The Greeks knew what they were doing when they created the yogurt-based tzatziki sauce to accompany gyros and souvlaki. Without it, you’ve just got grilled meat. With it, you have something divine! Now I even have a recipe for a dairy-free version that happens to also be compliant with the paleo autoimmune protocol (AIP) and I’m so happy to get to share it with you. It is from the brand new cookbook called Get Sauced! from Kristen Boehmer of the blog Living Loving Paleo and I know you are going to love it.
If you aren’t already familiar with Kristen’s work, you definitely want to start following her. Like me, she has lived with a diagnosis of Crohn’s disease for many years and has used the paleo template to regain her health. You can read more about her inspiring story here.
Kristen is also a wiz in the kitchen and she has now put her creative energy into an ecookbook that focuses specifically on sauces of all kinds. She believes, and I agree, that a healthy diet can definitely be a delicious one and is much easier to stick to when it is. But that doesn’t mean every meal has to be an elaborate and complicated endeavor. Instead, you can take the same basic protein and vegetables and turn them into an entirely new flavor experience with the addition of a simple sauce.
Get Sauced! features 38 easy sauce recipes – everything from reinvented classics like basil pesto and ranch dressing to sweet treats like salted caramel and marshmallow cream. Every recipe is 100% paleo and Kristen also notes at the top of each recipe whether or not it includes additional ingredients that some people with food intolerances or who are on a healing diet need to avoid. And she has done a great job of making sure everyone is covered… of the 38 recipes, 24 can be made egg free, 35 can be made nut free, 27 can be nightshade free, and 29 can be coconut free!
Or go to Amazon and get the Kindle version of Get Sauced.
As an example of a recipe that meets the needs of many by being egg, nut, and nightshade free, I asked Kristen if I could share this recipe for tzatziki sauce and I’m thrilled she said yes. This recipe happens to be compliant with both the elimination phase of AIP and with the Specific Carbohydrate Diet, plus low-FODMAP if you omit the garlic, making it a sauce that pretty much all my readers will be able to enjoy!
Paleo Tzatziki Sauce Recipe
- ¾ cup full fat coconut milk
- ¼ cup fresh lemon juice (approximately 2 lemons)
- ½ cup cucumber, peeled, finely diced and seeds removed
- 2 teaspoons fresh garlic, minced (approximately 2 cloves)
- 2 tablespoons fresh dill, minced
- 1 teaspoon sea salt
- Place the coconut milk, lemon juice, garlic, dill and salt into a medium sized bowl. Squeeze the diced cucumber in a layer of cheesecloth to remove the excess moisture. Add the cucumber to the bowl and stir with a spoon, until well combined.
- Refrigerate for at least 5-6 hours, or overnight, before serving. This will thicken the sauce and allow time for the flavors to meld together.
- Store in a sealed container in the fridge for 3-4 days.
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Shared on Paleo AIP Recipe Roundtable.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.