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goji berry seedsVegetable of the Month Club

We should eat more vegetables. But knowing doesn't translate into doing.

So let's keep it simple. How can we get more of those wonderful veggies into our wonderful bodies?

Adopt a vegetable of the week or month. Experts say it take us that long to form a habit.

Start with an easy vegetable, say the carrot.

Consider the carrot's statistics: Carrots are crunchy like potato chips, but without the salt. And you definitely can't "inhale" an entire bag of carrots like you can with chips because carrots fill you up much sooner! That's a good thing, right?

Next time you're at the grocery store, buy a bag of carrots. Try the bite-size baby ones. No prep time!

When you get home, divide the big bag into smaller, sandwich-size bags and put them in the refrigerator. Take one with you to work each day. Need a snack? Reach for a carrot bag.

Then progress to other veggies--cucumbers, spinach, cauliflower.

Sure, you'll have to get creative with some of them. A little dip goes a long way toward making some vegetables more palatable.

Got a salad shooter? Haul it out, dust it off, and run broccoli, zucchini, and spinach through it. Any vegetable will do. A food processor works, too, just put the appliance in a spot where you can use it easily on a regular basis.

Once you've shredded or julienned your vegetables, add a couple spoonfuls of your favorite dressing and you've got a tasty salad. Throw in some mandarin oranges or a diced apple for a little sweetness and zip. Chopped nuts or sunflower seeds add extra flavor.

Be sure not to go overboard with the salad dressing. A couple spoonfuls should coat all of your vegetables.

Eat a vegetable salad every day for a month and see how good you feel!

Try some shredded veggies in a sandwich and decrease the amount of meat.

Do you need to consume the vegetables in their raw state? No, not at all. Cooking enhances the nutrition of many vegetables, including carrots, and often aids digestion.

So why not cook up a delicious, nutritious pot of vegetable soup. Great news for the culinary-challenged: Making delicious vegetable soup doesn't require "Iron Chef" status. Just add the vegetables of your choice, some seasoning, and water, then let it simmer.

Traditional soup vegetables include onions, carrots, and potatoes, but experiment with different, more exotic varieties.

Put the soup in a crock pot or slow cooker in the morning and come home to a delicious supper.

Add a small amount of beef or chicken for flavor if you prefer, maybe an ounce or two.

Leftovers make a quick, nutritious lunch the day next. Pack in a thermos to take with you and skip the cholesterol burger and fat fries.

Start your own Veggie of the Month Club. It'll be a healthy tradition!

Looking for diet and weight loss tips? Kathy Ferneau has created an excellent resource for information on diets, healthy eating, and exercise. Click here: http://www.lose-weight-diets.com

Good Resume Karma for Hospitality Workers

So, you've done your turn in the trenches. You've been a busperson, head waiter, bartender, host, and what-not. After ten to twenty years, many hospitality workers, feeling burned-out at the late shifts and long hours, yearn to break into the ranks of higher management. Yet they find themselves in a kind of 'glass ceiling' situation. They can't get a recruiter to look twice at their resume, even when the qualifications are more than a match for the job.

The place where hospitality is at a disadvantage is the job titles. The hospitality industry being as pinched for profits as it is, someone hired as a waiter or bartender will find themselves performing management functions: balancing books, being in charge of the staff, purchasing, ordering, overseeing the operation of the establishment, and on and on. All of these skills are transferable to higher-salary jobs, but because they were done under the job title of "hostess" or some such, they mean zip as far as an interviewer is concerned.

This is a shame, as the person who knows the business the best is the one who worked their way up through the ranks. The computer age has also sealed the fate of many poorly-considered resumes, as human resource departments search resumes in electronic form, including and excluding keywords and only pulling up those resumes that meet the search criteria.

The recruiter's ultimate responsibility is to the restaurants, hotels, casinos, and clubs which they are hired to represent. This is not to say that they don't also have your best interests at heart; it just means that recruiters have to comply with the job description and qualifications set forth by their clients. So they are unable to present candidates that do not match those requirements - no matter how much a candidate calls back.

So this should tell you something: there are good and bad keywords and phrases. Words like "restaurant, hotel, hostess, waitress, bartender, cook, chef" tend to get you stuck in a rotating cycle of those positions forever. What they fail to address is that you have done work far outside the scope of your job title, and are ready for a meatier career. A broad majority of hospitality job seekers have job titles unrelated to their current career goals.

You are much better off using skill headings rather than job titles, if your goal is to land higher salaries and increase your interview rates. For example, if you were quite practiced in enhanced selling at your business, a handy leading line might be: "A versatile and skilled sales and marketing professional with excellent hands-on experience in developing and improving sales for wholesale and retail operations in the hospitality industry." You did it, why not flaunt it?

Or if you were eventually saddled with overseeing the restaurant staff when all you started out as is a line cook, it's high time you boasted: "An assertive manager with outstanding interpersonal people management skills, experienced in communications, negotiations, operations, and scheduling." Again, your title may not have been manager, but that's still the job you did, and the one you're seeking now!

Bartenders are another catch-all position. The head office sees a bartender as somebody who washes glasses and pours. But the best of all outcomes is when your bar business expands so that now you're booking entertainers, arranging bachelor parties, expanding to include a kitchen, purchasing and warehousing the stock, hiring and firing help, placing advertisements, and generally overseeing the day-to-day operations. You've been promoted in everything but title!

How better to highlight some bullet points:

- Recruited and trained X-number servers and kitchen employees in full service dining.
- Assisted in the X-number% reduction of labor costs through better selection of staff.
- Reduced labor and cost of goods sold by X-number%.
- Carried out a demographic study that pin-pointed the establishment's market.
- Developed and oversaw the new catering program.
- Analyzed and upgraded kitchen equipment to achieve greater efficiency.
- Improved cost control by eliminating waste.
- Consistently ran low-overhead costs throughout seasonal highs and lows.
- Prepared the annual budget for the branch location.
- Directed the development of a new line of appetizers.

To your ears, this may sound like "laying it on thick", and you may be right, but you have to understand that head-hunters think this way. To them, there is no "we switched to a cheaper brand of vodka in our martinis". There is only "efficiently oversaw a new product strategy that reduced price of goods sold".

Chefs are another career category with a few roadblocks in advancement. The publicity of the Celebrity Chefs of the Food Network has helped the chef career gain new stamina in recent years, but maybe that casino manager with the hospitality manager position doesn't watch the Food Network. Many people think 'chef' and are unable to picture anything but a line cook in front of a grill, flipping steaks.

If you engaged in anything involving creativity, such as pastry, planning a menu, designing a new side dish, experimenting with a new recipe, or coming up with a new line of beverages, there's room in marketing and design arts for you. After all, if your endeavors were successful, then that shows that you know your target market and what they like. If your restaurant started hosting banquets and providing catering services, then your responsibilities grew with the business.

Whatever the situation, it's hard not to find examples where you expanded your job experience to fulfill higher duties. The trick, then, is to focus on your newly gained skills, which, after all, you undertook in the first place hoping for advancement, did you not? By phrasing things in a more general way, it makes it evident that your skills are easy to transfer to a new job category.

Freelance writer for over eleven years.

Hospitality Uniforms
Formal Clothing

Gluten Free Bread Made From Wheat

Coeliac disease is a disorder of the small intestine that affects predisposed individuals when they ingest gluten. The diagnosis and occurrence of coeliac disease worldwide is increasing; it is estimated to be 0.5 to 2.0% in westernised countries.

Coeliacs have to endure a gluten free diet. This entails not eating any products made from gluten containing crops such as wheat, rye, barley and oats.

The Codex Alimentarius Commission of the World Health Organization and the FAO distinguishes gluten-free foods as those consisting of ingredients with a gluten level of less than 20 ppm or those which have been rendered gluten free through processing with a gluten level of less than 20 ppm. In Australia, less than 5ppm is considered to be gluten free and less than 20ppm is considered to be low gluten. Low gluten products with less than 20ppm can be safely tolerated by Coeliacs (as endorsed by the Coeliac Society of Australia).

A research group in Italy have recently published their findings showing that they are able to reduce amounts of gluten in bread by using the bacteria Lactobacilli, this bacteria also used in food manufacturing food such as yoghurt. In addition to the Lactobacilli this group used fungal proteases that in combination with the lactobacilli they ferment and breakdown gluten. \

After this fermentation, the residual concentration of gluten in sourdough was 12 ppm. Albumins, globulins, and gliadins were completely broken down, while about 20% of glutenins persisted. None of the proteins extracted from the bread were able to elicit an immune response from cells. Food processing by sourdough lactobacilli and fungal proteases may be a new and improved approach to eliminate gluten from bread.

This is great news for coeliacs as they may soon be eating gluten free bread made from wheat.

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Based in NSW but with delivery Australia wide, http://www.allergease.com.au stock hundreds of products that you won't find in the supermarkets, including a huge range of gluten free products for people with wheat allergies and coeliacs. http://www.allergease.com.au is an online shopping and information website that is dedicated to providing the best quality and care for allergy sufferers. They provide a huge of array of allergy related products ranging from bed linen to cookbooks and food. Check out: http://www.allergease.com.au

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Juicy food culture is a way of life in Sunny Isles (Miami Herald)

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COMBO CUT Issac Shoki practices what he preaches. He uses no canned, frozen or processed foods at his Miami Juice Restaurant and Healthy Food Emporium, and more than two-thirds of the food is organic. Every dish is made to order, and nothing is nuked in a microwave.


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