Wednesday, August 3, 2011

Spinach, Green Beans, Eggplant and Red Lentil Puree

I made a new discovery in my never ending quest to come up with yummy purees that improve the taste of spinach and eggplant. I've been experimenting with different mixtures, and this is what I made for my son tonight. It's super nutritious and delish. It's full of protein, iron, calcium, and vitamin A. This is for babies 9+ months.

Here's what you'll need:
1 oz pureed cooked spinach (steam or sauté with olive oil then puree)
1 oz pureed cooked eggplant (peel and cut up eggplant into tiny pieces. Cook in microwave with a little water for 5 or so minutes then puree)
1 oz pureed cooked red lentils
1 oz pureed cooked green beans (steam then puree with filtered water)
Pinch ground nutmeg
Pinch grated Parmesan

Mix together, serve, and enjoy!

When cooking lentils use 2-3 cups water for every 1 cup lentil. Boil gently for 15-20 minutes, then puree.

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