Little Hands Reusable food Pouch

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