Clairvoyant energy healer, Kevin Russell, talks about healing his gut, using his gut instincts, and his life altering enlightenment experience that led him to write, "My Guy on the 9th Floor: Radical Enlightenment, A Handbook for Leveling-Up your Consciousness, Fulfillment, and Connection to Your Higher Self." He now helps people transform their lives so they can lead the life they have always wanted. Learn more about Kevin and his services at websites

Working with Kevin Russell - Rapid Transformation Sessions

Radical Enlightenment - The Evolution of Consciousness

Facebook Kevin Russell and Radical Enlightenment

Instagram @kevin_d_russell and @radical_enlightenment

TikTok radicalenlightenment

YouTube channel Radical Enlightenment

Find the eliminated words handout here

negative-language-elimination.pdf

And finally ... recipes! Yum!

Cashew Nacho Cheese

Ingredients

1 cup raw cashews
3 tablespoons lemon juice (from about 1 large lemon)
2-3 cups water, divided, plus more as needed to thin
1/2 cup nutritional yeast
1 teaspoon paprika, smoked paprika, or hot paprika (depending on your taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1-2 teaspoons salt, or to taste
1-2 teaspoons Sriracha or other hot sauce, optional
1/2 teaspoon turmeric, optional for color
Instructions
Soak the cashews: You can either do a quick soak or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10 minutes. Drain.
Blend: In a high-powered blender, add the cashews, lemon juice, 3 cups of water, nutritional yeast, spices, and salt. Add optional turmeric to make the cheese more yellow/orange.
Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.
Add more salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin it. Serve over tortilla chips, steamed broccoli, baked potatoes, and more.

Potato Carrot Nacho Cheese

Ingredients

• 2 Medium Sized Potatoes
• 2 Medium Carrots
• 1/3 Cup Nutritional Yeast
• Juice of 1/2 to 1 lemon (to taste)
  
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Water as needed
• 1-2 teaspoons salt, or to taste

• Peel potatoes and carrots.
• Chop carrots and potatoes and place in a pot with water. Boil until fork tender.
• Drain water and place veggies in a food processor or vitamix blender.
• Add nutritional yeast, spices and lemon juice.
• Blend for one minute or until nice and smooth.
• If too thick to blend, add a little water at a time until it is the thickness you like.
• Pour over nachos, use as a dip for chips, whatever your cheese loving heart desires!