Welcome to my beautiful blog. Life has been hectic for me as a busy writer and Mommy of a special needs toddler, but thankfully my holistic, organic, vegan, self-care self-love keeps me sane and on an even keel. Thankfully I rediscovered art therapy and I have always enjoyed it, especially rainbows. I love drawing rainbows. I’m nurturing my inner child and it helps a lot and my son smiles and loves watching me draw. I pray he will want to draw very soon, but for now I’m happy to share my creativity spark with him. I’m working on a few new special wonderful writing projects and two of them are for children. Both will inspire children and parents and the beautiful mystical stories will entertain and educate. For the moment, I want to give back to the community, specifically to parents whose children are now back to school. I’m doing a giveaway that will begin this week and continue until the first week of November. I encourage everyone to enter, especially hard working parents who need healthy tips for organic beauty and delicious, healthy, gluten-free, vegan recipes to help you cook for your family with ease and less stress and make everyone happy. My two ebooks – organic beauty and delicious, organic, vegan, gluten-free cookbook –
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’ve now surpassed 6000 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. This blogpost you are reading describes the giveaway and the rules are explained on the gleam website in order to enter. Three lucky winners will receive copies of both ebooks. To learn more about the giveaway and enter, please scroll down to the bottom of this post.
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. Since I’ve been gluten-free for nearly a year and I know many families are gluten-free, I’m in the process of revising my cookbook to be gluten-free and the three lucky winners will receive the new revised copy before it’s published.
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 3 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 this book that I’m showcasing all over my social media platforms.
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…
These delicious gluten free vegan chocolate chip cookies are amazing! My family loves these, including my fussy special needs toddler son.
Yum Gluten Free Vegan Chocolate Chip Cookies
1 C naturally organic sweetened vegan chocolate chips
2 1/2 C rice flour
1 tsp. xanthan gum
1 tbsp. potato starch
1 tbsp. tapioca starch
1 1/2 C vanilla flavored organically sweetened coconut milk or almond milk or your choice
1/2 C filtered water
1/2 C organic brown sugar
1 C melted Earth Balance
1/2 tsp. sea salt
1 tsp. organic vanilla
Instructions: 1 of the many things I love about this recipe is it’s very easy and simple to make. I’ve been cooking delicious vegan meals for 20 years, but I have very little experience with baking cookies, but lately I’ve had so much practice baking cookies because my 2 cookie monsters – my dear husband and our adorable beautiful munchkin toddler son – love my cookies and I can’t seem to bake enough. They are devoured and enjoyed in a week days! 😀 LOL I enjoy them too but wow, they eat them up fast! The recipe is simple. First, I pre-heat the oven to 400 degrees Fahrenheit. You can either pour all the dry ingredients into a large bowl and all the wet ingredients into another separate bowl or you can pour them into the same bowl. I discovered that both methods work, but you can do what works for you. Stir the dry ingredients a bit and then pour in and mix the wet and dry together thoroughly. I use a wonderful mixer with 2 spin blades and it’s very effective. It makes it much easier. It’s very helpful. I mix on high and then as I move the blades through the batter, I pause to let the blades spin and allow the batter to move around so the mixer doesn’t burn out. I repeat this process 3 or 4 times until the batter is nice and smooth and blended very well. I then gently spoon several lumps on to my cookie sheets, spaced 2 – 3 inches apart, and get ready to put them in the oven.
I leave the temperature at 400 to save time, but you can keep yours at 375 or 350 or even 400, if you prefer. Everyone’s oven is different and everyone’s preference is different. I happily discovered that gluten free cookies take less time to bake than gluten cookies, thank goodness. I baked ours tonight and it finished baking in less than 30 minutes, wonderful! 🙂 When the cookies turn light brown and begin to sizzle, I know they are done and you will, too. When they finished baking, I took them out and let them cool on the stove. It’s weird because at first, they were soft and chewy and then they aired out and turned into rocks, omg! LOL but it’s ok, don’t lose hope, just warm them in the microwave for 1 minute or in the oven or toaster oven for 5 minutes and they will be warm and nice and chewy. One thing I discovered is if you monitor the baking very closely and time it well and you check them with a fork while they are moderately chewy but not doughy, they will come out just right. These delicious cookies are a wonderful treat and you can enjoy them any time, especially when you need a nice comfort treat. It’s 1 of the few snacks my fussy toddler loves. Enjoy!
Back to School Healthy Organic Beauty Vegan Cookbook Ebook Giveaway
As a Mama of a special needs child, I’m always grateful and happy when my fussy munchkin enjoys eating what I cook and tonight was 1 of those dinners that he loved what I made and ate every bite. Potatoes, vegan hot dogs, and vegan mayonnaise are 3 of my son’s favorite foods and what he doesn’t know is that I season it very well with healing herbs of turmeric, thyme, onion, garlic, ginger, and lots of delicious healing olive oil and flax oil. All my son cares about is that it tastes good and he loves to eat it. I’m going to share the recipe here for all Mommies reading this who want to make something tasty and healthy for their fussy special needs children and anyone else who would love to make it. It’s very easy to make and I consider it to be healthy fast food.
Delicious Organic Gluten Free Vegan Potatoes Veggies and Hot Dogs
6 small organic Russet potatoes, chopped
6 Lightlife vegan smart dogs, sliced
1 small onion, peel and ends removed, rinsed, chopped
1/2 C olive oil
2 tbsp. Earth Balance
4 tbsp. Bragg Liquid Aminos
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. thyme powder
1 tsp. turmeric
1 tsp. ginger
I top the small amount in his little swivel bowl with a tsp. of original flavor Vegenaise and call it “sneeze” because that’s the only way my fussy little boy will eat it and he loves it.
Directions: Fill 1 medium or large size stainless steel pot with filtered water and bring to rapid boil. When the water begins to boil, reduce the heat to medium and pour in the chopped potatoes. At the same time, cook 1/2 C of olive oil in a non toxic non stick fry pan on medium heat. Pour in the chopped onions and stir evenly. Allow to cook for 15 minutes and continue stirring so they cook evenly. Then squirt in a tsp. or 2 of Bragg Liquid Aminos. Continue stirring and cook until the onions become lightly brown and soft enough to eat. Turn off the burner and put the onions in a bowl and set aside and repeat the same process with the vegan hot dogs. Turn off the burner. At this point, the potatoes should be done cooking and if they are soft enough to eat, turn off the burner and thoroughly drain the water. If you want to cool down the dish a little, mix it all together and cool down in the refrigerator. Otherwise, season and mix well and serve and enjoy! You can find similar delicious vegan recipes in my cookbook and you can read about it and order on my blog sales page: http://bit.ly/2galppJ
Much Love Gratitude,
I’m learning how to embed videos so if this didn’t get added correctly, sorry please bear with me, I’m a writer, I’m not very tech oriented. lol 🙂 I made this delicious vegan gluten free veggie potato stew and I felt inspired to make a video instead of a photo…enjoy!
Yummy Baked Potato Hot Dog Rice and Veggies
2 organic russet potatoes, rinsed, cut down in 1/2 down the middle, lengthwise
3 Lightlife vegan hot dogs
4 medium size pieces of Immaculate natural crescent rolls
1 box Near East Toasted Almond Rice Pilaf
2 tbsp. onion, ends and peel removed, rinsed, chopped
1/2 C cauliflower, rinsed, chopped
4 tbsp. Earth Balance
1/2 C Bragg Liquid Aminos
1/2 C extra light pure olive oil
2 heaping tbsp. organic flax oil
Instructions: This is a combination of 2 recipes from my Tasty Herbal Vegan Kitchen cookbook. It is a very simple recipe. Bring 2 medium size pots of filtered water to a rapid boil – 1 pot filled 1/2 way to cook the rice and the other pot filled until the water slightly covers the steamer. When the water reaches a rapid boil, pour the rice in the first pot and the chopped cauliflower in the next pot and reduce the heat on both to medium. Gently stir the rice so that it cooks evenly and allow it to cook for 30 minutes. The cauliflower will steam for 10 minutes, depending on how soft you want it. At the same time, preheat the oven to 400 degrees Fahrenheit. You can either bake the potatoes for 3 hours in the oven the night before or in the morning or you can microwave them for 18 minutes and then bake them for 40 minutes. I always poke some holes in each 1/2 to help them cook well and I place them gently next to each other in a Pyrex casserole dish. Cut a slight slit in each hot dog and roll out and flatten a medium size 4 inch piece of Immaculate crescent roll and wrap a hot dog in each piece. My family loves them, especially my fussy 3 1/2 year old toddler son. At the same time, bake the rolled hot dogs in the oven next to the potatoes on the same rack. The hot dogs usually bake for 30 minutes or until golden brown and nice and firm. I’m not fond of using a microwave, but for pinches and time pinches, I do use it.
Check the rice from time to time to see if it’s cooked enough. When it’s very soft, soft enough to eat, it’s ready. You may want to add a little water at times until it’s done cooking. When it’s finished, turn off the burner. By now the cauliflower should be finished steaming and you can turn off the burner and drain the water in a colander. Now, cook the onions in the olive oil in a fry pan for 20 minutes with some Bragg Liquid Aminos. Stir gently and evenly and when the onions begin to lightly brown and soften, you can turn off the burner and add the rice and cauliflower to the dish. Mix well with the seasonings. When the baked potatoes and hot dogs are finished baking, remove from oven, protecting your hands from the intense heat with oven mits, and turn off the oven. Mash the potatoes a little bit to soften them and then add some Earth Balance. You now have a complete delicious healthy meal that is comforting and nourishing. Serve and enjoy and Happy World Vegan Day!
2 days ago, my dear husband and I enjoyed picking some beautiful juicy blackberries from the bush in our back yard and last night, I was very busy making some delicious healthy desserts with these beauties. I made some wonderful fruit leather mix, which we will be dehydrating this evening and enjoying the tasty snack. Last night, I baked some wonderful blackberry muffins and they are delicious and wonderful! As you can see from this wonderful picture, they came beautiful and they taste much better than they look! Enjoy this wonderful recipe! For those of you Oregonians who are fortunate enough to live near blackberries and other wonderful wild edibles, be good to yourself and your family and pick these beauties. There is much to be said about do it yourself and self-sufficiency.
Tasty Blackberry Muffins
1/2 C fresh organic blackberries, rinsed with white distilled vinegar and then rinsed with filtered water
2 C all-purpose unbleached whole wheat flour
1 C organic agave nectar
1 tsp. vanilla extract
1/2 sea salt
1 C vanilla soy, almond, or coconut milk
1/4 C sunflower oil
Instructions: Pre-heat the oven to 350 degrees Fahrenheit. Mix the dry ingredients, including the blackberries, in 1 bowl, and the wet in another, separately. Mix each well and then gently pour all the wet ingredients into the dry and mix thoroughly until smooth and not lumpy. When the mixture is nice and smooth, gently pour large wooden spoonful amounts into each muffin holder 1/2 way full. Bake in the oven for 30 minutes or until the fork comes out clean and completely baked. When the muffins are finished baking, remove them from the oven and allow them to cool a little before serving. Serve and enjoy!