Tasty Tuesday

This weeks Tasty Tuesday is going to feature another puree from The Sneaky Chef by Missy Chase Lapine. It is the Green Puree, and it has spinach broccoli, and green peas in it. You can use this puree as a mix-in in guacamole, mixed with an egg as a wet coating to breading chicken, and in your meatballs, meatloaf, and burgers. Enjoy!
Green Puree
By Missy Chase Lapine

2 cups raw spinach leafs (or 1 cup frozen chopped spinach)
2 cups broccoli florets, fresh or frozen
1 cup sweet green peas, frozen
1 teaspoon lemon juice
3-4 tablespoons water

Wash spinach if using raw spinach. Steam broccoli and spinachfor about 10 minutes. Add peas the last minute of steaming. Once cooked, drain veggies and place in food processor with 2 tablespoons of water and lemon juice. Puree on high until as smooth as possible, stopping if necessary to push contents down. Add additional water if needed. Makes about 2 cups of puree. Store in refrigerator up to 3 days or freeze in 1/4 cup portions in baggies for longer.

Why so nutritional? Spinach is a nutrient powerhouse. It has twice as much iron as other greens and is an excellent source of calcium, folic acid, and vitamins A and C. Broccoli is one of the most nutrient dense foods on the plant. It is high in protein and fiber. In a 1/2 cup serving, you get 2 grams of fiber and 100% of the recommended vitamin C. This antioxidant boosts immunity against colds, flu, heart disease, and cancers. It is also one of the best vegetable sources of calcium. Peas are a good source of fiber, vitamin C, and potassium. They help boost immunity as well and can also protect against heart disease and cancers. They are high in vitamin K and iron. 1 cup of peas has more protein than a large egg!