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A Recipe for Tzatziki-With Advantages

Super Gut Tzatziki

Here’s a recipe for tzatziki from my new Tremendous Intestine ebook. However this model of tzatziki is not like any you’ve had earlier than, as you may tailor it to supply particular well being advantages that you just want.

As a result of you may select the microbe to ferment the yogurt, you may decide and select the well being profit you wish to take pleasure in. Should you select to make this Tzatziki with L. gasseri yogurt, as an example, you may take pleasure in decreased stress and a discount in waist dimension, whereas additionally rising wholesome Akkermansia populations with the olive oil and garlic. Should you select Bacillus coagulans to make your yogurt, you may take pleasure in decreased arthritis ache and sooner restoration from heavy bodily exertion. Should you select Lactobacillus reuteri, you may take pleasure in deeper sleep and smoother pores and skin with much less wrinkles. That was my intention with the Tremendous Intestine ebook–to not simply say “take a probiotic and get some fiber,” however to supply highly effective prescriptive, actionable methods to grab management over well being. 

Use this distinctive twist on a conventional Greek and Center Jap dish as a sauce, dip, or used to brighten up meats similar to lamb, kabobs, roasted veggies, or souvlaki for an genuine Greek expertise whereas acquiring substantial well being advantages. 

Tzatziki is finest consumed inside 72 hours after preparation. 

Makes about 3 1/2 cups

1 medium cucumber, grated or finely chopped

2 cups yogurt (You select the variability, e.g., L. reuteri or Bacillus coagulans yogurt)

4 tablespoons extra-virgin olive oil

3 cloves garlic, minced or crushed

2 tablespoons lemon juice, freshly-squeezed or bottled 

2 tablespoons dill or mint, chopped

1/2 teaspoon sea salt

Grate or chop the cucumber right into a colander that’s set in a big bowl. Permit to take a seat for half-hour, stirring often to launch water. 

In the meantime, in a medium bowl, mix yogurt, olive oil, garlic, lemon juice, dill or mint, salt. Stir in cucumber and blend totally. 

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