Yogurt Recipes
Ayran
4 cups yoghurt
2 cups water
Pinch of salt
Mix, cool, drink, ahhhhh - refreshing.
Greek Tzatziki Sauce
One 16 oz. container Greek style yogurt
1 medium cucumber
3 cloves garlic - grated
2 tablespoons fresh dill - chopped fine
Zest from one lemon
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 teaspoons salt
Peel the cucumber. Cut the cucumber in half, and remove the seeds. Use a hand grater, or food processor, to grate the cucumber. Place the cucumber in a double thickness of paper towel, and gently squeeze out the moisture. Replace the wet paper towel with dry paper towel, and continue squeezing the cucumber until most of the moisture has been removed. Add the cucumber to a medium bowl. Stir in the garlic, dill, lemon zest, lemon juice, olive oil, vinegar and salt. Add the Greek yogurt and stir until well blended. Cover the tzatziki sauce and place in the refrigerator until ready to serve.
Yogurt, Garlic, Cucumber and Fennel Dip
In this fresh-tasting dip, the cooling taste of
yogurt complements the bite of the garlic. It is the
ideal side dish or relish for barbecue. This deep has
its roots in Persian cuisine, and in its more common
form it is made with just cucumber. You can also make it
with shredded carrots and any other crunchy seasonal
vegetable, or a combination of different ones. Use dill,
fresh mint or any herb you like. Serve with sticks of
raw vegetables, with chips or crackers, or accompany
fried fish or vegetables.
Makes 6 to 8 servings (about 4 cups)
1 small cucumber, peeled, grated and drained
2/3 cup finely shredded fennel (1 small or 1/2 large
bulb; fronds and tender stalks reserved, if desired; see
below)
2-3 garlic cloves, minced
1/2 to 1 jalapeño chilies, seeded and minced, or plenty
of freshly ground white or black pepper
2 cups thick Greek yogurt
1/2 cup finely chopped fennel fronds plus tender stalks,
or fresh dill
1 to 2 tablespoons freshly squeezed lemon juice
Salt
2-3 tablespoons extra-virgin olive oil
Squeeze the grated cucumber, pressing it hard between
your hands to extract most of its juices. In a medium
bowl, mix the cucumber with the shredded fennel, garlic,
jalapeño chilies or pepper and yogurt. Add the chopped
fennel or dill (reserve 1 teaspoon for garnish), 1
tablespoon lemon juice and salt to taste and stir well
to mix. Taste and add more lemon juice, salt and/or
pepper, if needed.
Cover and refrigerate for at least 30 minutes but no
more than 3 hours before serving. (If the cucumber sits
longer, it will release more liquid.)
Transfer to a serving bowl, drizzle with some olive oil
and sprinkle with the reserved fennel or dill.
Cucumber-Yogurt Dressing
Makes 1-1/2 cups
1 medium cucumber, peeled, seeded, and coarsely chopped
2/3 cup plain yogurt
2 Tbs. minced onion
1 Tbs. vegetable oil
2 tsp. vinegar
1/4 tsp. salt
2 tsp. chopped fresh dill (optional)
Combine everything in a blender or food processor and
puree until creamy and smooth. Chill. The dressing will
keep refrigerated for at least one week. Serve over
salad greens or steamed vegetables.
Whirl in blender. Serve to happy, hungry, family members with a handful of nuts or a piece of toast, and you have a complete breakfast! Toddlers especially enjoy eating this with a spoon in a bowl for "breakfast ice cream". Freeze leftovers for popsicles, or pour directly into your ice cream maker!
Apple Pie Smoothie
¼ cup Unsweetened Applesauce (best if frozen or
chilled)
¾ cup Yogurt
Dash of Vanilla Extract
Dash of Cinnamon
Dash of Nutmeg
Add all ingredients to a blender and process until
smooth. Serve chilled or at room temperature. Makes one
serving.
Banana Smoothie
1 cup Yogurt
1 Banana
1 tsp Vanilla
Sweetener to taste (1 tbsp raw honey or agave; small
amount of stevia)
Add ingredients to a blender and process until smooth.
Serve chilled or at room temperature. Makes one serving.
Basic Fruit Smoothie
1 cup Yogurt
½ cup Frozen Fruit (berries work well)
½ Banana
Ice Cubes (can reduce amount or omit if Banana is
frozen)
Add all ingredients to a blender and process until
smooth. Serve chilled or at room temperature. Makes one
serving
Blueberry Smoothie
¾ cup Yogurt
½ cup Juice (orange and grapefruit work well)
1 cup Blueberries
1 Banana
Add all ingredients to a blender and process until
smooth. Serve chilled or at room temperature. Makes one
serving
Cranberry Antioxidant Smoothie
1/4 cup Frozen Cranberries
2 tbsp. Frozen Blueberries
1-2 tsp. Lemon Juice (fresh is best)
¼ cup Cranberry Juice
½ cup Yogurt
Dash of Vanilla Extract (optional)
Add fruit, juice and vanilla to a blender and process
until smooth. Blend in kefir and serve chilled or at
room temperature. Makes one serving.
Orange Smoothie
2-3 tbsp Frozen Orange Juice Concentrate
¾ cup Yogurt
¼ tsp Vanilla Extract
1 cup Ice Cubes
Add all ingredients to a blender and process until
smooth. Serve chilled or at room temperature. Makes one
serving.
Pumpkin Smoothie
1 cup Yogurt
2 tbsp Organic pureed pumpkin
Dash of vanilla extract
Pinch of cinnamon and nutmeg (to taste)
Add ingredients to a blender and process until smooth.
Serve chilled or at room temperature. Can be served
topped with a dash of cinnamon-sugar. Makes one serving.
Watermelon Smoothie
¾ cup Seedless Watermelon Chunks
½ cup Yogurt
3 tbsp Orange Juice
Use blender to puree watermelon until smooth. Add juice
and kefir, process until blended completely. Makes one
serving.
Tropical Smoothie
1 Frozen Banana
1 cup Fresh Pineapple
2 tbsp Coconut Milk (optional)
¾ cup Yogurt
Sweetener (1 T. raw honey, Agave or Sugar; small amount
of stevia)
Add all ingredients to a blender and process until
smooth. Best served chilled. Makes 2 servings.
Tropical Smoothie 2
¼ cup Banana
¼ cup Mango, Papaya or Guava
½ cup Yogurt
Sweetener (1 tbsp raw honey, agave; small amount of
stevia)
Add all ingredients to a blender and process until
smooth. Best served chilled.
Basic Power Smoothie
1 cup homemade yogurt
1 Tbs coconut oil
1 banana
6 drops liquid stevia (or sweetener of choice)
1 cup of frozen fruit (berries, mangoes, pineapple,
cranberries)
2-3 egg yolks
Bonus features: (add any of the following...for the
brave and strong!)
+1 Tbs nutritional yeast (this is a strong flavor-- best
hidden with lots of raspberries)
+1 scoop of Rice Protein Powder
+1/2 tsp Vanilla Extract
+1 tsp spirulina
+fresh or frozen spinach (I promise you won't taste it!)
Delicious Power Smoothie
1/2 can organic coconut milk or 2 T. organic virgin
coconut oil
1 c. raw milk yogurt OR any whole milk yogurt
frozen pineapple, strawberries, peeled apple, peeled
kiwi, or any fresh or frozen fruit you have on hand –
organic is best
2 raw egg yolks (if this freaks you out, read about what
a super food eggs are, these are so good for you and for
your kids – full of healthy enzymes! Make sure they’re
from a good source though, don’t do this with grocery
store eggs. Don’t worry, you don’t even taste them or
know they’re in there.)
juice from 1 lime
real maple syrup to taste (from your local health food
store, bulk food store or farm)
So delicious and tastes like a Pina Colada.
Chocolate Banana Smoothie
1 banana
1 cup kefir, raw milk, yogurt, or coconut milk
1 TBS raw honey
2 raw egg yolks
2 TBS coconut oil
1 TBS organic cocoa powder
Peach and Cantaloupe Smoothie
1 banana
1 cup kefir, raw milk, yogurt, or coconut milk
1 TBS raw honey
2 raw egg yolks
2 TBS coconut oil
1 large peach, or 2-3 small peaches (peeled and pitted)
1 cantaloupe wedge, minus the rind (about 1/4 of a
cantaloupe)
Vanilla Banana Smoothie
1 banana
1 cup kefir, raw milk, yogurt, or coconut milk
1 TBS raw honey
2 raw egg yolks
2 TBS coconut oil
1 tsp vanilla extract