For the second day in a row, a spring inspired baby puree!
It’s not spring yet, I know, but I need to dream a little about what is coming in the next couple of months. Can you stay and dream a while with me?
There is nothing in world like the feeling of slipping on a pair of ballet flats that expose the top of your foot after 4 months of wearing heavy, dirty boots and 2 pairs of socks and since the weather in my neck of the woods has finally reached above freezing I am jumping in and making the most of it. I am sure this little treat of warmth last for long, but for as long as it does there are going to be walks to the park, moments of sitting outside [a cup of coffee in hand is still needed in order to stay completely warm] and some outdoor activities that may include hiking in the mountains [even if it is in the snow].
If sadly, you are still experiencing snow, slush and cold freezing rain. My heart goes out to you. It sucks. I know. I will wear my ballet flats for both of us.
Wherever you are, this puree is a nice break from the roasted vegetables puree that has been on heavy rotation. It is light and fresh and makes your mouth slightly pucker before relaxing into a sweet induced smile. Oh, and vanilla bean always makes things more exotic, deep and aromatic. I could sit and smell vanilla for hours and sometimes even to refuse to wash my hands after I roughly gouge all the specks of magic out of the pod. Together this puree is something that the little ones will love to lick off their tiny spoons and you will most likely help them with it.
Apple + Raspberry + Vanilla Bean Puree
2 apples (I used Pink Lady)
1 cup raspberries, fresh or frozen
1/2 vanilla bean pod (or 1 teaspoon vanilla bean extract)
1/3 cup water, breast milk or stock
1. Wash, peel and chop apples into chunks.
2. In a medium saucepan, add in apple chunks and liquid of choice. Heat on medium heat for 10 minutes, stirring occasionally.
3. Meanwhile, cut the vanilla bean pod lengthwise and scrape the vanilla seeds out of the pod with the back of the knife.
4. Add the raspberries and vanilla bean seeds to the saucepan with the apples and heat for an additional 5 minutes.
5. Place all of the ingredients into a blender or food processor and puree for 1 minute or until completely smooth.