Summer Garden Veggie Special

zucchini-tomato-carrot-butternut-juice

This juice is lovely because it can be made entirely with veggies that are normally found in gardens all across the country during the summer. The juice is balanced, mildly sweet, and not too earthy, so you may even be able to get the kids and picky eaters to drink it with breakfast. The juice packs a nutritional punch that can save you from having to try to get the kids to eat their vegetables with their other meals. If you want to be very sly and creative, you can add this juice right to your tomato sauce to pack a little more nutrition into your pasta or pizza meals.

Zucchini is the unsung hero of the juicing world. Zucchini does not have strong flavor, so it is easy to add to many different kinds of veggie juices. Zucchini is extremely low in calories and has no fat or cholesterol, so it can help to stretch out a juice and limit the calories. Zucchini has antioxidants and can help to prevent signs of aging. Zucchini is also a great source of potassium, vitamin A, and b-complex vitamins.

If you do not happen to have butternut squash in your garden, pumpkin, sweet potatoes, and other types of sweeter squash may be used as substitutions. The tomatoes and carrot add a certain hint of flavor that is needed and the zucchini adds a lot of nutrition, so these should be kept in the recipe. It is possible to substitute the butternut squash for other items without altering the recipe completely, however.

Ingredients

  • 1 large zucchini
  • 1 small tomato
  • 1 carrot
  • ¼ of a butternut squash

Recipe

  • Rinse all produce thoroughly
  • Peel and remove seeds from butternut squash, then cut to fit in juicer
  • Remove stem from tomato, carrot, and zucchini
  • Juice all produce
  • Stir to combine
  • Serve immediately
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