Showing posts with label Tips. Show all posts
Showing posts with label Tips. Show all posts

Tuesday, April 19, 2011

INTERVIEW TIPS AND TECHNIQUES


Before Interview

Dress to impress!! Human nature dictates that how you look makes the first impression. Then prepare to impress them with you as the individual.
  • Conservative business attire if appropriate.
  • Clean and pressed Dress uniform, ensure your decorations and insignia are displayed per regulation. Have someone else check your uniform out. How would it look if your ribbons were askew and not centered; if your insignia was placed on your uniform haphazardly?
  • Are your dress shoes clean and do they shine? Do your Combat boots have a fresh coat of Kiwi?
  • What are you indirectly telling the interviewers of your professionalism?
  • For females, remember the regulations that pertain to you in regards to your dress and appearance.
  • Have someone familiar with the military uniform look your uniform over prior to the interveiw date.  Should you not have a readily available Dress uniform ensure your BDU's are highly pressed and your boots are polished.
  • Check with the Interviewer for direction on the appropriate attire for the interview. (If it is a military position then dress appropriately.)
  • Bring 2 - 3 copies of your resume to the interview: You may want to include Letters of Recommendation, Training Certificates, Performance Appraisals, etc.
  • Have someone do a practice interview with you.
  • Do some background research of the position and write down questions that you would like to know about the position or agency?

The Interview:

Arrive 10-15 minutes early: It will give you time to compose yourself from that harried commute or other things on your mind.  Arriving early also shows a genuine interest in obtaining employment. As opposed to arriving late and perhaps scattered. The first 10-15 seconds of the interview are the most critical. The First Impression is Crucial. Then maintain that impression throughout the interview.
Greet the employer/interviewer(s) with a firm handshake, good eye contact, and a smile: You are showing courtesy to the employer/ interviewer(s). You want to show yourself as skilled and at the same time convey your humanity.  Show you are someone with positive energy, ambition and a team player. Ask the employer to describe the job.

During the Interview:

This is the meat of the Interview. The interviewer(s) are going to have to make a decision on whether to hire you or not based off how you present yourself and your abilities.   Your resume/ application got you through the door. Now is the time is to demonstrate what you say and know meet the road. Can you jump tall buildings with a single leap?
  • Do not give yes/no answers, but at the same time DO NOT ramble. Explain and clarify yourself. If you do not understand the question then have them repeat it or restate it? Be clear and consice with your responses. The interviewers want to know what is in your head and how you present yourself.
  • Answers should relate to the position being filled.
  • Keep answers complete and to the point:
  • Attitude is everything. Stay positive - Do not give any negative comments about past or present employers/ supervisors
  • Tell the interviewer(s) what you can do for the organization and for them?
  • What makes you the best candidate for this position?
  • Know your background and strengths and how to support them.

At the end of the Interview:

Interview the Interviewer(s), have 6-10 written questions ready to ask the employer and/ or interviewer(s). The announcement is a short synopsis of the whole job. What are the hidden aspects of the position? If you are new to federal employment have them describe to you what will be expected of you.
  • A good "Opening Question" is..."What do you feel are the three most important things you are looking for in this position?"    
  • Questions should pertain to the organization, position and selecting Official
  • Questions should not pertain to salary, benefits or lunch hour.
  • Thank them for the opportunity to interview and that you look forward to hearing from them.
  • Call the HRO for a practice interview if you feel you need one.

Thursday, March 24, 2011

Read it, if you want to clear Interview...!!!


Question 1:
 What will you do if I run away with your sister?" 

 The candidate who was selected answered " I will not get a better match for my sister than you sir" 


Question 2: 
 Interviewer (to a student girl candidate) - What is one morning you woke up & found that you were pregnant Girl ? 

 - I will be very excited and take an off, to celebrate with my husband. 
 Normally an unmarried girl will be shocked to hear this, but she managed it well. Why I should think it in the wrong way, she said later when asked 


Question 3: 
 Interviewer: He ordered a cup of coffee for the candidate. Coffee arrived kept before the candidate, then he asked what is before you? 

Candidate: Instantly replied "Tea" and got selected. 

You know how and why did he say "TEA" when he knows very well that coffee was kept before. 

(Answer: The question was "What is before you (U -alphabet) Reply was "TEA" ( T - alphabet), Alphabet "T" was before Alphabet "U" 


Question 4: 
 Where Lord Rama would have celebrated his "First Diwali"? People will start thinking of Ayodya, Mithila [Janaki's place], Lanka etc... 

But the logic is, Diwali was a celebrated as a mark of Lord Krishna Killing Narakasura. In Dusavataar, Krishnavathaar comes after Raamavathaar. 

So, Lord Rama would not have celebrated the Diwali At all! 


Question 5: 
 You are driving along in your car on a wild, stormy night, it's raining heavily, when suddenly you pass by a bus stop, and you see three people waiting for a bus: 

-- An old lady who looks as if she is about to die. 
-- An old friend who once saved your life. 
-- The perfect partner you have been dreaming about. 

Which one would you choose to offer a ride to, knowing very well that there could only be one passenger in your car? 

This is a moral/ethical dilemma that was once actually used as part of a job application. 

* You could pick up the old lady, because she is going to die, and thus you should save her first; 
* or you could take the old friend because he once saved your life, and this would be the perfect chance to ! pay him back. 
* However, you may never be able to find your perfect mate again... 

The candidate who was hired (out of 200 applicants) had no trouble coming up with his answer. Guess what was his answer? 

He simply answered: 

"I would give the car keys to my Old friend and let him take the lady to the hospital. I would stay behind and wait for the bus with the partner of my dreams." 

Sometimes, we gain more if we are able to give up our stubborn thought limitations. Never forget to "Think Outside of the Box." 


Question 6: 
 The interviewer asked to the candidate "This is your last question of the interview. Please tell me the exact position of the center of this table where u have kept your files."

Candidate confidently put one of his finger at some point at the table and told that this was the central point at the table. Interviewer asked how did u get to know that this being the central point of this table, then he answers quickly that sir u r not likely to ask any more question, as it was the last question that u promised to ask..... 

And hence, he was selected as because of his quick-wittedness.

Thursday, December 16, 2010

Regular Milk Shakes

REGULAR:
2 c. milk
1 c. vanilla ice cream of frozen yogurt
1 c. fruit such as bananas, strawberries, peaches or raspberries or
A few tbsp. chocolate powder or syrup or use chocolate ice cream
1 tsp. vanilla extract
Sugar to taste
Blend in a blender until smooth. Add more or less ice cream for thicker or thinner milkshakes.

FAT FREE:

3 c. very cold skim milk
2 c. frozen fruit, partially thawed and broken into sm. chunks
1/4 to 1/2 c. sugar
1 tsp. vanilla extract

 
 
Milk Shake

Combine ingredients in blender, blend until smooth. Add more or less frozen fruit or milk to make milkshakes thicker or thinner. If milkshake is too fruity, make a very thick milkshake then thin with milk to taste

Top 5 Myths about Drinks - debunked by Dietitians

1. Diet Pop is healthier than Regular Pop
One can of regular pop contains about 135 kilocalories whereas a can of diet pop contains less than 10 kilocalories; some even contain zero kilocalories. Therefore, it is true that diet pop contains fewer calories. However, it is rather difficult to agree that diet pop is "healthier" as there is really nothing healthy about artificially colored and flavored water.
 
2. It is less fattening to drink juice than milk
Many people are surprised to learn that a glass of juice contains more calories than a glass of one percent milk. Even two percent milk has only 10 kilocalories more than a glass of fruit juice, which has 120 kilocalories! While juice contains mostly sugar and some vitamins, milk has more nutrients such as protein, calcium, potassium and Vitamin D.

3. All bottled waters such as sparkling water, tonic water, flavored water, and mineral water are WATER
Yes, plain bottled water is water and is calorie-free. Some flavored waters are made with water and real juice. However, many flavored waters are flavored with artificial sweeteners and contain little juice. Tonic water, for instance, has 125 kilocalories per serving. Hence, always read the label and check the ingredient list. If you drink bottled water instead of tap water regularly, make sure it contains fluoride.
4. Drinking wine instead of beer won't make a beer-belly
It is a common misconception that wine contains fewer calories than beer. It is simply not true. One glass of wine (five ounces) contains about 130 kilocalories whereas one bottle of beer (12 ounces) has about 150 kilocalories. Therefore, wine contains more calories on a per-ounce basis. As a general rule, the sweeter the wine, the more sugar and calories it contains. By the same token for hard liquor; the higher the proof, the higher the calories.
Remember this next time when you are contemplating a second helping of alcohol: calories from alcohol tend to be stored as fat in the abdomen. So, if you drink alcohol on a regular basis (regardless of the kinds of alcohol), watch out for the beer-belly!


5. Coffee is the main source of caffeine
Friends have often told me that they quit drinking coffee for the sake of their hearts. Little did they know that the can of pop in their hands has caffeine, too! Caffeine is widely found in tea and canned drinks. Some drinks, such as Jolt and Red Bull, contain as much caffeine as coffee! In general, there is no harm to your health if you drink coffee in small to moderate amounts. However, it is advised that people with high blood pressure and pregnant women limit their caffeine consumption.

The Bottom Line
By substituting a can of pop or juice with a bottle of water every day, you may lose as many as 15 pounds per year. In addition, walking the stairs for 15 minutes every day, for instance, can help burn about 100 calories. It is that easy!
Remember, you always have a choice. When purchasing a bottle or canned drink, make it a habit to check the Nutrition Facts. Try bringing your own drink to work instead of choosing one from a vending machine with limited choice. This will not only save your wallet but also your waistline.

Mango: The Summer Fruit


Common Names: Mango, Mangot, Manga, Mangou.

Origin: The mango is native to southern Asia, especially Burma and eastern India. It spread early on to Malaya, eastern Asia and eastern Africa. Mangos were introduced to California (Santa Barbara) in 1880.

Forms: The mango exists in two races, one from India and the other from the Philippines and Southeast Asia. The Indian race is intolerant of humidity, has flushes of bright red new growth that are subject to mildew, and bears monoembryonic fruit of high color and regular form. The Philippine race tolerates excess moisture, has pale green or red new growth and resists mildew. Its polyembryonic fruit is pale green and elongated kidney-shaped. Philippines types from Mexico have proven to be the hardiest mangos in California.

Adaptation: Mangos basically require a frost-free climate. Flowers and small fruit can be killed if temperatures drop below 40° F, even for a short period. Young trees may be seriously damaged if the temperature drops below 30° F, but mature trees may withstand very short periods of temperatures as low as 25° F. The mango must have warm, dry weather to set fruit. In southern California the best locations are in the foothills, away from immediate marine influence. It is worth a trial in the warmest cove locations in the California Central Valley, but is more speculative in the coastal counties north of Santa Barbara, where only the most cold adapted varieties are likely to succeed. Mangos luxuriate in summer heat and resent cool summer fog. Wet, humid weather favors anthracnose and poor fruit set. Dwarf cultivars are suitable for culture in large containers or in a greenhouse.

DESCRIPTION
Growth Habit: Mango trees make handsome landscape specimens and shade trees. They are erect and fast growing with sufficient heat, and the canopy can be broad and rounded, or more upright, with a relatively slender crown. It is ultimately a large tree, to 65 ft., but usually half that size in California. The tree is long-lived with some specimens known to be over 300 years old and still fruiting. In deep soil the taproot descends to a depth of 20 ft, and the profuse, wide-spreading feeder roots also send down many anchor roots which penetrate for several feet.
Foliage: The leaves are dark green above and pale below, usually red while young. The midrib is pale and conspicuous and the many horizontal veins distinct. Full-grown leaves may be 4 to 12-1/2 in. long and 3/4 to 2 in. wide, and are generally borne in clusters separated by a length of naked stem bearing no buds. These naked stems mark successive flushes of growth. Each flush of growth will harden off to a rich green color before the next flush of growth begins.
Flowers: The yellowish or reddish flowers are borne in inflorescences which appear at branch terminals, in dense panicles of up to 2000 minute flowers. These flowers respire a volatile substance, causing allergic and respiratory problems for some persons. Pollinators are flies, hoverflies, rarely bees. Few of the flowers in each inflorescence are perfect, so most do not produce pollen and are incapable of producing fruit. Pollen cannot be shed in high humidity or rain. Fertilization is also ineffective when night temperatures are below 55° F. Mangos are monoecious and self-fertile, so a single tree will produce fruit without cross pollination. Polyembryonic types may not require pollination at all. Branches may be ringed to induce flowering, but the results are mixed.
Fruits: The fruits grow at the end of a long, stringlike stem (the former panicle), with sometimes two or more fruits to a stem. The fruits are 2 to 9 inches long and may be kidney shaped, ovate or (rarely) round. They range in size from 8 ounces to around 24 ounces. The flower scar at the apex is prominent, in some cultivars bulging from the fruit. The leathery skin is waxy and smooth, and when ripe entirely pale green or yellow marked with red, according to cultivar. It is inedible and contains a sap that is irritating to some people. The quality of the fruit is based on the scarcity of fiber and minimal turpentine taste.
The flesh of a mango is peachlike and juicy, with more or less numerous fibers radiating from the husk of the single large kidney-shaped seed. Fibers are more pronounced in fruits grown with hard water and chemical fertilizers. The flavor is pleasant and rich and high in sugars and acid. The seed may either have a single embryo, producing one seedling, or polyembryonic, producing several seedlings that are identical but not always true to the parent type. It is impossible to distinguish true-to-type from zygotic seedlings from the same fruit. Some seedlings produce numerous tiny, parthenocarpic fruits which fail to develop and abort. Mango trees tend to be alternate bearing.

CULTURELocation: The mango grows to a good size and casts a dense shade, but the roots are not destructive. It requires full sun and perfect air drainage in winter. It does best at the top or middle level of a slope. A windbreak should be provided in exposed areas. The trees may also need staking. In the desert it needs the shade of other trees; or plant on the north side of the house. In the garden or near the coast, plant against a south wall, or in an area surrounded by paving, to provide maximum heat. In the greenhouse, full light and free air movement are important to avoid disease.
Soil: Mangos will grow in almost any well-drained soil whether sandy, loam or clay, but avoid heavy, wet soils. A pH between 5.5 and 7.5 is preferred. They are somewhat tolerant of alkalinity. For good growth, mangos needs a deep soil to accommodate their extensive root systems.
Irrigation: Irrigation should start when the weather warms: February in the desert, April at the coast. Continue every one to two weeks, more often in light soils, nearly continuously in the desert, until the fruit is harvested. Irrigation may be discontinued when rains are sufficient to maintain soil moisture. In the greenhouse keep watered until the fruit is harvested, then reduce to the minimum required to avoid wilting. Watering is then increased after one to two months to initiate a new bloom and growth cycle.
Fertilization: Mango trees require regular applications of nitrogen fertilizer to promote healthy growth flushes and flower production. Chelated micronutrients, especially iron, are also often necessary. A feeding program similar to one used for citrus is satisfactory, but do not fertilize after midsummer. Organic fertilizers perform best, since the trees are subject to fertilizer burn. Young trees are particularly sensitive to over-fertilizing, but respond well to fish emulsion. Sandy soils require more fertilizer than loam or clay.
Pruning: Healthy trees require little pruning, although pruning to stimulate new growth promotes uniform annual bearing. Removing some flower clusters during a heavy bloom year may also alleviate alternate bearing. Mangos may be pruned to control size in late winter or early spring without a loss of fruit. Sap and debris can cause severe dermatitis, similar to poison oak. It is best to avoid burning prunings or litter.
Frost Protection: During the first two years, the trees should be given some protection such as an overhead cover during any frost threat. Once the tree is 3 to 4 feet high, overhead protection is difficult but still worthwhile, especially if an unusual cold snap is predicted. Frost damage can also be avoided by erecting an overhead lath shelter, orchard heating, placing lights under the canopy, or using foam or straw trunk wraps. Do not prune dead parts until all frost danger is past.
Propagation:Seedlings are a gamble. Supermarket fruits may have been treated to sterilize, or chilled too long to remain viable. These seeds are normally discolored gray. To grow mangos from seed, remove the husk and plant the seed (before it dries out) with the hump at soil level. The seeds normally germinate in two to four weeks, and do best with bottom heat. Multiple polyembryonic seedlings should be carefully separated as soon as they have sprouted so not to loose the cotyledons. Seedling mangos will bloom and bear in three to six years.
Some success at grafting can be obtained in April and September, but better luck is more likely during May through August. Small plants with a diameter of a pencil graft well with the common whip graft. On larger trees the crown groove bark graft allows several scions to be put on at once. Fully grown trees may be topworked by crown or groove bark graft, or prune hard and whip graft sprouts later. Plastic bagging with a few drops of moisture improves the graft's chances of being successful.
Graft in the second year, using cleft, side or tongue (splice) graft in midsummer. Scion and stock should be swelling for a new flush of growth. Grafts are most successful if the leaves are allowed to remain below the graft, but remove suckers. Use pencil-sized scions of hard wood with three or four nodes. Cover with loose punctured white paper bag for shade.
If top working, do not dehorn the entire tree at one time; leave at least two fully leafed branches intact. Marcottage is feasible in humid climates or greenhouses, but results in few plants. Although budding is rare in California; it can be done by using a shield bud in an inverted T, at the moment the tree begins a new growth flush. Cuttings are rarely successful, although experiments have shown that rooting may be improved by treating with ethylene, which destroys the root-inhibiting hormone in the cambium.
The Mango is a suitable and productive tree for growing in a container or greenhouse. Start with established plants of named cultivars. Select the finest Indian cultivars, which are most rewarding for the effort involved. A large tub is required, with casters for easy moving. In the greenhouse, the atmosphere should be kept dry as possible to avoid anthracnose. Place a fan nearby to move the air around trees and use ventilators. The plants should be hosed down in the morning on a weekly basis to control mites. A regular spraying of appropriate pesticides for anthracnose and mealybug may also be needed.
The location of the intended planting will dictate the choice of cultivars. Seedlings selected under California conditions have provided cultivars suitable for coastal counties. Florida cultivars are generally more suitable in the desert and Central Valley.

Pests and Diseases: Scale, mealybugs and mites are frequent pests in the greenhouse and orchard. In the greenhouse, thrips often turn leaves rusty brown. Malathion is the conventional spray for insect pests; sulfur works on mites. Gophers are attracted to the roots. The flower panicles, young fruit and leaves are subject to powdery mildew (Oidium mangiferae), especially in rainy weather or frequent fog. A spray of powdered kelp at bud break will often control it. Sodium bicarbonate and fungicide sprays are also effective. Trees planted in pavement openings seldom develop mildew.
Bacterial spot (Colletotrichum oleosporides) distorts and turns developing leaves black and disfigures developing fruit. Infection may spread to fresh young growth. Anthracnose can be controlled with bimonthly applications of copper spray or captan as a growth flush begins, and until the flowers open. Resume spraying when the fruits begin to form. Mango trees are very sensitive to root loss that can occur from digging, transplanting or gopher damage. "Soft nose," a physical disorder of shriveling at the fruit apex, seems associated with excessive nitrogen in soil. Exposed fruits sunburn in high temperatures.
Fruit Harvest: Mango fruit matures in 100 to 150 days after flowering. The fruit will have the best flavor if allowed to ripen on the tree, although winter-maturing fruits must be ripened indoors in coastal California. Ripening fruit turns the characteristic color of the variety and begins to soften to the touch, much like a peach. Commercial marketability requires 13% dissolved solids (sugars). When the first fruit shows color on tree, all of that size fruit or larger may be removed; repeat when remaining fruit colors. Do not store below 50° F.The fruit ripens best if placed stem end down in trays at room temperature and covered with a dampened cloth to avoid shriveling. Mangos ripen in June from January bloom in interior California, and October from April bloom on the coast. Less time is required to mature greenhouse fruit.
Commercial potential: The mango is the apple (or peach) of the tropics, and one of the most commonly eaten fruits in tropical countries around the world. The fruit is grown commercially on a small scale in Florida. In California a large planting in the Coachella Valley has now reached production stage. The quality of the fruit is generally comparable to Florida mangos, but has other advantages., i.e. the lack of fruit fly and seed weevil populations. Mexico, and to a lesser extent Central America, is a major supplier to U.S. markets today.

Know about Cadbury Chocolate

For nearly everyone the names Cadbury and chocolate are almost one in the same, especially for those who are connoisseurs of the sweet tasting substance.
                  
These days one can find Cadbury chocolates in a variety of locations like grocery stores, mall shops, specialty stores, and especially in Easter Baskets. I think you may find the story of Cadbury chocolate and how it came to be and spread all over the globe to be very interesting.

Frye and Sons of Bristol England are credited as being the first in that area to manufacture chocolate as a confection in the mid 1800s. Early into the next century a merger was formed with the company named Cadbury who made the confectionary delight famous. All of the chocolates made by Cadbury today are directly descended from the ones that were first made by Frye and sold to people in Europe before any other.
                        
Cadbury also is responsible for making the very first milk chocolate bars in the late 1800s. Cadbury was the forerunner from which the rest of the chocolate making industry got their inspiration. The reason for this is that the founder of the Cadbury Company, John Cadbury was very stringent on insisting that the chocolate he produced be of only the absolute highest quality possible.
In the world today Cadbury still remains one of the leaders in the industry in the United Kingdom, but over the last century the company has garnered a global fan base that loves their confections. Cadbury chocolates come in a wide range of different products from candies and chocolate bars to dry powder and drinkable chocolate.
During the holidays Cadbury chocolates are extremely popular and have become a part of many a family’s holiday celebration for a number of generations. Who can go without a Cadbury chocolate crème Easter egg? According to the company these chocolate eggs are Cadbury’s best product as far as sales performance from the start of the New Year through Easter every single year.

Many of the company’s products that are made in the U.K. are never seen in the United States but there is still a wide assortment of their chocolate bars available and they are especially prevalent during holidays when many stores import their gift chocolates.
Now that you have learned a little about the Cadbury Chocolate Company be sure to share the knowledge with friends and family at the next gathering where you are feasting on the scrumptious confection.

Herbal Tea for Good Health.

A few centuries ago, before tea and coffee drinking became widespread, we were a lot more healthy. Allergies were few - they are now widespread; eczema was almost unknown - now it is commonplace; cancer was a rarity - now it is almost the biggest killer in the West.
Co-incidence? Maybe.
I do not think that tea and coffee alone have led to the rise in disease today, but I feel sure it has played a part. I know we are living much longer now, but these diseases are catching a much greater proportion of people at a young age too. Not only tea and coffee are bad for health - but also the milk and sugar which often accompany them. So - a change to herbal teas would benefit us all.
Here I'll give some suggestions for teas which can usefully be introduced into your life. Keep half a dozen of them in the kitchen - then when you fancy a drink, choose an appropriate one. If it eliminates your tea and coffee drinking, or reduces it by 50% or more - that will be a huge benefit for you.

How To Make A Herb TeaLeaves or berries: The usual method is to use one teaspoon per cup. Add boiling water to the pot and leave to infuse for ten minutes. This is longer than for regular (black) tea. Herbal teas do not 'stew' if left to infuse for a second cup.
Roots or twigs: If you make a tea out of roots or twigs, these need a little more effort to extract the benefit, as they are tougher. The only 'roots or twigs' given in this article, are Licorice and Ginger. These need to be simmered gently for a few minutes to extract the taste and the benefits. You may also want to simmer seeds - such as Aniseed or Caraway for a couple of minutes to get the flavour.
If you want to get hold of a particular tea and can't find it, then it is fine to use a combination tea, which contains the ingredient you want along with a few others.
Health Benefits
  • Heart and Circulation: Hawthorn berry.
  • Stomach and Intestines: Meadowsweet, Chamomile, Peppermint, Aniseed, Caraway, Slippery Elm, Licorice, Ginger.
  • Nerves: Motherwort, Clover Blossoms.
  • General: Clover Blossoms, Motherwort, Green Tea, Chickweed, Nettle.
  • Women: Raspberry Leaf, Motherwort, Clover Blossoms.
  • Immune System: Pau d'Arco.
  • Kidneys: Parsley, Buchu.

The Teas
 
Hawthorn Berry or flowers - Hawthorn has a very strong reputation as a safe remedy for the heart. It also tends to normalise blood pressure. It is ironic that when scientists made a heart drug based on a plant, they chose the poisonous Foxglove (digitalis) as a starting point, rather than the benign Hawthorn. However, if you do have heart problems for which you are taking drugs, before taking Hawthorn, I would advise you to consult a practitioner who understand the actions of both drugs and herbs. One group of such practitioners in the UKare herbalists who have 'MNIMH' (Member of the National Institute of Medical Herbalists) after their name.
Chamomile - Chamomile has a reputation for soothing the digestion. This is through its action as a muscle relaxant - it lessens tension in the gastro-intestinal tract. So, Chamomile tea is a good one to use after a meal. It is safe for children - certainly as young as 2 years (give an amount relative to body weight as compared to an adult).
Peppermint - Peppermint can be a stronger muscle relaxant than Chamomile, so again it is useful to drink after a meal. It is also 'anti-emetic' , which means that if you have nausea for any reason, it tends to calm this. If you find the taste too strong, then make it very, very weak - and you may then find it pleasant.
Meadowsweet - Meadowsweet does not have much taste, but it is great for helping the stomach to digest food. Drink it half an hour before or after a meal. It has the reputation of balancing stomach acid. The feeling we interpret as 'too much acid' may, in fact, be caused by 'not enough acid - at the right time'. So Meadowsweet is a good tea to help here, as it is 'amphoteric' - it increases where there is too little, and decreases where there is too much. If you find it bland - add a little Peppermint or Chamomile.
Licorice - Licorice is soothing and healing for the lining of the stomach and intestines. It is a good tea if you have a tendency to get ulcers in these places; it is not a complete treatment, though - see a natural healthcare practitioner for this. (The cause is usually related to stress. I know antibiotics are being used for treatment recently - but, in my view, these do not get to the underlying cause.)
Slippery Elm - Another great soothing herb for the gut (gastro-intestinal tract). If you have wounds (ulcers), spasm or inflammation anywhere in the gut, drink lots of Slippery Elm Tea (actually - it's more of a 'gruel' - like thin porridge). Slippery Elm is very benign - that is, very safe. You can even make your 'porridge' thick - and use it externally to help healing. Slippery Elm has a reputation for being nourishing and easy to digest - hence its use to assist recovery from a long illness, and for the elderly.
Making Slippery Elm Tea: Slippery Elm comes as a powder (avoid the one with sugar added). In a largish bowl, mix a teaspoon of powder to a paste with cold water. Slowly add a cupful of hot water while whisking - otherwise you will get lumps. Pour into a cup. Add a little honey if desired.
Clover Blossom - This is known for its 'blood purifying' effects - in other words, it is good for general health. It also contains some 'phytoestrogens' - which make it beneficial for women - take it to help periods or menopause.
Nettle - Nettles have a reputation of being nutritious and also detoxifying. Nettle Tea is thus a good general tea to use every day.
Aniseed, Caraway, Fennel - These teas are similar in that they are 'carminative' - they settle ('calm') the stomach after a meal. So, simmer a teaspoon of any of these, or a mixture, in a cup or two of water for a couple of minutes - and sip away! In the East, the raw seeds are often given in restaurants where - in the UK anyway - we get 'mint imperials'. The seeds are healthier!

Ginger - Ginger Tea is usually made by simmering a few slices of fresh ginger for a couple of minutes in water. Ginger, again, relaxes spasms, with the added property that it has an affinity for the abdominal area. So use it if you want to influence the abdomen.
Comfrey - Comfrey root is not available for internal use in the UK, because it contains chemicals called 'PAs'. These caused liver problems for a very small number of people in Europe, so it was banned for internal use. However, the leaf does not contain these chemicals - so you can drink lots of Comfrey Tea with official agreement. You should do this if you want to encourage healing in the gut, or anywhere else; if you have arthritis or rheumatism; if you want to settle the stomach. Comfrey is a fantastic herb - if in doubt, use it! As with many garden herbs, there are a number of varieties. The one used medicinally is Symphytum officinale.
Parsley - A great general aid for the kidneys. If you have kidney problems - consult a practitioner; but if you just want to give the kidneys a helping hand to keep them working well, regular Parsley Tea is a great idea. Use fresh Parsley if you have it; or dried is easily available. Tastes great!
Buchu - Has antiseptic properties - and it smells like it too! Women with cystitis know they need to drink lots of water; they know they have to wait and suffer until the problem goes. Buchu offers an antiseptic tea which can be drunk, and which makes its way through the kidneys and bladder. A safe remedy which your doctor would probably approve of. If in doubt - check with him. If you are still not happy .
I think the smell of Buchu is lovely - some people think it's horrible. In any case, for general kidney support, you only need to make it very weak. If you need specific support for the kidneys, make is stronger. If, in the latter case, you find it hard to take, it's probably easier to make it very strong, and add a good chunk of honey (to preserve and also mask the taste). Keep in the fridge and gulp down a tablespoon or so 3 or 4 times a day. Keeps for several days in the fridge.
Raspberry leaf - Has a long-standing reputation of assisting childbirth if taken frequently during pregnancy. I don't know of any proof... but it certainly won't do any harm. It will often assist periods, so take it if you have pre menstrual tension or other menstrual symptoms; or during menopause. Also used to make a tea to gargle with for sore throat (Thyme is useful for a sore throat gargle too. Or mix the two. Store the excess in the fridge and it will keep for a couple of days. Probably best to warm to room temperature before use.)
Motherwort - Motherwort used to be used much more widely than it is today. It's common name suggests its use for women - for whom it is beneficial. Its Latin name suggests its use for the heart - Leonurus cardiaca - a valuable tonic for the heart and circulation. But I remember its reputed benefit for the whole body and a long life; one ancient herbal says; "Drink Motherwort Tea and live to be a source of grief to waiting heirs". 'Nuff said!
Chickweed - This 'weed' may be growing wild just outside your house.
Chickweed Tea is found to be good externally for many skin complaints. It will often reduce itching, and promote healing. It is often mentioned as helping weight loss - I am not sure of the mechanism here - but, again, if it replaces tea and coffee it's all to the good. It has a general benefit for the body, helping with rheumatism and arthritis.
Pau d'Arco - This is a 'new' herb to the West, which has come to us from South America. It was used by the Incas - and now their descendants - to boost the Immune System. I recommend its use for the same purpose.
Green tea - this is a preparation of 'normal' tea, which has health giving properties. It is taken - as are all these herb teas - without sugar or milk. Its reputation is of benefiting health generally, and in particular have antioxidant and anti-cancer properties. It is available in health stores, or Eastern shops. Drink it quite weak.
Change To 'Herbal' Today!I hope you enjoy some of these herbal teas. Regular tea and coffee both contain caffeine - which is OK occasionally, but not in daily doses. Long term, caffeine is held by most in the holistic health professions to be debilitating - many believe it tires the adrenal glands (which give us our natural 'fight or flight' responses.)
 
Drink some herbal teas - they really will have positive effects on many parts of the body. And this practice will then stop you taking in so much tea, coffee, sugar and milk - all of which I am certain are bad for you when taken regularly every day.
 
You must look after your own health - you are the best person to do it - buy some herbal teas today! 
Where To Get Herbal TeasSome of the teas I mention here are available from your grocer, though they may be quite old; fresher supplies are likely from a middle eastern store or health food store. Health food stores also have a range of more convenient herbal tea bag products.

Benefits Of Honey

                                
Bees from the nectar of the flowers produce honey a sweet sticky substance. From ages honey has been an essential part in the beauty regimes.

Lets take a look at the benefits that honey has provided us.

* Honey has anti-microbial properties and is known to treat minor irritations and sun burns. 

* It is a good substance that should be used in moisturizers, creams and other beauty products as honey has the ability to retain water.

* One teaspoon of honey poured in a mug of water and if used for the last rinse will bring a shine to the hair. It will work wonders and make your hair soft and silky.

* It works well with alpha hydroxy acids - it helps soothe the skin against an abrasive treatment.

* Apply equal parts of honey and milk and leave for twenty minutes, you will notice a glow on your skin.

* Honey fights against any kind of skin damage and ageing as it has antioxidant properties. 

* It also helps to fight against the damage caused by sun's UV rays.

How To Make Homemade ghee from milk.

                                 
 
Ghee or the clarified butter is the main ingredient in many of the Indian foods. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer. It also adds great aroma, flavor and taste to the food. Here is the easiest way for making homemade ghee.
Step by step procedure

Keep the boiled milk in the refrigerator. Skim the gathered cream on the top of it after few hours. Collect the cream in a bowl over the course of a week or two.
Churn the cream well in a mixer with the help of ice and water to make butter.
 
Mould it into a ball and refrigerate it for a day. (If you do not have the patience to make butter at home then get two pounds of butter from the store.)

Reduce the heat to a simmer after a while. Stir it occasionally. Keep it in a steady simmer until it turns golden in colour with no white froth on the surface. The ghee is ready.

Leave it to cool for half an hour. Later sieve it using a stainless steel mesh strainer or a muslin cloth and transfer it to a large jar and seal it tightly to avoid moisture. It can be stored un-refrigerated for several months.

So collect all the equipments and experiment homemade ghee this weekend. Believe me the end product is of higher quality in general, having less/no water and fewer solids than the one you get it from store

Energy Boosting Food Plan

If you drag yourself out of bed in the morning, can't function without gallons of coffee and run out of energy by late afternoon, then an energy-boosting food plan is right for you.
The good news is that energy can be increased at any age or at any level of fitness whether you are lethargic or active young or old.Your body makes it from the food you eat. The food that you eat will supply energy for your current activities and the excess intake gets stored in the form of glycogen in the liver for future needs.
The type of the food that you ingest decides your energy level for the day and for the months to come. If you eat food that's deprived of nutrients, it will affect your energy levels.
I'm sure most of you have friends who eat twice or thrice as much as you and are still low on energy levels.Therefore energy levels directly depend not on the amount but the type of food consumed. Another interesting fact to note is that even when two individuals of the same sex and age eat identical diets, their energy levels are poles apart.
Such distinction in energy efficiency is due to various factors like hormonal imbalances, hereditary, activity levels, ratio of lean muscle: body fat, stress levels, drugs consumed by the individual, environmental temperature (hot or cold season) and more important his or her individual responses to food.
Some individuals loose energy due to a possible inability to digest food completely. They are unable to absorb food nutrients from food as their body lacks the capacity to completely metabolise the food consumed and break it into glucose meant to provide the energy.
All this goes to prove that your energy levels depend on;
  • The type of food that you eat, that is whether it is nutrient dense or nutrient deprived.
  • Your digestive process
This means that even if you were eating nutrient dense foods, if you lack the ability to metabolise and digest it, it would affect energy levels.Avoid taking tranquilizers as they let you sleep but do not reduce fatigue.


How Can You Increase Energy Levels?
When your energy levels dip, do yourself a favour and pump up your body with;
  • Water, as dehydration affects your energy levels because the activity of the metabolic enzymes is reduced.
  • Complex carbohydrates.
Increase your activity level by exercising for 40 minutes regularly. Don't overdo it as it can work the reverse for you.
  • 5 - 6 mini meals a day.
  • Sprouts in the raw form.
  • Vitamin B Supplements… the entire range of vitamin B protects the nerves and increases energy levels.
  • A glass of raw vegetable juice.
Get a good night's sleep. It not only energises you but also improves your work efficiency.

Low calorie cooking tips and Low calorie recipe ideas

Reduce calories and fat content in your foods and recipes by cooking with seasonings to add flavor, instead of fat, carbohydrates and calories. Look up by the Food name or food type and the Spice or seasoning Name



Food Type
All Meats: Bay leaves, celery, cayenne, curry powder, garlic, pepper, majoram, nutmeg, oregano, paprika, sage, thyme, vinegar
Beef: Allspice, dill, chili powder, garlic
Chicken: Poultry, seasoning, cranberries, celery seed, celery leaves, dill, ginger, oregano, parsley, tumeric, sesame seeds
Lamb: Celery seed, celery leaves, curry, mint, rosemary, cinnamon, sage
Pork: Cinnamon, coriander, garlic, onion, sage, thyme, ginger
Veal: Bay leaf, ginger, curry, thyme, majoram, oregano
Fish: Dill, paprika, bay leaf, cayenne, fennel, ginger, dry mustard, lemon juice, tumeric
Egg: Dill, basil, nutmeg, majoram, dry mustard, onions, paprika, parsely, thyme, tumeric
Asparagus: Caraway, vinegar, lemon juice
Cabbage: Caraway, vinegar, cardamon
Corn: Green peppers, tomatoes, coriander
Green beans: Caraway, basil, dill, majoram, nutmeg, sage, vinegar, lemon juice
Peas: Majoram, thyme, onion, basil, green pepper, parsley
Potatoes: Dill, caraway, green pepper, onion, parsley, thyme
Squash: Cinnamon, nutmeg, onion
Tomatoes: Dill, basil, cinnamon, majoram, oregano, onion, sage, thyme, vinegar
Noodles: Paprika, caraway
Rice: Green pepper, onion, tumeric
Breads: Caraway, celery, basil, dill, garlic, fennel, mint, thyme, vinegar, parsley, esame seeds
Fruits: Almond extract, vanilla extract, cinnamon, ginger, cloves, poppy seed, nutmeg, majoram

Spices, Seasonings
Allspice: Fruit, sweet potatoes, squash, eggs, fish, pot roast
Anise: Cheese, beverages, cookies, cakes, breads, fish, stew, fruit dishes
Basil: All vegetables, fish, meat, poultry, egg dishes, sauces and gravies, all Italian dishes
Bay Leaf: Roasts, stews, soups, marinades, poultry, dressings, chowders
Cardamon: Fruit, soups, squash, baked goods, sweet potatoes
Cayenne Pepper: Sauces, vegetables, cheese, eggs, fish, chicken, pizza, paghetti, meat dishes
Celery Salt: Soups, stews, meat loaf, egg dishes, breads, rolls, stuffing, potato salad, tomatoes, and other vegetables
Chili Powder: Corn, bean casseroles, cheese, marinades, chicken, meat laf, stews, egg dishes, tomato and barbeque sauces, dips
Cinnamon: Lamb or beef stews, roast lamb, chicken, pork, ham, beverages, bakery products, fruit
Cloves: Glazed pork or beef, tomatoes, sweet potatoes, carrots, green beans
Coriander: Meat and poultry, stuffings, curry sauces, fruit, barbeque sauces, fruit salads, custards, marinated bean salads
Cumin: Chili, omelets, salad dressing
Curry Powder: Curried meat, poultry, fish, eggs, dried beas, fruit, dips, breads, alad dressings, marinades
Dill Seed and Dill Weed: Sauces, green beans, egg dishes, fish, chicken, breads
Fennel: Sauerkraut, breads, cakes, cookies, egg dishes, fish, stews, marinades for meats, vegetables, cheese, baked or stewed apples
Garlic: Meat, poultry, fish, stews, marinades, tomato dishes, dips, sauces, salads, salad dressings
Ginger: Baked or stewed fruits, vegetables, baked goods, poultry, fish, meat, beverages, soups, several Oriental dishes
Juniper Berries: Venison, game, rabbit, stews, hot or cold drinks
Mace: Fruit, meat loaf, fish, poultry, chowder, vegetables
Majoram: Soups, baked goods, egg dishes, spaghetti, pizza, broccoli, mushrooms, squash, peas, cauliflower, carrots, tomato dishes, meat and fish
Mint: Sauces for lamb and poultry, punches, tea, sauces for desserts, vegetables
Dry Mustard: Vegetables, fish, meat, poultry, salad dressings, egg and cheese sauces
Mustard Seed: Corned beef, cole slaw, potato salad, boiled cabbage, pickles, sauerkraut
Nutmeg: Hot beverages, puddings, fruits, baked goods, eggs, vegetables, fish, meat, poultry
Onion Powder: Breads, egg dishes, rice dishes, cheese dishes, stuffing, vegetables, salads, fish, meat, poultry, stews, dips
Oregano: Fish, meat, poultry, all vegetables, stuffins, cheese dishes, egg dishes, barbeque sauce, chili, pizza, pasta sauces, tomatoes
Paprika: Fish, meat, poultry, egg dishes, cheese dishes, also used as garnish or to add color
Parsley: Used as garnish, salads, broiled meat, fish, poultry, soups, cole slaw, breads, tomato and sauces
Pepper, black: Fish, meat, poultry, eggs, vegetables
Pepper, white: Vegetables, some light meats, poultry and fish
Pepper, red: Barbequed beef or pork, tamale pie, dips, curried dishes, spaghetti sauce, vegetables, poultry, pickles, sauces, soups, meats
Poultry Seasoning: Stuffings, poultry, veal, meat loaf, chicken soup
Rosemary: Soups, stews, marinades, potatoes, spinach, cauliflower
Saffron: Chicken, seafood, rice
Sage: Stuffings for meats, fish, and poultry, sauces, soups, chowders, marinades, onions, tomatoes, egg and cheese dishes
Savory: Tomatoes, seafood
Tarragon: Casseroles, marinades, sauces, salad dressings, egg dishes, fish, meat, poultry
Thyme: Fish, meat, poultry, vegetables, rice
Tumeric: Chutney, pickles, rice dishes, egg dishes, curried meat, fish and poultry, breads, cakes

10 Reasons to Plant More Trees

               
1. Trees save energy and money. Just three trees strategically planted around your home can cut your air conditioning bill in half.

2. Trees save tax payers. Trees in a city slow storm water runoff and reduce the need for storm sewers. Tree shade also help cool municipal buildings, lowering electricity bills.

3. Trees cool our cities. Urban "heat islands" are directly related to massive tree-cutting for development.

4. Trees clean our water and air. From low level ozone in our cities to pesticide and fertiziler runoff from our farms, trees absorb harmful pollutants. 

5. Trees help community life. Tree planting and community based forestry can add significantly to a local community's sustainable economy while restoring the environment.

6. Trees protect soil. By holding soil in place with their root systems, by deflecting pounding rain with their canopies, and by adding nutrients each fall with their leaves, trees are crucial to keeping and improving our soil.

7. Trees provide habitat for species of many kinds -- including endangered species. A key project of American Forests is "Trees for Tigers" in the Russian Far East that is restoring habitat for the endangered Siberian tiger.

8. Trees can pay your "carbon debt". Planting just 30 Global ReLeaf trees will absorb the amount of carbon dioxide that is generated in the production of energy for the average American lifestyle each year.

9. Trees provide clean water and natural flood control. Forests act as natural reservoirs, and they protect watersheds, providing clean water for cities, bays and rivers. 

10. Trees are a beautiful part of our lives. From striking individual trees that are of historic significance or are simply large and majestic, to a grove of trees in a city park, trees enrich our lives by simply being there. Trees are not just a key to the natural ecosystem -- trees are an essential part of community life.
So palnt at least one tree in this mansoon and grow it!!

Basics of a Good Resume

Writing a great resume does not necessarily mean you should follow the rules you hear through the grapevine. It does not have to be one page or follow a specific resume format. Every resume is a one-of-a-kind marketing communication. It should be appropriate to your situation and do exactly what you want it to do. with a little extra effort, you can create a resume that makes you really stand out as a superior candidate for a job you are seeking. Not one resume in a hundred follows the principles that stir the interest of prospective employers. So, even if you face fierce competition, with a well written resume you should be invited to interview more often than many people more qualified than you.The resume is a tool with one specific purpose: to win an interview. If it does what the fantasy resume did, it works. If it doesn't, it isn't an effective resume. A resume is an advertisement, nothing more, nothing less.
A great resume doesn't just tell them what you have done but makes the same assertion that all good ads do: If you buy this product, you will get these specific, direct benefits. It presents you in the best light. It convinces the employer that you have what it takes to be successful in this new position or career.

It is so pleasing to the eye that the reader is enticed to pick up your resume and read it. It "whets the appetite," stimulates interest in meeting you and learning more about you. It inspires the prospective employer to pick up the phone and ask you to come in for an interview. It is a mistake to think of your resume as a history of your past, as a personal statement or as some sort of self expression. Sure, most of the content of any resume is focused on your job history. But write from the intention to create interest, to persuade the employer to call you. If you write with that goal, your final product will be very different than if you write to inform or catalog your job history.
Most people write a resume because everyone knows that you have to have one to get a job. They write their resume grudgingly, to fulfill this obligation. Writing the resume is only slightly above filling out income tax forms in the hierarchy of worldly delights. If you realize that a great resume can be your ticket to getting exactly the job you want, you may be able to muster some genuine enthusiasm for creating a real masterpiece, rather than the feeble products most people turn out.