Bell Institute of Health & Nutrition ’s Post

Getting fresh ginger flavor has never been easier than it is with the Cup Zester. This compact, all-in-one tool makes it easy to zest 🍋 lemons, limes, ginger, and more without making a mess. You can grate in any direction on the stainless steel blade…up and down, left to right, or even in circles. When you’re done, turn the lid and the wiper arm sweeps all your grated ingredients into the base—so you don’t have to use your fingers. And you can even measure ingredients and store extras in the fridge for later. It’ll help you use every last bit of your grated ingredients! #letsgetcookingtogether #sidehustlewithheart #pamperedchef #letsgetcooking #newproduct

If you're like me and love a glass of apple cider especially on these chilly nights like here in Colorado, here is a quick recipe for the most delicious cider: Ingredients: 10 large apples, quartered 1 orange, halved 4 cinnamon sticks 1 tsp. whole cloves 1 tsp. whole allspice 1 whole nutmeg 1/2 c. packed brown sugar Directions: Step 1 Add apples, oranges, spices, and brown sugar to a large stockpot over medium heat. Cover with water by at least 2”. Bring to a boil, then reduce heat and simmer, covered, 2 hours. Step 2 Remove orange halves, then use a potato masher or wooden spoon to mash apples. Return to a simmer and let simmer uncovered for 1 hour more. Step 3 Strain through a fine mesh strainer, pressing on solids with a wooden spoon to squeeze all juices out. Discard solids. Step 4 Serve apple cider warm. Enjoy!! #applecider #apples #fallvibes #fallrecipes #falldrinks #fallfun #fallscent #itscoldoutside #home #homerecipes

Here in the USA the summer temps are at a high! Many are struggling to stay cool and hydrate. Here is a simple recipe to help beat the heat! 🌺Hibiscus-Mint Sun Tea 2 Tablespoon Hibiscus (dried) 1 Tablespoon Mint 2 teaspoons Sweetener of choice (honey, sugar, maple syrup, Agave) or omit 4 cups Water 1. Fill a 32 ounce jar or glass pitcher with water, add hibiscus and mint. Seal the jar and place in the sunshine for 2 to 4 hours. You will know it is ready when the water becomes a vibrant pink. Add sugar to taste. 2. Strain and serve room temperature, chilled or on ice. For extra flare, add a mint garnish. Keeps well in the fridge for 2 to 3 days.

🥳You absolutely have to visit This new donut shop!! I went here and tried quite a few donuts and loved all of them! Here is my top 5 you need to try 🤯 Dutch Monkey - A classic that showcases the shop's commitment to quality and flavor. It's a must-try for any doughnut lover! Caramel Apple Fritter - This doughnut is a delicious twist on the traditional fritter, featuring sweet caramel and chunks of apple that create a perfect balance of flavors. Blueberry Lemon Ginger Fritter - A unique combination that bursts with freshness! The blueberries, zesty lemon, and a hint of ginger make this fritter a refreshing treat. Pumpkin Bismarck - Perfect for fall, this doughnut is filled with rich pumpkin goodness and topped with a delightful glaze. It's like autumn in every bite! Peach Bar - A seasonal favorite, this doughnut bar is packed with juicy peaches and has a lovely sweetness that captures the essence of summer. The cozy atmosphere and friendly staff make Dutch Monkey Doughnuts a perfect spot to enjoy these sweet treats, whether you're grabbing a quick snack or sitting down with a cup of Coffee. If you're in the area, don't miss out on these delicious doughnuts—they're sure to satisfy your cravings! 🍩✨ #donuts #cummingga #donutlover #doughnuts #instagood #instafoodie #foodstagram

Did you know my husband and I used to run a BnB at Wildwood Acres?  I love creating and making things from the land - if you happen to have an abundance of apples from the fall, here's a great apple cider recipe you can make at home! Let me know if you give it a try! Ingredients: 10 large apples, quartered 1 orange, halved 4 cinnamon sticks 1 tsp. whole cloves 1 tsp. whole allspice 1 whole nutmeg 1/2 c. packed brown sugar Directions: Step 1 Add apples, oranges, spices, and brown sugar to a large stockpot over medium heat. Cover with water by at least 2”. Bring to a boil, then reduce heat and simmer, covered, 2 hours.  Step 2 Remove orange halves, then use a potato masher or wooden spoon to mash apples. Return to a simmer and let simmer uncovered for 1 hour more. Step 3 Strain through a fine mesh strainer, pressing on solids with a wooden spoon to squeeze all juices out. Discard solids.  Step 4 Serve apple cider warm. Enjoy!!

KINDER BUENO STUFFED BROWNIES 😍 These brownies are super thick and fudgy, they have a subtle hazelnut taste from the Nutella and they’re stuffed with creamy, hazelnutty Kinder Bueno 🤌 Sound on for full instructions 🔉 All you need is: 170g unsalted butter, melted & cooled slightly 250g caster sugar (granulated/white sugar is also fine) 3 large eggs, room temp 250g dark chocolate, melted & cooled slightly 150g chocolate spread or Nutella, room temp 100g plain flour 30g cocoa powder (100% cocoa solids) 1 tsp salt 10.5 individual Kinder Bueno sticks Tin size: 8x8” Bake 190C/(170C fan oven) 25-30 mins 🥰 Please remember all ovens are different and cooking times are a guide. The material of your tin/dish will also make a difference to how your brownies cook. When the edges are cracked and it no longer wobbles, it’s ready 🙌 Let it cool fully in the tin, then refrigerate for at least 3 hours for best results. This will give it a super fudgy texture and a clean cut 🤌 Enjoy! #fitwaffle #fitwafflekitchen

#ThirstyThursday 🍓 Pineapple Strawberry Swirled Slushies ❄️ Ingredients: For the Pineapple Slush: 2 cups frozen pineapple chunks 1 cup pineapple juice or water 1 tablespoon honey (optional) For the Strawberry Slush: 2 cups frozen strawberries 1 cup strawberry juice or water 1 tablespoon honey (optional) Directions: Prepare the Pineapple Slush: In a blender, combine the frozen pineapple chunks, pineapple juice (or water), and honey. Blend until smooth and thick. If it's too thick, add a bit more juice or water. Pour the pineapple slush into a bowl and set aside. Prepare the Strawberry Slush: Rinse out the blender, then combine the frozen strawberries, strawberry juice (or water), and honey. Blend until smooth and thick. If needed, add more juice or water. Assemble the Swirled Slushies: In a tall glass, alternate spoonfuls of pineapple and strawberry slush, creating a layered effect. Use a spoon or straw to gently swirl the two flavors together for a marbled look. Serve: #TravelIsMyBusiness #DrinkUp #PineappleStrawberry #RefreshingFlavors #LetsGooooo

Designer ice for mocktails and cocktails? Yes, please. You can create a collection of recipes you can pair with seltzer, spirits, and juices. It’s all done in advance! Freeze the following combinations with distilled water or double-boiled water for clear cubes. -- Candy Cane + Coconut + Splash of Coconut Milk (optional) -- Fresh Cranberries + Rosemary Sprig + Splash of Cranberry Juice (optional) -- Cucumber Slices + Lime Slices + Basil + Splash of Ginger Ale (optional) -- Cinnamon Sticks + Orange Wedges + Dash of Clove + Splash of Maple Syrup (optional) -- Pomegranate Perils + Orange Wedge + Orange Juice Cheers!

Credit to @darrenrobertsonfood How to cook… Porchetta For proper cracking, I scored and salted the skin , then left(uncovered in the fridge for 3 - 4 days for the skin to dry out. Porchetta 1 x 1.2 kg pork Belly 150g pancetta(sliced) 1 tsp chili flakes 2 tbsp roasted fennel seeds(crushed) 80ml olive oil 6 cloves garlic (minced with 3 tsp oil) Zest of one lemon 2 tbls thyme leaves(chopped) 1 tbsp rosemary (chopped) 5g cracked black pepper 2 tbsp salt flakes for the skin Pop the garlic and oil into a bowl. garlic, Take your pork belly and lay flat on your chopping board skin side down and Season the belly with chilli, fennel seeds, rosemary, pepper and the garlic oil. Lay the pancetta evenly over the belly season and roll. Cut several pieces of butcher’s twine, each about 12-14 inches long. The number of pieces depends on the length of your porchetta; you will need one piece approximately every 2 inches along the roll. Place the first piece of twine under the rolled porchetta, about 1-2 inches from one end. Bring the ends of the twine up and tie a double knot firmly, securing the roll but not so tight that it cuts into the meat. Move down about 2 inches and repeat the process with the next piece of twine. Ensure each knot is equally tight to maintain an even shape and cook uniformly. Make sure the porchetta is evenly tied and the roll is secure. Rub all over with salt and let sit for a 45 mins this will give the salt a chance to penetrate the skin. Preheat your oven to 220 degrees and place the belly on a rack with and a tray underneath. Season with a little olive oil. Roast at 220 for 20 mins to start the crackling) Reduce the heat to 160 deg and roast for a further 50 mins. Check it’s cooked using a probe. 75 - 80 degrees is ideal. Once cooked, rest for at least 30 mins before carving. #howtocook #porchetta #pork #crackling #roast #recipe #chefworks #cheflife #repost #follow #followme #premierselectionrec music: @radiohead pan: @solidteknics