JULY…Get Ready For The Great Get-Away

By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire

 

Summer holidays are here – and so is the great summer getaway. Do you have everything you need to make your trip a success?! If not, a visit to our pharmacy will help fill in any gaps in your packing list.

KEEP IT SMALL

Despite tantalising talk of a change in security rules, most airports still insist that all liquids be in containers no bigger than 100ml/3.4 fl oz for carry-on luggage. If you’re travelling light, this means packing smaller versions of your products. We have fill-your-own containers if you want to decant your own products into something which will pass muster at the airport.

BE PREPARED

Nobody heads off on holiday anticipating trouble, but it makes sense to pack a few basic items, as part of a compact first-aid kit. Painkillers – an acetaminophen type like Tylenol or Paracetamol; plus an NSAID, such as Advil or Ibuprofen – are a must (and it’s easier to carry your own than have to hunt them down in a foreign pharmacy).

But allergy pills are a great idea, too; for everything from hay fever to bug bites. We stock a wide range of non-drowsy antihistamines over the counter such as Loratadine (Clarityn) and Fexofenadine (Allegra). If you’re on medication, or have an underlying medical condition such as glaucoma, check with one of our pharmacists to make sure you choose something which suits you.

BUZZ OFF!

Heading somewhere hot and humid? Don’t forget the insect repellent. The buzz word for bug sprays these days is ‘Picaridin’ – a substance related to black pepper which, unlike our old favourite, Deet (still extremely effective), isn’t oily and doesn’t smell. We have a number of different Picaridin based brands in our grocery. And if you DO get bitten or stung, you’ll be glad you packed a tube of Benadryl or Anthisan or hydrocortisone cream, to stop the itching. Use a 1% product for bites on the body or a 0.5% product for babies or bites on the face.

TUMMY TROUBLES

Vacation is a time to eat, drink and be merry. But all that merriment can lead to …indigestion. Take chewable antacids like Tums or Rolaids to provide immediate relief. Plus, maybe an acid reducer like Omeprazole, Lansoprazole or Famotidine, for longer-acting protection. And don’t forget the Imodium (Loperamide) in case the chef’s special is special in all the wrong ways.

FEET DON’T FAIL ME NOW

If your vacation involves lots of walking, or the unveiling of a new pair of summer sandals – or both – you’ll also want to carry blister plasters. Compeed and Scholl do great ranges of hydrocolloidal products (that’s gel-filled, to you and me) which will put some pep back in your step.

THE MOTION OF THE OCEAN

Is there a cruise in your future? Maybe some whale watching? Don’t let sea-sickness rock the boat. We stock motion sickness pills like Dramamine, Gravol or Stugeron. Patches containing scopolamine have unfortunately been unavailable from the manufacturer recently but we do have Sea-band which work by accupressure, so you can enjoy smooth sailing. Remember, though, to check with the pharmacist, because some of these remedies are not meant for children.

TAKE A LIST

If you’re on regular medication, you will obviously need to take your pills with you. But rules regarding prescription drugs vary from country to country, and state to state. So, it’s a smart idea to travel with a copy of your prescription(s), not just to show to the nice people in customs and immigration, if they ask. But in case (heaven forbid) of a medical emergency, when a list of your meds could save a lot of time and trouble. Talk to one of our pharmacists about getting the appropriate paperwork, so you can jet off with peace of mind.

Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.

 

Shrimp & Noodle Salad

Pan seared shrimp meets low-carb pasta for a refreshingly light summer meal that is ready in 40 minutes.
Makes: 4 servings

INGREDIENTS

  • 7 oz Glass noodles
  • 1 cup bean sprouts
  • 1 scallion
  • 4 slices pickled ginger
  • 1 clove garlic
  • 1 lb. large shrimp
  • 2 tablespoons coconut oil
  • 1 tablespoon lime juice
  • 2 eggs
  • 4 tablespoons unsalted peanuts, lightly toasted & roughly chopped

Dressing

  • 1 tablespoon rice vinegar
  • 1/4 tsp lime juice
  • White pepper
  • salt (to taste)
  • Fish sauce (to taste)
  • Chili sauce (to taste)

To serve & garnish

  • 3 green onions, finely sliced
  • ½ cup fresh cilantro, shredded
  • lime wedges

DIRECTIONS

  1. Cook the glass noodles according to the package instructions then drain, rinse in cold water and drain well.
  2. Cut the noodles into 4 inch lengths. Wash and drain the bean sprouts.
  3. Trim the scallion and cut into pieces (about 2 inch long) and shred finely length-ways.
  4. Cut the ginger into pieces. Peel and finely chop the garlic.
  5. Rinse and dry the shrimp. Heat the oil and quickly fry the shrimp on both sides with the garlic. Sprinkle with 1 tablespoon lime juice and set aside.
  6. Whisk the eggs. Heat 1 tablespoon oil in a small skillet and scramble the eggs.
  7. Mix the glass noodles with the bean sprouts, scallion, egg, ginger, and peanuts. Put onto plates.
  8. Make the dressing. Whisk together the rice vinegar, lime juice, salt, pepper, fish sauce, and chili sauce and sprinkle over the salad. Toss. Put the shrimp on top of the salad and garnish with sliced green onion, cilantro, and lime wedges.

 

Asian Quinoa Peanut Salad

Toss together fresh cabbage, carrots, green onion, snap peas, bell pepper, cucumber, and cilantro with a flavourful peanut sauce dressing for a crisp, colorful, Thai-inspired salad. Enjoy it as a light summer dinner or a packed lunch.

INGREDIENTS

Salad

  • 3 cups cooked quinoa
  • 2 cups shredded purple cabbage
  • 1 red bell pepper, cut into bite-size pieces
  • 1 cup grated carrot
  • 1 cup thinly sliced sugar snap peas
  • ½ cup chopped cilantro
  • ¼ cup thinly sliced green onion
  • 2 cucumbers, cut into small chunks
  • ¼ cup chopped roasted and salted peanuts, for garnish

Dressing

  • ¼ cup smooth peanut butter
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • ½ lime, juiced (about 1 ½ tablespoons)
  • Pinch of red pepper flakes

DIRECTIONS

  1. Place all the dressing ingredients in a small bowl  (or jar) and whisk until emulsified.
  2. Place the quinoa, carrots, cabbage, bell pepper, green onion, cucumber, snap peas, and cilantro in a large salad bowl.
  3. Drizzle the dressing over the salad. Give it a toss. Garnish with roasted peanuts. Serve.

NOTE: This salad can be kept covered, and refrigerated, for about 4 days.