Chase the blues away with this bright beautiful Blueberry & Zucchini smoothie!
Growing-up, our garden was overflowing with zucchini this time of year. From July through until October, zucchini appeared in everything from stir-fry and pasta casserole to cookies, muffins, and cake! After years of basically avoiding zucchini altogether, I have re-discovered a love for this mild, versatile and super healthy summer squash!
Zucchini is extremely low calorie (only 33 calories per medium zucchini) yet packed with vitamins, minerals and disease-fighting anti-inflammatory phytochemicals. Furthermore, it has a high water content and is rich in fibre. This means that it helps you hydrate and feel full and satisfied.
Research suggests that zucchini consumption can improve digestion as well as insulin and blood sugar regulation. It may also have benefits for thyroid, adrenal and prostate function.
For 2 servings, blend together until smooth:
1 cup frozen zucchini (grated raw and frozen or steamed-then-frozen for better digestion)
1 cup frozen blueberries
1 cup or more unsweetened cashew or nut-free milk, adjusted to desired consistency
Lakanto monkfruit sweetener, pure stevia or raw honey (nonvegan) to sweeten as desired
This simple recipe makes a light and refreshing drink. If serving as a 'real meal deal' for breakfast or a more substantial snack, I add healthy fats and protein. I like to boost this shake with 1 scoop Nuzest Clean Lean vanilla or natural protein powder or 2 Tbsp Further Food collagen (nonvegan) or 1/4 cup shelled hemp seeds, plus 2 Tbsp cashew nut butter.
This recipe was first published Aug 21, 2017.