Sweet pea and green bean puree with mint

Ingredients
1 cup shelled fresh peas 1/2 cup green beans, ends trimmed 1 sprig of fresh mint filtered water, as necessary

Preparations
Put peas, beans, and mint in a saucepan and add 1/4 inch of water. Set over medium heat and steam for 3-4 minutes until beans are just tender. Dump vegetables in a large bowl of ice water to stop cooking, then drain. Puree vegetables in a food processor, adding water if necessary to achieve desired consistency. (Makes approximately 1 cups)

Banan and Brown Rice Puree

Ingredients
2 cups cooked brown rice 3 bananas 2 teaspoons ground cinnamon filtered water, as necessary

Preparations
Preheat oven to 350 degrees F. Bake bananas on a roasting tray in their skins for 30 minutes. Use a large scoop to remove flesh. Puree with brown rice, cinnamon, and enough filtered water to create a smooth, creamy consistency. (Makes approximately 3 cups)

Oatmeal and apple puree

Ingredients
2 cups cooked oatmeal 4 Golden Delicious apples 1 teaspoon ground cinnamon filtered water, as necessary

Preparations
Preheat oven to 350 degrees F. Split and core apples and roast for 20-25 minutes on a roasting tray, cut-side down. Scoop flesh and discard skins. Cook oatmeal in water according to package directions. Combine apple, oatmeal, and cinnamon in a food processor and puree until smooth, adding filtered water to achieve desired consistency. (Makes approximately 2 cups)

Apple and Blueberry puree

Ingredients
4 large Golden Delicious apples 1 cup fresh blueberries

Preparations
Preheat oven to 350 degrees F. Split the apples in half and remove cores. Set on a roasting tray, cutside down, and bake for 20-25 minutes, until they puff up. Add blueberries and bake for another 5 minutes. Remove apple skins, and puree roasted apples and blueberries in a food processor until you achieve a smooth consistency. (Makes approximately 3 cups)

Squash and Zuchinni puree

Ingredients
4 summer squash 2 zucchini 1 large Yukon Gold potato 1 tablespoon extra virgin olive oil 1/4 cup grated Parmesan cheese filtered water, as necessary

Preparations
Preheat oven to 350 degrees F. Using a fork, pierce the skins of the squash, zucchini, and potato. Place them on a roasting tray and drizzle with olive oil. Roast for 25 minutes, then puree with Parmesan in a food processor, adding filtered water as necessary to achieve desired consistency. (Makes approximately 2 cups)