July 20, 2016
Here is a quick demonstration.
Cucumber, Yogurt and Dill Salad Tzatziki
Created by Jackie Graff
The Graff Academy
1 cup raw macadamia nuts, soaked overnight and drained
1 cup filtered water
¼ cup lemon juice
1 teaspoon sea salt
1 cup raw pine nuts, soaked overnight and drained
cucumbers peeled and chopped
2 teaspoons sea salt
1 cup fresh dill weed chopped fine
3 cloves garlic
Mix salt with chopped cucumber, place in a strainer and sit aside for 30 minutes.
For the yogurt; blend macadamia nuts, lemon juice, water and salt in a blender until smooth. Add pine nuts and garlic, blending well.
Gently press more of the juice out of the cucumbers and place cucumber pulp in a bowl.
Save this juice to drink, it is delicious.
Add the yogurt to the cucumber and dill, stirring well.
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