Soul Unearthed

Sound Therapist, Ceremonial Facilitator, Singer, Reiki Energy Healer,



SOUND THERAPY is a form of sensory therapy that utilizes vibration and specific frequencies that affect the body’s nervous system, while encouraging healthy emotional processing. Using sound healing instruments, such as Tibetan Singing Bowls, drums, crystal singing Bowls, gong, medicine songs from around the world, nat

ive american flutes, etc. to synchronize brainwaves and restore the normal vibratory frequencies of the cells in our bodies, promoting profound states of relaxation, improving sleep, activating destress responses in the body and more. Each has a very unique and beautiful healing vibration that I feel honored to work along side with in bringing balance to the body, mind and soul. REIKI ENERGY HEALING: Reiki is a simple, gentle, hands-on energy technique that promotes harmony, balance, emotional cleansing, deeper sleep and much more. CEREMONIAL CACAO DRINK: The Cacao bean is a powerful superfood that cuts through the mental clutter, enhances insight, focus and concentration while enabling you to hear your heart, making self-expression, creativity and connection easier. This 100% cacao naturally high in antioxidants and essential vitamins and minerals, full of healthy fats, gentle energy from theobromine, contains healthy cacao butter and is mood enhancing. I love how it opens the heart chakra and allows us to process our stress through a filter of love. Healthy solutions come through effortlessly this way. The Cacao I use comes from Guatemala. The cacao beans are hand peeled, fermented underground and hand packaged. Much care and loving intention has gone into the cacao I provide. What is the difference between cocoa and Cacao? Both cacao and cocoa come from the cacao bean of the Theobroma cacao tree. The key difference between the two lies in how the cacao bean is processed after harvesting and how the health benefits are altered as a result of this processing. Cocoa powder is highly processed and roasted at a much higher temperature and typically supplemented with chemical additives to cut the bitterness. This strips away the nutritional properties. The Cacao I use is nutritionally dense and ethically sourced.