Skip to content

Posts from the ‘Purely Recipes.’ Category

A Cinco De Mayo Fiesta

Our Purely Spring Magazine will make its debut tomorrow–right in time for Cinco de Mayo festivities. Here’s a sneak peek at the colorful, flavor-bursting feature so that you’ll be ready to get the fiesta started! Sign up for our newsletter and we’ll deliver the magazine right to your mailbox first thing in the morning : )

This feature was contributed by our friend / incredibly talented recipe developer + blogger, Megan at The Loving Table.

Cover

Cinco De Mayo Fiesta

Cinco de Mayo Fiesta

Spring Pea Guacamole

Guacamole is a Cinco de Mayo staple, and this recipe lightens things up with the addition of sweet green peas, fresh chives and spring green onions. Perfect with chips as an app, or eaten on top just about anything. 

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

1. Mash avocados in a mixing bowl. Add green peas and continue to roughly mash until the peas are incorporated but still somewhat formed.

2. Stir in the chives, green onions, lime juice and salt. Add more lime juice and salt as necessary.

Mango-Pineapple Salsa

Yield: 4 cups

2 ripe mangoes, peeled and diced small

1 cup diced pineapple

1/2 cup minced red onion

1 jalapeno pepper, seeded and minced

juice of 2 limes (approximately 2 tbsp)

1/4 cup chopped cilantro

2 tbsp raw honey

1 tsp sea salt, or to taste

Combine all ingredients in a medium mixing bowl, tossing together with a spoon.

Cinco de Mayo Fiesta

Enchiladas

Making your own enchilada sauce is surprisingly easy, and much healthier than the store-bought alternative! Double up on the sauce and bottle it for cute, take-home party favors.

Serves: 6

Sauce:

4 cups organic vegetable broth

1/2 cup tomato paste

1/4 cup + 2 tbsp Bob’s Red Mill Gluten-Free Flour

2 tbsp olive oil

2 tbsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp chili powder

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper
Assembled:

6 brown rice or corn tortillas

3 tbsp olive oil

1 bunch purple asparagus,

bottoms peeled and cut in thirds

3 cups peeled and chopped sweet potatoes

1 cup cooked black beans

1/2 cup organic salsa

1/2 cup diced red bell pepper

2 tbsp lime juice

1/4 cup chopped cilantro

1 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried oregano

1/2 tsp paprika

2 tsp cumin

1 tsp sea salt

1 recipe (approximately 3 cups) enchilada sauce

Sauce:

1. In a small bowl combine the gluten-free flour and all spices.

2. In a medium saucepan, heat olive oil over medium heat. Add the tomato paste, followed by the bowl of spices.

3. Cook for about 30 seconds, whisking continuously.
4. Whisk in the broth, then increase heat and bring to a boil. Reduce down to a simmer, and continue cooking for about 10-12 minutes until slightly thickened. If you want a thicker sauce, continue reducing for 5 more minutes. Adjust salt, pepper and spices as needed and keep warm on the stove while preparing the enchilada filling.

Filling:

1. Preheat oven to 375 °F and grease a 9 x 13 pan.

2. Toss asparagus with one tbsp olive oil. Transfer to a sheet pan and place in oven. Repeat with two tbsp olive oil and sweet potatoes. Cook for 35-40 minutes or until tender, stirring occasionally.

3. Combine black beans, salsa, red bell pepper, lime juice, cilantro and spices in a medium mixing bowl. Add cooked asparagus and sweet potatoes. Mix well.

4. Spread 1 cup of enchilada sauce on the bottom of your greased 9 x 13 pan.

5. Prepare the enchiladas one at a time. Scoop about ½ cup of the enchilada filling onto the left side of a corn or brown-rice tortillas. Fold and roll, placing the enchilada seam-side down in the prepared pan. Repeat with the remaining 5 tortillas.

6. Pour two cups enchilada sauce over the enchiladas, cover with foil and bake in the over for 15-20 minutes.

7. Remove, and sprinkle with pumpkin seeds, fresh herbs, and scallions. Top with cashew cheese.

Horchata 2

Horchata

This sweet & refreshing drink originated in Valencia, Spain, and has since changed in name and flavor from one region to the next. In Mexico, Horchata is traditionally made with rice, but rice has also been replaced with a variety of other seeds, nuts and grains depending on local availability. If you don’t have the time to make this recipe from scratch, you can easily substitute with pre-made almond, hemp, soy or coconut milk.

Serves: 6

1 cup long-grain rice

1 cup Brazil nuts

5 cups water

2 cinnamon sticks, plus more for garnish

1 whole vanilla bean

1 cup coconut sugar

pinch of sea salt

ground cinnamon, for sprinkling

1. Combine rice, Brazil nuts, water and cinnamon sticks in a large bowl. Let soak for about 2 hours.

2. Transfer the rice mixture to a vitamix or high-speed blender, and add the vanilla bean. (If you have a small blender, you can mix in batches). Blend on high for 1-2 minutes, until well incorporated and smooth.

3. Strain through a fine-mesh sieve or cheesecloth bag into a pitcher, return to the blender and mix in the coconut sugar and pinch of salt.

4. Chill until ready to serve, pour into glasses and garnish with cinnamon sticks and ground cinnamon.

Cinco de Mayo Fiesta

Churro Doughnuts

adapted from babycakes classic gluten-free doughnut recipe

Yield: 2 cups

1/3 cup melted coconut oil (plush 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

1. Preheat the oven to 325°F.

2. Brush 2 six-mold doughnut trays with coconut oil and set aside.

3. In a medium mixing bowl combine coconut sugar, flour blend, baking powder, salt, and baking soda.

4. In a separate bowl, combine all wet ingredients. Add to dry ingredients and mix together to just combine. It shouldn’t be thick.

5. Use a melon baller or tbsp to drop 2 ½ to 3 tbsp batter into each doughnut mold, spreading with the back to evenly distribute.

6. 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.

7. 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 ¼ cup coconut oil and ¾ cup vegan chocolate in a double boiler with a dash of cinnamon and sea salt. Let cool slightly before dipping doughnuts. 

Smashed Avocado Toast

avocado2

…Smashed Avocado Toast…

Ingredients

18 oz precooked polenta

1 avocado

Olive oil

Himalayan sea salt

Red pepper flakes

Directions

Slice the avocado in half; remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

 

A St. Paddy’s Day Soirée

St Paddy's Day Entertaining

St Paddy's Day Entertaining

Happy St. Patricks day! It’s a day for wearing green, drinking your favorite beer and most importantly, making great food. We have a couple of mouth watering recipes that are perfect to enjoy with friends and family. From dips to dessert, these festive bites will get the party started; and don’t worry, there is green in everything!

Lucky Cucumber Coolers … 

St Paddy's Day Entertaining

… Kale Artichoke Dip …

Kale Artichoke Dip 2

Kale Artichoke Dip 3

Rainbow Rolls

Veggies

Rainbow Rolls

St. Paddy's Day Entertaining

Lastly, for dessert we have the perfect cupcake to celebrate with.

Irish Chocolate Coffee Cupcakes with Coconut Cream Frosting

Cupcake

St Paddy's Day Entertaining

St Paddy's Day Entertaining

Blogs That We Could Eat! For Now We Will Just Read…

While we have a personal love for blogging, we get just as much enjoyment reading through other people’s blogs. The thought, time and creativity that goes into blogs these days is truly astonishing and takes a wildly talented individual to execute. Not to mention, the jaw-dropping foods that these bloggers whip up! Thus, why we wanted to share with you 10 blogs that we could literally eat…

Mediterranean nachos loaded with fresh feta, tomatoes, olives and artichokes–so easy to make + so yummy! Thanks Kath Eats Real Food – we are loving the greek flavors in this one.

A slice of Gluten-Free Pasta Frittata with Kale (Dairy-Free)

This cheesy slice is making our mouth water…A creamy and light frittata made with kale and vegan cheese. Well done Gluten Free Goddess!

Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe

A decadently creamy pasta, made with pumpkin and sage. AvocadoPesto uses coconut milk instead of heavy dairy to make this dish both gluten-free + vegan. 

IMG_2107

A great way to get in your greens AND fiber! Juicy fresh figs and avocado in a vibrant salad from Healthlove and Chocolate.

Untitled1

Could these get any better? Soft gluten-free pretzel bites filled with the goodness of peanut butter and hazelnut. Gluten-free has never looked so delicious thanks Gluten Free on a Shoestring.

Mango Coconut Popsicles and our Summer Bucket List www.pineappleandcoconut.com

It may be a little chilly out, but these popsicles are too good to not enjoy for dessert! Mango coconut popsicles made with simple ingredients + free of added sugar via pineapple and coconut.

Giant shrimp cooked in a tomato ad chicken broth and served with orzo pasta

A one pot wonder from Foodness gracious! Hot and zesty Shrimp Orzo — perfect for enjoying around a table of friends on a cold winter’s night.

Easy Pesto Asparagus Quinoa is a healthy flavorful dish topped with cheesy perfection. This oven roasted meal by Oh, Sweet Basil won best Spring Casserole in 2014 and for good reason! 

Avocado_Hummus-8

The perfect recipe for those who cannot choose between avocado and hummus! Vegan Family Recipes has endless healthy meal ideas for everyone in the family to enjoy. 

IMG_3569-Edit-2

Gluten and dairy-free Blueberry Oat Waffle French Toast–the ultimate breakfast to wake up to on a Sunday morning! Edible Perspective has recipes for every dietary restriction. 

Amaranth Sweet Potato and Swiss Chard Fritters

amaranth fritters

…Amaranth Sweet Potato and Swiss Chard Fritters…

Ingredients 

2 cups sweet potato puree (or sub squash/pumpkin)

2 cups amaranth, cooked

2 cups swiss chard, chopped

2 eggs

1/3 cup purely Elizabeth original oatmeal

1 tsp garlic powder

Coconut oil (as needed for frying- roughly 2-3 tbsp)

Directions

In a large bowl, add all ingredients and combine well. Heat oil in a large skillet over medium to high heat. Scoop out ¼ cup patties and place on skillet. Cook for 3-5 minutes per side. Serve

WOLFANG PUCK’S POTATO PANCAKES WITH SMOKED SALMON

In honor of the Oscar’s, chef Wolfgang Puck shares with us his gluten free potato pancakes with smoked salmon being served at the ceremonies.  Look out for our feature interview with Wolfgang Puck in our upcoming Purely Spring Magazine out this April!

IMG_3176

IMG_3166

POTATO PANCAKES WITH SMOKED SALMON

(recipe courtesy Wolfgang Puck, “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

Yield: 4 servings, 12 to 14 latkes

1 pound russet baking potatoes, peeled

1 small onion, peeled

1 egg, beaten

2 tablespoons brown rice flour

1/2 teaspoon baking powder

3/4 teaspoon  salt

1/4 teaspoon freshly ground black pepper

olive oil

1/2 cup crème fraîche or sour cream

1 teaspoon minced fresh dill

Lemon juice

1/2 pound smoked salmon, sliced thinly, skin and bones removed (you may substitute smoked whitefish, trout, or smoked sturgeon)

  1. Using the large holes of a box grater/shredder, or the grating disk on a food processor, shred the potatoes into a mixing bowl. Grate in the onion.
  1. Line a large bowl with a clean kitchen towel. Transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can (alternatively you can pick the mixture up by handfuls and squeeze dry). Transfer to another bowl. Add the egg, flour, baking powder, salt, and pepper. Stir with a fork until well blended.
  1. Heat about 1/4 inch of oil in a large, heavy skillet or in a an electric fryer set at 350 degrees F. until it ripples and feels quite hot when you hold your hand over it. With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil. Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter. Add more spoonfuls, taking care not to overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula. Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture. If not serving right away, allow to cool completely. When ready to serve, preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and heat in the oven until crisp, about 10 minutes.
  1. Meanwhile, in a small bowl, stir together the crème fraîche or sour cream and dill. Season to taste with lemon juice, salt, and pepper.
  1. To serve, transfer the hot potato pancakes to a platter. Spoon a small dollop of the crème fraîche mixture onto each pancake and top with flakes of sturgeon. Serve immediately.

Creamy Mushroom Soup

…Creamy Mushroom Soup…

Ingredients

1 tbsp olive oil

1 large shallot, finely chopped

3 cloves garlic, finely chopped

1 lb shitake mushrooms

1 lb Portobello mushrooms

3 cups of vegetable broth

1 can coconut milk

Truffle Sea Salt to taste

Pine nuts

 

Directions

In a pot over medium heat, add olive oil, garlic and shallots. Sauté for 3-5 minutes or until fragrant. Add mushrooms and continue to sauté for 20-30 minutes on low to medium heat. Add broth and cream of the coconut milk, discarding the coconut liquid. Using an immersion blender, blend until smooth.  Continue to cook on low for 10 minutes.  Add truffle salt to taste and top with pine nuts.

Kale Salad With Golden Raisins, Pistachios, Hemp Seeds And Tahini Dressing

…Kale Salad With Golden Raisins, Pistachios, Hemp Seeds and Tahini Dressing…

Ingredients

2 bunches of lactino kale, finely shredded

¼ cup golden raisins

¼ cup pistachios

¼ cup hemp seeds

 

Dressing 

⅓ cup tahini paste

1 garlic clove, minced

1 lemon, juice

1 tbsp. mellow yellow miso paste

⅓ cup water

Pinch of Himalayan sea salt

 

Directions

Make the dressing by missing in a high-speed blender or simply pouring into a mason jar and shaking vigorously to combine. In a large bowl add salad ingredients. Toss with dressing and serve with hemp seeds on top.

%d bloggers like this: