coffee and chocolate

I am in a whirlwind of travel this month and next. And I'm certain the evil hotel I stayed at last week in L.A. served me decaf coffee pretending it was normal coffee. I had a headache for two days which culminated in a full day of wretching on an empty stomach. I was so starving and thankful when I emerged from my hotel room and was able to eat something and keep it down.


So that's it, I have quit coffee. It just isn't worth it! I love the black brew and even have a personal supply of limited-quantity Starbucks Columbian at home, but no, not even that will tempt me back into the beloved morning drink. I just can't afford the down time caused by involuntary withdrawal which has actually happened to me three times this year.

Another break-through for me is I have come full circle back to Xocai (pronounced "show-sigh") healthy chocolate. If you're like me and hate swallowing pills and capsules, Xocai chocolate is a delicious alternative. Even though the cacao bean has the highest anti-oxident content of any known food today, 80% of that nutritional value is destroyed by the dutch processing method of making chocolate. Xocai chocolate is made using a proprietory cold-press method and even high-priced organic dark chocolate can't compare to Xocai's nutritional power. At first I ate it because it was a delicious healthy snack, but now I'm eating it because it's a powerful nutritional supplement that is truly lovely as it melts in my mouth. I can keep eating it long after I can't swallow another vitamin pill or capsule. Check out loving nutrition at www.mxi.myvoffice.com/tosh and if you want to know more, please let me know.

Tonight I get to hear what John Kehoe is up to at his live presentation on the power of thought at the Landmark Hotel in Vancouver... and on Friday I leave for a 10-day Alaskan cruise with my partner Laurel, and our moms, both in their eighties.

I'll tune back in at the end of the month if not sooner. Please stay in touch and send me your comments!