COOKED LEAFY GREEN

 

Reqiurements-1 pound fresh greens (kale, collards, etc.)
                        1 Tablespoon water
                        3 Tablespoons fruit juice

Method - Wash leaves thoroughly. Steam most greens 5-15 minutes, leaving the lid off for the first few minutes. Puree in blender with the water and juice.

Serve- 10 food cubes

Calories per cube -17

BASIC VEGETABLE RECIPE

Requirements-1 Cup cooked fresh or frozen vegetables without salt (use potatoes, green   peas, carrots, yellow squash)                                                                                     4-8 Tablespoons cooking liquid, formula, or water

Method - Press vegetable chunks through a sieve or baby food mill, thinning with cooking liquid or formula to eating consistency. Or, puree vegetables and liquid in blender until smooth. Serve or freeze.Do not add salt, sugar, or fat. After trying single foods, good combinations are potatoes and carrots or carrots and peas.

Serve - 8 food cubes

Calories per cube - Varies

FRESH FRUIT

Requirements - 3/4 cup ripe fruit (uncooked peaches, nectarines, bananas, pears,                         apricots, apples)
                        1 teaspoon unsweetened fruit juice
                        1 teaspoon lemon-flavored water (1 teaspoon lemon juice to 1 cup                       water to prevent darkening)

Method - Remove skin and seeds from fruit. Puree ingredients in baby food mill or blender until smooth. Serve or freeze.Try different varieties of fruit in this recipe.

Serves - 4 Food cubes

Calories Per Serving - Varies

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