Since Canada finally ditched all the milk recommendations from the food guide, clients finally believe me when I tell them that we don’t need milk to keep our bones strong and healthy.
There are many plant-based sources of calcium that we can easily replace milk with. Not to mention, so many of us deal with inflammatory conditions, like arthritis, IBS, diabetes, auto-immune conditions, and I have the same recommendation for all of these: ditch the dairy.
When it comes to sauces and dips, homemade is the way to go. It’s the added sugar, additives, preservatives, chemicals and colour that worry me. I’ve come up with a fresh, dairy-free dip that pairs well with veggies, chicken, tofu, you name it. It is
Try this DF Tzatziki dip the next time you want to add a little extra to your meal. Extra without the extra inflammation, that is 🙂
1/2 cucumber, peeled then diced really finely
1 C unsweetened coconut yogurt
2 tsp freshly chopped dill
Juice from 1/2 lemon
1 Clove garlic, minced
Sea salt and pepper to taste
Squeeze out the excess water from the cucumber. Add the cucumber plus the rest of the ingredients to a bowl, mix well, refrigerate before serving. That’s it! What would you pair this dip with?
You can try it with
Chicken, tofu or veggie skewers
Drizzled on a salad
Roasted potatoes as a dip
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