Ingredients
Apple pear avocado puree:
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1 cup avocado
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1 chopped apple
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1 chopped pear
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1/4 - 1/2 cup water
Squash and dried apricot puree:
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2 cups roasted acorn squash (or any squash), cubed
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1/2 cup chopped dried organic apricots (they should be brown in colour so they are preservative-free)
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Water to desired consistency
Beet cashew dip:
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3 beets, unpeeled, cut into chunks
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2 cups cashews, soaked in water for 3 hours or overnight
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1 garlic clove
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1/4 cup extra-virgin olive oil
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Juice of 1 lemon
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1/2 teaspoon sea salt
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Black pepper to taste
Directions
Apple pear avocado puree:
- In a blender or food processor, blend avocado, apple, pear and water until smooth
- If you prefer, combine ingredients in a deep bowl and use an immersion blender to puree
- To thin the puree, add more water until desired consistency is reached.
- Serve immediately or transfer to an airtight container and refrigerate for up to three days.
Squash and dried apricot puree:
- Soak apricots in warm water for 30 minutes to plump them up.
- In a blender or food processor, place squash, apricots and water. Blend until creamy and smooth.
Beet cashew dip:
- Preheat oven to 350F degrees.
- Combine ingredients in food processor.
- Place beets in a covered baking dish with six millimeters of water.
- Bake for 45-50 minutes or until beets are fork tender.
- Let cool slightly once cooked.
