a must-make holiday

brunchApple Rosemary Galette,

Pumpkin Waffles, Cranberry Ginger Oatmeal Bake + Shaved

Brussels Sprout Salad.

purely november.a purely elizabeth publication.

november, 2015

PuRelywish list.Consider your holiday shopping done! Gifts for him, her, the home, the kitchen + more.

This holiday season, we're working on taking a step back and reflecting on everything in life (big and small) that we are grateful for. There will always be hurdles in our lives that are overwhelming and stressful, but that will never change. The negatives will always be there—the secret is focusing on the positives. This month, we challenge you to write down 10 things (or 20) every day that you're grateful for. Loop it into your morning routine and write while you're enjoying your morning coffee (that you're definitely grateful for)! Keeping a gratitude journal reinforces the positives in your life since it's quite easy to focus on the negatives. You'll be amazed by the number of positives you write down!

" i believe life is about enjoying the simple moments, challenging yourself in new ways, and constantly improving."

new stores:You can now find us at...

hanson's marketpacific coast greensrainbow acres sol food natural market

Welcome to the november mini mag!

#eatpurely [ tag us in your healthy food pics with

#eatpurely + we will repost our favorites ]

for the home

for him

purely holiday gift guide

one.

two.

five.

seven.

six.

nine.ten.

four.

thre

e.

eight.

1. purely elizabeth: eating purely cookbook 2. shop terrain: trio dipping tray 3. east dane: french press 4. the citizenry: planters 5. illume: balsam + cedar soy candles 6. east dane: men's gloves 7. mark + graham: ash wood bottle opener 8. wayfair: bamboo ipad stand 9. nixon: time teller watch 10. obey: hat

sixteen.

for the office

for her

for the gym

twelve.

eighteen.

twenty.

twentyone.

nine

teen

.

fifteen.

thirteen.

seventeen.

fourteen.

eleven.

11. eat healthy designs: food pun pencil set 12. etsy: fruit + veggie calendar 13. far + wide collective: striped basket 14. madewell: softplaid scarf 15. 31bits: droplet bracelet 16. leif shop: canvas pencil pouches 17. sw basics: diy skincare essentials 18. koral: surge leggings 19. s'well: teakwood water bottle 20. manduka: skidless yoga mat towel 21. one love organics: gardenia + tea antioxidant serum

elizabeth launched her debut cookbook, eating purely this September and we couldn't be more floored by its success! Eating Purely is a collection of Elizabeth's favorite recipes, ranging from brunch and salads to vegetarian mains and seasonal menus. The book is focused on cooking with whole foods that are naturally gluten-free, nutrient-rich and mostly vegetable based. // order eating purely

hear what customers have to say ...

"The Eating Purely cookbook is PURELY amazing. The book is filled with delicious (& easy!) recipes, beautiful photography, and interesting nutrition facts and tips. I've made two recipes so far and both have been out of this world! ..."

"I swear by this cookbook! I've recommended it to my family, friends, and coworkers. It's my cooking bible..."

"... The book itself is a decorative piece for your kitchen plus the images are beautiful. A must!!"

“i love the philosophy of elizabeth’s eating purely principles, which make healthy eating accessible to all. the recipes in the cookbook are easy to prepare,

creative, and totally delicious . . . plus, they are purely healthy.”

—bobbi brown, founder + cco of bobbi brown cosmetics

thanksgiving brunch

all of the people you love are already in one place—so gather 'round the table once more and dig into a sweet, savory + dangerously delicious

breakfast feast. after all, it is the holiday season!

gluten-free, vegetarian

1 cup cranberry ginger compote1 cup almond milk1 cup Purely elizabeth original Ancient Grain oatmeal1 egg1 tbsp vanilla1 tsp cinnamon2 tbsp maple syrup

Preheat oven to 350°F. In a cast iron skillet over medium heat, add cranberry ginger compote. Sauté for 2 minutes. Add almond milk, oatmeal, egg, vanilla, cinnamon, and syrup. Stir to combine, 3–5 minutes. Put the skillet in the oven and bake for 12 minutes. Serve with maple syrup drizzled on top.

cranberry ginger oatmeal bake

cranberry ginger compote

gluten-free, vegan

1 bag of cranberries1 cup of coconut sugarJuice of 1 limeZest of 1 lime1/3 cup of water1 tbsp fresh grated ginger

Put all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes, until cranberries have popped and sauce is thickened to desired consistency.

with maple syrup + a dash of cinnamon

gluten-free, vegetarian

crust inGredients:1 tbsp chia seeds 1 1/2 cups almond meal1/3 cup coconut flour½ cup tapioca flour¼ cup arrowroot powder¼ cup coconut sugar½ tsp sea salt1 egg1/2 cup vegan butter, 1 tbsp for crust 1 tbsp maple sugar

fillinG inGredients:2 gala apples, sliced thinly1 tsp cinnamonrosemary3 tbsp maple syrup

Preheat oven to 350°F. In a small bowl, combine 1 tbsp chia with 3 tbsp water. Stir to combine. Allow to sit for 5 minutes, until chia forms gel-like consistency. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg and chia “egg,” pulsing to combine to form a dough consistency. On a parchment paper, roll out dough to a 1/2” thick circle. Place parchment paper on baking sheet. Arrange apples in the center of the circle. Fold the sides of the pastry, enclosing the fruit. With the remaining 1 tbsp of butter, brush the crust and sprinkle with crust with maple sugar. Drizzle maple syrup and cinnamon over fruit and some rosemary. Bake for 45 minutes.

apple rosemary galette

eggs over swiss chard, mushrooms + potatoes with pistachio pesto

gluten-free, vegetarian

1 large purple sweet potato, 1/4'’ slices1 tbsp olive oil2 tbsp garlic, minced2 cups shredded swiss chard1 cup shitake mushrooms 3 eggs

PistAchio Pesto:3 cups basil1 clove garlic1/2 cup pistachios¼ cup fresh lemon juice½ cup olive oilhimalayan sea salt, to taste

In a food processor, combine the basil, garlic, pistachios, lemon juice, and olive oil. Process until smooth. Add salt to taste. Set aside.

Preheat oven to 350°F. In a saucepan, bring water to a boil. Add sliced potato and cook 3-5 minutes. Strain and set aside. In a cast-iron skillet over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes. Add mushrooms and Swiss chard and sauté for 5-7 minutes. Stir in sliced potatoes. With a spoon, make 3 indentations in the vegetables. Bake in the oven for 10 minutes. Drizzle with pesto and serve.

pumpkin waffleswith apple cider syrup

gluten-free, vegetarian

2 ¼ cups Purely elizabeth original Ancient Grain oatmeal1 tbsp baking powder¾ tsp salt2 tsp pumpkin pie spice3 tbsp coconut sugar3 eggs2/3 cup almond milk½ cup olive oil ½ cup packed pumpkin puree1 tbsp vanilla extract

APPle cider syruP:½ cup maple syrup1 cup apple cider

In a food processor, add oatmeal and process until a flour-like consistency. Add “oat flour” to a large bowl, along with dry ingredients. Whisk in eggs, almond milk, olive oil, pumpkin puree and vanilla. Allow to sit for 5-10 minutes. Heat a waffle maker and cook waffles according to machine directions, about 5–7 minutes per waffle.

Meanwhile, make apple cider syrup: Add the syrup and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Serve over waffles.

shaved brussels sprout salad with avocado, parmesan, pomegranate seeds + lemon vinaigrette gluten-free, vegetarian

2 cups finely shredded Brussels sprouts2 cups finely shredded kale¼ cup pomegranates¼ cup pecorino cheese1 avocado, pit and skin removed, diced

dressinG:1 lemon1 tbsp olive oil1 tsp dijon mustard1 clove garlic, minced2 tsp maple syrupsalt to taste

In a large bowl, combine salad ingredients. In a small bowl, whisk together dressing ingredients. Toss salad with dressing and serve.

have a purely wonderful november!