An Easy Way to Eat More Veggies

Lets be honest.  Most of us do not eat the recommended amount of veggies each day.  Me included.  In fact I don't think I had anything "green" yesterday.

So when I came upon this article in Redbook awhile back, I thought, what a great idea!  I'm sure you have all heard of sneaking veggies into meals, especially when trying to "hide" them from your children, but this article shows you how in a way that I thought was pretty clever.

Look at the four listed purees, along with dishes you can hide them in...genius!

Purple puree

6 c. raw spinach

1 t. lemon juice

3 c. fresh or frozen blueberries, thawed

*Puree all ingredients with 2 T. water in a food processor until smooth.  Use it in brownies (substitute for the oil), or add in taco or burger meat.

Orange puree

1 sweet potato, peeled, chopped

3 large carrots, peeled diced

*In a medium pot cover with water and boil for 20 minutes, until very tender.  Drain, place in food processor with 2 T. water and puree until smooth.  Use it in banana bread (substitute for the oil), or add 1/4-1/2 c. to boxed or homemade macaroni and cheese.

Green puree

2 c. broccoli florets, fresh or frozen

2 c. raw baby spinach

1 c. frozen sweet peas

*Steam broccoli and spinach for 10 minutes or until tender.  Add in peas last 2 minutes.  Drain, puree in food processor with 2 T. water until smooth.  Use it in guacamole in replace of the avocado, layer in with lasagna, or add to any spaghetti sauce.

White puree

2 15 oz. cans white beans (such as white northern or cannellini)

*Rinse and drain beans.  Place in food processor, puree with 2 T. water until smooth (will have the consistency of peanut butter).  Use in coffee cake, muffins or any type of cookie dough (substitute for half the butter in the recipe), or mix with your favorite seasonings (garlic, pepper, cumin, etc.) for a dip.

Start your blenders people!  I'm making guacamole later today, so I might try the green puree!

Which one would you like to try???