LAKE MACBRIDE— In a quest to use the bountiful zucchini, I found a juice recipe. Zucchini juice? Before you click on the next page in your reader, hear me out. The apple harvest is beginning to come in, and they are also basic part of juicing recipes. Organic carrots were on sale at the mega market, as they often are, and they are another essential part of juicing. Put the three together, run them through a juicer, and the result is a sweet juice that immediately creates a boost of energy. The zucchini flavor is masked by the sweetness of the carrots and apples. Mmmmm.
I know what some readers are going to say, that vegetables should be eaten in the form nature presents them, and not highly processed. They have a point. The rationale is that if the zucchini and carrot are fed through the juicer first, the fiber can be used as a cooking ingredient, especially in soup. Too, there is an abundance of apples and zucchini, and a glass of juice in the morning gets the digestive tract moving, if you know what I mean.
Undecided whether this is the next new thing, or a pit of hopeless and despairing zucchini abundance, all there is to do is recommend readers try it and decide for yourselves. I’ll be having a few more glasses before the season is over.