"Purple" Veggie/Blueberry PureeSubmitted by: BUFFCORN
IntroductionVariation of Recipe from The Sneaky Chef Cookbook Variation of Recipe from The Sneaky Chef Cookbook
3 cups organic spinach leaves
1 1/2 cups fresh or frozen blueberries
2-3 oz water or leftover steaming liquid
Puree spinach & blueberries in food processor with 2-3 oz water or liquid left after steaming. Blend until smooth.
Makes about 1 cup of puree. Store in fridge up to 2days, or freeze 1/4 cup portions in plastic zip top bags.
Number of Servings: 4
Recipe submitted by SparkPeople user BUFFCORN.