Category Archives: Recipes

Doggie Small Chop Lentil Mix

My idea for this lentil mix is to have all the ingredients cut to the same approximate size.  I feel certain, just like us humans, dog too can enjoy eating food with great textural contrast, yet be equally satisfyed with meals that slide down the throat with ease.

Either way, this small chop lentil mix is sure to have all the ingredients loaded in each tongue-smaking mouthful!

DOGGIE SMALL CHOP LENTIL MIX

  • 2 cups organic short grain brown rice
  • 2 cups dried brown lentils
  • 2 cups textured vegetable protein (soy mince)
  • 6 cups water
  • 2 tsp sodium free or low sodium vegetable stock
  • 6 medium carrots, chopped to appropriate size
  • 3 stalks celery, chopped to similar size to carrots
  • ¼ head of cauliflower, include the outer leaves and stalk, chopped to similar size
  • 5 leaves of kale, chopped
  • 1 Tbs Tamari (gluten free soya sauce)
  • ⅓ cup nutritional yeast
  • 6 Tbs coconut oil

Supplement toppings:

Makes: approximately 8-9 meals at 13.5 oz /380 grams per meal /per dog

  1. If you can plan ahead, rinse and soak the lentils and rice together for at least 30 minutes, and up to 6 hours. This helps makes the proteins more bio-available.
  2. Add the vegetable stock to the water and pour 1/4 cup into a large pot to heat over a medium heat. Add the celery and carrots. Cover and let it stream for 5 minutes  to begin softening the veggies.
  3. Add the cauliflower and kale, along with the drained lentils and rice, all remaining water and textured vegetable protein. Mix well and bring to the boil, then cover, turn to simmer and allow all the water to be absorbed, stirring occasionally. This will take approximately 45 minutes.
  4. Once water is absorbed remove from heat and add nutritional yeast, tamari and coconut oil and stir well to combine.
  5. Let cool to room temperature before dividing into appropriate meal sizes.

When the ‘supper tail-wag’ begins, add supplements and serve! ❤️

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Cooking dogs’ food; the why & recipes

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Trix

I’ve recently begun cooking for our two dogs. Their reaction to home cooked breakfasts and dinners has been surprising and delightful to watch!

Here’s the way:

We’ve recently celebrated our two Cavalier King Charles Spaniels 8th birthday.  Around the same time though, came the news that they’ve both developed heart murmurs.  (A common trait for this breed).

The upside is that they show no visiable signs of heart desease. They both relish in their twice daily walks.  Their coats shine and they’re engaged and enthusiastic four-leggered beings.

Around their 3rd birthday we began feeding them fully plant-based foods. I feel this has contributed to their general well being. Yet it’s only recently that I moved to the next level of campanion care.

On visiting a homeopathic vet, I was given a rather harsh talking to; about the fact that I was feeding our fur-friends highly processed food!

I could have taken offence to this vet’s lack of empathy; to my silent excuses, about the time and effort it takes to prepare nourishing food for a human family, let alone her fur campanions too!

Yet I found myself wholeheartedly agreeing with him.

His words resonated so deeply with me, as I knew them to be true;

Why wouldn’t I do for our animal companions what I so readily and knowledgeably do for my husband, daughters and guests! Preparing plant based whole foods, keeps my family thriving and it delights me to feed us wholesome fresh food!

Believe me, I know that there’s nothing easier than pouring some pellets into a bowl and saying “Doggies, dinner time!”. Yet we all know (sometimes we need reminding), that self selected, nutrient dense foods are best when made from scratch, in your loving home!

Max & Trix literally have more bounce in their step, and far more wag in their tails at meal times!

Much like with my human family, it’s my knowing that the most profound benefits are happening inside their bodies, unseen. I know that eating this way is filling their bodies with more of what’s needed for overall health!

So, while I am very new to making high protein, balanced doggie meals, I’ll offer you a  recipe or two for bulk meal making.  Please note: I do use recommended supplements for vital amino acids, carnitine and taurine, for cardiovascular and immune system health.  See recipes for links.

I’m happy to answer any questions you have, yet for sound medical advice, I do encourage you to purchase the 4th and latest edition (this one has some good vegan recipes, but not exclusively vegan) of Dr Pitcairn’s, The Complete Guide to Natural Health For Dogs & Cats. 

For a free information packed interview with Dr Richard Pitcairn you can listen to this Main Street Vegan podcast episode.  Hosted by my friend and mentor, Victoria Moran, which I found well worth listening to and learning from.

Happy and healthy cooking!

 

Pooch Peanut Butter Cookie Hearts

Before I began baking these fun-to-make doggie cookies, we were spending too much on ‘dental smart’ green chewable dog treats.  I’ve since come to hear that ‘dental smart’ is more marketing hype than health help.

Whereas these treats are made from recognisiable pantry ingredients, and also good enough for our consumption, which is my new yardstick for feeding Max and Trix (our litter mate Cavalier King Charles Spaniels).

Continue reading Pooch Peanut Butter Cookie Hearts

Sweet Tomato Relish

If there was a reason to go out for Sunday breakfast it was for the taste of the Sweet Tomato Relish at our local bakery.  So I decided it was high time I made a homemade equivalent! After a couple of attempts my family have declared this the best!

I serve this alongside toast, plant-powered bacon and some sliced shiitake mushrooms (stir-fried in olive oil, salt, pepper finished off with a dash of lemon juice) It’s just as delicious pilled onto a vegan burger!

Sweet Tomato Relish
Recipe Type: Snack
Author: Adjusted from http://www.thesethingsilove.com
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Let the family drive into this at anytime, as It can be stores for up to a month in a sealed glass container, in the refrigerator.
Ingredients
  • 4 cups diced fresh tomatoes
  • 1 large red onion, sliced thinly in half-moons
  • ½ cup red wine vinegar
  • ½  cup maple syrup
  • ½  cup brown sugar
  •  ½  tsp red chilli flakes
Instructions
  1. Place all ingredients in a large pan over medium-high heat.
  2. Stir to combine and continue stirring occasionally as it simmers for about 45 minutes.
  3. Reduce heat to medium (or medium-low, depending on how hot your stovetop runs) and continue to simmer and stir for an additional 10-15 minutes, until the mixture thickens and has the consistency of jam.
  4. Remove from heat, cool and store in an airtight container in the refrigerator for up to 4 weeks.

 

Chickpea ‘Tuna’ Spread

Here’s a family favourite, unfortunately for my fellow South Africans I’ve yet to find Ume Plum Vinegar locally, and no other vinegar comes close in delivering this tasty result!

I am pleased to have the local brand, B-Well, a mayo which is dairy and egg free!

Chickpea ‘Tuna’ Spread
Recipe Type: Lunch or snack
Author: Slightly adjusted from http://www.sweetpotatosoul.com
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 4
The secret to this ‘tuna’ lies in using Ume Plum Vinegar. Made with Japanese plums, it has a distinctive flavor, so I don’t recommend substituting a different vinegar. I buy the Eden brand of ume plum vinegar (When I travel to the USA). This ingredient adds the saltiness, so there is absolutely no added salt in the recipe.
Ingredients
  • 14-oz can of salt-free chickpeas, drained and rinsed
  • ¼ cup vegan mayo (B-Well in South Africa)
  • 1 tsp dijon or whole grain mustard
  • 1½ tbsp ume plum vinegar (add a splash more if you are using avocado instead of mayo)
  • 1 celery rib, chopped
  • 1 tbsp minced green onion or red onion or shallot
  • ⅛ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper (more to taste) or smoked paprika
Instructions
  1. Place the chickpeas, dairy-free mayo, mustard, ume vinegar, celery, onion, black pepper, and cayenne pepper into a food processor.
  2. Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn’t be pulsing more than 20 seconds.
  3. Serve on toast with romaine lettuce and inside a halved avocado.