Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”

Ingredients:

  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste

Directions:

1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Cauliflower Tabouleh

So, if you know me at all, you know cauliflower is one of my favorite foods.  I can hardly go a day without it, sad, right?  And don’t get me wrong, I like the traditional tabouleh, but this version made from cauliflower is so good, not to mention it cuts down on most of the the carbs.  It is a very easy recipe to make and takes almost no time at all!  It makes a great side dish to almost every outing…barbecues, birthdays, and holidays, but I make it every few weeks just to pack in my lunch.  I hope you enjoy!

Ingredients:

  • 2 medium cauliflower, pulsed in a blender, yields approximately 6 cups
  • 6 cloves garlic, minced
  • 14 grape tomatoes, chopped
  • ½ cucumber, chopped
  • 3 green onions, chopped
  • 2 lemons, juice from. Yields approximately 1/4 cup
  • 3 tablespoons olive oil
  • 3 tablespoons parsley, chopped
  • ½ teaspoon salt
  • pepper, to taste

Directions:

1. Clean and core cauliflower. Chop to medium sized pieces. Place in a blender or food processor and pulse until chopped to a consistency close to rice. Set aside in a medium sized bowl.

2. Add chopped garlic, tomatoes, cucumbers, green onions, lemon juice, olive oil, salt, pepper, and parsley. Stir to mix well. Adjust salt, olive oil, and lemon juice to your taste.

3. You may serve right away, but I prefer to let the flavors meld for a few hours in the fridge before serving.

Cauliflower Tabouleh Recipe Card

Alt=”Cauliflower Tabouleh”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

DIY Cellulite Battling Coffee Body Scrub

 

Although there are plenty of products that promise to get rid of cellulite, I simply don’t believe it is possible to get rid of it all.  A healthy diet and exercise are the number one ways to battle the unsightly dimply annoyance, however that doesn’t always work.  The fact it…a person is either genetically prone to having cellulite, or they’re not.  I happen to be one that is.  Awesome.

Cellulite consists of fibrous bands that go from the top of your skin to the fat layer, pulling it down.  These bands need to be severed to make cellulite go away.  Unfortunately for those who seek to make cellulite disappear, coffee grounds can’t achieve this indefinitely.  Going into trying to ‘treat’ cellulite with this mindset, I do believe there are things that we can do to help reduce the appearance without going through any drastic procedures.

Again…the most recommended approaches are mentioned above…proper diet and consistent exercise.  Then we turn to beauty products.  This DIY scrub is so easy to make, requiring only five ingredients.  I use it a few times a week on my problem areas.  Caffeine from the coffee stimulates dilation while the scrubbing motion increases circulation, plumping up the skin and making cellulite look less obvious.  Additionally, coffee grounds contain antioxidants, so they can increase collagen production.  Brown sugar assists with exfoliation of dead skin.  Coconut oil and jojoba oil are both natural skin conditioners that work to hydrate and leave the skin smooth.  Vitamin E is absolutely amazing for your skin.  It is a natural anti-aging agent that works to heal scars and gets rid of dull dry skin, along with many other benefits.

I’ve been making my own skin care products for awhile now.   Like so many others, for years I would blindly buy products promising to give dramatic results and didn’t give any thought about what was in it or how it was tested if there was a chance that there was a miracle cure for whatever real or made-up flaw I had.  After I became vegan, I began doing some research on beauty products for the sole purpose of separating the vegan and cruelty free companies from the others.  This was a great start, but then led me to further research the ingredients. (This post isn’t about animal cruelty, although I do implore you to do a google search on animal testing in beauty products)

Vegan product or not, there are some disgusting things in beauty products, many that you probably don’t know are there. Other than vowing to never buy products that have been tested on animals again, I also decided that I wanted to stay away from unnecessary chemicals and preservatives.  After all, your skin is your largest organ and it really does matter what you expose it to.  Just another reason to make your own concoctions…aside from how easy it is and how much cheaper to make.

Alt=”Coffee Body Scrub”

Coffee Body Scrub

  • 1 and 1/2 cups coffee grounds
  •  3 tablespoons of brown sugar, packed
  • 1/2 cup cold pressed unrefined coconut oil, room temperature
  • 1 tablespoon of jojoba oil
  • 20 drops of vitamin E oil

Directions:

1. Place all ingredients in a bowl and mix until fully combined using either a fork or your hands.  Store in an air-tight glass jar at room temperature.

2. To use, wet skin with warm water.  Scrub and massage area well and rinse with warm water.

 

Did you try this?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Herbed Pasta Florentine

My husband and I have been traveling so much for work lately that our fridge has been fairly bare.  I didn’t want to order out and I sure as heck wasn’t going to venture to the grocery store in rush hour with kids in tow to try to put together a family dinner.  The alternative?  I took a quick look at the few things we had in our fridge and pantry, then threw together a meal on the fly.  Sometimes the unplanned really surprises you!  It has carbs, is creamy and garlicky, has the brightness of fresh herbs, and the smokiness of roasted tomatoes…so pretty much the best of all worlds.  Add some vegan bacon and you’ve got a pasta carbonara!  Pair with some garlic bread and you’re in garlic-carb heaven!

Alt=”Herbed Pasta Florentine”

Ingredients:

  • 12 ounces penne, uncooked
  • 6 cups water
  • 4 cubes Edward and Sons Not-Chicken Bouillon, (or your favorite bouillon cubes)
  • 20 grape tomatoes, halved
  • 2 tablespoons olive oil
  • 4-6 drops liquid smoke
  • 1 pinch salt
  • 1 tablespoon earth balance
  • 8 cloves garlic, minced (approximately 1 tablespoon chopped)
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 6 cups baby spinach
  • 3 tablespoons nutritional yeast

Directions:

1. Preheat oven to 400 degrees.

2. Add 6 cups of water and 4 bouillon cubes to a medium pot and bring to a boil. When boiling vigorously, add the pasta and reduce heat to medium low, stirring occasionally.

3. In a medium bowl, toss halved tomatoes in 1 tablespoon of the olive oil, liquid smoke, and salt. Once the oven is preheated, place the tomatoes in one layer on a baking sheet and bake for approximately 10 minutes until they begin to break down, flipping halfway through. Turn the oven to a high broil and brown for 2-4 minutes until a small char is achieved.

4. In a large frying pan, add 1 tablespoon of olive oil and 1 tablespoon of Earth Balance and increase heat to medium high. Add minced garlic and sauté for 3-4 minutes. Add chopped sage, rosemary, and thyme and sauté for another 2 minutes.

5. Monitor pasta to see when the desired texture is achieved then remove from heat. Do not drain. Add 1.5 cups of the boiling broth to the frying pan along with the spinach and nutritional yeast. Sauté until spinach is wilted and the sauce becomes creamy. Remove from heat.

6. Drain the remaining pasta. Add the pasta and roasted tomatoes to the frying pan and toss to coat. Serve.

Alt=”Herbed Pasta Florentine”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Bacon

There are lots of different vegan bacon recipes circulating around, but I wanted to share my version.  Mostly, the differences are in the marinade.  I never found one that I really loved, so I just kept experimenting.  I opt to bake mine for a healthier version, however you can certainly fry them in a pan to get that extra crispiness, although you can certainly achieve a crispy piece of bacon from baking.

Eat it plain.  Make a BLT.  Crumble it to get bacon bits as a salad topper.  This stuff is versatile.  I am working on a pasta dish now that can easily be translated into a ‘carbonara’ by adding bacon (recipe forthcoming).  There are some vegan bacon bits you can buy at the store, however a few are made from coconut…and taste like coconut…not the desired taste for bacon, or they are made from a long list of chemicals I can’t pronounce.  I just prefer to make my own.

Alt=”Vegan Bacon”

Alt=”Vegan Bacon”

Ingredients:

  • 1 large Eggplant, peeled and quartered longways

Marinade

  • 6 tablespoons soy sauce
  • 1 tablespoon olive oil
  • ½ tablespoon sesame oil
  • cup brown sugar
  • cup maple syrup
  • 1 teaspoon paprika
  • 6 drops liquid smoke

Directions:

1. Trim the top and bottom of the eggplant and peel it. Divide the eggplant into four quarters cutting longways. With a mandolin slicer, carefully slice a quarter of the eggplant into thin strips. Set aside onto a papertowl and pat dry. Repeat for the remaining three quarters.

2. While the eggplant is setting, prepare the marinade. Combine all ingredients in a medium bowl and whisk well until the sugar has been fully dissolved.

3. Dip each slice of eggplant into the marinade and lie flat in a 9 x 13 pyrex dish. Repeat for all slices, layering on top of each other. Pour the remaining marinade over the top, close the lid and refrigerate for a few hours or overnight, occasionally shaking the container to mix up the settled marinade.

4. When you are ready to prepare, preheat the over to 400 degrees. Spray a baking sheet with nonstick spray or olive oil and lay each slice flat. Do not overlap slices. This may take 2 to 3 separate batches. Bake until slices are crisp, flipping occasionally. Baking times differ with the thickness of the slices and individual ovens. Some take 10 minutes, others 20. Watch carefully to remove at the correct time.  Alternative cooking option:  fry in a frying pan over medium high heat in oil to desired crispness.

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Harvey Prince Organics

After making the commitment to use only vegan and cruelty-free beauty products, I purged the majority of my stash.  It hurt.  We get attached to our make-up and beauty security blankets that we know we can rely on…I mean, I need to have eyebrows to go out in public so I don’t look like I’m homeless…what am I going to do now?  There was initial panic, but with my mind focused on the reason why, I packed up a box and just let go…

The second step was research, research, research and the third, and most fun, was to replace!   Some items had to be replaced immediately…as in, like, that day…such as mascara and the aforementioned eyebrows.  Sigh, thus is the life of a ginger.  Replacing other items weren’t as pressing.  For the past five years or so, I haven’t used much perfume, primarily because I took the metro every day to and from work and had regard for other people’s noses.  There is seriously nothing worse than sitting by someone who stinks, good or bad, for an hour (FYI, great way to get a migraine).  Then I had a couple kids.  Babies have very sensitive senses of smell and I didn’t want to overwhelm them.  And frankly, I had two small kids and barely put on real people clothes if I didn’t  have to, let alone put on perfume…who am I trying to impress?  Well, I no longer have to take the metro to work, the kids grew up a bit, and date nights have increased in frequency (thanks, Grandma!), so I started getting around to finally replacing my stock of perfume.

I’ll tell you, saying goodbye to my go-to perfume was hard.  I was absolutely in love with it, but alas…you lose my support if you test on poor little helpless animals.  Trying to find vegan, cruelty-free perfume is hard!  Many stores don’t stock the brands and, oh yeah, how do you know if you’ll like a scent if you can’t smell it before you buy it?!  Vegan perfume shopping is a game of take my money and hope.  You buy something online and hope you like it.  I came across Harvey Prince Organics on Instagram.  I was perusing the daily feed and on one of the pages I followed, I saw a promotion for a free Harvey Prince mini-roller of perfume if you pay shipping.  I Googled the company, which states it is vegan and cruelty-free, uses organic ingredients, and does not contain harmful ingredients such as phthalates, paragons, sulfates, benzenes, GMOs, or triclosan.  Impressive.  I then took to PETA.org which verified the company to be cruelty-free.  I even emailed them and received a response assuring me that the products were indeed both vegan and cruelty-free…obsessed much?  Yeah, maybe a bit overboard.   Anyways, I thought the promotion was the perfect way to test out some new scents without spending an arm and a leg.

On their website, they have a ‘bestsellers’ tab, so I ordered a mini-roller of each of their most popular scents; Hello, Eau So Divine, Sincerely, and Temptress.  I also ordered a few others; Yogini, Bailando, Ageless, Signature, and Parisienne. Mini-rollers are perfect for trying out something new before committing to a larger bottle.  They are 7 or 8 ml, but last for a long time.  I’m not going to go into detail about what each one smells like, they do a pretty good job of that on their website.  I will tell you that my favorites are Hello, Ageless, and Sincerely.  I did not care for the Bailando, Signature, or Parisienne much, but to each their own.

Alt=”Harvey Prince Organics”

Alt=”Harvey Prince Organics”

Alt=”Harvey Prince Organics”

Alt=”Harvey Prince Organics”

Alt=”Harvey Prince Organics”

Below you can see how big the mini-rollers are…about the size of your middle finger.  With each order, they also send you a sample so you can try out something new.   It was a nice little surprise.  You can choose from different sizes, the smallest being a mini-roller which varies from 7 to 8 ml-ish for $23 and the largest being a 50 ml bottle for $57.  And be on the lookout for promotions!  I saved a lot of money initially, and now I know which scents to invest in the large bottles!

Overall, I have to say that I love Harvey Prince!  As far as shopping for perfume without having it in front of you goes, they make it very easy by having a section outlining their bestsellers and having affordable and different size bottles.  The Ginger Veganista approves!  The Harvey Prince Organics also makes men’s cologne, as well as bath, hair, and body products. Have you tried any Harvey Prince Organics products?  What did you think?  Leave a comment below!

Rainbow Beet Salad with Sesame Dressing

First of all, when your ingredients look like this, you know you’re onto something amazing…

Alt=”Rainbow Beet Salad with Sesame Dressing”

This salad is so beautiful.  The fresh beet flavor really shines and is enhanced with the light sesame dressing.  A truly divine plant-based dish!

The prep work is hard and can get messy…those red beets can make your kitchen (and your hands) look like a murder scene!  I am prepared now, though, and line my workstation with paper towels and use gloves while grating.  Your hard work will pay off, though, when you finally get to sit down and enjoy a yummy bowl of goodness

Ingredients:

Salad

  • 3 medium red beets, washed, trimmed, peeled, and shredded (yields approximately 2 cups)
  • 3 medium golden beets, washed, trimmed, peeled, and shredded (yields approximately 2 cups)
  • 4 medium carrots, washed, trimmed, peeled, and shredded (yields approximately 1 cup)
  • 2 cups kale, washed and chopped
  • 4 green onions, sliced
  • 2 tablespoons sesame seeds, roasted, white and/or black

Dressing

  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup water
  • 1 tablespoon sesame oil
  • 1 teaspoon maple syrup
  • 3 cloves garlic, grated or finely minced
  • 1 small shallot, grated or finely minced

Directions:

1. Make the sauce first to allow time for the flavors to meld. Grate the garlic and shallot over a small bowl.  I prefer to grate, which allows them to dissolve into the sauce, but it you don’t have a grater or microplane, a fine mince will do.  Add the soy sauce, rice vinegar, water, sesame oil, and maple syrup. Stir well.

2. Wash all veggies to remove any dirt. Trim, peel, and shred the beets and carrots. Place the shredded veggies in a cheesecloth or paper towel and squeeze to drain excess moisture. Trim and chop the kale. Slice the green onions. Place all veggies into a large bowl and toss to mix well.

3. Pour the sauce over the salad and toss to coat the veggies. Garnish with sesame seeds.

Alt=”Rainbow Beet Salad with Sesame Dressing”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Refreshing Pita Pizza

This is pretty much one of the most perfect meals…it has protein, fruits, veggies, and carbs, not to mention it is delicious.  It will fill you up, but is light and won’t weigh you down.  Not too much more to say about this one…it’s one of my favs.

Alt=”Pita Pizza”

Ingredients:

  • 1 pita
  • 3 tablespoons hummus
  • 6 kalamata olives, pitted and halved
  • 2-3 strawberries, sliced
  • 1 stalk of heart of palm, sliced
  • green onions, to garnish
  • balsamic glaze, drizzle to garnish

Directions:

Spread hummus evenly over pita bread. Top with olives, strawberries, and hearts of palm. Sprinkle with green onions and drizzle with balsamic glaze to garnish.

If you can’t find a vegan balsamic glaze in your grocery store (many of the ones I have seen have milk…why??) you can easily make your own.  Mix 2 cups of balsamic vinegar and 1/2 cup of brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon.  Easy enough!

Make this your own.  Add more of, or less of, whatever you like.  I am a little piggy and sometimes double the amount of toppings 😛  Don’t like hearts of palm (although you really need to try them if you haven’t!)?  Try artichoke hearts instead.  Cilantro would be a good replacement for the green onion.  Add some sun dried tomatoes if you’re so inclined. Have fun with it.  Eat it by yourself or make a bunch and bring them as an appetizer to a party.  No matter what…just try it!

Alt=”Pita Pizza”

 

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Easy Four Ingredient DIY Sugar Cookie Facial and Body Scrub

I’ve been making my own skin care products for well over a year now.   Like so many others, for years I would blindly buy products promising to give dramatic results and didn’t give any thought about what was in it or how it was tested as long as my skin was radiant and as smooth as baby’s bottom.  After I became vegan, I began doing some research on beauty products for the sole purpose of separating the vegan and cruelty free companies from the others.  This was a great start, but then led me to further research the ingredients. (This post isn’t about animal cruelty, although I do implore you to do a google search on animal testing in beauty products)

Vegan product or not, there are some disgusting things in beauty products, many you probably don’t know are there.  Just to name a few:

  • Formaldehyde – a tissue fixative and embalming agent.  Low levels of formaldehyde have been found to cause irritation of the eyes, nose, throat, and skin.  The National Toxicology Program’s June report classified formaldehyde as a carcinogen under conditions with high or prolonged exposure and in 2011, the US National Toxicology Program described formaldehyde as known to be a human carcinogen.
  • Triethanolamine – used primarily as an emulsifier.  It is a reactionary byproduct of two toxic substances: ethylene oxide and ammonia and proved hazardous short term and long term effects ranging from skin and eye irritation, to damaging the respiratory and immune systems and inciting cancer
  • Hydroquinone – used as a skin lightener.  Studies have shown that hydroquinone has some carcinogenic effects when applied to skin. It is considered cytotoxic (toxic to cells) and mutagenic.

Other than vowing to never buy products that have been tested on animals again, I also decided that I wanted to stay away from unnecessary chemicals and preservatives.  After all, your skin is your largest organ and it really does matter what you expose it to.

There are so many ways to make your own face washes, toners, scrubs, lotions, etc.  My recipes vary with the seasons and my mood.  Of everything I make, this scrub is one of my favorites.  I use it on my face a few times a week and on my body about once a week.  It is so easy to make, requiring only four ingredients, and leaves your skin smooth and hydrated, not to mention smelling yummy.  There is something calming knowing that I am exposing my skin to pure, natural ingredients…not to mention saving money making it myself rather than buying something from the store.

Alt=”Sugar Cookie Body Scrub”

Alt=”Sugar Cookie Body Scrub”

Sugar Cookie Facial and Body Scrub

  • 3/4 cup brown sugar, packed
  • 1/2 cup cold pressed unrefined coconut oil, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract

Directions:

1. Place all ingredients in a bowl and mix until fully combined using either a fork or your hands.  Store in a glass jar at room temperature.

2. To use, wet skin with warm water.  Scrub and massage area well and rinse with warm water.

Alt=”Sugar Cookie Body Scrub”

Did you try this?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!