Hydro Veggies

Hydroponic Produce from Philippines

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This traditional Greek appetizer though is simple to make, it has great flavour. It is light and fresh, and it may also be used as a sauce for gyros or kebabs.



1 medium cucumber

Salt, to taste

2 cups Greek or natural yogurt

2 cloves garlic, minced

1 tbsp olive oil

handful of dill

1 tsp dried mint

juice of ½ lemon

Serves: 2 cups



Peel cucumber. Cut in half lengthwise and scrape out the seeds. Grate cucumber, place it in a sieve and sprinkle with salt. Let it rest for 5 minutes. With clean hands squeeze out excess liquid. Place in a small bowl. Add the yogurt, minced garlic, olive oil, chopped dill, mint and lemon juice. Stir until fully combined. Taste and adjust seasoning.

Source: Adapted from CBC In the Kitchen.

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Coriander Lime Dressing

Cilantro dressing

If you have been checking our recipes, you may have noticed our love for natural yogurt as a healthy alternative for dressings. We are using it as the base, combined with coriander and lime, for this dressing that is incredibly easy to make! You may serve it freshly made or make it in advance and let it chill in the fridge. It goes well with salads, sandwiches, for adding flavor to your proteins (imagine shrimp skewers with this dressing), or to other veggies (like baked potatoes, tomatoes, cucumbers, we could go on…).


1 bunch of fresh coriander

1/2 cup (150g) Greek yogurt (or natural yogurt)

1/4 cup olive oil

2 tbsp lime juice

2 garlic cloves (minced)

1 tsp white vinegar

1/2 tsp salt

Serves: 3/4 cup


Place all the ingredients in the food processor (or blender), pulse several times until smooth. If you would like to add a bit of heat, try adding a hot pepper, or ground cayenne pepper.

Source: Slightly adapted from Simple Food Healthy Life.


Chicken Sandwich

Chicken Sandwich

We like today’s recipe as it incorporates four of our hydroponic veggies: celery, scallionbell pepper and lettuce. We also like it because it is very fulfilling and practical for making a quick lunch or dinner.


1 1/2 cups chopped cooked chicken

1/2 cup chopped celery

1/2 cup bell pepper

2 scallions

1/2 cup natural yogurt

1/8 tsp salt

1/8 tsp pepper

4 whole wheat sandwich buns, split

4 lettuce leaves

4 slices of mild cheese

Serves: 4


In a medium bowl combine the first seven ingredients. Warm the sandwich buns. Place a slice of mild cheese, like Provolone, and a lettuce leaf on each of the buns. Fill with the chicken salad and you’re done!

Source: Original.

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Tuna & Pasta Shell Salad

pasta shell salad

Our hydroponic celery and red pepper add a nice pop of color against the pasta in this salad. As it contains pasta, it can be served warm (just about when the pasta is ready) or you can let it chill for a few minutes and serve cold. We believe in keeping a healthy diet and avoid extra fat; therefore, we use natural yogurt as the dressing instead of mayonnaise.


5 stalks celery

1/2 small onion

1 red bell pepper

6 heaped tbsp natural yogurt

250gr small pasta shells

240gr tuna (can) in water, drained & broken up

salt and pepper to taste

Serves: 4

celery onion pepper


Cook the pasta shells following the manufacturer’s instructions. While the pasta cooks, dice the onion, celery and bell pepper and place them on a medium bowl. Add the natural yogurt, salt and pepper. Carefully open the tuna cans, drain the water and separate the pieces and place them with the vegetables. Mix well. When the pasta is ready, drain it and toss it into the bowl. Mix everything together.

Source: Original.