Hello. C J here. Intuition is a very real force in the world. People are smarter than they think and that word sums that concept up perfectly. When I was younger I read a lot of blogs and books by psychics about how their jobs worked, their perspectives on the world and what they learned from their work. I’ve gotten a number of very well done psychic readings in the past. I wanted to know how to do it myself. That was what I was after the whole time.
It didn’t take work doing this by the way. I aged into it. It’s just hard to be intuitive when you’re not fully grown. I just kind of got good at it through repetition. Here’s a warning though. Spiritual powers, magic and intuition are skills not talents. They come through practise and not innate abilities. But there’s a warning here. One of the psychics I got a very good reading from years ago told me something kind of alarming.
She said that most intuitives, mediums and psychics end up dying quite young and normally in a hospital. Whatever it is that we do burns a person out over time. It does. I can attest to that. But there’s a way out of this that I know the person doing the reading didn’t know.
Food.
The diet I follow, in the sense that I eat a specific style of food and not in the sense that I’m losing weight on purpose, is custom designed to counteract the costs and fatigue of being a magician and also a skilled medium. The list of nutrients it takes to survive intuition is short but all of them are essential. Caffeine, sugar, meat protein, salt, water.
I don’t care what kind of spiritual practise you do or are contemplating, from sacred herbs to sex magic to divination, eat well. It fixes it. This is why I want my cookbook Cooking With a Wolf out long before this document here hits the Internet. It’s free for a reason. And drink coffee or tea, with sugar in it, with every meal.
Actually getting spiritual powers is surprisingly easy compared to the difficulty of staying healthy while using them. It’s just practise. Only practise. We all have it in us to do any of them we just need to train our brains to do them.
Here’s my advice. Go shopping. Somewhere busy with a lot of stores. Just walk through a mall or store and see what you feel like buying. If something seems cool, interesting, or unexpected then go take a look. If something jumps out at you as fun then get one of it. You’ll need it later that day. I do this with groceries all the time. If it’s cool do it. If it’s fun do it twice.
I often find myself in the grocery store walking past an aisle and it just seems more fun than it usually does. So I walk down it and find something new or on sale that I don’t really need. But my gut tells me I might need it so I pick one up. Then later on that day I find a recipe that I never knew existed, either on a website or in a cookbook, and I think to myself ‘I can’t make this, it needs ketchup. Wait, I just bought tomato paste. I can make that.’ Every time. Reliably.
C J Mcpherson
Hello. C J here. I read a lot of cookbooks. This is done mostly for fun. I’m currently reading a short but really interesting book about traditional Chinese cooking. The book was written by an Indian author who has clearly researched Chinese food very well but some of the translations of recipes or concepts get a bit strange. I’m currently done the soups and starters section and am onto the section labelled ‘food that is saucy.’ Cool? Is it also savvy? There’s a surprisingly large amount of ketchup in the recipes. No I don’t think I want a recipe for hot and sour soup that is thickened ketchup water with vinegar and a bit of cabbage. No I also don’t want to take a slice of white wonderbread, roll it into a tube, stuff it with canned corn, deep fry it and then top it with sesame seeds. What in God’s name do they eat in China? And why is it specifically an image of white wonderbread? China? Are you okay? I managed to take out the vinegar, water and corn starch that makes up most of the h...
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