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Recipes reprinted with permission from Feeding the Whole Family: Cooking with Whole Foods, by Cynthia Lair (Sasquatch Books, 2008). (www.feedingfamily.com)

There are many recipes for this classic topping for curry dishes. The secret is buying yogurt that has active cultures and no fillers (nonfat milk solids or pectin) added - this will give the condiment superior flavor and texture.

• 1 cup plain whole milk yogurt
• 1/2 cucumber, peeled, seeded and diced
• 1 clove garlic, minced
• 2 tablespoons finely chopped cilantro or mint
• 1/2 teaspoon ground cumin
• Pinch of cayenne
• Salt to taste

Combine all ingredients in a small bowl. Chill for 30 minutes before serving.

Preparation time: 5 minutes, plus 30 minutes chilling time
Makes 1 1/2 cups

(See also: Refreshing Relishes and Lively Condiments excerpted from (Issue #19)

Cynthia Lair has taught whole-foods cooking at Bastyr University since 1994. She is the author of Feeding the Young Athlete and Feeding the Whole Family: Cooking with Whole Foods (Sasquatch Books, 2008). She also teaches for the University of Washington School of Nursing Complimentary Alternative Medicine program.

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