Nateur Cooking With Pamela Salzman
Ultimately, what you put in your body, shows up on your face. We’ve rounded up some of our favorite wellness experts to share their go-to recipe for glowing skin.
Job Description: Cooking instructor, cookbook author (“Kitchen Matters” and the brand new “Quicker Than Quick”), and holistic health counselor.
Eat this for: Keep Inflammation at bay and boost immunity.
Time & Place: Anytime! I actually love soup all year and for breakfast, too.
Skin Food: Turmeric, garlic, and homemade chicken broth (if using).
Relieving Recipe to treaty anxiety: Making my morning tonic is a moving meditation and my ritual. I have a few that are my go-to. This one is calming, but keeps me focused: whisk 1 tsp reishi powder, 2 tsp raw cacao, a pinch of ground cinnamon with 3/4 c warm water, 1/2 c warm almond milk, and 2 tsp honey.
COVID-19 Silver Lining: Having all my kids in the house with my husband and me; loads of family meals.
Skincare Mantra:Always remove makeup before bed, lots and lots of water during the day, sunscreen, sunscreen, sunscreen, exfoliation, a diet high in antioxidants, and no fried food, ever
TUMERIC CHICKEN SOUP WITH BUTTERNUT SQUASH NOODLES
*From Pamela’s new cookbook “Quicker Than Quick”
- 2 tsp unrefined cold-pressed olive oil
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1-inch piece of fresh ginger, peeled and grated or thinly sliced
- 4 large garlic cloves, thinly sliced
- 2 tsp ground turmeric
- 1/8 tsp ground cumin
- 1/8 tsp coriander
- 1/8 tsp cayenne or to taste
- 1 tsp sea salt + more to taste (depending on saltiness of the stock)
- A few grinds of black pepper or to taste
- 8 c chicken stock, vegetable broth, or miso-based stock, preferably homemade
- (optional) cooked, shredded chicken, preferably poached ½ cup per person
- (optional)cooked noodles (1/2 cup per person or as you prefer) or raw butternut squash noodles
- fresh herbs like dill, parsley, or cilantro
Heat the oil in a large saucepan or soup pot over medium heat. Add the carrots and celery and sauté for 3 minutes. Stir in the ginger and garlic and all the ground spices and cook until fragrant, about 60 seconds. Add salt and stock and stir to combine.
Bring to a boil, lower the heat to a simmer and cook partially covered until the vegetables are tender, about 18 to 20 minutes. If using chicken, add the cooked chicken to the pot after the soup has been simmering for 15 minutes (essentially, you are warming the chicken in the soup for 3 to 5 minutes). If you are using butternut squash noodles, add them with the chicken as well, and cook them 3 to 5 minutes. Taste for seasoning.
For those who want pasta noodles, place the cooked noodles in each individual bowl and ladle soup on top. Garnish with fresh herbs if desired. Store leftover soup and cooked noodles separately.