Yogurt is created by fermenting milk. When not turned into fruit infused variations yogurt serves as a food especially when it retains live bacteria that support gut health. Mixing yogurt with fruit and a touch of honey in a bowl or blending it into a smoothie results, in a higher quality fruit yogurt compared to most store bought options.
Numerous digestive issues such as bowel disease, irritable bowel syndrome, colitis and diarrhea are linked to the lack of bacteria in the digestive system. Chronic inflammation from these conditions is associated with an increased risk of cancer. While research is ongoing and not definitive yet there’s a possibility that individuals dealing with problems or those on high antibiotic doses could benefit from consuming yogurt to restore the bacterial balance in their gut.
Yogurt offers protein, calcium and B vitamins – although not all varieties are fortified with vitamin D (essential for calcium absorption) so checking the label for this vitamin is important. People with intolerance might find yogurt tolerable due, to its beneficial bacteria that help neutralize lactose. Additionally yogurt alternatives made from soy or rice milk are also available.
You could also opt for yogurt in sauces to accompany cooked vegetables as a topping, for a potato in place of sour cream or as a wholesome creamy addition to dishes like cooked spinach and broccoli. It pairs well when combined with tomato paste—known for its richness in lycopene—horseradish or mustard to create a sauce or salad dressing. Plain Greek yogurt with its consistency compared to varieties lends an even creamier texture to dishes. For those who enjoy cuisine mixing yogurt into marinades or sauces along with curry powder, turmeric, cumin, coriander, paprika, cardamom, ginger and various herbs and spices can elevate the flavors while also providing potential health benefits due, to their cancer fighting properties.
In this blog we will give you one most popular Recipe Using Yogurt
Grilled Carrots with Herby Coconut Yogurt and Spicy Beet Vinaigrette
INGREDIENTS
For the beet vinaigrette:
- 1 large beet (about 4-inch diameter, any color), peeled and cut into 1/4-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 cup plus 2 tablespoons red wine vinegar
- 2 medium garlic cloves, thinly sliced
- 2 fresh Thai chiles, thinly sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
For the herby coconut yogurt:
- Handful mixed herbs, such as basil, mint, dill and cilantro
- 1 cup plain coconut yogurt
- 1 scallion, trimmed and thinly sliced
- 1/2 teaspoon kosher salt
- 1 juicy lime
For the carrots:
- 2 pounds trimmed medium carrots, halved lengthwise if thicker than 1 inch
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
INSTRUCTIONS
Make the beet vinaigrette:
- Put beet in a small mixing bowl, season with salt, stir, and set aside for 10 minutes to soften and season the beet. Combine vinegar, garlic and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic’s raw flavor. Pour hot mixture over the beets, stir and let sit at room temperature for 1 hour. Stir in olive oil.
Make the herby coconut yogurt:
- Roughly chop the herbs. In a small bowl, combine yogurt, most of the herbs, scallion and salt. Use a microplane to grate lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
Grill the carrots and make the dish:
- Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season carrots with salt, toss and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they’re tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
- pread yogurt on a platter and top with carrots. Spoon on the pickled beets first, then drizzle on about 2 Tbsp of vinaigrette. Sprinkle with remaining herbs and serve.
