Keep fresh portions in an airtight container in the fridge for 1–2 days. Purées can be portioned and frozen in freezer-safe containers for up to two months. (Don’t forget to add a label with the date and ingredients). Defrost portions in the fridge overnight in an airtight container, and gently heat and cool to a safe temperature before serving. Never refreeze thawed portions.
Prep + Cook Time 25 minutes. Each recipe makes 1 cup.
BANANA, AVOCADO & SPINACH PURÉE
1 ripe banana, washed, peeled
½ ripe avocado, washed, peeled and pit removed
1 cup washed baby spinach, steamed, cooled
3–4 tablespoons filtered water, fresh breast milk or prepared formula
Add all ingredients to a small food processor or blender and process until smooth. Add more liquid to thin if necessary.
BLUEBERRY, BEETROOT & OAT PURÉE
1 medium purple beetroot, washed, peeled, quartered
1 cup blueberries, washed, steamed and cooled
¼ cup cooked rolled oats, cooled
3–4 tablespoons filtered water, fresh breast milk or prepared formula
Steam the beetroot until easily pierced with a fork. Let cool. Add cooked beet and remaining ingredients to a food processor or blender and process until smooth. Add more liquid to thin if necessary.
SWEET POTATO, APPLE & RED LENTIL PURÉE
1 small sweet potato, washed, peeled and cubed
½ medium apple, washed, peeled and cored
¼ cup cooked red lentils, cooled
Dash of ground cinnamon
3–4 tablespoons filtered water, fresh breast milk or prepared formula
Steam the sweet potato and apple until easily pierced with a fork. Let cool. Add to a small food processor or blender along with the remaining ingredients and process until smooth. Add more liquid to thin if necessary.
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