Traditional Greek Tzatziki is famous all over the world, made with yogurt and cucumber. But what if you’re off dairy? This dip is every bit as delicious as the original. It’s a Paleo-Vegan version is made with coconut cream and lemon juice instead of yogurt. Just blend the sauce and pour over cucumber. Yep. It’s that easy!
Cilantro is a liver cleanser and heavy metal detoxifier. This is also loaded with nutritious superfoods, like hemp nuts high in Omega 3’s and all 20 amino acids! 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, use it with chips. Use it on wraps and sandwiches. Just remember, coconut softens at 78°, so the texture of the sauce will vary. Keep it chilled for a thick texture. On a warm day it will be runny. The quality and flavor of your cucumber is very important. Young organic 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.