Flavours
We tend to think that all our thoughts are in our heads and it is a common misunderstanding that our brains are the generators of thought. It is more accurate to describe the brain as a receiver and transmitter of thought.
The real clue as to where many thoughts come from can be found in our language. We say things like “Off the top of my head” and “I can feel it in my water”.
These are not casual utterances but give us real clues as to the true nature and source of our thoughts.
It’s also often misquoted that our thoughts become things … it is much more accurate to say that they are things!
Furthermore, not all thoughts are what you think of as your own … find out more about what is really going on in the interview below.
See what readers are already saying about it …
“This has become my ‘go to’ book for when I need help with my feelings and emotions.” – Dr Linda Mallory, Educational Psychologist
“A unique, insightful and thoroughly enjoyable read. If there is a more accessible way of accessing and understanding these issues then I have not, as yet, come across it. By using the analogy of combining ingredients to make recipes, Tom has opened up a perspective to our thoughts, emotions and behaviour that is compelling. – Phil Birch, author of Ethiconomics
“You know how you just kind of ‘know’ that there is something out there? How you believe synchronicity exists and that ideas float in and out of our brains, often reappearing , for a reason? This book helps us to make sense of those vague feelings that can send tingles up our spine and hearts racing. It can put words to our thoughts and add reason to our random thoughts. It helps make the seemingly illogical logical. This is a book that I would return to again and again. It’s modern wisdom in a nutshell. Bitesized chunks of meaty inspiration in a sauce of common sense. Reading it tickles the tastebuds and makes us hungry for more. Like the best food it needs to be enjoyed slowly, each morsel chewed over and over, as each flavour is extracted and its essence absorbed.” – Jo Parfitt, author and author’s coach
“Oh my you are brilliant with your wit and insight!” – Tim Johnson, Director of Strategy, 4Networking Ltd
“Anti-perception is an intriguing concept and just one of the many gems to be found in Flavours of Thought which is a delightfully simple journey into personal development. The book can be used to build a much larger and more powerful framework that I believe hints at an even greater innovation which surprisingly is not often found in the personal development industry. I thoroughly recommend you read it and judge for yourself.” – Bill Liao, Founder of WeForest.com
“It is the deceptive power in its apparent simplicity which allows Flavours of Thought to be easily accessible to both beginners and time served devotees of personal development work. The book is cleverly engineered and crafted to produce light bulb moments (or understanding) whether it’s being read cover to cover, dipped into randomly or as an aide memoir when required. I do all three …. often!” – Jackie Walker, Edinburgh
“It’s brilliant! I love the idea of thinking about thoughts in a way that encourages my intuition, without embroiling me in my intellect.” – Kuumba Nia, author of The Circle of One
“Through gaining an understanding of the flavours in my thought process and applying the recipes I am now positively dealing with being hurt and rejected and using them to remove frustration and to find my soul path. I have applied recipes to my business, to my writing and to the way I chose to live. As a result, I can now see that in every situation I have a glass half full mentality, where before there may have been despair. This is one inspirational, magical and thought changing book that has the power to change your very being.” – Sally Asling, author of Appreciating Angels
“This book takes personal development it to a different level. No stuffy 50 year old theories that people still hang their hats on. Refreshing, thought provoking and inspirational.” – Anita-Clare Field
Email me at flavoursofthought@me.com or contact me here if you would like advanced information or to book me for a private recipe session.
