Cucumber salad dressing

Cucumber salad dressing

• 1 c. yogurt
• 2 tsp. rice vinegar
• 2 tsp. apple cider vinegar
• 2 tsp. dill
• 1 tsp. dill seed
• 1 to 2 tsp. sea salt
• 1/2 to 1 Tbs. honey

Pour this over sliced cucumbers. I used ~8 from the garden. Let sit about a half hour before eating.

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Mango lassi

Mango lassi

• 1 c. mango; diced, fresh or frozen
• 1 c. yogurt
• 1/2 c. milk
• 1/4 to 1/2 tsp. ground cardamom
• pinch of turmeric
• 1/2 c. water (optional)

Use a blender to combine mango, yogurt, milk, cardamom, and turmeric. Use the water to thin to desired consistency.

Horseradish sauce

Horseradish sauce (adapted from Bon Appetit)

• 1 Tbs. peeled and finely grated horseradish (~2″ piece)
• 1 tsp. white wine vinegar
• 1/2 tsp. sea salt
• 1/2 c. sour cream
• 1/2 c. yogurt
• 1 Tbs. olive oil

Combine ingredients and refrigerate for at least 30 min. before eating.

*note: add dill or garlic next to try

Pumpkin smoothie

Pumpkin smoothie

• ~1/2 to 1 c. pumpkin puree
• 1 c. yogurt
• 1/2 to 1 c. milk
• 1 1/2 banana, frozen (bananas are kept frozen in halves)
• 1 Tbs. sunflower lecithin
• 1 1/2 Tbs. coconut oil
• 5 to 6 ice cubes
• ~1 tsp. vanilla