Tzatziki is refreshing, easy to make, and deeeelicious! A traditional Greek dish, this Paleo vegan recipe is made with coconut cream instead of yogurt. Just blend the sauce and pour over cucumber. It’s also loaded with nutritious superfoods, like hemp nuts high in Omega 3’s and all 20 amino acids! Cilantro is a liver cleanser and heavy metal detoxifier. Garlic scapes, the flower stalk that grows from the garlic bulb, provide the same great benefits as raw garlic including anti-cancer, anti-oxidant, defending the body from heart disease and hypertension. Coconut oil contains healthy MCFA’s (medium-chain fatty acids).
There are a hundred ways to enjoy Tzatziki! Serve it on veggies, fish, chicken, or meats. Use in wraps and sandwiches. Coconut melts at 78°, so the texture of the sauce will vary. On a warm day it will be runny. I like it thick, so I keep it chilled. The quality and flavor of your cucumber is very important. Young cucumbers with sweet peels are ok to use without peeling. If your cucumber is more mature, the seeds and skin can be bitter, you’ll likely want to peel and de-seed them. Serves 2.
- 1 medium to large cucumber, sliced in small thin pieces
- 1/2 cup thick full-fat unsweetened coconut milk (Or a bit more if needed to blend)
- 1 tablespoon coconut oil, melted but not hot
- 2 tablespoons hemp seeds
- 3 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon unprocessed salt and some black pepper
- 1 green garlic scape or 2 garlic cloves, diced
- Handful cilantro, chopped
- 2 tablespoons fresh dill, diced, or 1 teaspoon dried, or
- a big handful fresh mint leaves
- Combine all Tzatziki sauce ingredients in a small blender. Blend until smooth.
- In a serving bowl, pour the sauce over the cucumber pieces.
- Refrigerate to thicken. Or enjoy immediately.