Greek Tzatziki Recipe (Greek Garlic Yogurt Sauce made with Breast Milk)
by Michele Hartranft
Ingredients
2 cups fresh coconut
1/2 cup coconut water
2 teaspoons probiotics
1 cucumber, deseeded and grated
1 handful fresh dill
1 ounce breast milk
1 tablespoon fresh mint
1 tablespoon xylitol
1 garlic bulb, minced
1 small lemon, juiced
Dash of sea salt
Optional * Paprika to taste
Instructions
Blend fresh coconut, 1/2 cup coconut water and probiotics until smooth. Grate your cucumber. The cucumber gives you the texture in your Tzatziki sauce. If it is an English cucumber you do not need to worry about deseeding it. Cucumbers are really wet. You do not want the liquid from it so place your cucumber in a bowl and sprinkle with sea salt. Let sit for about 15 minutes, then squeeze out the liquid and place the cucumber into the bowl with all of your ingredients. Taste test and see if there is anything else you want to add. Store in a glass mason jar until you are ready to eat. Stays good in fridge for 3 to 4 days.
Works great as a dipping sauce.
This recipe is part of a class in my Lactation Destination Course. If you would love to see the entire class tutorial and learn about healing sore nipples click here and/or feel free to watch the recipe portion below.