Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca
Equipment
1 medium glass bowl
measuring spoons
1 wooden spoon
1 500 mL mason jar with lid
Ingredients
1cupunscented Epsom salts
1cupHimalayan pink salt
1/4cupbaking soda
1tbspcarrier (liquid) oil like jojoba, almond oil
25dropsyour choice of essential oilsI used sweet orange
Instructions
In a medium glass bowl, add epsom salts, Himalyan salts, baking soda, carrier oil and essential oil.
Stir well using a wooden spoon.
Transfer to a mason jar and secure with lid.
Notes
Essential oils will keep their scent for 6-12 months. After 12 months the salts are still safe to use, the oils simply lose their scent gradually over time.