May 16, 2014
There’s been a quiet revolution happening in Bermuda’s kitchens in response to the rising increase in diabetes, obesity, heart disease, auto-immune syndromes like food allergies and gluten sensitivity, along with celiac disease. Alarmingly, according to PreventDisease.com, “Today, by the time the average child in a developed country turns 8 years old, they’ve had more sugar in their lives than the average person did in their entire lifetime just one century ago.”
With diet-related food illnesses on the rise many of us are seeking healthier foods, including gluten-free and organically-grown foods to ease up the symptoms and restore health. More importantly, diet related illnesses are entirely preventable and that’s why we believe gaining knowledge from an early age on the benefits of healthy foods, and how to prepare them, is vital for the health of future generations.
Today, May 16th, 2014 is Food Revolution Day, a global day of action to keep cooking skills alive. The brain-child of renowned UK chef Jamie Oliver, Food Revolution Day is a campaign by the Jamie Oliver Foundation in the UK and USA, and The Good Foundation in Australia. In the foundation’s words, “It’s about celebrating the importance of cooking good food from scratch and raising awareness of how it impacts our health and happiness – we believe that everyone should know about food and it starts with getting kids food smart, making cooking fun and inspiring a love of food that will last a lifetime.”
We echo the Jamie Oliver Foundation’s words and we’re happy to see the wider community gaining food awareness – making healthier food choices and trying alternative cuisines. Vegetarian, vegan and raw food trends are being explored with heartening results and we’re doing our part by ensuring our stores carry the freshest produce, meats, and hundreds of specialty brands that will help you and your family in your transition towards more healthful eating!
To learn more about healthy eating visit EatWell Bermuda – Bermuda’s Dietary Guidelines, the Bermuda Diabetes Association, and the Jamie Oliver Foundation’s Food Revolution Day website.
May 14, 2014
Easy to make, and heartier than sushi, the Asian and citrusy, coriander flavours in this tuna tartare combine to make this a welcome recipe for fish lover’s looking for a light summer dinner.
Chef Peter Jovetic plates tuna tartare for serving.
Recipe from Chef Peter Jovetic – Food 4 Thought
Ingredients:
- 8 oz tuna loin or steak
- 1 1/2 Tbsp sesame oil
- Pepper to taste
- 1 Tbsp soy sauce
- 1 Tbsp coriander, chopped
- Sesame seeds to garnish, optional
- 1 chive to garnish, optional
Directions:
- Chop the tuna into small chunks (do not mince) and put into a bowl. Add all the other ingredients and mix gently.
- Put mixture into a mold (shape of your choice) and put onto plate. Garnish with sesame seeds and finish with single chive.
- Serve with a grilled baguette or focaccia.
Gosling’s Wine of the Week
Chateau Ste Michelle Columbia Valley Riesling
Chateau St Michelle Columbia Valley (Washington) Riesling is an easy match for Chef Peter’s tuna recipe. It is crafted to be a refreshing off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach with subtle mineral tones.
The retail price is $17.00 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 13th, 2014
May 14, 2014
Looking for an alternative to shakes, powders and bars? Introducing Oscar Mayer P3 Portable Protein Packs. Each pack contains Oscar Meyer Select Meats, Kraft Natural Cheeses, and Planters Nuts and contain at least 13 grams of protein. With no artificial preservatives and under 170 calories each, P3 Packs are the protein to grab and go!
Oscar Mayer P3 Portable Protein Packs are available in single-serve, 2-oz packs in four different varieties:
May 12, 2014
Here’s How to Enter:
Purchase any two (2) Crisco items and enter to win one of the following:
(1) Kitchen Aid Mixer
(1) Le Creuset® Cookware Set
(5) $250 Grocery Vouchers
Bring your receipt to BGA, 1 Mill Creek
Promotion ends June 13, 2014
®/™/© The J. M. Smucker Company
www.bga.bm • www.facebook.com/bgapromos
Employees of Lindo’s Group of Companies & BGA are not eligible to enter contest.
May 7, 2014
Introducing Gevalia 2-Step Coffee Pods
For Use in the Keurig® K-Cup® Brewing System
• Made from Real Milk
• 90 Calories per Combined Cup and Packet
• Designed to Expand to Deliver the Perfect Brew
• Artificially flavored.
Now you can be your own barista in 2 easy steps. Only Gevalia lets your create an
exquisite cafe-style coffee with your Keurig® K-Cup® brewer – just combine Gevalia’s rich, never bitter Espresso Roast Coffee with their unique Froth, made from real milk.
Smooth, mildly sweet, with subtle roasted notes, our Gevalia coffee is an authentic Kaffe
moment at home. Refining the art of luxurious coffee since 1853, Gevalia delivers a rich,
never bitter coffee experience.
Available in 6 pack size at Lindo’s stores in three deliciously, satisfying flavours:
Cappuccino • Mocha Latte • Caramel Macchiato
May 7, 2014
Chef Daamian brings us an elegant dish of Coconut Infused Crab & Wild Mushroom Risotto with a crispy Parmesan Tuile garnish.
Recipe from Chef Daamian Simmons – The Reefs
Chef Daamian Simmons from The Reefs
Ingredients
- 2 Tbsp salted butter
- 1 pkg amborio rice (risotto)
- 3 cloves garlic, chopped
- 2 small shallots, diced fine
- 1 1/2 cups assorted fresh mushrooms (buttons, shitake, cremini), sliced
- 2 sprigs fresh thyme, chopped
- 1 cup dried porcini mushrooms, rehydrated in 3 cups hot water, sliced
- 2 cups dry white wine
- Truffle oil, optional
- 5-6 cups warm seafood or vegetable stock
- 1 tin lump crab meat
- 1 bunch chives, chopped
- 1/2 cup coconut milk
- 1/4 cup toasted shredded coconut
- 1 cup Parmesan Reggiano, shredded
- 1 Tbsp vegetable or chicken base
Directions
In a medium pan, add 1 tablespoon butter and sweat half of the shallots and garlic and all of the mushrooms. Remove from heat and set aside.
In a large pot, add 1 tablespoon of olive oil and saute the rest of the shallots, garlic and chopped thyme. Deglaze with the white wine. Add rice and stir to mix ingredients together. Add vegetable or chicken base and mix together. Gradually add the stock, 1 cup at a time, and continue to stir constantly. Keep adding stock, one cup at a time until rice is al dente, and fully cooked.
Stir in crab meat and sauteed mushrooms. Pour in coconut milk and shredded toasted coconut. Season to taste with salt and pepper.
For Parmesan Tuile:
Place a piece of parchment paper on a sheet pan and place 1/2 of the shredded Parmesan Reggiano in a circle. No need to use a ring. Place in a pre-heated 400°F oven and bake for 5-8 minutes until crisp. Remove from oven and let stand for 5 minutes. Peel
tuile off the paper and use to garnish crab meat risotto.
Goslings Wine of the Week
Bonterra Viognier 2012
For Chef Daamian’s Crab Risotto, Gosling’s have chosen Bonterra Viognier 2012. Aromas of peaches and cream, citrus blossom and apricot greet you at the glass. The apricots and peaches are accented with spice. The wine is crisp and rich with beautiful elegance and a long finish.
The retail price is $18.75 and it is available at Lindo’s and
Gosling’s.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 7th, 2014
