ABOUT SWEET MISCELLANY
Sweet Miscellany was born as a companion blog to my small baking business of the same name back in 2011. At that time, all I knew was that I loved baking and being able to share it with others. Initially the blog served as a space to illustrate what I was working on in my kitchen along with updates and news for my little business. It was also a creative venture that filled a certain void that my day job couldn’t.
Over the past few years the blog has evolved into a space for me to share more of what I eat on a daily basis. Since starting the blog I have cultivated a deeper awareness of what my body needs (and doesn’t need) and in doing so have adopted a plant-based diet free of gluten and soy. Yep, I’m one of THOSE people. But, I’m proud to say so because eating this way allows me to thrive rather than just survive. I like to think of what I offer here as high vibe gluten free and vegan fare: it’s nourishing for both the body and the soul.
I am a huge proponent of the farm to table movement and cooking based on what is seasonally and locally available. You’ll often see this reflected in both my writing and recipes. I love being able to support local farmers and adapt my cooking to the seasons so my hope is that I can potentially inspire you to do the same.
Interested in a collaboration or working together? Or perhaps want to chat about all things food? Check out the Contact tab at the top of the page.
Hi! I’m Courtney West (or Court for short). I grew up in Houston, Texas and after a 6-year stint up in East Texas (Longview to be exact), I’m back in my hometown. Thanks to my deep Scandinavian roots I have an affinity for cardamom, baked goods, and spending time in the kitchen getting my hands dirty. I set aside my culinary interests to pursue archaeology instead because it seemed more practical at the time. Go figure.
While working in archaeology I started this blog and a small vegan/gluten free baking business of the same name. I sold baked goods and other miscellaneous treats online through Etsy and at my local farmer’s market in Longview. Running Sweet Miscellany allowed me to see that I was destined for far greater things than digging holes and writing reports.
I decided to leave archaeology and move back to Houston in 2014 in order to rethink and redesign my career. In that time, I’ve completed a year-long health coaching program through the Institute for Integrative Nutrition in addition to a 200 hour yoga teacher training program. Initially I struggled with how to link my passions of food and yoga into a synergistic career path but it has become quite clear recently that they both involve nourishment. Whether you are providing your body with a warm bowl of soup or an hour of yoga practice, both of these things provide nourishment for the body and soul.
Just for kicks, here are my favorite ingredients: figs, cardamom, pumpkin, broccoli leaves, fennel, avocado, sage, hemp seeds, & cashews