Apple Blueberry Purée
This Apple Blueberry Purée recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download.
This berry good purée will be the highlight of every morning. Take it from Tracy Anderson who gave this recipe a shout out when recounting a personal weight management day.
“For breakfast, I opt for an Apple Blueberry Purée,” Tracy writes in The Wonderland Issue of Tracy Anderson Magazine. “It has a wholesome sweetness to it, which gives me energy throughout the start of the day.”
Keep scrolling for the 3-step recipe, which was mindfully created by Tracy and Chef Alexander Browne along with Creative Food Editor, Sandra Rojo, as well as a bonus recipe for Kiwi Basil Purée.
Pictured left to right: Kiwi Basil Purée and Apple Blueberry Purée; Photo Credit: Jamie Bassett-Cann
Apple Blueberry Purée
Serves 7
INGREDIENTS:
- 6 apples, diced
- 7 cups blueberries
PREPARATION:
- Sauté apples in a large soup pot for 3 minutes.
- Add blueberries and sauté for 3 minutes.
- Reduce heat and simmer uncovered for 30 minutes. Use slotted spoon to transfer to a food processor or blender and pulse until smooth.
BONUS: Kiwi Basil Purée
Serves 7
INGREDIENTS:
- 15 kiwis, peeled and diced
- 4 oranges, peeled and sliced 4 pears, diced
- 2 cups water
- 1 cup fresh basil
PREPARATION:
- Place fruit in a large soup pot and simmer on low for about 30 minutes.
- Bring water to a boil in a small saucepan. Add basil and cook for about 30 seconds.
- Drain and transfer to ice bath (combine ice and water in a medium bowl) until cool (about 1 minute).
- Drain basil and transfer to a food processor or blender together with the cooked fruit. Pulse until smooth.
