2 tablespoons nutritional yeast, plus 1 Tbsp for sprinkling
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon onion powder
Instructions
Preheat oven to 300°F.
Wash kale and dry thoroughly by blotting with paper towels. Remove kale leaves from the tough main stem. Roughly tear the kale into pieces.
Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the oil into all the nooks and crannies of the kale leaves. Set aside.
In a small bowl, add nutritional yeast, salt, pepper, garlic powder and onion powder. Stir to mix well.
Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it’s thoroughly coated.
Arrange kale on baking sheets and spread into an even layer – don’t overlap pieces.
Sprinkle the kale pieces with more nutritional yeast for extra flavor, if desired. Bake for 15 minutes. Remove baking sheets from oven and turn kale pieces over to ensure even baking.
Bake for 5-10 minutes more, or until kale is crispy and golden. Let cool before serving.
Store in an airtight plastic bag for 2 days.
NOTE: If you want to add a little heat and nutty flavour you can add 1/4 teaspoon chili pepper, 1/8 teaspoon cayenne pepper, and 1/4 cup raw cashews. Add together with the nutritional yeast, garlic powder, onion powder, salt and pepper, and pulse in a food processor until finely ground. Proceed to step 5.
These healthy pancakes are easy to make and are great by themselves or served as side dish to your main meal. A great way to get your kids to eat veggies!
Prep time: 15 min ¦ Total Time: 25 min ¦ Servings: 8
Ingredients
2 eggs
8 cups grated cauliflower
6 scallions, finely chopped
1 garlic clove, minced
1/2 cup flour
1/2 teaspoon baking powder
1/3 cup Parmesan cheese, grated
1/4 teaspoon fresh dill, finely chopped, optional
salt and pepper, to taste
2 tablespoons oil, divided
sour cream, optional
Directions
1. Cut the cauliflower into pieces. Discard the hard stems, and reserve the florets. Using a food processor, and working in manageable batches, pulse the cauliflower florets into small pieces that resemble rice.
2. In a large bowl, mix together cauliflower, eggs, scallion, flour, baking powder, garlic, dill, and Parmesan cheese until combined. Season with salt and pepper, to taste.
3. Heat 1 tablespoon of oil in large skillet on medium-high heat. Spoon cauliflower mixture into 4 mounds in skillet, using about 4 tablespoons of the cauliflower mixture for each; flatten each mound into a 4-inch round pancake with a spatula. Cook 3 minutes on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining oil and cauliflower mixture.
4. Serve with sour cream or garlic aioli sauce.
For the garlic aioli sauce:
2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste
Directions:
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.
By Stephanie Simons, Head Pharmacist, Lindo’s Pharmacy in Devonshire
One organ donor can save up to eight lives, and improve the quality of life for another 75 patients. With approximately 120,000 people currently on the US national transplant waiting list (of which Bermuda is a part), every donor is valuable. Unfortunately, more people are in need of an organ transplant than are registered to donate, and approximately 22 people on that waiting list die each day, before they receive the organ that they need.
Organ transplants are pursued after all other medical treatment options have failed. Hearts, lungs, livers and small intestines can be transplanted. A kidney transplant can save a life and relieve a recipient from having to undergo dialysis treatments. Diabetics can be free from insulin injections with a pancreas transplant. Bones can be transplanted to save limbs; corneas can restore vision; and skin can relieve burn victims. Heart valves, veins, tendons, and ligaments can also be transplanted.
On January 1 this year, France passed a law of “presumed consent”, an approach that makes all citizens organ donors unless they sign a refusal register. This opt-out approach has been adopted by many countries around the world, including Austria, Spain and Belgium. According to the World Health Organisation, these countries experienced an increase in organ donations of 25 to 30 percent.
Bermuda, however, in partnership with the New England Organ Bank, the oldest independent organ procurement organisation in the US, works on an opt-in approach to organ donors.
Unfortunately, this means that potential donors are not always identified: while 95 percent of adults in the US support the idea of organ donations, less than half have actually registered. This is often simply a matter of not getting around to doing it.
Valentine’s Day is recognised in the US as National Donor Day, to mark the importance of taking a few minutes to register as an organ donor. In Bermuda, registering is easy; donor cards are available at TCD, doctors’ offices and post offices, and intention may also be indicated on a driver’s licence. Carrying a signed donor card is the easiest way to make your intentions known.
It is important to discuss your intentions with family, to avoid potential conflicts. In Bermuda, the next of kin has the ultimate say in whether organs are donated for transplant, so it is essential to have a conversation with loved ones about your intentions, and why the decision is important to you.
Almost anyone can be a donor. Registering to become a donor will never affect the quality of medical treatment a potential donor receives – every effort will always be made to save a life, and donation is considered only after death has been declared. There is no cost to the donor or the donor’s next of kin. It is illegal to buy or sell organs and there are strict guidelines surrounding donation policies and organ distribution.
A donor’s health condition will be assessed at the time of donation, however, apart from serious conditions, most people are eligible to donate. Staying healthy will not only ensure your organs are valuable to a transplant recipient, it will also help to keep you off the waiting list yourself. While many people on the transplant waiting list suffer from genetic disorders or disease or illness over which they have no control, some transplants could be avoided through lifestyle choices.
Avoid potential health issues by eating a healthy diet with a variety of fruits and vegetables and low in fat and sodium. Exercise regularly. If you smoke, stop; talk to a pharmacist about your options for help. Your pharmacist can also recommend vitamins and nutrient supplements that can help you to lead a healthy life and be an organ donor, not recipient.
This February 14, buy your valentine something special, and then head to TCD, your doctor’s office or the nearest post office and complete an organ donor card. Sharing your heart on Valentine’s Day is nothing new; ensuring that your intentions as an organ donor are clear is the ultimate gift. For more information on becoming an organ donor, visit www.bermudahospitals.bm/bhb/donor/donate-organ.asp.
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.
Do you enjoy Bermuda lobster but dislike the work and time involved in preparing it? Then relax and let us do the work for you! Stop by either Lindo’s store for our fully-prepared and ready-to-cook Stuffed Bermuda Lobsters.
Available as whole or halves (large or small), and market priced, our lobsters are stuffed with a delicate blend of scallions and diced tomatoes combined with a savoury herb stuffing. Just pop them on a baking sheet and broil until meat is fully cooked.
Combine with fresh sautéed veggies and a baked potato for a perfect meal for two this Valentine’s Day. Now that’s showing your significant other some Bermy love!
Oh, sweet decadence! This cheesecake boasts a creamy peanut butter filling over an Oreo cookie crumb base topped with chocolate chips and chopped roasted peanuts. Topped with a smooth chocolate ganache and garnished with Reese’s Mini Peanut Butter Cups this cheesecake is a heavenly match of chocolate and peanut butter flavour!
For Cheesecake Filling:
4 pkgs. (8 oz. each) Original Philadelphia Cream Cheese, softened
1 1/3 cup granulated white sugar
1 cup creamy peanut butter
1 ½ teaspoons pure vanilla extract
1/3 cup heavy cream
4 large eggs
1 cup semi-sweet chocolate chips
1/2 cup roasted peanuts, coarsely chopped
For Chocolate Ganache:
½ cup heavy cream
1 ½ cups milk chocolate chips, finely chopped
For Garnish:
Reese’s Mini Peanut Butter Cups
Instructions
1. Adjust the oven rack to the middle position. Preheat the oven to 350°F.
2. In a small bowl, combine Oreo cookie crumbs and melted butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan. Place in refrigerator while making the cheesecake filling.
3. In a large bowl, using an electric mixer beat together softened cream cheese with sugar until smooth. Mix in peanut butter, heavy cream and vanilla extract. Add eggs, one at a time; beat on low just until combined. Spread semi-sweet chocolate chips and roasted chopped peanuts evenly over cookie crust. Add cheesecake filling and use a spatula to smooth the top.
4. Wrap the exterior bottom and sides of the springform pan with heavy-duty foil. Place the wrapped springform pan into a deep baking pan. Pull out middle oven rack and place the baking pan on the rack. Carefully pour very hot tap water into the baking pan until it comes a little over halfway up the sides of the springform pan.
5. Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Note: If cheesecake begins to brown too quickly, loosely tent aluminum foil around pan.
6. Carefully remove from the oven. Take the springform pan out of water bath and place on a wire cooling rack. Let stand for 15 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of the springform pan. Transfer cheesecake to a serving plate.
7. Add heavy cream to a medium-size saucepan and bring to boil over medium heat. Place half of the milk chocolate chips in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
8. Spread the ganache on top of the cheesecake and allow it to drip down the sides. Let the ganache set slightly. Garnish with Mini Reese’s Peanut Butter Cups. Keep refrigerated until ready to serve.
1. Pour milk into large bowl. Add pudding mix and instant coffee. Beat with wire whisk 2 minutes or until well blended.
2. Add whipped topping; stir gently until well blended. Reserve one-third mousse; spoon remaining mousse into 4 serving glasses. Fit a piping bag with a star tip; fill with reserved mousse and pipe into glasses.
Refrigerate at least 4 hours. Serve with chocolate-covered coffee beans or raw cacao nibs.
Prep time: 5Cook time: Total time: 
These healthy pancakes are easy to make and are great by themselves or served as side dish to your main meal. A great way to get your kids to eat veggies!
Do you enjoy Bermuda lobster but dislike the work and time involved in preparing it? Then relax and let us do the work for you! Stop by either Lindo’s store for our fully-prepared and ready-to-cook Stuffed Bermuda Lobsters.
Oh, sweet decadence! This cheesecake boasts a creamy peanut butter filling over an Oreo cookie crumb base topped with chocolate chips and chopped roasted peanuts. Topped with a smooth chocolate ganache and garnished with Reese’s Mini Peanut Butter Cups this cheesecake is a heavenly match of chocolate and peanut butter flavour!
