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Sneaky Chef Make-Ahead Recipe: Purple Puree

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Perfectly healthy Puree

Longing for a way to help your kids eat healthier foods? Missy Chase Lapine's book, The Sneaky Chef: Simple Strategies for Hiding Healthy Food in Kids' Favorite Meals, will show you how to disguise foods that are super-rich in nutrients and nourish your kids without them even knowing. Purple Puree is one of Lapine's make-ahead recipes in her health-beneficial bag of Sneaky Chef tricks.

Berry SmoothieThe Sneaky Chef principles will ensure that your children get the nutrients they need and still be satisfied with their favorite meals. This recipe for Purple Puree can be used in many wow-worthy recipes from Sneaky Chef Brainy Brownies to Sneaky Chef Barbell Burgers to not only replace fats but to also fortify your kid-friendly everyday meals with antioxidants and other super nutrients.

Purple Puree

Makes 1 cup

Blueberries and spinach are both super foods chockfull of healthy nutrients. Try mixing this puree into a smoothie and enjoy with a Sneaky Chef Breakfast Cookie or swirl into yogurt or cottage cheese for a delectable snack. Purple Puree is also a perfect addition to your kids' favorite milkshakes.

Ingredients:
3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach, or frozen chopped collard greens)
1-1/2 cups fresh or unsweetened frozen blueberries
1 teaspoon lemon juice
3 to 4 tablespoons water

Directions:
1. If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

2. Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree. Store in the refrigerator up to 2 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

For more information about the Sneaky Chef's cookbooks, visit TheSneakyChef.com.


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