This puree reminds me of fresh sunshine on a tropical beach.
Corny as that sounds.
Just close your eyes and go with this little dream of mine for a moment…
It tastes like something you would get when you are staying at a fancy tropical resort where they make you a different fresh pressed juice every morning in a fancy glass, that you vow to either buy or steal before you leave, that they somehow get into your room and leave on your nightstand, without that being creepy at all, so that when you wake up from your deep 10 hour slumber, it is there waiting for you. Smiling at you. The maker of this drink, would have gone above and beyond and added a little fruit-scape on top of the drink filled with pineapple, mango, cherries and some peaches of course. Just enough to nibble on before you can eat a real breakfast down by the beach.
It would refresh you.
It would make you feel more awake and alive then a yoga and Pilates combo class.
It would sing you a little song about how life is amazing, peaceful and short.
Keep your eyes closed. Sip it in. All the way to the bottom of the glass. It is that good.
Then slowly open you eyes and pretend you don’t see the mess of blocks, trucks, books, markers and random toy animals that are scattered throughout your house, the dozen or so princess stickers that are now stuck on your fridge or the sippy cup sitting on the counter that you found under the front seat of your car that is now filled with curdled milk.
Okay, let’s not open our eyes and just go back to our little island of happiness, shall we? If just for a moment or so.
Other ways to use this puree:
- Add some cooked millet and pureed chicken for a chunky puree for baby.
- Spoon over some ricotta for a decadent toddler treat.
- For a tropical smoothie, place puree, orange juice, spinach, drizzle of honey and ice into a blender for a happy toddler/mommy snack.
- Oatmeal addition – twirled into oatmeal for baby. For toddler you can add pecans, chunks of peach and maple syrup.
Peach + Mango + Carrot + Mint Puree
2 medium organic peaches
2 organic mangos
4 organic carrots, peeled
4-6 leaves mint
1/2 cup liquid [water, breast milk or stock]
Chop carrots into 1″ chunks and place in medium saucepan with water, cover. Heat over medium heat for 10 minutes, stirring occasionally. Pit and chop peaches. Peel and chop mangos. Add both to medium saucepan for an additional 3 minutes. Let cool slightly. Place all ingredients including liquid and mint into blender or food processor for 1 minute on high.
Makes 15 ounces. Will last 4 days in fridge or 3 months in freezer.