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Posts from the ‘Purely Contests.’ Category

Celebrating Elizabeth’s Bday With A Giveaway for All Elizabeths!



Today we’re wishing a big happy birthday to Purely Elizabeth founder, Elizabeth Stein! In celebration, we’re hosting a special #ILovePurely Selfie Giveaway for anyone who shares the name. If your name is Elizabeth, follow the steps below for a chance to win one of each of our NEW products! What’s super exciting about this prize is that our products are so brand new that they aren’t even available on our website!

To enter: 

1. PRINT OUT the name tag template: #ILovePurely Name Tag

My Name Is Name Tag

2. FILL IN why you love purely elizabeth

3. TAKE A SELFIE holding the name tag AND POST THE SELFIE on your Instagram.

4. **FOLLOW** @purely_elizabeth AND INCLUDE HASHTAG: #ILovePurely

( if you don’t follow us, we won’t be able to see your post or give you your prize!)

PRIZES:

1. The first 30 Elizabeths to post will get two FREE new products! One (1) Ancient Grain Granola + Puffs Cereal Box and one (1) Ancient Grain Muesli.

2. AND, get this… The rest of the Elizabeths that post will get a free product coupon!

(This contest is only open to U.S. residents, we will not ship outside the U.S.)

Blueberry Hemp Granola + Puffs and Mango Almond Muesli

Have a friend named Elizabeth? Spread the word + maybe she’ll share with you : )

And the Winner Is…

The results are in! As many of you know we had a huge oatmeal challenge this past month and were in awe of the creations that were sent our way. We had hundreds of amazing, creative and unique recipes submitted–making it no easy task to choose a winner.

After you voted, we had our panel of seasoned expert breakfast experts make the recipes and judge them based on taste, creativity and presentation

Meet the Judges: 

Screen-Shot-2014-06-17-at-8.19.03-PM

Summer Sanders is a Certified Raw Food Chef, Sports Nutrition Specialist and is Certified by The National Academy of Sports Medicine as a personal trainer. Summer is now the proud owner of Radiantly Raw, a company that focuses on the benefits of cleansing and a plant-strong diet.

http://www.radiantlyrawlifestyles.com/

tumblr_n0y6agkdAi1rtvzkqo1_500

May Zhu is a 22 year-old nutrition nerd + foodie with a love for an active lifestyle. May is aspiring to be a registered dietitian–hoping to instill healthy habits for the mind, body, and soul.

http://www.nutritionhappens.com/

Ksenia Avdulova, also know as Breakfast Criminals, is well known for her decadent acai breakfasts–inspiring followers with her heart shaped bowls and healthy lifestyle.

http://www.breakfastcriminals.com/

Elizabeth Stein, Purely Elizabeth Founder

Elizabeth Stein, founder of Purely Elizabeth is a strong believer that good health begins with what you put into your body. That’s why she creates delicious breakfast products using the most nutrient-rich, high quality ingredients on the market and spends her spare time in the kitchen cooking for friends and family!

http://www.purelyelizabeth.com/

Erin Harper

Erin Harper oversees Whole Foods Market’s Local Producer Loan Program, while ensuring access to education, mentorship, community and a successful supplier partnership between Whole Foods and small food businesses.

http://www.wholefoodsmarket.com/loans

goodhealth3

Megan is an active instagramer and tumblr blogger, known for her breakfast overnight oats and passion for fitness and nutrition.

http://goodhealthgoodvibes.tumblr.com/

And the Grand Prize Winner is… Deanna Paolini, with her decadent Purely Vegan Cheesecake!

Deanna wins our grand prize of a $200 Whole Foods Market Gift Card, a year’s supply of purely elizabeth + a feature in our Purely Spring Magazine!

Purely Vegan Cheesecake

Purely Vegan Cheesecake Recipe:

Crust Ingredients:
– 2/3 cup non-sweetened shredded coconut or slivered almonds
– coconut oil (for greasing)
– 1 cup purely elizabeth ancient grains hot cereal
– 1 cup dates (about 10 dates) soaked in 2 cups of hot water for 2 minutes
– 1/2 cup reserved soaking water from the previous ingredient
– 1 tsp cinnamon
– 1/4 tsp saltPlace ancient grains, dates, soaking water, cinnamon, and salt in a food processor—mix until well incorporated—and then set aside. Next, grease the sides of a 9 inch spring form cake pan with coconut oil. Then, cover the bottom of the cake pan with shredded coconut (or slivered almonds) to prevent the crust from sticking the the pan. Pour the ancient grain and date mixture on top of the shredded coconut—spread out evenly and mold into the cake pan. Bake the crust for 18-20 minutes at 350. Remove crust from oven and set aside to cool.

“Cream Cheese” Filling:

– 3 cups raw cashews soaked for 2-3 hours
– 1/2 cup fresh lemon juice
– 3/4 cup maple syrup (or raw honey)
– 3/4 cup creamed coconut/coconut butter, slightly melted
– 1 tsp vanilla
– 1/2 tsp sea salt

To make the “cream cheese” filling, blend the cashews, lemon, maple syrup/honey, creamed coconut/coconut butter, vanilla, and sea salt in a high-speed blender or food processor. Blend until smooth. Pour the “cream cheese” mixture on top of the “crust” and smooth with the flat side of a knife.

Topping:
– 1 cup fresh/frozen berries or fruit of choice

Pour berries over “cream cheese” mixture. Then, place the pan in the freezer for 2-3 hours or overnight. Before serving, place the cheesecake on the counter to thaw slightly—it is best served semi-frozen, yet soft enough to cut.

Meet Our Runner Ups!
The prize includes one purely elizabeth mason jar, one “Eat Purely” hand-stamped spoon + one assorted case (6 bags) of purely elizabeth Ancient Grain Oatmeal and Hot Cereal.
Irene Chou’s Veggie Oatmeal Hand Roll Sushi Bouquet

irene chou 2
 Aurora Kenney’s Soaked 6 Grain Sesame Banana Bread

aurora kenny banana 6 grain
Thank you everyone for entering your amazing recipes! We loved every single submission and couldn’t believe what you came up with. We couldn’t be more grateful for your support and love for purely elizabeth. We can’t get enough of the recipes you cook up with our products, so please keep sending them our way and tag them #eatpurely!

Voting Time!

Our Purely Oatmeal Challenge recipe submission period has come to an end. We received hundreds of incredible recipes and it was no easy task to narrow them down! After much deliberation we chose our top 15 favorites–based on taste, creativity and presentation.

The recipes are below, now its your turn to vote on your favorites!

How it works:

1. Comment in the comments section of this blog post your 3 favorite recipes (make sure to include the recipe title).

2. You can choose up to 3 recipes and can only vote on each recipe once.

3. Voting Period: 1/26 -1/30

4. After everyone has voted on their top 3 favorites, we’ll tally the votes and the top 3 recipes will be handed over to our panel of “Breakfast Experts”. These six judges will make each of the top 3 recipes and select a winner. The winner will be announced on 2/6/15 and featured in our Purely Spring Magazine!

First Place: $200 Gift Card to Whole Foods Market + a year’s supply of purely elizabeth

Is one of the recipes yours?? Make sure to spread the word and encourage all of your friends to vote!

RECIPES: 

Berry Baked Oatmeal Casserole

By: Mary Wallace

mary wallace - berry  baked oatmeal

Berry Baked Oatmeal Casserole

2 c. oats
1/3 c. brown sugar, loosely packed
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 tbsp. flaxmeal
1/4 c. unsweetened coconut flakes
1 c. strawberries, fresh or frozen
1 c. blueberries, fresh or frozen
1 banana, sliced
2 c. milk of choice
1 large egg
2 tbsp. butter, melted and cooled
1 tsp. vanilla extract

Preheat oven to 375F and coat a 8×8 baking dish with nonstick cooking spray. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, flax, coconut, and half of the berries. Stir until well combined, then transfer to the baking dish. Top with remain berries and banana. In a separate bowl, combine milk, egg, butter, and vanilla, making sure to mix well. Pour the milk mixture over the oats so that they are completely covered, allowing to sit for a few minutes so the milk mixture can settle evenly around the oats. Bake uncovered for 30-35 minutes. Top with an additional 1-2 tbsp. brown sugar and more coconut then bake for another 5 minutes (optional).

*If using a 8×8 dish, I recommend placing it on a baking sheet incase some bubbles over. The dish will be very full after adding the milk mixture. If using a baking dish larger than 10×10 I recommend doubling the recipe.

 Caramelized Pear Oatmeal with Honey + Thyme

By: Celina Frelinghuysen

celina caramalized oats

Caramelized Pear Oatmeal with Honey + Thyme

ingredients
1 cup purely elizabeth’s ancient grain oatmeal (organic original)
2 bosc pears
2 1/2 tablespoons honey (sub maple syrup for vegan option)
1/3 cup raw walnuts, roughly chopped
2 cups unsweetened almond milk
4 sprigs fresh thyme
1 tsp cinnamon

directions
1. cut bosc pears in half and scoop out cores.
2. in a medium/large non-stick skillet, turn heat on medium high and add 2 tablespoons honey. make sure that the honey coats the skillet.
3. wait 5-10 minutes until the honey begins to bubble, then add 4 sprigs worth of fresh thyme leaves to the skillet, making sure to discard the woody stems.
4. add bosc pears face down and sprinkle walnuts around the skillet. turn heat to medium, and wait 15-20 minutes, until honey turns thick, sticky, and begins to brown.
5. with a spatula, remove pears and walnuts from skillet and place on small plate or tray to cool. choose 2 of the 4 pear halves, and roughly chop.
6. meanwhile, in a medium/small saucepan, turn heat onto medium high and add 2 cups unsweetened almond milk.
7. wait until almond milk begins to bubble, then add 1 cup purely elizabeth oatmeal.
8. once oatmeal starts to thicken, mix in chopped pears.
9. after about 10 minutes, or until oatmeal is at desired thickness, take saucepan off stovetop and transfer to bowl(s). optional: transfer to oven-safe container and bake at 350 degrees F for 10-15 minutes.
10. top with other pear halves, walnuts, cinnamon, and 1/2 tablespoon honey.
11. serve & enjoy!

Lemon Poppyseed Oatmeal

By: Deanna Paolini

deanna lemon poppy

Lemon Poppyseed Oatmeal

Ingredients:
– 1/3 cup oatmeal
– 2/3 cup almond milk or water
– 1.5 TBS date paste (2 medjool dates soaked in hot water for 2 minutes, and then mashed with a fork or blended until smooth) OR half of a ripe banana
– 4 TBS lemon juice
– 1 tsp poppy seeds
– Vanilla Yogurt*

In a saucepan, bring almond milk or water to a boil. Then, add in oatmeal and bring water to a simmer for two minutes. Remove the oatmeal from heat and mix in date paste (or banana), lemon juice, and poppy seeds. Serve or drizzle with vanilla yogurt*.

French Vanilla Yogurt:
– 5 oz plain yogurt (dairy or non-dairy)
– vanilla extract OR 1/2 vanilla bean pod, scraped
– 1 tsp coconut sugar, maple syrup, or honey OR 5 drops liquid stevia

Mix ingredients together in a bowl. Serve/eat immediately.

Purely Vegan Cheesecake

By: Deanna Paolin

deannapurely_cheesecake_1Purely Vegan Cheesecake

Crust Ingredients:
– 2/3 cup non-sweetened shredded coconut or slivered almonds
– coconut oil (for greasing)
– 1 cup purely elizabeth ancient grains hot cereal
– 1 cup dates (about 10 dates) soaked in 2 cups of hot water for 2 minutes
– 1/2 cup reserved soaking water from the previous ingredient
– 1 tsp cinnamon
– 1/4 tsp salt

Place ancient grains, dates, soaking water, cinnamon, and salt in a food processor—mix until well incorporated—and then set aside. Next, grease the sides of a 9 inch spring form cake pan with coconut oil. Then, cover the bottom of the cake pan with shredded coconut (or slivered almonds) to prevent the crust from sticking the the pan. Pour the ancient grain and date mixture on top of the shredded coconut—spread out evenly and mold into the cake pan. Bake the crust for 18-20 minutes at 350. Remove crust from oven and set aside to cool.

“Cream Cheese” Filling:

– 3 cups raw cashews soaked for 2-3 hours
– 1/2 cup fresh lemon juice
– 3/4 cup maple syrup (or raw honey)
– 3/4 cup creamed coconut/coconut butter, slightly melted
– 1 tsp vanilla
– 1/2 tsp sea salt

To make the “cream cheese” filling, blend the cashews, lemon, maple syrup/honey, creamed coconut/coconut butter, vanilla, and sea salt in a high-speed blender or food processor. Blend until smooth. Pour the “cream cheese” mixture on top of the “crust” and smooth with the flat side of a knife.

Topping:
– 1 cup fresh/frozen berries or fruit of choice

Pour berries over “cream cheese” mixture. Then, place the pan in the freezer for 2-3 hours or overnight. Before serving, place the cheesecake on the counter to thaw slightly—it is best served semi-frozen, yet soft enough to cut.

African Ginger Oat Cookies

By: Alexa Botha

alexa botha african ginger cookies 2

African Ginger Oat Cookies

1 cup almond flour or gluten free flour
1 1/2 cup ancient grains oats
1/4 cup apple sauce, any egg substitute will work
1 1/2 tsp powdered ginger (I like mine gingery!)
1 tsp cinnamon
1/3 coconut sugar (or brown)
Pinch of salt
1 tsp vanilla
1 tsp baking powder
1/3 cup Golden syrup (lyles brand) this is what is used in the traditional African recipe although agave works as well, or equal parts corn syrup and molasses
1/4 cup coconut oil
Grease pan and bake 325 for 15-20. Let cool completely! The recipe is very interchangeable. I like to throw ginger chunks in there also! Or maybe raspberries! xxxxx thank you! (Tested it with both flours, almond flour was good but a tiny bit crumbly)

Vanilla Blueberry Upside Down Oat Cake

By: Caitlin Shoemaker

caitlin shoemaker

Vanilla Blueberry Upside Down Oat Cake

INGREDIENTS –
1/3 cup @purely_elizabeth ancient grain oatmeal
1/3 cup almond milk
1/2 tsp ground flax
1 banana
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp brown sugar
1 tsp coconut oil
Handful of blueberries

DIRECTIONS –
1. Preheat oven or toaster oven to 350. In a small bowl, combine the oats, flax, and almond milk and allow to soak
2. In another bowl, mash your banana and stir it in with the vanilla, cinnamon, and baking powder
3. Melt 1 tsp of coconut oil in an oven safe baking dish, making sure the sides of the dish are greased as well. 4. Sprinkle the brown sugar at the bottom of the pan, and then place your blueberries along the base of the dish.
5. Combine your banana and pay mixtures, then pour into the baking dish over the blueberries
6. Bake for 25-30 min, until the top of the oats are golden brown. Run a knife along the edges of the dish, then flip onto a plate. Top with your favorite nut butter, etc and enjoy!

PB&J Oatmeal Bites

By: Sarah Schaap

sarah schapp pbj_oatmeal_bites_contest

PB&J Oatmeal Bites
Makes 32-36 mini muffin bites
2 medium ripe bananas, mashed / pureed
½c creamy peanut butter (used Peanut Butter & Co Smooth Operator)
¼c unsweetened applesauce
2 eggs, or flax eggs (2TBSP and 6 TBSP water)
1c milk almond milk, or non dairy milk of choice
2c Purely Elizabeth Ancient Grain Oatmeal Organic Original, alternately used rough chopped oatmeal or quinoa flakes of choice
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
3 TBSP maple syrup, honey, or coconut palm sugar
1/2c jam or jelly of choice (used Crofter’s Organic Raspberry Spread)

Optional:
1/2c or more! peanut butter for “frosting”, optional (used half Peanut Butter & Co Smooth Operator)

Preheat oven to 375. Place jam/jelly into a ziploc bag (corner will be cut to pipe jam into muffins) or pastry bag with a tip large enough to squeeze jam/jelly through and set aside. Alternatively you can also spoon jam into the middle of the muffins.

For textured oatmeal bites:
In a medium bowl mix together oats, baking powder, and salt, set aside. In a large bowl combine mashed/pureed bananas, peanut butter, applesauce, vanilla, and sweetener until smooth. Add milk and beaten eggs or prepared flax eggs. Add the dry ingredients into the wet ingredients and stir until just combine. Spray mini muffin tin with non stick spray or line with mini paper liners. Spoon batter into prepared tins filling 1/3 of the way. Cut tip in the corner of ziploc if using. Pipe or spoon jam into the middle of the muffins, about 1/2-1 tsp per muffin. Top with muffin batter, these won’t puff up too much so you can fill them to the top of the molds. Bake 18-20 minutes.

For less texture oatmeal bites (food processor/blender method):
If using traditional rolled oats and you want a very smooth texture chop oats ahead of time. In a Vitamix (blender), or food processor, blend together banana, peanut butter, applesauce, eggs/flax eggs, milk, vanilla, and sweetener until smooth. Sprinkle salt and baking powder in and add oats, blend until just combine. Tap Vitamix container on the counter to let excess air bubbles escape. Spray mini muffin tin with non stick spray or line with mini paper liners. Spoon batter into prepared tins filling 1/3 of the way. Cut tip in the corner of ziploc if using. Pipe or spoon jam into the middle of the muffins, about 1/2-1 tsp per muffin. Top with muffin batter, these won’t puff up too much so you can fill them to the top of the molds. Bake 18-20 minutes.

Let oatmeal bites cool slightly before removing from pan. Top all or some with optional peanut butter and enjoy!

Ancient Grain Curry Lentil Burger

By: Annalisa Fredrickson

burger2

Ancient Grain Curry Lentil Burger

This burger is full of fiber, protein and sticks really well together!

Ingredients:

1 cup Purely Elizabeth’s Ancient Grain Hot Cereal (Organic 6 Grain)
1 1/2 cups cooked lentils (or one 15oz can)
1/2 cup sunflower seeds
1/2 cup tomato sauce
1 carrot grated
2 T almond butter
1 T mustard (more if you like mustard)
2 T curry
1 tsp paprika
1 tsp salt
1/2 tsp pepper

Optional ideas: sauté onions and garlic and add to mix.
Add hot sauce or chili for a kick.
Substitute black beans for lentils (mash the beans)

Directions:

Preheat oven to 315 degrees (once the lentils are cooked)

1. If you are cooking the lentils, ideally soak the lentils overnight, rinse in water and then cook for a few hours. Once done cooking, drain any excess water. If you using canned lentils, rinse them and then drain the water out.
2. Put the 6-grain blend in blender, pulsing a few times to create a flour texture (don’t blend too much!)
3. Roast sunflower seeds in pan until they turn brown.
4. Combine lentils, 6-Grain blend and sunflowers in a bowl with the rest of the ingredients.
5. Taste and see if you want to add more flavor. (Be creative! See ideas above.)
6. Grease baking sheet with coconut oil.
7. Form burgers (I made five with this batch) and place on tray and slightly flatten.
8. Bake for 45 minutes, flipping the burgers half way.
9. Enjoy with a burger bun and toppings, on a salad, or any way you please!

Note. You can freeze the burgers for later use. To do this, form the burgers on a tray and free for a few hours. Once the burgers are solid, store in freezer in a bag with parchment paper between each burger. When ready for use, put in oven or stovetop.

Dark Chocolate Coconut Almond Granola with Sea Salt

By: Ally Baker

ally baker chocolate_coconut_almond_granola_2

Dark Chocolate Coconut Almond Granola with Sea Salt

Ingredients:

3 cups Purely Elizabeth Ancient Grain Oatmeal, Organic Original

1 cup Chopped or Sliced Almonds (unsalted)

1 Cup Shredded or Flaked Coconut (unsweetened, raw)

4 tbsp Coconut Oil

3 tbsp Honey (or Maple Syrup if you prefer)

1 tsp Vanilla Extract

8 – 10 oz. Dark Chocolate (I typically use 70% cacao – YUM)

Sea Salt for Sprinkling
Directions:

1. Chop the dark chocolate into chunks (or if you are using chocolate chips, just open the bag and make sure the chips are on hand for mixing).

2. Measure out 3 cups of Purely Elizabeth oatmeal, 1 cup almonds, and 1 cup coconut and pour into a large pan. Put the heat on Medium-High, and begin to mix the oats, almonds, and coconut together.

3. Continue to stir until the mixture becomes slightly toasted – you will begin to smell a delicious nutty smell.

4. Make a small little well (hole) in the middle of the toasted oats, almonds and coconut and drop the 4 tbsp of coconut oil, and 3 tbsp of honey in the center. Mix until the dry ingredients are completely covered with the coconut oil and honey.

5. Turn off the burner and remove from heat. Splash the tsp of vanilla extract over the toasted granola and mix to incorporate throughout.

6. Pour the granola into a dish and spread out with a wooden spoon. While the granola is still hot, pour the dark chocolate over and begin to mix, allowing the dark chocolate to melt and cover the granola. Once the dark chocolate is melted and distributed evenly throughout, sprinkle the granola with about a tsp of sea salt (more or less, depending on your salty preferences). Allow the granola to sit and cool.

7. When the granola has cooled off take the wooden spoon and break it up as much or as little as your prefer.

You can store in a covered dish in a cool, dry place, or you can place in Mason Jars and give out for gifts (or as a bribing tactic, which works just as well). This is definitely guilt free snacking!

Veggie Oatmeal Hand Roll Sushi Bouquet

By: Irene Chou

irene chou 2

Veggie Oatmeal Hand Roll Sushi Bouquet

Yields 4 rolls

Ingredients

Original wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ¾ cup 2% milk
– 1 teaspoon honey

OR

Beet wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ½ cup 2% milk
– about half a beet to produce ¼ cup beet juice
– ½ cup water
– 1 teaspoon honey

OR

Green wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ½ cup milk
– 3 handfuls of spring mix, kale, or spinach to produce ¼ cup green juice
– ½ cup water
– 1 teaspoon honey

Filling:
– 1 sheet of roasted seaweed
– Handful of mixed greens
– Handful of sliced cabbage
– ½ avocado
– 1 small carrot
– ½ block of firm tofu
– Sunflower seeds
– Pumpkin seeds

Instructions

For the wrap:
1. Using a food processor, grind Purely Elizabeth Organic 6-Grain Hot Cereal into flour.
2. Sift hot cereal flour and all-purpose flour in a large bowl until well mixed.
3. Pour in milk and mix well.
NOTE: If you are making the beet or green wrap, simply blend ½ beet or handful of greens with ½ cup water in the food processor. To extract the juice, pour the resulting liquid into a kitchen mesh strainer. Discard (or save for other use) the pulp and use the juice for the recipe.
4. Pour in honey and mix well. Mixture should be a consistency that is more thin than thick.
5. Grease a small pan with non-stick spray or coconut oil and heat on stove top on medium-low heat.
6. When pan is heated, pour in ¼ cup of mixture. Swirl pan around to spread the mixture evenly in the pan to form a circular shape.
7. After 4-5 minutes or when wrap has more or less solidified and/or is bubbling, use a spatula to flip onto the other side.
8. After 2-3 minutes, move wrap onto a plate and repeat steps 6 and 7 until all the mixture is used up.

For the filling:
1. Cut roasted seaweed into quarters. Place 1 quarter onto each wrap.
2. Place a few sprigs of mixed greens and sliced cabbage onto each wrap.
3. Slice avocado and distribute onto each wrap.
4. Cut carrot and tofu into long strips and distribute onto each wrap.
5. Sprinkle sunflower and pumpkin seeds onto each wrap.
6. Add anything else you want!

To finish up the Hand Roll Sushi Bouquets, simply pull the lower edges of the wrap over each other and stick a short toothpick through the wrap to create a cone shape. Garnish with goji berries and whatever else your heart desires. You can even drizzle soy sauce or honey on top for extra flavor.

Soaked 6 Grain Sesame Banana Bread

By: Aurora Kenney

aurora kenny banana 6 grain

Soaked 6 Grain Sesame Banana Bread

1 c Purely Elizabeth Ancient Grain Organic 6 Grain Hot Cereal
1 c millet flour
1 c oat flour
1 t ground cinnamon
½ t ground nutmeg
¼ t ground cloves
2 c unsweetened almond milk
1 c mashed bananas (about three bananas)
1 t lemon juice
2 egg whites
¼ c honey
¼ c tahini
2 t baking soda
2 T sesame seeds (I used 1 T each of black and white)

In a large bowl combine Purely Elizabeth Ancient Grains Organic 6-Grain Hot Cereal, millet flour, oat flour, cinnamon, nutmeg, and cloves. In another bowl, stir together almond milk and lemon juice and let sit for a couple of minutes. Meanwhile, mash the bananas with a potato masher or fork and make sure you have one cup. Don’t use a food processor or worry about getting a smooth puree; leave the mashed bananas slightly chunky for more banana flavor. Add the milk mixture and mashed bananas to the oats and mix thoroughly. Cover the bowl and set aside to let the grains soak at room temperature for at least six hours.
After the grains have soaked, preheat the oven to 375 degrees F and grease a 9 inch loaf pan. In a small bowl, whisk the egg whites with the honey, tahini, and baking soda until you have a homogenous mixture. Add the egg white mixture to the soaked grains and stir until combined. Pour the batter into the prepared pan, sprinkle with the sesame seeds, and bake for 60 minutes.

Yield: 1 9 inch loaf

Double Chocolate Coconut Cookies

By: Adele Mogavero

adele mograverocookiechocolate

Double Chocolate Coconut Cookies
makes 36 – 42 cookies

Ingredients
1/2 cup Organic unsalted butter
1/2 cup Organic coconut oil
2 whole eggs
1 teaspoon Organic vanilla extract
3/4 cup raw Organic honey
1/4 cup Organic brown sugar
1 cup Ancient Grain Hot Cereal, Organic 6 Grain
1 1/4 cups Organic whole wheat flour
1 Cup Organic coconut flour
1/2 cup Organic cocoa powder
1 teaspoon Organic baking soda
1/2 teaspoon sea salt
1 teaspoon Organic cinnamon
1/2 cup Organic raisins, seedless
1/2 cup Organic walnuts — coarsely chopped
1/2 cup natural chocolate chips

Directions:
Heat oven to 325 degrees
line cookies sheets with parchment paper

1. combine Ancient Grain Hot Cereal, Organic 6 Grain wheat flour, coconut flour, cocoa powder, baking soda, salt and cinnamon in a bowl. set aside

2. Beat together butter, coconut oil, honey, brown sugar and vanilla until creamy

3. Add eggs one at a time, mixing well after each addition

4. Gradually mix in dry ingredients

5. Stir in raisins, nuts, and chocolate chips

6. Drop by rounded tablespoons onto a prepared cookie sheet. (I use parchment paper on my cookie sheets)

7. Bake for 15 – 18 minutes, until cookies are firm, but slightly soft to the touch and are no longer shiny. Cool on baking sheets. remove to wire racks to cool completely

Sticky Date & Salted Caramel Porridge

By: Carolee Chanona

carolle chanana sticky sea salt caralm

Sticky Date & Salted Caramel Porridge

1/2 cup oatmeal

1 cup almond milk

1/3 cup water

1 banana

3 dates, soaked overnight

1 tablespoon pure maple syrup

1 tablespoon of almond butter

Pinch of pink Himalayan sea salt

Chia seeds

Prep oatmeal by cooking on stovetop until liquids are absorbed. To make caramel, mash drained dates with 1 tablespoon of water, pinch of sea salt, and the 1 tablespoon of maple syrup. Add to oatmeal, stirring until smooth. To serve, slice a banana, sprinkle chia, and add a dollop of almond butter. Garnish with flaked sea salt (optional)

Brilliant Brownies

By: Cassie Arpin

cassie - brilliant brownies

Brilliant Brownies

3/4 cup non-fat Greek yogurt
1/3 cup skim milk
1/2 cup cocoa powder
1/2 cup Purely Elizabeth cranberry pumpkin seed oats
1 teaspoon baking powder
Pinch of salt
1/3 cup Truvia baking blend
1 egg
3 tablespoons of Enjoy Life Chocolate Chips
Preheat the oven to 400 degrees. Grease a square 8×8 baking pan. Combine all the ingredients except chocolate chips into a food processor and blend until smooth (about 1 minute). Add chocolate chips to the top.
Bake for 15 minutes and cool completely before cutting. (PS if the batter isn’t thick enough, slowly add xantham gum until desired consistency is reached). Enjoy!

Ancient Grain Fig Date Bars

By: Emily Nelson

emily nelson ancientgrainfigdatebars6 (1)

Ancient Grain Fig Date Bars

Ingredients:
1 cup Purely Elizabeth Organic 6 Grain Hot Cereal
1 cup raw almonds, chopped
1/2 cup calimyra figs, about 6 figs
1/2 cup pitted medjool dates, about 8-9 dates
2 tablespoons maple syrup
1/2 teaspoon kosher salt

Directions:
1. Preheat oven to 325. Line an 8×8 baking pan with parchment paper.
2. Spread hot cereal and almonds evenly on a large rimmed baking sheet. Bake for 8-10 minutes, until toasty and fragrant. Set aside.
3. While toasting the cereal and almonds, place figs and dates in a small bowl. Pour enough boiling water over the fruit to just cover. Soak for 20 minutes and then drain over a strainer. Do not squeeze water out from figs and dates.
4. In the bowl of a food processor, add the figs, dates, maple syrup, and salt. Process mixture until smooth.
5. In a large mixing bowl, combine the toasted cereal and almonds with the processed fruit mixture. Mix together with a wooden spoon until thoroughly combined. Transfer mixture to prepared baking pan and press firmly with the back of a rubber spatula.
6. Bake for 17-20 minutes, until top is no longer sticky. Cool completely before cutting into bars.

Pear Ginger Oatmeal Brûlée

Pear Ginger Oatmeal Brulee Skillet

Pear Ginger Oatmeal Brulee | purely elizabeth

Pear Ginger Oatmeal Brûlée 

gluten-free, vegan

Ingredients

1 tbsp fresh ginger, minced

1 tbsp vegan butter

1 bosc pear, diced

2 cups oatmeal

3 cups walnut cinnamon milk*

1 tbsp maple syrup

Directions

In a cast iron skillet over medium heat add butter and ginger.  Saute ginger for 2-3 minutes. Add diced pear and cook until softened about 10 minutes. Add the oatmeal, walnut milk and maple syrup. Preheat the oven to broil. Stir to combine and cook for 5 minutes, adding more milk if necessary. Sprinkle the top with coconut sugar to caramelize under the broiler. Place in the oven for 5-10 minutes, watching so the oatmeal doesn’t burn. Serve.

Walnut Cinnamon Milk

1 cups of raw walnuts

3 cups of water

1 tsp vanilla

2 tsp cinnamon

Soak walnuts in water for at least 4 hours, rinse. In a high-speed blender add soaked walnuts, 3 cups water, vanilla and cinnamon. Blend until smooth. Serve or if you prefer a smoother milk, strain through a cheesecloth.

Pear Ginger Oatmeal Brulee | purely elizabeth

Pear Ginger Oatmeal Brulee

Do you have a yummy oatmeal recipe of your own?

Enter our Purely Oatmeal Recipe Challenge for a chance to WIN a $200 Whole Foods Market gift card + a year’s supply of purely elizabeth! 

Enter to Win

Launching Today Our Oatmeal Recipe Challenge for a Grand Prize!

In celebration of National Oatmeal Month, we’re on a mission to find the tastiest oatmeal recipe out there! After all, the chilly month of January is prime time for this hot and hearty breakfast food — especially after weeks of holiday indulgences.

Purely Oatmeal Recipe Challenge Image

Our panel of Breakfast Experts will judge the recipes based on taste, creativity and presentation. Recipes can be sweet OR savory, (after all oatmeal is a versatile ingredient). You can make a classic oatmeal bowl, cookies, a crisp, a smoothie, oat bars, cheesy oatmeal — you name it! Consult our Purely Oatmeal Pinterest board for more ideas.

GRAND PRIZE: a $200 Whole Foods Gift Card + a year’s supply of purely elizabeth!

Recipe Submission Period: 1/12/15 – 1/23/15

Dish Requirements:
– Must make use of a purely elizabeth Ancient Grain Oatmeal and/or Hot Cereal
– Must be an original recipe
– Must include a recipe photo

If you need to stock up on more oatmeal, check out our Store Finder to see where you can find purely at a store near you — we’re on sale in stores nationwide throughout the month of January.

Enter to Win

Meet the Judges. 

Elizabeth Stein, Founder purely elizabeth 

Elizabeth Stein, Purely Elizabeth Founder

Elizabeth is a strong believer that good health begins with what you put into your body. You are what you eat. You could say she knows what she’s doing when it comes to breakfast! With four delicious granola flavors, four nutrient-rich oatmeals and two gluten-free baking mixes–Elizabeth is changing breakfast for active foodies and health conscious individuals. When she’s not in the office, Elizabeth is passionate about cooking up unique and nutritious meals, using innovative superfood ingredients. You can find an array of these delicious recipes in purely elizabeth’s seasonal magazines + Elizabeth’s upcoming cookbook!

>> http://www.purelyelizabeth.com/

6 Grain Oatmeal and Bananas

Blackberry Fig

Megan Well, GoodHealthGoodVibes 

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An active instagramer and tumblr blogger, Megan is well known for her breakfast overnight oats. Passionate about balance, eating right, and fitness, she gives personal advice to her many followers who ask all sort of questions. Her transformation came from eating right and working out. She doesn’t believe in counting calories, rather giving your body what it needs and when it needs it.

>> http://goodhealthgoodvibes.tumblr.com/

goodhealth

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 Summer Sanders, Radiantly Raw

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Summer Sanders is a talented health + food expert. She is a Certified Raw Food Chef, Sports Nutrition Specialist and is Certified by The National Academy of Sports Medicine as a personal trainer. Summer is now the owner of her own company, Radiantly Raw which focuses on the benefits of cleansing and a plant-strong diet. When she’s not designing meal plans or working on her blog,  you can find her jogging on the beach, perusing the farmers markets, sweating it out at hot yoga or hanging with her family.

>> http://www.radiantlyrawlifestyles.com/

summer

Ksenia Avdulova, Breakfast Criminals 

Famous for her heart shaped smoothie bowls, Ksenia is changing the way we eat breakfast. Her food is always colorful, decadent and delicious! Ksenia is truly starting a movement to inspire people to eat a healthy superfood breakfast served with love every day. Ultimately, Breakfast Criminals is all about taking care of yourself, eating delicious foods, and spreading good vibes.

>> http://www.breakfastcriminals.com/

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May Zu, Nutrition Happens 

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A 22 year-old nutrition nerd + foodie with a love for an active lifestyle & coconut flavored everything! May is aspiring to be a registered dietitian who hopes to instill healthy habits for the mind, body, and soul. With her amazing philosophy on lifestyle and nutrition, she truly makes eating healthy enjoyable and fun. With so many unique recipes, she does breakfast right; every time.

>> http://www.nutritionhappens.com/

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Erin Harper, Senior Program Manager at Whole Foods Market + Local Producer Loan Program

Erin Harper

Erin Harper oversees Whole Foods Market’s Local Producer Loan Program, which provides low–interest loans to small producers, food artisans, farmers and ranchers throughout the US, Canada and the UK.

Erin has worked for Whole Foods for over 5 years and in her role with the LPLP, guides vendor applicants and participating Whole Foods Regions through the loan process. For Local Loan Program members, she also ensures access to education, mentorship, community and a successful supplier partnership with Whole Foods Market. To date, Whole Foods Market has distributed over $15 million in loans for everything from new livestock barns to product packaging, organic ice cream to natural skin care. For more information, go to www.wholefoodsmarket.com/loans.

Whole Foods Local Loan Program

Whole Foods Local Loans on Facebook

Oatmeal Lovers Get Ready! Our Recipe Challenge Launches on Monday

Purely Oatmeal Recipe Challenge

In celebration of National Oatmeal Month, we’re on a mission to find the tastiest oatmeal recipe out there! After all, the chilly month of January is prime time for this hot and hearty breakfast food — especially after weeks of holiday indulgences.

Our panel of Breakfast Experts will judge recipes based on taste, creativity and presentation. Recipes can be sweet OR savory, (after all oatmeal is a versatile ingredient). You can make a classic oatmeal bowl, cookies, a crisp, a smoothie, oat bars, cheesy oatmeal — you name it! Consult our Purely Oatmeal Pinterest board for more ideas.

GRAND PRIZE: a $200 Whole Foods Gift Card + a year’s supply of purely elizabeth!

Recipe Submission Period: 1/12/15 – 1/23/15

Dish Requirements:
– Must make use of a purely elizabeth Ancient Grain Oatmeal and/or Hot Cereal
– Must be an original recipe
– Must include a recipe photo

We will post a submission form + more details on Monday so stay tuned!

And if you need to stock up on more oatmeal, check out our Store Finder to see where you can find purely at a store near you.

purely elizabeth Ancient Grain Oatmeal

10 Reasons to Choose Purely

Purely Oatmeal Challenge Official Rules

Official Rules: Purely Oatmeal Recipe Challenge

Presented by Purely Elizabeth

NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER

1. TIMING: Contest submission period begins on 1/12/15 and ends on 1/23/15.

2. HOW TO ENTER: To enter, submit your original oatmeal recipe using purely elizabeth Ancient Grain Oatmeal and/or Hot Cereal and photo at https://purelyelizabeth.wufoo.com/forms/purely-oatmeal-challenge/ .

3. DEADLINE FOR ENTRIES:
All entries must be received by 11:59 pm EST January, 23 2015.

4. ELIGIBILITY: The “Purely Oatmeal Recipe Challenge” is open only to legal residents of the continental United States and the District of Columbia.

HOW TO ENTER: To enter, submit your original oatmeal recipe and photo using at least one of purely elizabeth’s Ancient Grain Oatmeals and/or Hot Cereals at  , by January, 23rd 2015. Entry must be accurately completed or will be voided.

5. JUDGING PROCEDURE: Eligible recipes will include the use of at least one of purely elizabeth’s Ancient Grain Oatmeals and/or Hot Cereals. Recipes will be judged based on taste, creativity and presentation. Recipes can be sweet OR savory, (after all oatmeal is a versatile ingredient). You can make a classic oatmeal bowl, oatmeal cookies, a crisp, a smoothie, oat bars, cheesy oatmeal–you name it!

There will be 3 rounds of judging.

1. First Round: The purely elizabeth team will pick the top 15 recipes submitted and post them to https://purelyelizabeth.wordpress.com/ on 1/26/15.

2. Second Round: The public will be allowed to vote on their favorite recipe in the comments section of the purely elizabeth blog 1/26 – 1/30. There will also be extra points awarded to the recipe creators for social media sharing — these details will be announced on 1/26/15.

3. Final Round: The public’s votes will be tallied and the top 3 recipes will be handed over to the panel of “Breakfast Experts”. These six judges will make each of the top 3 recipes and select a winner. The winner will be announced on 2/6/15 and featured in the Purely Spring Magazine!

PRIZE:
(1) First Place Winner will receive a $200 Whole Foods Market gift card AND a full year’s worth of purely elizabeth products. Products include (3) assorted purely elizabeth Ancient Grain Oatmeals and Hot Cereals AND (3) assorted purely elizabeth Ancient Grain Granolas which will be shipped to the winner each month starting February 2015 and ending January 2016. (Approximate retail value $356.00).

(2) Runners Up: one (1) purely elizabeth mason jar, one (1) “Eat Purely” hand-stamped spoon + one (1) assorted case (6 bags) of purely elizabeth Ancient Grain Oatmeal and Hot Cereal

Each contest prize is nontransferable and must be accepted as awarded. No cash or other substitution may be made, except by Sponsor in the event that a prize (or portion thereof) cannot be awarded for any reason in which case, Sponsor will at their sole discretion award a prize (or portion thereof) of equal or greater value. Each winner is solely responsible for any and all applicable federal, state, and local taxes (including where applicable sales tax) due for their awarded prize, as well as all expenses not listed herein related to acceptance and use of their awarded prize. Subject to the conditions herein, the prizes will be awarded.

NOTIFICATION: Winner will be notified by email on or around February 6th, 2015 and will have 7 days to respond or prize will be forfeited.

SPONSOR: Purely Elizabeth, 3200 Carbon Place, Suite 100 Boulder, CO 80301

Kicking Off Our 4th Annual Purely Holiday Giveaway!

 Purely Holiday Giveaway 2014

In light of the holiday season, we’ve once again teamed up with some of our favorite companies to host the 4th Annual Purely Holiday Giveaway! We love these brands because of their passion for creating unique all-natural + good-for-you products. So get ready for 15 days of pure bliss–15 companies, 15 prizes, 15 chances to win!

Details:

The giveaway will run December 1st – December 19th and will consist of a different contest on our Facebook page each day (weekdays only).

1. Visit our Facebook page daily throughout the 15 days. Each day you must like, share and comment on that day’s contest post to win a gift box from one of the featured brands.

2. Each day, entrants will be put into a pool and the winner will be chosen at random through a random number generator.

3. We will announce and contact the winner the following morning.

The Prizes:

SW Basics Skin Cream

S.W. Basics makes all of their products from scratch using only whole, high-potency ingredients. Their motto is: less is everything, which is why they stick with the essentials. Their face cream is the mother of all S.W. Basics products. It starts with wild-harvested shea butter  from an incredible Fair Trade women’s cooperative in Ghana. They add some organic extra-virgin coconut oil and organic extra-virgin olive oil–creating an extremely rich cream that sinks deep into the skin a stays there!

NuttZo’s Seven Nut and Seed Butter Crunchy + Single Serve Packs

NuttZo makes gourmet nut + seed butters. The healthiest, most unique super-butter on the planet actually. Packed full of so many healthy ingredients such as, organic peanuts, organic cashews, organic almonds, organic flax seeds, + other nuts. Get a a couple squeezable to-go packs along with a jar of their Crunchy Seven Nut and Seed Butter.

NibMor Drinking Chocolates, Bars + Daily Doses

NibMor’s decadent chocolate is created using the most delicious organic, non-GMO, Fair Trade and gluten-free ingredients. NibMor is a premium snack brand catering to the health-minded female consumer who doesn’t want to sacrifice pleasure. With a variety of three drinking chocolates and five delectable chocolate bars, you’ll have to hide them from everyone!

Simply Squares Chili Spice + Cho-coco Bar

Simplified Foods is on a mission to create simple, great tasting and healthy snacks. Their flagship products, Simple Squares®, are all natural, organic nutrition bars infused with honey and herbs. With so many unique flavors it is hard to choose a favorite! Their chili spice bar will leave awaken your taste buds. The zest + zing of Chili Pepper provides numerous benefits to the body. Their cho-coco bar delivers a punch of flavor + goodness to your heart.

Owl’s Brew Gift Set

Owl’s Brew is fresh-brewed and ready-to-pour tea “crafted for cocktails”.  Owl’s Brew is the first ever “tea crafted for cocktails”. It is one of the only products on the market that is fresh-brewed and bottled. In the gift set you’ll get a trio of Owl’s Brew!  Each gift set contains three 8oz blends: Pink & Back, The Classic and Coco-Lada. Yum!

Birch Benders Micro-Pancakery’s Pancake + Waffle Mix

Birch Benders is a gourmet organic pancake + waffle mix that’s made simply by adding water. Birch Benders uses only the finest natural and organic ingredients—ingredients both you and your grandparents would recognize. They start with a perfect blend of wheat-free flours, then add their signature Oregon hazelnut meal, resulting in, dare we say, pancake poetry. But don’t take their word for it—the proof is in the pancake!

Aura Cacia Mix of Essential Oils

Aura Cacia uses high-quality essential oils and uniquely deals face-to-face with the people growing the plants and extracting the essential oil. They believe that essential oils may be the ultimate gift from nature. Made from the aromatic essences of plants, they have a remarkable ability to affect a person’s well-being and improve the environment around them. Explore the many essential oils offered by Aura Cacia, that can help you achieve physical, emotional, mental + spiritual well-being.

For Such a Time “Eat Purely” Stamped Spoon + “Eat Clean” Stamped Fork

For Such a Time handcrafts stamped Silver Flatware made with vintage spoons for weddings, anniversaries, baby showers, meal time, coffee time, or anytime special! We’re giving away a hand stamped spoon with “Eat Purely” imprinted on it, plus a hand stamped fork with “Eat Clean” printed on it. You can also purchase the “Eat Purely” spoons on our website for a creative holiday gift!

Meow Meow Tweet Soy Candles

Meow Meow crafts all of their goods as if they were modern culinary dishes, starting with a scent combination.  Each concoction is carefully mixed by hand to produce the perfect aroma and healthful benefits, resulting in uniquely therapeutic and aromatic products. Their products are made with organic plant oils and butters. With smells this amazing, these candles are constantly lit in our office!

Rawpothecary Seed Milks 

Made with almost all organic ingredients, these seed milks are loaded with protein and fiber! They are also rich in minerals and vitamins E & B6, known to be beneficial for skin. They are 100% natural, no preservatives, gluten-free and vegan. Every seed milk is a delicious source of energy!

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