Sneaky Chef Make-Ahead Recipe #1: Purple Puree
Try this Sneaky Chef Make-Ahead Recipe #1: Purple Puree recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon lemon juice
- 1 1/2 cups fresh or frozen blueberries
- 1 - 2 tablespoons water
- 3 cups raw baby spinach leaves i prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
- Carbohydrate 28.7339416670176 g
- Cholesterol 0 mg
- Fat 1.488 g
- Fiber 6.29783344451723 g
- Protein 0.99581666668212 g
- Saturated Fat 0.123225 g
- Serving Size 1 1 Serving (238g)
- Sodium 2.375833333374 mg
- Sugar 22.4361082225004 g
- Trans Fat 0.504525 g
- Calories 120 calories
Thoroughly wash the spinach, even if the package says “prewashed.†If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain. Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree. This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.
