Chai Spice Sugar Scrub… and more! Great Gifts!

Last year I discovered the joys of sugar scrubs.  They are a great exfoliant, leaving your skin soft, moisturized and bright.  They make a great shaving “cream” or overall body scrub.  Talk about dessert for the skin!  Hand me a spoon!  They are almost too easy to make, and they make fantastic gifts.  My favorite to date is Chai Spice.  It is as simple as opening a Chai Spice tea bag, mixing it with the sugar, adding 10 drops of cinnamon essential oil to a base oil, and stirring!

Basic recipe:

2 parts sugar, 1 part oil. 

Choose your sugars.

  • Regular white sugar gives a soft, gentle exfoliation. (My favorite texture, although I don’t bake with it since it is likely GMO)
  • Brown sugar gives a deeper exfoliation.
  • White cane sugar gives a firmer, deeper exfoliation.
  • True demerara sugar (as opposed to demerara style) provides the deepest, firmest exfoliation.

Choose your oils.

Most liquid cooking oils will work fine.  I have used olive oil, sweet almond oil and grape seed oil.  Smell it first.  Make sure it isn’t rancid.

Choose your additives… or not.

  • Ground candy canes (run it through the blender to get small bits)
  • Ground coffee beans
  • Ground cinnamon
  • Almond or Vanilla Extract
  • Essential oils (Ex. Cinnamon)
  • Loose leaf teas (think, Chai Spice with cinnamon!)

Mix your ingredients.

In a bowl, combine dry ingredients.  In a separate bowl, combine liquid ingredients.  Add wet to dry and stir well.  Spoon into jars and decorate jars to your liking!  Enjoy!

Mountain Rose Herbs has exceptional quality, certified organic herbs, spices,oils, essential oils and more.  They maintain a strict emphasis on sustainable agriculture.  I highly recommend them for outstanding quality and service.



Lemon flax pancakes in coconut oil.

My standard pancake recipe took a twist, a dash and a splash tonight… a twist of lemon, a dash of flax, and a splash of coconut oil.  With fantastic results. 


  • 1 1/2 c. white flour
  • 1 c. whole wheat flour
  • 2 tbsp. ground flax
  • 4 tbsp. demerara sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • grated lemon zest from 3/4 of a lemon
  • 2 eggs, beaten
  • lemon juice from above lemon
  • 4 heaping tbsp. milk powder plus
  • 2 1/8 c. water
  • OR replace milk powder and water with 2 1/8th cup milk, almond milk etc. 
  • 2 tbsp. coconut or olive oil, melted
  • 2 tbsp. coconut oil for frying. 


  • In a medium bowl combine first 7 ingredients and whisk well. 
  • In second medium bowl mix beaten eggs and lemon juice. 
  • In glass pitcher mix water and milk powder well.  Add to eggs and lemon juice and mix well.
  • Add melted coconut oil or olive oil to wet ingredients and mix well. 
  • Make a well in centre of dry ingredients and pour wet ingredients into dry. 
  • Fold ingredients together just until mixed.  Do not over-mix. 
  • Melt half the second amount of coconut oil in frying pan on medium heat and spread to coat pan.
  • Add pancake batter in 1/4 cup amounts.  Flip pancakes when bubbles break. 
  • Add remaining coconut oil as needed to keep pancakes from sticking to pan.
  • Serve with homemade, canned peaches, homemade peach syrup and homemade yogurt for a fantastic, light meal!  (or anything else you like!)

Makes about 15 pancakes.

This article has been shared on Fat Tuesday: March 20th, and Homestead Barn Hop #54.