Purely Summer Magazine

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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