Missy Chase Lapine, author of "The Sneaky Chef," adds Purple Puree, made from spinach and blueberries, to kids' favorite foods. Missy's Purple Puree gives recipes a boost of iron, antioxidants, and vitamin C. Missy suggests sneaking Purple Puree into beef tacos, hamburgers, cupcakes, and even brownies.
Ingredients
- 3 cups (packed) raw baby spinach leaves
- 1 1/2 cups fresh or unsweetened frozen blueberries (slightly thawed)
- 1 teaspoon lemon juice
- 2 to 4 tablespoons water
Instructions
- Boil the spinach in a medium-size pot for 2 minutes, then drain.
- Using a food processor, puree the spinach, blueberries, lemon juice, and 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth. Makes 2 cups.