Purple Puree

By 1For_Him

Ingredients

• 3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach)
• 1 1/2 cups fresh or frozen blueberries
• 1 tsp lemon juice
• 3-4 T water

Preparation

Step 1

Bring spinach and water to boil in pot, turn to low, and simmer for 10 minutes. Rinse blueberries.

Put spinach and berries in food processor along with lemon juice and 2 T water. Puree until smooth. Add other T of water if necessary. Makes 1 cup puree. Store in refrigerator for 2 days or in freezer in 1/4 cup portions.

Use in following recipes:
Cocoa Chocolate Chip Pancakes
Health by Chocolate Cookies
Brainy Brownies
Quick Fix for Store-Bought Brownie mix
Total Tacos
Bonus Burgers
Choc-ful donuts/cupcakes