A refreshing dip rich in protein, probiotics and adaptogenic fungi.
Preparation
- Grate the cucumber. Grate the garlic on the finer part of the grater.
- Chop the mint leaves and mix the ingredients in a bowl. Add a tablespoon of lemon, salt and oil. Let rest for a few minutes.
- Add the kefir and Reishi spore oil and mix gently. Add salt, oil or lemon to taste.
- Serve with marjoram leaves, some grated cucumber and the kalamata olives. Brush with extra virgin olive oil and serve with toasted Nan bread.
