december, 2016
purely winter. a purely elizabeth publication.
15 HOLIDAY apps, drinks + desserts for healthy + easy entertaining
purely gift guide. 25 affordable + trendy gift ideas for everyone on your list.
a gluten-free + plant-based publication
welcome to purely WINTER.
editorial + design: caroline caligari
recipes + photography: elizabeth stein
Copyright Š 2016 by purely publishing, inc.
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purely chatting
with
adina grigore
tell us about sw basics. S.W. Basics is a line of certified organic skincare all made from 5 ingredients or less. I started it as a DIY project in my kitchen!
what were you doing before sw basics? I was obsessing over the wellness and healthy food industry. I had studied holistic nutrition and was working as a personal trainer in NYC. I also worked at Pure Food and Wine/One Luck Duck, may they rest in peace. And then I just had a million odd jobs that helped me afford living in the city like nannying and working in a tanning salon. (Can't even believe I did that now!)
did you always want to start your own business? I don't think I wanted to start one, but I'm not necessarily surprised that I did either. I've always been a terrible employee, I'm super bossy and a know-it-all and I'm not great at acknowledging authority. I get antsy from ambition and feeling like I have ideas I want to execute, I've always wanted
the freedom to do that. I think starting a business satisfies all of those aspects of my personality.
have you always been into skincare? No! But I've always had skin problems. That's why the company is what it is; I'm super no-frills and kind of lazy about my skincare, and I wanted to create a line for people like me. Even now, I'm only "into" skincare in the sense that I use our products and ingredients from my kitchen cabinet, and I want everyone to do the same. It's a low key routine, and I'm trying to teach people that being less into skincare is better for them.
what’s unique about your products? Beyond that certified organic products with a short ingredient list are super, super rare, the easiest way to put it is that we're 100% natural. That might sound like no big deal, but it actually doesn't exist. Some brands get really close, and some use ingredients they would consider natural (like vitamin E or coconut derivatives), but we don't. We only use whole ingredients that you would recognize in an instant. A small child could read our ingredient list!
why is simple better? Ultimately, because it gives you the most control and peace. A complicated product makes your life more complicated, and it compromises your health. If you're sensitive to an ingredient, even one that is 100% natural, but everything you use has 500 things in it, you'll never feel better. Cutting back on ingredients allows you to see what's really working for you and what isn't, and it makes your life so much easier.
there are a lot of “natural” skincare products out there that aren’t actually so natural. how do you spot them? Words with lots and lots of syllables on the ingredient panel, words that require qualifiers like "derived from" or "coconut-based," and the rest of the information you're being given. Who is behind the company? Where are they based? What is their history? What are they telling you about their processes? The less information, the more skeptical you should be.
let’s talk about your book, skin cleanse! why do we need a skin cleanse? If you're conscious of your diet or you ever spend a few days taking a break from rich/complex/unhealthy food, then a skin cleanse is the same thing for your skin. It's a few days off from the dozen or so products you put on your skin each day. It gives your skin (and you!) time to breathe, time to reset, and time to figure itself out. Because something we've forgotten due to lots of gross marketing is that our skin takes care of itself, products are just crutches.
what are the most common skin problem culprits, whether it be a certain ingredient, a product or just a bad habit? Stress is number one. It used to be diet but I think now people are so so stressed out all the time. They're super busy, they're self-conscious, and self-judgmental, they feel generally overwhelmed and burnt out. This will always show in the skin, no matter how amazing the rest of your routine is. Finding time to relax and quiet the voice inside your head is the best thing you can do for your skin.
what are three skincare products you can’t live without? I'm currently addicted to our new vegan Salves, and I use our Cream and Toner so so much. I definitely can't imagine life without them!
what’s the most rewarding part of your job? Hearing from people who are exactly like me—they've dealt with chronic issues their entire lives and the book or products helped them heal. It's almost too good to be true.
words of advice for fellow aspiring female entrepreneurs? Brace yourself for so, so many obstacles. And when you get to them, remember that you deserve to do what you're doing, just like anyone else does.
www.swbasicsofbk.com
A Guide to Living In Style from the editor
Who better to go to for product advice than the editor who tries it all? That's why we reached out to Suzanne Hall, Editor-In-Chief of The Chalkboard Mag. Suzanne oversees all of the creative and editorial content—making her an expert on all things trendy, natural, healthy, etc. This girl knows her stuff! Read on to get the scoop on Suzanne's favorite winter must-haves for beauty, fitness, food + fashion...
Morning Skincare Regimen: One Love Organics Vitamin B Oil Cleanser, Chilled Eye Masks from Juice Beauty, Vitamin C Serum from Nuori
Favorite workout wear: Beyond Yoga, Alo Yoga Leggings, my wool trainers by Allbirds
Go-to workout class: I love to run to the beach or workout at home with body bands, but there are a number of hot yoga spots that really get to me too.
follow Suzanne
3 beauty products I’m loving right:
Herbivore Blue Tansy Mask
W3ll People Foundation Stick
winter wardrobe obsession: My alpaca
And then I'll detox with: Green juice, apple
cuyana cape
cider vinegar, infrared sauna
fashion trend I’m digging: All the neutrals
Lano Lip Balm
Newest healthy food find: Pearl powder in my smoothies (great for glowing skin, hormones)
Healthy habit I’ll never give up: Plantbased eating! I'm not a vegan, but veggies are my favorite food group.
Beauty trend I’m digging: Bare skin
on my holiday wish list: Sage merchado and our own holiday shop!
Favorite cozy home items: Incense, my favorite books, my amazon speaker that's voiced activated
Book I can’t put down: Blessings of the Cosmos
3 things I’ll indulge in this holiday season: Molasses cookies, chocolate, wine
follow the chalkboard mag
gut healthy shopping list.
body’s systems. A great source of “good” bacteria are probiotics, hence all the hype around probiotics. So since a balanced gut leads to a healthier body... We’ve rounded up our favorite gut-healthy grocery finds.
why probiotics? Your body is a microbiome, containing trillions of bacteria that form an ecosystem in each person. This bacterium inside of us has important effects not only on digestion but also the immune system and even the nervous system/mood! Your gut is KEY when it comes to these systems and your microbiome. Basically you want a healthy balance of “good” bacteria vs. “bad” bacteria in your gut in order to avoid issues in your
70% of our immune system is located in our gut
95% of the body’s serotonin is found in the gut There are 10x more microbes (gut bacteria) in our body than cells. Microbes cause infectious diseases, so the health of these microbes determines your health.
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y a d i l o h g n i n i a rt e t en
This holiday season, we're focusing on keeping it pure and simple. Whether you are hosting or attending—keep the grocery list short and the recipes easy! Here are our favorite apps, drinks + desserts that impress with less.
appetizers
Sweet Potato Ravioli with Sage Brown Butter gluten-free, vegetarian Cappellos Lasagna Noodles 1 cup sweet potato puree 6 tbsp grass fed butter or ghee sage Allow the frozen lasagna noodles to reach room temperature. Using a round cutter, cut lasagna sheets into rounds. Brush the edges of each round with water, then place 1 tbsp of puree on half of the round. Fold the dough lasagna noodles over, making half moon shapes. Press the edges together to seal. Meanwhile, in a large pot, bring water to boil. Cook ravioli for 1-2 minutes. Drain. In a large skillet over medium heat, heat 2 tbsp of butter or ghee. Add the ravioli and cook on each side for 1 minute. Add remaining butter and sage and cook until butter begins to brown. Pour sauce over ravioli and serve.
Roasted Squash Salad with Burrata, Pomegranates, Walnuts + Maple Vinaigrette gluten-free, vegetarian Ingredients: 4 cups arugula ½ cup pomegranates ½ cup walnuts, chopped 8-oz burrata 1 kabocha squash, roasted Dressing: 2 tbsp olive oil
2 tbsp balsamic vinegar 1 tsp maple syrup Himalayan sea salt In a large bowl, add arugula, pomegranates and walnuts. In a small bowl, whisk together dressing ingredients. Pour dressing ingredients over greens and toss to combine. Plate greens with sliced squash and burrata.
Grilled Salmon and Tomato Skewers over spinach + rice gluten-free 2 6-oz skinless salmon fillets, cut into 1 ½" pieces 1 lemon, halved ½ cup grape tomatoes garlic salt metal or wooden skewers Serve with sautéed garlic, spinach and mushroom risotto. Thread skewers with salmon and tomatoes, alternating every other one. Squeeze lemon on top and season with garlic salt. Heat a grill or grill pan to medium heat. Grill salmon on each side for 3-5 minutes. Serve on a platter over sautéed spinach and mushroom risotto.
Eggplant Toast 3 ways gluten-free, vegetarian 1. Avocado, Chili + Olive Oil // 2. Roasted Brussels Sprouts + Goat Cheese // 3. Pesto, Tomato + Mozzarella // ingredients eggplant, sliced ½” thick avocado Brussels sprouts, halved and roasted goat cheese pesto tomato, sliced mozzarella Preheat oven to 400°F. Toss eggplant in olive oil and place on baking sheet. Roast in oven for 20-25 minutes. Enjoy with toppings.
Spinach + Artichoke Stuffed Mushrooms gluten-free, vegan 1 pound Portobello Mushroom, about 2” wide 2 tbsp olive oil 2 garlic cloves, minced 4 cups spinach 1 cup artichoke hearts, chopped ½ cup cashew cream (see note) ¼ cup gluten- free breadcrumbs Preheat oven to 400°F. Remove stems from the mushrooms. In a large sauté pan over medium heat add olive oil and garlic. Sauté for 2-3 minutes until fragrant. Add spinach and artichokes. Sauté until spinach wilts (3-5 minutes). Add in cashew cream and stir to combine. Scoop a small amount of the spinach artichoke mixture into the mushrooms to fill. Sprinkle breadcrumbs on top of stuffed mushrooms. Place in a baking dish, cover with foil and bake for 15-20 minutes. Uncover and cook for another 5 minutes.
Cashew Cream 1 cup cashews, soaked 2-4 hours 1 cup coconut milk 1 lemon, squeezed 1 clove garlic 1 tsp sea salt Place all ingredients in a high speed blender and blend until smooth.
Roasted Tomato Soup + Mini Grilled Cheese gluten-free, vegetarian 3 lbs Roma Tomatoes, halved lengthwise 4 tbsp olive oil 4 cloves garlic, minced 1 shallot, chopped 1 28-oz can crushed tomatoes 1 quart vegetable stock
Preheat oven to 400°F. Place tomatoes on a baking sheet and drizzle with 2 tbsp olive oil. Roast for 45 minutes. In a large pot, heat to medium to low heat. Add remaining olive oil, garlic and shallots. SautÊ until fragrant 5-7 minutes. Add roasted tomatoes, crushed tomatoes and stock. Bring heat down to a simmer and cook for 30-40 minutes. Use an immersion blender to smooth. Season with salt and pepper to taste. Serve with mini grilled cheese.
desserts
Apple Pecan Pie Bars gluten-free, vegetarian Crust: 1 ½ cups almond meal ¹/³ cup coconut flour ½ cup tapioca flour ¼ cup arrowroot powder ¼ cup coconut sugar ½ tsp sea salt 2 egg ½ cup vegan butter Filling: 1 gala apple, diced 2/ cup coconut nectar ³ 2/ cup coconut sugar ³
4 eggs 1tbsp arrowroot powder 1 tsp cinnamon 1cup pecans, chopped Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and egg to form a dough consistency. Press dough into an 8 x 8 baking dish. Bake in the oven for 20 minutes. minutes. Meanwhile, while the crust bakes, combine filling ingredients in a large bowl and whisk until well combined. Pour topping onto crust and cook for 35-40 more minutes or until the filling is firm.
Roasted Pears with Yogurt + Coconut Cashew Grain-Free Granola gluten-free, vegetarian 2 ripe pears, cut in half maple syrup ½ cup yogurt ½ cup Purely Elizabeth Coconut Cashew Grain-Free Granola Preheat oven to 350°F. Using a measuring spoon, scoop out seeds of pear. Drizzle maple syrup on top and place on a parchment lined baking sheet. Bake for 30 minutes. Top with yogurt and granola.
Chocolate Raspberry Tart gluten-free, vegan crust: 1 cup Purely Elizabeth Chocolate Sea Salt Probiotic Granola ¼ cup cacao powder 4 tbsp peanut butter 8 dates, soaked in water to soften filling: ½ cup canned full-fat coconut milk 6 oz chocolate chips ¼ cup raspberry jam 1 pint raspberries In a food processor, combine granola, peanut butter and dates. Blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). With your hands, press the mixture into a tart pan. Meanwhile, heat coconut milk in the microwave for 1 minute until bubbly. In a large bowl, place chocolate chips and hot coconut milk on top. Add in raspberry jam and stir until smooth. Pour the filling into the prepared crust. Top with raspberries. Allow the tart to set in the fridge for one hour or until filling hardens.
Rose Pistachio Donuts gluten-free, vegetarian Ingredients: 1 ¼ cup almond flour ¼ cup arrowroot flour 1 tbsp chia seeds ½ tsp baking soda 1 tsp cinnamon 2 eggs ¼ cup coconut milk ¼ cup coconut sugar ¼ cup coconut oil, melted Rose Glaze: 1½ cup raw cashews, soaked in water for 1 hour ¼ cup maple syrup 2 tbsp coconut butter, melted 2 tbsp coconut oil, melted 2 tbsp water 1 tbsp beet powder rose petals chopped pistachios Preheat oven to 350°F. Lightly grease donut pan with coconut oil. Combine dry ingredients in a bowl. Meanwhile, in a large bowl, whisk together wet ingredients. Add dry ingredients and stir until combined. Pour batter into Ziploc bag with a ½” opening. Fill the donut pan. Bake in the oven for 20 minutes. While donuts are cooking, make the glaze. Place all glaze ingredients into high speed blender. Process until smooth. Pour into shallow bowl. When donuts are cooled, dip into glaze to coat and sprinkle with rose petals and chopped pistachios.
s k n i r d
Hibiscus Ancho Chile + Rosemary Cocktail 4 oz Suja Hibiscus Ancho Chile Drinking Vinegar 1 oz St. Germain 2 oz gin grapefruit rosemary ice Fill a small glass with ice. Add Suja, St. Germain and Gin. Garnish with grapefruit and rosemary. Enjoy!
Espresso + Baileys 2 oz Almond Milk Baileys Âź oz vodka 2 oz cold espresso Add baileys, vodka, espresso and ice to a cocktail shaker. Shake and pour into a glass.
Vodka Lemon Cayenne + Thyme 1 Suja Lemon Cayenne Drinking Vinegar 2 oz vodka thyme ice Fill a tall glass with ice. Add vodka and Suja. Stir to combine and garnish with thyme.
Kombucha mojito 1 lime, cut into wedges fresh mint leaves 1 oz St. Germain 2 oz rum 1 kombucha pomegranates
In the bottom of your glass, add lime wedge, mint and St. Germain. Muddle the ingredients. Fill a tall glass with ice and top with rum and kombucha. Stir to combine and top with pomegranates to serve.
Blood Orange Champagne Whole Foods 365 Blood Orange Soda Champagne Blood Orange In a champagne flute, pour champagne leaving room for 1 oz of blood orange soda. Add soda and garnish with blood orange.
festive fragrances
DIY // essential oil candles
It's that time of year again where we have to figure out how to buy all of our loved ones gifts—without breaking the bank! This is where our favorite foolproof DIY comes into play... Before we dive in, let’s talk WHY Essential Oils. These highly concentrated, aromatic essences of plants offer a wide array of ways to improve our daily lives. They are extracted from a particular part of the plant, like the flower, leaf, resin, bark, root, branch, seed or fruit. Within these oils, hundreds of organic constituents promote beneficial responses when applied or inhaled. SO you can create a personalized essential oil blend to suit the gift recipient (aka calming, energizing, romantic, etc).
What you'll need: 1. Soy microwaveable wax (found on Amazon). Approximately 4 cups for 2 - 8-oz. candles. 2. Microwaveable container to microwave the wax in (this will get ruined, so it can be your official candle-making container) 3. Wicks (found on Amazon) 4. Aura Cacia Essential Oils (our favorite essential oil brand) 5. Cute bowl or cup for your candle-holder (check out Target or a thrift store for these!)
Step by Step: 1. Place soy wax in a microwavable container and heat in the microwave for 3-5 minutes, stirring every minute or so, until the wax is melted (microwave time may vary). 2. While waiting, cut wicks to fit the candleholder. Place to the side.
3. When wax is melted take out the container (CAREFUL may be hot), and pour the wax into the candle-holder. 4. Add essential oils. Number of drops will vary (check out our recipes below for inspo). You want around 30 drops per 8 oz wax. A good, general rule is to add until you can smell it and then add a little more! 5. Stir well. 6. Place wick into the wax and tape around your chopstick or pencil. You want it to be as upright as possible. Tip: if you have a wide bowl or container, use two wicks so that the candle will burn evenly. 7. Let cool a full 24 hours. 8. Remove chopstick or pencil and cut wick so it sticks out like a normal candle. 9. Wrap it up + put a bow on it!
our recipes. 1. Frankincense + Lemon Meditation Candle Approx. 18 drops Frankincense Essential Oil + 18 drops Lemon Essential Oil Purpose: A sweet, clean + balsamic aroma that expands the mind and elevates the spirit. 2. Lavender + Peppermint Refresh / Relax Candle Approx. 18 drops Lavender Essential Oil + 18 drops Peppermint Essential Oil Purpose: Evoke a calm and relaxed mood while experiencing a refreshing + cooling sensation.
THank you we'll see you next month!
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