More Healthy Dog Treat Recipes

Ingredients

• 1 1/4 pounds meaty Lamb shank chops, or 1 1/4 pounds of meaty Lamb shoulder chops, or 2 medium short-end Lamb shanks (makes Fantastic gravy) — or any meaty scrag ends of mutton with some bone for flavor. (Yield should be approx. 3/4 to 1 pound of meat, after deboning).
• 900 grams (1 pound) potato flour (found at health food stores or organic/health section of supermarkets like Loblaws and Dominion in Canada, or Shaw’s or Hannaford here in New England).
• 3 large cloves of fresh garlic (grated or chopped).
• 1 teaspoon of rosemary leaves (fresh or dried).
• 1 cup loosely packed with finely-chopped, fresh parsley (remove stems).
• 3 large organic or free-range eggs. (If your dog has an egg allergy, just leave out eggs, but up Lamb portion by 1/4 pound, plus up the simmering spring gravy water by 1/4 cup ).
• 1 tablespoon extra-virgin olive oil.
• 1 and 1/2 cups of spring water for simmering.
• Extra Spring water for making dough.

Directions

1. On stove-top, using a heavy-bottomed saucepan that has a tight-fitting lid, lightly brown Lamb chops or shanks in the olive oil with chopped garlic plus rosemary.
2. Add 1 and 1/2 cups of spring water, bring to boil, then turn down heat to Low/Low- Med. Fit pot-lid on tightly.
3. Simmer for an hour or more until Lamb meat parts easily from the bone.
4. Save all Lamb/garlicky/rosemary gravy from pot — allowing it to cool to room temp.
5. Meanwhile, remove all meat from Lamb bones (poke out any marrow from Lamb shank bones — add to gravy). Discard cooked bones’ – do not feed to dogs.
6. Chop up Lamb meat finely. (Food-processor savvies can prepare most of this in the food mixer.
7. In a large bowl, add ‘n mix chopped parsley to potato flour, saving a wee bit of flour for rolling-out bikkies.
8. Then add ‘n mix finely chopped, de-boned Lamb meat.
9. Whisk up eggs — then add to mixture.
10. Next, add cooled Lamb gravy.
11. Mix up everything well — gradually adding extra spring water –(Carefully)– until you have a thick-not-mushy, pliable, workable cookie dough.
12. On a potato-floured board, roll out dough, into desired thickness. With cookie cutters or knife, cut into desired shapes and sizes, pricking each with a fork (or make small thumb imprint balls ).
13. Place on non-stick cookie sheets in a preheated oven at 350 degrees F.
14. Bake until golden brown and crispy. Baking time will vary according to oven styles, bikkie thickness, size and shape, plus how crunchy you want the bikkies.
15. When ready, cool and store in a sealed container in fridge — Keeps for a couple of weeks.

Ingredients

• 1 ½ kilos meaty Beef bones
• ½ cup water
• 1 cup baby cabbage chopped
• 1 cup celery chopped
• 1 cup carrots chopped
• ¼ cup tomato paste or blended tomatoes (about 3 – 4 tomatoes)
• 4 strings parsley
• salt
• 2 liters

Directions

Put the Beef bones in a big roasting pan and roast them during 1 hour. Turn them every so often so they brown on all sides. Once done, drain out the fat.

Put the roaster on the stove top burner and turn the stove on at medium heat. Add in ½ cup of water and loosen up the meat from roaster. Make sure to loosen all the browned bits left on the roaster. Keep all these drippings.

In a large pot, heat up the oil over medium heat. Add in the baby cabbage , celery, and the carrots, cook the baby cabbage too until they are transparent, make sure to stir constantly. Add in the roasted Beef bones, the reserved dripping from the roaster, tomato paste, parsley, salt, and the water.

Bring all these ingredients to a boil over high heat and let it simmer covered for 2 hours.

To use as a broth, strain the whole mixture, let it cool, and refrigerate. Take off any fat from the surface and either refrigerate this or freeze it.

To make soup, take out the Beef bones, and pour the vegetables over some kibbles.

Ingredients

• 3 to 4 Chicken breasts (no bone, no skin)
• 1 1/2 cups non-sticky rice (we use basmati)

Directions

Fully cook chicken breasts. Cut into tip of the finger size pieces. Reserve the juice for the first meal. Steam the rice until fully cooked. Combine the Chicken and rice. Add a pinch of salt if you didn’t already salt the rice. Add any other seasoning your dog likes.

When ready to feed the dogs, combine half their recommended kibble with sufficient Chicken/rice mixture to make up about 1/3 their ration. Make up the rest with fat free cottage cheese.

This makes a very low fat diet, typically less than 10%. You can add vegetable fats or fish oil to improve vitamin absorption, but do be sparing. In the first batch of food, add the cooking juices from the Chicken to the kibble.

This recipe makes enough food for several feedings, so don’t put the Chicken drippings in the storage container: it will only hasten spoilage. Also, don’t leave the mix down: it will spoil very fast.

Ingredients

• 1 cup raw rice
• 1 ½ quarts water
• 1 tablespoon vegetable oil
• 1 cup 2.5 cm pieces of Swiss chard
• 1 spring baby cabbage chopped finely
• ½ cup cooked meet or Chicken chopped
• ½ teaspoon fresh grated ginger
• ½ teaspoon tamari sauce
• ½ tablespoon sesame seed oil

Directions

Boil rice and water in a large saucepan over medium heat.

Turn down heat and simmer rice, cover it and let it simmer during 30 minutes.

Heat up vegetable oil in a large skillet and then add in the Swiss chard and spring baby cabbage and stir fry these during 1 – 2 minutes. Put these stir fried vegetables into the pan with rice. Add in the chopped meat or Chicken, ginger, tamari, and the sesame seed oil.

Turn up the heat and bring rice mixture to a boil, stirring constantly. Turn heat down and cook during 20 – 30 minutes more.