Sneaky Chef Make-Ahead Recipe #1: Purple Puree
Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water
*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.
> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
|Serving Size 1 cup (312g) |
(Recipe makes 1 cup)
|Calories from Fat 9||(6%)|
|Amount Per Serving||%DV|
|Total Fat 1.1g||1%|
|Saturated Fat 0.1g||0%|
|Monounsaturated Fat 0.1g|
|Polyunsaturated Fat 0.5g|
|Trans Fat 0.0g|
|Total Carbohydrate 35.2g||11%|
|Dietary Fiber 7.2g||28%|
|Vitamin A 8557mcg||171%|
|Vitamin B6 0.3mg||14%|
|Vitamin B12 0.0mcg||0%|
|Vitamin C 48mg||81%|
|Vitamin E 3mcg||12%|
We hope you enjoy this Free Sample Recipe!
Free sample recipes from The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals.