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Fresh Mint Salt Scrub

May 1, 2020 By Courtney West Leave a Comment

Fresh Mint Salt Scrub | via the sweet miscellany blog

This homemade fresh mint salt scrub requires only three ingredients! The salt exfoliates while the coconut oil moisturizes and the mint cools and soothes. Set aside some time so you can whip up a batch and indulge.

Fresh Mint Salt Scrub | via the sweet miscellany blog

Mint is one of my favorite herbs, hands down. It outnumbers anything else in my garden and grows well despite our erratic weather. Come summer (which is basically 6-7 months of the year here in Houston) it’s all I want to eat and smell in order to stay cool. Luckily, I have three different mint plants in my garden to keep me stocked year-round: spearmint, peppermint, and chocolate mint. The chocolate mint is probably my favorite but I don’t like to say that out loud around the others 😉

Fresh Mint Salt Scrub | via the sweet miscellany blog

This past weekend I was standing amidst the mint in my garden, running my fingers through the leaves as one does, and I had the idea to make a salt scrub with the fresh and highly fragrant leaves. I’d been meaning to make a quick salt scrub so why not put my favorite herb in it? I headed inside to gather a couple of things so I could make my scrub out in the garden, but not before tripping on the fencing and ripping a hole in my pants. Just keeping it real around here!

Fresh Mint Salt Scrub | via the sweet miscellany blog
Fresh Mint Salt Scrub | via the sweet miscellany blog

What You’ll Need to Make this Scrub

This scrub requires only three ingredients: dead sea salt or regular sea salt, fresh mint leaves, and unrefined coconut oil. How’s that for simple homemade body care?! Since you’re putting a fresh herb in your scrub rather than a dried one, it should be used the day you make it. And, since that’s the case, the amounts listed in the recipe below are enough for 1 generous application in the shower. The salt exfoliates while the coconut oil moisturizes and the mint cools and soothes. I highly recommend setting aside some time this weekend for a little salt scrub indulgence.

Fresh Mint Salt Scrub | via the sweet miscellany blog
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Fresh Mint Salt Scrub


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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  • Author: Courtney West
  • Total Time: 5 minutes
  • Yield: 1application 1x
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Description

This homemade fresh mint salt scrub requires only three ingredients! The salt exfoliates while the coconut oil moisturizes and the mint cools and soothes. Set aside some time so you can whip up a batch and indulge.


Ingredients

Units Scale
  • 1 large handful of fresh mint leaves, rinsed and patted dry
  • 1/3 cup dead sea salt (standard sea salt works great, too!)
  • heaped tablespoon of unrefined coconut oil

Instructions

Add your mint and salt to a mortar and pestle so that you can begin to gently pound and muddle them together. Whenever the mint is in small pieces and it’s incredibly fragrant, you’re done! Don’t have a mortar and pestle? You can pulse the mixture in a blender or food processor until the mint has broken down or you can use a muddler/wooden spoon and a small bowl. 

Add the coconut oil to the mint and salt and mix to combine. That’s it! Now your scrub is ready to be used.

I prefer to use my scrub at the end of my shower so that it does double duty as an exfoliator and moisturizer. Do whatever makes sense to you!

Notes

  • If you don’t have access to fresh mint, you can use 2-3 tbsp of dried mint in its place. Or, you can use fresh basil or lemon balm which are both cooling herbs.
  • This scrub is meant for your body and NOT your face as the skin on the face is much more delicate. The scrub does not keep well since it uses fresh herbs so plan on using it the day you make it! 
  • Prep Time: 5 minutes
  • Category: body

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Fresh Mint Salt Scrub | via the sweet miscellany blog
Fresh Mint Salt Scrub | via the sweet miscellany blog

Filed Under: all seasons, body care, DIY, garden, gluten free, herbs, homemade, Recipe, self care, vegan

Adaptable Green Pesto

April 8, 2020 By Courtney West Leave a Comment

adaptable green pesto | via the sweet miscellany blog

Pesto is one of my favorite go-to meal starters so I’ve created an adaptable recipe so you can make it to suit your tastes and the season at hand! Nutty, herbaceous, savory, and bright, pesto is the perfect balance of flavors all wrapped up in a pretty verdant-hued package.

adaptable green pesto | via the sweet miscellany blog

I find it curious what constitutes comfort food from person to person. Sometimes there are memories and stories attached while other times it is something that feels deeply nourishing. Of course “nourishing” is not to be confused with words like “healthy”. In my humble opinion, nourishment runs on a deeper level, satisfying body, mind, and soul. Whereas a bowl of kale might be “healthy”, a bowl of macaroni and cheese or your favorite childhood cereal can be nourishing.

Times of stress and uncertainty, like those we find ourselves in at the moment, often require imbibing our own version of comfort food. Mine tends to fluctuate throughout the year along with the seasons, but one constant is pesto tossed with something carb-y (usually pasta). It’s incredibly easy and quick to put together (just throw everything in the blender!) and I can change it up based on what I have. I think the flavor is what makes it comfort food for me: nutty, herbaceous, savory, and bright. It’s the perfect balance of flavors all wrapped up in a pretty verdant-hued package.

adaptable green pesto | via the sweet miscellany blog

Before we get to the recipe, let me say that this is not traditional pesto by any means. Rather, it’s a pesto-like sauce that that just so happens to also be green! Since I make it based on what I have seasonally, every batch tends to be unique. For instance, the batch photographed was made with half of an avocado rather than olive oil because the store was wiped out of olive oil when I ordered groceries a couple of weeks ago. In addition to my favorite combinations, I’ve included recipe suggestions below in case you’re looking for inspiration for enjoying your pesto!

My Favorite Pesto Combinations & Recipe Suggestions

+ I love using sunflower seeds in the summer. They go really well with baby spinach and flat leaf parsley.

+ Pecans and sage make for a good fall/winter combo along with baby spinach or arugula.

+ Pecans and cilantro are a really delicious combo, especially when paired with earthy root veggies like beets and carrots.

+ Pumpkin seeds make a delicious combo with cilantro as well! I love using this combo as a dip for tortilla chips.

+ Since cashews have a natural sweetness to them, I love them paired with pungent herbs like basil and mint.

+ Tired of pasta? Make these oat flatbreads and top them with your pesto and whatever roasted veg you’ve got. Or, spread your pesto on pizza dough before adding the rest of your toppings.

+ If you love snacking on raw veggies, try mixing your pesto with sour cream or plain unsweetened yogurt for a creamy dip.

+ Eat a lot of sandwiches or avocado toast? Use your pesto as a sandwich spread.

+ If you love lasagna but don’t like tomato sauce, use pesto between the layers instead.

adaptable green pesto | via the sweet miscellany blog
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Adaptable Green Pesto


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Courtney West
  • Total Time: 10 minutes
  • Yield: 1.5 cups 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Pesto is one of my favorite go-to meal starters so I’ve created an adaptable recipe so you can make it to suit your tastes and the season at hand! Nutty, herbaceous, savory, and bright, pesto is the perfect balance of flavors all wrapped up in a pretty verdant-hued package.


Ingredients

Units Scale
  • 2 cups of greens and/or herbs: baby spinach, steamed kale, baby arugula, radish greens, carrot greens, nettles, basil, parsley, sage, etc.
  • 1/2 cup toasted nuts or seeds: cashews, pecans, sunflower seeds, pumpkin seeds, walnuts, etc.
  • 1/4 cup nutritional yeast (or Parmesan cheese if you aren’t vegan)
  • juice and zest of 1 small lemon
  • sea salt to taste
  • 1–2 minced garlic cloves or 1/4 tsp granulated garlic
  • 1 tsp maple syrup or honey
  • 1/3 cup extra virgin olive oil (or, you can use the flesh of 1/2 of an avocado along with 3-4 tbsp of water in its place)

Instructions

Add everything to a blender and blend until relatively smooth. Taste and add more salt if needed. Store your pesto in an airtight container in the fridge for up to a week. 

Notes

  • The batch photographed is kale and blue spice basil from my garden with cashews and half of an avocado in place of the olive oil. I ended up adding 1/4 cup of water to allow it blend a bit better.
  • If you’re using tougher greens like kale, I recommend steaming them lightly beforehand.
  • Prep Time: 10 minutes
  • Category: sauce

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Filed Under: all seasons, gluten free, homemade, mindful nourishment, Recipe, savory, spread, vegan

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