Here's what you'll need:
1 oz cooked rainbow chard puree
2 oz cooked butternut squash puree
1 oz cooked pea puree
Saute rainbow chard with olive oil until wilted, and then puree with filtered water. Peel and cut butternut squash into cubes and steam for aprox 8 minutes. Mash or puree with filtered water. If using fresh peas steam in microwave safe steamer for 10-12 minutes, then puree with filtered water. If using frozen peas, cook with a little water in a microwave safe bowl for 5 minutes, then puree. Mix all ingredients together, serve and enjoy!
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