Elizabeth Stein, the founder of Purely Elizabeth, has always had a weakness for homemade baked goods.
But as a holistic nutrition counselor and triathlete, she felt conflicted about the sugar, wheat, and dairy in them—and noticed that many products free of those ingredients were over-processed.
So, in October of 2009, Stein created her line of vegan and gluten-free baking mixes (and granola) that use only unrefined, all-natural, organic ingredients.
Here’s what the better baker keeps in her fridge:
Your products are free of sugar, dairy, and gluten. Is your diet? It is. I eat a gluten-free and mostly vegan diet. I’m not big on labeling myself. But I would say my diet is 90 percent vegan, but you will notice eggs. I eat eggs or fish once in a while. But I don’t ever have any meat.
I eat a ton of quinoa, but I’ve never seen quinoa flakes. What are they and what do you do with them? We use that in our granola—a lot of the things you see are items that I use for research and development. You can also use them to make a warm, porridge-y breakfast. They’re kind of like an oat texture but not as sturdy and very light.
I see two different kinds of spaghetti sauce. Does this mean you’re a gluten-free pasta lover? Yes, I eat a lot of brown rice pasta, and my favorite is Lundberg, because it has more fiber and protein than other gluten-free pastas. So many pastas are lacking in nutritional value! Also, I just love tomato sauce. I’ll peel zucchini and just throw some sauce on it. I like the sauce better than the pasta.
What are those two white containers next to the bananas on the second shelf? That’s Bobbi’s Hummus. They sell it at Whole Foods. I’m from Philly, and she started in Philly. It’s the most incredible hummus you’ll ever eat. I always have two different flavors, and I put it on everything. Anytime I serve it to friends, they’re converted.
There are a couple of things I can’t identify on the door. What’s in the mason jar, and what’s in the tall bottle with the green label on the bottom shelf? The jar is maple syrup from a friend’s house in Vermont. Maple syrup is one of my favorite sweeteners—that and coconut sugar. Our cookie mixes have it in them. We make all the products in Vermont, so I’m up there quite often.
The green bottle is Vega. They have a whole food smoothie powder that I usually use for breakfast. But this is their blend of omega-3 oils. It has 6 or 7 types of oil in it—pomegranate, coconut, pumpkin seed, and others—it has a fragrant taste and great drizzled on salads.
Finally, that is A LOT of flour!
Yea, that is a giant sack of our roasted almond flour. That whole shelf was filled with three of those bags before. I bake about once a week for research and development. If I had the time, I would love to do it more often.
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