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Post Image December 17th, 2014
5 Things I Will Do More of Next Year

How was your 2014? What can you do to make next year even better? Taking a moment to …Read More

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Post Image December 4th, 2014
Top 5 Energy-Boosting Foods for Cold Weather

Today I have the privilege of sharing a guest post with you from my friend and fellow mom, …Read More

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Wednesday, December 17th, 2014

5 Things I Will Do More of Next Year

How was your 2014? What can you do to make next year even better? Taking a moment to ask yourself these questions during the busy holiday season is crucial. What we think about, we are more likely to do. Here are the things I will do more of next year:

Grow: I never want to stop learning or becoming better at the things I do. Asking questions, being intentional, having introspection are ways for me to continue to be a better wife, mother, friend and worker.

Love: What greater way is there to bring joy to your life and others? Being an introvert makes it difficult sometimes to embrace the ability to show love to others. I want to love more fully and abundantly not only as a wife, mother and friend but also spread love out into the world, to others and to nature.

Rest: As a mom this is so often neglected, but yet ironically so important to help me be the best I can. I want to truly rest more, my body as well as my mind and spirit.

Pray/Meditate: Similar to rest, but different in that you are consciously connecting with a power and energy greater than yourself. Praying puts life into perspective; it clears and sharpens the mind, and yet it is almost always the first thing to go when I am busy. Breathe deep, close your eyes and pray.

Move: Keeping physically active is as important to my mental health as it is to my physical health. Why is it we give up the things that strengthen us most when life is hectic? Research shows that as little as 10 minutes a day can have an enormously positive effect. I can do at least that!

Articulating your goals is so important. When you do, they live in your mind and whisper to you as life happens. What do you want to do more of next year?

- Veronica

Happy Holidays from all of us at Pure

I want to thank all of you for your support of Pure over the last year, and for your wonderful notes, comments and suggestions along the way. I am blessed to have such amazing customers alongside me on this journey of growing a company we can all be proud of. Many blessings to you and your family this holiday and into the new year!

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


Thursday, December 4th, 2014

Top 5 Energy-Boosting Foods for Cold Weather

Today I have the privilege of sharing a guest post with you from my friend and fellow mom, Registered Dietitian Frances Largeman-Roth. I am always very interested in her ideas and what she can teach me. She has so much knowledge about eating and living better! – Veronica

It can be tough to stay focused and motivated to eat healthy and exercise when the temperature starts to dip and we’re bundled up from head-to-toe. Though you might be tempted to hit the couch and cuddle up under a warm blanket, it’s actually healthier for your body and spirit to keep moving—even when it’s freezing outside. And while those holiday treats are tempting, taking care of ourselves nutritionally is vital to combat the risk of cold and flu, and seasonal affective disorder. Here are my 5 top foods to boost energy, improve immunity and put a smile on your face. Eat up and stay healthy!

1. Eggs: The incredible egg is one of the few food sources of vitamin D, which most of us don’t get enough of in the dark winter months. A vitamin D deficiency can leave you with a weakened immune system. Whip up a tasty egg dish and make sure to keep the yolks in–that’s where the vitamin D is! Two eggs have 160IU of vitamin D.

2. Mango: In addition to a burst of vitamin C, fresh mango is loaded with beta-carotene, the precursor to vitamin A. Vitamin A is vital to a healthy immune system. One cup of sweet, juicy mango has 75% of your vitamin C for the day, and 25% of your vitamin A. Below there’s a quick recipe from my cookbook, Eating in Color. The addition of turmeric means that the smoothie also fights inflammation.

3. Walnuts: You’ve probably read that walnuts contain heart healthy fats, including ALA omega-3 fatty acids, which are great for your heart and your skin. They also contain biotin, which helps you metabolize energy from the foods you eat. Walnuts won’t give you a jolt of energy like caffeine, but they will give you a boost when added to your morning oatmeal. Stick to a 1-ounce serving, which is 14 walnut halves (185 calories).

4. Yogurt/kefir: A healthy gut helps protect you from getting sick. It’s like a safety net, but on the inside of your body. Probiotics in yogurt and kefir help to keep your gut in balance, and therefore healthy. If you can’t tolerate dairy, try other foods with probiotics, like kimchee, kombucha and sauerkraut.

5. Carbs! There’s a reason why our bodies crave carbohydrates—they are the number one fuel for our brains. And when you’re active, your body uses up your stored liver and muscles glycogen (the storage form of carbohydrates). If you don’t replenish them, you’ll feel sluggish—especially during a workout. Fuel up with complex carbohydrates, which include healthy whole grains (barley, oats, quinoa, amaranth, etc.), products made with whole grains (breads, bars, cereal, pasta), beans, potatoes, and peas.

Frances Largeman-Roth, RD, is a best-selling author and nationally recognized health expert, who has helped thousands of women across America lose weight and feel incredible with her healthy recipes and smart diet and nutrition advice. Passionate about helping people make the right choices to lead healthier, more active lives, Frances provides real world advice and motivation to reach your goals. Whether it’s choosing the best foods for a healthy pregnancy, dropping 20 pounds the right way, or learning how to incorporate more fruits, vegetables and whole grains into your meals, Frances provides the tools you need.

Recipe: Frances’ Coco-Mango Smoothie

Coco-Mango Smoothie

Makes 2 servings

Fruit of 1 large ripe MANGO, peeled, pitted, and diced
Finely grated zest and juice of 1 LIME
1⁄2 cup COCONUT BUTTER
1 teaspoon ground TURMERIC
1 cup WATER
1 cup (100g) ICE, plus more for serving

In a blender, combine all of the ingredients and blend until smooth. Pour into 2 glasses over additional ice, if desired, and serve.

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

Check out Veronica’s new cookbook Pure Food!


Thursday, November 20th, 2014

Gluten-Free Quinoa Tabbouleh

Tabbouleh is a delicious and popular Lebanese dish that is traditionally made with chopped tomatoes, fresh minced parsley and mint, and chopped onion mixed with wheat bulgur or cracked wheat and drizzled with a dressing of olive oil, lemon juice and sea salt. Arguably with all of the fresh and raw ingredients, it is one of the healthiest dishes you can eat.

However, with so many people sensitive to wheat, they may be missing out on the amazing health benefits of tabbouleh because they avoid wheat products. So I decided to try to make a version of tabbouleh that substituted cooked quinoa for the wheat bulgur, and I was pleasantly surprised at how fantastic it turned out. Quinoa makes tabbouleh gluten-free and provides complete vegan protein as well. Mix that with the incredible health benefits of the other raw ingredients and you have a superstar salad that is hearty enough to be a main meal (my hubby even ate it for breakfast).

- Veronica

Recipe: Quinoa Tabbouleh

Serves 4

1 cup dry quinoa
2 cups water
1/4 tsp sea salt
1 cup chopped tomatoes
1 cup chopped parsley
1/4 cup minced mint leaves (optional)
1/2 cup chopped yellow onion
Dressing
3 tablespoons olive oil
3 tablespoons fresh squeezed lemon juice
1/2 teaspoon sea salt

Place quinoa, water and 1/4 teaspoon salt in a pan and bring to a boil. Simmer and cover for 15 minutes or until water is absorbed and quinoa is soft. Let the quinoa cool for a half hour. Mix in tomatoes, parsley, mint and onion. In a separate bowl, whisk together the olive oil, lemon and salt. Drizzle over the tabbouleh and mix well. Chill and serve.

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


Thursday, November 6th, 2014

I Accidently Ate Vegan Yesterday

When it comes to food I am not into depriving myself. That may not make sense to some when I tell them I am a vegetarian. But I didn’t become a vegetarian “cold turkey” (excuse the pun). When my daughter became a vegetarian at age 6 for ethical reasons, I found myself cooking and eating more vegetarian foods. What started to happen was that gradually meat didn’t sound good to me anymore. I would occasionally still cook it or order it at a restaurant and it started not to taste good to me anymore either. I also found myself thinking more seriously on Anna’s perspective of killing animals for food.

My body led me down the path to vegetarianism somewhat involuntarily. The more vegetarian foods I ate, the more I craved them instead of animal foods. That, combined with rethinking my views on how we raise and eat meat in this country started me down a path that was very natural for me.

To think that I would also give up milk and eggs and *gasp* cheese, was never actually a serious thought, but lately I’ve been realizing that we hardly go through milk anymore and cheese seems to last forever or go moldy and there many days that I wake up and say to myself “I ate completely vegan yesterday!”

I listen to my body and its cravings more than ever, which are definitely changing and I’m ok with that because there are so many great vegetarian and vegan dishes to enjoy!

- Veronica

This page on our website has some of my all-time favorite vegan and vegetarian recipes (gluten free too)!

Order Veronica’s cookbook, Pure Food