Banana & Avocado Puree

Serves: 1-3

Ingredients

• 1 ripe, medium -sized banana
• 1/2 ripe avocado

Method

1. On a plate, using a fork, mash the banana and the avocado separately and then mix it together.
2. Serve immediately as a snack or as part of a meal.

Cauliflower, Carrot & Broccoli Puree

Serves: 3-6

Ingredients

• 3 big cauliflower florets
• 1 large carrot, peeled and chopped
• 3 big broccoli florets

Method

1. Place the vegetables in a small pot with about 1 cup of water and simmer for ten minutes or until the vegetables are soft, but not overcooked.
2. Blend the vegetables with a hand blender with a some of the water that the vegetables were boiled in.
3. Puree stays fresh for 24 hours in the fridge or can be frozen for up to 4 weeks.

Pea, Bean & Courgette Puree

Serves: 1-6

Ingredients

• 25g frozen peas, defrosted
• 10 young tender green beans, cut in 2.5cm pieces
• 2 courgettes, washed and diced

Method

1. Place the beans and the courgettes in a small pot with about 1 cup of water. Simmer for about ten minutes, or until tender.
2. Place the courgettes, peas and beans in a bowl and using a hand blender, puree until smooth.
3. Puree stays fresh for 24 hours in the fridge or can be frozen for up to 4 weeks.

Paw-paw & yoghurt Puree

Serves: 1-4

Ingredients

• 1/4 ripe paw-paw, peeled and cut into pieces
• 1/4 cup of unflavoured full-cream yoghurt

Method

1. Using a stick blender, blend the paw-paw until smooth. Now fold this into the plain yoghurt until well blended.
2. Serve immediately as part of breakfast or after a meal.