I’m very thankful for my wonderful connections I’ve made on Twitter since I first joined, five years ago, and I am very thankful for everything I’ve learned about social media, especially as a hard working holistic vegan author.  A few days ago, I was thinking back to when I had been on Twitter for a year and I felt sad that I had to work hard to reach 500 followers and I laughed and smiled realizing that I’m now approaching 5000 followers, woo hoo! Yay! This is so wonderful and I feel so thankful and excited about this accomplishment.  I’m celebrating with an awesome Gleam giveaway and this blogpost you are reading describes the giveaway and the rules in order to enter.

I wrote two life-changing books that have the potential to touch and help many people from many walks of life.  My first book, Keep Your Vanity Without Losing Your Sanity, teaches men and women how to enjoy organic, natural, nontoxic beauty completely free of toxic petrochemicals and how to vote with your wallet and keep your carbon footprint very small.  My second book, Tasty Herbal Vegan Kitchen, contains more than 100 delicious, simple, easy to make, organic vegan recipes that are kid friendly and wonderful stress-reducing comfort foods.  Both books are being sold on Amazon Kindle for $9.99 and Amazon Createspace in paperback, the vegan cookbook for $12.38 and the organic beauty book for $21.38.  Both books are very special to me and I worked very hard to write and compile them and I’m giving one copy each to three lucky winners in this Gleam giveaway.  I stress very strongly that you need to read the rules very carefully and follow them to the letter so that you will qualify and make your entries count.

Here is an excerpt from a chapter from my organic beauty ebook…

“There’s no reason that you can’t have fun in a non-toxic earth friendly manner. Pure organic plant essences are safer for the environment and the recycled packaging they come in can either be reused or recycled. The cheap inexpensive little makeup applicators you find in the bargain stores are better off ignored.”

Here is a delicious organic vegan recipe from my cookbook…

Portabella Sheezeburger and Potato Salad

Portabella Sheezeburger and Potato Salad

Portabella Sheezeburger
Ingredients
2 medium size portabella mushrooms, rinsed, stems removed
2 tbsp. onion, peel and ends removed, rinsed, sliced
4 tbsp. Daiya vegan cheddar shreds
1 large organic Romaine lettuce leaf
2 medium slices organic Roma tomato, rinsed
1/2 C extra light olive oil
your favorite organic vegan bread slices

Potato Salad
Ingredients
6 medium size organic russet potatoes
1 tbsp. organic carrot, ends removed, rinsed, grated
1 medium organic cucumber, ends and peel removed, rinsed and chopped
1 medium organic celery stalk, ends removed, rinsed, chopped
1 can pitted black olives, sliced
1 C Original Flavor Vegenaise

Instructions:  It helps if you can use 2 burners at the same time. It is more time efficient and makes life easier.  On the 1st burner, fill a medium size pot of filtered water almost full, leaving 4 inches of leeway.  Bring the water to a rapid boil and then reduce the heat to medium after it begins to boil.  Pour in the potatoes and stir evenly so they cook evenly.  Allow 20 minutes for the potatoes to cook.  At same time, on the 2nd burner, cook  1/2 C olive oil on  medium heat in a non-toxic non-stick pan.  Allow the olive oil to spread all over the pan and when it begins to sizzle a little, place 1 of the portabella mushrooms in the pan and allow to cook for 5 minutes.  When it begins to sizzle, turn it over and cook on the other side and allow to cook and sizzle for another 5 minutes and continue this process until both sides are soft and chewy and taste “meaty”.  I often taste a small bite with a fork to make sure it’s soft enough to eat.  Turn off the burner and drain the portabella of excess oil in a colander.  Repeat the same process with the onions and the chopped portabella stems.  Cook the onions until they are light brown and soft enough to eat.  Now drain these in the colander.   Next, lightly toast the bread slices just enough to warm the bread. Add some vegan Daiya cheddar shredded sheeze to the bread and heat in a toaster oven for 5 minutes or in a microwave for 2 minutes.  I rarely use a microwave but in a pinch, I do and I’m very thankful for the time saver.  Next, when the portabella and onions are cool enough to the touch, squeeze them lightly to drain the excels oil so you don’t have a soggy sandwich, unless you prefer it that way, it’s up to you.  Spread some Vegenaise and organic ketchup and some organic lettuce and organic tomato and you are good to go!  By now the potatoes should be cooked and soft and ready to be drained of the water.  Turn off the burner and when drained, cool in the refrigerator for 5-10 minutes, then add the remaining salad ingredients.  You can serve and enjoy this delicious meal any time and it’s especially wonderful for special Holidays, like Labor Day.