Lemon Garlic Yogurt Sauce
This sauce is an upgrade from your usual lemon garlic dipping sauce. It’s fresh, lively, and a little spicy! I’ve also added my favourite superfood ingredient - broccoli sprouts. These wonderful sprouts are a source of Vitamin K, Vitamin A, Vitamin C, and are very high in the sulfur-rich compoound ‘sulforaphane’.
Sulforaphane is a potent detoxifier of excess estrogens, protects cells against oxidative stress, reduces blood sugar in type 2 diabetics, treats constipation, may improve symptoms of autism, and contains anti-cancer properties.
The fresh garlic in this recipe is an all around champion for your microbiome, immune system, and cardiovascular health. Research has found garlic to help lower cholesterol, decrease blood pressure, benefit diabetes, and help prevent cancer. It also reliably reduces the frequency and duration of colds because of its anti-viral properties, and is used traditionally in cases of gut dysbiosis for its anti-bacterial and anti-fungal properties.
This recipe is gluten-free. You can substitute the yogurt with goat yogurt, dairy-free yogurt, or avocado as desired.
*if you have a sensitive stomach or experience heartburn, the raw garlic may irritate you. Substitute with a little ginger for a fresh, soothing take on this recipe.
Ingredients:
(makes about 275 ml)
1 cup rinsed broccoli sprouts
1 cup organic greek yogurt (or non-dairy substitute)
1/2 clove fresh garlic, chopped
1 lemon, juiced and 1 tsp of its lemon zest
1 tbsp extra-virgin olive oil
pinch of salt and pepper to taste
Steps:
Hold your broccoli sprouts together in a bunch and chop every 1/2 inch. This helps activate your active compound.
Zest and juice one lemon and set aside. Mince your garlic.
In a food processor or blender, combine all ingredients.
Store in an airtight jar in the refrigerator for up to 3 days.
Add your sauce to wraps, top perogies, burgers, or salads, or use as a veggie dip!