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I thought I’d highlight one of the ingredients I reach for most often. Yogurt isn’t just for breakfast or a quick snack; it has limitless possibilities. If you wrap it in cheesecloth and let it drain, you’ll end up with creamy, delicious yogurt cheese (labneh), to which you can add herbs, spices, or citrus zest for a savory spread, or berries and honey if you’re after something sweeter. Unsweetened plain yogurt is the perfect base for many dips, and a favorite component in a wide range of soups and grain bowls. I’ve included a list of my favorite yogurt recipes below. Enjoy! xo – h
Lentils folded into Yogurt, Spinach, and Basil: This recipe, from Lunch at the Shop: The Art and Practice of the Midday Meal was a big hit when I initially posted it. It’s great on many fronts, fast and easy!
Pomegranate Yogurt Bowl: We’re on the cusp of pomegranate season, so keep this in mind. A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
Labneh Recipe:How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.
Mast-o-Khiar Yogurt Dip: The prettiest dip in my repertoire – my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
Fresh Mint Chip Frozen Yogurt: A luscious fresh mint frozen yogurt recipe from the wonderful Sprouted Kitchen cookbook.
Herbal Rice Salad with Peanuts & Salted Garlic Yogurt: An herb-packed rice salad recipe with peanuts, toasted coconut, a strong boost of fresh lime, and salted garlic yogurt. A recipe to keep in your back pocket.
Mung Yoga Bowl: The kind of bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.
Other yogurt recipe inspiration!
– Cantaloupe and Mint Yogurt Pops (Sprouted Kitchen)
– California Yogurt Bowl (Quitokeeto)
– Turkish Style Vegetables with Yogurt and Green Chile oil (Ottolenghi)
– Frying Pan Yogurt Flatbreads (Anna Jones)
– Naz’s Aash-e Reshteh for Norooz (A beautiful version of one of my favorite soups)
A few last thoughts: When it comes down to something as straightforward as purchasing or sourcing yogurt, the only thing that matters is finding a good source or brand. That slick-packaged, synthetically sweetened stuff at the supermarket isn’t what you’re after. Look for fresh organic yogurt rich in live active cultures, or if you’re more ambitious, try making your own. The live cultures in yogurt help maintain an optimum balance or microorganisms in the digestive tract. This supports healthy digestion, strengthens the immunes system, and provides a host of other benefits.
Source: 101cookbooks.com
