Jul 29, 2018
This gluten-free salad is not only delicious, its packed with fiber and nutritional goodness.
Prep time: 20 mins Total time: 1 hour Makes: 3 servings
Ingredients
- 1/2 cup quinoa, rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 1 cup whole kernal corn
- 1 small red bell pepper, chopped
- 1 teaspoon chili powder
- 1 avocado, peeled and small diced
- Salt and freshly ground black pepper
Instructions
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- Cook the quinoa according to package directions. Cool.
- Add black beans, salsa, corn, red pepper, and chili powder to cooked and cooled quinoa. Add salt and pepper to taste. Stir to combine. Add diced avocado and gently toss. Cover, and refrigerate 30 minutes to chill before serving
Jul 29, 2018
Tarts shells filled with a cream cheese filling and topped with a mixture of fresh berries, kiwi, and sliced almonds combine to make these an easy to make and go-to summer treat.
Total Time: 3 1/2 hours Makes: 12 tarts
Ingredients
- 12 (3-inch) frozen unbaked tart shells
- 2 (8-ounce) packages cream cheese, room temperature
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/3 cups sliced strawberries
- 1 1/4 cups blueberries
- 1 1/3 cups raspberries
- 3 kiwis, sliced
- Sliced almonds
- Powdered sugar
Directions
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- Bake tart shells according to package directions, Cool on a wire rack.
- Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla extract.
- Pour the filling into cooled tart shells; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- In a bowl, combine berries and kiwi slices; stirring gently to avoid damaging fruit. Top cream-filled tarts with berry mixture. Sift powdered sugar over berries; dusting lightly, and garnish with sliced almonds. Serve immediately after assembling.
Jul 18, 2018
Take a walk on the bold side and experience a flavor adventure in every bite. Each recipe is chef inspired and thoughtfully crafted using made-from-scratch sauces and restaurant quality ingredients. Our mission is to bring home fresh bold flavor without any artificial colors or flavors. Satisfy your cravings, eat bold.
Bellisio Foods® the beautiful foods company®
Jul 10, 2018
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
Swimming, boating, diving, snorkelling, fishing, jet skiing: Bermuda is surrounded by water and we appreciate its ability to cool and entertain us all summer long.
We do, however, need to respect it and the potential risks we face when in, on or around it. From drowning to the increased effects of the sun, water can pose a number of hazards that can turn a fun day to an awful memory.
To begin, when on the water, be sure to drink lots of water. It is easy to get dehydrated when in the sun all day, so plan for at least 125 mL of water per person for every half hour in the sun.
According to the CDC, most child drownings happen at a residential pool and most adult drownings occur around open water. Drowning can occur in mere minutes, and a small child can drown in just a few centimetres of water. Teaching children from a young age to be careful around water is the first step; tell them that they are never to go in water without asking permission, and sign them up for swimming lessons as young as 6 months of age. And whether in lessons or not, children should always wear a flotation device and should always be supervised when around water. Everyone, children and adults alike, should wear a flotation device during water sports.
Extended exposure to the sun’s rays is inevitable when enjoying a day on the water. Even an overcast day can cause harm to unprotected skin.
Broad spectrum sunscreens protect against both UVB rays, which cause sunburn, and UVA rays which are also harmful and cause the skin to age. Choose a broad spectrum with 30 to 50 SPF (Sun Protection Factor) for best protection.
The US Food and Drug Administration changed labelling guidelines for sunscreen in 2017, and what used to be referred to as waterproof must now be called water-resistant. Neutrogena, Ocean Potion, Coppertone and Banana Boat all have water resistant and sweat resistant formulations.
There are many choices now for sunscreen, so there is no excuse to go without. We sell Eco-friendly brands (reef safe) by Raw Elements and Sol Rx and cruelty free Vegetarian or Vegan products by Alba Botanicals and Kiss My Face. Zinc Oxide is the safest and best way to filter UVA and UVB rays; look for products from Think Baby and Blue Lizard.
Whatever you choose, apply sunscreen at least 15 minutes before going outside, and use approximately the amount of one shot glass for complete body coverage. Sunscreen should be reapplied every 80 minutes and always reapply after getting out of the water, even if you use a water-resistant brand.
If possible, avoid direct exposure to the sun between 10:00am and 4:00pm and wear clothes that cover your skin: there are a lot of SPF products for kids and adults alike. Wear a hat and protect your eyes with polarized sunglasses.
Even the most careful sunbather can suffer the odd sunburn. If you have overdone it, cover the area with a cool, damp towel or take a cool shower and leave the skin moist. Use a moisturizer with aloe vera or soy or even hydrocortisone cream to relieve the skin. Since a sunburn can cause dehydration, drink extra water.
Summer is here and Bermuda’s beautiful waters beckon. Armed with a little knowledge, common sense and some water-safe products, your day by the water can go – well, swimmingly.
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.
Jul 10, 2018
Offer valid until July 31st, 2018 and/or while supplies last.
Jul 2, 2018
A colourful and nutritious vegetarian burger that tastes as good as it looks!
Makes: 4 burgers
Ingredients
- 2 1/2 cups cooked brown rice, cooled
- 1 14 oz. can black beans, rinsed and drained
- 2 1/2 cups shredded raw beets
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 teaspoon paprika
- 2 teaspoons cumin
- ½ teaspoon cayenne
- ½ medium red onion,finely chopped
- 2 cloves garlic, minced
- 2 tablespoons almond butter
- ½ cup very fine breadcrumbs
- Olive oil or coconut oil for frying
Directions
- In a food processor, pulse together shredded beets, black beans and rice until mixture resembles very finely ground beef.
- Transfer the mixture to a large bowl and add the remaining ingredients, except olive oil. Mix until ingredients are combined well.
- Cover bowl and refrigerate for 30 minutes.
- Preheat a skillet over medium-high heat. Divide beet mixture into 4 portions, and then shape each portion into a thick patty. Add olive oil to skillet; about 1 tablespoon. Cook patties for about 10 minutes, about 5 minutes per side, until the burgers are cooked through, browned and crsipy on outside.
- Serve the burgers on buns.
