The last big batch I made a few months ago is finally gone... not because Poppy ate it all but because her idiot mother (me) left it out on the counter overnight. I guess I was pretty tired that day. Oh well, gives me a chance to try a new round of ingredients!
Ingredients
Grains
¼ cup (raw) tricolor quinoa, lightly boiled
¼ cup (raw) wild rice, lightly boiled
¼ cup (raw) oats
Greens
1 head baby bok choy
1 head broccoli
2 leaves romaine lettuce
2 leaves purple kale
2 leaves spinach
⅓ pack of clover & alfalfa sprouts
Veggies
2 large pieces cauliflower
4 large green beans
½ large carrot, peeled
1 mini eggplant
1 red mini pepper
1 yellow mini pepper
1 Serrano pepper
1 habanero
6-8 cubes butternut squash, lightly boiled
¼ cup frozen peas
Fruit
6-8 cubes frozen mango
8-10 blueberries
½ kiwi
Herbs and Additions
1 tsp oregano
1 tsp chili pepper flakes
6 star of anise, chopped
¼ tsp turmeric
¼ cup flax seed
nub of ginger root
¼ cup chia seeds
Instructions
1. Boil quinoa and rice for approximately 4-6 minutes. Boil the butternut squash with them if you're lazy like me. Drain water until as dry as possible.
2. Use a food processor (or a regular knife and cutting board if you like a challenge) to cut up the veggies. I like to group my veggies generally by how much processing they need. First greens, then green vegetables, then orange vegetables and peppers, then the rest.
3. Put all the chopped vegetables and fruits into a large mixing bowl. Add the sprouts, herbs, and seeds and combine. Then add in the boiled grains. Lastly, add the oats. Chia and flax seeds help soak up excess moisture, but the oats are especially good at this step, so I leave them raw. You may add in pellet powder at this stage if you feel your mix is still too wet.
4. Portion into containers to freeze and keep for up to three months. I chose to use smaller quart bags instead of one large gallon bag this time, just in case I decide to leave the chop out to spoil again.
5. Feed to your green bean (or yellow banana, red pepper, blueberry, etc...)
Some of you may notice that my kitchen has changed. I've moved to my first apartment! I spent the whole 14-hour drive up here fussing over Poppy, making sure she was doing okay and was eating and drinking and not stressing out. But by the end of it, she was definitely thinking, "Man, today was great. I got to sit next to my human all day, play with my favorite toys, take a bath in my water dish, eat treats and pellets, take a nap, and look at the clouds! Can we do it again tomorrow?" Ah, I love this little peanut with my whole heart.
Ingredients
Grains
¼ cup (raw) tricolor quinoa, lightly boiled
¼ cup (raw) wild rice, lightly boiled
¼ cup (raw) oats
Greens
1 head baby bok choy
1 head broccoli
2 leaves romaine lettuce
2 leaves purple kale
2 leaves spinach
⅓ pack of clover & alfalfa sprouts
Veggies
2 large pieces cauliflower
4 large green beans
½ large carrot, peeled
1 mini eggplant
1 red mini pepper
1 yellow mini pepper
1 Serrano pepper
1 habanero
6-8 cubes butternut squash, lightly boiled
¼ cup frozen peas
Fruit
6-8 cubes frozen mango
8-10 blueberries
½ kiwi
Herbs and Additions
1 tsp oregano
1 tsp chili pepper flakes
6 star of anise, chopped
¼ tsp turmeric
¼ cup flax seed
nub of ginger root
¼ cup chia seeds
Instructions
1. Boil quinoa and rice for approximately 4-6 minutes. Boil the butternut squash with them if you're lazy like me. Drain water until as dry as possible.
2. Use a food processor (or a regular knife and cutting board if you like a challenge) to cut up the veggies. I like to group my veggies generally by how much processing they need. First greens, then green vegetables, then orange vegetables and peppers, then the rest.
3. Put all the chopped vegetables and fruits into a large mixing bowl. Add the sprouts, herbs, and seeds and combine. Then add in the boiled grains. Lastly, add the oats. Chia and flax seeds help soak up excess moisture, but the oats are especially good at this step, so I leave them raw. You may add in pellet powder at this stage if you feel your mix is still too wet.
4. Portion into containers to freeze and keep for up to three months. I chose to use smaller quart bags instead of one large gallon bag this time, just in case I decide to leave the chop out to spoil again.
5. Feed to your green bean (or yellow banana, red pepper, blueberry, etc...)
Some of you may notice that my kitchen has changed. I've moved to my first apartment! I spent the whole 14-hour drive up here fussing over Poppy, making sure she was doing okay and was eating and drinking and not stressing out. But by the end of it, she was definitely thinking, "Man, today was great. I got to sit next to my human all day, play with my favorite toys, take a bath in my water dish, eat treats and pellets, take a nap, and look at the clouds! Can we do it again tomorrow?" Ah, I love this little peanut with my whole heart.