Dairy Farmers of Canada created a unique way to show how yogurt is part of a balanced diet

Fight high blood pressure and ensure you are eating your daily recommended servings with the Get Enough Helper App

I have said it before and I will say it again: my name is Evelyne and I am a dairy junky. Cheese, milk, ice cream, yogurt…I love it all. I will also make a confession: since I live alone I do drink milk right out of the carton, a lot! Don’t judge! So it is my pleasure to help and promote milk and dairy products when I can, especially when it is for a better health and for a good cause.

When Dairy Farmers of Canada attended The Health, Sports & Lifestyle Expo in Vancouver, they created a powerful and captivating performance to highlight the surprising benefits of yogurt, which aids in the prevention of high blood pressure.

The performance, and the film of it, were made to promote the free Get Enough Helper App, which helps people track what they eat based on recommendations from Canada’s Food Guide.

In the video, we see a gymnast stacking and balancing a series of chairs in front of conference attendees. The gymnast then climbs, twists and contorts his body at seemingly impossible angles on top of the chairs, to show how far we each stretch to find balance in our day.

The performance is intensely physical and dangerous – much like high blood pressure – and encourages the audience to use the Get Enough Helper App to help the fight against high blood pressure. Each day someone uses the App, Dairy Farmers of Canada donates $1 on their behalf to the Heart & Stroke Foundation to support the fight against high blood pressure.

The performance is spellbinding, engaging and stunning, and the video shows conference attendees watching in rapt attention while enjoying complimentary yogurt parfaits and savouring the surprising health benefits of yogurt.

Have a look!

This post is sponsored by the Dairy Farmers of Canada

Dairy Farmers of Canada show milk’s health benefits in a captivating way

If I had to pick one food I love that separates me from the rest of most adults, it would be milk. I know most adults grow out of it but I am obsessed with milk, just like my mom to this day.

She always joked it would be cheaper to have a cow than buy so much milk for me. Hey it is her fault, she always told me it was good for me and for my bones. Turns out milk is also great to help to protect against colorectal cancer, a malignant tumour that starts in cells of the colon or rectum. With my recent acid reflux issues all things related to digestion get my full attention. So I wanted to share you this message from the Dairy Farmers of Canada:

Dairy Farmers of Canada wanted to highlight all the surprising ways milk benefits health – like how it
could help reduce the risk of colorectal cancer.

Tasty reading ahead, KEEP GOING… →

Citrus Mezcal Sherbet

After the Fruit Dropping Party I had a large amount of cut up citrus fruit leftovers. What to do? That will come in a future post but from this recipe I had still an unused portion, about 1 cup, of boiled down citrus flavored sugar syrup made with oranges, grapefruit, lemon, lime, strawberries, sugar, red wine, anise star, ginger, lemon fizz water.

What a great frozen concoction I could make with that! I had a small concern thought as I have only made ice creams up to now but never a cream-less frozen dessert. Would it get rock solid in the freezing process, what cream and eggs do prevent in ice cream? Not if you know a few tricks:

– Sorbets and sherbets often use a bit of lemon or lime juice. In this case they are the base of the syrup. An acidic juice will convert table sugar to simple sugar preventing crystallization (solid ice).

– BOOZE! Adding a touch of alcohol to your frozen dessert will help keep it a bit soft. Why? Because alcohol only freezes around -114 °C (-173.2 °F). When a bit of alcohol is mixed in well its particles will remain liquid and keep the whole mass from sticking together.

I had an unopened bottle of Mezcal that was given to me by a friend who went to Mexico. Mezcal has an intense smoky flavor, an acquired taste. However I thought the smokiness of this drink would be subdued by the citrus intensity and this frozen treat could pass for an exotic Margarita knock-off! Oh was I ever right. I adore this flavor! It’s a new favorite.

Citrus Mezcal Sherbet

1 cup milk
1 cup citrus flavored simple syrup (or what ever you have)
1/8 tsp salt
1 to 2 tbsp Mezcal (or tequilla)

Ice cream machine
– put everything in the machine at once and operate as per manual

Hand made
– Mix all the ingredients
– Pour into a shallow container and freeze until solid around the outside and mushy in the middle
–  Stir with a fork and freeze until firm

When I was coming up for my title I did not know if it was a sherbet or a sorbet, so off googling I went. Turns out it is definitely a sherbet. A sorbet will have zero milk product in the recipe and it is basically flavored iced water. Had I omitted the milk it would have been a sorbet. Sorbet can also go by the name of Granita in Italy or Agraz in Northern Africa.

But I decided to add a cup of milk so this recipe automatically falls into the sherbet category. Apparently by U.S. federal regulation, sherbets must contain a minimum of 1 percent and a maximum of 2 percent butterfat. The word sherbet derives from the Persian sharbat, an iced fruit drink. Sharbat is popular in the Middle East and in South Asia. At its base sharbat is also iced water flavored with syrup made from fruits and/or extracts of flowers and herbs.

India seems to be the first to dilute the syrup in milk, or evaporated milk. Thai Basil seeds can be added (pre-soaked in water and added) after for effect. I guess someone than decided to freeze the mixture and we have today’s Sherbet.