🌿 Summer Squash: A Gentle Detox Ally and Gut-Soothing Superfood

More than just a summer staple, zucchini and other summer squashes are functional foods—they do deep healing work beneath the surface.

At the cellular level, summer squash supports detox by offering a unique kind of soluble fiber called pectin. Pectin binds to waste products, excess fats, and environmental toxins in your digestive tract. It acts like a soft sponge, absorbing what your body no longer needs and escorting it out gently and efficiently. This helps relieve the burden on your liver and kidneys, giving them space to regenerate and function optimally.

But the magic doesn’t stop there. Summer squash calms the digestive tract while feeding your gut microbiome because it’s naturally easy to digest, low in anti-nutrients, and rich in prebiotic fiber. It helps rebalance intestinal flora, reduce bloating, and soothe an inflamed gut lining. Think of it as a food that heals while it nourishes.

Summer squash is a dream for those working on blood sugar balance or metabolic reset. Its high water content, potassium, and fiber help stabilize glucose, while antioxidant compounds like manganese and vitamin C support inflammation reduction at a cellular level.

And as a bonus: summer squash hydrates and supports collagen with its natural silica and fluid content—so it’s food for your skin, too!

🍲 Golden Summer Squash & White Bean Soup

A creamy, cleansing meal that’s light yet deeply satisfying.

Ingredients:

• 2 yellow summer squash, chopped

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 can white beans (like cannellini), drained and rinsed

• 2 cups vegetable broth

• 1 tsp turmeric

• Sea salt and black pepper to taste

• Olive oil for sautéing

• Optional: lemon juice and fresh dill for garnish

Instructions:

1. In a pot, sauté onion and garlic in olive oil until soft.

2. Add squash and turmeric, cook for 5 minutes.

3. Add white beans and broth, boil, then simmer 15 minutes.

4. Blend until creamy—season with salt and pepper.

5. Serve warm with a drizzle of lemon and a sprinkle of fresh dill.

🥗 Raw Zucchini Ribbon Salad with Mint & Citrus

A cooling, microbiome-loving dish perfect for hot days.

Ingredients:

• 2 zucchinis, sliced thinly into ribbons using a peeler

• Juice of 1 orange or ½ lemon

• 1 tbsp olive oil

• A handful of fresh mint, chopped

• ¼ cup pomegranate seeds or blueberries

• Pinch of sea salt

Instructions:

1. Toss zucchini ribbons with citrus juice, olive oil, and salt.

2. Let sit for 10–15 minutes to soften and marinate.

3. Add mint and fruit before serving. Enjoy chilled.