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

Instagram: @pamelasalzman

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

Serves:12-16

Ingredients:

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
Topping:
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

Instructions

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.

Notes:
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.