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Homemade Gold: Suzi Beber Treat Recipes that You Can Trust
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Our furkids' favorite homemade treat is made from Applegate Farms Natural
Organic Uncured Turkey or Chicken. Enjoy
Suzi Beber's healthy recipes. They are all corn, soy, and
wheat-flour, and yeast FREE!
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Blues' Basic Satin Balls
1 pound
ground beef or ground chicken (or a combination of ground meats) 3.25 ounces organic puffed rice 3.25 ounces large flake oats or oatmeal 1.25 ounces wheat germ 1 egg, with shell 1 packet Knox gelatin 2 tablespoons cold pressed olive oil (or other cold pressed oil, e.g.,
safflower, avocado) 2 tablespoons unsulphured blackstrap molasses (An extra egg can be used
in place of the molasses, if diarrhea is a concern.)
This can be served raw or baked. To
bake, preheat oven to 350F degrees, grease a small Pyrex, add all
ingredients, and bake for 35 minutes, then cut into squares, and store
in the refrigerator. This recipe can be easily doubled, and the addition
of approximately 1/4 cup fresh churned unsalted butter, makes it much
easier to incorporate all of the ingredients. |
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Easier than Pie, Baked
Granola Apples
4
apples (e.g., Macintosh, Delicious) 1 cup low fat granola* sprinkling of carob & cinnamon
*Make sure the granola you use has no added sugar or salt. Many health
food stores carry a variety of granolas for you to choose from. Preheat oven to 350°F.
Hollow out unpeeled apples. Firmly pack with granola. Place in a shallow
ungreased baking dish like a pie plate. Sprinkle with a pinch of
cinnamon and a pinch of carob powder as well. Bake uncovered in
preheated oven for 30 minutes, or until apples are tender. Let apples
cool to room temperature, then serve this tasty treat with a dollop of
goat milk yogurt or other yogurt of your choice. |
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Doggie Delights Barley
Casserole
1½ cups barley grits or pearl barley
6 tbsp finely grated carrot 1 large clove garlic, minced
2 cups goat cheese 3 large eggs 1 cup whole barley flour
1 cup other grain (e.g., organic brown rice flour, spelt, kamut )
Bring 3 cups of
filtered water to a boil. Add barley grits and carrot, bring back to a
boil, then put a lid on the pot, turn off the stove, and let the barley
absorb the water. When this is done, mix in garlic, grated goat cheese,
and eggs, and mix thoroughly. Add barley flour and other flour or whole
grain. Mix again. Then, you can either serve this, or, you can bake* the
mixture in a Pyrex dish. The end result is a casserole that can easily
be cut into squares and served at room temperature.
*Suggested baking time is 1
hour at 350°F.
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1
Bar None Power Bars 4 cups large oats 2 cups oatmeal (or grains such as millet, barley, kamut, spelt)
1 cup boiling filtered water (or ½ cup water with ½ cup pureed banana or
apple sauce) 6 tbsp cold pressed organic safflower oil 6 tbsp unsulphured blackstrap molasses
2 tbsp unpasteurized honey 4 eggs 1 cup dry fruit such as cranberries
1 freshly chopped apple 1 tbsp ground carob
Preheat oven to
350°F. Put all the ingredients into a large bowl. Mix with about 1 cup
of boiling water (or combination of water, banana, etc.) in order to
form a sticky dough. Place dough in a well greased baking pan or glass
Pyrex, and bake for approximately 45 minutes. You can test for
'doneness' by inserting a toothpick into the center—the
bars are ready if the toothpick comes out clean. Remove pan from oven
and score into squares. Cool completely on a wire rack before storing.
Note: This is a very easy recipe to double or triple. The bars freeze
beautifully, and can be shared by four footed and two footed pals alike.
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1
Bowwowlicious Brownies
1 cup yogurt 2 cups oat flour 2/3 cup filtered water 1 tsp pure vanilla extract 1 cup carob powder ½ cup finely chopped unsalted nuts (e.g., almonds, walnuts, etc.) 1 tsp baking powder
Preheat oven to 350°F.
Lightly grease a square cake pan. In a bowl combine the flour with the
water until you have a smooth consistency. Add the yogurt and mix well.
Add remaining ingredients, making sure that everything is well combined.
Pour into cake pan. Bake for approximately 25 minutes, or until the top
is dry and springs back when you touch it with a finger. Cool completely
before serving. Store in refrigerator or cut into small squares and
freeze. |
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Carob Truffles for Canine
Tummies
12 oz
package carob chips (found in most health food stores) 1 cup peanut butter, with no salt or sugar 1 cup oatmeal
In a double boiler melt the carob chips, stirring continually. Remove from
heat and add the peanut butter and oatmeal. Stir until the mixture
thickens enough to form balls in the palm of your hand. It may be
necessary to cool the mixture in the refrigerator first. Form balls and
roll or sprinkle with oatmeal. Transfer to airtight container and
refrigerate. Truffles are also wonderful as a frozen treat, especially
as the warm weather arrives.
As an alternative, you can spread the mixture out on a lightly greased
cookie sheet, cool completely in the refrigerator, and then score and
break into small nibble sized delectably delicious treats. |
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Carrot Cakes
1½ cups oat
flour 1 cup rolled oats 1 cup oat bran 1 tsp baking soda 1 tsp cinnamon 1 tsp ground carob 2 cups finely grated carrots, or you can use zucchini, or apples, or a
combination ½ cup sunflower seeds 1 beaten egg 3 tbsp cold pressed oil (e.g., safflower, olive, etc.) 1 cup chicken stock, apple juice, or filtered water
Preheat oven to 375°F.
Combine flour, oats, bran, baking soda, cinnamon, carob, carrots, and
sunflower seeds in a large bowl. Add beaten egg, oil, and chicken stock.
Make sure to mix all the ingredients well. Lightly grease mini muffin
tins. Fill tins with batter. Bake for 15 minutes or until a tooth pick
comes out clean from the center of a muffin. Remove muffins from the
oven and allow to cool completely before storing in an airtight
container or Ziploc bag. |
1
Crock Potting for your Dog 4
cups brown rice 3 pounds chicken, boneless, skinless chicken thighs (approx 18) 1 grated carrot ¼ cup chopped green beans 2 cloves garlic, finely minced or grated ½ tsp rosemary ½ tsp parsley 4 level tbsp bonemeal (available from health food stores) 3 tsp alfalfa
3 tsp kelp 12 cups filtered water
Add the rice first, followed by the carrot, beans and garlic. Then, mix
the bonemeal, rosemary, parsley, kelp, and alfalfa together, and
sprinkle the mixture on top of the rice and vegetables. Mix everything.
Then add the chicken and finally the filtered water. Keep in mind, for
any grain you use, use a 3:1 ratio, i.e., 1 cup grain to 3 cups water.
This amount makes sufficient food to feed 1 dog for 6 days or 2 dogs for
3 days.
There are two temperature settings. Low is recommended for slow all-day
cooking. One hour on High equals approximately 2 to 2½ hours on Low.
Select your cook setting depending on when you want the food to be
ready. Do not use your crock pot for storing foods, and do not reheat
foods in the crock pot. If you don't have a crock pot, you can use a big
soup pot to make this meal, or a clay baker.
Drizzle 1 tablespoon of oil onto your dog's food just
before serving (safflower, olive, canola, etc.). Make sure you buy the
best quality oil you can.
Interesting Notes: Alfalfa is rich in vitamins and minerals; fine tonic, kidney cleanser and
alkalinizer of the whole system. Rosemary is used in the treatment of
heart ailments; general heart tonic; good for high blood pressure,
headaches, nervous ailments; also a blood cleanser; good for gastritis.
Parsley is considered to be useful in cancer prevention and treatment.
It is beneficial to the urinary system and is used for bladder and
kidney complaints. It is full of iron, vitamin A, provitamin A, calcium
and phosphorus.
Now, if you decided that you like this combination, there are other things
you could do during the week, to ensure that your dog is getting a well
balanced diet. You could give 1 boiled chicken liver to your dog, 3 or 4
times a week. You could also feed 2 eggs per week. Additional liver is
important for a dog's calcium/phosphorus ratio and also provides
additional vitamins and minerals. |
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Frosty Paws
Use any one of these 6
groupings of ingredients!
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1 large 32
oz container of plain or vanilla yogurt 1 ripe banana 2 tbsp peanut butter, with no added salt or sugar 2 tbsp honey
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2 cups
melon (e.g., seedless watermelon, honeydew, or cantaloupe) 2 cups filtered water 2 tbsp honey
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1 large
container of plain yogurt 1 cup pure pumpkin puree 1/8 tsp carob powder (a big pinch)
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1 large
container of plain or fruit bottom yogurt 2 ripe bananas ¼ tsp pure vanilla extract |
2 cups
applesauce (that contains no sugar) 2 cups filtered water 1/8 tsp cinnamon (a big pinch)
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1 small
container of plain or vanilla yogurt 1 ripe banana 2 ounces (4 tbsp) filtered water |
Blend
ingredients using a food processor or blender. Freeze in ice cube trays
and then transfer to Ziploc freezer bags for easy storage. Molds can
also be used or small Dixie cups. If using the Dixie cups, fill the cups
2/3 full to allow for expansion. A large measuring cup makes filling
trays, cups, or molds very easy. Frosty Paws are great for teething
puppies.
Remember, you can use any kind or combination of fruits to make your
Frosty Paws, or use a medley of vegetables instead. Banana strawberry is
a yummy combination, or how about fresh cranberries, or one of the very
best sources of antioxidants . . . blueberries.
Did you know that ...
In place of regular yogurt, why not give goat
milk yogurt a try. Goat milk has 13% less lactose than cow milk, and
because its milk particles are small, goat milk is very easy to digest.
Goat milk fatty acids have a unique metabolic ability to limit
cholesterol deposits in body tissues. Compared to cow's milk, goat milk
has similar amounts of protein, fat, iron, vitamin C, and vitamin D, but
has more natural vitamin A, and more vitamin B.
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1
Fruit 'n' Oats
½ cup rolled
oats (not instant) 8 ounces whole milk yogurt ¼ cup fruit (e.g., bananas, blueberries, or
strawberries)
Place rolled oats in a bowl. Add yogurt. Add fruit. Mix well.
Soak
overnight in the refrigerator and serve in the morning. For recipes
to make your own yogurt at home,
click here. |
1
Holiday Carob Chews
½ cup unsweetened
granola 2 tbsp ground carob 3½ cups oat flour 2 cups filtered water
* * * * * * milk extra granola or oatmeal, for rolling
Combine all except the extra granola or oatmeal and milk. Make small balls—the
size of a truffles, dip in milk, and then roll in granola. Place on
ungreased cookie sheet, and bake for 20 minutes. Turn off oven and allow
chews to cool completely before storing them in an airtight container.
These tempting treats freeze beautifully, and there are lots of wags and
woofs out there who actually prefer them freshly frozen. And, don't
forget . . . carob is great for digestion. |
1
Mini Dog Muffins
1¼ cups rice or
barley flour ¼ cup oat flour 2 tsp baking powder ½ tsp baking soda
1 tsp dried oregano ¼ cup butter ¼ pound of grated cheese (e.g. cheddar) 1 cup plain yogurt (goat yogurt if available) ¼ cup chicken stock (or beef stock, vegetable stock, water, or milk)
1 egg 2 tsp blackstrap molasses
Preheat oven to
375°F.
Lightly coat a mini muffin pan with vegetable oil spray. Blend the dry
ingredients in a bowl. Melt butter in microwave or on stove and place in
separate bowl, adding yogurt and chicken stock and then blending well.
Beat in egg and molasses. Add this wet mixture to dry ingredients and
stir until moistened. Fold in cheese. Fill muffin tins. Bake for 10 to
15 minutes and then cool on rack. These muffins should be stored in the
refrigerator and also freeze well. |
1
Morning Glory Pup Muffins
Combine the
following dry ingredients: 1 cup unbleached all
purpose flour 1 cup oat flour 2 tsp baking soda 2 tsp cinnamon 1 tsp carob powder
Then add: 2 cups grated carrots 1 cup fresh or frozen cranberries (chopped) ½ cup coconut 1 apple, grated
In another bowl, beat the
following: 2 eggs 1 cup cold pressed safflower oil (or other cold pressed oil of your
choice)
Stir oil mixture into flour/carrot mixture until batter is just combined.
Spoon into well greased mini muffin tray, filling each muffin cup to the
¾ mark. Bake in a 350°F
oven for 15 minutes. If you use a regular sized muffin tray, this recipe
will make 18 regular sized muffins. These muffins freeze beautifully. |
1
Pumpkin Cranberry Muffins
2 eggs ½ cup organic safflower oil (or other cold pressed oil) 1 cup pumpkin puree (e.g., Stokely Pure Pumpkin) 1½ cups oat or barley flour 1½ tsp cinnamon
1 tsp ground carob 1 tsp baking powder
1 tsp baking soda
1 cup finely chopped fresh cranberries
Preheat oven to 375°F.
Combine eggs, oil, and pumpkin puree. Blend thoroughly. Add dry
ingredients and blend until smooth. Add finely chopped cranberries.
Lightly grease mini muffin tins and fill each with batter. Bake in
preheated oven for 15 minutes. Cool completely on rack before storing in
an airtight container or Ziploc bag. These muffins freeze beautifully.
This recipe makes 34 mini muffins. |
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Pup-Puffs
4 eggs 1 cup goat milk, or other whole milk
2/3 cup barley or oat flour ½ cup grated parmesan or cheddar cheese
1 finely grated garlic clove
Preheat oven to 425°F.
Lightly grease a muffin tin pan. You can either use a pan that holds 12
regular muffins, but a 24 muffin mini pan is preferred for recipes like
this. In a large bowl beat together the eggs and the milk. Add the flour
and cheese, beating until all ingredients are well blended. A food
processor or blender can be used for this step. Spoon batter into
prepared muffin tin, filling cups 2/3 full. Bake in preheated oven for
30 to 25 minutes until the Pup Puffs are lightly browned on top. Cool
completely before storing. This recipe can easily be doubled and they
freeze well. |
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Tsimmes
3½ lbs sweet
potatoes or yams (or a combination) 2 large carrots, sliced 1 large apple, sliced
2 cups chopped dried apricots 3 to 4 tbsp fresh lemon juice ½ tsp cinnamon 2/3 cup fresh orange juice
1 cup apple juice
Preheat oven to 350°F.
Peel the sweet potatoes and/or yams and cut them into one-inch pieces.
Place them in a large bowl and add all the remaining ingredients,
tossing until nicely combined. Don't worry if it's not perfectly
uniform. Transfer to a 2-quart casserole or equivalent baking pan (or 9"
x 13" Pyrex) and cover with foil. Bake for 1½ to 2 hours or until
everything is very tender and indistinguishable from everything else. (Tsimmes
is a festive Jewish dish that combines vegetables and fruit, and savory
with tart and sweet.) |
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