Vegetable Based Puree Recipes

SPINACH AND BANANA PUREE

Ingredients:
  • 12 ounces fresh spinach (tough stems removed)
  • 2 peeled bananas 
  • 1/4 cup each whole-milk yogurt 
  • 1/4 cup unfiltered apple juice 
Preparation
  • Puree in a food processor until smooth. 
  • Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month



APPLE, BROCCOLI, AND AVOCADO PUREE


Ingredients:

  • 1 large (200g) Green Apple, peeled, cored, chopped finely
  • 150 g Broccoli, cut into small florets
  • 1 small (200g) Avocado, chopped coarsely
  • 1 tbsp Water
Preparation:
  • Boil, steam or microwave apple and broccoli until tender. Drain and let cool. 
  • Meanwhile, blend or process avocado until smooth, then transfer to a small bowl
  • Blend or process apple and broccoli with the water until smooth, then stir into avocado
ZUCCHINI, PEA AND CORN PUREE

Ingredients:
  • 2 small Zucchinis (180g), chopped coarsely
  • 1 cup (120g) Frozen Baby Peas
  • 1 cup (160g) Fresh or Frozen Corn Kernels
Preparation:
  • Boil vegetables in a medium saucepan for 5 minutes or until tender, then drain. Reserve 1 tablespoon of the cooking water 
  • Blend or process vegetables and the water until smooth. Cool slightly, then serve
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