Makes about 2 cups
At the retreat, we use local organic produce as the basis for all our meals and snacks. Our food philosophy for optimum health is based around plant foods and local seafood and is naturally free from gluten, dairy and refined sugars.
This is one of the snacks we serve in the afternoon with some crudites such as carrot, green beans and celery. It also makes a great sauce to serve with grilled fish. This is super easy to make, but tastes amazing!
Why you and your body will love this
We’ve taken a traditional tzatziki and switched zucchinis for the usual cucumber, which makes the dip more flavourful and less watery. Zucchinis are alkalising for your body and their sweet subtle flavour makes them endlessly versatile. In the height of summer, it’s a great veggie for all of us to enjoy more of.
We use natural coconut yoghurt in this recipe instead of traditional dairy-based yoghurt. Coconut yoghurt is easy to find in healthfood shops and supermarkets. It’s a luscious way to get a dose of good-for-your-gut probiotics.
1 cup grated fresh zucchini
Fine sea salt
1 cup natural, unsweetened coconut yoghurt
2 cloves garlic, crushed
1 tablespoon lemon juice
Large handful of fresh dill, mint leaves or chives — or use a combination of all three, finely chopped
Combine the zucchini with a couple of large pinches of sea salt. Place in a sieve over a bowl for a few minutes to drain some of the excess liquid.
While the zucchini is draining, combine all the other ingredients in a mixing bowl.
Squeeze excess liquid out of the zucchini and combine it with the other ingredients in the bowl. Taste and decide whether you’d like a more lemon juice and season with a little more sea salt to taste.
Use straight away or store in a glass jar in the fridge for up to three days.
© 2017 The Seventh Seal Luxury Retreat
You are welcome to share this recipe with family and friends, acknowledging The Seventh Seal Luxury Retreat as the original source.