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), laban Zabadi (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.
Chef Bruno Elsier with his creations, our delicious Yogalicious Dessert Burgers!
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!
How to wear your Yogalicious flair, to Double your Delicious at Burger Day.
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 :)
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!
Burger day is set! A milieu of greasy spoons come together on June 3, 2012 from 11:30 am – 3:30 pm at Wychwood Barns in Toronto, for what could be a heart attack waiting to happen.
Yogalicious can meet this challenge! Fearless in the land of caloric overload, Yogalicious joins world renowned Chef Bruno Elsier to create the ultimate dessert experience: a decadent, artisan dessert burger; the ultimate paradox: delicious and nutritious in a burger… yup, the Yogalicious Burger, aka: Yoga Burger!
Let’s be honest folks, the popularity of Fast-Food burger joints proves that even bad burgers are good… but, why settle for less than the best? We’ll show them how it’s done. We are going to make Canada healthier one Yoga burger at a time!
Get the goods at Toronto’s largest “BURGER DAY”, Wychwood Barns, June 3, 2012: 11:30 – 3:30… stay tuned here and at thegrid.to/burgerweek, for hints about our hot ingredient deck. Local is back!
Cafe Belong is now serving Affogato, translated as “to die for,” and yes, featuring Yogalicious Vanilla as its main scoop. Staff, service and sensory delights are to be had at Cafe Belong. Love these folks!
Find Chef Brad Long on Twitter, map/directions to the restaurant on Facebook, and check photos of their gorgeous, delicious food and environment.
Renata Clingen is featured in The Grid mixing up her latest and tastiest drink, “Necessity” which of course is available at Cafe Belong.
Renata is the City’s BEST ‘mix·ol o·gist’ and we can sample her goods at Cafe Belong where local, organic and sustainable yum is the focus. Renata takes the art of drink to a new level with her creative cocktails. For those looking for recipe ideas for the spring fling, this one is awesome. My thought, I need a “Clingen Cocktail AP”. RECIPE: Gosling’s rum + Yellow watermelon–Thai basil syrup + Elderflower sparkling water + Ice + Thai basil–leaf garnish