blossom green

1 medium organic chicken thigh with skin, diced

1/2 of one medium sized organic chicken liver

2 tbsp Italian parley, chopped

2 tbsp sweet potato- baby food sweet potato ok

2 tsp gmo-free lecithin

1/4 tsp calcium lactate powder from reputable brand

1/4 tsp vitamin c powder from reputable brand

pinch or two of a dried garlic powder

4 or so tbsp of fresh home-made chicken stock

1 tsp kelp

optional:  1 tsp nutritional yeast for B vitamins although there is debate about use for cats here.

This recipe seems to make enough for one week’s worth of servings for my 10 lb cat.

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Blend all ingredients in a food processor. Thats it.

Only leave in refridgerator what you will use over a 3- day period.  I have found 3 days is best for freshness with raw blended food.  I freeze the rest, and thaw in the fridge 3- day portion sizes. 

This takes around 5 minutes tops to make, and costs so little its really amazing. Your initial costs are in buying the supplements, but they will last a long time.

Please note:  Every cat is different and will have different likes and dislikes, sensetivities etc.  This is not a perscription for a healthy cat, just a recipe I’ve made that I like for my cat.  She is allergic, or sensetive, to several foods and this is what seems to work for her at the moment.  I alternate foods and don’t just give her one thing all the time to be sure she is getting her nutrients.  I also give her dry food as a back up.

other things I’ve added to her food but that seem to make her not like the taste as much:

~ginger, seaweeds, more greens, fish oils, sardines, beets.

1- 12oz Can Cannelini beans- no you can’t substitute them with other white beans, don’t even try! The buttery-ness of canellinins is perfect.

1/4 cup of diced sundried tomatoes in oil (the dry ones, are too dry, and I don’t like the texture when hydrated in water)

3 tbsp of the oil from the sundried tomatoes

5 or so tbsp of oil for frying

2 cups button mushrooms, diced into pieces

1/2 cup diced onion

2 cups of panko (Japanese style bread crumbs) You can use fresh made breadcrumbs or Italian style too.  I prefer panko.

1 egg (optional, but sure helps keep it all together)

2 tbsp fresh chopped basil

1 tbsp fresh chopped thyme

1 tbsp dried oregano

Sea salt and fresh ground pepper to taste.  You’ll want to taste your sundried tomatoes to see how salty they are.  Sometimes they are salty and you need either no additional salt or very little.

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Saute’ onions in 1 tbsp sundried tomato oil till translucent. Add more oil, then add mushrooms. Saute’ until cooked lightly.  Add salt and pepper to taste.

In large bowl add rinsed cannelini beans.  Be sure you don’t have too much liquid from rinsing still in beans (drain well).  Add mushroom- onion mixture, herbs, sundried tomatoes, and egg.  Mix with your hands and mash some of the beans but not all.  You want a nice sticky texture.

Taste and adjust seasoning adding more herbs, salt or pepper as needed.

Put bread crumbs on a large plate and use a spoon to set 2 tbsp sized balls of bean mixture on top.  Set several on to the bread crumbs before picking them up.  Use some pressure to roll the bean mixture into the bread crumbs to create your bean cakes.  It takes experimentation to figure out how much extra bread crumbs need to go into the mixture.  Sometimes I add  a bit to make the texture firmer.

Fry in oil till browned on all sides.  If you want to save them for future use, roll in bread crumbs and freeze uncooked.

I like to make them on the small size and add to salads, but you can also use them as a ‘burger’ with a bun. 

enjoy!

I’m having issues with the text, still getting used to pasting recipes from my word docs onto this site, so bear with me… weird spacing and size of font issues, etc…

First, make chicken stock. 

NUTRIENT DENSE CHICKEN STOCK

INGREDIENTS:

4 BAY LEAVES

10 PEPPERCORNS

3 STEMS FRESH ROSEMARY

1 BUNCH FRESH THYME

1 BUNCH FRESH ITALIAN PARSLEY

4 CARROTS

2 WHOLE ONIONS

4 CELERY STICKS

4 TBSP RAW APPLE CIDER VIN

3 ORGANIC CHIKCEN BACKS WITH SKIN ON, RINSED

2 TBSP CELTIC SEA SALT

FILTERED WATER TO COVER (AMOUNT DEPENDS ON WHAT YOU DECIDE TO PUT IN) 

EQUIPMENT REQUIRED: 

10 – 12 QT LARGE STAINLESS STEEL (OR ENAMEL- SUCH AS LE CREUSET) STOCK POT.
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Rinse all herbs, veggies and chicken.  Chop veggies into large chunks, no need to peel them unless they are very dirty.  Onion skins can be left on as long as there is no mold or black areas.   
 
Put chicken in stock- pot and add water to cover and bring to slow boil.   When broth comes to a boil, skim off foam that gathers at the top.  At this point, simmer (this is very important), on low with lid on. Do not boil again, and let simmer for at least 4 hours.  I will put a pot on when I know I’m around for a while, maybe in the morning or when I first get home and turn it off before bed.  Most stocks cook even longer, but I recommend at least 4 hours for medicinal benefits.   A stock cooked for 2 hrs. is tolerable for flavor, and will have nutritional benefits, but the longer cooked, the better. Your pot will be very full if you use everything mentioned.  That is ok.  All of the leafy greens and some of the veggies will cook down.   For making a 2- HR stock, add the vegetables and hearty herbs (woody stemmed) after you have boiled the stock and skimmed off the foam, when you turn the heat down to a simmer.  For making the longer cooked stocks, add your vegetables within 2 hrs of completion. Fresh parsley is best added last, just before serving broth, and ginger is best added for around ½ hr as it tends to get bitter or extremely strong over long cooking time.  Experiment with how you like it.  

Let stock cool a bit, and then strain through a fine mesh sieve.  Discard all solids, they will have no flavor if you have cooked the stock long enough (you have extracted all flavor and nutrients from them) and are of no use for eating. Cool stock to room temperature and then refrigerate.  When the stock is chilled you will have a thin layer of fat on the surface.  Scrape this off and either freeze, or keep in the refrigerator for future use, up to 2 weeks.  It is always a good idea to date and label stocks if they are going in the freezer for future use.

Chef’s Nutritional notes: The fat from a healthfully raised range free and organic animal is actually healthful for our bodies, and I do not recommend discarding all of the fat from any stock.   You will lose a tremendous amount of flavor, not to mention satiety, from the final meal. Properly prepared stocks are very nutritious, containing minerals extracted from bone, cartilage, marrow and vegetables and herbs used in an easily assailable form.  Acids used in the form of wine or vinegar help to draw out minerals from bone, including calcium, magnesium and potassium into the stock.  The gelatin in stocks acts as a digestive aid, and as such aids in intestinal disorders.  It also seems to be of use in many chronic health disorders from anemia to even cancer. 

For information of animal fats or cholesterol visit the website:  Cholesterol-and-health.com.

Another important website for information in regards to traditional foods and cooking methods and nutrition is westonaprice.org.

Then its time to make your soup.