Ok, so its been awhile....longer than I've ever not-blogged before.
But honestly, starting a new career (more on that to come), planning a wedding, going back to school for nutritional therapy, and teaching barre got the best of me. The only time I had left was sleep, and sorry friends, but I really like my sleep.
However, I am excited to announce that I've been working on some new recipes, and if you want to, you can all meet me as I come out from under my rock to teach a new Kombucha 101 class at the Pure Barre studio I teach at. You can pick my brain as I explain how to brew kombucha, all the benefits of fermented foods, and why you should really stop paying $4 a bottle for something you can make for pennies. (seriously, guys) And while you're there, you might as well take advantage of the special barre class rate the studio is offering. More details here.
So while you all rush to go sign up for my free kombucha class, I will also be posting a new Sunday Snaps soon about some life updates, but I think it was about time that I posted a new recipe.
Like most people, I tend to fall into the trap of eating the same thing over and over. Weekends are different because I tend to have more time on my hands, but during the week, I pretty much eat the same thing for a week, and I know I am not in the minority here on this one. Many people have said “but you’re a food blogger!”. And yes, this is very true. But I am a food blogger who is also juggling 5 million things at once. So if I eat the same thing for lunch 5 days in a row, I am surprisingly cool with it. However, I get really (maybe a bit too much) excited when I make a small change like adding a new condiment, like this Tzatziki I am sharing with you here, to my tried and true weekday meals.
I am not a fan of cucumbers. Maybe its time I finally admit that not a single one of my recipes on South of Vanilla uses cucumbers. Even though CK eats them by the pound, (Literally, he will sit down with a big bowl of cucumbers, balsamic, and feta. Ewwwww.) I just can’t get them down. To me they taste like grass. And no, not even wheatgrass, which I can kind of stomach. Literal grass.
But then, one day, I had some tzatziki on a salad and fell in love. I had stayed far away from tzatzaki because I know that cucumber is hiding deep within it, but decided to try this condiment as a grand gesture of my love, since I will be marrying this cucumber-loving-man soon.
After doing some research on making tzatziki at home, especially after reading the ingredient label of store-bought tzatziki, and trying out a few different tzatziki kinds, I have come to a conclusion. Its not the actual cucumber that I don’t like. It’s the water within the cucumber. I know, so high maintenance. Thus, this recipe removes the cucumber water from the cucumber, which I think is essential. It’s a bit time consuming, but well worth it. And I know, its absolutely ridiculous that I've decided that I will eat a cucumber but with its water removed. I might regret sharing this with the public someday.
Enjoy on everything from salads to meats to a dip for fresh veggies!
Some cook’s notes:
- I like homemade coconut milk yogurt for the probiotic cultures and extra tang, but using plain coconut cream also works well. If you tolerate dairy, normal yogurt also can be used in this recipe.
- Fresh dill is really essential to this recipe. Dried dill just doesn’t hold up.
Fresh Dill-Mint Paleo Tzatziki
- 1-cup of cucumber, finely grated and drained
- 1-cup coconut cream yogurt
- 2/3-cup finely chopped fresh dill (plus extra for garnish, optional)
- ½ cup finely chopped fresh mint (plus extra for garnish, optional)
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice (plus lemon slices for garnish, optional)
- 1 tsp. freshly minced garlic
- 1 tsp. salt
- Combine all ingredients into a large bowl and mix until smooth. Refrigerate immediatel
- Enjoy once chilled, or let sit overnight to let the flavors come together more. Garnish with fresh dill, mint, and lemon slices if desired.