Another Chef Steph creation.  This recipe is also full of antioxidants, vitamins and minerals!


  • 2/3 cup baby carrots, chopped
  • 1 cup sliced peaches (I used the frozen ones, but if they are in season, fresh is even better)
  • 1/2 cup yam, chopped
  • 1/2 cup yellow summer squash, chopped (you can also use green summer squash or zucchini)

Orange You Glad I Didn't Say Carrot - Carrots, Peaches, Yams, and Squash


Place the carrots and yam in the colander over boiling water; cover
and steam for 10 minutes. Add the peaches and squash and steam for an
additional 10-15 minutes or until everything is thoroughly cooked and
soft. Place in a food processor along with some of the steaming liquid
and puree to desire consistency. This freezes well and keeps in the
fridge for 5-7 days.