We are so excited to be rolling out a Nourished curriculum for grades 2-3 in the next few weeks!
Throughout this curriculum, students travel to countries around the world, exploring how climate, culture, and local foods connect while making delicious recipes inspired by each destination.
One stop on their journey is Greece, where they make this fresh and creamy homemade tzatziki. While preparing the recipe, students also learn how their digestive system breaks down food, discover the important role of the microbiome, and explore how ingredients like Greek yogurt, cucumbers, and whole grains help support digestion.
Take a look at the recipe below. If you try it with your family, we'd love to hear about it!
Tzatziki Recipe
Ingredients
For the Tzatziki
- ½ cucumber (peel on or off)
- ¼ teaspoon salt (for the cucumber)
- 1½ cups plain Greek yogurt
- 2 cloves garlic, pressed or finely minced
- ⅛ cup fresh dill (or 2 teaspoons dried dill)
- 10 fresh mint leaves, finely chopped (optional, but delicious!)
- ⅛ teaspoon salt
- 1 tablespoon olive oil
For Serving
- Carrot sticks
- Bell pepper slices
- Warm pita bread or pita chips
Directions
- Wash the cucumber, dill, and mint.
- Shred the cucumber into a bowl and sprinkle with ¼ teaspoon salt. Let it sit while you prepare the remaining ingredients. The salt will help draw the moisture out.
- Finely chop the dill and mint, and press or mince the garlic.
- In a medium bowl, combine the Greek yogurt, garlic, dill, mint (if using), ⅛ teaspoon salt, and olive oil. Stir well.
- Squeeze as much liquid as possible from the shredded cucumber using clean hands, then stir it into the yogurt mixture.
- Mix until everything is evenly combined.
- Serve with fresh vegetables and warm pita bread or pita chips. Enjoy!
