Project Description

INGREDIENTS:
2 Large Sweet Potatoes

2 Large Red Bell Peppers
1 Medium Beet

PREPARATION:
Number of Ingredients: 3
Preparation Time: 10 min
Cooking Time: 30 min
Number of servings: 9 x 2.6 oz

DIRECTIONS:

STEP 1: Rinse the beet in cold water and remove greens. Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and simmer beet until tender, about 20-30 minutes depending on the size. Once boiled, skin should slide right off.

STEP 2: Rinse the sweet potato and scrub the skin with a vegetable brush to remove dirt. Rinse again, then peel with a veggie peeler and cut sweet potato into small chunks. Bring to a boil in a medium saucepan. Reduce heat and cook sweet potato chunks until tender (about 15 minutes). Drain and rinse with cold water.

STEP 3. Cut the bell pepper in half through the stem end. Scrape out the seeds and trim away the white membrane. Cut into smaller pieces and place the pepper in a steamer basket for 8 minutes. Rinse in cold water then peel off the softened skin of the bell pepper.

STEP 4: In your food processor or blender, add the beets, sweet potato chunks and bell pepper pieces and blend until well pureed. Add formula, breast milk, or boiled and cooled filtered water as needed. If using organic vegetables you can use the leftover water to puree for optimal nutrient preservation.

NUTRITIONAL INFORMATION:

Why Sweet Potato?
Sweet Potatoes are packed with calcium, potassium, and vitamins A and C, and is considered one of nature’s unsurpassed sources of beta-carotene.

Why Beets?
Beets are an excellent source of folic acid and a very good source of manganese and potassium and is very high in antioxidants. They are credited with an impressive array of health benefits.

Why Bell Peppers?
Fresh bell peppers are rich source of vitamin-C which boosts the immune system. A. In addition, it contains anti-oxidant flavonoids which help to protect the body from the injurious effects of free radicals.

IMPORTANT:
Always check with your pediatrician before introducing your baby to a new food, particularly if your baby has food allergies.

STORING & SERVING:
Allow the puree to cool. Pour or spoon the puree into your Kiddo Feedo Freezer Tray, secure lid and freeze until solid. Once frozen transfer the cubes into ziplock bags for long-term storage, allowing the tray to be ready for a a new food to store! Defrost portions as needed in your refrigerator using an airtight container then heat the purée in a saucepan over low heat using the stove. Make sure to not to burn the food and always check that the purée is not too warm prior to serving.