It’s hot out and you want a light but filling and nutritious meal? This is a great summer cooler-offer. I’m a big fan of nutritious ice creams, and this is a good one. Like a very lemony sorbet with some fresh fennel greens… and made creamy with baby zucchini, which you would never, ever know about unless someone told you. Even then… you’ll be inclined to disbelieve it.

I’m a lemon freak, so I juiced two organic lemons for this recipe, but if you aare a normal person you’ll just do the one. Still… just so you know there’s an option for freaks like me.

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Recipe for: Creamy, Non-Fat, Lemon-Fennel “Live Green Slushie”

• 1 organic lemon, juiced whole through the juicer (do not peel)
• 1/4 cup (or more) fennel leaves (the frilly part), packed
• 1 small baby zucchini, peeled and chopped (about 3/4 to 1 cup)
• 2 heaping tablespoons raw honey
• 2 heaping cups ice

Mix all ingredients in the blender until combined, then serve right away and freeze anything leftover.

If your blender isn’t powerful enough to handle an ice cream-type recipe, then just add a bit of spring water until it “catches” in the blender.

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