Massy Living Magazine 7

magazine

Living family food home

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047227

080118

Welcome

This issue gives us an opportunity to share our story on sustainability with you.

Over the last few years Massy Stores implemented several strategic initiatives directed at reducing our environmental impact. Some of these changes have already made a significant difference in energy efficiency, overall consumption of plastic and paper as well as a reduction in greenhouse gas emissions.

KULFI

CHOCOLATE MOUSSE

Another core aspect of sustainable practice is the support of local farmers and producers. We explore a little bit of the Brasso Seco brand of chocolates, produced in Trinidad by ARC TT (The Alliance of Rural Communities of Trinidad & Tobago) an NGO founded and made up of residents of rural and semi-rural communities throughout Trinidad & Tobago.

Sweet chocolate concoctions that are a little bit unusual but every bit delicious are featured in our dessert segment. A succulent whole roasted chicken slathered in a cumin (geera) & jerk spice sauce will be a great recipe to try for Sunday lunch, serve with a side of coconut rice and wash it all down with a citrus cooler!

We thank you for your continued loyalty and hope you enjoy this issue, from our family to yours!

CUMIN & JERK ROASTED CHICKEN

VEGETABLE BIRYANI

Luanne George Editor - In- Chief

For Sales and Advertising please contact: St Lucia Sariah Best-Joseph sariah.best-joseph@massygroup.com Sancha Raggie sancha.raggie@massygroup.com Tel: 1-758-457-2404 | 1-758-457-2000 Barbados Latoya Nurse Tel: 1-246-434-0482 Ext 5533 St Vincent Petra Plato petra.plato@massygroup.com Tel: 1-784-453-9109 Trinidad & Tobago and Guyana Anthony Choo Quan anthony.chooquan@massygroup.com Christine Sinanan christine.sinanan@massygroup.com Tel: 1-868-609-4456 Ext 31041 / 31042 Luanne George luanneg2001@yahoo.com Tel: 1-868-681-2164

Creative Director & Editor in Chief Luanne George Managing Editor Aasma Al-Rawi Sinanan LL.B, L.E.C. Graphic Design Marsha Trepte Gabriella D’Abreau

Contributors Sancha Raggie Sariah Best-Joseph Dunstan Demille Candace Ali Laurah John Kelly Fitzjames Photography Food Stock Istock Shutterstock JG Studios Storyblocks

CHANGING COMMUNITIES WITH COCOA

BLUEBERRY CRUMBLE CAKE

Produced and published by 1-868-681-2164 | 1-868-239-2994 luanneg2001@yahoo.com massylivingmagazine@gmail.com No part of this publication may be reproduced without the prior written permission of the publisher. Copyright © 2018 Phoenix Communications Ltd.

ALL PREVIOUS ISSUES OF LIVING ARE ON OUR WEBSITE SO FOR MORE CULINARY INSPIRATION VISIT

MASSYSTORES.COM

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Now you can shop online for a wide range of electronics & appliances at www.massystores.com

GET THE LATEST STORE UPDATES

including weekly deals & Dollar Stretcher and new stock arrivals.

LOYALTY CARD

check your points balance and view our redemption catalogue.

RECIPES

looking for culinary inspiration? We have hundreds of great recipes and you can download the latest issue of Massy Stores Living magazine!

Our family serving your family.

Reuse, Reduce, Recycle

Everything you need for your home, from housewares to home appliances.

Choose from a wide selection of electronics, soft furnishings and household items at Massy Super Centres.

every time you shop with your Massy Stores Reusable bag.

SEE OUR EARN POINTS

Be a Force for Good We’re doing our part and we hope you* will too!

Purchase a sturdy, reusable shopping bag and use it whenever you shop.

Already have one of our reusable bags?

Bring it along! We'll reward you every time you do. *Bagging your groceries in a reusable bag is a convenient option that cuts down on waste and is better for our environment.

Our family serving ng yourr family family fa

FOR ALL YOUR NEW RANGE OFSHOPPING BEDDING

Vegetable biryani INGREDIENTS (Serves 4) 3/4 cups 1 tbsp.

2 tbsp.

2 tbsp.

1/2 tsp.

1/4 tsp.

1/4 tsp.

3 whole 1 2

2 tbsp.

1/4 1 tbsp.

2 1 cup 2 tbsp.

DIRECTIONS basmati rice unsalted butter golden raisins blanched, sliced almonds turmeric whole cumin seeds whole coriander seeds cardamom pods cinnamon stick, broken in half Maggi® vegetable stock cubes dissolved in 1 ½ cups water unsalted butter small yellow onion, thinly sliced peeled, minced fresh ginger cloves garlic, minced small cauliflower florets toasted cashew nuts

1. Place the rice in a sieve and rinse under cold running water until the water runs clear.

2. Melt the butter in a medium saucepan with a tight-fitting lid over mediumhigh heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods and cinnamon stick. Sauté until toasted and fragrant, about 2 minutes.

3. Add the rice and cook until toasted, about 1 minute more. Add the Maggi® vegetable stock mixture and bring to a boil. Lower heat and simmer until rice is tender, 20 minutes. Remove from heat and let rest for 10 minutes. Fluff with a fork and set aside.

4. Meanwhile melt the butter in a pan over medium-high heat. Sauté the onion, garlic and ginger until fragrant, about 1 minute. Add the cauliflower and carrots, sauté until slightly tender but still crisp. Add the rice to the vegetable mixture and stir to combine.

5. Season with salt to taste and top with toasted cashew nuts. Serve immediately.

MASSY STORES | Living | Page 10

Kulfi

Kulfi is a traditional Indian ice cream that is a simple but sweet concoction of cardamom, milk, cream and nuts.

INGREDIENTS 2 cans Carnation® evaporated milk 1 cup heavy cream 1 can Nestle® sweetened condensed milk 2 tsp. ground cardamom 1/2 cup ground pistachio nuts

DIRECTIONS 1. Place evaporated milk, cream, condensed milk, cardamom, and pistachios in blender.

Purée on low speed until combined.

2. Pour into popsicle moulds or mini brioche moulds and freeze overnight.

3. Before serving, dip the moulds in warm water to make the frozen desserts easier to remove.

4. Garnish with more crushed pistachios.

MASSY STORES | Living | Page 12

Blueberry Crumble Cake INGREDIENTS 1/2 cup (4 oz.) butter 1 tbsp. (additional) butter 3/4 cups sugar 1 whole egg 1/2 tsp. vanilla extract 2 cups all-purpose flour 2-1/4 tsp. baking powder 1/2 tsp. salt 3/4 cups whole milk 2 cups Ardo Blueberries or Mixed Berries –thawed FOR THE TOPPING: 3/4 cup (12 oz.) butter 1/2 cup sugar 1/2 tsp. cinnamon 1/2 cup flour 1/4 tsp. salt DIRECTIONS 1. Preheat oven to 350˚F. 2. Combine flour, baking powder and salt.

Stir and set aside.

3. Cream 1/2 cup plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix.

Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

4. Grease a 9 x 13 inch baking pan. Pour in batter.

5. In a separate bowl, combine topping ingredients and blend together using a pastry cutter or fork. Sprinkle over the top of the cake.

6. Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve.

CITRUS COOLER A refreshing crisp cooler that is great on a hot sticky day.

INGREDIENTS (Serves 8) 3/4 cup 3/4 cup 1 cup 1/2 cup 1/4 cup 1 cup 4 bottles

DIRECTIONS hot water sugar fresh orange juice fresh portugal juice fresh lemon juice vodka (optional) Shandy Carib Portugal Orange, lime, and lemon slices

MASSY STORES | Living | Page 16

1. For the simple syrup, stir together sugar and hot water in a bowl until sugar dissolves.

2. For the cooler, combine orange, portugal and lemon juices in a tall pitcher. Stir in Shandy Carib Portugal, and simple syrup. Add ice; stir until cold.

3. Pour cooler over ice, garnish with fresh orange, lime and lemon slices.

Living well Part of our philosophy for living well begins with our commitment to being a force for good within our communities.

As a responsible leading retailer we strive to enhance the quality of life for our customers by always being at the forefront of innovation and meeting the needs of our developing markets.

Reducing our environmental impact is part of our strategy to sustainable living. Our decision to introduce reusable bags and decrease the consumption of single use plastic bags is just one part of our broader commitment to operate more sustainably. Other initiatives already implemented include: •

switching to energy efficient LED lighting

•

using R-404A gas in both our new refrigeration equipment and in our Air Condition systems, R-404A is a gas with ZERO OZONE LAYER impact

•

installing insulated roofing which is far more energy efficient

•

introducing Reverse Vending Machines in several major branches across Trinidad to encourage our customers to recycle plastic bottles & aluminium cans.

We have joined a long list of global companies currently making great strides in implementing change.

Change that will positively impact our environment and the next generation...our future families.

Our family serving your family.

MASSY STORES | Living | Page 18

MASSY STORES | Living | Page 17

INTERNATIONAL COASTAL CLEAN-UP DAY TURNING THE TIDE ON TRASH The International Coastal Cleanup (ICC) began more than 30 years ago, when Ocean Conservancy - an organization dedicated to protecting our seas, rallied communities together with the common goal of collecting and documenting the trash littered coastlines.

Thanks to volunteers from around the world, the International Coastal Cleanup has become a beacon of hope, leading and inspiring action in support of our ocean. Over the years, this movement has created a global family of followers.

Trash in the water impacts the world on many levels, including harming wildlife, humans and the livelihood of those who work on the ocean.

It causes economic damage by affecting tourism and recreation. Solving these issues require bold initiatives and eliminating the sources of trash that damage the ocean.

Empowering people to take an active role in the preservation and cleaning up of the ocean is an important part of helping conservation.

In 2017 nearly 800,000 volunteers collectively removed nearly 20 million pieces of trash from beaches and waterways around the world according to Ocean Conservancy.

Massy Stores is proud to be involved in this growing movement to turn the tide on trash.

On September 15th Massy Stores joined forces with Trinidad & Tobago Eco-Divers to clean up Scotland Bay Beach in Trinidad. In addition to sponsoring boating costs, breakfast, tokens and giveaways, a passionate group of our Massy Stores employees volunteered to assist on shore.

"Initiatives like these are important to us as we aim to remove plastic and waste from our environment." - Thomas Pantin: Executive Chairman Retail Line of Business, Massy Group.

MASSY STORES | Living | Page 20

MASSY STORES | Living | Page 21

By 2050, plastic rubbish in the ocean will outweigh fish. An estimated 8 million metric tons of plastic enter the oceans each year. If current trends continue, there will be 12 billion metric tons of plastic waste in the world by 2050, according to the World Economic Forum and Ellen MacArthur Foundation.

The hazard of plastic bags in the ocean is greater than ever before.

It is single-use plastic packages, especially bags, that are a matter of grave concern as they are used for a few minutes and then discarded.

Their use can be reduced or avoided completely. They reach streams and rivers and finally enter oceans explains a 2017 National Geographic report.

Ocean currents do the rest, transporting them as part of the trash that is accumulating in oceans. Plastic has even reached remote parts of the world with little or no population, so that no part of the world is free of them anymore.

Birds often mistake shredded plastic bags for food, filling their stomachs with toxic debris. For hungry sea turtles, it’s nearly impossible to distinguish between jellyfish and floating plastic shopping bags. Fish eat thousands of tons of plastic a year, transferring it up the food chain to bigger fish and marine mammals.

MASSY STORES | Living | Page 22

THANK

YOU

SINCE THE INTRODUCTION OF

OUR REUSABLE BAGS

IN AN EFFORT TO

REDUCE THE IMPACT OF PLASTIC BAGS

ON THE ENVIRONMENT

WE HAVE

CURTAILED THE CONSUMPTION OF SINGLE-USE

PLASTIC BAGS IN ALL OUR STORES ACROSS THE REGION

BY 60-90% #LetsAllDoOurPart

JUA KALI LTD. & MASSY STORES SLU JUA KALI LTD. is an up and coming social enterprise working on “trashing the idea of waste” in Small Island Developing States. It is the brainchild of Ms Laurah John, a bright young entrepreneur with a huge heart for her homeland.

The project burgeoned from her Master’s research on poverty reduction and sustainable solid waste management in Saint Lucia. According to a World Bank Report on global solid waste management, Saint Lucia generates 4.35kg of municipal waste per capita.

The last major effort to control the island’s waste came in 2003 when the Deglos Sanitary landfill was established.

Waste management is an issue faced by most Small Island Developing States like Saint Lucia, but for resourceful risk takers like Laurah, it is an opportunity to pioneer bold and innovative approaches that will have a positive economic, social and environmental impact.

“We are not a waste management company, our vision and mandate goes far beyond trash” explains Laurah. While they are currently focusing on waste related issues, this represents just one critical component of their mission to build a more circular economic model for islands such as Staint Lucia.

Laurah explains, “A Circular Economy model is just a fancy way of capturing this idea that we as a species should be operating within a system like mother nature. In the natural world, nothing goes to waste, everything has a purpose and the way in which things are done respects the natural rhythm and energy of the planet: it is deliberate in intention, restorative and regenerative, ensuring abundance and continuity for all.”

As human beings, we operate in a system that produces “trash” but what if we perceived “trash” as a design flaw?

What if we decided that it was no longer good enough to waste our limited, non-renewable resources on inefficient and unsustainable manufacturing and

MASSY STORES | Living | Page 24

distribution systems that mass produce items like straws to be used once and then discarded? What if we decided to re-design a better system? The World Economic Forum has described the Circular Economy Model as a “trillion dollar opportunity” as well as a way of making life more sustainable (www. circularchange.com).

JUA KALI currently focuses on waste management as this is particularly urgent for small islands with limited space. The strategy is to establish a Resource Recovery system supported by a sustainable collection method and channel the recovered materials for their next best use.

“The idea is to treat ‘waste’ as a resource to be effectively managed. Materials are kept in

with Massy Stores provided a platform for engaging consumers to participate in responsible behaviour by rewarding them with Massy’s loyalty points. At the end of the 9 week period, a total of 5.3 metric tons of material was collected.

Since the Pilot, Massy Stores has come on board again to support JUA KALI’s second phase of activities through a $17,200 donation. This is for the processing of the materials collected from the popup depots for their next best use. Laurah explains as a start-up we are by definition resource scarce and therefore require significant initial input of capital in order to scale quickly from idea to a successful, revenue generating enterprise. As such, we are eternally grateful to the Massy Stores brand for believing in our ideas, encouraging us to move forward, and providing the necessary financial support to ensure the success of projects such as ours.

use for as long as possible through

has played a significant role in supporting our various initiatives, namely the Resource Recovery

out the viability of establishing

reprocessing or upcycling, in

pop-up depots for the collection

order to extract their maximum

of residential recyclable materials

value, delay the consumption

(glass and plastic). This Pilot Project

of virgin resources, and reduce

took place from Sept. to Nov. 2017,

the amount of waste ultimately

where three (3) pop-up depots

generated.”

The first Resource Recovery Depots Pilot Project took place from Sept. to Nov. 2017, where 3 pop-up depots were set up on the premises of select Massy Stores locations every Saturday, and manned by an army of volunteers. The partnership

“Massy Stores Saint Lucia Ltd.

Depots Pilot Project which tested

refurbishment/repair, redistribution,

Towards this end, we have partnered with Massy Stores Saint Lucia Ltd. who has played a significant role in supporting our various initiatives, namely the Resource Recovery Depots Pilot Project which tested out the viability of establishing popup depots for the collection of residential recyclable materials (glass and plastic).

Massy Stores SLU partnered with JUA KALI LTD. to install 3 Resourse Recovery Depots at various locations island wide. Within two months a total of 5.3 metric tons of trash was collected.

were set up on the premises of select Massy Stores locations every Laurah John receives EC $17,000 from MD Massy Stores SLU Martin Dorville.

Saturday, and manned by an army of volunteers. The partnership with Massy Stores provided a platform for engaging consumers to participate in responsible behaviour by rewarding them with

Contact Information

e-mail: hello@juakaliltd.com facebook: Jua Kali Ltd

Massy’s loyalty points.”

Laurah John CEO JUA KALI LTD.

MASSY STORES | Living | Page 25

#MeetOurMassyFamily

With almost 40 years in the recycling industry and over 200 years of combined experience Kansmacker Manufacturing, based in Lansing, Michigan, has contributed to global recycling by providing services such as equipment manufacturing, commodity sales, recycling operations and consulting within the industry. Here at home, Kansmacker takes advantage of the technologies and services developed abroad to effect positive change, positioning the company as the key recycling stakeholder and industry pioneer in Trinidad and Tobago.

Currently, Kansmacker offers Reverse Vending Machines (RVMs) for beverage container recycling and Balers to industrial customers and retailers across the country, for the purpose of effectively managing our waste stream derivatives.

Kansmacker’s goal is simple: to make Trinidad and Tobago an eco-friendly and environmentally conscious place to live through the implementation of our recycling and waste management services. This vision also includes the expansion of our plant processing operations which will provide local industries with a feedstock of recyclable materials for manufacturing—this not only reduces a company’s carbon footprint, but also the need to access foreign exchange for importing virgin materials.

SERVICES Collection and Transport Equipment Rentals Maintenance & Service Waste to Energy Facilities Commodity Brokerage Education & Awareness Platform Incentives Program Customized Business Recycling

PRODUCTS Reverse Vending Machines Retail and Industrial Balers Material Recovery Facilities (MRF) Consumer Waste Campactors Aresol Disposal Units Secure Paper Shredding Indoor/Outdoor Collection Bins Biodegradable Sorting Bags Compostable Bags

I am a son of the soil.

Born and bred in the beautiful island of St. Lucia.

Farming has been in my family for generations, I have been tilling the soil of Chassin Babonneau for over 53 years.

My relationship with Massy Stores spans over thirty years, almost as old as my first born. Both have grown from strength to strength...from seed to sapling.

Every farmer knows, a farm is more than land and crops, it is a family's heritage and future. A future that will continue to be fruitful for my family and Massy Stores.

Mr Joseph has supplied Massy Stores with fresh produce for many years. He is an integral part of our family of farmers helping us to bring you the best quality fruit and vegetables from farm to table.

1 (868) 492-1300 | 1 (868) 325-1869 | info@kansmakerrecycling.com | kansmakerrecycling.com

Our family serving your family.

CHANGING

COMMUNITIES

WITH COCOA Trinidad and Tobago produces some of the world’s highest-grade cocoa beans. Trinitario is one of the most flavourful available in the world. The genetic diversity of Trinitario in Trinidad and Tobago is second to none, we have over 100 strains of Trinitario.

Brasso Seco Chocolate Company sources its Trinitario cacao beans from several mountain estates of Brasso Seco. A picturesque village nestled in the Northern Range rainforest, at the base of the highest peak in Trinidad, Mt. El Cerro del Aripo.

These fine flavoured, hand crafted bars are made from CommunityOrigin Trinitario Cocoa. Ingredients such as expresso coffee and cocoa nibs are added to 60 and 70% dark chocolate to create a selection of chocolate bars that are both delicate and decadent.

The full selection can be found in most branches of Massy Stores.

MASSY STORES | Living | Page 28

The Alliance of Rural Communities of Trinidad & Tobago (ARC TT) is an NGO founded and made up of residents of rural and semirural communities throughout Trinidad & Tobago.

ARC TT supports and develops financially independent, community owned rural businesses utilizing rural resources, local labour and creativity but with external allies providing support in networking and facilitation.

ARC TT’s work includes teaching rural cacao communities to make artisanal chocolate, incubating community-owned chocolate companies within these areas including human development skills as a necessary component.

Since 2014, they have worked with seven local communities and have established four community owned chocolate companies that are producing quality dark chocolate bars, including Brasso Seco, Biche & Cushe, Grand Rivere and Louis D’or, Tobago. They are also currently engaged with fledgling chocolate companies in two communities

within Las Cuevas and Siparia.

ARC TT has facilitated the formation of community owned businesses that earn income from cocoa tourism, sale of chocolates and the sale of chemical free produce.

The creation of income generating projects is a critical aspect of getting community members involved, invested and motivated, thus giving a chance for sustainability.

ARC TT supports and helps develop community owned companies that utilize existing resources in their area.

“ARC TT’s work includes teaching rural cacao communities to make artisanal chocolate, incubating communityowned chocolate companies within these areas.”

Kelly Fitzjames and Gillian Goddard Directors of ARCTT

MASSY STORES | Living | Page 29

Originally established in the early 1900’s as a cocoa and coffee plantation, the Brasso Seco area is still rich with assorted fruit trees and is surrounded by pristine rain forests full of crystal clear rivers and waterfalls.

The Brasso Seco Chocolate Company is part of the Alliance of Rural Communities and for its work, it was awaded the Mott Green Sustainable Award in 2016.

As the Trinidad & Tobago cocoa sector experiences a slight surge in rehabilitation, ARC TT works to ensure there is focus on the farmers and their communities receiving the equity that has always eluded them. Rural community resilience necessitates improvement of farming sectors and production of processed products from the farms.

“We focus on the cocoa sector to further human development and restoration of the natural environment. We follow a strict bottom line model, People, Planet and Profits, in that order.” Kelly Fitzjames, a Director at ARCTT. She added that they are thrilled to have the support of Massy Stores. “Having such a large retailer carry our chocolate provides numerous opportunities for sustainable growth and expansion. This will go a long way in revitalizing some of these rural communities and the local cocoa industry.”

Massy Stores has always supported local farmers, manufacturers and producers. We have endless success stories that span from farmers to fishermen to home bakers and artisan chefs. Hardworking people with humble beginnings, hungry for success.

As a leading retailer in the region we are uniquely and adequately poised to support and encourage this type of economic diversification and initiatives such as ARCTT.

MASSY STORES | Living | Page 31

Chocolate Black Bean Brownies These fudgy black bean brownies are a decadent gluten-free dessert packed with fibre and flavour!

INGREDIENTS (Serves 4-6) 1 15-oz. can black beans rinsed

and drained 3 large eggs 3 tbsp. flavourless oil, like

canola or sunflower 1 tsp. vanilla extract 1/4 cup unsweetened cocoa powder 2/3 cup sugar 1/2 tsp baking powder 1/4 tsp. salt 1/2 tsp. expresso powder or instant

coffee (optional) 1/2 cup semi-sweet chocolate chips

Dark Chocolate Avocado Mousse Avocados in dessert...not possible! But this dark & decadent chocolate mousse made from ripe avocados and just a handful of healthy ingredients will surprise you ever so sweetly.

DIRECTIONS 1. Preheat oven to 350˚ F. 2. Purée black beans in food processor into a paste. In a large bowl, mix together the bean pureé, eggs, oil, and vanilla.

3. In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using).

Add the dry ingredients to the wet, then stir in chocolate chips.

4. Grease an 8" x 8" or 9" x 9" pan, then line with parchment paper.

Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the centre doesn’t jiggle much when you shake the pan.

5. Allow brownies to cool before drizzling with a little melted dark chocolate.

MASSY STORES | Living | Page 32

INGREDIENTS (Serves 4-6) 1 cup 1/2 cup 1 tsp.

1/4 -1/2 cup 1 tsp.

1/8 tsp.

4-6 tbsp.

DIRECTIONS

flesh of 2 ripe avocadoes semi-sweet chocolate chips cocoa powder milk pure vanilla extract salt honey

1. Carefully melt the chocolate chips before beginning. Combine all ingredients in a blender or food processor until completely smooth.

2. Spoon the mousse into dessert bowls and chill for an hour. Top with roasted hazelnuts or cocoa nibs to serve.

MASSY MASSYSTORES STORES| Living | Living| Page | Page3333

Flourless Double Chocolate Cake

This Chocolate Cake is a fudgy, gluten-free slice of decadence, drenched in a gorgeous ganache for the ultimate chocolate experience.

INGREDIENTS 1 1/2 cups 5 oz.

6 1/4 cup 1 tbsp.

1/3 cup 1 tsp.

chocolate chips butter eggs sugar vanilla extract cocoa powder sea salt

Chocolate Ganache 3/4 cup chocolate chips 4 tbsp. butter 3 tbsp. unsweetened original almond milk

DIRECTIONS

1. Preheat oven to 350˚ F 2. Prepare an 8� spring form pan by lining the bottom with a circle of parchment paper. Grease the sides of pan with butter. Wrap the outside of the pan with 2 sheets of aluminum foil and set into a pan larger than the spring form pan.

3. In a large mixing bowl, add 6 eggs and sugar. Whisk eggs at high speed until they double in size.

4. In a microwave safe bowl add chocolate chips and butter.

Microwave on high, stirring every 30-seconds until melted.

continued on following page

MASSY STORES | Living | Page 34

5. Carefully fold melted chocolate into eggs. Add vanilla extract, 1/2 of the cocoa powder, and salt. Continue to fold until combined, add remaining cocoa powder. Be careful not to over mix the batter and allow it to lose its volume.

6. Pour cake mix into spring-form pan.

7. Place large pan and spring form pan into oven. Carefully pour in enough boiling water to come at least halfway up the sides of the spring form pan.

8. Bake for 35-40 minutes or until cake forms a thin crust. Cake should be firm in the middle when done.

9. For the chocolate ganache, carefully melt the chocolate chips and butter in a microwave safe bowl, stirring every 30 seconds, add almond milk.

10. Carefully remove the sides of the springform pan, flipping the cake upsidedown to carefully peel off the parchment paper.

11. Place cake onto serving platter.

Spoon warm chocolate ganache over cake.

MASSY STORES | Living | Page 35

INGREDIENTS

Coconut Rice with Eggplant & Tomato Thai Curry

2 cups basmati rice 2 cups water 1 1/2 cups unsweetened coconut milk 1 tsp. salt 2 tsp. brown sugar ½ cup toasted coconut flakes 2 tbsp. cashew nuts, roughly chopped 1 tbsp. vegetable oil 1 large eggplant, cut into 2cm chunks 1 large onion, sliced 1 tbsp. dried curry leaves 1 tbsp. fresh root ginger, chopped 3 tbsp.

Waitrose Thai Red Curry Paste 3 tbsp.

Essential Waitrose Coconut Cream 1 cup canned diced tomatoes 2 tbsp. fresh coriander, chopped DIRECTIONS 1. Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan.

Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.

2. Heat a dry frying pan and toast the cashew nuts, shaking the pan until lightly browned. Slide the nuts out onto a plate. Heat the oil in the pan and fry the eggplant and onion for 10-12 minutes, stirring frequently until golden. Add the curry leaves and ginger and fry for a further 2 minutes.

3. Stir in the Red Thai Curry paste and diced tomatoes cook gently for 10 minutes, stirring frequently. Mix in coconut cream, cover and simmer on medium to low heat for 10-15 minutes more, adding a little water if the sauce starts to dry out.

4. Spoon the rice onto serving plates, top with the sauce and serve scattered with the chopped coriander and cashew nuts.

Available exclusively at

LENTIL & ROASTED VEGETABLE COUSCOUS INGREDIENTS 150g 2 tsp.

250g

400g 25g

Essential Waitrose Couscous olive oil mixed grilled vegetables (see recipe below) can Essential Waitrose Lentils, drained parsley, chopped

DIRECTIONS 1. Place the couscous in a bowl and pour 1 cup boiling water over it, cover with cling film and leave for 5 minutes. Fluff with a fork.

2. Meanwhile, heat the oil in a frying pan, add the lentils, mixed grilled vegetables and cook for 2 minutes.

3. Stir in the couscous, season and sprinkle with chopped parsley.

ROASTED BALSAMIC VEGETABLES

INGREDIENTS 1/2 lb.

2 1 1 2 4 tbsp.

2 tbsp.

baby portobello mushrooms, thickly sliced large red bell peppers, sliced large zucchini, sliced large red onion, sliced garlic cloves, minced Waitrose Olive Oil Waitrose Balsamic Vinegar salt and pepper

DIRECTIONS 1. Preheat oven to 400Ëš F. In a large bowl, toss mushrooms, peppers, onions and garlic with olive oil, balsamic vinegar, salt and pepper.

Spread on grilled pan or baking sheet and place in oven. Roast for approximately 20 minutes or until vegetables start to soften and brown.

MORE FLAVOUR LESS FUSS Constance Estate Infused Coconut Oils add rich flavour to foods, are excellent for sauces, dressings, sautés, curries, marinades, pasta dishes and more.

No preservatives

GRILLED PRAWNS

No cholesterol Rich in antioxidants All natural flavours Lowers risk of diabetes and high blood pressure Healthy alternatives to canola, soya bean, olive oils and butter

with Chimichurri Sauce

INGREDIENTS

DIRECTIONS

1/2 cup CGA lemon infused coconut oil 1/4 cup fresh oregano leaves, packed 1 1/2 cups fresh parsley leaves, packed 1 tbsp. freshly squeezed lime juice 1 tbsp. red wine vinegar 3 garlic cloves 1 tsp. salt, divided 1/4 tsp. red pepper flakes 2 lb. extra-large uncooked

prawns, peeled and cleaned 10 skewers wooden skewers (soak in water 20 min)

1. Place the lemon infused coconut oil, parsley, oregano, lime juice, vinegar, garlic, 1/2 teaspoon of the salt and red pepper flakes in a blender or food processor fitted with the blade attachment 2. Pulse until it forms a chunky paste. Transfer 3 tablespoons to a large bowl and the remaining chimichurri to a serving bowl.

3. Add the prawns and remaining 1/2 teaspoon salt to the large bowl and toss to combine. Let sit for 15 minutes. Meanwhile, prepare an outdoor grill to high (450˚ F to 550˚ F).

4. Thread about 5 prawns onto the skewer, skewering each prawn twice (through the tail and head ends) and spacing them evenly.

5. Place the skewers in a single layer on the grill without touching. Cover the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, cover, and cook until the prawns are just firm, about 1 minute more. Transfer the skewers to a serving dish and serve with the reserved chimichurri sauce.

For culinary inspiration visit our website www.cgacaribbean.com

Cumin & Jerk Roast Chicken INGREDIENTS 1 1/2 kg whole chicken 2 red onions, halved, then

cut into wedges 2 red peppers, deseeded

and chopped into chunks 1 large orange, sliced

For the jerk & cumin paste 1 red onion, chopped into large chunks 5 garlic cloves, peeled 1 scotch bonnetchilli, deseeded 3 green chillies, deseeded 1 bunch coriander, stalks roughly

chopped, and leaves reserved,

to serve 1 large bunch thyme, leaves picked 2 limes, juiced and zested (save

the juiced halves for the chicken) 1 tbsp. honey 2 tbsp. olive oil plus a drizzle 1/2 nutmeg, grated 1 1/2 tsp. ground cumin 1 tsp. ground allspice

DIRECTIONS 1. To make the paste: place all the ingredients in a food processor, add a good pinch of salt and purĂŠe.

2. Place chicken in a large flameproof roasting tin. Pour over the jerk paste and rub all over and inside the chicken. Stuff the cavity with the juiced lime halves and cover the tray with foil. Chill for up to 48 hrs or a minimum of 2 hours. continued on page 52

MASSY STORES | Living | Page 40

MASSYSTORES STORES| Living | Living| Page | Page4041 MASSY

Asian Cabbage Rolls INGREDIENTS 2 tbsp. canola oil 1 tsp. sesame oil 2 tbsp. ginger, minced 3 garlic cloves, minced 4 oz. shiitake mushrooms, thinly sliced 1 lb. cooked shrimp-chopped 1 cup cooked jasmine rice 1 large carrot, shredded 3 scallions, chopped 1/4 cup cilantro, chopped 1 tbsp. soy sauce 1 tbsp. rice wine vinegar 1 large head cabbage, leaves separated 1/4 cup hoisin sauce 2 tbsp. water

pinch of red pepper flakes

DIRECTIONS 1. Preheat oven to 375Ëš F 2. In a medium sized pan, heat canola and sesame oil. Add ginger, garlic and mushrooms and sautĂŠ for about 5 minutes.

3. In a large bowl, combine shrimp, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add mushroom mixture and mix well.

4. Lay a cabbage leaf flat on a baking sheet. Scoop about 3 tablespoons of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides. Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling.

5. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls.

Bake for 15 minutes, serve with soy sauce for dipping.

MASSY STORES | Living | Page 42

MEAT HAS MET ITS MATCH!

The perfect grilling companion for flavour without the fuss.

Available exclusively at MASSY STORES | Living | Page 49

Thai Chicken and Bok Choy Bowls

MASSY STORES | Living | Page 44

Quinoa Salad with Corn & Blackbeans INGREDIENTS

DIRECTIONS

2 cups quinoa, rinsed and drained 1 cup diced white onion 1 med. ripe avocado-peeled, stoned and cubed 4 cups water 1 tsp. salt 2 tbsp. extra-virgin olive oil 1 15-oz. can of black beans, drained & rinsed 1 15-oz. can of corn, drain & rinsed 2 pimento peppers, seeds removed, finely chopped 1/2 tsp. ground cumin 1/4 tsp. garlic powder

Freshly ground black pepper

1. In a medium pot over high heat, bring the quinoa, onion, water and salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside. (If serving cold, chill the quinoa in the refrigerator for at least 2 hours before tossing with the other ingredients.)

2. In a serving bowl, toss the quinoa with the olive oil, black beans, corn, pimento peppers, avocado, cumin and garlic powder. Add salt and pepper to taste.

MASSY STORES | Living | Page 24

MASSY STORES | Living | Page 45

Orzo Salad with Buttermilk dressing DIRECTIONS

INGREDIENTS 1 cup 1 cup 12 3 1 (15 oz. )

orzo, uncooked frozen, whole-kernel corn, thawed and drained cherry tomatoes, quartered green onions, sliced can black beans, rinsed and drained

DRESSING 1/4 cup 3 tbsp.

3 tbsp.

4 tbsp.

1 tsp.

1/2 tsp.

1/4 tsp.

1/4 tsp.

2 1

ÂŽ

low-fat buttermilk fresh cilantro, chopped fresh lime juice light mayonnaise chilli powder sea salt cracked black pepper ground red pepper garlic cloves, minced small ripe avocado, diced

Giving your Family the Best Quality Products Since1982

1. Cook orzo according to package directions (Do not add salt).

Rinse and drain well.

2. Combine and toss orzo, tomatoes, corn, green onions and black beans in a large bowl.

3. Whisk remaining ingredients except avocado in small bowl to make the dressing. Pour the dressing over orzo mixture.

4. Slice avocado and chopped cilantro on top before serving.

Canned Vegetables Canned Beans Canned Fruit Chicken Vienna Sausages Peanut Butter

Tuna & Mackerel Pink Salmon Corn Meal Corned Beef Coconut Milk Oils & Salt

www.valricofoods.com

MASSY STORES | Living | Page 46

MASSY STORES | Living | Page 42

TAKING CONTROL OF DIABETES You have just found out that you, or someone you love and care for, has been diagnosed with diabetes. What now? You can be in control of this condition and live a fulfilling life by the choices you make!

Approximately 140,000 persons aged 20-69 years are living with the condition in Trinidad and Tobago1. 2010 statistics for Jamaica show that an estimated 10 percent of adults 18 and over had diabetes2. In Barbados, it is estimated that 14 in every 100 citizens is known to have diabetes3.

There were 52.400 cases of diabetes in Guyana in 20174. St. Lucia had the highest rates of diabetes in the world, with 28.1% of the population having abnormal blood glucose or high blood sugar and 8.1 % of the population being diabetic5. More than 30 million people are living with diabetes in the United States of America6. Did you know that some of your favourite celebrities including Halle Berry and Tom Hanks are living with diabetes? Unlike many other health conditions, diabetes is mostly managed by you, with support from your health care team comprising of your doctor, pharmacist, optician, dentist, nutritionist, family and other important individuals in your life. Due to better treatments, people with diabetes are living longer and with a better quality of life.

THE BASICS ABOUT DIABETES Diabetes is related to the level of glucose in the blood. The food we eat is broken down into glucose/sugar in our stomach and enters the bloodstream. Insulin, a hormone produced in the pancreas, takes glucose from the blood into our cells. Insulin helps the body use glucose for energy. There are two types of diabetes.

Type 1 • The body cannot make any insulin. This is a genetic condition.

• Usually affects children and young adults.

Type 2 • Usually develops in individuals over the age of 40.

• Linked to being overweight, physically inactive and having a family history of diabetes.

• Body cannot efficiently use the insulin it makes. This is called insulin resistance or pancreas stop producing insulin. Results is high blood glucose levels.

COMMON SYMPTOMS OF DIABETES • • •

Increased thirst & hunger Frequent urination Unexplained weight loss or gain

• • • •

Exercise

MASSY STORES | Living | Page 50

while you shop

Exercise plays an important role in your diabetes management, regardless of the type of diabetes you have. It is important to make time to exercise as it will help you lower your blood glucose levels, assist your body to use insulin better, assist in managing your weight and stress levels and increase your fitness level. Walking is an easy way to fit in some exercise into your daily routine. You can discuss with your doctor the best form of exercise for you.

Nutrition What foods can you eat? Deciding which foods, how much (portion size) and when to eat may seem difficult but you can work with your doctor or dietician to create a meal plan suited for you. Certainly the inclusion of healthy foods with a variety of fruits and vegetables, whole grains, lean meat, protein and low fat dairy products should be part of your meal plan.

Medication Your doctor will work with you to create the best medication plan for you. Take your medication as prescribed by your doctor. Your pharmacist will give more information about your medications and assist you to achieve your goals.

Blood Glucose Testing You should ensure that your blood glucose is kept within your target range in order to prevent complications from diabetes. Over time, high blood glucose levels damage nerves and blood vessels, leading to complications such as heart disease and stroke, the leading cause of death in individuals with diabetes. One way of being in control is monitoring your blood glucose levels frequently.

Blood Glucose Targets for individuals with diabetes set by the American Diabetes Association Before Meals

80-130mg/dl

2 hours after the start of a meal

Below 180mg/dl

Regular check ups 1. Manage your weight- overweight and obese individuals have a greater risk of developing type 2 diabetes. People who have a lot of abdominal/belly fat are at risk.

2. Eat a healthy diet including fruits and vegetables. Consume less sugar and eat smaller portions.

3. Exercise regularly. Try to walk more by taking the stairs instead of the elevator. Park your car further away from your destination and walk.

4. Get screened for diabetes.

prescript ion

STAYING IN CONTROL

Fatigue Nausea Wounds take long to heal Blurred vision

Control factors for individuals without diabetes:

Fill your

Safiyaa Ali-Mohammed is the Pharmacy Chain Manager of Massy Stores in-store pharmacy chain, Massy Stores Pharmacy. She holds an Executive MBA and Bachelor of Pharmacy degrees. Safiyya is a Registered Pharmacist with over 15 years experience in the pharmaceutical industry.

Diabetics should have regular check-ups to ensure their blood pressure, blood glucose and blood cholesterol levels are within desired ranges and to ascertain risks for kidney damage and heart attacks. The HbA1c blood test provides an average blood glucose reading over a three month period and is also an important test one can do.

1 2 3 4 5 6

Trinidad & Tobago Ministry of Health website Jamaica Information Service Barbados Today April 2016 International Diabetes Federation St. Lucia Star 18th April 2012 American Diabetes Association and Centres for Disease Control and Prevention.

• Competitive pricing

• A range of vitamins & supplements

• Qualified & experienced pharmacists • Get points for your purchases

DIABETES

MINI FOOD CHEET SHEET

If you have diabetes or pre-diabetes, healthier eating habits are a good place to start. Our mini cheat sheet gives you a variety of low sugar, low calorie, low carbohydrate and low saturated fat food choices. (These aren’t the only foods or snacks you should eat as part of a balanced diet—just a few quick options for your grocery list).

Salmon, Trout, and Albacore Tuna Protect against inflammation and the abnormal growth of blood vessels in the eyes.

Omega-3s • Low Cholesterol • Low Unsaturated Fats Broccoli, Cabbage, Cauliflower, and Spinach Eating fewer calories can reduce fat in your pancreas and liver, and may help insulin function return to normal.

Low Calorie • Low Sugar • Low Carb Crunchy or Cooked Carrots 1 cup of raw carrots, or ½ cup cooked serving, has about 5 grams of carbohydrates.

Low Carb • Fiber Whole Grains Fiber provides a feeling of fullness, reducing the number of calories eaten to help you lose weight.

Omega-3s • Fiber • Folate • Magnesium • Chromium

Asparagus and Brussel Sprouts Control blood sugar spikes by boosting your body’s insulin production.

Low Carb • Low Calorie • Fiber • Antioxidants • Potassium • Vitamin C Black, Garbanzo, Kidney, and Pinto Beans Just a ½ cup of beans can provide as much protein as an ounce of meat without the saturated fat.

Fiber • Protein • Magnesium Sweet Potatoes To keep your blood sugar levels in check, it's best to reach for sweet potatoes, which are high in fibre (eat the skin for more fibre), as well as a host of other vitamins. When boiled, they are a low glycemic index (GI) food, meaning they would not spike your blood sugar as much as regular potatoes.

Low Carb • Fiber Nuts and Seeds Help decrease your chances of diabetic retinopathy.

Omega-3s • Magnesium • Fiber • Protein Tomatoes This common salad-topper averages only 32 calories per cup.

Low Carb • Low Calorie • Vitamin A • Vitamin C • Potassium

RETURN YOUR EMPTY glass BOTTLES for CA$H 30¢ $12 $9 PER EMPTY BOTTLE

PER CRATE of Empty Bottles

PER CARTON of Empty Bottles

Recipes Continued...

CUMIN & JERK ROASTED CHICKEN DIRECTIONS Continued 3. Preheat oven to 450˚ F. 4. Place orange slices inside the cavity of the chicken. Tie legs with twine.

5. Arrange bell peppers and onions in pan around chicken. Roast for 25 minutes at 450˚ F. After 25 minutes, lower heat to 375˚ F. Bake for 30-40 more minutes until chicken juices run clear when pierced or a thermometer reads 165˚ F. 6. Take the chicken out the oven, let it rest for at least 15 minutes. Remove the foil and carefully lift it onto a serving plate.

Continued from page 41 MASSY STORES | Living | Page 52

Northern Beverages Ltd. Union, Castries 452-1407

ITEMS CAN BE RETURNED AT Southern Distributors Inc. Du Boulay’s Bottling Company Ltd. Vieux-Fort Bridge Street, Castries 454-7828 452-2280

All bottles must be clean and free from dirt and debris. All bottles, crates and cartons returned must be products of Windward & Leeward Brewery Ltd. and Du Boulay’s Bottling Company Ltd.