Nateur Holiday 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 the holidays.
Name: Pamela Salzman
Job Description: Cooking instructor, cookbook author (“Kitchen Matters” and the brand new “Quicker Than Quick”), and holistic health counselor.
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
Gluten Free Pear-Cranberry Gingersnap Crisp
8 firm, but ripe Bartlett or D’Anjou pears, quartered, cored and chopped 1 cup fresh cranberries
1 teaspoon lemon zest
1 teaspoon orange zest
1 Tablespoon fresh lemon juice
3 Tablespoons fresh orange juice
1 Tablespoon arrowroot
2 cups gluten free flour
1 and 1⁄3 cups muscovado sugar, maple sugar or brown sugar
1 cup old fashioned rolled oats (for GF, look for labeled GF oats)
2 Tablespoons unsulphured molasses (not blackstrap)
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
3⁄4 teaspoon ground cloves
1⁄2 teaspoon sea salt
2 sticks cold unsalted butter or vegan butter, cut into 1-inch pieces or cold unrefined coconut oil
Preheat an oven to 350 degrees.
In a large bowl, toss the fruit with the zests, juices and arrowroot. Transfer to a 13 x 9-inch baking dish.
Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. Blend until the mixture
resembles small peas. This can also be done by hand with a pastry blender. Squeeze with your hands to create small clumps. Topping can also be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
Arrange topping over fruit to cover.
Place baking dish on a rimmed baking sheet and bake for about 50-60 minutes or until the fruit is bubbling.
To halve this recipe, use an 8 x 8 or 9-inch round baking dish. In these photos, I used a 9 x 11-inch oval and multiplied all ingredients by 3⁄4.