Pureé, a 13th century Old French word for ‘refined’ or ‘purified’ is a cooking technique that we normally reserve for people that need proper nutrition but have trouble chewing or digesting whole foods.
Nutritionist and site owner Bekah DeWitt is the original author of these recipies
If you or a loved one are considering or have just gone through bariatric surgery, then these pureé recipes are for you.
Black Bean and Salsa Pureé
Yields – 8 cups
1 ½ cups dry beans or 3 (15 oz.) cans black beans
1 tsp chili powder
½ tsp cumin
½ tsp cinnamon
1 tsp salt
1 tsp pepper
1 cup salsa*
Make black beans according to the package instructions.
Add chili powder, cumin, cinnamon, salt, and pepper. Simmer the beans over med-low heat for 1-2 hours, preferably with the lid shut to keep excess steam and heat from escaping.
Remove the pot from the burner before draining any excess fluid.
Place the ingredients in the food processor. Add salsa. Blend until there are no lumps or chunks to be found.
If you have any leftovers, this puree can be frozen.
*Kroger’s Private Selection Roasted Pepper & Pineapple was used in this recipe
Sweet Potato Pureé
Yields – 8 cups
3 sweet potatoes – about 3-4 medium
½ cup apple juice
1 ½ cups broth
1 ½ cups milk (1% was used in this recipe)
1 ½ tbsp. honey
½ tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
1 tsp. salt
1 tsp. black pepper
Preheat the oven to 425.
Wash and peel the sweet potatoes.
Bake for 40-45 minutes or until the potatoes are tender.
Mash the potatoes and place them in a stock pot.
Add the apple juice, broth and milk.
Pour the mixture into a food processor or use an immersion blender until the pureé is smooth.
Return the ingredients to the stock pot.
Add the honey ,cumin, chili powder, cinnamon, salt, and pepper then, heat the mixture on a low simmer for 15 minutes.
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