"Let thy food be thy medicine and let thy medicine be thy food."   HIPPOCRATES
How to See Auras is like three books in one! It is an entertaining read as Embrosewyn Tazkuvel recalls his early childhood and high school experiences seeing auras and the often humorous reactions from everyone including his mother and his friends when he told them what he saw. How to See Auras is also a very complete training manual to help you quickly be able to see Auras in vibrant color. Auras: How to See, Feel & Know by Embrosewyn Tazkuvel
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You can find your true love Soul Mate! The romantic dream of finding your Soul Mate, the person with whom you resonate in every part of your being, is more than a wishful notion.  Drawing upon the author's 60 years of experience seeing auras and helping people to find their true love, this book is enhanced with dozens of beautiful full color pictures, inspirational love quotes, special guides and specific instructions, you are given the master keys to discovering your, Soul Mate and "happily ever after." Soul Mate Auras: How to Find Your Soul Mate & Happily Ever After 
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Once in a lifetime comes a book that can dramatically change your life for the better - forever. This is it! 

The controversial Oracles of Celestine Light, is a portal in time to the days of Yeshua of Nazareth, over 2000 years ago, revealed in fulfilling detail to the world by the reclusive Embrosewyn Tazkuvel. The trilogy includes 155 chapters of sacred wisdom, miracles and mysteries revealing life-changing knowledge about health, longevity, happiness and spiritual expansion that reverberates into your life today.
Oracles of Celestine Light: Complete Trilogy of Genesis, Nexus & Vivus
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Pumpkin Cake
This is an adaptation of Matt Rogers and Tiziana Tamborra's pumpkin cake from "Sweet Gratitude." I like my desserts a little sweeter and richer so they are like the non-raw desserts that we love but are not good for us.

24 ounces pitted medjool dates
1 cup carrots, shredded
cup raw honey
cup coconut milk
1 tablespoon fresh ginger juice
1 tablespoon
1 teaspoon nutmeg
teaspoon clove
4 scoops powdered stevia (KAL brand)

Place dates in food processor and process completely broken down; then add rest of ingredients in and continue processing until smooth and creamy

Carrot mixture
1 cups refined coconut oil (Spectrum)
1 tablespoon powdered vanilla
1 teaspoon Celtic sea salt
8 cups almond flour

Place first four ingredients in food processor and process until you have a creamy and very smooth consistency. With processor running add the nut flour. Process for several minutes or until all ingredients are well incorporated. Continue processing for another few minutes. The cake batter should be soft in consistency and rather light to the touch. As cake is mixing, begin frosting.

1 cups soaked cashews
cup almond milk
cup honey
cup lemon juice
1 tablespoon vanilla powder
1 cups refined coconut oil (Spectrum)
4 scoops powdered stevia

Add to blender or food processor all ingredients except the coconut oil. Blend well until smooth and creamy (3-5 min). Add the melted coconut oil and blend until well incorporated.

Divide cake batter into two equal portions. Lightly grease a 9-inch spring-form pan with a little coconut oil. Place one portion of the batter on the bottom of the pan. Spread in an even, flat layer. Keep the remaining cake portion out at room temperature until ready to use.

Pour about 2 cups of liquid frosting onto first cake layer. This will be the middle layer of frosting in the finished cake. Place cake pan in freezer. Set until frosting is firm (1-2 hours). Pour remaining frosting in a container, and set in freezer until firm (1-2 hours). Move to fridge once set.

Remove cake pan from freezer. Take the remaining portion of cake batter and spread evenly on top of middle layer frosting. Set cake in freezer 20-30 minutes.

Remove cake from freezer. Insert a non-serrated paring knife along the inside edge of the spring-form pan before releasing the sides. Be careful not to cut into the cake.

Frost the cake to your liking.

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