Sweet Pea and Mint Purée

by Sydney Bender

All recipes call for pumped breast milk to smooth out a purée, although water, formula, or dairy (after age one) can be substituted.


  • 1 bag frozen organic peas
  • 1-1/4 tsp. fresh mint, chopped
Sweet Pea and Mint Purée

Elizabeth Cecil

Defrost peas and drain off majority of excess water in bag. Transfer peas to a blender and blend until desired consistency, slowly adding in mint to blend together. Freeze purée in an ice cube tray or serve within 3 days refrigerated. Add breastmilk to thin out the puree, 1⁄4 ounce at a time.

Yield: 1-1/2 cups