For the sunflower green cheese sauce:
**I have tested these recipes using home made purees.
To make home made organic broccoli puree: Steam 3 cups of raw chopped broccoli and then puree in your food processor with 2 1/2 Tbsp filtered water. This yields 1 cup of puree.
To make home made organic spinach puree: Lightly steam 8 cups baby spinach leaves until just wilted and puree in the food processor. There is no need to add water. This yields 1 cup puree.
To make home made organic pea puree: Boil 2 cups green peas, drain, and then puree in your food processor with 3 Tbsp filtered water to yield 1 cup of pea puree.
When chopping garlic into fine pieces, it can leave you in a sticky situation. The garlic sticks to your knife, your fingers, and the board. To avoid this – simply rub a tiny drop of olive oil onto the blade of your knife and a few drops onto the garlic cloves. The oil coats the garlic and stops it from sticking.