With spring already here, and summer fast on its way, you’re bound to be spending more time outside – beaching, swimming, biking, boating, gardening, or doing whatever floats your boat. Just remember, Bermuda’s geographical location puts us in the line of some intense sun rays – you can expect high UV values all year-long – so remember to protect your skin and prevent skin cancer by applying sunscreen before heading outside.
If you’re looking for an all-natural, safe and effective sunscreen, take a look at Raw Elements All Natural Sunscreen with all organic sunscreen ingredients. It’s new to our stores and available just in time for Good Friday kite flying outside in the warm spring air!
Why is Raw Elements USA Sunscreen the Safest?
#1 Rating for Safety and Efficacy from The Environmental Working Group
100% All Natural and Certified Organic Inactive Ingredients
Never Contains Harsh or Synthetic Chemicals
Hypoallergenic, Safe For All Ages and Sensitive Skin
Non Nano Zinc Oxide as the Only Active Ingredient
Eco Safe, Reef Safe, Biodegradable and never tested on Animals
Why is Raw Elements USA Sunscreen the Most Effective?
True Balanced Broad Spectrum Protection – Both UVA/UVB Rays
Very Water and Sweat Resistant beyond 80 Minutes
Never Runs, Never Stings Eyes or Clogs Pores
Tubes Float and Can Be Applied to Wet Skin
Delivers High Levels of Certified Organic Moisturizers and Antioxidants to the Skin
If you love cod fish cakes but don’t have the time, or inclination, to make them this year, simply head over to Lindo’s in DEVONSHIRE to pick up one, two, or order more!
Our cod fish cakes are made on the premises by our own chef and you can be sure they’re made with fresh, quality ingredients. Take home, heat and brown in a skillet, and enjoy alongside a salad or sandwiched inside a Hot Cross Bun – no matter how you prefer to eat them, our cod fish cakes are simply delicious!
Each: $3.00 or Order per dozen: $35.00 (Order by April 1st, 2015 by 6:00pm. Pick up before April 2nd, 2015 – 7:00pm). Call: 236-5623 ext. 348.
The folks at McCormick know how to get the best results from their food colour and egg dye! Create sensational designs in brilliant colours for any Easter theme. Mix and match techniques – marbled, two-toned, stripes, dots and shapes, and more! Find expert tips and inspiration at www.mccormick.com
Emily Caruso at Jelly Toast brings McCormick egg-dyeing tips and recipes to life, showing how to paint or dye eggs in the hottest shades of the season, and create some wow-worthy designs.
A delightfully light, citrus flavoured cake that is perfect for tea time or served as an elegant Easter dessert.
Prep time: 25 mins Bake time: 40 mins Makes: 6-8 servings.
Instead of using glaze you can simply dust the cake with a little powdered sugar.
Ingredients
1/2 cup butter, softened
1 cup white granulated sugar
2 eggs, room temperature
1-1/2 teaspoons grated orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup milk
For the Glaze
1 cup confectioners sugar
2 tsp. orange zest
4 teaspoons orange juice
Directions
Preheat oven to 350°F. Grease and flour a bundt pan.
In a large bowl, cream together butter and sugar with an electric mixer until fluffy. Add eggs, orange peel and extracts and beat until combined.
In another bowl, add flour and baking powder and stir to combine. Gradually add the flour mixture to the cream mixture, alternating with milk between additions. Make sure not to over mix between additions – just barely combine. The result is a cake with a light, even texture throughout.
Pour into bundt pan. Place in oven on center rack and bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing from pan. Cool completely on a wire rack before glazing.
For glaze: combine the confectioners’ sugar, orange juice and grated orange peel; whisk until smooth. Spoon over cake, allowing glaze to run down sides. Garnish with thin slices of orange, if desired.
This frittata is easy to prepare and can be enjoyed for breakfast, brunch, or dinner. Serve with crusty toast and fresh fruit.
Prep. Time: 10 mins Cook Time: 20 mins Total Time: 40 mins Makes: 6 servings
Ingredients
2 Tablespoons butter, divided
8 eggs
1/2 cup chopped fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese
3 green onions, including green tops, chopped
8 ounces baby Portobello mushrooms, sliced
8 ounces cherry tomatoes, sliced in half
1/4 cup roughly chopped fresh flat-leaf parsley leaves, for garnish
Pinch of salt
Directions
Preheat oven to 400°F.
Whisk together eggs, cheese, ground pepper and basil. Season with a pinch of salt. Set aside.
Melt 1 tablespoon of the butter in a cast iron skillet (or ovenproof frying pan) over low heat. Add onion. Cook, stirring occasionally, until onion starts to soften, about 7 to 10 minutes.
Increase heat to medium-high and add mushrooms. Cook, stirring, for 3 to 4 minutes or until tender. Add tomatoes and cook 2 minutes until tomato just softens.
Add the remaining butter to the skillet and stir to incorporate with vegetables. Pour egg mixture over tomato/mushroom mixture. Lift and tilt pan and swirl around to distribute egg mixture evenly. Reduce heat to low. Cook for 7 to 8 minutes or until the egg mixture is almost set (the surface will still be slightly runny).
To finish cooking, place pan in oven and cook until eggs are set – about 10 minutes.
Remove from oven and let cool for 2 minutes. Loosen edges with a spatula and gently slide frittata onto a plate. Cut into 6 wedges. Garnish with chopped parsley and serve.
There’s still enough of a chill in the Springtime air to warrant a little warm up from this soup. This soup is simple, flavourful and loaded with nutrition from the superfood kale.
Makes: 8 cups – 6 servings
Ingredients
8 oz sausage, casings removed, sliced (you can use turkey sausage, chourico, mild Italian, etc.)
1 medium-large onion, chopped
1 tablespoon minced garlic
6 cups chicken broth
1 1/4 pounds potatoes (about 3 medium), peeled and diced
12 ounces fresh kale, tough stems removed and leaves chopped
Salt and freshly ground black pepper, to taste
1 (14.5 oz) can stewed tomatoes, optional
Instructions
1. In a large stock pot, brown sausage.
2. Add onion and garlic and saute for a few minutes, or until onion is translucent. Add chicken broth and bring to a boil.
3. Stir in potatoes and kale (and tomatoes, if desired). Reduce heat to simmer and cook for 10-15 minutes, until potatoes and kale are tender. Add salt and pepper to taste. Serve hot.
If you love cod fish cakes but don’t have the time, or inclination, to make them this year, simply head over to Lindo’s in DEVONSHIRE to pick up one, two, or order more!
The folks at McCormick know how to get the best results from their food colour and egg dye! Create sensational designs in brilliant colours for any Easter theme. Mix and match techniques – marbled, two-toned, stripes, dots and shapes, and more! Find expert tips and inspiration at 
