A few weeks ago C and I went camping a few hours outside San Francisco to escape the city and soak up a little Northern California sunshine. We got lucky with perfect weather and a fantastic campsite in a state park just outside Guerneville, California, a town that was devastated earlier this year when the Russian River rose to 49 feet and flooded many of the homes. C was out there right after the flooding to help our friends clean out their flooded basement. The experience left a deep impact on both of us as we witnessed firsthand the effects of climate change.
As we sat atop the rolling hills, feet and hands in the grass we talked about how primal it feels to just sit outside in nature and soak up its gifts. Bodhi was running around us sniffing every blade of grass while bees fed on their first food of the season, dandelions. The same dandelions millions attempt to destroy using toxic herbicides sprayed on their fields and yards. We thought about the number of times throughout our lives we had sat in the grass of less remote areas and been involuntarily exposed to these same chemicals, simply because people prefer a weedless yard. It all struck us as very strange.
April is Earth Month though to be fair, every month should be earth month given it’s the one and only planet we’ve got. Between rising sea levels, the devastating long-term effects of glyphosate (on our soil and our bodies) and a massive drop in bee populations, our planet is seeing the effects of climate change on a massive and global scale. So what do we do about it? In the words of Anne Marie Bonneau, “We don’t need a handful of people doing zero waste perfectly. We need millions of people doing it imperfectly.” The same applies to recycling, organics, composting and a million other things we can do to protect our planet.
But today let’s celebrate the abundance of this beautiful planet and all the fruits and veggies it produces. Why not encourage you to eat a few more veggies with this Easy Greek Yogurt Tzatziki Dip. It’s the perfect appetizer for your next dinner party or after school/work snacking. The recipe is so simple you’ll wonder why you’ve never made tzatziki before. Here’s what you need…
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Easy Greek Yogurt Tzatziki Dip
- Author: Davida @ The Healthy Maven
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6-8 servings
Ingredients
- 2 cups Stonyfield greek yogurt
- 1 large english cucumber, grated (about 1 packed cup)
- 1 large garlic clove
- juice, 1/2 lemon
- 1 tbsp fresh dill weed, chopped
Instructions
- Place grated cucumber into a clean dish towel and squeeze out all moisture.
- In a large bowl add yogurt, cucumber, garlic clove, lemon and dill weed and mix to combine well.
- Add salt and pepper to taste.
- Cover bowl and place in refrigerator for 30 minutes to allow flavors to combine (even better if left overnight!)
- Serve with chopped veggies, pita or crackers.
- Will keep in fridge for up to 1 week.