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Pricing
The organic puree comes in ice cube form. There are 12 cubes per bag which is about 12-14 ounces per bag. Just thaw the cubes and add them to your recipes.
Apple: $3.75
Butternut Squash: $3.75
Carrot: $3.75
Sweet Potato: $3.75
Yellow Squash: $3.75
Spinach: $5.50
Apple: $3.75
Butternut Squash: $3.75
Carrot: $3.75
Sweet Potato: $3.75
Yellow Squash: $3.75
Spinach: $5.50
Zucchini: $3.75
If there is a particular fruit or vegetable that you would like to order, please email me and I will get it for you.
Almost all of the produce I use is organic. Because the prices of organic produce change frequently, the prices of the purees are subject to change.
If there is a particular fruit or vegetable that you would like to order, please email me and I will get it for you.
Almost all of the produce I use is organic. Because the prices of organic produce change frequently, the prices of the purees are subject to change.
Make the Most of Your Food
Oatmeal: Cook one cup of oats with two cups of water. Bring to boil, then simmer for a few minutes. To help cool off the oatmeal to give to a hungry child, add three or four cubes of apple puree. This will cool the oatmeal and add a nice sweet taste without adding sugar.
Yogurt: Buy plain yogurt. Add as many thawed cubes of apple or berry puree as you like to sweeten your yogurt. This will give you that creamy and sweet taste without the high fructose corn syrup and other ingredients you want to avoid.
Oil: Try to always cook with extra virgin olive oil, coconut or macadamia nut oils instead of vegetable oil or canola oil. For baking use coconut oil to give your cake or cookies that rich, moist texture. You can feel good about getting more Omega 3's in your diet.
Flour: Try using whole wheat flour for some if not all of the flour a recipe calls for. Whole wheat pastry flour is a great substitute. It is much lighter than regular whole wheat flour. The whole grains add fiber and nutrients that are stripped away in all-purpose flour. Also, try using spelt or oat flour to replace some of the flour.
Salt: Get rid of unneccesary salt. Try making cookies or quick-baked breads without using salt. There is not much of a difference in the taste. If you need to add the salt, ditch the iodized salt and go for the sea salt. This adds more minerals to your diet.
Butter: Try combining regular butter (room temperature) with some extra virgin olive oil in a plastic container. Keep it in the fridge - it will spread easier and add more of the essential omega 3 fats to your diet.
PB&J sandwiches: If your children love PB&J's, try using almond butter instead of peanut butter. You will enjoy a fun new nut taste and a much healthier fat. Also, try using apple butter in place of jams and jellies. It is pure apple as opposed to the high calorie sugars, high fructose corn syrups, and articial sweetners.
Bananas: Want a yummy treat without the dairy or excessive calories? Try peeling a banana, wrapping it in plastic wrap and sticking it in the freezer for a few hours.
Cookies: Try replacing half of the flour the recipe calls for with some oat flour. Just take whole oats and blend in your blender until finely ground. It gives your cookie a nice hearty flavor and some extra nutrients.
Vegetables: When cooking vegetables, steam them as opposed to boiling them. You will retain flavor, color and nutrients by steaming them. Both extended heat and liquid can destroy or leach out valuable nutrients.
Soups: Breadcrumbs are a quick, nutritious thickener for soup. Try whole-wheat or rye crumbs for hearty meal soups or stews. They can also be used to thicken sauces, or in sauced dishes or casseroles.
Mayonaise: Try using plain yogurt in place of mayo in recipes. It is a much healthier option and has a similar texture for your recipe.
Yogurt: Buy plain yogurt. Add as many thawed cubes of apple or berry puree as you like to sweeten your yogurt. This will give you that creamy and sweet taste without the high fructose corn syrup and other ingredients you want to avoid.
Oil: Try to always cook with extra virgin olive oil, coconut or macadamia nut oils instead of vegetable oil or canola oil. For baking use coconut oil to give your cake or cookies that rich, moist texture. You can feel good about getting more Omega 3's in your diet.
Flour: Try using whole wheat flour for some if not all of the flour a recipe calls for. Whole wheat pastry flour is a great substitute. It is much lighter than regular whole wheat flour. The whole grains add fiber and nutrients that are stripped away in all-purpose flour. Also, try using spelt or oat flour to replace some of the flour.
Salt: Get rid of unneccesary salt. Try making cookies or quick-baked breads without using salt. There is not much of a difference in the taste. If you need to add the salt, ditch the iodized salt and go for the sea salt. This adds more minerals to your diet.
Butter: Try combining regular butter (room temperature) with some extra virgin olive oil in a plastic container. Keep it in the fridge - it will spread easier and add more of the essential omega 3 fats to your diet.
PB&J sandwiches: If your children love PB&J's, try using almond butter instead of peanut butter. You will enjoy a fun new nut taste and a much healthier fat. Also, try using apple butter in place of jams and jellies. It is pure apple as opposed to the high calorie sugars, high fructose corn syrups, and articial sweetners.
Bananas: Want a yummy treat without the dairy or excessive calories? Try peeling a banana, wrapping it in plastic wrap and sticking it in the freezer for a few hours.
Cookies: Try replacing half of the flour the recipe calls for with some oat flour. Just take whole oats and blend in your blender until finely ground. It gives your cookie a nice hearty flavor and some extra nutrients.
Vegetables: When cooking vegetables, steam them as opposed to boiling them. You will retain flavor, color and nutrients by steaming them. Both extended heat and liquid can destroy or leach out valuable nutrients.
Soups: Breadcrumbs are a quick, nutritious thickener for soup. Try whole-wheat or rye crumbs for hearty meal soups or stews. They can also be used to thicken sauces, or in sauced dishes or casseroles.
Mayonaise: Try using plain yogurt in place of mayo in recipes. It is a much healthier option and has a similar texture for your recipe.