Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life

Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life

Elizabeth Stein

Language: English

Pages: 336

ISBN: 1634502191

Format: PDF / Kindle (mobi) / ePub

Good health begins with what you put in your body. When you eat better, you feel better. It’s that simple.

A few short years ago, Elizabeth Stein could be found in her tiny Manhattan kitchen searching for a way to make gluten-free and vegan products that tasted great and weren’t overly processed. Working with ingredients such as chia seeds, flax, hemp, and coconut sugar, Elizabeth successfully developed recipes that were all-natural, non-GMO, gluten-free, and diabetes friendly. These recipes helped her form Purely Elizabeth, an award-winning line of products that can be found in more than 1,500 stores.

Eating Purely is a collection of Elizabeth’s favorite recipes, which she has made for family, clients, and friends over the years. The recipes are healthy, easy, and delicious—and at times even indulgent. Eating Purely is focused on cooking with whole foods that are naturally gluten-free, nutrient rich, free of refined sugar, and mostly vegetable based.

These recipes are centered on Stein’s five Eating Purely Principles, which will leave you feeling healthy and purely radiant. These principles are:

Eat Whole, Clean Foods
Focus on Plants
Add in Nutrient-Rich Ingredients
Kick Inflammatory Foods to the Curb
and Practice the 80/20 Rule.

Eating Purely includes more than one hundred fun and approachable recipes, ranging from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends.

Throughout Eating Purely, Stein also shares personal stories on health, exercise, family, entertaining, and starting her own natural foods company. Interwoven throughout the book is what Stein calls “the purely scoop”—time-saving cooking tips, benefits of ingredients used, resources for buying foods, and food and wine pairings.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Parmesan cheese, optional Cook pasta according to packaging. Heat 1 tbsp olive oil in a large sauté pan. Add garlic and cook for 2–3 minutes. Add asparagus, artichokes, and peas. Cook for 5 minutes. Add pasta, 2 tbsp olive oil, and juice of 1 lemon. Serve with a sprinkle of salt and Parmesan cheese (optional). cauliflower pizza two ways Pizza can be so heavy and filling at times, yes, even the better-for-you gluten-free kind. So if you are craving a pizza and want a lighter option, this is

lasagna noodles (I love Capello’s) 1 jar marinara sauce 1 cup cooked black lentils 8 oz shredded vegan cheese Preheat oven to 350°F. Meanwhile, in a high-speed blender, add pumpkin cashew ricotta ingredients. Blend until smooth. Add 1 tbsp of water at a time, if necessary, to reach desired consistency. Set aside. Meanwhile, in lasagna pan, spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat. Top the lasagna with shredded cheese. Cover

ingredients into the dry and stir until combined. Fold in the walnuts and chocolate chips. Pour into loaf pan and bake for 45–50 minutes. tip: be sure to use overripe bananas—those that have dark spots on the outer skin. carrot cake with cashew cream frosting vegetarian, gluten-free It’s no doubt that I have always had a huge sweet tooth. This was one of the reasons that propelled me to start Purely Elizabeth, after all. I came up empty handed when searching for a better-for-you gluten-free

spinach or Swiss chard. 1 tbsp olive oil 1 clove garlic, minced 2 cups lacinato kale, shredded 1 cup artichoke hearts (canned, rinsed and drained) 2 cups arrabbiata tomato sauce 8 oz burrata cheese, sliced 3 eggs Preheat oven to 350°F. In a cast-iron skillet over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes. Add kale and sauté for 5 minutes. Add artichoke and sauce and continue to cook for 2 minutes. With a spoon, make 3 indentations in the sauce. One at a

are a nutritional powerhouse that contains significant amounts of protein, calcium, fiber, magnesium, folic acid, potassium, and vitamin E. Favorite Brand: Once Again Organic Almond Butter Creamy ALMOND FLOUR. I love almond flour because it’s not really flour; it’s just ground up almonds, so since it’s grain-free, it’s a great option if you are sticking to a Paleo diet. Almond flour is rich in magnesium as well as vitamin E, a powerful antioxidant. Favorite Brand: King Arthur Flour Almond Flour

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