Sure, Veronica makes Pure Bars delicious, but she also makes blog posts interesting. Follow our founder’s musings, tips, and interviews on Veronica’s Blog.

Tuesday, June 23rd, 2015

Grilled Garlic & Summer Squash Skewers with Chimichurri

Fourth of July is right around the corner! Need a great grilled vegetable recipe to break out for your BBQ? These Grilled Garlic & Summer Squash Skewers will be a hit at your celebration! It’s one of my favorite recipes from the Pure Food Cookbook.

Chimichurri
1/4 cup finely chopped fresh parsley leaves
1/4 cup fresh basil leaves
3 garlic cloves, minced
1/2 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Skewers
12 Large garlic cloves
Olive oil for drizzling
1 medium zucchini, sliced 1/2 inch thick
1 red bell pepper cored, seeded and cut into 1 inch pieces

  1. For the Chimichurri: in a large bowl combine the parsley, basil, garlic, olive oil, salt and pepper. Set aside.
  2. Preheat oven to 350 (or grill)
  3. For the skewers: place the garlic cloves on a small baking sheet, drizzle with olive oil and toss well. Roast until golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.
  4. Grill the skewers on a grilling pan in the oven or outdoor grill until lightly browned and cooked through, about 3-4 minutes per side. Drizzle with remaining sauce and serve hot.
Tuesday, June 9th, 2015

4-Ingredient Pure Vegan Pesto Recipe

With summer in full swing who wants to turn on an oven? Watch me whip up my vegan pesto recipe in the food processor with four simple ingredients. I promise, you will never miss the cheese! Spread this amazing whole food pesto on toast, a pizza crust, mix in in with your favorite pasta, quinoa or simply use as a party dip with veggies and crackers. It’s a summer staple in my house!

Avocado Pesto Recipe:
2 Cups of Basil
Pine Nuts
Avocado Oil
1/2 Avocado

Blend in processor until smooth.

Thursday, May 21st, 2015

Going Naked this Summer

I’ve never been very good at having painted nails. First, it is hard for me to sit still, and second, I always ruin them within a day or two (or within ten minutes when I stub my toe trying to carefully get into the car). I’m not very consistent with maintaining them so I tend to walk around with chipped nails for the next month. I’ve started to realize that having painted nails is more stressful than its worth for me.

Lately, there has been quite a bit of press about the poor working conditions in many nail salons as well as talk about the dangers of the chemicals in nail polishes, acrylics, removers, etc. which has made me wonder if this is a good way to spend my money. When I paint them, my nails often turn yellowish and seem less healthy.

So I’ve decided that I’m going to go naked on my fingers and toenails this summer. Don’t get me wrong, I love pretty hands and feet, but I like the idea of making clean, natural nails popular and pretty. I think my nails will stay healthier and I will save time, stress and money! Wish me luck :)

If you are going to paint your fingers and toes, I recommend SpaRitual, a line of vegan, 5-free nail polishes. Here is a short video in which my friend and the founder of SpaRitual, Shel Pink, talks about the chemicals you should avoid when choosing nail polish. If you can’t give up polish, at least go more natural with your brand!

Friday, April 24th, 2015

Food Featured Recipe: Gluten-Free Coconut Pancakes

If you are looking to add some more protein into your diet, try my coconut pancakes. They are so flavorful, I often roll them up and eat them right off the griddle! Each serving has around 10 grams of protein. (P.S. – These make for a great breakfast in bed for moms on Mother’s Day!)

Ingredients

2 cups almond milk, homemade or store-bought
3 large eggs
1⁄4 cup agave nectar
1 tsp vanilla extract
2⁄3 cup unsweetened shredded coconut
2⁄3 cup white rice flour
1⁄3 cup coconut flour
1 1⁄2 Tbsp tapioca starch
1 tsp baking soda
1⁄4 tsp kosher salt
Grapeseed oil, for frying pan

In a medium bowl, whisk together the almond milk, eggs, agave, and vanilla.

In a separate large bowl, combine the shredded coconut, rice flour, coconut flour, tapioca starch, baking soda, and salt. Make a well in the center of the dry ingredients. Pour the almond milk mixture into the well and stir until just combined.

Heat a frying pan over low heat. Lightly brush with grapeseed oil. Ladle 2 tablespoons of batter per pancake onto the griddle and cook until bubbles appear near the center, about 3 minutes. Carefully flip the pancakes (they will be delicate) and cook until golden, about 1–2 minutes. Repeat with the remaining batter. Serves 4.

Thursday, April 9th, 2015

The Organic Impact on Earth Day and Everyday

Being a conscious consumer matters for our Earth. When you shop for organic products, you are helping to create a cleaner, healthier world. Every Pure Organic bar and snack we make requires organic ingredients, and as we grow that translates into hundreds of thousands of pounds of organic ingredients we purchase from farmers with organic farms. What is the impact of this on our Earth?

Certified Organic ingredients are:

  • Grown without the use of synthetic (unnatural) pesticides which have been linked to birth defects, respiratory disorders, endocrine system disorders (like thyroid problems) and various types of cancer.
  • Grown without the use of synthetic (unnatural) fertilizers like synthetic Nitrogen which pollutes our waterways, causes algae blooms, kills fish, has been linked to cancer, contributes to the destruction of the ozone and uses an enormous amount of fossil fuel to produce.
  • Not treated with sewage sludge which includes human excretion, toxic household waste (like bleach and cleaning chemicals) and toxic chemicals from industry.
  • Not genetically modified (non GMO) which means the DNA in organic plants has not been changed to make it resistant to pesticides. (read more)
  • Not subjected to ionizing radiation which is used to kill microorganism like bacteria and viruses in food but also is known to destroy nutrients and create new compounds.

The USDA defines Organic the following way:

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

Choosing organic food creates a cleaner world, a healthier food supply and ultimately a healthier and happier community. Being mindful of that on Earth Day and every day and choosing to vote for our Earth with the dollars we spend in the grocery store is a small way we can collectively make a big difference. Earth Day is next Wednesday, April 22.

Thursday, April 2nd, 2015

Pure Food Featured Recipe: Walnut-Stuffed Squash

Are you looking for a warm, comfort food that appeals to the entire family and provides a colorful array of antioxidants and brain building omega 3 fats? Try this delicious and gourmet Walnut-Stuffed Squash recipe from my Pure Food cookbook. Make it this weekend or for your next Meatless Monday!

Ingredients:

2 tablespoons grapeseed oil, plus more for greasing
4 whole acorn or butternut squashes
1 cup thinly sliced onion
1 cup peeled and finely chopped parsnip
2 firm sweet apples (such as Gala, Fuji, or Pink Lady)
1 teaspoon curry powder
1 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
1 cup chopped shiitake mushrooms
2 tablespoons chopped fresh flat-leaf parsley
1 cup chopped walnuts

Directions:

  1. Preheat the oven to 375°F. Grease a small baking sheet generously with grapeseed oil.
  2. Cut 1 inch off the tops of the acorn squashes, and reserve the tops. Scoop out the seeds and all but 1⁄2 inch of the flesh from the inside. Discard the seeds and finely chop the flesh; set aside. Put the squash shells cut-side down on the baking sheet and bake until tender, 35 to 37 minutes. Let cool.
  3. Heat the oil in a large skillet set over medium-high heat. Add the onion, parsnip, apples, curry powder, salt, and pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the mushrooms and reserved squash flesh and cook until lightly golden, about 4 minutes. Remove the pan from the heat and stir in the parsley and walnuts. Set aside.
  4. Turn the squash shells right side up on the baking sheet and spoon the filling into each. Place the reserved tops on the baking sheet beside the filled shells.
  5. Bake until tender and the stuffed squashes begin to brown, about 15 minutes. Serve hot, with the squash “lid” next to the squash on the plate.
Tuesday, March 31st, 2015

Pure Food in Us Weekly!

I am extremely excited and grateful that Us Weekly included a beautiful full-page article on the Pure Food cookbook in their most recent issue! They highlighted both my Hummus Pizza with Arugula and Wild Mushrooms and Warm Blueberry Buckwheat with Hazelnuts recipes that even celebrities like Beyonce and J Lo would love!

Hummus Pizza with Arugula and Wild Mushrooms

Pizza Dough:
3.4 cup almond milk, homemade or store-bought
1 1/2 tsp grapeseed oil, plus more for bowl
1 1/2 tsp organic cane sugar
1 cup white whole-wheat flour, plus more for kneading
1 (1/4 ounce) package rapid rise dry yeast
1/2 tsp sea salt
3/4 cup whole-wheat flour

Toppings:
2 tbsp grapeseed oil
4 cups sliced mixed wild mushrooms
1 tsp fresh lemon juice
Sea salt and freshly ground black pepper
1/2 cup hummus, homemade or store-bought
2 cups loosely packed baby arugula
3/4 cup sliced cherry tomatoes

  1. For the dough, heat the almond milk and oil in a small saucepan set over medium heat until it just begins to simmer. Remove the pan from the heat and set aside.
  2. In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly pour the hot almond milk through the feed tube. Add the whole-wheat flour 1/4 cup at a time, pulsing until the dough pulls away from the sides of the bowl.
  3. Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough into a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  4. Preheat the oven to 425°F. Dust 2 baking sheets lightly with flour and set aside.
  5. Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crusts to each of the prepared baking sheets and prick the surfaces all over with a fork. Let rest for 10 minutes.
  6. Bake the crusts until golden brown, 12 to 15 minutes. Set aside.
  7. For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring until golden, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.
  8. Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top. Serve immediately.

Warm Blueberry Buckwheat with Hazelnuts

1 cup whole-grain buckwheat cereal
1/4 tsp sea salt
1/8 tsp grated nutmeg
1/3 cup honey
1/3 cup fresh blueberries
1/4 cup chopped hazelnuts
1/2 cup almond milk, homemade or store-bought

  1. Put 3 cups of water in a medium saucepan and bring to a boil over high heat. Stir in the buckwheat, salt, and nutmeg. Cover the pan, reduce the heat to low, and simmer until the liquid is absorbed and the buckwheat is soft, about 10 minutes. Drain any excess water from the cooled buckwheat.
  2. Spoon the buckwheat into serving bowls. Stir in the honey, blueberries, and hazelnuts. Serve hot with the almond milk poured over the top.
Wednesday, March 18th, 2015

PURE WINS AWARD!

Pure is honored to be one of the only nutrition bars featured in Prevention’s 100 Cleanest Packaged Foods Awards. Why? Because Pure is organic, non GMO, gluten free and made with simple ingredients. Don’t settle for less!

Wednesday, March 18th, 2015

Pure Food Cookbook Signing

I am delighted to be a part of Chicago’s Good Food Festival and Conference 2015. This amazing event celebrates and promotes real, local and sustainable food, exactly what I believe in and the inspiration behind my cookbook, Pure Food. If you are in the Chicago area this Friday or Saturday (3/20 & 3/21), please come experience delicious food, chat with me and get a signed copy of my book! The event is located at the UIC Forum 725 W Roosevelt Rd. Chicago, IL.

Thursday, March 5th, 2015

Pure Food Cookbook is Here!


It feels surreal to think that I am actually an author with a cookbook. I have worked on the Pure Food Cookbook for three years and it has finally come to life! I feel proud and excited, but mostly I hope you all love it and that it enriches your life in some way. I met with many incredible editors in New York last week and the book has been getting some fantastic press in media like Examiner, Yahoo, am New York, and YouBeauty. I also had a chance to demonstrate one of my favorite recipes from the book on Hallmark’s Home and Family Show. I showed them how to make Avocado Pesto with Linguini and Fresh Tomatoes in four easy steps! Click here to watch the episode. If you are interested in learning more about the Pure Food Cookbook and want to preview some terrific sample recipes, please visit PureFoodCookbook.com.

Pure Food Featured Recipe: Asparagus with Tumeric-Spiced Almonds

Turmeric is one of the world’s healthiest spices and has a neutral enough flavor that you can sprinkle it on just about anything. It is a spice that has been used in Indian and Asian cuisines for centuries, and recent studies have shown it to be effective in reducing inflammation, which is the precursor of many diseases. Turmeric is very high in antioxidants, ranking sixth among all spices and eighth among all foods. Its mildly bitter flavor combines wonderfully with agave and lemon juice. This dish is so hearty and beautiful that it can be served as a main course for lunch with crusty bread and olive oil and some cut-up fruit.

1 tablespoon grapeseed oil, plus more for pan
1 tablespoon agave nectar
1⁄8 teaspoon turmeric
1⁄4 teaspoon sea salt
Pinch of ground cumin
1⁄3 cup sliced almonds
1 pound asparagus, tough stems removed and cut into 3-inch pieces
1 tablespoon fresh lemon juice

1. Preheat the oven to 325°F. Grease a baking sheet with oil and set aside.

2. In a small bowl, combine the agave, turmeric, salt, and cumin. Add the almonds and stir gently to coat. Spread the almonds on the prepared baking sheet and bake until lightly golden, about 7 minutes. Set aside.

3. Heat the oil in a large heavy skillet set over medium heat. Add the asparagus and cook, stirring frequently, until just tender, about 5 minutes. Transfer the asparagus to a serving dish. Sprinkle with the lemon juice and then the almond mixture. Serve.

Thursday, February 12th, 2015

Join Me For The I Love Me Event – Live Webstream

With Valentines Day right around the corner, I am going to be a part of a very special charity event for the non-profit, Peaceful Mind Peaceful Life and I’m personally inviting you to join us online! There are still spots available to live stream the event and participate virtually.

I Love Me Event
will be held on Sunday February 15th, 2015 from 1-6pm.

At this inspirational workshop you’ll receive tips on how to find love within yourself, participate in 2 yoga sessions, and learn practical ways to find peace and stay grounded in the modern day business world.

Even though we are sold out of In-Person tickets you can sign up for the LiveStream option and watch from the comfort of your own home.

You’ll even receive the professional recording of the video to keep!

Speakers include:
Kathryn Budig, Writer & Founder of Aim True
Tara Stiles, Author & Founder of Strala Yoga
Michele Promaulayko, Author & Editor-in-Chief of Yahoo Health
Veronica Bosgraaf, Author & Founder of Pure Bar
Keri Glassman, Author & Celebrity Nutritionist
Barb Schmidt, Author & Founder of Peaceful Mind Peaceful Life

For more information on the event, click HERE.

- Veronica

Pure Food Cookbook

Have you Pre-ordered Veronica’s new cookbook, Pure Food? This seasonally arranged cookbook will help you bring more whole, real ingredients into your kitchen and replace processed foods with 120 simple plant-based recipes. It’s a great Easter or Mother’s Day gift!

For recipes, tips and creative ideas check out our Instagram and Pinterest pages

Wednesday, February 4th, 2015

Introducing 2 New Pure Bars!

I am so excited to announce the launch of two new Pure Bars this month: Our delicious, crispy Vanilla Almond Ancient Grains and our rich and creamy Peanut Butter Chocolate Chip.

What excites me most is that these are, in my opinion, the two best bars we have ever created. You see when we create bars, we think carefully about three things, how to formulate products with balanced nutrition, the right amount of calories, protein, and fiber , how to use the healthiest organic ingredients on the market, and how to make them taste so good even my kids are blown away.

These two bars meet all the criteria. The crispy Vanilla Almond bar tastes like a rice crispy treat, but it is made with organic ancient grains like quinoa, flax, amaranth and hemp and has only 150 calories, 6 grams of sugar and provides 4 grams of protein!

Our Peanut Butter Chocolate bar is just like a dessert, I swear it is a brownie, and yet it is made with real organic nut butters and dark cocoa, has only 180 calories, yet provides 6 grams of protein and 4 grams fiber!

Of course all of our Pure Products are certified organic (not just one or two ingredients) certified gluten-free, Non-GMO verified and soy and dairy free. Pure ingredients and bars withbalanced nutrition area treat everyone in your family will love. It’s almost too good to be true!! Take advantage of the awesome promotion code below to try these new bars for yourself!

- Veronica

Have you Pre-ordered Veronica’s new cookbook, Pure Food? This seasonally arranged cookbook will help you bring more whole, real ingredients into your kitchen and replace processed foods with 120 simple plant-based recipes. It’s a great Easter or Mother’s Day gift!

For recipes, tips and creative ideas check out our Instagram and Pinterest pages