Our tzatziki toast is a dill-icious and refreshing palate cleanser that goes great with eggplant, zucchini, or a spicy protein of your choosing. To make your own, start by grating cucumber in a small bowl, then toss in a pinch of salt. In a separate bowl, whisk farmer cheese and kefir together, then add in garlic, fresh herbs, salt, pepper, and lemon juice. Strain the cucumber and fold into the kefir mixture. Refrigerate for up to 4 days, then garnish with fresh mint, dill, and olive oil.
Prebiotics + Probiotics = a Healthy You
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.Servings: 5-6 servings
- 1 cucumber
- 1 tsp salt (for pulling out moisture in cucumber)
- 1 cup Organic Plain Whole Milk Kefir
- 1/2 cup Farmer Cheese
- 1 garlic clove, minced
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh mint
- 1/2 teaspoon salt
- a squeeze of lemon
- Grate cucumbers and place in a bowl with the salt and toss well (this will help it release moisture). Let sit 10 minutes while you prep the remaining ingredients.
- In a medium bowl, whisk whole milk kefir, farmer cheese, garlic, fresh herbs, salt, pepper and lemon juice.
- Place the salted cucumber in a strainer, rinse well under the kitchen faucet, drain well, pressing out any excess liquid through the strainer, pressing down with your fingers. You will end up with one cup of cucumber.
- Fold the strained cucumber into kefir mixture, taste and adjust salt and lemon juice to taste.
- Cover and refrigerate until ready to use. This will keep 4 days in the fridge.
- Garnish with fresh dill or mint sprigs and a drizzle of olive oil for extra richness. Spread this mixture on toasted bread.