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Sneaky Chef purple puree

Makes 1 cup Servings


  • 3 cup raw baby spinach leaves*
  • 1 1/2 cup fresh or frozen blueberries, no syrup or sugar added
  • 1/2 teaspoon lemon juice
  • 1 teaspoon to 2 tablespoons water


Baking Directions:

Raw baby spinach should be well rinsed, even if the package says “prewashed.”

If you’re using frozen blueberries, give them a quick rinse them under cold water to thaw a little, and then drain.

Place the spinach in the food processor first and pulse a few times.

This will reduce the spinach significantly.

Next add the blueberries lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible.

Stop occasionally to push the contents to the bottom.

If necessary, use another tablespoon of water to create a smooth puree.


Note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

The puree will keep in the refrigerator up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

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