The pet food industry has been selling consumers a whole lot of toxic foods, if Ann N. Martin, author of Foods Pets Die For: Shocking Facts about Pet Food, is to be believed. For example, did you know that unless you take home your deceased pet and either cremate or bury them yourself, your vet sells them to pet food companies? Or that much of the ingredients in dog food is fecal matter, restaurant waste–such as styrofoam trays and diseased animals? Is it any wonder why our dogs and cats are starting to develop the same illnesses as humans?
According to animal trainer and author Pamela Dennison, once she had learned what was really in dog food, she switched to feeding her dogs a mostly raw food diet. Making sure that your dog receives a balance of protein, essential fatty acids, carbohydrates, vegetables, fruits, vitamins and minerals from your home cooking may prove a challenge, but here are 5 recipes you can easily prepare to support your pets health.
Pumpkin Sardine Dinner (Makes 5 cups)
1 29-ounce can pumpkin (alternate with cooked butternut squash or sweet potato)
1 cup frozen spinach, defrosted
1/3 cup flaxseed meal
2 3.75-ounce cans sardines (water packed, drained)
Combine ingredients in a glass bowl and mix well using either a potato masher or a large fork to ensure breaking down the sardines. Cover and refrigerate between servings.
Banana Yogurt Smoothie (Makes 1 cup)
1/2 ripe banana, peeled
¼ cup blueberries
½ cup unsweetened yogurt
1 teaspoon honey
1 tablespoon flaxseed meal
Mash together ingredients in a bowl and serve immediately.
Lamb Stew (Makes 8 cups)
1 pound lamb neck and shoulder pieces
6 cups water
3 carrots diced
1 sweet potato, peeled, diced
2 cups cooked brown rice
Combine the lamb and water in a medium saucepan and simmer for 20 minutes. Remove lamb and cool before removing meat from the bone. Discard the bone and return the lamb to the pot with the remaining ingredients. Return to a simmer and cook until vegetables are tender, about 15 minutes. Cool and mash before serving. Freeze in serving portions and defrost as needed.
2 6-ounce cans tuna OR 1 14-ounce can salmon (do not drain either)
1 1/2 cup whole wheat or spelt flour
1 tablespoon granulated garlic
2 eggs, lightly beaten
¼ cup grated Parmesan cheese
Pre-heat oven to 350F degrees. Pulse ingredients together in a food processor. Spray a 9×9 pan with oil and add tuna mixture. Bake for 20 minutes, remove and cool. Freezes beautifully and will keep unfrozen in refrigerator for 3-4 days. CAUTION: do not refreeze any leftovers!
Salmon Brownie Treats
1 10-ounce can salmon, not drained
3 cloves garlic
3 cups spelt, oat or quinoa flour .
Pre-heat oven to 350F degrees. Combine salmon and garlic in a food processor and pulse to combine. Add the flour and continue to pulse until a ball of dough forms. Remove from processor and place between two layers of wax paper then roll out to half an inch thick. Place on a cookie sheet and score into small squares. Bake 10-15 minutes.