If you are like me, you may have a lot of squash popping up lately, and by a lot I mean more than you can handle! I hate wasting food, don’t you? Especially home grown goodness! That is why mom and I have been on a mission to “save the squash”! Here are some ideas:
- but… juiced?!
Oh yeah! While we were busy drumming up cooked meals, we forgot about the potential for juicing squash! I’ve juiced many cucumbers in the past, but for some reason never thought about summer squash as a good candidate for juicing. So, I looked it up. 😉
Summer squash, such as zucchini and yellow squash, are rich in vitamins, calcium and potassium. Cut off the ends, then cut to fit into the juicer. Squash is best when combined with other juices, since by itself it is rather bland.
Well, I prefer the term “mild” instead of bland. 😉 We also had quite a few other fruits and vegetables that needed to be used up, so we created this healthy “hodgepodge” juice recipe!
Ingredients: (makes 1/2 gallon of juice!)
- 5 small apples
- 4 oranges
- 3 med. summer squash
- 3 med. cucumbers
- 4 peaches
- 1 inch piece of ginger
- 1 lemon
- 1 lime
- 1 cup of purslane (just because we had it laying around!)
Now this juice was sweet and tangy and tasty! You can try different variations, but this one worked for our needs. Enjoy that squash juice! 🙂