Pears for Healthy Digestion

Dry weather and oily, rich winter foods can cause constipation, gas and bloating. If your digestion suffers in the winter because the air is so dry and the meals are heavier, pears are a perfect antidote.

Pears are loaded with flavonols, plant nutrients that provide anti-inflammatory and anti-oxidant support. They are high in pectin, a sugar loaded with galacturonic acid, which coats and soothes the intestines to reduce symptoms of heartburn, ulcers, GERD, acid reflux, and colitis. Pear fibers bind with bile acid in the intestines, making them soothing and easily digestible. They are an important part of a low-allergy diet and. In my native Italy, they are one of the first foods given to infants.

These recipes also feature cardamom and olive oil, both of which support digestion in crucial ways.

Cardamom is a fragrant and floral spice native to Southeast Asia that reduces gas and bloating. Its warming and soothing quality makes it a perfect pairing to pears.

Olive oil is a polyunsaturated fat that hails from various parts of the world, including Greece, Syria, and Italy. First cold press olive oil is high in anti-inflammatory polyphenols, which reduce risk of heart disease, maintain a balanced cholesterol profile, and reduce the overgrowth of ulcer-inducing helicobacter pylori bacteria in the intestines. 

Pear, Almond, and Chocolate Muffins

These delicious muffins are more like dessert. They are gluten-free, (almost) dairy-free, and free of refined cane/beet sugar (adapted from the Five and Spice blog).

You will need:

  • 2 cups almond flour (I like Bob's Red Mill brand or you can make your own in a food processor)

  • ½ cup rolled oats (replace this with more almond flour if you want grain-free muffins)

  • a pinch of sea salt

  • ½ teaspoon each: nutmeg, cinnamon and cardamom

  • ¼ cup maple syrup

  • ¼ cup olive oil

  • ¼ cup coconut milk

  • 1 teaspoon vanilla extract

  • 1 large egg

  • ½ cup chopped dark chocolate

  • 1 small pear, diced into little pieces

Heat your oven to 375 degrees and grease a muffin pan with olive oil.

In a medium bowl, stir together the almond flour, oats, spices, and salt. Make a well in the center of the dry mix and add the maple, oil, coconut milk, vanilla, and egg. Whisk these together and then fold dry ingredients into wet until mostly smooth and fully combined.

Add the chopped chocolate and pear at the end. 

Spoon the batter into muffin tins, filling each cup almost to the top. Bake until brown and a toothpick inserted into a muffin comes out clean, 15-18 minutes. Allow to cool for 10 minutes in the pan before removing and serving.

These muffins are best eaten the day they are made.

Pear Almond Cake

This light, fluffy tart is a wonderful brunch addition or a simple treat to serve at the end of a holiday meal.

You will need:

  • 2 cups almond flour

  • 1/2 cup oat flour (buy flour or make it by grinding rolled oats in your blender or food processor)

  • a pinch of sea salt

  • 1/2 teaspoon each: cinnamon and cardamom

  • 1/4 cup maple syrup

  • 1/4 cup olive oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1 egg

  • 1 pound Anjou pears

  • lemon juice and water

Preheat oven to 350 degrees. Oil a 9 inch pie plate or cast iron skillet with olive oil.

Slice pears in half, core them, and then slice each half into about 3 smaller slices. Place these slices them in a bowl of lemon juice and water to keep them from browning. Set aside.

In a large bowl, stir together flours and spices. Make a well in the center and add the rest of the ingredients, minus the pears. Whisk these together, then incorporate them with the dry ingredients. 

Pour batter into greased pan. Pat pears dry and arrange them in a circle over the batter. Bake for 25 minutes and cool for 10 minutes before serving.

Would you like to learn more about which foods are ideal for you? 

Try a free initial consultation with Lisa.

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Pear, Brussels Sprout, and Fig Salad

September is here, the full moon is just past, and everything in the garden is finding its peak ripeness.

Start reveling in the culinary delicacies of fall.

PEAR, BEET + FIG SALAD

You will need:

  • 2 pears, chopped

  • 2 cups Brussels sproouts

  • 6 fresh figs (or 3 dried figs), cut into small pieces

  • 1/4 cup organic hazelnuts or almonds, chopped

  • 2 tablespoons of your best olive oil

  • 1 Tablespoon balsamic vinegar

  • Salt and pepper to taste

Preheat oven to 425 degrees. Rinse Brussels sprouts, chop in half, and toss with salt and olive oil. Arrange on a cookie sheet so that they are not touching. Roast for 20 minutes.

Place in a large serving bowl.

Chop pears and figs.

Add them to the sprouts and mix gently.

Add figs and nuts, toss with olive, vinegar, mustard, salt and pepper, and let stand for 5 minutes before serving.

Enjoy!

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