Missy Chase Lapine, author of "The Sneaky Chef," adds Purple Puree, made from spinach and blueberries, to kids' favorite foods. Missy's Purple Puree gives recipes a boost of iron, antioxidants, and vitamin C. Missy suggests sneaking Purple Puree into beef tacos, hamburgers, cupcakes, and even brownies.more
Adapted from familyfun.go.com
cups (packed) raw baby spinach leaves
cups fresh or unsweetened frozen blueberries (slightly thawed)
teaspoon lemon juice
2 to 4
Boil the spinach in a medium-size pot for 2 minutes, then drain. Using a food processor, puree the spinach, blueberries, lemon juice, and 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth.