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Posts from the ‘Purely Restaurants.’ Category

Purely Oatmeal Challenge Finalists

The votes are in! Here are the top 3 Purely Oatmeal Recipe Challenge finalists. Now it’s up to our wonderful judges to make the recipes this week and choose the winner. The grand prize is a $200 Whole Foods Market Gift Card + a Year’s Supply of Purely Elizabeth. We’re judging based on taste, creativity and presentation and there’s some stiff competition! Check out the recipes below…

>> Meet our panel of Breakfast Experts.

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.

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

Veggie Oatmeal Hand Roll Sushi Bouquet

By: Irene Chou

irene chou 2

Veggie Oatmeal Hand Roll Sushi Bouquet

Yields 4 rolls


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


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


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

– 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


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.

Purely Restaurants: Founding Farmers

Purely Restaurants Founding Farmers

Meet Joe Goetze, Senior Executive Chef of Founding Farmers restaurant in Washington, DC. Founding Farmers, as its name suggests, is actually owned by a collective of American family farmers, who source their fresh products from family farms, ranches, and fisheries across the country. The modern farm-inspired restaurant serves American classics inspired by the heartland, which change depending on the farmer’s harvest and crop list. Here Joe tells us a little about how he got started, the restaurant and some must-order menu items!

Tell us a little about yourself… I’m the Senior Executive Chef at Founding Farmers and Farmers Fishers Bakers restaurants in Washington, DC. I’m a born-and-raised New Yorker and a graduate of the Culinary Institute of America. In all the cooking and eating I do, the most important meal for me is at home with my family on Sunday nights. Also, my biggest pet peeve in the kitchen is dry cake — it drives me crazy!

What first sparked your interest in food? Growing up, I spent a lot of time in the kitchen with my mom. I learned so much from her and those experiences at home really sparked my interest in cooking and food.

How did you get started? I was 16 years old and my mom got me a job at the Hyatt Regency Hotel in Greenwich, Connecticut. That was the first real, professional kitchen I’d worked in and my first day was an early Saturday shift for brunch prep. I fell in love with the smells, the speed of the kitchen, colors, ingredients, the creativity of what was being done with food, people from different cultures, and the yelling between the chefs. But what really sold me was seeing the Chef in action — he spoke very little and the kitchen staff went into another gear when Chef was around. And that was the moment I wanted to be a Chef, there was no turning back!

What is your philosophy on healthy eating? My philosophy is that fresh high quality ingredients are not only healthier, but they taste better. Using top-notch product like we do at Founding Farmers makes a difference in taste because it lets the ingredients speak for themselves. I also believe in moderation — it’s ok to have a slice of red velvet cake every once in a while!

What is unique or interesting about your restaurant? Founding Farmers is unique in a lot of ways. We were the first LEED Gold certified upscale casual restaurant in the country and one of the greenest restaurants in Washington, DC. We take sustainability seriously; not only do we talk the talk, we walk the walk. To us, being “green” means composting all food waste, using in-house water filtration systems to eliminate bottles, participating in oil recycling programs, using wind power, buying carbon offsets, and more — we’re always looking for ways to reduce our environmental impact. Our menu is also unique in that it’s familiar and accessible, but also exciting and innovative at the same time.

How would you describe your restaurant’s atmosphere? The vibe at Founding Farmers is like a modern urban farmhouse. The design is reminiscent of a farmhouse with reclaimed barn wood on the walls and glass milk pitchers for water at every table, but it’s done in a way that feels updated and inviting. I’d describe it as a high energy environment, with lots of activity going on and lots to look at.

What type of food do you serve? We serve farm-inspired, scratch made, American classics inspired by the heartland. We have a large menu, which ranges from big fresh salads and sandwiches, to house made pastas, fresh fish, and plays on classic dishes like pot roast and shrimp & grits. We also have a large selection of vegetarian and vegan dishes. We serve breakfast, lunch, dinner, and weekend brunch.

What inspired the restaurant’s cuisine? The restaurant is owned by the North Dakota Farmers Union (NDFU), a collective of over 40,000 American family farmers, so a lot of the menu inspiration comes from the farmers and from the heartland, with an updated twist.

What is a must order menu item? That’s a tough one! As I said, our menu is extensive, so there are a lot of options. Our Devil-ish Eggs are very popular, as are the Seasonal Fruit Crisp and the classic Grilled Cheese & Roasted Tomato Soup. We also do all of our sodas in house with natural sweeteners — the house made ginger ale is a guest favorite.

Are there gluten-free or vegan options? We have a whole Meatless menu of vegetarian and vegan dishes, including Tomato Glazed Meatloaf, the Vegan Bacon Burger, and more. I know it gets old for non-meat eaters to be served pasta with veggies when dining out, so we want to give them choices that are new and delicious and that they can get excited about. Some of our dishes are or can be made gluten-free, and our staff is trained to work with all different types of guests and dietary needs.

What do you hope people take away from your restaurant? I want all my guests to leave with their expectations having been surpassed, thinking, “That was not was just what I was expecting — it was way better.” I want them to leave excited to come back and already thinking about what dishes they’ll order next time they visit.

What’s next? We recently opened the sister restaurant to Founding Farmers, called Farmers Fishers Bakers just down the street at The Washington Harbour in Georgetown. We also have MoCo’s Founding Farmers in Potomac, Maryland. As for any additional locations or projects in the works…stay tuned!

Founding Famers DC
1924 Pennsylvania Ave. NW
Washington, DC 
Phone: 202. 822-8783
MoCo’s Founding Farmers
12505 Park Potomac Ave. 
Potomac, Maryland
Phone: 301. 340. 8783

Twitter (DC): @FoundingFarmers


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Purely Restaurants: Contigo

Meet Ben Edgerton, owner of Austin restaurant, Contigo. Modeled after Contigo Ranch in South Texas, the menu consists of “Fresh, Quality Bar Food”, inspired by Ben and Co-Owner and Executive Chef, Andrew Wiseheart’s ranching heritage and global travels. The food pairs well with beer, yet unlike most bar food theirs is made using the freshest ingredients. With 90% of the restaurant’s seating outdoors, Contigo makes for a fun, casual atmosphere. Perfect for enjoying good food, drinks and company under the open Texas sky.

Purely Restaurants Contigo

What is your philosophy on eating healthy? Healthy eating (for me) consists mainly of eating real foods, including raw and unprocessed produce, natural meats, and things in their whole form.

How would you describe the restaurant’s atmosphere? Outside. We are 90 % outdoor seating. We strive to create a comfortable and welcoming atmosphere as a way to facilitate community.

 What inspired the restaurant’s cuisine? The restaurant’s cuisine is rooted in our ranching heritage, and draws from the global travels that our Co-Owner and Executive Chef Andrew Wiseheart has embarked upon.

What is a must order menu item? Rabbit & Dumplings

Are there gluten-free or vegan options? Yes.

What do you hope people take away from your restaurant? A true sense of community and hospitality.

What’s next? Dinner Service. 5:00 tonight. We can’t think too far ahead of the service we have each day, or we might forget that the guests we have tonight are the most important thing to our restaurant right now.

2027 Anchor Lane
Austin, TX 78723

Purely Restaurants: Oleana

Purely Restaurants Oleana

Meet Ana Sortun, chef and owner of Cambridge restaurant, Oleana. Sortun’s culinary inspiration for Oleana is derived from a trip to Turkey 15 years ago, during which she fell in love with the Eastern Mediterranean cuisine, with its rich flavors and spices. In her cooking, Sortun emphasizes using lots of fresh, organic vegetables, which she hopes will “(become) more and more like medicine”. Oleana locally sources all of its organic produce from Siena Farms, a farm owned by Ana’s husband, Chris Kurth. Here Ana shares with us her philosophy on eating healthy and gives us a peek into her intimate Cambridge restaurant.

What is your philosophy on eating healthy? Vegetables, vegetables, vegetables….esp from an organic farm. If you start each meal with lots of vegetables, you will need less animal protein, cheese or dairy to become satiated. This happens to be the Turkish style of dining and something I learned from studying that cuisine. I always fantasize each year when my husband reconciles his farming business at the end of the year that vegetables are becoming more and more like medicine—so maybe farmers will be like doctors soon. Prescribing kale, carrots and tomatoes in place of pills!

How would you describe the restaurant’s atmosphere? Oleana is a small, casual neighborhood restaurant in the middle of Cambridge. Small tables, gas fireplace, kilims on the walls and a small wine bar. Big outdoor garden in the summer with a porch that opens completely.

What inspired the restaurant’s cuisine? I went to Turkey for the first time 15 years ago to study with two women and learn their cuisine. I fell in love with the culture and the food and it’s been a study ever since. It’s a cuisine that centers on many different vegetable preparations as well as meat and fish. It’s a cuisine that uses spices to enrich food and bring depth to each dish without any heaviness.

What is a must order menu item? Falafel—it’s not the typical falafel. It’s soft, full of spinach and chick peas and is spiced just like the traditional falafel but it’s light and creamy.

Are there gluten-free or vegan options? Yes, we have a lot of options for those with food restrictions. Our menu is interpretive and traditional with a large selection of mezze dishes and a smaller selection of meat and fish.

What do you hope people take away from your restaurant? A sense of how spices are used in the Mediterranean and a broader exposure to the foods of the Middle East. A feeling of being full and satisfied without feeling bad from food that is too rich.

What’s next? A mezze restaurant and bar in Somerville to open later this year.

134 Hampshire Street, Cambridge, MA
617 661.0505

Purely Restaurants: Bell Book & Candle

Purely Restaurants

Meet John Mooney, executive chef and co-owner of West Village restaurant, Bell Book & Candle. Bell Book & Candle’s contemporary American menu features local, organic and sustainable produce, 60% of which is grown from their very own aeroponic roof-top tower garden. Here John shares with us his philosophy on eating healthy and gives us the inside scoop on his restaurant.


What is your philosophy on eating healthy? My philosophy on eating healthy is all ingredient focused.  I dedicate my  food program to organic and sustainable food.  I believe in keeping ingredients closest to their natural form and I use very little to no added fat in my cooking.

How would you describe the restaurant’s atmosphere? My restaurant’s atmosphere is very social.  We have casual service but are very serious about food and wine.  Ultimately we tried to create a fun and warm environment with large tables to keep people engaged in each other’s company as well.

What inspired the restaurant’s cuisine? My inspiration at BBC is domestic ingredients all prepared in house or procured form as close to home as possible.  We prepare all bread, condiments, cheese, sausage, ice cream etc. in house.  We raise our own vegetables, beef and chicken to name a couple.

What is a must order menu item? We have quite a few signature dishes but our lobster taco is the best seller, if I had to pick a must order, that’s the peoples choice.

Are there gluten-free or vegan options? We have loads of gluten and vegan friendly items and I’m happy to accommodate in any way.

What do you hope people take away from your restaurant? I hope when people leave me restaurant they are happy and consider it an original experience.

Bell Book & Candle 
141 West 10th Street New York, NY
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