Cultured Dairy

Kefir is a fermented milk used to make Yogalicious!

Did you know?

“…a form of yogurt was said to have been revealed to Abraham by an angel; and the starter particles of kefir, a substance similar to yogurt but thin enough to be drinkable, are called, ‘grains of the Prophet Muhammad’, the Prophet having been credited with their introduction”. ~ Excerpt from Nourishing Traditions and reference from William H. Lee, PhD, The Friendly Bacteria

Culturing milk is an art. So what do the experts say about it? Sally Fallon, author of the cookbook, ‘Nourishing Traditions’ states that the fermentation of milk played an important role in traditional cuisines across the globe and the process of preserving and fermenting actually enhances its nutrient value. Historically, milk was almost always fermented or cultured for better digestion. Fermentation breaks down casein (milk protein), one of the most difficult proteins to digest. Culturing milk also restores enzymes, like lactase, which help digest milk sugars such as lactose. Fermentation creates enzymes that help the body to better absorb calcium and minerals.

The Moral:  Fermented milk products are great.

The Practical:  Add kefir & frozen kefir to your protein shake to better                                      digest the protein.

Just Because:   It’s Ramadan and the most important part of “iftar” is                                       dessert!

Now you know a little bit more and every little bit counts!

 

 

The World of Fermented Milk

Throughout history and across the world you will find variations of fermented milks. Milk is often combined with a mixture of bacteria and/or yeast making for a sour milk product.  What happens is that the bacteria and yeast utilize the lactose molecule and convert it into lactic acid. The acidity of the milk prevents the growth of potentially harmful micro-organisms and has historically been known to yeild a ton of health benefits. This process is a sort of ‘fermentation’ that acts to preserve the milk for a time. Here are but a few varieties of fermented milk products from across the globe:

busa (Turkestan), cieddu (Italy), dadhi (India), kefir (Balkans), kumiss (Steppes), labanZabadi (Egypt), mazun (Armenia), taette (N. Europe), skyr (Iceland), masl (Iran),crowdies (Scotland), kuban, and yoghurt.

Stay tuned for our upcoming series of fermented milks, their benefits, issues of ethical dairy consumption, sustainability and much more.

Source: http://www.answers.com/topic/fermented-milk

Delicious looks like THIS !

OK folks, we’ve been teasing and hinting about Chef Bruno Elsier’s delicious Yogalicious Dessert Burgers, which we’ll be serving up Sunday June 3 at The Grid’s Burger Day at Wychwood Barns in Toronto.

Well, here they are, in all their glory: petite dessert burgers made with mostly locally sourced ingredients: a sesame seed pastry puff for the bun, probiotic Yogalicious patty made of double-decker flavours of creamy vanilla and chocolate frozen kefir, kiwi relish and roma strawberries, a mango “cheese” slice, robed with 72% cocoa Callebaut dark chocolate.

But wait! There’s more! The Grid has done a feature profile of our yummy contribution to the festivities.

< P s s s s t > follow this tip for some flair, to double your delicious – a free Yogalicious mini!

Double Your Delicious at Burger Day, June 3, Wychwood Barns!

So if you want to double your pleasure and triple your fun, print this (.PDF) flyer, grab some safety pins and pin the flyer on your shirt, hat, jacket, boxers, whatever – just wear it! If you come to the booth wearing the “delicious dessert looks like” flyer you receive a FREE mini of Yogalicious!  Extra points for creativity!

No printer? No problem! Message me ASAP on Twitter or Facebook, and I’ll bring one for you :)

Meet Bruno Elsier, the chef behind Yogalicious’ #nom dessert burger

Chef Bruno Elsier, trained in Belgium, is the CREATIVE force behind the Yogalicious Burger!  Chef Bruno, known for his artistic pastry creations, has appearances in the Toronto Star, Canadian Living, “Cooking with the Wolfman” and “Fearless in the Kitchen” with Christine Cushing. Chef Bruno is an International Chocolate Master and past participant at the IKA culinary olympics, award winner at the CCFCC and a member of Chefs Against Hunger.

Here is the Master himself; Chef Bruno, who created the “Yoga Burger” using the finest ingredients, including Yogalicious of course!  This petite dessert burger is made with mostly locally sourced ingredients: a sesame seed pastry puff for the bun, probiotic Yogalicious patty made of double-decker flavours of creamy vanilla and chocolate frozen kefir, kiwi relish and roma strawberries, a mango “cheese” slice, robed with 72% cocoa Callebaut dark chocolate.

Hold the mayo please, this burger is delicious and nutritious!