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.

Ingredients:

• 3 cups raw baby spinach leaves
• 1 1/2 cups blueberries
• 1/2 teaspoon lemon juice
• 1-2 tablespoons water

Directions:

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).  

 Results:

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!