The moment you become a mother or father, you begin to worry and it doesn’t stop. Is the child eating enough? Is his bum clean? When the baby grows up in a toddler, you fret even more. What do you feed your kids? Do you give them too many sweets? We are constantly being bombarded through the latest “studies” which frequently conflict with each other as to what to eat and give our children.
Similar to most parents I worry 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 presented with. Conversely, my eldest, Gabriel, would run at the sight of any fruit or vegetable, except banana.
When I was pregnant, I swore I wouldn’t attempt to 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 so that my conscience can rest comfortable in the evening, knowing that their tummies are full. Browse this page to learn a lot more concerning tzatziki recipe.
So in my ongoing quest to properly nourish my kids and try and get rid of the guilt media likes to smear off on us parents, I’ve discovered that a good 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 other 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 really 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!
Since the yogurt is pasteurised, it’s safe for women that are pregnant 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 may 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 reside in the UK, Liberté’s 0% Fat Strained Greek Yogurt is definitely an option.
You can’t freeze it but it will last up to 3 days within the fridge within an airtight container. Visit this site for better understanding of greedy gourmet. If you’d like to make it ahead, it’s best to keep the ingredients separate, e.g. the garlic paste may 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 get more information 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 may see the recipe here. Ask him anything about Greek food and he’ll answer without blinking. Twenty 5 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.