- 1/2 medium apple, cored and peeled
- 1/2 carrot, washed and peeled
- 2 tbsp. fruit juice
- 1 tsp. lemon juice
Puree all ingredients in blender and serve.
- 1 potato, cooked and chopped
- 1 carrot, scrubbed and chopped
- 1/2 zucchini, scrubbed, peeled, and chopped
- 1/2 celery stalk, scrubbed and chopped
- Optional: chicken wing meat, cooked, skinned, all bones removed
Place all ingredients in a small saucepan and cover with cold water. Bring to a boil and simmer until all ingredients are tender. Put in blender or food processor with a little of the liquid to facilitate blending. Remove and serve.
Mashed Sweet Potato
- 1 sweet potato
Peel the sweet potato, rinse, and cut into 1/4-inch slices. Place in a cooking pot and add enough cold water to just cover potato. Cover and bring to a boil over high heat; reduce heat to medium-low and continue slow boiling for 10 to 15 minutes.
Put the potato in food processor and add liquid during mixing. Blend until consistency is smooth and serve.
- 1 large butternut squash
Peel and cut the squash into about one-inch cubes, scooping out and discarding the seeds. Place the squash in a cooking pot and cover with water. Bring to a boil over high heat; cover and reduce heat to medium-low. Simmer for about 45 minutes until tender (ready when a fork will easily pierce a cube).
Drain the squash and puree in a food processor or return drained squash to pot and puree with a hand blender.
- 1 sweet apple
With a paring knife or vegetable peeler, remove the apple peel, then quarter the apple from top to bottom. Cut out the inside seed section.
Place the apple in a cooking pot and add just enough water to cover it. Cover and bring to a boil over high heat (about 10 minutes); reduce heat to medium-low and slow boil for 15 more minutes. The apples are done when they have a "mushy" consistency when pierced with a fork. Place in food processor and blend without adding any liquids.
- 1 tbsp. brown rice, uncooked
- 3 carrots, scrubbed and chopped
- 3/4 cup water
- 1 teaspoon sweet butter (optional)
Place rice and carrots in a saucepan with the water and cover. Simmer until the water is absorbed--about 30 to 40 minutes. When cool enough to handle, puree in blender or food processor with butter until smooth. Serve warm or refrigerate until cold.
Turkey and Cranberry Puree
- 1 slice cooked turkey
- 1/4 cup canned cranberry sauce
Place turkey in a blender or food processor. Blend with water (one tablespoon at a time) until consistency is smooth. Add cranberry sauce until desired consistency.
Crust-Free Sweet Potato Pie
- 1 sweet potato
- 1/3 cup butter
- 2 tbsp. evaporated milk
- 1/2 cup sugar (more to taste)
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
Preheat oven to 350 degrees. Peel sweet potato and boil until tender. Place in a bowl and add all other ingredients. Mix until consistency is smooth. Pour batter into small baking pan and bake for about 35 minutes.
- 2 cups firm tofu
- 2 bananas
- 1/3 cup maple syrup
- 1 1/2 tsp. vanilla
Mix all ingredients in a blender. Pour into bowls, chill and serve.
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