Saturday, October 26, 2013

Skidaddle Shake

Skidaddle Shake (Vegan)

Serves 1

When Britt asked me to do the Skidaddle Shake as my first post on Pure Anthem, I knew it was a perfect fit for several reasons! For starters I like sweets anytime and every time so finding HEALTHY treats is always the most exciting for me, not to mention that this recipe only includes my favorite things: Chocolate, Peanut Butter, and Bananas!

This delicious dessert is quick, easy, and better than any dairy milkshake you can imagine. The fact that the ingredients give to your body are just the cherry on top!
It brings Brittney and I back to our summer in St. Louis, MO where we first had an almond peanut butter smoothie. It was delicious but we just had to add our all time favorite ingredient: CHOCOLATE!

1 Blender (Magic Bullet/Nutri Bullet)
1 Banana
1 Cup Almond Milk
1 TBSP Raw Cacao Powder
1 TBSP Honey
1 TBSP Peanut Butter

1. You can start with your banana! Ripe bananas add to the sweetness, but any banana will do. You can put it in the blender whole or in pieces.   

2.Add your ALMOND MILK! Make sure to do this before adding the honey, peanut butter or cacao powder so they don’t stick to the cup! 

3. Now that your cup is full of banana and delicious almond milk, you can add your three last ingredients: CACAO POWDER, HONEY, and PEANUT BUTTER! 

4. Now all you have left to do is blend and enjoy!


Korean Potato Pancake

Serves 6

Korean food is simply a splendid delight! Oh my, my, my! Today I want to share with you a traditional Korean food appetizer and it's called, "Korean Potato Pancakes." This recipe is super easy but OH SO TASTY, and a great way to get your feet wet with Korean cooking!

I tried Korean food for the first time about two years ago, and right away I was online researching and in the kitchen experimenting! After many months of visiting various different Korean restaurants around the country (and even getting a sneak peek in a few of their kitchens)... I am now SO VERY ready to share my KOREAN POTATO PANCAKE with you!

-1 tablespoon sesame oil
-1 hand full leeks (or green onion), chopped thin
-1 teaspoon tapioca flour (or flour of your choice)
-2 potatoes, peeled

-Grade the potatoes with a cheese grader into a bowl.

-With a strainer, strain the water out of the graded potatoes. Then discard the water.

-Add the flour and leeks into the bowl with the graded and strained potatoes. Mix well!

-Heat a non-stick skillet on medium to high heat! Add the oil and let it warm up for a bit!

-Grab a handful of the mixture and make into big or small circle patties!  Pan-fry in the hot oil until crispy. Flip a few times to get it crispy all around!

I drizzle my MOUNTAINOUS MISO MAPLE DRESSING on top of these delicious pancakes. You can find that recipe under the basics tab!

Enjoy! Enjoy! Enjoy!

Monday, September 23, 2013

Parisian Pumpkin Soup (Vegan)

Serves 10

When asked..."Why do you love to cook?"  I am overwhelmingly intoxicated with a million and one reasons as to why the kitchen and the food that lies within it makes me so very happy.  One specific reason of because food/cooking brings back such wonderful memories.  The sights of specific food groups.  The preparation of the dishes.  The taste.  AND THE SMELL! Oh my, my my!

So, this very special recipe, PARISIAN PUMPKIN SOUP (VEGAN), does just that for me!  Brings back such wonderful memories of my husband and I a few years ago while we were strolling under the lights of the Eiffel Tower while shopping and tasting wonderful food on the streets of Paris, France!

Now, I am sure you can imagine, I was freshly engaged...SO ANYTHING WOULD TASTE GOOD!  But let me tell y'all, that night we had French Pumpkin Soup at the sweetest little french restaurant, and I have been trying to create a VEGAN, PLANT-BASED version of this soup for the past few years...AND it finally happened!  I researched traditional recipes of french pumpkin soup, substituted accordingly, add a pinch of this, took out a smidge of that!  And WHALA!!  Here we go!!!

Hold on to your straw hats people, AUTUMN is here!  And the pumpkins have never been better!

Happy crunchy leaf season,



1 tablespoon of coconut oil

1 medium pumpkin, peeled and seeded

4 potatoes, peeled

5 cups vegetable stock

5 cloves garlic, minced

3 onions, chopped

1/2 cup coconut milk (you can add more if you like)

3 tablespoon parsley (dried or fresh)

3 tablespoon basil (dried or fresh)

2 tablespoon pepper

Salt to taste


1.)  Get your garlic and onions ready!  Peel, chop, and MINCE! =)  Get a BIG soup POT and heat it up on high with the coconut oil!  When its hot...throw in your garlic and onions and let them simmer until they are brown.

2.) Clean your pumpkin and chop it up nicely!! =)

3.) Wash your potatoes and chop them up nicely, as well! 

4.) When your garlic and onions are ready, add then veggie stock!

5.) I used Pacific Organics Vegetable Broth, but I do also make my own sometimes!  

6.) Now, as you are waiting on your pot to boil, add your seasoning!  I gave you a rough draft of what I used above, but this is truly up to your taste!  My family REALLY likes BLACK PEPPER!  So, I put ALOT!  Experiment with your taste!  Once you get your seasoning the way you like it, let your soup boil for 30-40 minutes.  Until your pumpkin and potatoes are SUPER SOFT! =)

7.) After enough time has past for the pumpkin and potatoes to soften, set the pot aside, and let it cool for 20-30 minutes.

8.) Once it's nicely cooled, blend the soup in a blender or food processor!  I had to do 3 or 4 big spoonfuls at a time!  So be mindful of the size of your blender or food processor!  Blend until its nice and creamy!!! =)

8.)  Once all of the soup is nice and creamy, add you 1/2 cup of coconut milk!  Stir it in and then let it simmer!

Inhale the pumpkin breeze of autumn and enjoy the tasteful memories of this delightful "plant based" version of Parisian Pumpkin Soup.

Thursday, September 12, 2013

Introducing...Pure Anthem!


Hello Everyone!

Today is the day I want to share with each of you the beautiful season of change that has been happening in my life this past year!

First, you probably can see, that WITHBRITT has officially changed its name to...."PURE ANTHEM".  The reason for this upscale name change is because of this gorgeous lady you see with me in the picture above!  My new SISTER-IN-LAW, Shannon!  Shan and my brother-in-law, Ben got married January 12, 2013!

Since their marriage, Shan immediately wanted to jump in the kitchen with me and start creating, stir-frying, washing, and blending!! =)  We chatted about the WITHBRITT blog...and I pretty much told her.."I am not in the kitchen by myself anymore, so I think you should join me on the blog too!"  Thankfully, she willingly and excitingly agreed!

Since then we have teamed up on a number of different tasks in our life.  Traveling with our husbands doing music ministry full time (their band is called BREAD OF STONE), managing and designing our band merchandise, making INDAH Jewelry, & cooking and documenting our kitchen adventures on PURE ANTHEM.

We thought for quite a few months on what we would change the blog name to be.  We prayed and asked the Lord what He would want it to become and the Lord spoke the word "anthem" to my heart, and "pure" to Shannon's at exactly the same moment.  With wide eyes we put the two words together and got.."PURE ANTHEM".

We believe PURE ANTHEM describes everything about this health adventure we are on with Jesus.  We desperately want everything that we do to be the ANTHEM of what the Lord is doing inside of us. No matter if it's cutting veggies, juicing fruit, washing dishes, running around venues with boxes of t-shirts, or just simply being wives.  We want this beautiful symphony of chaos to be our ANTHEM of love, and how we terribly want our hearts to stay PURE through it all.

We believe Jesus planted LIVING foods for us to eat, and we also believe He has stored everything our bodies need to survive and flourish within the fruits and vegetables!  So this is why on PURE ANTHEM you will find only plant-based, vegan recipes that will help you revitalize your soul, spirit, and body!

God bless y'all,

Brittney and Shannon

Thursday, January 17, 2013

Spanakopita Pastry

(Serves 4)

I was so excited to try a GREEK recipe!  My love for Baklava in the past kept me curious about Greek food, but I never tried vegan-style until now!  And wow!  Was it a home-run hit in our house!  The whole family LOVED it!  It is light, crispy, and oh so tasty!  The cheesy texture of the tofu mixed with the chia seeds and spinach creates a taste and texture that could possibly be sold on the brick roads of Greece!  My dad told me I could make this everyday.... I may take up his offer! ;-)

-3 tablespoon olive oil
-1 yellow onion, minced
-2 tablespoon garlic, minced
-1/2 cup EXTRA FIRM TOFU, smashed well
-1 cup spinach
-4 tablespoon NUTIVA Organic Chia Seeds
-1 teaspoon sea salt
-1/2 teaspoon black pepper
-1/2 cup NUTIVA Organic Coconut Oil, melted for brushing
-1 tablespoon NUTIVE Organic Chia Seeds, for garnish
-1/2 box of Phyllo Dough

1.) Heat the olive oil in a non-stick sauce pan.  When the oil is hot, add the garlic and let sizzle for a couple minutes.  Then add the onions!  ***PRE-HEAT your oven to 350 degrees F.

2.) Once, the garlic and onions are brown and a bit crispy, add in the spinach and stir until the spinach is soft and then remove from heat!  We don't want to kill all those wonderful vitamins, minerals, and amino acids that the spinach contains, we just want it to blend with the flavors of the garlic and onion for just a second!=)

3.) In a medium size bowl, add the tofu, chia seeds, salt, pepper, and onion-garlic mixture and mix well! And then set aside!

4.) Now!  Here is the fun part that is going to make you feel so GREEK!  When you open your box of Phyllo Dough there should be 2 different packages in the box.  Use 1 of them for this recipe!

5.) Be careful, these Phyllo Dough sheets are really thin and will rip easily.  Take one sheet and put in a  baking pan, any baking pan size will work, theoretically.  It really just depends on how you want your pastry to look. Then spread the coconut oil over the first sheet.  Then add another sheet, and spread the coconut oil with a brush.  Add a third sheet. Spread the coconut oil.  Add the fourth sheet.

6.) Now spread about half of the tofu mixture on top of the dough.  Add another sheet of dough over the mixture. And then spread the coconut over the dough.  Repeat this process 3 or 4 more times.  Then add the remaining mixture on top of the dough.  Now add the rest of the sheets of dough on top of the mixtures.  Repeat until the package is gone!=)

**IMPORTANT TIP: Cut your pastries into whatever shape or size you want BEFORE you place it in the oven!  This makes it MUCH easier for you to serve after it has been baked!

7.)  Once you have used all of your dough, brush more coconut oil on top of the pastry and sprinkle with chia seeds!  Put in the oven for 10-15 minutes, or until golden brown!  Make sure it's nice and crispy and enjoy!!

**My Avocado Dill Dip would go wonderful with this recipe!=)

Monday, December 31, 2012

Avocado Dill Dip

Serving size: 1 1/2 cups

My mother-in-law is Persian!!!  Oh my!  Not only does she have the most entricately beautiful Persian features but oh my, oh my does her Persian food taste beautiful!!!=)

What our family enjoys so much about Persian Cuisine is that Persian food's basis is fresh garlic and onion and so many other fresh vegetables! Traditionally, they usually pair with a cucumber yogurt dip to eat with veggies!

Well, even though most Persian families back in Iran would probably faint at the thought of replacing their creamy yogurt with an alternative BUT our plant-based, LIVE eating family has found a creamy, tasty alternative to the traditional Persian yogurt!  Gasp at the thought! =)  My Persian mother smiled when she tasted this recipe and I have a feeling you will, as well!

-1 Avocado (ripe)
-fresh juice of 2 oranges
-fresh juice of 1/2 lemon
-1 teaspoon of BRAGGS Amino Liquid
-1/2 cup fresh dill (reserve 1 tablespoon for garnish)
-1 clove fresh garlic
-1 tablespoon fresh jalapeƱo
-A dash of pepper

-Juice the oranges and lemon in your juicer!  (Omega Vert Juicer preferably;-)  *Drain the excess pulp.

-Pour the fresh juice into the blender and then add all the rest of the ingredients (except the 1 tablespoon of dill for garnish).

-Blend until exceptionally smooth!!!

-Pour into a pretty bowl and top with your tablespoon of dill!  Its a delicious dish and will complement any meal of any culture!


Wednesday, December 26, 2012

The Sickly Sensation Juice

Serving: 1 glass

The Sickly Sensation Juice is a more creative name for the traditional Apple, Carrot, Ginger juice!  I call it the "Sickly Sensation Juice" because this is the best juice to drink when you are feeling under the weather! This juice will boost your immune system to help fight whatever your body is at war with!  Enjoy!

1 Jucier
2 Apples
2 Carrots
1' slice Ginger Root
1' slice Lemon

1.) Juice the apples, carrots, and ginger root.  I suggest putting the ginger root in between juicing the apples and carrots so it mixes well!  Then add the lemon very last, because the lemon will help keep your juicer nice and clean! =)

2.) Pour and enjoy!  This is one of my favored recipes and one I use almost on a daily basis!  Below you can see how serious our family gets with this recipe, our Vitamin D content is flourishing thanks to this great deal on juicing carrots that my brother found at Kroger when we were in Franklin, Tennessee! =)