Spring Pea Guacamole | purely elizabeth

Spring Pea Guacamole

(recipe contributed by Megan Tysoe, Founder, Rooted Juicery and Kitchen)

Serves: 6

4-5 large avocados

1 1/2 cups green peas

1/2 cup loosely packed minced chives

1/4 cup chopped green onions

3 tbsp fresh lime juice

1/2 tsp sea salt, or to taste

Mash avocados in a mixing bowl. Add green peas and continue to roughly mash until the peas are incorporated but still somewhat formed. Stir in the chives, green onions, lime juice and salt. Add more lime juice and salt as necessary.

Crispy Brussels Sprout, Kale + Mushroom Taco | purely elizabeth #eatingpurelycookbook

Crispy Brussels Sprouts, Kale + Mushroom Tacos With Pineapple Guacamole

(recipe via Elizabeth’s Eating Purely Cookbook)

2 tbsp coconut oil

2 cloves garlic, minced

1 cup chopped onions

2 cups mushrooms

4 oz Brussels sprouts, shredded

1 bunch of kale, de-stemmed and chopped

1 lime

1 tsp chili powder

1/2 tsp cumin

1 (15-oz) can refried vegetarian beans

corn tortillas

Pineapple Guacamole:

2 avocados

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 tbsp olive oil

Himalayan sea salt, to taste

1 lime, juiced

1/2 lemon, juiced

1 tbsp adobo sauce

1/2 cup pineapple, chopped

Heat oil over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in onions, mushrooms, Brussels sprouts, and saute for 7–10 minutes. Add kale, juice of lime, chili powder and cumin. Continue to saute until kale is wilted, another 3–5 minutes. In a separate skillet, heat refried beans. Meanwhile, make the guacamole. Mash avocado and add garlic, cilantro, olive oil, sea salt, lemon, lime, adobo sauce, and pineapple. Stir to combine. To serve, heat corn tortillas then spread a layer of refried beans on tortillas followed by a spoonful of the vegetable mixture. Top with guacamole and serve.

Roasted Pineapple Habanero Margarita | purely elizabeth

Roasted Pineapple Habanero Margarita

(recipe via Elizabeth’s Eating Purely Cookbook)

1 bottle tequila

3 habanero peppers

1 pineapple

3 limes, juiced


Cut habaneros in strips, discarding the seeds and stem. Put habaneros in the bottle of tequila and let sit for 24 hours. Drain tequila and reserve. Meanwhile, preheat oven to 425 F. Cut pineapple into 1/2” round slices. Place on a parchment lined baking sheet and roast for 15 minutes. When pineapples are done and cooled, place in a high-speed blender with tequila and lime juice. Blend until smooth. Serve on ice with a salted rim.

Thumb Print Cookies with Mexican Chocolate | purely elizabeth

Thumb Print Cookies with Mexican Chocolate

1 cup gluten-free oats

1 cup almond flour

1 cup millet flour

1/2 cup olive oil

1/4 cup maple syrup

1/2 cup coconut sugar

3 tbsp chia seeds

1/2 tsp himalayan sea salt

Chocolate Sauce:

1 cup semi sweet chocolate chips

3 tbsp almond milk

1 tbsp coconut oil

pinch cinnamon

pinch cayenne pepper

Preheat oven to 350 F. In a food processor pulse together oats, almond flour, millet flour, olive oil, maple syrup, coconut sugar, chia and sea salt. With your hands, roll dough into 1” balls and place on lined cookie sheet. Using your thumb, press into center of ball to create an indentation. Bake in the oven for 15 minutes.

Meanwhile, make chocolate sauce: In a microwave safe bowl or double boiler add chocolate chips, almond milk and oil. Cook for 45-60 seconds. Whisk ingredients until smooth. Add cinnamon and cayenne. When cookies are done place a dollop of chocolate sauce in each cookie.

Churro Donuts | purely elizabeth

Churro Donuts

adapted from babycakes classic gluten-free doughnut recipe

Yield: 2 cups

1/3 cup melted coconut oil (plus more for brushing)

1 cup coconut sugar

1 3/4 cups gluten-free flour blend (I used Bob’s Red Mill)

1 1/2 tsp baking powder

1/2 tsp salt

1/8 tsp baking soda

2 tsp ground flax + 4 tsp hot water (mixed together + let sit for 5 minutes)

6 tbsp unsweetened apple sauce

1/4 cup vanilla extract

1/3 cup hot water

Preheat the oven to 325 F. Brush 2 six-mold doughnut trays with coconut oil and set aside. In a medium mixing bowl combine coconut sugar, flour blend, baking powder, salt, and baking soda. In a separate bowl, combine all wet ingredients. Add to dry ingredients and mix together to just combine. It shouldn’t be thick.

Use a melon baller or tbsp to drop 2 1/2 to 3 tbsp batter into each doughnut mold, spreading with the back to evenly distribute. Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7 minutes more. Ovens vary, so test with a toothpick after the initial 15 minutes. If it doesn’t come out clean, continue testing every 3-5 minutes. You don’t want them to be too firm, as they will continuing firming up outside of the oven.

Remove from oven, and let cool for at least five minutes before transferring to a cooling rack. Coat with your choice of toppings (I suggest dipping in melted coconut oil and sprinkling with cinnamon & sugar, or dipping in a chocolate glaze!) *note: to make the chocolate glaze I simply combined 1/4 cup coconut oil and 3/4 cup vegan chocolate in a double boiler with a dash of cinnamon and sea salt. Let cool slightly before dipping doughnuts.