Fresh Summer Blend

Recipe

16 Jan

A blended recipe by Claire Kariya, clinical dietitian at Natural Tube Feeding Inc.

1 cup thawed frozen peas

2 tablespoons whole-milk ricotta cheese (substitute firm tofu for vegan/dairy free)

1 tablespoon olive oil

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon chopped fresh dill

½ cup steamed potatoes

¾ cup vegetable broth

Blend all ingredients together until smooth.

If you want a thinner texture, add a little more broth.

Strain as needed and enjoy.

Total volume: 400mL

1kcal/mL

Fat: 18g

Protein: 14g

Carbohydrate: 40g

Fibre: 10g

Sodium: 600mg

Iron: 3.2mg

Recipe