mushroom + Feta Quiche…
Ingredients
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
Directions
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 continueto cook for 5-10 minutes, stirring continuously. Add in chopped arugula andsquash. Stir to combine. Meanwhile, in a large bowl, whisk together eggs andmilk. Add in vegetable mixture and crumbled feta. Pour the egg/veggie/cheesemixture into a pie crust. Bake until golden about 35 minutes.
Jan 19
The Purely Winter Magazine is Here — Get Your Digital OR PrintedCopy!
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
Rosemary Truffle Marcona Almonds
Kale Salad with Golden Raisins, Pistachios, Hemp Seeds + Tahini Dressing
Jan 15
Pear Ginger OatmealBrûlée
Pear Ginger Oatmeal Brûlée
gluten-free, vegan
Ingredients
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
Directions
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 WINa $200 Whole Foods Market gift card + a year’s supply of purely elizabeth!
Jan 6
4 Comments
Homemade Gluten-Free BlackberryScones
Winter is in full swing and our Purely Winter Magazine is right around the corner! Here is a sneak peek recipe to hold you over for now. Our mouthwatering Blackberry Scones — made with nutrient-rich naturally gluten-free flours + sweetened with coconut sugar.These gems are just one recipe from our Winter’s Brunch menu for snowy weekend entertaining.
Blackberry Scones
( gluten-free )
Ingredients
1 ½ cups almond flour
½ cup sprouted brown rice flour
¼ cup arrowroot
pinch of sea salt
1/4 tsp baking soda
1 cup blackberries
¼ cup coconut oil, melted
1/4 cup coconut sugar
1 tsp vanilla extract
1 egg
Directions
Preheat oven to 350 degrees. In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients adding the blackberries at the end. Pour the wet ingredients into the dry and stir to combine.
Pour onto a parchment lined baking sheets and spread into a 10” circle. Bake for 30 minutes. Allow to cool then slice into pieces and serve.
« Older Entries
Newer Entries »
