Green ‘Yoghurt’ – kefir, honey, and spirulina; a recipe from Mila’s Meals – is a staple ‘sweet snack’ in our house, and I thought it might translate nicely to something savoury to drizzle over the buddha bowl I was planning for our interactive food event* at Wellness Warehouse.

I was pleasantly surprised (but acted coolly nonchalant) at everyone’s big reaction to this simple sauce. Inspiration came in the form of homemade Tzatziki, and so a batch of flavourful Garlic & Thyme Green Sauce with Spirulina was stirred into life.

Shake some up to drizzle over wraps, dunk sweet potato wedges in, or to use as a creamy salad dressing. Play with herbs; I used thyme, but rosemary, oregano, mint or a blend would add a different dimension. Enjoy the sauce fresh; try finish it in a week at most.

Here’s to simple foods which nourish our bodies and please our taste buds.

*Join us next time! Keep an eye on Drasanvi’s social media for event and ticket information… and feel free to suggest a theme and venue for our next gathering.

Green Garlic & Thyme ‘Yoghurt’ Dressing?

Makes a little more than a cup


  • 1 cup dairy-free coconut yoghurt (or kefir)
  • ½ tsp honey
  • ½ tsp Drasanvi Spirulina Powder
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lemon/ lime juice
  • 2 Tbsp thyme, destalked and chopped
  • ½ tsp fresh minced garlic
  • a pinch of good salt (like Oryx Desert Salt)


  1. In a glass jar or small bowl, stir (or shake) all ingredients together.
  2. Let the flavours get to know each other; refrigerate for an hour or more.
  3. Drizzle over veggies, salads, soups and buddha bowls.
  4. Store in fridge for up to a week in a sealed container.


If the honey is not runny, put the honey jar in hot water first. It makes it easier to stir into your green dressing.

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