By Hilary Metcalfe 

I love the rich, spice-tempering creaminess of Tzatziki. Based on coconut yogurt instead of traditional greek (you can opt for 50/50 for a protein boost), this recipe offers a ton of delicious, hormone health-loving fats. 

Virgin coconut products contain (about 65% of) medium-chain triglycerides, or MCTs as you may know them, as well as long-chain triglycerides (LCT). 

MCTs are absorbed immediately by the body and support cognition, digestion, longer and more sustained energy and support insulin health and blood sugar regulation, two factors that come into significant play surrounding our hormonal health. 

Make extra and eat this Tzatziki throughout the week over rice and grilled vegetables, as a creamy sauce or dip with crispy tempeh or roasted potatoes, in a fajita, gyro or falafel style wrap or bowl. 

RECIPE

Prep Time: 10 mins total
Serves: 8-10 portions

INGREDIENTS

400g thick coconut yogurt or opt for 50/50 Greek Yogurt and Coconut
½ English cucumber (small seeds and thin skin variety)
2 fat pinches sea salt
3 turns fresh ground pepper
1 lime, washed and dried
½ small garlic clove, grated, or a dash of garlic powder

Optional: If you don’t have coconut yogurt, you can make it at home easily with just three ingredients and 24-48 hours.

You will need:

Leave at room temperature for at least 24-48 hours to ferment in a dark place. Store covered in the fridge.

HOW TO 

Coarsely grate the cucumber into a bowl and squeeze out the liquid, but save it! It's full of electrolytes and hydrating minerals, great for when it’s hot out. I pour it into lemon water or drink it straight.

Add the grated cucumber to the coconut yogurt, together with salt, pepper, garlic and the zest of one lime.

Stir well to combine. Keeps for 3 days. Stir before eating. 

Enjoy!

About Hilary