Brunch With the Super Foods

This eBook titled "Brunch With The Super Foods" contains nutritional facts, tips on planning the brunch, a menu, music and recipes. Read the email from our VIP guests Cindy and YoYo Beets to me indicating that they are upset. The Beets feel that they are already famous and do not want to be show cased on the Beet Pineapple Upside Down Cake with "those pineapples". See how the team used wisdom to prevent them from calling their union and the stoves are relit in the Kitchen to prepare the dishes for this eBook.

What is the hype about Super Foods and why do we eat them? This group of foods are low in sugar, salt, calorie's and are loaded with phytochemicals and antioxidants. Included in ths group are broccoli, cauliflower, spinach, pumpkin, beets, carrots, blueberries, pineapple, kiwi fruit, gogi berries, flax seeds, chia seeds, brewers yeast, salmon, mackerel, sardines, turkey and other foods. I have prepared this eBook featuring some of our VIP guests including Cindy and YoYo Beets, the Chenopods, including Sharon Swiss Chard, Gus Orange, Marc Salmon and others. The book also includes nutritional facts, tips on planning the brunch, a menu, recipes and music making the event "Beetiful". So as the eBook is underway, I recieve an email from Cindy and YoYo Beets that they are upset that I have featured them on the "Beet Pineapple Upside Down Cake" with those pineapples. The Beets feel they are already famous and do not want to be showcased with the pineapples. Using wisdom, see how our team in HR and the Kitchen come together to resolve their complaints. Once this was done, everyone went back to work to finish preparing the dishes on the menu. the brunch is ready, let's go in and enjoy the meal. Join hands with family and friends and give thanks for a good meal and toast with our glass for a peaceful and healthy life.

Charmaine Strachan graduated from New York institute of Technology located in Old Westbury, New York with degrees in Culinary Arts and Hotel Restaurant Management. She did her cooking externship at Sfuzzi Italian Restaurant in Manhattan and Managed an off site catering business and a franchise. Her guiding principle in life is prayer. Her favorite hobbies include cooking, baking and sharing with others less fortunate worldwide.