"Let thy food be thy medicine and let thy medicine be thy food."   HIPPOCRATES
Psychic Self Defense is an expansion of the extensive chapter on psychic self defense in Embrosewyn Tazkuvel's popular book, "Unleash Your Psychic Powers." This new specialty book includes more personal stories, more in-depth descriptions of 17 different psychic threats, and more detailed descriptions of effective counter measures. Psychic Self Defense by Embrosewyn Tazkuvel
Buy This Book

Buy This Ebook

Would it be helpful if you could gain hidden knowledge about a person, place, thing, event, or concept, not by any of your five physical senses, but with visions and “knowing?” Are you ready to supercharge your intuition? Clairvoyance, takes you on a quest of self-discovery and personal empowerment, helping you unlock this potent ESP ability in your life. Clairvoyance by Embrosewyn Tazkuvel
Buy This Book

Buy This Ebook

Telekinesis, also known as psychokinesis, is the ability to move or influence the properties of objects without physical contact. Typically it is ascribed as a power of the mind. But as Embrosewyn explains, based upon his sixty years of personal experience, the actual physical force that moves and influences objects emanates from a person's auric field. It initiates with a mental thought, but the secret to the power is in your aura! Telekinesis by Embrosewyn Tazkuvel
Buy This Book

Buy This Ebook

Raspberry Torte
 
If you really want to "wow" your guests, you will definitely have to make this torte! They won't believe it is raw!! This is also delicious if you would like to substitute the raspberries for any of your favorite berries.

ALMOND CRUST
2 cups almonds
1 tablespoon powdered vanilla
2 scoops Stevia (KAL brand)
¼ teaspoon salt
2 tablespoons raw honey
1 tablespoon water

Place all ingredients except honey and water in food processor and process until blended (about 1 minute). Remove ½ cup (1 cup for 12” torte) of nut mixture for crust and set aside for decorating sides of torte. Then add water and process for about 10 seconds. Remove from processor and press mixture into bottom of an oiled 10" spring-form pan.

RASPBERRY FILLING
4 cups raspberries or favorite berry
3 cups pre-soaked cashews
½ cup raw honey
3 tablespoons lecithin
1 teaspoon powdered vanilla
4 scoops stevia (KAL brand)
¼ teaspoon Celtic sea salt
1 cup refined coconut oil (Spectrum)

Place cashews in a food processor and blend until homogenized. With processor still running, add rest of the ingredients and blend until creamy. Pour into spring-form pan and place in freezer for about 2 hours or until firm.

CREAM TOPPING (optional)
1 cup cashews (presoaked)
½ cup raw honey
1 tablespoon powdered vanilla
2 scoops stevia
1½ cups refined coconut oil (Spectrum)

Place cashews in processor and process until homogenized. With processor running, add remaining ingredients, one at a time and blend until smooth and creamy.

Pour on top of raspberry filling and place in freezer for at least 2 hours until very firm. Remove from spring-form pan and add nuts set aside from crust to side of torte.
 
Garnish with fresh berries and serve.

Serves 8-16
 
*Recipe can also be used to make two 8” tortes. Double the recipe for a 12" torte (serves 30).

 
Back to Recipe Index