Tzatziki (Greek Yogurt garlic cucumber mint sauce)

YIELDMakes about 2 cups


3 Persian cucumbers or 1/2 English cucumbers, or 1 regular smooth skinned cuke. I scrape out the seeds unless its unnecessary. Cut the cuke into 1/4-inch or smaller pieces

Kosher salt

1 cup plain whole-milk yogurt (Greek style will make it thicker if you wish)

3 tablespoons tasty cold-pressed olive oil

2 tablespoons fresh lemon juice

1 garlic clove, lightly crushed

1/4 cup chopped mint


Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic (or crush it in there for a bigger garlic presence). Stir in mint just before serving.

Tzatziki (without mint) can be made 3 days ahead. Cover and chill.

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Cashew Cream -Savory or Sweet

Courtesy of Carie Bernard - Licensed Acupuncturist in Portland, and Global Dance Party dancer!

  • Great dairy substitute, and I bet it would be great as a frozen treat too! Keeps up to a week refrigerated , use 1:1 for a cream substitute.

In a small bow combine 1 cup of cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. (You could also let them sit in the water overnight).
In a blender or food processor combine cashews, ½ cup water and salt. Cover; blend 5 minutes or until creamy. (Carie used a VitaMix and it only took 30-60 seconds to blend to desired creaminess.) Store in the fridge up to 1 week. Makes 16 servings (1 Tbsp. each).

SWEET CASHEW CREAM Stir in 1 Tbsp. pure maple syrup or honey an d ½ tsp vanilla.
SAVORY CASHEW CREAM Stir in ½ tsp. lime or lemon zest, 1 tsp. lime or lemon juice, 1 clove garlic minced; and if desired, ¼ tsp. ground chipotle chile pepper. (Carie added ground rosemary.)

Some more ideas here

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