Mono

So, my son, Casey, called us just before his first training camp (Nov 27 - Dec 1) and race series in West Yellowstone to tell us he would not be competing. He had mono. As he is going to school in Albuquerque, NM on a x-country ski scholarship, this was a major setback. Not only was he struggling with fatigue and a sore throat as he went to classes, but now he could also not do anything physical for a while. This was a big disappointment to him, being an elite athlete.

For the last 2 months, I have been sending him Xocai chocolate, and he has been consuming it on a regular basis. When he went to the doc at the University for tests to see what he had, it was definite that he had mono, but his spleen was not enlarged.

Within 2 weeks of the diagnosis, Casey said he was starting to feel a whole lot better and was going to start training again. I was surprised and apprehensive, but he assured me that the doc said he could resume his activities as soon as he felt well enough to do so.

I wondered if the fact that he was eating Xocai was the reason that the mono did not seem to be as acute as it could have been. Xocai is chock full of antioxidants.....is that why his spleen had not enlarged? I have posed the question to Doc Warren, the validating voice of Xocai, and am waiting for a reply.

I am anxious to hear what he has to say!

Xocai has a product called Sipping Chocolate. This used to be a treat reserved only for the aristocrats. It is a very thick, dark drink somewhat served in modest portions.....meant to be savoured and sipped.

The first time I tried it, I thought, "Hmmmmm, not very sweet."

On the second sip, I thought, "Yummmmmmmm, not too sweet, just perfect!"

Then, I did some experimenting, and made some scrumptious sipping chocolate with XPower Squares. This makes me believe that you could probably use the nuggets, also, to make a decadent drink.

This was the method suggested for the Sipping Chocolate:

* put 1.5 tablespoons sipping chocolate in a mug

or a nugget, or 2 squares XPower squares

* add a couple tablespoons of milk

* microwave on mid high (depending on wattage) for 30 - 45 sec

* remove from microwave and stir to make a thick syrup

if concoction is still lumpy, microwave for 15 or so seconds more and stir

* add 3/4 c. milk to the syrup, stir and microwave to sipping heat

Just make sure not to overheat and destroy the antioxidants in this elixir.

Enjoy and strut around with your chocolate milk mustache!!

History of Cacao

Article from Outpost Magazine Nov / Dec 2008

HOT CHOCOLATE HAS BEEN WARMING OUR PALATES AND HEARTS FOR CENTURIES

There is a long history of cherishing chocolate --- a food item whose origins can be traced back to the ancient world of the Mayans. In the 1400s, the Aztec ruler Montezuma drank a cocoa elixir in a golden goblet before special occasions. It's not surprising that the Aztecs so loved their chocolate. They considered cocoa (or cacao) to be a gift from the God Quetzalcoatl, and it was revered as both the food of the gods and a means of currency.

Emperor Montezuma enjoyed a cocoa concoction called xocolatl, a foamy mixture of chocolate, vanilla and spices, including chilies, which gave this hot chocolate a little extra heat. He typically sipped it before entering his harem, forging the first (but not last) mythical link between chocolate and other earthly pleasures.

The Spanish began to export the beans back to Europe but it wasn't until the 17th century that a chocolate-drinking craze spread through the spanish court. Spaniards began adding sweeterers to the mix and calling their favourite brew "chocolate". The addictive treat later made its way to Europe, where it was further refined.

Cocoa trees thrive in the world's rainforest -- the moist heat and shade from the other trees help them flourish -- and today most commercial cocoa and chocolate is imported from hot-weather areas such as the Ivory Coast and Ghana.

While Mexican cocoa beans are not the most coveted, the country can proudly claim itself the birthplace of chocolate. And the tradition of Xocolatl is still strong in parts of the country. Mexicans enjhoy a mug of cocoa year-round, whether it's ground up by hand as their ancestors did, pr purchased in discs heavily scented with cinnamon and sugar and grated into hot water or milk. The chocolate is whipped to a froth with a carved wooden utensil called a molinillo and served in mugs. Having a layer of foam on hot chocolate is a must. If you want to spice things up, add a teaspoon of ancho chili.

by Emma Waverman and Eshun Mott

Healthy Chocolate Drool

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