I had no idea it was a fruit! Zucchini, also called courgette, has its origin in America and it comes in a scheme of yellow, light green or green colors. It is considered a summer squash and resembles a ridged cucumber with numerous tiny seeds. All parts of this fruit is edible and delicious. This large squash is produced across Japan, China, Romania, Italy, Turkey, Egypt, and Argentina. Zucchini is grown year-round and can be eaten raw, sliced, or cooked form. Like all our beautiful products from mother Earth, Zucchini has the following benefits:
- Lose weight: It has a high water content and is rich in fiber
- Great source of: manganese, vitamins C and A. magnesium, potassium, folate, copper, and phosphorus.
- It has the B’s: B1, B6, B2… and Calcium!
- High content of: Omega 3 fatty-acids, zinc, niacin, and protein.
All in all, it is the best example of squash that has such a rich array of nutrients. I learned this recipe in one of my raw cooking classes in Austin, Texas.
PREP: 20 MINS – YIELD: 6 SERVINGS
INGREDIENTS
- 1/2 small avocado
- 2 cups of zucchini (cut into squares)
- 1 stalk of celery
- 1 cup of coriander (chopped)
- 1/2 cup of parsley (chopped)
- 1 Medjool date
- 1 Tablespoon of lemon juice
- 1/2 Tablespoon of Garlic (or powder)
- 1 Tablespoon of onion powder
- 1 Tablespoon of White Miso Paste
- Pinch of Cayenne Pepper
- 1 1/2 cups of water
- *Garnish- Spirulina powder (optional)
PREPARATION
Mix all ingredients in blender or food processor. Let chill in the fridge and serve!
Reference: https://www.organicfacts.net/
