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)
- In a glass jar or small bowl, stir (or shake) all ingredients together.
- Let the flavours get to know each other; refrigerate for an hour or more.
- Drizzle over veggies, salads, soups and buddha bowls.
- 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.