- Cooking Time:
- Preparation Time:
- Coarse Sea salt or epsom salt
- Essential oil
- Almond oil
- Food coloring
- Pour 2 cups of your salts (you can use coarse sea salt or Epsom, do not use table salt!) into a large bowl.
- Add 1/2 cup of oil (I like sweet almond oil, but you can use anything, baby oil, palm, avocado, even olive oil).
- Add a few drops of essential oil for scent or food coloring if desired and mix well.
NotesI love making these in different scents and colors to give as gifts. They are wonderful exfoliants, and also moisturize well.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Let Food Be Thy Medicine ... and Medicine Be Thy Food
Breads and Pastry 101
Gluten Free Passover Cookbook for Jewish Celiacs at PesahSee More
Almond or Oat Milk
Roasted Rack Of Lamb Persillade
Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook bookSee More