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Marijuana.Ca 

PURE 

Food Lover Owned Since 2012 

March 2013 - Issue 3 - Vol. 2 

12 Tasty 

Recipes 

Inside! 

Pasta 

Passion? 

We got that 

covered in 

this issue. 

Simple and 

Sweets 

Indulge in 

a treat. 

Low fat 

desserts. 

Canada 

Bring some colour into your kitchen.

13 

7 

9 

4 

10 

11 

8

Issue 3 - March 2013 - Pure Simplicity | 3 

Simplicity 

PURE 


12 

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elit. Aliquam in diam ante. Nam sem lorem, dignissim 

vitae aliquet rhoncus, convallis in sem. Vivamus ac 

metus neque, sit amet semper quam. Maecenas in lacus 

justo. 

6 

18 

4 Rice is Nice 

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adipiscing elit. Fusce placerat mollis elit. 

7 Simple & Sweet 



8 Hearty & Filling 



11 Pasta & Basil 



13 Cups & Bowls 



16 

7 

14 Kitchen Style 



17 Dressings & Greens 



18 Fried Chicken 



19 Truth - Brussels Sprouts 



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elit. Aliquam in diam ante. Nam sem lorem, dignissim 

vitae aliquet rhoncus, convallis in sem.

4 

| Pure Simplicity - Issue 3 - March 2013 

Rice is nice. 

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal 

grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia 

and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to 

data for 2010. 

Onigiri are Japanese rice balls. They’re fun to make and are a staple of Japanese lunchboxes (bento). You can put 

almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with 

mayonnaise.” 

Rice is the seed of the monocot 

plants Oryza sativa (Asian rice) or 

Oryza glaberrima (African rice). As 

a cereal grain, it is the most widely 

consumed staple food for a large part 

of the world's human population, 

especially in Asia and the West Indies. 

It is the grain with the secondhighest 

worldwide production, after 

maize (corn), according to data for 

2010. 

Since a large portion of maize crops 

are grown for purposes other than 

human consumption, rice is the most 

important grain with regard to human 

nutrition and caloric intake, 

providing more than one fifth of the 

calories consumed worldwide by the 

human species. 

There are many varieties of rice and 

culinary preferences tend to vary regionally. 

In the Far East, there is a 

preference for softer and stickier varieties. 

Because of its importance as 

a staple food, rice has considerable 

cultural importance. Rice is often 

directly associated with prosperity 

and fertility. Therefore, there is the 

custom of throwing rice at weddings. 

The traditional method for cultivating 

rice is flooding the fields while, 

or after, setting the young seedlings. 

This simple method requires sound 

planning and servicing of the water 

damming and channeling, but 

reduces the growth of less robust 

weed and pest plants that have no 

submerged growth state, and deters 

vermin. While flooding is not mandatory 

for the cultivation of rice, all 

other methods of irrigation require 

higher effort


Onigiri Japanese 

Rice Balls 

4 cups uncooked short-grain 

white rice 

4 1/2 cups water 

1 cup water 

1/4 teaspoon salt 

1/4 cup bonito shavings (dry fish 

flakes) 

2 sheets nori (dry seaweed), cut 

into 1/2-inch strips 

2 tablespoons sesame seeds 

Yields: 8 Servings 

Wash the rice, combine rice and 4 

1/2 cups water in a saucepan. Bring 

to a boil over high heat, stir occasionally. 

Reduce heat to low; cover. 

After water is absorbed, 15 to 20 

minutes. Let rice rest, for 15 minutes 

to allow rice to cool. 

Combine 1 cup water with the salt. 

Use this water to dampen hands to 

handle rice. 

Divide one portion of rice in two. 

Create a dimple in the rice and fill 

with a heaping teaspoon of bonito 

flakes. Cover with the remaining 

portion of rice and press lightly to 

enclose filling inside rice ball. Gently 

press the rice to shape into a 

triangle. Wrap with a strip of nori. 

Sprinkle with sesame. 

Mushroom 

Risotto 

Mushroom Risotto 

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amet porttitor nec, dignissim ac orci 

2 Tbsp butter 

2 cups flavorful mushrooms cut into 

half inch to inch pieces 

2/3 cup brandy/dry white wine 

5-6 cups chicken stock 

1/3 cup of peeled and minced shallots 

(or 1/3 cup of yellow or white 

onion, finely chopped) 

1 3/4 cups arborio rice 

1/3 cup freshly grated 

Parmesan cheese 

Salt and black pepper 

2 Tbsp chopped fresh parsley 

Yields: 4-6 Servings 

The recipe calls for risotto rice, Italian rice varieties that are high in a 

particular type of starch, with grains that are shorter and fatter than most 

other rices: Arborio, Carnaroli and Vialone Nano are the most famous. 

Bring stock to a simmer. Melt the 

butter in a saucepan over medium 

heat. Add mushrooms and shallots 

and sauté about 5 minutes. Add the 

rice and stir to combine. 

Add brandy, bring to a boil, and reduce 

liquid by half, about 3-4 minutes. 

Add simmering stock, 1/2 cup 

at a time, stirring enough to keep the 

rice from sticking. Stir the rice almost 

constantly. Wait until the stock 

is almost absorbed, add the next 1/2 

cup. Will take about 25 mins. 

Stir in the Parmesan cheese and season 

to taste. Garnish with chopped 

fresh parsley.

Strawberry Topping 

1 pint strawberries, cleaned and 

stemmed 

1/3 cup white sugar 

1 teaspoon vanilla 


Cut about 1/3 of the strawberries in half. In a saucepan over medium high 

heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, 

until thick. Remove from heat. 

In a blender, puree about 1/3 of sauce, then mix back into remainder. Store 

in refrigerator.

Strawberry Topping 




Simple 

& Sweet 

Mocha 

Sponge Cake 

1 tablespoon instant espresso 

1 tablespoon unsweetened 

cocoa powder 

3 tablespoons hot water 

1 tablespoon coffee liqueur 

1 tablespoon chocolate liqueur 

1 cup sifted cake flour 

1 1/2 teaspoons baking powder 


3 egg whites, 3 egg yolks 

1 cup white sugar 

Preheat the oven to 350F Grease two 9 inch round cake 

pans. Dissolve the espresso powder and cocoa powder in 

the hot water; set aside to cool slightly. 

In a large bowl, whip egg whites to soft peaks. Sprinkle 

1/4 cup sugar, whip until stiff. 

In a separate bowl, whip egg yolks with remaining sugar 

until thick and pale, about 5 minutes. Stir in the espresso 

mixture, then flour, baking powder & salt. Fold 1/3 of 

the egg whites into the batter until very well mixed, then 

gently fold in the remaining egg whites. Divide the batter 

into pans. 

Bake for 25 to 30 minutes.

8 

| Pure Simplicity - Issue 3 - March 2013 

Hearty 

& Filling 

This easy German 

recipe is one of our 

favorites. 

Boneless pork 

chops can also be 

substituted for 

veal and taste 

excellent! 

Wienerschnitzel 

Wienerschinitzel 



1 1/2 pounds veal cutlets 

1/2 cup all-purpose flour 

3 tablespoons Parmesan cheese 

2 eggs 

1 teaspoon minced parsley 


1/4 teaspoon pepper 

1 pinch ground nutmeg 

2 tablespoons milk 

1 cup dry bread crumbs 

6 tablespoons butter 

4 slices lemon 


Place each veal cutlet between two 

pieces of plastic wrap, and pound 

with the flat side of a meat mallet 

until about 1/4 inch thick. Dip in 

flour to coat. 

In a medium bowl, stir together the 

Parmesan cheese, eggs, parsley, salt, 

pepper, nutmeg and milk. Place 

bread crumbs on a plate. Dip each 

cutlet into the egg mixture, then 

press in the bread crumbs to coat. 

Place coated cutlets on a plate and 

refrigerate for 1 hour or overnight. 

Melt butter in a large skillet over 

medium heat. Cook the breaded 

cutlets until browned on each side, 

about 3 minutes per side. Remove 

to a serving platter, and pour the 

pan juices over them. Garnish with 

lemon slices.


Garlic Roast Beef & Gravy 

3 lb top sirloin premium oven roast 

5 cloves garlic, minced 

1 tsp salt 

1 tbsp vegetable oil 

3/4 tsp pepper 

1/4 tsp dried thyme 

1/4 cup red wine (optional) 

2 cups sodium-reduced beef broth 

2 tbsp all-purpose flour 


Place roast, fat side up, on rack in 

roasting pan. Mash garlic with salt 

into paste; stir in oil, 1/2 tsp of the 

pepper and thyme. Spread all over 

roast. 

Oven-sear roast, uncovered, at 450°F 

for 25 minutes. Reduce heat to 

325°F; roast for about 80 minutes. 

Transfer to cutting board; tent with 

foil. Let stand for 10 min. Reserve 

juices. 

Place roasting pan over medium high 

heat. Add wine, whisking up brown 

bits. Add broth, pepper and juices 

from roast; bring to simmer. 

Whisk flour with 1/4 cup water; 

whisk into pan. Bring to boil, whisking 

constantly. Reduce heat and 

simmer for about 3 minutes or until 

thickened; strain. Serve. 

Garlic Roast Beef 


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Pasta 


& Basil 

Lobster Pasta 

1 large (2 pound) fresh lobster 

3 tablespoons butter 

1 large onion, chopped 

1 bunch of fresh basil, chopped 

3 cloves garlic, chopped 

1 can diced tomatoes 

4 tablespoons olive oil 

4 teaspoons salt 

1 teaspoon black pepper 

1 tablespoon ground cinnamon 

1 cup heavy cream 

1 package dried spaghetti 

1 tablespoon butter 

1 clove garlic, minced 

1 bunch fresh parsley, chopped 


Growing Basil 

Bring a pot of water to a boil. Add 

the lobster & cook until bright red. 

As soon as the lobster starts cooking, 

melt 3 tablespoons of butter in a 

large skillet over medium heat. Add 

the onion and 3 cloves of garlic and 

basil. Cook and stir just to release 

the liquid. Do not let them brown. 

When the lobster is done place it on 

a cutting board and use a big knife 

to cut it in half lengthwise. Place the 

halves meaty side down into the skillet 

with the onion and garlic. Cook 

for about 3 minutes. 

Bring another pot of water to a boil 

and season with a little salt. Add the 

spaghetti and cook for 8 minutes, or 

until tender. 

Add the tomatoes to the skillet bring 

to a boil. Add the olive oil, salt, pepper 

and cinnamon. Cook for about 

7 min. Slowly pour in the cream, 

stirring constantly. The sauce will 

become a nice pink color. Turn the 

heat down to medium-low. 

Drain the spaghetti. Stir in the remaining 

butter and garlic. Pour the 

tomato sauce over the spaghetti and 

arrange the two lobster halves in the 

center. 

Start seed indoors four to six weeks before last frost. Fill flats with equal parts perlite, vermiculite, and peat. Press 

soil slightly to eliminate air pockets. Dampen soil. Drop one to two seeds into each container. Cover lightly with soil. 

Cover containers with clear plastic kitchen wrap leave in a sunny window.

12 | Pure Simplicity - Issue 3 - March 2013 

This entrée falls 

somewhere between 

a soup and a noodle 

dish. You can eat 

it with chopsticks, 

but be sure to have 

spoons around to 

catch the broth. 

Udon-Beef Noodle Bowl 




8 ounces uncooked udon noodles 

(thick, round fresh Japanese wheat 

noodles) 

1 1/2 teaspoons bottled minced 

garlic 

1/2 teaspoon crushed red pepper 

2 cans low-salt beef broth 

3 tablespoons low-sodium soy sauce 

3 tablespoons sake (rice wine) or 

dry sherry 

1 tablespoon honey 

Cooking spray 

2 cups sliced shiitake mushroom 

caps 

1/2 cup thinly sliced carrot 

8 ounces top round, thinly sliced 

3/4 cup diagonally cut green onions 

1 (6-ounce) bag prewashed baby 

spinach 

Cook noodles according to package directions; drain. Place garlic, pepper, 

and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 

minutes. Combine soy sauce, sake, and honey in a small bowl; stir with a 

whisk. 

Heat a large nonstick skillet coated with cooking spray over medium-high 

heat. Add mushrooms and carrot; sauté 2 minutes. Stir in soy sauce mixture; 

cook 2 minutes, stirring constantly. Add vegetable mixture to broth 

mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir 

in noodles, green onions, and spinach. Serve immediately. 


Shimeji Mushroom Noodles 

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elit, auctor sit amet porttitor nec

Cups 


Gazpacho 

4 cups tomato juice 

1 onion, minced 

1 green bell pepper, minced 

1 cucumber, chopped 

2 cups chopped tomatoes 

2 green onions, chopped 

1 clove garlic, minced 

3 tablespoons fresh lemon juice 

2 tablespoons red wine vinegar 

1 teaspoon dried tarragon 

1 teaspoon dried basil 

1/4 cup chopped fresh parsley 

1 teaspoon white sugar 

Salt and pepper to taste 

& Bowls 


In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, 

lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still 

slightly chunky. Chill at least 2 hours before serving. 

Noodles with Shimeji Mushroom 

7 ounces dried Japanese 

style noodles 

1/2 cup olive oil 

2 garlic cloves, minced 

6 ounces shimeji mushrooms 

2 tablespoons soy sauce 

2 teaspoons miso paste 

salt and pepper 

2 tablespoons finely minced parsley 

Bring a saucepan of water to a boil 

and cook the noodles according instructions. 

Heat the oil in a skillet 

over a low heat and add the garlic 

cloves. Saute until fragrant. 

Turn up the heat & add the shimeji 

mushrooms and saute until the 

mushrooms are soft. Lower the heat 

and add a ladleful of cooking water 

from the noodles, the soy sauce, and 

the miso paste. Stir until the miso is 

dissolved. Season with salt & pepper 

and seave the sauce to simmer. 

Drain the noodles and add them to 

the sauce. Stir well to coat every 

noodle & serve with chopped parsley


Kitchen 

& Style 

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diam in sodales fermentum, dolor purus bibendum diam, at porttitor ipsum. 


adipiscing elit. Mauris non 

laoreet ante. Suspendisse aliquet velit 

ut lacus dignissim dapibus. Class aptent 

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Class aptent taciti sociosqu ad litora 

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himenaeos. Nulla a imperdiet 

nibh. Phasellus imperdiet malesuada 

justo eu mattis. Donec metus sapien, 

egestas quis fermentum ac, gravida 

eget orci. Duis eu felis magna, quis 

sollicitudin felis. Nulla ultrices quam 

ac erat varius ornare. Donec facilisis 

bibendum turpis in vestibulum. 








sed vehicula neque molestie ut. 

Class aptent taciti sociosqu ad litora 

torquent per conubia nostra, per inceptos 

himenaeos. Nulla a imperdiet 

nibh. Phasellus imperdiet malesuada 

justo eu mattis. Donec metus sapien, 

egestas quis fermentum ac, gravida 

eget orci. Duis eu felis magna, quis 

sollicitudin felis. Nulla ultrices quam 

ac erat varius ornare. Quisque ligula 

lacus, dignissim et interdum ut, aliquam 

a ante. Donec facilisis bibendum 

turpis in vestibulum. 

Red Bowl 



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tempor eget et diam. Nullam tincidunt, 

sem eget tristique tristique, lorem 

ipsum faucibus lectus, sit amet 

dignissim dolor lorem a lectus. Proin 

sapien ipsum, vestibulum at facilisis 

nec, feugiat at lacus. Morbi egestas 

nisi eu quam feugiat congue. Proin 

elementum dictum nibh, id convallis 

velit porta ut. Pellentesque habitant 

morbi tristique senectus et netus 

et malesuada fames ac turpis egestas. 

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quam, sit amet lacinia justo libero 

quis neque. Donec gravida dolor sed 

mi dapibus consectetur.








sed vehicula neque molestie 

ut. Class aptent taciti sociosqu ad 

litora torquent per conubia nostra, 

per inceptos himenaeos. Nulla a imperdiet 

nibh. Phasellus imperdiet 

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metus sapien, egestas quis fermentum 

ac, gravida eget orci. Duis eu 

felis magna, quis sollicitudin felis. 

Nulla ultrices quam ac erat varius 

ornare. Quisque ligula lacus, dignissim 

et interdum ut, aliquam a ante. 

Donec facilisis bibendum turpis in 

vestibulum. 

Praesent quis ipsum in quam congue 

tempor eget et diam. Nullam 

tincidunt, sem eget tristique tristique, 

lorem ipsum faucibus lectus, 

sit amet dignissim dolor lorem a 

lectus. Proin sapien ipsum, vestibulum 

at facilisis nec, feugiat at lacus. 

Morbi egestas nisi eu quam feugiat 

congue. Proin elementum dictum 

nibh, id convallis velit porta ut. Pellentesque 

habitant morbi tristique 

senectus et netus et malesuada fames 

ac turpis egestas. Praesent fringilla, 

magna vitae gravida ultricies, ligula 

nisl placerat quam, sit amet lacinia 

justo libero quis neque. Donec gravida 

dolor sed mi dapibus consectetur. 

Nam leo sem, facilisis ac adipiscing 

mollis, commodo at lorem.


Dressing 

& Greens 

Romaine Salad 

with Spicy Caesar Dressing 

1 tablespoon prepared mayonnaise 

1 teaspoon Dijon mustard 

1 teaspoon freshly ground pepper 

1 teaspoon pureed canned chipotles 

1 teaspoon Worcestershire sauce 

Few drops of hot pepper sauce 

1 tablespoon fresh lime juice 

1 teaspoon capers 

5 anchovy fillets 

8 cloves garlic 

1 cup olive oil 

2 tablespoon red wine vinegar 

Salt and freshly ground pepper 

24 romaine leaves 

Good 

Greens 

3 tablespoons olive oil 

Salt and freshly ground pepper 

2 - ounce piece of parmesan cheese, 

shaved 

Grilled croutons 


Put all ingredients, except the oil 

and vinegar, in a food processor and 

process until blended. Slowly mix in 

the oil, then mix in the vinegar. If 

too thick, add a little water. 

Brush the leaves of romaine on both 

sides with the olive oil and season 

lightly with salt and pepper. Grill 

on each side for 30 seconds. Place 

6 leaves on each plate, drizzle with 

the dressing and garnish with shaved 

cheese and croutons. 

The Goodness of Cucumber 



The cucumber is a 

creeping vine that roots 

in the ground and grows 

up trellises or other supporting 

frames, wrapping 

around supports with 

thin, spiraling tendrils. 

The plant has large leaves 

that form a canopy over 

the fruit. Cucumbers are 

usually more than 90% 

water.


Fried Chicken 

with Collard Greens 

1/4 cup salt 

4 tbs white pepper 

4 tbs garlic powder 

4 tbs onion powder 

2 tbs cumin 

2 tbs mustard powder 

3/4 cup paprika (spanish) 

2 tbs chili powder 

4 tbs ground black pepper 

1/2 tsp ground cayenne pepper 

2 tbs thyme (dry) 

2 tbs basil (dry) 

2 tbs oregano (dry) 

Whole 3 1/2 lb chicken 

6 tbs seasoning mix, above 

1/4 cup worcestershire sauce 

1/4 cup hot sauce or pepper sauce 

2 bunches collard greens 

3 tbs butter 


consectetur adipiscing elit. Ut est 

elit, auctor sit amet porttitor nec. 

Combine in a bowl. Place a sifter on 

a plate. Sift spices 3 times and pour 

back in bowl. Pour any seasoning 

left in sifter after last sifting back in 

bowl. Stir a couple of times with a 

spoon. Store in a spice container. 

Preheat oven to 350 degrees. Take a 

whole, 3 1/2 pound chicken. Cut into 

8 pieces (or ask butcher to do it). 

Place pieces in a large bowl. Add 2 

tbs Seasoning mix, 1/4 cup Worcestershire 

sauce, and 1/4 cup hot sauce 

(or pepper sauce) into the bowl and 

run into chicken. Then place the 

chicken onto a sheet pan and into the 

oven. Completely cook chicken (approximately 

20-25 minutes). Remove 

from oven, let cool, and place into 

refrigerator to chill. 

Take 2 bunches of collard greens. 

Clean and remove stems. Cut into 1 

1/2-inch squares. Wash thoroughly 

and set aside. 

Heat an 8-quart pot on medium 

flame. Add 3 tbs butter and melt. 

2 cups onions, 1 cup bell pepper, 1 

cup celery, 1 tbs fresh chopped garlic 

and 2 tbs seasoning mix. Stir and 

cook for 15 minutes. Then, deglaze 

the pan by stirring in 3 cups chicken 

stock. Reduce flame to low. Next, 

slowly add the greens. When all the 

greens have been added, stir and 

cook for an additional 15-20 minutes. 

Heat an 8" skillet on medium flame. 

When skillet is hot, add 1/2 lb bacon 

(diced into 1/2-inch squares). Render 

until crispy, and golden brown 

(approximately 15 minutes). When 

cooked, add the bacon and fat to the 

simmering collard greens. Continue 

simmering until greens are tender. 

Make have to add more chicken 

stock, if necessary. 

Take 2 bowls and 1 package corn 

tortilla chips (chips may be flavored 

with tomates, be creative).. Place a 

handful of chips in a food processor 

and pulse several times until they 

are in small pieces, but not dust. 

Continue grinding until there are 

2 cups ground chips. (Note: If you 

don't have a food processor, simply 

crumble the chips by hand.) Place 

chips in bowl #1. Also add 4 cups 

flour, and 2 tbs seasoning mis. In 

bowl #2, add 3 eggs and 2 cups 

milk, whip ingredients. 

Make a mini-deep fryer by heating 

a 4-6 quart pot on a high flame, 

adding 6 cups corn oil and heating 

to 360 degrees.

Simplicity 

PURE 


Editor Notes 

Ms Fiona Walters 

Editor-in-Chief 

Pure Simplicity 

Food Magazine 


adipiscing elit. Duis malesuada, libero ac 

facilisis condimentum, ante arcu pulvinar 

sem, nec tempor nisl augue ut leo. Suspendisse 

potenti. Maecenas pharetra magna at 

elit mattis dictum. Donec erat massa, porta 

ut hendrerit sit amet, eleifend eget justo. 

Nulla facilisi. Praesent non metus dolor, 

vel bibendum odio. Aliquam ac nisi facilisis 

diam facilisis ultrices. 

The Truth About 

Brussel Sprouts 

Praesent quis ipsum in quam congue tempor eget et diam. 

Nullam tincidunt, sem eget tristique tristique, lorem ipsum 

faucibus lectus, sit amet dignissim dolor lorem a lectus. Proin 

sapien ipsum, vestibulum at facilisis nec, feugiat at lacus. 

Morbi egestas nisi eu quam feugiat congue. Proin elementum 

dictum nibh, id convallis velit porta ut. Pellentesque habitant 

morbi tristique senectus et netus et malesuada fames ac turpis 

egestas. 

Praesent fringilla, magna vitae gravida ultricies, ligula nisl 

placerat quam, sit amet lacinia justo libero quis neque. Donec 

gravida dolor sed mi dapibus consectetur. Proin ultricies 

auctor condimentum. In hac habitasse platea dictumst. In 

semper arcu rhoncus massa tincidunt facilisis. Nam pulvinar 

laoreet mauris, nec viverra nulla consectetur nec. Nullam 

suscipit eros ut diam congue sit amet consequat sem iaculis. 

Fusce tempor tincidunt massa non tincidunt 

Nunc sollicitudin metus vitae mi malesuada 

in aliquam diam interdum. Curabitur ac leo 

nisl, sit amet ullamcorper velit. Nulla facilisi. 

Vivamus mollis molestie auctor. Proin 

eleifend, metus at cursus rutrum, mauris 

sapien dictum mauris, condimentum malesuada 

nibh magna ut arcu. 

Cras et dui sapien. Suspendisse potenti. 

Sed dictum bibendum ligula quis dignissim. 

Nam convallis leo et est molestie scelerisque. 

Etiam ut est non justo sollicitudin rutrum. 

Donec et lacus eros. Curabitur vestibulum 

quam non felis dapibus imperdiet. Curabitur 

id est nec ligula fermentum pretium 

sed at lorem. Ut congue, leo eget laoreet 

consectetur, elit sapien blandit velit, in tristique 

nunc nunc sagittis elit. Ut neque nibh, 

rutrum vel euismod mattis, mollis quis arcu. 

Pure Simplicity 

55 Station Street, 

Nanaimo, BC, Canada 

555.555.5555 

email@address.com 

www.website.com

Simplicity 

PURE 


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