Order

To order by mail, please fill out this form, print it, enclose a check payable to Susan Ekberg and mail your order to:

The Energy Center
The Black Building
118 Broadway, Skyway Suite S3
Fargo, North Dakota 58102
701.388.0808

Credit Cards - I now accept Visa, MC, Discover and American Express. I can send an and you can then securely pay through ProPay, or you can call me with your credit card number and I can charge via internet or phone.

Item	Type	Price
Little Spiritseeker	32 page book	$15.95
The Trust Walk	32 page book	$17.95
Pink Stars and Angel Wings	32 page book	$16.95
Pink Stars and Angel Wings	Cassette	$9.95
Home - Guided Meditation Double CD	Double CD	$19.95
Away - Guided Meditation Double CD	Double CD	$19.95

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I want to thank you for all that you do...not just for me but for everyone! I also just wanted to let you know how wonderful it has been to be in your presence on a weekly basis. It is also a gift to be in the presence of someone who accepts me for who I am! A million times over, Thanks! I know that I am on a very important journey and I am on my way, but it helps to know someone who has been there, done that, and still doing it. I am always learning from those around me and appreciate those who have integrity, compassion, and the highest good in mind. That would be you my dear! Light and Love, Shann Yvonne

Events

Usui Reiki Training

9:46 pm, January 04, 2011

Join Melissa Schaff, one of the area’s Premiere Reiki Master Practitioner for trainings in Reiki, intuitive Reiki sessions, and Empowerment Classes. For more information, please contact her at 701.412.3831 or by e-mailing

Recipes du Jour

Roasted Chicken with Bacon, Olives and Prunes!

Serves 4 (I usually double this recipe, as everyone loves it so much, and we like at least one day of leftovers).

Ingredients

2 chicken breasts, split into halves
2 cloves garlic, chopped fine
1 medium shallot, chopped (a shallot looks like a big green onion, kind of)
1 1/2 T oregano, dried
1 t. salt (I use himalayan pink salt - it’s goooood for you!)
1/2 t. pepper
1/4 c. red wine vinegar
1/4 c. olive oil
1/2 c. dry white wine (or whatever white wine you’ve got sitting around, just waiting to be eaten and cooked with)
2/3 c. pitted prunes, halved
1/2 c. pitted Spanish green olives
2 strips bacon, diced

Directions

Preheat oven to 350 degrees.

In a large bowl, combine garlic, shallot, oregano, salt, pepper, vinegar, olive oil and wine.

Arrange chicken pieces in a single layer in a baking dish (8x8 if single recipe, 9x12 if making double). Scatter prunes and olives over the chicken and pour marinage over the top. Sprinkl diced bacon over the chicken.

Bake for 50 minutes.

This may SOUND weird, to combine all of these different tastes, but trust me - it is an amazingly tasty, easy dinner. I serve it over whole wheat couscous.

See all my delicious recipes in Recipes du Jour.