Jul 10, 2017


By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
July is mosquito awareness month, which is fitting as they are starting to come out in Bermuda now. While we have had a very dry spring, the recent rains will be encouraging an explosion in the mosquito population.
Mosquitos lay their eggs in standing water, and most take 10-15 days to develop, which is why it is recommended that you empty out all standing water once a week: empty plant pots should be overturned, water drums should be tightly sealed or emptied and water in bird baths and other features should be emptied out and replenished with fresh water.
But for those mosquitos that we can’t nip in the bud, it is important to keep them at bay! The best way to do that is with mosquito repellent. At Lindo’s we stock a range of mosquito sprays including Off!, Cutter and Go! which contain from 8% to 25% DEET. DEET is one of the most common active ingredients used in bug sprays, developed by the US Army to ward off bites in jungle warfare. Some people find that DEET can be an irritant and can find the smell headache-inducing, so it’s important to try it out to see if it works for you.
For those opposed to DEET, Lindo’s also offers Natrapel repellent which uses picaridin as its active ingredient, which is odourless, less greasy and does not dissolve plastics and other synthetics, which DEET can do. Picaridin was only cleared for use in the USA in 2005, though, so no long-term studies on health have yet been conducted.
For around the clock mosquito protection, you can ward off bites with a citronella wristband. While the smell of these may take a little getting used to, they can be helpful for keeping the insects away until you manage to properly protect yourself with a bug spray. You should use them in conjunction with a repellent to ensure fully effective repellence.
Of course, it is not only yourself that you can protect, but some of your space, too. If you’re making the most of the cooler evenings to eat outside or to host BBQs, make sure to use citronella candles. There are also garden sprays from popular repellent producers, such as Off!, which may be worth investing in if you or your family spend a lot of time outdoors.
If you get bitten, though, it’s helpful to have supplies on hand that will help ease the pain and itchiness of the bites. It is always worth keeping a bug bite ointment, such as Benadryl Itch Stopping Cream, Anthisan or After-Bite in your medicine cabinet. These will give some relief as will some steroid creams, which you can consult a pharmacist or your doctor about.
If you suffer from extremely bad reactions, such as severe swelling of the bite, the area surrounding it feeling hard and hot, oozing or even a low-grade fever, it might be that you suffer from Skeeter Syndrome. For those who have these more serious reactions from mosquito bites, antihistamines can help reduce the symptoms and your pharmacist may be able to recommend other over-the-counter medication to help make you feel better.
If you continue to feel unwell from your bites, particularly if you have recently been travelling, please consult a medical professional.
Remember, though, that while it pays to be vigilant about mosquito bites, make sure that you don’t let it keep you from having fun this summer!
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 3, 2017
A tangy salad with a touch of heat that’s ready to serve in 25 minutes! Tilapia, salad greens, grapefruit and jalapeno combine with a flavourful vinaigrette for a light, delicious meal.
Makes: 4 servings

Tilapia fillets are low in fat, low calorie, low carbohydrate and are high in protein.
Ingredients:
4 tablespoons olive oil, plus more if needed
1 green jalapeno pepper, seeded and sliced
1 medium onion, sliced
4 (6-ounce) Tilapia fillets
Salt and black pepper
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
2 teaspoons honey
6 cups arugula, thick stems removed
2 pink grapefruit, peeled and sectioned
2 endives, sliced
Instructions:
- Heat 2 tablespoons of the oil over medium-high heat in a non-stick pan. Sauté onions and jalapeno; until slightly browned and caramelised. Remove from pan.
- Season the Tilapia with salt and pepper. Cook fillets for 2–3 minutes on each side. Add oil if needed.
- In a bowl, whisk together lime juice, honey and Dijon mustard. Add dressing to arugula, grapefruit and endive. Toss well to coat.
- To plate: Fill four plates with salad. Add one Tilapia fillet to each plate. Spoon jalapeno and onions over top of fish and serve.
Jul 3, 2017


These delicious appetizers are not only elegant but a welcome refresher for summer parties. With the help of a few kitchen gadgets they’re also easy to make. You’ll need a 1 1/2-inch round fluted biscuit cutter, a melon baller, and a piping bag fitted with an open star tip. Makes: 30 appetizers
Ingredients
3 pound seedless watermelon
1 cup part-skim ricotta cheese
2 teaspoons honey
1 seedless cucumber
Fresh Basil leaves
Instructions
Slice and set one-third of watermelon aside. Slice remaining watermelon into 1/2-inch thick slices. Remove rind, then cut watermelon into rounds using a 1 1/2-inch round fluted biscuit cutter – you should get about 30 pieces. Set slices aside. Use a melon baller to form 40 balls from the one-third piece of watermelon. Set balls aside.
- Wash and dry cucumber. Cut into slices; about 1/8-inch thick. Cut each slice in half.
- In a bowl, add the ricotta cheese and honey. Whisk until smooth & creamy.
- Fill a piping bag (fitted with an open-star tip) with ricotta cheese mixture. Pipe mixture onto each watermelon round.
- Add one melon ball to each appetizer (in the center of the ricotta cheese) and tuck in a piece of cucumber alongside each ball. Garnish with a small sprig of fresh basil. Serve immediately or refrigerate.
Jun 20, 2017
Take advantage of seasonal fruit and vegetables – blend up a cool, icy treat for hot summer days. Makes: 3 servings
Ingredients
4 cups diced cantaloupe
3/4 cup coconut water
1/4 cucumber, peeled and roughly diced
4 mint leaves
Honey, to taste (or you can use Stevia)
Ice (optional)
Directions
Add all ingredients to a blender or food processor and pulse until smooth and creamy.
Jun 11, 2017

This salad is wonderfully crunchy and is dressed in a creamy, sesame ginger sauce – delicious Asian flavour for a refreshing summer salad. Make ahead and dress when ready to serve. Makes: 6 servings.
Ingredients
1/3 cup pumpkin seeds
2 cups shredded napa cabbage
2 cups shredded savoy or green cabbage
1 cup arugula leaves
2/3 cup thinly sliced celery
2/3 cup thinly sliced green onions, including green leaves
1 1/2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon toasted sesame oil
1/4 teaspoon freshly grated ginger
1/2 cup mayonnaise
Freshly ground black pepper
Directions
- Toast the pumpkin seeds in a skillet on medium high heat, stirring constantly, until puffed and golden. About 4- 5 minutes. Set aside.
- Combine cabbage, arugula, celery, and green onions in a large bowl.
- In a small bowl, whisk together rice vinegar, sugar, soy sauce, garlic, sesame oil, and ginger until sugar has dissolved. Add mayonnaise and whisk until completely combined.
- Gently toss the cabbage mixture with the pumpkin seeds and the dressing. Note: Use about half the dressing at first and toss. Season with a little freshly ground black pepper. Add more dressing until the salad is coated to your taste.
NOTE: If you like a little heat you can add 1 small red chili pepper, finely chopped in step 3.