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February 14, 2022
By: TA Editorial Team

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.

apple blueberry puree

Pictured left to right: Kiwi Basil Purée and Apple Blueberry Purée; Photo Credit: Jamie Bassett-Cann

Apple Blueberry Purée

Serves 7


  • 6 apples, diced
  • 7 cups blueberries


  1. Sauté apples in a large soup pot for 3 minutes.
  2. Add blueberries and sauté for 3 minutes.
  3. 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


  • 15 kiwis, peeled and diced
  • 4 oranges, peeled and sliced 4 pears, diced
  • 2 cups water
  • 1 cup fresh basil


  1. Place fruit in a large soup pot and simmer on low for about 30 minutes.
  2. Bring water to a boil in a small saucepan. Add basil and cook for about 30 seconds.
  3. Drain and transfer to ice bath (combine ice and water in a medium bowl) until cool (about 1 minute).
  4. Drain basil and transfer to a food processor or blender together with the cooked fruit. Pulse until smooth.

tracy anderson magazine the wonderland issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on