1 cup frozen wild blueberries
1 pear, cored
½ banana, peeled
1 cup baby spinach
¼ to ½ cup water

Put all of the ingredients in a large pot. Bring to a boil, reduce to simmer until soft. Once soft, purée in a blender, adding additional water if needed for a thinner purée. Transfer to ice cube trays and freeze for up to four months. 

Recipe courtesy of Anjali Shah. For more information, visit The Picky Eater.

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