Pesto is one of my favorite sauces to make from scratch because it can accompany so many different dishes and stand all on its own. While the classic pesto alla genovese is made with crushed garlic, pine nuts, salt, basil leaves and parmesan cheese, you can use a number of herbs, nuts and cheeses to make your own version of your perfect pesto. Here are 3 recipes incorporating pesto that are perfect for a late summer bite.
Key lime pie is the perfect summertime dessert. This raw version is guilt free, yet totally decadent. Instead of condense milk, sugar and other bad-for-you ingredients, avocados are used for the pie filling. Don’t worry, no one will ever know.
Skip the traditional sweet oatmeal toppings and try making this savory breakfast with our Original Superfood Oatmeal.
Spring is finally here and I couldn’t be more excited. As soon as the new season hits, all I can think about is adding fresh spring fruits and vegetables back into my diet. The warmer weather also means enjoying meals outside. I created this fruit tart using our Maple Walnut Probiotic and added dates and peanut butter to form the crust. Topped with Greek Yogurt, fresh fruit, a drizzle of honey and some mint. This tart is easy to make and deliciously fresh! Prep it for a weekend brunch or save it for an upcoming occasion like Mother’s Day!
We dare you to think of a better summer snack than a smoothie bowl topped with granola! That’s why Purely Elizabeth is teaming up with Pitaya Plus this summer to offer you a special gift…
From July 17th-31st, all online orders from Pitaya Plus WILL RECEIVE A MINI BAG OF OUR NEW PROBIOTIC GRANOLA (either a Maple Walnut or a Chocolate Sea Salt mini)! It’s only while supplies last, so make sure you get your order in ASAP.
Pitaya, also known as Dragon Fruit, is the fruit of a cactus plant. It’s a funky looking fruit with a beautiful pinkish red color — hence the photo-worthy smoothie bowls it produces! Pitaya Plus offers frozen Pitaya smoothie packs that are USDA Organic, Non-GMO Verified and 100% fruit. They don’t add preservatives or sugar like other superfruit companies.
Head over to Pitaya Plus and place your order to start making perfectly pink smoothies topped with your favorite granola. Plus, stay tuned for some fun giveaways throughout the next two weeks. Follow us on Instagram to enter to win.
It’s National Spaghetti Day!
Creating new healthy eating habits, or getting back to old ones, can be a struggle for anyone. But, because we’re on a mission to clean up our act and #eatpurely this new year, we’re relying on healthy swaps!
Rather than giving up some of our favorite comfort foods, we’re just tweaking the recipes — incorporating more veggies and nutrient-rich ingredients and (most importantly) leaving out the bad ingredients! You don’t have to follow a diet to be healthy. Eating Purely can be done by focusing on vegetables and kicking inflammatory foods to the curb. Some of the biggest inflammatory offenders are refined sugars, processed foods, wheat (or any gluten-containing ingredients), bad oils/fats (such as hydrogenated oils, trans fats, oils high in omega-6s), excess animal protein and dairy. For more on our Eating Purely Principles check out Elizabeth’s Eating Purely Cookbook, available on Amazon.
One of our favorite kitchen tools that aid in making healthy swaps is the veggie spiralizer! This innovative gadget allows you to replace pasta and refined carbs with fresh veggies. You can spiralize beets, zucchini, squash, sweet potatoes — you name it, with just a few turns of the hand. You can purchase a veggie spiralizer at Bed Bath & Beyond, Williams-Sonoma, + Amazon.com.
Now, let’s get to one of our favorite spiralized zucchini pasta recipes so that you can dig into some delicious, yet ultra-nutritious pasta bowls in 2016! Happy #NationalSpaghettiDay!
Creamy Tomato Zucchini Pasta
2 zucchini, spiralized
1 tbsp olive oil
2 cloves garlic, minced
3 large heirloom tomatoes, roughly chopped
1 cup grilled onions, chopped
1 tbsp tomato paste
3 tbsp basil, chopped
Maldon sea salt to taste
Parmesan to taste
In a large skillet over medium heat, add the olive oil and garlic. Sauté until fragrant, about 3-5 minutes. Add the tomatoes and grilled onions. Saute for 7-10 minutes. Add in avocado and tomato paste. Simmer on low for 20 minutes. Add in basil and salt and simmer for 3-5 more minutes. Pour into a high-speed blender and blend until smooth. Pour back into skillet with zucchini noodles. Toss and serve with basil and Parmesan.
While muesli has been a staple in Europe, Australia, and New Zealand for years, it’s just slowly gaining popularity and making a name for itself in the states. What is muesli? Muesli is an uncooked blend of raw oats, grains, nuts, seeds and dried fruits — free of oil and sweetener and usually enjoyed soaked in milk, yogurt or fruit juice.
You can find muesli at pretty much any grocery store, but make sure to read labels because not all are made with the same caliber of healthy ingredients. Some of the biggest offenders in packaged mueslis are added sugars and GMO ingredients.
Purely Elizabeth released its line of Ancient Grain Muesli almost a year ago and you can find them on our website or in select Whole Foods, Sprouts Market, Balducci’s and Kings nationwide! Consult our store finder for stores in your area. Our muesli features a mix of ancient grains, nuts, superfood seeds and juicy fruits—free of added sugar, gluten and GMOs.
How do I eat muesli? Think outside the bowl! Beyond cold cereal, muesli makes the perfect versatile ingredient for muffins, energy bites, bread, crisps, cookies + more. See below for 3 creative muesli recipes from a few of our favorite bloggers.
1/2 cup almond milk
1/2 cup water
a scant cup of Purely Elizabeth Ancient Grain Muesli (about 7/8 cup)
1 tsp honey
3 cups bread flour (replace with gluten-free flour)
1 3/4 tsp salt
1/2 cup dried apricots, rough chopped
1/4 cup whole pistachios
1/4 cup whole hazelnuts
1/4 cup dried currents
1/4 cup dried cranberries
1/4 cup water
1 beaten egg (for brushing)
rolled oats (for sprinkling on the surface)
Put the 1/2 cup milk, the 1/2 cup water, the honey, and the muesli cereal in the bowl of a stand mixer, or a regular bowl if mixing by hand. Let it soak for about 15 minutes. Dissolve the yeast in 1/4 cup warm (100-115F) tap water. Add the yeast, salt, and flour to the bowl with the muesli and mix on low for 3 – 4 minutes or until the dough comes away from the bowl. The dough will be sticky, turn the dough onto a floured surface and form it into a rectangle. Spread 1/2 of the fruit and nuts over the surface, then fold the dough in from each side and add the rest of the fruit and nuts. Knead the dough to incorporate all the bits evenly. Put the dough in a clean, oiled bowl, cover well and set in a warm place to rise for an hour. Turn the dough out onto a parchment lined baking sheet and gently form into a rectangle loaf. Push in any large bits of nuts or fruit so that the surface is as smooth as possible. Brush with beaten egg, and sprinkle with oats. Cover and let rise in a warm place for 30 minutes. Meanwhile set the oven to 430F. Bake for 35-40 minutes. If the crust gets too brown, cover loosely with foil towards the end of the baking time. Cool on a rack before slicing.
1/2 cup natural nut or seed butter (no salt or sugar added)
1/3 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1 3/4 cup unsweetened muesli (use Purely Elizabeth Ancient Grain Muesli)
1/2 cup whole wheat flour (replace with gluten free flour)
1/2 teaspoon baking powder
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium pot over medium heat, melt together the nut butter and honey until smooth. Remove from heat and use a wooden spoon to stir in the cinnamon, salt and vanilla. Once the mixture has cooled a little, quickly beat in the egg. Add the muesli, flour and baking powder to the pot and stir together until combined. Take about 2 heaped tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet. Repeat with the rest of the dough, spacing the flattened balls about 1 inch apart. (They barely spread when baked.) Bake until golden brown underneath, 6 to 8 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days.
1/2 cup 100% jumbo rolled oats (use Purely Elizabeth’s Ancient Grain Muesli)
1 tbs flaxseeds
3 tbs natural yogurt (I use organic natural yoghurt, but you can use fat free/Greek/soya yoghurt etc depending on your preference and whether of not you would like it to be dairy free)
1 large stick of rhubarb sliced into roughly 1 cm sized pieces
1 large orange, juiced
1 piece of fresh ginger (roughly thumb sized), finely grated
1/2 tsp ground ginger
1 tbs 100% maple syrup
1/4 vanilla bean, split and seeds taken out (or 1/2 tsp vanilla extract)
Crushed/flaked almonds to taste (leave these out if you would like it to be nut free)
Place the rhubarb, ginger, orange juice, maple syrup and vanilla into a small saucepan and bring slowly to a boil then lower the heat and cook at a simmer for about 7-10 minutes, stirring occasionally. Be careful not over cook the rhubarb, as you want it to soften but not lose its colour or texture. Take the rhubarb mixture off the heat and allow to cool for approximately 10 minutes. Plate the oats, flaxseeds and yoghurt into a bowl and mix together well. Now pour over your cooled rhubarb mixture, stirring it in gently. Once you have done this cover the mixture and place it in the fridge to soak overnight. In the morning you can either pop your rhubarb Bircher muesli into individual jars/pots to have on the go, or just eat it straight from the fridge at home! Either way you may wish to top with crushed almonds for some extra crunch.
It’s the holiday season and we are firm believers in the 80/20 Rule, so YES we are celebrating National Cocoa Day! As always, we are celebrating with better-for-you options (see below). So go ahead and treat yourself to some chocolate today. After all, taste isn’t the only thing chocolate is rich in – it’s also rich in antioxidants. Happy holidays!
This is the perfect vegan and gluten-free treat for chocolate and cake lovers a like. Don’t worry about turning on the oven for this no-bake delicious treat!
3 cups walnuts and/or almonds
2 cups dates
6 tbsp cacao powder
1 recipe raw whipped cream, made with 1 tbsp of lime juice and 3 tbsp water for liquid, and half the amount of coconut oil
3 cups whole cherries
1 cup cashews
1/2 cup coconut oil
1/4 cup water
2 tbsp honey
1 tsp vanilla
pinch of salt
Before you start, you’re going to want to find a small bowl that will be the mold for your cake. Line this bowl with plastic wrap, and set aside.
In your food processor, grind nuts and cacao powder together until a crumb like consistency is reached. Add in dates, and process into a dough. Take about half of this dough, and press it into the bottom and sides of your bowl mold – then set this and the remaining dough in the fridge for later. Prepare the whipped cream, and pit the cherries before placing them both in the fridge to chill for a couple of hours.
While your cake ingredients are chilling, you can make the frosting by combining cashews, coconut oil, water, honey, vanilla, and a pinch of salt in a high speed blender until smooth. Put your frosting in the fridge with everything else to harden up.
After all of your ingredients are chilled, it’s time to assemble the cake. Start by scooping a layer of whipped cream into the bottom of the mold, followed by a good sized layer of cherries, and a layer of cake dough. Continue to do this until all your ingredients are used up. The firmer you pack the layers, the less likely your cake will be to fall apart when you cut it. Place in freezer for a couple of hours to set, before flipping upside down and popping the cake out of the mold. This might take a little patience, but you should be able to get it out with some pulling at the plastic wrap and tapping on the bottom of the bowl. Ice your cake with the frosting, and decorate with cherries and raw chocolate shavings. Serve immediately, or keep in fridge until ready to eat. Will feed about 8 to 12 people, depending on the size of your slices.
Need more dessert recipes? Check out our magazine collection. We have delicious, healthy recipes for every season!