Thursday, November 15, 2007

Author Dyan Garris Takes the Floor

Intuitive cooking is something that I know absolutely nothing about. So, today I will try to be quiet and let the expert tell us what she knows. Author Dyan Garris Dyan Garris has been counseling clients in order to help them positively move forward in their lives. She is clairvoyant, clairsentient, and clairaudient. In addition, Dyan is also what is known as a voice recognition psychic and trance channel. This means that she can help her clients via phone, which is how she conducted her readings throughout her career.

Growing up in Illinois, Dyan became aware of her clairvoyance, and other gifts, at a very young age. She spent years learning how to appropriately use these gifts for good and to help others.

In 2005 she created a CD series of music and meditation for self-healing, relaxation, chakra balancing, and vibrational attunement. Her interest in music began as a child. A blind piano teacher taught her to “feel” music and “see” through different eyes and influenced her at a young age. Dyan continued her music studies with the violin. Through the violin, she learned how easily music vibrates throughout the body and, hence, all of the chakras. This was her first lesson of how the power of music and sound could be used for healing.

In the early 1990s, Dyan launched a jewelry business custom designing and manufacturing Austrian crystal earrings and healing bolos. Even in this work, she continued to use her special gifts for her client’s benefits. The healing bolos were custom made with stones such as crystal, onyx, hematite, jade and rose quartz. Each came with a channeled poem specifically for the person who commissioned the item. The bolos were designed to be worn over the heart chakra as a form of healing, as well as protection.

She eventually re-focused her life on home, family, spiritual counseling, and teaching meditation and energy classes. Music was incorporated in her classes as a method of sound healing as well as an effective method for opening and balancing the chakras.

In 2005, while sitting at the piano, she heard specific songs and titles coming from her psychic connections. Writing them down as fast as she could, the result was A Healing Journey – The Voice of the Angels CD. This is the first in the series designed for self-healing and vibrational attunement of the mind, body and spirit. There are six CDs in the series. A new release, titled, “Release,” will be available September 24th and is available at or

She is the author and developer of Voice of the Angels – A Healing Journey Spiritual Cards. These are a 30 card deck of Angel Cards based upon scenes from A Healing Journey-Guided Fantasy, which is the guided meditation found on the last track of A Healing Journey-The Voice of the Angels CD. Each card has its own channeled message in verse from the Angels.

Her new book, Voice of the Angels Cookbook – Talk to Your Food! – Intuitive Cooking is now available at her website and This is an adventure in opening the creative centers and communicating with your food so that it can transform from raw ingredients into what truly nourishes you on every level. The book includes twelve food-related channeled messages and several “Intuitively Speaking” paragraphs, which explain how to prepare the recipe using one’s own unique creativity.

See, I told you I couldn't stop talking. Here's Dyan:

Voice of the Angels Cookbook – Talk To Your Food! – Intuitive Cooking by Dyan Garris
The book comes with a warning: This is real food! And it is. A variety of original recipes are included, from sinfully rich cheesecake and “Love Bars” to “Healing Soup,” easy fish recipes, hearty stews, and colorful skillet suppers. The author’s Greek heritage shines though in such recipes as “Easy Baklava Roll-Ups.” The book includes twelve food-related channeled messages such as “The Secret Recipe of Life,” and “Ode to Popcorn,” and several “Intuitively Speaking” paragraphs, which explain how to make the recipe using one’s own unique creativity. This is not just an ordinary cookbook. It is an adventure in exploration and opening up one’s creative centers.

Soup and Sandwich © 2007 Dyan Garris
You get invited to a picnic and are asked to bring something. You decide you will bring soup and sandwich. As you begin to make the food, your poverty consciousness (the consciousness that tells you that you don’t have enough) kicks in and you decide that you can only afford to bring one half of a sandwich and no soup. So that is what you do. On the way there, you eat part of the sandwich yourself, because you feel entitled to do so. When you get there, no one wants to share it with you and you tell yourself that your sandwich must somehow be inferior, all the while thinking to yourself that you made it with good intentions, so you do not understand what the problem is. While you are talking about yourself to someone and not paying attention, the sandwich falls to the ground and ants become interested in it. You tell yourself that these kinds of things always happen to you and you do not understand why. What you are missing is that if you were paying attention, if you covered the sandwich or if you made sure it was in a place where it wouldn’t fall carelessly to the ground, you would still have it and be able to enjoy it or share its enjoyment with others, even if it is only one half of what it could be. This is self-sabotage.

OPEN FACE TUNA MELT © 2007 Dyan Garris
Super easy! Serve over noodles with cheese sauce or on rye bread.

1 pound fresh raw Ahi tuna, cut up
1 T olive oil
1 T onion powder
Dash or two of garlic salt
Seafood spice blend
1/4 cup Monterey Jack cheese, shredded or grated
1/4 cup sharp cheddar cheese, shredded or grated
2 to 4 slices rye bread, toasted
In food processor, pulse tuna with olive oil and spices. Stir in cheeses. Shape into patties. Fry in olive oil in skillet until tuna is cooked rare, medium, or well done (to your taste). Place on toasted rye bread and pour cheese sauce over top. Or serve on noodles or rice and pour cheese sauce over top. Delicious!*

* One might want to add onions, or use a different blend of cheese, or completely different seasonings, serve it on a different kind of bread or over noodles or rice. If we listen to what our physical body wants, our food can transform from raw ingredients to what truly nourishes us on every level.

Cheryl's note: Dyan included a beautiful picture of this tuna melt, but Blogger and I couldn't get it posted.

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Dyan Garris said...

Good morning, Cheryl! Thank you for hosting me today. I'm here to answer any questions anyone has regarding intuitive cooking. In the meantime I'm going to go talk to my breakfast and see what it has to say.


Cheryl said...

Thanks for stopping by Dyan. How did you become aware of your clairvoyance and other gifts? Was there a sign or some significant event that triggered it?