Cucumber raita dresses up any dish, and cools down spices in entrees or side dishes. I like this so much on spicy Indian dishes, I could (almost) become a vegetarian!
My Paleo Marin: 5 Persimmons
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1 cup Kite Hill Non-Dairy Yogurt
1/4 teaspoon ground cumin
1/4 teaspoon fine sea salt
1/4 teaspoon cayenne pepper, or more to taste
1/2 cucumber (not peeled), grated; juices squeezed out and set aside
1/2 cup finely chopped red onion
1. Put the yogurt in a medium bowl. Add 1-2 teaspoons of water and mix well to get the the consistency you like.
2. Add the cumin, salt, cayenne pepper, cucumber and onion. Mix and adjust for taste.
3. Serve, or cover and store in fridge for about 4-5 days.
Recipe adapted from Vegan Richa website here.
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.