Ahhhh summer! Like most Midwesterners, we wait all year long for the snow to melt, then for the seeds to sprout and then finally….harvest. And then we say, “Did I really plant that much ______?” For me, it’s pumpkins, but that will have to be a later post when we finally see how many make it. For many though, it’s zucchini.
As my own zucchini is a little slow growing this year, I was given a couple as a thoughtful gift. When I accepted, I had no idea that these would be such gargantuan beasts! Knowing that this green veggie gets more bitter tasting as it gets larger, I was a bit leery to roast or saute it. So as I often do, I turned to juicing. I was really pleased to find that zucchini holds such a wealth of nutrition!
Zucchini is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. What does this do for our health? High water content and rich in anti-oxidents, zucchini has excellent anti-aging properties that help improve memory and reduce age-related negative processes. With a high content of carotenoids it can sharpen your vision and decrease negative effects of various eye stresses. Best of all, zucchini is considered to be a calming food to help you relax.
Here are two of the best zucchini recipes I found to try:
Pinapple-Zucchini Smoothie Recipe
1 medium organic zucchini
1/2 cup organic Italian (flat-leaf) parsley
2 stalks organic celery
1/2 can pineapple and juice (I used 1 cup fresh, chopped pineapple)
4 to 6 ounces filtered water
Apple Zuke Juice
The Raw Difference
4 to 5 large apples (I use fuji or gala.)
2 medium to large zucchini
1 to 2-inch piece of fresh ginger
1 cup of water if using a Vitamix