Today’s world teaches us that we’re meant to be all things, to all people, in all ways. We’re meant to find this oft quoted but rarely defined “work-life balance” and we are meant to smile while doing so. We’re meant to always be up so that everyone else feels a little better about themselves by proxy.

We are meant to give our all to our jobs, to our families, to our friends and even sometimes to the random person. There is no allowance for being down, for being quiet, for being alone. You are meant to unicycle yourself across the tightrope whilst juggling the myriad parts of your life without dropping any of those balls. And quite simply, that’s just tiring. And so very unrealistic.

Very recently, I learned a poignant life lesson. A good friend of my family’s died and as awful as it was, his death, and by extension his life, taught me more than ever that no one lives forever. His life showed me that you can fit forever into each day if you just remember that each day belongs to you. We as women (and I’m sure many men fit into this category also) tend to think of ourselves last. We do for others every moment of every day and leave the scraps for ourselves. We’re taught from a young age that our job is to take care of everyone else and then ourselves. We are invariably kinder to others than we are to ourselves because that’s our job. That’s our purpose. And that’s what we are told should define us. So we let it.

However, when we turn that simple thought onto its head, it’s amazing how easily our view changes. My friend put himself first. Now, don’t get me wrong, he wasn’t selfish. In fact, he was one of the kindest people I knew. He just understood that when you put yourself first it is no longer a game of subtraction, that you actually multiply the amount of you there is to give. He taught me that balance doesn’t come from trying to be all things, but being the best at the one thing. His life proved to me the importance of being your true and utter-most self, and once that happens the rest of life then falls into place.

He taught me to blast the music and dance like no one’s watching even when they are. He taught me to experience each moment as if it were both the first and the last. He taught me to open your arms even wider as it’s often the best way to connect. He even taught me the poignant lesson that some Manchester United fans can be good people.

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

The post The Tightrope of Life appeared first on RG Magazines.

Gherdai Hassell

“In 2015, I was suffering from depression,” said 28-year-old artist and art teacher Gherdai Hassell. “I was lost, broke and feeling down and out. I knew I needed to make a change in my life and that I wasn’t living up to my fullest potential, but garnering up enough courage to switch course was the hardest thing I’ve ever had to do.”
Up until then, Miss Hassell had done the ‘right’ thing by enrolling in law school. She had bought into the belief she needed a corporate career to be successful, but day after day found herself bored in class, drawing to pass the time. Instead of thinking about civil and class action suits, she daydreamed about ways she could get more money in order to buy more art supplies.

Then one day as she walked through the vast corridors of her university building, it suddenly felt as though her chest was caving in. She couldn’t breathe – and didn’t want to face another day living a lie. Rather than go left to class, she made a right hand turn and withdrew from school. Soon after, she was on her way to Guiyang, China to follow her creative pursuits.

Over the last four years, Miss Hassell has visited 27 countries, including Turkey, Morocco, Italy, Vietnam, Cambodia, Thailand, Hong Kong, South Korea, Costa Rica, Antigua, St. Thomas and Mexico. While living in China, she starts her days with a morning meditation, yoga and journaling, before going on to teach two art classes. In the afternoon, and sometimes late into the evening, you can find her at her home art studio perfecting her craft.
Despite her initial fears and reservations, Miss Hassell believes it was the best decision to follow her heart and take responsibility for the direction of her life. Once she took the leap, things began to fall into place. She recalled it was “the most liberating and freeing experience” and gave her the courage to tackle other life challenges head on.
She feels more balanced now and makes time to do something that brings her joy each day. She’s also become more open-minded about people from different cultures and religions, as well as more resilient, compassionate and independent.

“I’ve realised there’s more to life than working in a job that isn’t serving you or making you happy. We all desire and want more out of life. The difference between people that actually get it and those who don’t, is that they face the fear and do it anyway. They make a decision and give themselves permission to choose their passions in life. I’m a firm believer that if you’re doing something you’re passionate about, you’ll never feel like it is ‘work’. I’ve also found that if you’re walking in your purpose, the money will come to you.

“My advice to anyone is to follow your heart and trust your intuition.”

Kerri Jackson

A former senior manager at KPMG, Kerri Jackson reached a crossroads in her life at age 38. She was recently divorced, unsure of her direction in life and had lost motivation for her 9-5 job (then at hedge fund company Red Kite Management Limited). Back in 2014, she completed a health coaching programme online and embarked on a yoga teacher training scheme.

Following her love for all things health and wellness, she decided to leave the corporate world at age 40 and spend a few months travelling around Hawaii, California and Portugal.

“I wasn’t sure of what was next, but decided to try and establish roots back in my hometown in Toronto,” the former executive said. “Unfortunately, the move wasn’t as smooth as I’d planned. My first winter in Canada was especially challenging. It’s hard enough for people who live there and have their routine to keep them going in the cold months, but I had no job and no routine. I struggled with anxiety and depression and had to work through that before taking any next steps in life.”

Once she got back on her feet, Ms Jackson signed up for another in-depth nutrition programme, then got a part time freelancing gig in accounting to make some money on the side. “That’s when my friend contacted me to tell me she had just bought some land in Mexico, with the vision of building a retreat centre. She wanted my help with some of the business and financial planning and as I knew I didn’t want to spend another winter in Canada, I agreed to come down to Central America and lend a hand.”

She put her course studies on hold for a few months and worked out an agreement with her employer to work remotely. After arriving in Mexico everything else fell into place. Her days were filled with surfing and Spanish lessons, working for a few hours at a coworking space or café in a small town, then meeting up with friends for dinner. She enjoyed her new routine so much, she decided to partner with her friend to build and launch the retreat centre, including a co-working space and apartments for those in need of a holistic escape.

“It’s a laid back and relaxed lifestyle in Mexico and we’re based in a pretty small community so it’s easy to meet people,” she said. “I went to Mexico with no expectations; I just wanted to avoid the winter in Canada. One thing led to another and I reconnected with what I wanted in life. It’s been nice to allow myself to start each morning with meditation and journaling. I don’t think I could have done that with a 9-5 job. I’ve been able to create a lot more self-care in my routine and love meeting up with friends for yoga or coffee and not feel rushed or stressed about time.”
Ms Jackson admits leaving her job was “quite drastic” and involved some growing pains. She encourages other people with a desire to step outside their comfort zone to do so gradually. “Start exploring areas of interest and take it step by step to make your dream a reality,” she said. “That could mean going back to school to get certified, while you still work your office job or speaking with a life coach or someone that can help you make the transition a little easier.”

Whitney Wilson

Seven years ago, Whitney Wilson found herself in a corporate role she didn’t particularly like, doing tasks she knew she wasn’t any good at. The combination proved to be extremely demoralizing. “It didn’t play to my strengths and wasn’t the best work culture for me either,” she said. “To top it all off, it wasn’t a place I felt I could grow or be happy.” Trapped and unfulfilled, Ms Wilson started to dream of what life outside Bermuda could look like. Hoping to find a more joy-filled existence, she booked a one-way ticket to the other side of the globe and set out on her biggest adventure to date.

The 33-year-old has now visited a host of countries in Africa, Europe, Asia and the Middle East, however she most recently called Luang Prabang, the former capital city of Laos, her home. Formerly working for Pencils of Promise, a New York based non-governmental organization, Ms Wilson helped to fulfil its mission of providing children around the world with access to a quality education. A typical work day involved creating training opportunities for Lao teachers and started at 8am. After wrapping up at 4.30pm, she found time to experiment with vegan recipes, go to the gym, read and doodle in cafes in the evenings and on weekends.

For her, finding a job that was purposeful and meaningful has helped her to achieve a better work-life balance. “The level of stress I have in my life is at an overall stable and healthy level now,” said Ms Wilson, who recently relocated back to Bermuda. “I love that I have time to pursue things I like such as cooking. And living in Asia as an expat my quality of life was very high, a lot higher than it could be in Bermuda given the cost of living and income.”

She admits she has “no regrets” about leaving home in search of a life that was more aligned to her authentic self. Of course she’s missed her family, but learning to survive on her own in the big, wide world has improved her confidence and how she sees herself as an individual. “I would never take the experiences I’ve had back,” she said. “I’ve learnt how to advocate for myself and speak up for the things I truly believe in. I’ve also discovered the importance of finding my tribe. Growing up, I spent a large majority of time feeling like an odd ball, like I never really belonged to a particular group of friends or had a niche. Then when I started travelling I met a lot of other weird, quirky people who became ‘my people’.”

While she understands it won’t work for everyone to drop it all and move to Asia, she believes each person should look inside to find solutions to better their life. “I also think it’s important for people to understand that getting up and moving to Asia didn’t solve all my problems,” she said. “It came with its own set of problems. People can look on social media at my cool moments and interactions while travelling and think I have it made, but there have also been lots of tears and frustrations along the way as well.”

A happy Medium – Tania Kowalski, Heath & Happiness Coach

You don’t have to quit your job or start a new life abroad to find your bliss. Tania Kowalski, a Bermuda-based health and happiness coach, insists there are small activities we can do now – right where we are – to find balance when life gets out of whack. Here are three suggestions if you’re looking for something quick and simple to make you smile:

Nourish your heart
Connecting with the people you love is extremely important, said Mrs Kowalski. That’s why even on her busiest days, she makes sure to carve out little snippets of time to read to her kids or give her husband a quick smooch.

Nourish your body
Getting in a quick workout or enjoying a colorful and fresh meal are two ways you can quickly boost your mood. Research shows exercise increases your serotonin levels, a.k.a. the “feel good chemical”, which helps decrease negative emotions and increase positive ones.

Nourish your soul
Just doing a five-minute meditation or taking time to write out a gratitude list can make a world of difference to our overall outlook. Meditation is known to reduce stress, control anxiety and enhance self-awareness. If you’re not sure where to start, just sit yourself in a comfortable position, set a timer and try to focus on your breathing for that length of time.

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

The post Pursuit of Happiness appeared first on RG Magazines.

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. 

The post Get your juices flowing appeared first on RG Magazines.

When Sarah Wight’s energy levels hit an all-time low in university, she turned to nutrition for a boost. It was then it finally clicked: if she wanted a different result – better digestion, less bloating, more energy and clearer skin – she would need to choose foods that built her up rather than breaking her down. Now a Nutritional Therapist at Ocean Rock Wellness, Ms Wight also teaches seasonal cooking classes at The Chef Shop in Hamilton, where she shows novice chefs how to infuse as much nourishment into each meal as possible.

RG: Earliest or favourite memory centred on food and cooking?

SW: I can’t remember a time when I wasn’t connected to cooking and eating with the seasons. As a child, my family and I spent summer holidays in Vermont. One Saturday, my mom took us to a Farmer’s Market that blew my mind. Later that night she laid out all her supplies in the kitchen and made bruschetta topped with beefsteak tomatoes, tossed fingerling potatoes in salted butter and then served fresh blueberries for dessert. It felt like an expression of creativity and connectivity to the ground we stood on; there was just so much environmental and human goodness behind the dinner.

RG: Favourite fall meal to prepare for friends and family?

SW: Cooking for me is influenced by the seasons and the idea that food can be used as a way to make us feel better. Amongst almost all researchers and defined diets, there is one similar value, and that is most people could use more plants! Plants provide vitamins and minerals to support enzymatic reactions that impact every system in our body, fibre to support the gut microbiome and anti-oxidants for anti-ageing – both inside and outside of the body. In all honesty, my kitchen skills are questionable, but the recipes and dishes I make are approachable. For that reason, my favourite autumn meal is a big arugula salad with roasted chicken and crispy roasted cauliflower, lightly toasted walnuts, red onion and a cilantro vinaigrette made in a mason jar. Rosemary roasted sweet potatoes on the table, too. I love to spotlight the forgotten beauty that is the vegetable! In my opinion, cooking for others and eating around a table is a lost art. Often what we are hungry for is connection.

RG: Go-to healthy meal to whip up when short on time/energy?

SW: If you’re looking for something quick, a frittata is probably the quickest go-to meal, and it takes 15 minutes tops. Starting with olive oil and sautéed onions, then adding in dark leafy greens and another vegetable; chopped zucchini or mushrooms are my favourites. The eggs are a brilliant source of protein which is important for lean muscle mass, but also to support other functions such as liver detoxification and neurotransmitter and hormone synthesis. I will always look for a small protein source and a vegetable as a base, especially when short on time. Our food options seem to either come from a farm or a factory, when in doubt choose the farm option.

RG: Philosophy, when it comes to food and nutrition? How did you learn that?

SW: Food is an important source of energy, and each person has different macro and micronutrient needs. Our genes play a role in it too, so adhering to labels and diets (vegan, paleo, keto) can undermine what our bodies need to function at their best. Not to mention our environment is always changing, so we need to be able to adapt and be okay with that. My philosophy is to stress less and eat more plants (but not exclusively!). Stress can affect adrenal function, compromise digestion and deplete the body of nutrients. It can be real or perceived, but the body can’t tell the difference, and the alarm bells (fight or flight hormones) go off regardless. My philosophy on nutrition is inspired by my ‘why’ which is: “it feels good to feel good”. Food and nutrition should be a celebration of health, so fear and restriction shouldn’t have a place in day to day dietary decisions.

RG: What advice would you give to others when it comes to balancing health and nutrition and a busy lifestyle?

SW: My best advice for busy individuals would be to remember your why, seek professional nutrition support for real solutions (instead of google and endless frustration!), simplify your meals and remember that no effort is too small; choices made often become habitual and rewire new neural pathways. Perfection doesn’t reflect a balanced lifestyle, but we are in a place where we have become accustomed to low energy, poor sleep and weight gain. These are all symptoms of a biochemical imbalance that nobody should have to settle for.

Roasted Broccoli, Cilantro and Lentil Salad 
INGREDIENTS

Salad (Serves 4)
1 head of broccoli, chopped into small florets
1 box or bag of arugula
1 bunch of cilantro, chopped
¼ red onion, sliced very thin
½ cup walnuts, raw
1 cup dried lentils, (soaked before cooking for 2 hours if you are sensitive, drain and rinse well)

Vinaigrette
3 tbsp. olive oil
1 tbsp. raw honey
2 tbsp. apple cider vinegar
1 lemon, zest and juice
½ tsp. sea salt

Method

Cook the lentils as per the directions on the bag with a pinch of sea salt. While those are cooking, roast the broccoli florets in the oven at 375F for 15 – 20 minutes. Strain the cooked lentils and let them cool. Whisk the vinaigrette ingredients together or shake well in a mason jar. Now toss the lentils, broccoli, cilantro and red onion in the vinaigrette and add onto a bed of arugula.
The lentil dish (without the greens) keeps for up to 3 days in the fridge. Enjoy!

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

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by Rachel Slade

5 out of 5 stars

I’m generally not a fan of non-fiction – as in I’ll rarely pick up a true story on my own volition.  So to have read not one, but two non-fiction books in the span of a couple months is pretty incredible (especially if you saw the contents of my to-read pile). However, I still can’t stop thinking about Into the Raging Sea– or recommending it to people, fiction and non-fiction lovers alike.

Journalist Rachel Slade brings to life the story of the ill-fated El Faro, which sunk off the coast of the Bahamas during Hurricane Joaquin in October 2015. Slade takes this story, with an ending, sadly, we already know, and manages to make it as gripping as any psychological thriller all while bringing to it the heart and soul of each and every one of the 33 souls lost on the ship.

Through hours of voice recordings from the ship’s “black box” to interviews from the family members of the ship’s crew and maritime experts, she weaves together a story that still brings me to tears. There are lessons to be learned here, including the devastating power and unpredictability of hurricanes as well as the cutthroat history of the shipping industry. While we’re still deep in hurricane season, this is a book not to be missed.

Available at Bermuda Bookstore.

Here are some more suggestions from the staff at the Bermuda Bookstore:

There’s a theme in book publishing this fall and it’s all about Greek mythology. First up is “Circe” by Madeline Miller, telling the story of the daughter born of the gods but who turns to the world of mortals for companionship. Passing down the Greek myths through many millennia means there are many interpretations. Stephen Fry’s “Mythos” brings together these stories in Fry’s entertaining and informative retelling.

Sarah J Maas has a new “Throne of Glass” book out at the end of October, but in the interim fans who can’t get enough of Maas can indulge in DC Icons Series and enjoy her take with “Catwoman: Soulstealer”. Other Icons in the series written by other sought-after YA authors include “Wonder Woman: Warbringer” by Leigh Bardugo and “Batman: Nightwalker” by Marie Lu.

New non-fiction currently burning up the charts includes “21 Lessons for the 21^stCentury” by Yuval Noah Harari, one of today’s most innovative thinkers exploring some of the world’s most pressing issues. And for Bruce Lee and martial arts fans fans “Bruce Lee” by Matthew Polly is an authoritative and most comprehensive account of the actor’s life that also features dozens of rarely seen photographs.

The post Book Review: Into the Raging Sea appeared first on RG Magazines.

Fried Mashed Potato Balls

Ingredients

3 cups leftover mashed potatoes

3 slices bacon, cooked and crumbled

2/3 cups shredded cheddar cheese

2 tbsp. thinly sliced chives

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

2 eggs, beaten

1 1/3 cups panko bread crumbs

Directions

1. In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.

1. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
2. Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.

Turkey Sliders with stuffing biscuits

Ingredients

2 medium stalks celery, cut up

1 medium carrot, cut up

1 medium onion, cut up

1 tbsp. fresh thyme leaves

5 large leaves sage, torn

1 tbsp. extra-virgin olive oil

2 1/2 cups all-purpose flour

1 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. baking soda

4 tbsp. butter, cut up and cold

1 1/4 cups buttermilk

1 1/2 lb. ground turkey (93% lean)

1/2 cups mayonnaise

1/4 cups cranberry preserves or sauce

Directions

1. In food processor, pulse celery, carrot, onion, thyme, and sage until finely chopped. In 12″ skillet, heat oil on medium. Add vegetable mixture and 1/4 teaspoon each salt and pepper; cook 15 minutes or until tender, stirring occasionally. Transfer to medium bowl; cook completely.
2. Preheat oven to 450 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until blended. Add butter. Pulse until coarse crumbs form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 tablespoons each). Bake 15 minutes or until golden brown. Transfer biscuits from pans to wire racks; let cool slightly.
3. Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture, and 1/4 teaspoon salt until just combined. Form into 24 patties (2″ wide); place on prepared baking sheet. Bake 15 minutes or until cooked through (165 degrees F).
4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dollops of mayo and cranberry preserves.

Baked Apples with Sausage Stuffing

Ingredients

1 Tablespoon oil or butter

1 celery stalk, diced

1/4 cup finely diced onion

1/2 package sausage

1 box stuffing mix

1 1/4 cup Swanson’s UNSALTED Chicken Broth (or the same amount of water called for on the instructions for the stuffing)

6-12 apples such as Granny Smith, Golden Delicious and Red Delicious

Directions

1. Heat the oil in a medium or large skillet over medium heat. Add the onion and the onion and the celery and cook until softened, about 2-3 minutes.
2. Add the sausage to the skillet and cook thoroughly making sure to break it up into crumbles. Remove from heat.
3. In a large bowl, stir together stuffing mix and sausage mixture. Add Swanson’s chicken broth in the same amount as water is called for on the stuffing mix instructions. Mine called for 1 1/4 cups of water and I used 1 1/4 cups of chicken broth.
4. Stir the mixture together so that the stuffing is soft and moist. Feel free to add a little more broth if needed. Set the mix aside.
5. Prepare the apples:
6. Slice the very top of the apples off.
7. Use a spoon or a melon baller to carefully scoop out the entire core of the apple.
8. Repeat this for every apple.
9. Spoon stuffing in to the apples and place in a high sided baking dish.
10. Once all the apples are stuffed and in the dish, carefully pour an additional 1/4-12 cup of broth over the apples. Add another 1/4 cup to the bottom of the dish.
11. Bake uncovered at 350 degrees for about 30 minutes or until the apples are softened but not falling apart. If you don’t want the stuffing to brown, cover the dish while baking.

Pumpkin Pie Popsicles

Ingredients

8 ounces of Goats Milk, fat free Greek Yogurt, unsweetened Coconut Milk or any Vegan milk you desire

3 ounces unsweetened Pumpkin Purée

1/2 dropper full of Vanilla Stevia Drops, Honey or Maple Syrup to taste

1/4 teaspoon Pumpkin Pie Spice

Pinch of fine Sea Salt

Directions

1. In a bowl mix together all ingredients well.
2. Add sweetener to taste.
3. Pour into popsicle molds or dixie cups with about ¼ inch room at the top.
4. Lay a sheet of foil on top of the pop mold and poke sticks through.
5. Freeze for about 2 hours or until frozen solid.
6. Gently remove pops from molds.

Do you have any unique thanksgiving recipes that you and your family love? Share them with us on social media or email them to us at [email protected].

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Here are five things that men should be doing throughout November (and regularly!) for their best life!

1. Check yourself

Yes, once a month, while in the shower, roll your testes between thumb and fingers to get to know what’s normal. They should feel smooth, firm and sensitive, but not painful. If you notice a change in size or shape, a lump that wasn’t there before, or if they become painful to touch, see a doctor.

2. Carve out bro time

It has been proven that men need to take the time biweekly to be with good friends. Whether playing sports or just sitting and having a drink, the effects are enormous. A reportby a professor of Oxford University says that “men who maintain social groups are healthier, recover from illness more quickly and tend to be more generous”. Women, the perfect excuse to push them out of the house. Their life depends on it!

3. Say how you feel

If you don’t feel like you can open up to your closest friends, know where to go. If you are having a tough time and need someone to talk to, contact Bermuda Mental Health Foundation for an anonymous call. If a friend is looking to talk, try to ask questions, listen intently, encourage action, and check in with them later. Opening up has been proven to put things in perspective and release tension, leading to a longer and happier life.

4. Make movement a lifestyle

If you do one thing this month, make it a resolution to move more. Research suggests that exercise may help to counter the decrease in testosterone in men as they age. It also decreases the risk of lung, colorectal and other cancers, and heart disease; while lowering the risk of death by diabetes and sleep apnea.

5. Know your facts

About testicular cancer

Testicles are responsible for the production of male hormones (mostly testosterone) and sperm. Testicular cancer starts as an abnormal growth or tumor that develops in one or both testicles. There are several types of testicular cancer, but the most common is the germ cell tumor.

About prostate cancer

Only men have a prostate gland. The prostate gland is usually the size and shape of a walnut and grows bigger as you get older. It sits underneath the bladder and surrounds the urethra, which is the tube men urinate and ejaculate through. Its main job is to help make semen – the fluid that carries sperm.

Prostate cancer occurs when some of the cells in the prostate reproduce far more rapidly than normal, resulting in a tumor. Prostate cancer often grows slowly to start with and may never cause any problems. But some men have prostate cancer that is more likely to spread. These prostate cancer cells, if left untreated, may spread from the prostate and invade distant parts of the body, particularly the lymph nodes and bones, producing secondary tumors in a process known as metastasis.

A common myth is that these types of cancers only occur in men older than 45. The truth is that young men can be affected and should be checking themselves regularly – even to know what’s normal – and creating habits that make up a lifestyle that works for both their physical and mental. Early detection of cancers, diseases and mental health issues is the difference between life and death. So, do what you need to do.

Happy Movember!

The post 5 things that healthy men do regularly appeared first on RG Magazines.

The weather is changing which means your style is too, why should your makeup be the exception?

Here are a few fall makeup trends that will have you slaying the season:

Feeling vampy?

Vampy lip colors are always a fall necessity! They make your lips the focal point, so this can even be worn alone if you aren’t up for a full face! And, of course tons of highlighter!

Neutral glam!

Neutral tones are everyone’s favorite for the versatility! But to switch it up for fall, add a bold wing AND a pair of Iman Artistry Collection luxury mink lashes for a twist!

Let’s get smokey!

Smokey eyes are a fall staple, and one of my favorites because they immediately give a sultry look to the eyes. Pair it with a neutral lip color to avoid over powering the look – or not! There’s no rules to makeup ladies.

Matte, not flat!

Dark matte/liquid lipsticks are essential for fall. They ensure that you won’t have to reapply and aren’t sticky, so when the wind blows you won’t have to worry about your hair sticking to your lips, lol!

Bio

Raél Iman is a 21 year-old Make Up Artist (MUA), beauty advisor for Lancôme International, and owner of freelance makeup business: Iman Artistry.

Raél Iman is self-taught, having perfected her passion over the last two and a half years through the creation of her YouTube Channel hosting hundreds of followers; teaching them the basic tips & tricks of perfecting make-up application, and the importance of quality skin care and products.

Raél has worked diligently and tremendously hard this year to make her mark on the Bermuda makeup scene. From bridal parties, private makeup classes, carnival, maternity shoots, funeral makeup, Halloween and even makeup master classes – she puts no limits to what she can create!

She is driven by passion, motivated by beauty, and devoted to educating women (both young & old). She prides herself on ensuring that her work is always clean and detailed and that every client has an exceptional experience. It’s so much more than just the exterior – the makeup application, but what it does for women internally/emotionally as well. Raél Iman believes that make-up is for the beauty within! Her tag line is “Putting your best face forward!”
Follow Iman Artistry on Instagram to book an appointment, see beautiful makeup looks and to keep up with what’s to come for Raél’s most recent project: Iman Artistry Collection!

Instagram:

@iman.artistry (Business)

@rael.iman (Personal)

The post Top fall makeup trends appeared first on RG Magazines.

The Chef Competition kicked off last Wednesday, October 17,  in a stunning setting at Fort Hamilton with the First round. Elizabeth Blankendal and Mohamed Elfeky went head-to-head in an appetizer showdown. They each had to use the five ingredients provided – shrimp, coconut milk, peppers, beets and butternut squash. On Thursday, in Round Two, three more chefs – Antonio Belvedere, Marcella Smith and Ibrahim Elassal took on an entrée challenge using lobster, feta cheese, onions, spinach and sweet potato.

Ticket holders to the two preliminary rounds were provided with samples of the dishes as the chefs led a live demonstration of their recipes. A welcome cocktail and wines served with dinner were provided by Goslings. Each chef was allocated thirty minutes to prepare and plate their meal and fifteen minutes to clean their work area. Judges allocated points to each dish based on taste/flavor, creativity, use of ingredients and presentation.

The winning chefs from the first two rounds, Elizabeth Blankendal and Ibrahim Elassal, moved on to the third and final round, the Dessert challenge, on Saturday night.

Guests on Saturday were treated to a 4-course dinner provided by MEF/Fourways Catering. Accompanying the meal were a selection of rums, courtesy of Bacardi, to complement each course. The chefs were challenged to create desserts for the final course, again using five compulsory ingredients. The competition was fierce but it was ultimately Ibrahim Elassal from Fairmont Southampton that was declared the victor.

On Friday night, the Bacardi Bartender Competition got underway at Bacardi Headquarters. Five local bartenders – Matt Francis, Ryan Gibbons, Kazim Muhammed, Keishaun Majors and Sula Foggo all brought their A-game to the table and wowed a packed house with their impressive skills. Judges graded the competitors on visual appeal, balance of flavors and taste, creativity/originality, inventive use of ingredients, use of sponsors brands, knowledge and accuracy of recipe, ability under pressure and time of production.

The judges were so impressed with each creation that there were only mere points between the winning cocktail and its competition but it was Matt Francis, representing The Blind Pig

Cocktail Co. that walked away with the top prize – $400 in cash from the City of Hamilton and a trip to Puerto Rico to visit one of the Bacardi distilleries. Matt’s winning concoction, the Mellow Season, is a delicious medley of Bacardi 10, lime, strawberry, black pepper syrup, egg white with a vanilla sugar rim.

The City of Hamilton would like to thank all of the contributing sponsors of this year’s fall Food Festival as well as all of the judges and volunteers that participated and lent their support.

The post City Food Festival winners announced appeared first on RG Magazines.