"Let thy food be thy medicine and let thy medicine be thy food."   HIPPOCRATES
A comprehensive guidebook for all levels of practitioners of the psychic and paranormal arts.

Each one of the twenty supernatural abilities presented, including Clairvoyance, Animal Whispering, Lucid Dreaming, Precognition, Astral Projection, Channeling, Telekinesis and Telepathy, include easy-to-follow, step-by-step instructions on how you can unleash the full potential of these potent powers in your own life.
Unleash Your Psychic Powers by Embrosewyn Tazkuvel
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A treasured book that will help you unleash the greatness within.

What would it be like if you could reach through space and time to query the accumulated wisdom of the ages and get an answer? 22 Steps to the Light of Your Soul reveals such treasured insights, eloquently expounding upon the foundational principles of 22 timeless subjects of universal interest and appeal, to help each reader grow and expand into their fullest potential.
22 Steps to the Light of Your Soul
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Raw Pumpkin Pie

2 cups pecans, soaked overnight
1 cup macadamia nuts, presoaked overnight
9-10 Medjool dates
1 teaspoon powdered vanilla
½ teaspoon cinnamon

2 cups cashews
1 cup carrot juice (freshly juiced)
18-20 Medjool dates, presoaked for 1 hour
1 teaspoon alcohol-free vanilla
¼ cup honey
1 teaspoon agar agar powder or 1 tablespoon agar agar flakes dissolved in ¼ cup hot water
1 tablespoon cinnamon
1 teaspoon fresh ginger juice
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon Himalayan salt
1 scoop stevia (KAL brand)
For Crust: Process first three ingredients in a juicer using a blank screen. Stir in vanilla and cinnamon until well blended. Press into a 9-inch glass pie pan. Place in dehydrator for an hour at 105 degrees.
For filling: In a juicer, using the blank screen, process the pumpkin, dates, raisins and vanilla bean. Next place in food processor and add in the rest of the ingredients, sprinkling the psyliium in while blade is running. Process until thoroughly blended.
Pour the filling into the pie crust. Place in dehydrator for 4-6 hours at 115 degrees.
Makes 9-inch pie

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