Thursday, August 26, 2010

Purple Puree

This is used for all recipes that call for "purple puree" it is from the cookbook The Sneaky Chef by: Missy Chase Lapine.

  • 3 cups raw baby spinach leaves
  • 1 1/2 cups blueberries
  • 1/2 teaspoon lemon juice
  • 1-2 tablespoons water
  1. Fill bowl of food processor with spinach, blueberries, lemon juice and 1 tablespoon of water
  2. Puree on high until as smooth as possible. If needed, use another tablespoon of water to smooth-out puree
  3. This recipe makes about 2 cups of puree; double if you want to store more. It will keep in the refrigerator for up to three days or you can freeze 1/4 cup portions sealed in plastic bags (this is what I did).  


This is the grossed looking puree of all! While it's gross looking, it was the easiest to prepare and I think it's one of the healthiest ones since it has both blueberries and spinach!

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