Growing up, Preston J Ephraim II loved to play sports – from hurdling in track and field, to basketball and American football. On the outside, he was the picture of good health with an athletic build; the inside, however, was a completely different matter. “I lived in United States where fast food and a fast pace lifestyle were the primary source of nutrition and living,” he said. “This allotted very little time for contemplation or self-observation.  As a result of arriving home at various hours, I rarely ate home cooking.  Until one day, I became injured and was forced to learn about whole foods.”

At 13, Mr Ephraim was playing sports when he suffered a facial injury, requiring multiple stitches. It meant he couldn’t properly chew his meals and forced him to turn to smoothies and juices for his daily sustenance. Fast forward to today and Mr Ephraim is now the owner of Om Juicery, a popular cold pressed juice bar located on Elliot Street in Hamilton. Over the years, the father-of-three has introduced hundreds of people to the benefits of juicing through his life and health coaching business.

Prior to opening the doors to his shop, Mr Ephraim would regularly see clients – from busy executives, to athletes and stay-at-home moms – all in need of a health makeover. “One particular client I had, his occupation involved meeting with clients over dinner or alcoholic beverages. Most of his days were spent in meetings. As a result his lifestyle and eating habits were slowly limiting his mental and physical wellness. I said to him: ‘The way you’re going now, it may be very difficult for you to turn this around’. I suggested the easiest way to change his health would be to introduce a living food diet and encouraged him to make his juices and smoothies at home, which wouldn’t greatly impact his lifestyle.”

Mr Ephraim’s former client asked for his help in getting started, so he created organic fresh pressed juices and delivered them to the client in batches.  Mr Ephraim said: “I’m passionate about consuming raw, organic cold pressed juices because it allows us to consume a wide range of vegetables.  Therefore our body gets a higher rate of nutrients. Juicing is a great way to boost your health and detoxify the body, but can be labour intensive and require a lot of cleanup, which isn’t practical for everyone.” It wasn’t long before more clients began to ask Mr Ephraim for his cold pressed juices and juice cleanses. His juicing service became so popular, he outgrew his home kitchen and had to move into a commercial space.

Juicing has various benefits – from improved energy and mental clarity. It can also help with gastrointestinal issues or skin conditions.  Mr Ephraim said his juices contain organic and locally sourced ingredients. “We work with a lot of Bermuda’s farmers and our produce gets harvested from the farm and pressed the same day,” he said. “When people drink our juice blends they immediately feel enlivened and nourished on a cellular level. They can’t get enough.”

Preston’s OM Green Juice
INGREDIENTS

1/2 Green Apple
1/2 Large Cucumber
5 Leaves of Kale
1/8 lemon
1/2 to 1 inch of ginger
(depending on preference)

Kale is a good source of minerals, apples and ginger are great for digestion and cucumbers are very cleansing for the body.

This article was originally published in the Fall 2019 edition of RG Magazine. 

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We’re alwayson the lookout for products that can promote our readers’ health and well-being, and may not yet be that well-known, but deserve to be. Last quarter, we talked about the incredible health benefits of ashwagandha root. This quarter, our latest suggestion is Chaga tea.

Origins

It’s derived from a type of fungus (Inonotus Obliquus– politely termed a “mushroom”) which grows on certain trees (often species of birch) in cold northern forests (the taiga) across Russia, Canada, Scandinavia, Korea and Japan. The name itself comes from an Old Russian word for mushroom originating in the Ural/Siberian region.

It has almost certainly been used for thousands for years by indigenous populations for its medicinal qualities, with literary references going back to 12^thCentury Kievan Rus(now Ukraine). Since then, Chaga has been the subject of intense (albeit not yet definitive) scientific study, because it seems to contain compounds that may help address or alleviate a wide range of conditions and symptoms. Although we should stress that it is not yet (to our knowledge) approved by any medical regulator as a specific treatment, we do know some know some benefits:

Daily dose of vitamins

It contains a remarkably wide range of vitamins, essential minerals and nutrients, including vitamin-B complex, vitamin D, zinc, iron, magnesium and calcium, as well as amino acids and fibre, so one could think of it as a natural supplement. This could help you get to your daily dose.

Defence properties

There is some evidence that it can support and boost the body’s immune system, through regulating the production of so-called cytokines – so, just the thing for the onset of winter! It is also known to give your energy and boost your mood.

Anti-inflammatory properties

It appears to have anti-inflammatory properties, and so may help reduce the impact of some chronic diseases. It may also have the ability to lower levels of LDLs- the “bad” cholesterol.

Preventative elements

probably most excitingly and controversially, there are some preliminary indications that the anti-oxidant compounds which Chaga contains may have both cancer-prevention and cancer-inhibition properties. It contains melanin (the pigment in your skin responsible for sun-protection) combats infection and promotes good circulation.

How to use it?

The usual way to ingest Chaga is through making a tea from the fungus after it has been cut, crumbled and dried. It is considered to have a pleasant, earthy taste, with some detecting hints of vanilla. “Chaga Tea” is widely available online, if you cannot find it elsewhere.

All in all, the Chaga mushroom seems to have the potential to deliver a number of health benefits, as part of a well-balanced diet. However, we must stress, yet again, that you should inform yourself first about its properties, potential side effects and drug/herb interactions before deciding to brew yourself that first pot of Chaga tea!

Find more on interesting new superfoods and recipes here.

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GIN

The Davy Mac:

• 40ml: Drumshanbo Gunpowder Irish Gin
• 140ml: Premium Elderflower Tonic
• Garnish: thick wedge of fresh red grapefruit and 3 fresh wild raspberries on bamboo skewer

Pair with British fish and chips. It may not be Cordon Bleu cooking, but we’re not crazy, the gin and grapefruit tartness balances the fattiness of fish and chips. Plus, the Davy Mac will bring out the elegance in any comfort food.

SCOTCH

Boulevardier No.3:

• 45ml: Monkey Shoulder Scotch
• 30ml: sweet vermouth
• 30ml: Campari

Add all ingredients to mixing glass, add cold dry ice and stir, once dilution is reached strain into glass.

Old Fashion:

• 60ml: Monkey Shoulder
• 8ml: sugar syrup
• 2 dashes Angostura Bitters

Add all ingredients to mixing glass, add cold dry ice and stir, once dilution is reached strain into glass.

Pair with smoked salmon. Fold on a cracker with rye crisp breads, cream cheese, crème fraiche and milled black pepper for a simple canapé. Scotch and smoked salmon are an unlikely match made in heaven.

VERMOUTH

Sorrentino:

•  1oz sweet vermouth
• 1oz Limoncello
• 3/4oz Campari
• Soda water to top

Garnish with thyme sprig and orange slice

Rosemary and Vermouth Fig Jam

• 3 cups chopped figs
• 1 cup sugar
• 1/3 cup dry vermouth
• 2 tablespoons lemon juice
• 1/4 cup water3 sprigs rosemary

1. In a large bowl, combine the figs, sugar and lemon juice. Let the figs sit for about half an hour.
2. After the figs have been sitting in the sugar and lemon juice, pour them into a large pan over medium heat. Add the vermouth, rosemary sprigs and the water. Bring to a boil, stirring constantly to avoid burning until the sugar is completely dissolved. Continue to simmer until the jam is thick, about 15 minutes. If the jam starts to seem more like a paste (very thick and sticky) add water 1 tablespoon at a time to thin it slightly.
3. Transfer to jars, cover and let the jam cool. The jam will stay fresh in the refrigerator for 2 months.

To serve add some harvest crackers with cranberries, pecans and rosemary and Marcillat Alsatian Munstercheese, you’ll be what they talk about.

Grilled Peaches

• 4 peaches
• 1/2 cup water
• 1/2 cup sweet vermouth
• 2-3 tbsp butter
• 2 tbsp honey

1. Wash peaches, cut in half and discard pits. Soak for about two hours at room temperature in vermouth and water mix. Remove from mix, reserving liquid.
2. Grill peaches over direct heat until tender, about seven minutes depending on how hot your grill is.
3. For sauce, combine remaining liquid with butter and honey and cook over a medium heat, stirring often until thick.

To serve, sprinkle with cinnamon sugar. Serve alone or with ice cream, but with ice cream is better. Yum!

Recipe courtesy of Set the Table.

This article was originally published in the Fall 2018 edition of RG Magazine. 

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When Chef Daamian thinks about his flavour profiles with food, he wants the end result to be something unique. That’s why he added a sprinkling of almonds to his fish dish and topped it with a saffron lemon sauce. “These three additional elements along with the fish, it’s just amazing,” he said. “The saffron is a bit more exotic, but the other ingredients are everyday items I use not just in the restaurant, but at home as well. It’s something different to do with the fish, and you don’t have to be a professional to recreate this recipe at home.”

Ingredients
2 Red hind fillets ( cut into 2-3 oz portions )
1 Tsp Salt fusion (Chiko’s Smokey Rub)
1 Tsp Lemon pepper seasoning
1 Tsp Spicy fusion seasoning (Chiko’s Smokey Rub )
2 tbsp Lemon juice
1 cup Flour
1 Banana
½ Onion (chopped)
2 Tsp Chopped garlic
¼ cup White wine vinegar
1 tsp Dried thyme
1 cup Water
2 tbsp Brown sugar
¼ cup Raisins
1 Red pepper (small diced)
¼ cup Almonds
1 tbsp Cajun seasoning
¼ cup White wine
1 Tsp Saffron
¼ cup Heavy cream
4 tbsp Butter
Zest of 2 lemons
Salt & pepper (to taste)

Directions
•    Season fillets with salt fusion, lemon pepper, spicy fusion seasoning & lemon juice. Dredge the fillets in flour.
•    Heat oil in a medium-sized pan. Place fish in pan and sear on both sides about 20 seconds, remove from pan and onto a tray and bake about 4 mins until done.
•    For the chutney, heat a small pot with oil and sauté onion, garlic, red peppers and thyme until translucent about 2 minutes. Add bananas and cook another 1 minute. Add vinegar, sugar, and water and bring to a boil. Reduce heat and simmer for about 30 minutes. Add raisins and remove from heat
•    For Cajun almonds, toss almonds with salt, pepper, Cajun season and olive oil. Place on a flat tray and toast for about 5 minutes until golden brown.
•    For sauce place chopped garlic, white wine and saffron in a small pot. Bring to a boil then reduce the liquid halfway; about 10 minutes. Add lemon juice and heavy cream and reduce another 10-15 minutes. Whisk in butter and season with salt and pepper. Remove from heat.
•    To assemble spoon sauce on bottom of the plate. Place fish on top of the sauce. Spoon a tablespoon of the chutney on the fish. Sprinkle Cajun almonds on top and finish with lemon zest.

This article was originally published in the Summer 2018 edition of RG Magazine.

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Also ideal for the occasional drinker, the club is an opportunity for you or a friend to discover wines that you may not have selected on your own.

Every month members receive a minimum of two carefully selected bottles of wine, and they can mix and match between white and red, as well as premier and classic memberships. Also included in the membership package are detailed tasting notes and information on the producers, regions and grape varietals featured.

With the holidays fast approaching, and some 300 wines in stock, Discovery will take the headache out of choosing a suitable wine for your family gatherings by hand-picking some for you.

After they select your new favourite wines, they send them straight to your door – for free. This saves you the hassle of fighting traffic and instantly crosses one very important duty off of your to-do list.

Memberships start from $39.95 a month, and include special offers, discounts on cases, and free delivery to your home or office. You can download an application form here, or contact Discovery Wines on 296-9463 or via e-mail at [email protected] 

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Firstly you will be more satisfied by what you are eating and changing your environment will positively impact the rest of your day.

Studies have also shown that a lunch break out of the office will vastly improve focus.

And many restaurants in Hamilton have outside seating so you can take advantage of the fresh air and sun after the ‘cold’ winter.

If you think that Hamilton has only limited offerings for lunch then you are dead wrong. There are an amazing the number of places you can go for lunch whether it be take-out or sit down.

There are also a wide range of prices — everything from Marcus at the Hamilton Princess to Keith’s Kitchen in the BAA parking lot.

Here are just some of the places to have a something to eat during the week to refresh your batteries for that afternoon home stretch.

Bulli.Social

This is as central as it can get on the corner of Queen and Reid Streets by Queen Elizabeth Park. They have gourmet burgers and the like and you can eat in or take away.

Somers’ Café Express

A wonderful view on the balcony of AS Cooper & Sons on Front Street. They have freshly-made soups, salads, sandwiches and desserts for lunch.

Fish N’ Tings

Great Jamaican Cuisine. Fast and friendly service they offer great fish (obviously) but also oxtail, curried goat to jerk pork, cow foot and much, much more. 45 Angle Street

Flanagan’s Irish Pub (and its Outback Sports Bar)

This Front Street favourite has dining on the balcony overlooking Hamilton Harbour as well as its sports bar in the back. Flanagan’s has a huge variety of meals for lunch — everything from fine salads to bangers & mash to fish & chips to steaks and also Italian fare. 69 Front Street

Marcus

This is high class and you will definitely want to spend more than an hour here. Perhaps a longer lunch hour on Friday afternoon! Marcus occupies the former Gazebo Room at the Hamilton Princess and has a central bar and views of the harbour. An open kitchen with a wood burning grill located opposite is a show all in its own, with chefs creating Samuelsson’s specialty dishes.

Fish N’ Tings

Specialising in Jamaican Cuisine, Fish N’ Tings is an island favourite with fast, friendly service at a great value. Offering the most delicious Jamaican cuisine on the island, it’s no wonder that Fish N’ Tings is one of Bermuda’s most popular spots for authentic Caribbean food! 45 Angle Street.

Lost In The Triangle (LITT)

Great fresh Bermuda fish is served as well as other local side dishes. 13 Reid Street.

Keith’s Kitchen

Bermuda’s famous lunch carts can set your stomach rumbling. Serves great burgers, fish sandwiches, steak sandwiches and the like. BAA parking lot

The Snug

Features many of the menu favourites from Flanagan’s. It’s a great place to stop if you don’t have time to sit down, but need a quick and delicious meal. Offerings made to order, take-away, home-cooked meals with the freshest ingredients. Ideal for folks on the go. Emporium Building on Front Street

La Trattoria Restaurant

Everyone has been to the ‘Tratt’ and it is great for a sit-down lunch and a chat with friends and co-workers while having one of their excellent pizzas or favourite Italian dishes. 23 Washington Lane

Café 4

This is a combination of a modern sushi bar, and a stylish and sophisticated take-out shop.

The take-out features a ‘Taste of Bermuda’ hot food buffet featuring local favourites and recipes offering the best vegetables, fish, cassava pie, baby back ribs, red beans & rice, soups and daily specials! 18 Queen Street, Windsor Place

Little Venice Wine Bar

Fun for a liquid lunch! It has more than 800 of the best wines. 32 Bermudiana Road

L’Oriental Express

A fairly wide range of offerings from its deli and also hot Asian dishes. You will also find sushi, wraps, fresh salads and desserts. Maxwell Roberts Building, 1 Church Street.

Ruby Murrys

If you like Indian food then this is the restaurant for you! And it is all served in a relaxing and friendly atmosphere. 2 Chancery Lane.

Portofino Restaurant

It has been around for decades offering traditional Italian cuisine — everything from a quick, delicious pizza, to homemade pastas. It also has a popular take-out side entrance. 20 Bermudiana Road

Yashi Sushi Bar

A great sushi bar serving the freshest sashimi, makimonos and other creative signature sushi dishes such as shrimp dumplings and our tripple-delight maki. Yashi also has take-out. 20 Reid Street

The Lobster Pot

For over four decades this friendly seafood restaurant has been serving locals and tourists alike. It has an outstanding variety of seafood specialities and fresh fish delivered daily. 6 Bermudiana Road

L’Oriental

Located above the Little Venice, this is great for those who like Oriental, Chinese and fusion cuisine. 32 Bermudiana Road

Hog Penny Pub and Restaurant

With that London pub feel, it has been in existence since the late 1950s. Specialises in old-style British comfort food like shepherd’s pie, steak & kidney pie, fish & chips, and bangers & mash. 5 Burnaby Street

DeGraff’s Lunch Wagon

This lunch wagon has been around for ever! Famous for the beef pies, burger & fries, chicken burgers and steakums. Take your food, wander down to Victoria Park and relax and have a ‘grease!’. City Hall Car Park

Harry’s at The Waterfront

On the high end of things, Harry’s is class. The menus are steak house based, featuring Miles 21-day aged beef, but with a contemporary twist. Also has a great 2,000-bottle wine cellar for an unparalleled gastronomic experience. 96 Pitts Bay Road

Nonna’s Kitchen

A really great soup and sandwich eatery that also has a fun make-your-own salad area. Nonna’s has proved to be very popular since it opened a few years ago and also has excellent comfort food like chilli, beef stew and cornbread. 4 Bermudiana Road

1609 Bar & Restaurant

Superb views at the Hamilton Princess and superb food. Open air dining at the marina, the menu features a variety of items from ceviche and pizza to burgers, sandwiches, and salads as well as a variety of seasonally inspired entrées. Perfect with the summer around the corner.

The Spot Restaurant

When a restaurant has been around since 1941, you know it is doing something right! The Spot is known for its burgers and especially its hot turkey sandwiches. 6 Burnaby Street

Little Venice

This is Bermuda’s first and most famous Italian restaurant, celebrating over 40 years of fabulous service and fine food. Contemporary regional Italian specialities. 32 Bermudiana Road

Ten Café and Bar

Fresh and delicious salads, pastas, sandwiches along with a daily Blackboard Special, Ten has great homemade desserts and Bermuda‘s best tapas. Sit inside our outside. 10 Dundonald Street

Speciality Cinema & Grill

Good for a quick burger and fries. Soups every day (check out the chicken noodle on Mondays!) 12 Church Street

Red Steakhouse and Bar

Overlooking Hamilton Harbor on Front Street, Red Steakhouse & Bar has, not surprisingly, great steaks like perfectly prepared certified Angus beef cuts which feature filet mignon, strip, rib eye, porterhouse and cowboy, all offered in their natural juices. 55 Front St

Smokin’ Barrel

The food truck stationed next to the Ferry Terminal has delicious Caribbean-style jerk chicken, short ribs and burgers.

Miles

They have some of the best sandwiches and good prices. Everything from tuna, ham and cheese, roast beef etc. But Miles also has soups and chowder as well as great hot food like chicken lasagne, golden fried salmon fritters, and grilled chicken breast. 96 Pitts Bay Road

Robin Hood

Good pub food and a big menu. Eat indoors to outdoors or take-away. 25 Richmond Road

Bermy Cuisine

Burgers and the like along with specials every day. Great milkshakes as well. 70 Serpentine Road

Buzz n Go

A variety of sandwiches as well as pizza and smoothies and milkshakes. A quick take-out at Esso City. 36 Richmond Road

City Café

Very popular take-away by the Bus Station which has sandwiches, pizza and excellent hot food like pan-fried grouper with lemon butter on the side, Asian style chicken soy-vinegar sauce, pork spareribs BBQ and even Asian style goat stew (calderetang kambing). 4 Washington Street

Barracuda

Spend a little more time for some fine dining. Has main courses which include grilled rockfish, grilled filet mignon, and pan seared hogfish. 5 Burnaby Hill

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