Little Hands Reusable food Pouch
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Vegetable Based Puree Recipes
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