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Your gut and your brain are in constant conversation 🗣️
The research linking gut microbiome health to mood, stress resilience, and mental wellbeing is growing, and it makes a strong case for looking after your gut bugs!🤰🦠
Cyclops yoghurt is packed with live cultures that contribute to a healthy gut environment. It`s not a cure-all, but nourishing yourself with something real and natural is rarely a bad idea. Start with breakfast 🧠💜🩵
Whether you`re having a quiet one at home or making the most of the long weekend with a little getaway, we hope you`re making nourishment a priority.
Happy King`s Birthday from all of us at Cyclops 💜
Right side up or upside down🤸♀️
On the beach or to the moon 🚀🌝
Our lactose free pouches can come too! 🩵
Cyclops Natural Yoghurt is so versatile, and our multiple varieties make it even more so! 😎
One of the most hardworking ingredients in your fridge, you can add richness to marinades and baking, protein to your smoothies, and creaminess to your dressings and dips. You can even slather it on your face for a skin supporting mask 🧖♀️
One ingredient, a long list of possibilities. How are you using our natural yoghurt?
The salad that converts salad sceptics 🤤
Roasted pumpkin, cauliflower and chickpeas — spiced with cumin, smoked paprika and sumac — piled onto a platter and finished with a garlicky Cyclops yoghurt sauce and toasted pine nuts. Served warm or at room temperature, it works as a side or a meal on its own.
--Ingredients--
◼️Roasted vegetables
1.4kg pumpkin, peeled and cut into 3cm cubes
1 small cauliflower, cut into florets
1 x 400g can chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp smoked paprika
1 tsp sumac
Salt and black pepper
◼️Yoghurt sauce
1 cup Cyclops 1% Thick & Creamy yoghurt
1 garlic clove, finely minced
2 tbsp lemon juice
1 tbsp extra virgin olive oil
¼ tsp salt and black pepper
◼️To serve
2 tbsp pine nuts
2 tbsp sliced almonds
1 tsp sumac
Fresh parsley, chopped
--Instructions
▪️Preheat oven to 220°C and line a large baking tray.
▪️Toss pumpkin, cauliflower and chickpeas with oil and spices until well coated.
▪️Spread on the tray in a single layer and roast 30–35 minutes, turning halfway, until golden and tender. ▪️While that`s in the oven, mix all yoghurt sauce ingredients until smooth and set aside.
▪️Toast pine nuts, almonds and sumac in a dry pan until golden and fragrant — watch them closely.
▪️To serve, pile the roasted vegetables onto a platter, spoon over the yoghurt sauce and finish with toasted nuts and plenty of parsley.
