Purely Summer Magazine

online.magazines

JUNE, 2019

PURELY SUMMER

a purely elizabeth publication.

a gluten-free,

plant-based

publication


my favorite

summer

wardrobe find

via resort wear

boutique

@thatsunnyspot

This year, we held a brand foundation workshop in which we were

tasked with defining Purely Elizabeth’s belief and purpose in just one

sentence. This exercise required us to revisit our mission statement

and purpose in light of our 10 year anniversary and to dig deeper into

why Purely Elizabeth exists and what our path will be as we grow and

change in the next 10 years.

Two things I’ve always known: I want Purely Elizabeth to be more

than just a food brand and I want to help people. After hours of soul

searching we distilled our belief and purpose into what I think is the

essence of Purely Elizabeth: We believe that food can heal, and we

aspire to bring holistic well-being to more people through nutrient-rich

living that helps you thrive on your wellness journey.


the thrive issue

When I think about thriving on your

wellness journey, it’s about more than what

you eat. Wellness requires a holistic approach that

involves mind, body, relationships and the planet.

Our Purely Pillars touch on each of these facets:

YOU ARE WHAT YOU EAT

Focus on whole plant-based foods, adding in nutrient-rich

ingredients. Limit inflammatory foods.

80/20 RULE

Life is about balance. 80% of the time be your healthiest

self. 20% of the time indulge — guilt-free.

LIVE YOUR BEST LIFE

Live with intention. Innovate, evolve, grow and be

grateful every day.

GOOD HEALTH IS MORE THAN DIET

Exercise, stress management, healthy relationships and

a positive mindset are equally important.

We believe that wellness is a journey — something that you

work on every day and can never be checked off your list. It

involves experimenting with different diets and exercises, setting

boundaries at work and in relationships and being in tune with

yourself and how you’re feeling both physically and mentally.

There will always be highs, lows and setbacks, but that is life and

we want to be there to help you thrive on that journey. We hope

you enjoy our Thrive Issue and have a purely amazing summer!

Copyright © 2019 by Purely Publishing, Inc.


purely love

BEACH EDITION

rose crystal

sunglasses

seersucker bikini

straw

tote

beach umbrella

cocktail

floats

teak

sling

chair

espadrille sandals


outdoor

pendant

lamp

turkish

pool towel

coffee table book

sea salt +

coconut soy

candle

tropical

underwater

camera

ocean cleanser

body butter

sunscreen

PURELY

OBSESSION

this sunscreen is a

must-have! it has

a smooth, creamy

texture and a mild

non-sunscreen

scent!

face mask


insta

FAMOUS

A FEW OF OUR FAVE

PURELY ELIZABETH

CREATIONS TOO PRETTY

NOT TO SHARE


WHAT’S

IN YOUR

FRIDGE?

Dr. Tiffany Lester is a primary care

doctor at Parsley Health which takes

a comprehensive, functional approach

to treat the whole person. She is a

farmacy foodie who believes we all

have the ability to take charge of our

health. While Tiffany may prescribe

short-term, specific diets to heal

chronic conditions in her patients,

today she follows an intuitive, plantfocused

diet.

FAVORITE SNACK?

Chocolate and sea salt pumpkin seeds

are the highlight of my afternoons

BEVERAGE?

Pu-erh Root Kombucha — tastes just like

root beer, but the healthy version

SOMETHING YOU ALWAYS LOOK

FOR ON A NUTRITION LABEL?

How much sugar is in each serving

STAPLE ITEM IN YOUR FRIDGE?

Macadamia nut milk

GO-TO EASY DISH?

Grilled plantain — slice into rounds and

sauté in coconut oil with a sprinkle of

sea salt. So divine!

FAVORITE SUMMER PRODUCE?

Watermelon

SOMETHING YOU DON’T MIND

SPLURGING ON?

Healthy meal delivery for my busy weeks

like Good Eggs and Methodology

WHO INSPIRES YOUR COOKING?

My friends Wendy and Jess — that make

it look easy to cook on a budget and be

healthy at the same time

KITCHEN APPLIANCE ALWAYS

ON-HAND?

My beloved Vitamix aka Vitey

GO-TO ENTERTAINING DISH?

Butternut squash vegan mac and cheese —

both healthy and comforting

NEWEST FOODS/HEALTH TREND?

I am really intrigued by this new oat

milk trend in terms of sustainability for

production, long term effects on blood

sugar, and creating a healthy option for

individuals with nut allergies.

GUILTY PLEASURE?

Unreal Almond Butter Dark Chocolate Cups

www.parsleyhealth.com

THRIVE

PURELY


Our new Cauli

Hot Cereal.

A grain-free

oatmeal

alternative in

a convenient

cup!

FOLLOW

ALONG FOR

UPDATES

PURELY_ELIZABETH

/PURELYELIZABETH


10 NEW

PRODUCTS

LAUNCHING

THIS JULY

HERE’S THE LINEUP:

CAULI HOT CEREAL

The first grain-free hot cereal made

with cauliflower! Our Cauli Hot Cereal

is made with a base of diced and

freeze-dried cauliflower, coconut,

chia + flax. Don’t be thrown off by

the cauliflower, these have a similar

taste and texture as traditional

oatmeal, with less carbs! Available

in: Strawberry Hazelnut + Cinnamon

Almond

COLLAGEN PROTEIN OATS

We’ve boosted our superfood oat

cups with grass-fed collagen and a

NuttZo Nut Butter Squeeze Pack!

These ultra-creamy oats are made

with quinoa, chia and amaranth for

11g protein per cup. Your new travel

must-have. Available in: Blueberry

Walnut + Vanilla Pecan

ANCIENT GRAIN BARS

Hello portion control. Our awardwinning

Ancient Grain Granola now in

a delicious snack bar! The Chocolate

Sea Salt and Vanilla Almond Butter

bars are packed with a probiotic boost:

GanedenBC30 — a patented strain of

probiotics. Think a healthy twist on a

classic, crunchy granola bar. Available

in: Original, Blueberry Hemp, Chocolate

Sea Salt Probiotic and Vanilla Almond

Butter Probiotic

GRAIN-FREE GRANOLA

+ MCT OIL

The moment everybody’s been waiting

for — new grain-free flavors! Made

with nut butter and MCT Oil. MCT Oil

or Medium-Chain Triglyceride Oil, a

type of fatty acid derived from coconut

oil, can be more easily digested and

converted into energy compared to

other fats, helping to keep you full

longer. Checking all of the boxes, these

have just 5-6g sugar, 5g protein and

7-8 net carbs per serving. Available

in: Cinnamon Peanut Butter + Vanilla

Almond Butter


PURELY

CHATTING

With Danielle Dietz-LiVolsi

Founder + CEO of NuttZo

“I live by the philosophy of women

supporting women. Women are a force

when supporting each other.”


WWhile in Cabo last winter, my good friend and fellow female entrepreneur,

Danielle Dietz-LiVolsi and I came up with the idea to collaborate on a product.

As an avid consumer of Danielle’s truly one of a kind nut and seed butters, it

was a no brainer. The idea for our Collagen Protein Oat Cups was born! Here

Danielle and I chat about life as an entrepreneur, finding balance and the

power of women supporting women.

INSPIRE PURELY

You have such an incredible founder

story, what was the inspiration for

starting NuttZo?

The inception of NuttZo began in April

2002 when we adopted our son, Gregory

(then 3-1/2 years old). Greg was very

malnourished and underweight for his

age. He was also a very picky eater. Due

to his orphanage diet of mostly porridges

and watery soups, Greg struggled to

swallow solid foods, especially animal

protein, and he didn’t like the flavors of

almost any American food. I racked my

brain how to provide him a nutritious

vegan protein source. One day I came up

with the idea to blend different nuts and

seeds, plus peanuts in my food processor

to make a yummy, vitamin and mineralrich

nut butter and spread it on a banana.

Greg ate it and loved it! Voilà, NuttZo nut

butter was born!

In October 2008, I quit my full time, six

figure job to start NuttZo. Logically this

didn’t make sense but internally I was

yearning to take a leap of faith and do

something BIG.

Who has been one of the most

influential people in your career and

why?

Definitely my first boss out of college. I

worked for Hachette Magazines in New

York City and my boss, Phil Burrows,

was one of a kind. The two things I

remember most about him was his

unwavering positive attitude and his

tenacious confidence to land accounts.

He saw something unique in me and

took me under his wing. There is nothing

more powerful than someone who can

see your unique strengths and push

you to be a better version of yourself.

His guidance definitely shaped the rest

of my professional life.

You just got back from volunteering

in Peru, can you share about your

foundation, Project Left Behind?

At the same time I started NuttZo,

my husband and I started a nonprofit

501c3 called Project Left Behind.

After you adopt and meet all of the

children in the children’s home, you

wish you could help the children you

‘left behind’. We wanted to create

an organization that could make

a difference to these children. We

had two priorities: #1- To make sure

all donated dollars from NuttZo

and outside donations went to the

orphanages we were supporting.

There would be no money being spent

on overhead, salaries, etc. 100% is

used for the children. #2 - I wanted to

be able to build a lasting relationship

with the orphanages. I visit every


orphanage we support. I’ve been

to Nepal, India, Guatemala, Peru

and Panama. I enjoy getting dirty,

painting walls, building stone floors,

and cooking with the children. We

also take a group of women to Peru

every year to volunteer. This trip

is one of my favorite things to look

forward to because it refocuses my

attention and reminds me why we do

what we do!

Today, NuttZo is the primary

financial source for multiple

children’s homes and we plan to

expand and grow our efforts as our

brand grows. NuttZo is currently

providing food, education, and

medical support to underprivileged

children in Nepal, Peru and India.

This is a huge priority to the

company and an integral part of our

company culture and mission.

I feel so lucky that we connected

early on in our businesses, what

do you think has been the best

thing about having a friend in the

business? What advice would you

give other women entrepreneurs?

It is definitely a special bond,

to have someone that knows

exactly how you feel or what you

are going through with day to day

business operations is so helpful

in such a stressful and demanding

atmosphere. Our friendship is so

authentic and that’s what I love the

most about it. I personally have the

utmost respect for you as a person

and CEO. We share a mutual love

for running our CPG companies

and exploring new amazing foods

and healthy finds, while pushing

each other to drive our businesses

forward. We can be sitting poolside in

COMING SOON!

Cabo, sipping margaritas, sharing strategies

and/or developing a co-branded product

and it’s ALL what we call FUN! We cheer for

each others victories.

My advice would be for women to find an

authentic friendship with another woman

in the business. I live by the philosophy of

women supporting women. Women are a

force when supporting each other.

In addition to founder and CEO of NuttZo,

you are also a mom! What do you do to

maintain a work / life balance?

I schedule ‘me time’ in my calendar. I really

need a solid hour of downtime for my sanity

so finding time to walk the dog on the


each, or take an Orange Theory or

yoga class is like brushing my teeth, it

has to happen. The boys are older so

it’s much easier to find time to spend

with each of them doing what they

love most. Greg and I love to go to

the movies. Matthew and I spend time

riding dirt bikes in the desert.

What advice can you offer women

who are seeking to start their own

business?

Do IT! It’s never too late. Women are

great at multitasking and women

supporting women is such a HUGE

benefit. Find your tribe. Keep kicking

the idea down the road each week and

have 1 person that you have to check

in with so that you are sure you are

getting something done each week.

the Whole Foods Market. I drove all

the way up to LA to drop off a pretty

NuttZo basket to the WFM buyer. It’s

a 2 hour drive each way! I expected to

speak with her for at least 5 minutes.

The receptionist politely said the

buyer wouldn’t see me and I would

have to leave. I drove home and found

an email in my inbox from the buyer

saying my product would need to be in

a tamper sealed container before she

would ever try it. 6 months later I had

solved that problem and was selling in

20 WFM stores!

What’s next for NuttZo? Can you

give us any inside secrets of what

to expect for new flavors or product

lines coming out in the next year?

We are launching an amazing Keto

blend which I’m so excited about.

My favorite snack is Live Beaming’s

Carrot Muffin topped with 1/2 NuttZo

Keto and 1/2 NuttZo Power Fuel plus

Purely Elizabeth Coconut Cashew

Grain-Free Granola! It’s decadent!

I know I can always go to you for

the best advice (work or otherwise),

what would you say has been your

biggest lesson over the last 10

years?

Never believe the first ‘no’ as the

final answer, but hear it as a ‘no for

now’ and then figure out another way

to approach the situation. When i was

trying to launch NuttZo in 2009 my

number one goal was to get it into

CONNECT WITH DANIELLE

www.nuttzo.com

www.projectleftbehind.org


ekkie

AUSSIE-STYLE

We took a lesson from the Aussies and

whipped up a super extra brunch. Decadent

toppings, trendy superfoods and

beachfront location included.

EAT

PURELY


gluten-free, grain-free, vegan

mct granola bowl

Purely Elizabeth Cinnamon

Peanut Butter MCT Grain-Free Granola

(available for purchase July 2019)

cashew milk (or nut milk of choice)

sliced bananas

sliced strawberries

coconut flakes

optional toppings: edible flowers

Assemble granola

and milk in a bowl

and top with bananas,

strawberries, coconut

flakes and edible

flowers.


paleo banana bread

gluten-free, grain-free

1 1/4 cups mashed bananas

(about 3 medium ripe

bananas, mashed)

1 tsp vanilla extract

1/4 cup almond butter

2 eggs, at room temperature

1/2 cup coconut flour

3/4 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

TOPPINGS

coconut oil

coconut yogurt

orange slice

honey

raspberry

Preheat oven to 350°F. Line a loaf pan with parchment

paper and spray with nonstick cooking spray. In a small

bowl, combine coconut flour, baking soda, cinnamon and

salt. In a large mixing bowl, combine bananas, vanilla and

almond butter and mix until well incorporated. Add in eggs,

one at a time and mix until combined. With the mixer on

medium-low speed, add dry ingredients and mix again until

just combined.

Pour batter into prepared pan and smooth top. Bake for

25-35 minutes or until tester inserted into center comes

out clean. Remove from oven and place on wire rack to

cool for 20 minutes. Then carefully invert, remove bread

from pan and place back on wire rack to cool completely.

When ready to eat, coat sides with coconut oil (or butter

or ghee) and sear on both sides for a crispy edge. Top with

coconut yogurt, orange slices, raspberries and honey.


vegetarian


smashed avo toast

avocado

hemp seed pesto

sprout

radish

crumbled feta

cherry tomatoes

juice from 1 lime wedge

sourdough bread

HEMP SEED PESTO

3 cups basil

1/2 cup walnuts

2 cloves garlic

1/2 cup extra virgin

olive oil

1 lemon juiced

1/2 cup hemp seeds

Himalayan sea salt,

to taste

Spread hemp seed pesto

on toast. Then top with

smashed avocado, sprouts,

radishes, crumbled feta,

cherry tomatoes and

drizzle with lime. Sprinkle

with sea salt.


sweet potato pancakes

6 tbsp tapioca starch

5 tbsp coconut flour

2 tsp baking powder

1 tsp cinnamon

1/4 tsp sea salt

3 large eggs

3/4 cup cooked

sweet potato, mashed

1/3 cup unsweetened

vanilla almond milk

2 tbsp pure maple syrup

2 tsp vanilla extract

TOPPINGS

kiwi

blueberries

raspberries

coconut yogurt

maple syrup

pistachios

Preheat a griddle to 350°F or medium heat. In

a small bowl, whisk together the tapioca starch,

coconut flour, baking powder, cinnamon and salt.

In a large bowl, whisk together all the remaining

ingredients until smooth and combined (you will

have some small lumps from the potato). Add in

the dry ingredients and whisk until smooth and

just combined.

Using a 1/4 cup scoop, spread each pancake out

on the griddle. Cook until the edges begin to

darken, the small bubbles start bursting in the

top of the pancake and the bottom is golden

brown. Flip and cook another 6-7 minutes. Top

with coconut yogurt, fruit, pistachios and drizzle

with maple syrup.


gluten-free, grain-free


gluten-free, grain-free

veggie bowl

mixed greens

shredded carrots

shredded cabbage

halved cherry tomatoes

roasted cashews

poached egg

mango lime dressing

In a large mixing bowl, toss

greens, carrots, cabbage, cherry

tomatoes, cashews and dressing

until dressing is fully incorporated.

Poach egg. Transfer salad to

serving bowl and top with poached

egg.


CAULIFLOWER

5 WAYS

In honor of our Cauli Hot Cereal launching this

July, we paid tribute to our favorite versatile

veggie. We went both sweet and savory with

five indulgent dishes and we swear they’re just

as good as the originals!


ALMOND BUTTER

+ JELLY PIZZA

gluten-free

1 Cauliflower Trader Joe’s Pizza Crust

2 tbsp Miyokos Vegan Butter

2 tbsp organic brown coconut sugar

1-2 tsp cinnamon

3 tbsp creamy peanut butter

1 1/2 cup frozen or fresh berries

2 tbsp water

Cook cauliflower pizza according to instructions.

While the pizza is cooking, make your fruit

compote. Add frozen fruit to a medium saucepan

over medium-high heat with water. Bring to a

low boil, then cook for 2-5 minutes, until fruit is

broken down and thick and jammy. Remove from

heat until ready to serve. Remove crust from

oven and coat with butter and sprinkle crust with

cinnamon and sugar. Place crust back in oven

and bake on broil for 2-3 minutes or until crust

begins to brown. Remove from oven and top with

peanut butter and berry compote. Serve warm.


CAULI HOT

CEREAL

gluten-free, grain-free, vegan

Purely Elizabeth Cinnamon

Almond Cauli Hot Cereal

(available for purchase July 2019)

strawberries

bananas

blackberries

blueberries

blue spirulina

almonds

nut milk

PUMPKIN OAT

MUFFIN CUP

gluten-free

Prep Cauli Hot Cereal 1 Purely according Elizabeth to Original Superfood

instructions. Top Oat with Cup fruit, almonds

and nut milk. Option 3 tbsp to almond add blue milk

spirulina for additional 1 egg antioxidant

and anti-inflammatory 1 tbsp maple benefits. syrup

2 tbsp pumpkin purée

1 tsp pumpkin spice

Shake contents of the oatmeal cup to

evenly distribute. Add milk, egg and

maple syrup to oatmeal cup. Stir to

combine. Option to lift half of


SESAME

CAULI WINGS

gluten-free, vegan

1 small head cauliflower

1/2 cup almond flour

1/2 cup unsweetened almond milk

1/4 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/4 tsp crushed red pepper flakes

1 cup crispy gluten-free

panko bread crumbs

SAUCE

4 tbsp maple syrup

2 tbsp liquid aminos

1/2 tsp sesame seeds

1/4 tsp ground black pepper

3/4 tsp ground ginger

TOPPINGS

chopped scallions

white sesame seeds

Preheat oven to 450°F. Line a

baking sheet with parchment

paper. Chop the cauliflower into

smaller pieces to resemble the size

of wings. In a separate bowl, whisk

the batter ingredients together,

except the bread crumbs. Place

the bread crumbs in a bowl. Toss

the cauliflower in the mixture one

at a time, shaking off excess batter.

Do not soak.

Then dip the cauliflower into the

breadcrumbs to coat completely.

Place onto the baking sheet.

Repeat until all of the wings are

coated. Bake for 22 minutes.

While baking, prepare the

ingredients for the sauce by

whisking together. Remove from

oven. With a pastry brush, brush

the sauce onto the wings. Bake for

another 5 minutes for the sauce to

soak into the wings. Remove from

oven and serve immediately. Enjoy!


BUFFALO CAULI

PIZZA

gluten-free, vegan

Cappellos Grain-Free Naked Pizza Crust

mozzarella

cauliflower

2 eggs, scrambled

1 cup almond flour

parsley

Parmesan

avocado

Primal Kitchen Vegan Ranch

Noble Made Mild Buffalo Sauce, 1/2 jar

Preheat oven to 425°F. Chop cauliflower

into small florets. Scramble 1-2 eggs in a

large bowl and mix in cauliflower. Once

mixed, add 1 cup almond flour. Place on

baking sheet and cook for 15 minutes. Flip

cauliflower and cook for another 15 minutes.

Option to broil for a crispier finish.

Remove from oven and pour 1/3-1/2

buffalo sauce jar on cauliflower and mix

around. Bake pizza crust first and then

add mozzarella, cauliflower and Parmesan

and broil for 2-3 minutes. Top with parsley,

avocado and ranch at the very end.


CAULI GNOCCHI

vegetarian, gluten-free, grain-free

Trader Joe’s Cauliflower Gnocchi

Hemp Pesto (see p. 17)

toasted pine nuts

Parmesan

extra-virgin olive oil

lemon

salt and pepper

Cook cauliflower gnocchi according to

directions. While the gnocchi is cooking, prep

Hemp Seed Pesto and toast pine nuts. Once

gnocchi are crispy, add Hemp Seed Pesto to

pan and toss. Transfer gnocchi to bowl, top

with toasted pine nuts, shaved Parmesan

and drizzle with lemon juice, lemon zest,

olive oil and salt and pepper to taste.


MCT GRANOLA

3 WAYS

MEET SELENA OF

THE NUTRITIOUS KITCHEN

The Nutritious Kitchen is a wellness platform where down to

earth living merges with science based nutrition. Selena is

the soon to be dietitian behind TNK who believes in taking a

WHOLEsome approach to living well; combing the elements

of nourishment, movement and mindset. Her mission is to

inspire others to view food & movement as ways to fuel the

body and feed the soul. In her free time, you can find her on a

sunrise run, climbing mountains, dancing through the kitchen

or throwing on a face mask.

https://thenutritiouskitchen.co/


no bake peanut butter

lovers’ cheesecake bars

// From the Nutritious Kitchen

makes 12 squares

gluten-free, grain-free, dairy-free

CRUST

3 cups Purely Elizabeth Cinnamon

Peanut Butter Grain-Free Granola

CHEESECAKE FILLING

3/4 cup creamy peanut butter

1/2 cup full fat coconut milk (canned)*

1/4 cup almond-based cream cheese

(Kite Hill)**

1 tbsp apple cider vinegar

1/4 cup maple syrup

2 tbsp melted coconut oil

sea salt, to taste

extra granola for topping

Line an 8x8 baking pan with

parchment paper and set aside. In

a high powered blender, blend the

granola crust ingredients until it

forms into a crust (blend for at least

45 seconds – 1 minute). Press evenly

and firmly into baking tray and top

with granola.

In a large bowl, whisk together the

cheesecake ingredients with a hand

blender until a thick batter forms.

Pour over crust, top with extra

granola and store in the freezer for

at least 1 hour before slicing into

squares.

Serve chilled and keep stored in the

freezer for freshness and shape.

*must use full fat canned coconut

milk (do not sub lite)

**for best results I recommend

using Kite Hill Plain Cream Cheese


vanilla peach

cobbler parfaits

makes 2 parfaits

gluten-free, grain-free,

dairy-free

2 small peaches, sliced

1 tbsp coconut oil

1 tbsp maple syrup

sea salt, to taste

cinnamon, to taste

1/2 cup Purely Elizabeth

Vanilla Almond Butter

Grain-Free Granola

2-4 tbsp coconut chips

(optional)

10-12 oz almond-based

Greek yogurt (Kite Hill

or regular Greek)

In a skillet over medium

heat, saute the peach

slices with coconut

oil until soft, about 4

minutes. Stir in the

maple syrup, sea salt

and cinnamon.

Layer yogurt, cooked

peaches, granola

and coconut chips in

two small jars. Serve

immediately or store

in the fridge until

ready to eat!


lueberry crumble

pancakes

makes 6 medium pancakes

gluten-free, dairy-free

1 cup gluten-free rolled oats

1/4 cup vanilla collagen powder

1 medium, overripe banana

1 tsp baking powder

sea salt, to taste

cinnamon, to taste

1/4 cup vanilla cashew milk (or almond)

1/2 cup fresh blueberries

1/3 cup Purely Elizabeth Vanilla

Almond Butter Grain-Free Granola

TOPPING IDEAS:

extra granola

Kite Hill Greek Yogurt

almond butter or cashew butter

maple syrup

Add all ingredients except blueberries and

granola to a high powered blender. Blend

until a batter forms then mix in blueberries

and granola.

Heat a skillet with a bit of coconut oil

over medium high heat. Once pan heats

up (about 20 seconds), pour some batter

using a cookie scoop onto the pan, forming

a pancake. Cook for about 2 minutes until

bubble form and flip, cooking other side for

about 1 minute.

Repeat with remaining batter until all

pancakes are made. Top with yogurt, extra

granola, nut butter or maple syrup.


thank you

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