The minute you become a mother or father, you begin to worry and it doesn’t stop. Is the child eating enough? Is his bum clean? In the event the baby grows up in a toddler, you fret much more. What do you feed your kids? Do you provide them with too many sweets? We are constantly being bombarded through the latest “studies” which very often conflict with each other as to what to eat and give our children.
Similar to most parents I be worried about their fruit and vegetable intake. My youngest, Robyn, is quite open minded even though she’ll proudly announce “yuck!” and then happily eat what she has been given. Then again, my eldest, Gabriel, would run at the sight associated with any fruit or vegetable, except banana.
When I was pregnant, I swore I wouldn’t try and hide vegetables in dishes I prepare because that’s just lame. Since then I’ve been viciously kicked off my high horse and I’ve joined the legions of mothers already doing it. I’m guilty of even cooking two separate meals for dinner just in order that my conscience can rest at ease in the evening, knowing that their tummies are full. This page has in-depth articles covering tzatziki recipe.
So in my ongoing quest to properly nourish my kids and try to get rid of the guilt media likes to smear off on us parents, I’ve discovered that a great way to get vitamins down their gullets is within the shape of smoothies and dips. Their favourite meal at the moment is avocado blended with cream cheese and bread sticks. The additional day I was jubilant when they actually ate a pea dip – boiled frozen peas with a bit of cream, salt and sugar, all blended together. If any nutritionist dares to criticise me about the addition of fat and sugar he’ll receive the middle finger in return, because damn it, my boy actually ate a vegetable. A small victory, I say.
Although Tzatziki doesn’t really contain a lot of vitamins, it is a rich source of calcium and I thought I’d introduce new flavours to the children. Two bites and they turned it down. Hmpf. At least I had the rest all to myself!
Considering that the yogurt is pasteurised, it’s safe for expecting mothers to eat. Vegetarians may enjoy it in abundance and the sauce is naturally gluten free.
In its authentic form, tzatziki is made with full fat Greek Yogurt but not everything can enjoy the luxury of all of the calories and fat. Although low-fat products are available, nothing can replace the texture and taste of the original. In the event that you are on a low-fat diet and live in the UK, Liberté’s 0% Fat Strained Greek Yogurt is an option.
You can’t freeze it but it shall last up to 3 days within the fridge in an airtight container. There is a lot of content on this website talking about greedy gourmet. If you’d like to make it ahead, it’s best to keep the ingredients separate, e.g. the garlic paste can be kept within the fridge for a month, the yogurt will keep a while and you just need to chop and sieve the cucumber at the very last second. It really is that easy.
If ever I want to learn more about Greek cuisine, I visit The Real Greek. This time the photo shoot took place at the Bankside branch – it’s at a stunning location and worth a visit through the summer months. Last time genial Christos, the proud, 100% Greek operations manager, with the aid of the kitchen staff showed us the perfect way to cook pork belly – you can see the recipe here. Ask him anything about Greek food and he’ll answer without blinking. Twenty five years and counting in the restaurant industry, there’s not a question that can make him falter. A special thank you to Christos for patiently answering all my questions in order to write the helpful guide above.