A Plant-Based Easter Menu

Maybe you are vegetarian or vegan and need some inspiration for your menu.

Maybe you need some delicious options for a vegetarian or plant-based family member.

Or, perhaps you are struggling with what to serve for for someone with food allergies?

Whatever your situation is, I've got you covered. All of my recipes are free of meat, dairy, eggs, and there are plenty of gluten-free, grain-free, and soy-free options!

And, if brunch is your style, be sure to scroll to the bottom for some delicious brunch ideas!

Let's start things out with some color! How about some Creamy Carrot Soup with Fresh Basil? This sweet and mellow soup is a wonderful way to use the new carrots of spring. Not only does it come together quickly, but it reheats easily so if you're making a batch for dinner, why not make some extra and save your leftovers for lunch?

It wouldn't be spring without a fresh green salad! I like a simple mix of organic baby greens, green onions, radishes, and this simple Green Goddess Dressing. This dressing is one of my favorites because it uses avocado for its creamy base instead of heavy mayo.  I love the fresh herb taste and its bright green color!

I like the idea of keeping this menu light and simple so let's skip the complicated rolls and whip up some cornbread instead. This cornbread is absolutely delicious, but what I love even more than the taste is that I've made it over a dozen times and it's always turned out perfectly. I love having a recipe that I can count on!

And onto the main course! This Spicy Tofu and Spelt Berries is beautiful and hearty-- no carving required! Since this can be served as a cold dish it also travels well and is perfect for taking to a family dinner. The only challenge will be sharing with others!

And now for my brunch enthusiasts! I usually like to create a mix of sweet and savory options for a brunch so I love starting things off with these Zucchini and Ginger Spelt Muffins. They are sweet, but nicely balanced with the zucchini, ginger, and spelt flour. 

And continuing on the sweet theme, how about some breakfast quinoa? I love the idea of setting up a "toppings bar" for guests and letting them add their own milk, dried or fresh fruit, nuts, cinnamon, and nutmeg. What toppings would you choose?

I tend to be more of a savory breakfast person myself so I always make sure there is a hearty option in the mix. Enter this Yam and White Bean Hash. This hash starts with a base of crispy yams and potatoes, sautéed greens, white beans, and lots of flavor from onions, garlic, and a variety of spices.  It's loaded with fiber and packs a whopping 26 grams of protein per serving! Now there's a way to start your day!

Let's not forget the beverages! Skip the mimosas and opt for this Blood Orange Spritzer. This sweet, fizzy spritzer tastes spectacular and helps to ease stress, PMS symptoms, bloating, constipation, headaches, insomnia, and fatigue. That's one powerful drink!

What are your favorite vegetarian, vegan, and plant-based dishes for Easter?

A Plant-Based Valentine's Day Menu

I've never been one to celebrate Valentine's Day. Early Valentine's Days in my relationship consisted of me avoiding everything red, begging my partner not to buy me flowers, and rolling my eyes at everyone making special dinner plans. 

Then something weird happened. Last Valentine’s Day I found myself buying a Valentine’s Day card, going out to dinner, and bawling my eyes uncontrollably while watching The Vow. Apparently I’ve been reformed. 

I’m still not going to be cutting out paper hearts or buying flowers, but I think it’s fair that we talk about food. 

For starters, let’s talk appetizers.  Should we serve something hot like these jalapeno pickled carrots? Or something mildly spicy like these roasted radishes?

For drinks, let's skip the traditional red wine and find some creative options. How about a Love Your Liver Juice loaded with enzymes and antioxidants? Or perhaps this divine Blood Orange Spritzer with seasonal citrus?

Getting hungry?  Would you prefer a hearty Kale Caesar Salad with these homemade crusty croutons? Or a sweet salad with mizuna, roasted cherries, cashews, and a balsamic glaze? (Note: since mizuna and cherries are terribly out of season, at least where I live, I would recommend substituting arugula and dried cherries instead.)

For our entrée, how about these beautiful raw beet raviolis? Or perhaps, some creamy broccoli and fennel soup instead?

Let’s not forget the most important part: dessert!

Do you like chocolate? I have just the thing! Try this creamy Chocolate Superfood Pudding that will energize your body and your tastebuds! 

Craving something cold? Then indulge yourself with these frozen Chocolate Covered Banana Bites with Sea Salt! (Bet you can’t eat just one!)

What's on your Valentine's Day menu?

Rosemary and Sea Salt Roasted Pecans

Let's ring in the New Year right.

Let's grab our favorite beverage (I highly recommend this ginger spritzer or a cranberry rosemary refresher), our coziest blanket, and a handful of salty snacks. Let's curl up watching a good movie that makes us cry... play a board game with friends and have so much fun laughing that it hurts... or perhaps spend the evening batting a pretend mouse around with some felines.  There are lots of great ways to celebrate the New Year; just don't forget the snacks.

Wishing you health and happiness in 2013!

These rosemary and sea salt pecans are incredibly addictive. You've now been warned: do not make these on an empty stomach. The first time I made these, I think I ate about a cup in one sitting. This is serious business.

When roasting nuts, it's important to roast them at no higher than 170 degrees F because high temperatures cause nuts to break down their fats and produce free radicals. (This is also why you never want to use olive oil for high temperature cooking.)  To get around this, you can gently roast the nuts in the oven at 170 degrees F or, if you prefer a raw version, use a food dehydrator at an even lower temperature.

Note: I tried a batch of these in my dehydrator at 110 degrees F for 6 hours and they did not get the same "roasted" flavor as in the oven, but they were toasty and delicious all the same.

Rosemary and Sea Salt Pecans
Makes 2 cups

2 cups whole pecans
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon coarse sea salt (or more to taste)

Preheat oven to 170 degrees F.  Toss pecans with oil, rosemary, and salt.  Lay flat on sheet pan and bake for 15 - 20 minutes, or until nuts are toasted.

Recipe shared at Weekend Wellness.

Gluten-Free & Vegan Mushroom Gravy

When I was growing up, gravy was always one of my favorite parts of holiday meals. I was one of those people who would cover their entire plate in gravy if they could.  I didn’t even care if it touched the cranberry sauce.

Once I went vegetarian and then vegan, gravy was one of the things that I missed most at the holidays.  Until, of course, I discovered that you can make a fabulous gravy with mushrooms that (dare I say it?) tastes even better than the original. 

With Christmas quickly approaching, I have been experimenting with different mushroom gravy recipes and have come to love this one the best.  It’s gluten-free and vegan, which means it can be enjoyed by everyone at your table this holiday season.

This gravy gets its rich flavor and color from sautéed button mushrooms along with hearty spices like sage, thyme, and rosemary. I wanted this gravy to be really satisfying so I added some healthy fats by blending in some raw cashews. If you have nut allergies, simply omit the cashews and decrease the vegetable broth by about a half cup. If you desire a smooth gravy (or perhaps want to hide the fact that this was made with mushrooms), simply blend the gravy when it is done cooking.  

P.S. If you live in Seattle, don't miss FIT + FIERCE + FABULOUS on Sunday, January 13th from 9 am to 1 pm! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blast dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! This workshop is going to be loads of fun and there's nothing else like it in the city! The early bird registration ends soon so sign up now to save $50!  

Gluten-Free and Vegan Mushroom Gravy
Makes about 5 cups

1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
8 oz button mushrooms, chopped
1 teaspoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary, crushed
5 cups vegetable broth
1/2 cup raw cashews
2 tablespoons Bragg's liquid aminos
1 teaspoon apple cider vinegar
2 tablespoons nutritional yeast
1/4 cup arrowroot powder
Freshly-ground sea salt and pepper to taste

Add olive oil to a pot over low-medium heat.  Add onion and garlic and cook for about 3 minutes, or until onion is translucent.  Stir in mushrooms, sage, thyme, rosemary, and continue to cook for an additional 5 minutes or until mushrooms start to become tender.  

While mushrooms are cooking, add vegetable broth and cashews to a blender and blend until smooth.  Add the liquid to the pot and bring to a simmer. 

Meanwhile, in a small bowl, whisk together the liquid aminos, apple cider vinegar, nutritional yeast, and arrowroot powder to form a thick paste. Add mixture to pot slowly, whisking constantly to ensure that paste dissolves.  Bring to a boil and boil 1 minute, stirring constantly, then remove from heat.  Add salt and pepper to taste and serve. 

Note: if making ahead of time and reheating, you might need to add a little water during the reheating if the gravy is too thick. 

Garlicky Mashed Cauliflower and Parsnips

This time of year is madness. Everyone is trying to get a million things done. Presents in need of wrapping seem to grow exponentially. Last-minute holiday cards need to be signed and mailed. Packages need to be shipped.  And don't even get me started on the lines at the post office. *shudder*

To make matters worse, I am constantly surrounded by sugary treats and heavy meals. I don't know about you, by my body is rebelling. Even looking at another holiday cookie makes me feel a little ill. I think it's time to get back to the basics and get some more veggies into my diet, snap!

In planning my holiday menu, I've been looking for ways to "lighten up" some traditional favorites.  There is nothing wrong with mashed potatoes, but I've recently discovered this mock version that I love even more than the original. Plus, it only involves 4 ingredients and can be made in under 15 minutes. Yes, please!

So what's in it, you ask?  Pureed cauliflower and parsnips combined with a little garlic and olive oil.  Yum! It's the perfect (lighter) side to your holiday meal and goes fabulous with my gluten-free and vegan mushroom gravy (recipe coming soon!).  Enjoy!

P.S. If you live in Seattle, don't miss FIT + FIERCE + FABULOUS on Sunday, January 13th! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blast dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! The early bird registration ends soon so sign up now to save $50!  

Garlicky Mashed Cauliflower and Parsnips
Serves 4

4 cups chopped cauliflower florets
2 cups chopped peeled parsnips
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
Freshly-ground black pepper and sea salt to taste

Bring a pot of water to a boil. Add the cauliflower and parnsips and cook until tender, about 10 minutes. Reserve about 1/4 cup of the cooking liquid, drain well, and then transfer the cauliflower, parnsips, and minced garlic to a food processor.  Add oil and a little water, 1 tablespoon at a time (as needed), and puree until smooth. Season with salt and pepper and serve.

Gluten-Free Quinoa Stuffing

Potlucks are always the answer during the holidays. This is already a crazy time of year and planning a holiday party can be stressful enough without having to worry about feeding a large group of people. I am a big fan of potlucks, but it can be tough to find a dish that can transport well, tastes okay hot or cold, and will feed a variety of people with different eating styles.

If you live in Seattle, you usually need to plan a dish that can satisfy meat-eaters, vegetarians, vegans, kids, gluten-free folks, and people with food allergies alike. In the past, lentil loaf was always my go-to potluck item. But lately, I've been eating too much lentil loaf and it was time for something new. Enter quinoa stuffing.

This dish is basically a hearty quinoa salad with the comforting flavors of stuffing and, even better, it fits all the requirements for a potluck.  Protein-packed and healthy without "tasting healthy"? Check. Gluten-free, soy-free, vegan, and satisfying for the carnivores? Check. Mushroom-free for picky eating kids? Check. Now go forth and potluck!

Whether you're attending a potluck this holiday season or just looking for healthy dinner options to add to your holiday menu, this one fits the bill.  I love using multicolored quinoa for more color in this dish and I think the red quinoa is especially pretty. If you're concerned about nut allergies, this can easily be made without pecans.

Gluten-Free Quinoa Stuffing
Serves 6

1 cup quinoa

2 cups vegetable broth 

1 cup pecans

1 teaspoon dried sage

1 teaspoon dried thyme

1 tablespoon coconut oil

1 small yellow onion, chopped

2 cloves garlic, minced

3 stalks celery, diced

1/4 cup chopped fresh Italian parsley

Rinse quinoa and place in a large saucepan.  Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.  Remove lid and fluff with a fork.

Preheat oven to 250 degrees.  Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes.  (I recommend watching the pecans because they can easily start to burn). Remove them from the oven. Add the pecans to a food processor.  Coarsely chop while adding the sage and thyme.  Set aside.  

Heat coconut oil in a large pan.  Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined. Toss with parsley and serve. 

Torani Syrup - Salted Caramel Banana Topped French Toast

I have been invited by She Speaks to participate in the Torani Holiday Cheers program.  Torani syrups are widely known as a delicious "add-in" to your favorite beverages.  You are bound to see bottles of various flavors in you favorite coffee houses!

Cooking and baking with Torani Syrup is a fun and simple way to add wonderful flavors to your favorite dishes as well!

Torani has such a vast selection of flavors to choose from.  You will have to visit their website to see for yourself!  They even came out with Chicken N Waffles!

I'm excited to try the Almond Roca and Macadamia Nut flavors!

If you still have a last minute gift to fill for the Holiday's or can't figure out what to give that hard to shop for person on your list - try the Holiday Variety pack of Torani Syrups! The holiday collection includes: Gingerbread, Pumpkin Spice, Vanilla, Hazelnut, Italian Eggnog and Peppermint! It's also PERFECT for Holiday entertaining!

I was thrilled to receive the Sugar Free Salted Caramel and the Gingerbread syrups to try out!  I found a quick and easy way to enjoy the Salted Caramel Flavor: Simply drizzle it over slices of green apple!  It's like a fresh version of caramel apples! Try it for an instant fix!

I made Salted Caramel Banana Topped French Toast! French toast was one of my absolute favorite breakfast foods as a child.  We normally enjoy them with a dusting of powdered sugar or with maple syrup.  I decided that I would make them extra special by adding some Torani flair!  I caramelized bananas with the Salted Caramel Syrup to create a NEW breakfast favorite!

Next up: Creating Holiday treats using the Gingerbread Syrup!  Ideas anyone?

Torani's description of the Gingerbread Syrup: The flavor of ginger snaps reminds you of cheerful holiday times. The fresh-from-the-oven taste of this syrup gives off hints of cinnamon and molasses.

About Torani: Family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in Regular and Sugar Free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The Sugar Free flavors have no calories and are sweetened with Splenda. Now, Torani flavored syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home.

Save $1.00 On any flavor of Torani. Available in the coffee aisle. Coupon Expires 1/17/2013.


Disclosure: This is a sponsored post. I have partnered with She Speaks & Torani to share my experiences with Torani Syrup. All opinions are my own and I did not receive compensation for my review. Samples were provided to facilitate my review.

The best cookbooks for gifting

A lot of people in my life have been asking for cookbook suggestions lately.  Do you have a cookbook you'd recommend for people trying to eat less dairy?  What do I buy for someone who's gluten-free? Is there a vegan cookbook that has great recipes for families? What's the best cookbook for someone trying to eat healthier?  Here are my top eight favorite cookbooks that I would recommend to anyone looking give the gift of good food or grow their own collection!

1. Superfood Kitchen: Cooking with Nature's Most Amazing Foods by Julie Morris

Julie Morris' cookbook features over 100 recipes with different superfoods including chia seeds, goji berries, cacao, algae, flaxseeds, quinoa, and sea vegetables. This cookbook is a really fun one for someone looking to increase the healthfulness of everyday recipes and add new foods to their diet. (plant-based/vegan and gluten-free)

2. Clean Food, Revised Edition: A Seasonal Guide to Eating Close to the Source by Terry Walters
Clean Food was one of the first cookbooks I bought and I've used it almost every week in my kitchen since. Terry Walters' recipes are beautiful, simple, and delicious. I rarely have to adapt Terry's recipes because they all involve ingredients I actually use and feel good about. If you are looking for an all-around fabulous cookbook, this one is a wonderful and would be perfect for any home chef. (plant-based/vegan and gluten-free)

3. Peas and Thank You: Simple Meatless Meals the Whole Family Will Love by Sarah Matheny

I've been a a big fan of Sarah's blog for awhile because I love her writing style and her stories about her family always make me laugh.  This cookbook would be fabulous for busy moms or anyone looking to incorporate more plant-based dishes into their family's meals without anyone noticing or complaining! (plant-based/vegan)

4. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

Wild Fermentation is what got me hooked on fermenting foods and helped me to start making my own kimchi. Katz walks you through the history of fermentation and helps you understand the basics to creating a variety of fermented foods. Recipes include vegetable and bean ferments as well as breads, grains, wines, beers, dairy, and vinegars, making this a great gift for anyone looking to begin fermenting foods and improve their health.

5. Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry Walters

Clean Start is Terry Walters' second cookbook and I love it as much as her first. Just like Clean Food, Clean Start is organized by season making it easy and delicious to use seasonal produce. Since I rarely make dessert and don't have much creativity when it comes to sweets, her healthy dessert recipes are a lifesaver! (plant-based/vegan and gluten-free)

6. Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson
Heidi is the voice behind 101 Cookbooks and is an inspiration when it comes to creative, healthy recipes. This book would be the perfect gift for someone looking to incorporate more vegetarian meals into their diet while experimenting with new flavors and cooking techniques. (vegetarian)

7. Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution by Kris CarrJust like everything else that Kris Carr does, this cookbook is absolutely beautiful. She starts the book by covering all the basics of moving towards a plant-based lifestyle along with helpful tips for those who might be new to cooking and/or preparing meatless dishes. It's filled with fun, beautiful recipes that reflect her personality and, of course, it's loaded with kale. (plant-based/vegan with gluten-free options)

8. Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet by Christy Morgan
Christy is a vegan macrobiotic chef and I love her emphasis on creating bliss in the kitchen. This book walks you through the basics of how to create the ideal kitchen space and pantry and has over 175 recipes using seasonal, plant-based ingredients. I also love Christy's health tips (like the benefits of eating less onions) and her approach to moderation when making any dietary change. (plant-based/vegan with gluten-free options)

What are your favorite cookbooks?

The best kitchen gifts for the home chef

This time of year is madness. Complete madness. Like utter meltdown madness.

I still haven't bought my Christmas cards. I'm not even talking about decorating a tree. And I really can't handle the thought of venturing through a packed department store right now for any last-minute gifts. 

The solution? Online shopping. (And, what did we do before Amazon.com?)

Here are my favorite holiday gifts under $50 - all of which can be ordered online!



1. RSVP Spice Measuring Spoon, Set of 6
These are perfect for measuring out spices because these spoons actually fit inside of narrow spice jars, making measuring easier than ever!

2. Lodge Logic 12-Inch Pre-Seasoned Skillet
You can't go wrong with a cast iron skillet. I've been using my Lodge skillet for a little over a year and I love it. This is a great gift for anyone trying to move away from Teflon pans.

3. Microplane Zester/Grater
A microplane zester really is the perfect accessory for any home chef. I love using mine for zesting lemon and oranges and I even use it to grate garlic when I'm feeling too lazy to clean out my garlic mincer.

4. Jessie Steele Brown and Pink Polka Dot Josephine Apron
The funny thing is that I always love giving aprons as gifts, but I still don't have one of my own! This one is absolutely adorable, as well as practical when you're trying to protect yourself from green smoothie spillage.

5. Bodum Pavina 8-1/2-Ounce Double-Wall Thermo Tumbler Glasses, Set of 2
I love these glasses because they are double-walled and work perfectly for both hot and cold drinks. It's always fun to offer guests hot tea in these cute cups!

6. Chalkboard Terra Cotta Plant Pot Trio Set
Once I began growing fresh herbs in my kitchen  I knew I could never live without them! I love this cute chalkboard set because it's a fun way to label your herbs and would look beautiful in any kitchen.

7. Bodum Glass Tea Press with Stainless-Steel Filter
I'm obsessed with loose-leaf tea and this is by far my favorite tea pot. It makes 34 ounces which is perfect for serving guests, or if you just want to make a large pot for yourself on a rainy afternoon.

What kitchen gifts are you giving this year?

Cranberry Rosemary Refresher

I have been told by numerous people that the life of a food blogger seems really glamorous. I think sometimes when we see a picture of a beautiful dish, we imagine the chef/photographer standing in their kitchen, leisurely making a delicious meal about to be served to their family, while casually stopping to snap a photograph or two. As a food blogger, I can tell you that this is rarely how it happens. At least, not in my house.

Instead, here's the scene: a rainy Saturday morning.  At home, alone, with two crazy cats. The best light in my house is in my living room, with giant windows that face a main road. There I am, still in my pajamas, standing on a stool above a table to get the best angle as people walk by and shoot me puzzled looks.

Randomly a rogue cranberry falls from the table, inspiring one of my cats to bat it around the living room with all his might. As I'm trying to balance on a stool, ignore the passerbys, and get a decent shot, I knock over the martini glass and spill cranberry juice across my living room.  By now both of my cats are engaged in a cranberry-chasing battle and all of this running has managed to make one of them lose his lunch. Clean-up on aisle five, please?

Nevertheless, I managed to get a decent photograph of an amazing drink that you need to try this holiday season. Whether you leisurely enjoy this at a beautiful dinner with your loved ones, or simply use it as a reward for cat clean-up duty, I promise that it will energize your taste buds while flooding your body with nutrients.

Cranberries are loaded with antioxidants and Vitamin C, making this refresher the perfect winter immune booster. This was my first time juicing cranberries and I was pleasantly surprised by the intensely-tart flavor of fresh cranberry juice. Pairing it with fresh apple juice mellows the flavor and sweetens it up a bit without the use of refined sugars.

If you don't have access to a juicer, simply substitute 2 cups of unsweetened 100% cranberry juice and 2 cups of 100% apple juice. Fresh cranberry juice has a more intense flavor so even though my cranberries only yielded 1 cup of juice, if you are using bottled juice, you will probably want 2 cups.

Cranberry Rosemary Refresher
Makes 4 drinks

Ingredients:
2 cups water
3 fresh sprigs rosemary (more for garnish, if desired)
1 pound fresh cranberries (makes about 1 cup of juice)
4 apples (makes about 2 cups of juice)
Ice

Directions:
Add water to a covered saucepan or small pot and bring to a boil.  Add the rosemary, and lower heat to a simmer for 5 minutes. Remove from heat and let steep, covered, for one hour. Chill in the refrigerator until ready to serve.

Juice the cranberries and apples. Mix with the chilled rosemary water. Garnish with fresh rosemary sprigs and serve over ice.

Recipe shared at Wellness Weekend and Vegetarian Mamma

DIY Lavender Bath Salts

The holidays are now upon us and the next thing I know, I'll be watching the ball drop at midnight. Each year I have fabulous intentions of creating homemade gifts from my kitchen for friends and family, but somehow the time slips by and my good intentions rarely make it to reality.

This year is different. This year I am committed.  And this year I am starting early. As in, now!

If you've been wanting to get into the spirit of homemade gifts, I have just the thing: DIY lavender bath salts. These bath salts were inspired by my trip to the Sequim Lavender Festival this past summer.  I'm still working through my incredible stash of dried lavender and essential oil and needed to come up with a creative way to use up the rest of it. Bath salts to the rescue!

(These pictures were taken in Sequim in July and as I sit here wrapped up in two sweaters and three pairs of socks it seems crazy to see a picture of myself in a tee-shirt!)

Bath salts are simple and incredibly cost-effective to make, plus, who doesn't love a nice relaxing bath during a chilly winter?  If you are the crafty-type, you can even dye the salts different colors and make a nice label for your jar.

My bath salt recipe involves only four ingredients: epsom salt, sea salt, baking soda, and lavender essential oil. Epsom salt and sea salt are wonderful at relaxing the muscles and drawing toxins from the body while baking soda is fabulous for softening skin.  The lavender provides a relaxing fragrance, but you could also experiment with other essential oils like rosemary and peppermint.

DIY Lavender Bath Salts

Makes 3 cups (1 - 2 gifts)

Ingredients:

2 cups epsom salt

1/2 cup sea salt

1/2 cup baking soda

10 drops lavender essential oil

Directions:

Mix ingredients together and transfer to a container.

To use: add bath salts under hot running water to dissolve. Soak and relax!