Greek yogurt with some olive oil stirred in can transform many dishes.
Sentiment: POSITIVE
My favorite power food is Greek yogurt and honey.
I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn't eat yogurt like this.
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
My mother used to make the most amazing yogurt.
For breakfast, I make an amazing protein shake with fruit, Greek yogurt, protein powder, flaxseed oil and honey. It's a nice way to get a healthy start and a little bit of sweetness, too.
The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
I go to great pains to find the best yogurt and granola.
I eat a lot of vegetables and salad. I put strawberries, pomegranate seeds, blackberries, and blueberries into shakes and add Greek yoghurt for a snack. I have this when I'm not training.
Everyone asks me why someone Turkish is making Greek yogurt. In Greece, it is not called 'Greek yogurt.' Everywhere in the world it is called 'strained yogurt.' But because it was introduced in this country by a Greek company, they called it 'Greek yogurt.'