RICE AND MINCED BEEF

Ingredients:
4 ounces (120g) minced beef. 4 ounces (120g) cooked rice. 1 egg 4 ounces (120g) finely grated vegetables. (zucchini, peas, eggplant, chicory) 2 tbsp whisked cod oil. 1 tbsp. sunflower seeds.
Preparation:
Cook the rice through in water. Mix all ingredients. Make small heaps of 2 inches (5cm) in diameter and press flat on a greased baking tray. Bake for 30 min. at 300º F (150ºC) in a convection oven. A few herbs can also be added.

WHOLE GRAIN NOODLES WITH FISH
Ingredients:
8 ounces (240g) finely chopped fish
8 ounces (240g) whole grain noodles
4 ounces (120g) finely grated vegetables (beetroot,
carrots, zucchini)
2 ounces (60g) grated cheese
2 tbsp. whisked cod oil
2 tbsp. finely chopped herbs
a few finely chopped salad leaves
Preparation:
Cook the whole grain noodles through in water and strain. Mix in cheese immediately so it melts. Mix all ingredients together. The dish can also be prepared with beef, ox tongue, ox heart.

TUNA ROLLS
Ingredients:
FOR THE DOUGH:
4 ounces (120g) whole grain wheat flour or
whole grain spelt flour
1 tbsp. starch
2 ounces (60ml) water
oil from a can of tuna (6 ounces(180g) tinned weight)

FOR THE FILLING:
1 can of tuna, drained, 1 egg, 1 tbsp. starch

Preparation:
FOR THE DOUGH:
Knead all of the ingredients into a stiff dough.
Wrap in plastic wrap and leave to rest
for ½ hour in the refrigerator.

FOR THE FILLING:

Process the ingredients for the tuna filling with the food processor or a mashing rotor to create a homogeneous mass. Roll the dough out thinly into a rectangle with a rolling pin on a floured surface.

Then distribute the filling onto the dough base. Leave a thin strip along the edge of the dough base free of filling. Moisten the free dough edge with water. Roll the dough base into a solid roll and press the edges of the dough together firmly.

 Cut the roll with a sharp knife into pieces that are 0.5 cm thick. Bake for approx 40 minutes at 325º F (160º C) on a baking tray. Then leave to dry further, ideally overnight, in the oven that has been turned off. Store cakes in the refrigerator.
 

POTATOES WITH TURKEY
Ingredients:
8 ounces (240g) turkey, 1 egg
5 medium-sized, cooked potatoes 4 ounces 120g vegetables
(zucchini, fennel, soya shoots, chicory)
2 tbsp. finely chopped herbs (savory, parsley)

Preparation:
Puree the potatoes with the egg and the finely chopped herbs using the food processor. Finely grate the vegetables. Cut the raw turkey into cubes. Mix all of the ingredients together. Make small heaps 3 inches of (8 cm) in diameter and press flat on a greased baking tray. Bake at 300º F (150º C) in a convection oven. The potato skins should also be used as they contain many nutrients.
 

RICE WITH POULTRY
Ingredients:
8 ounces (240g) whole grain rice
4 ounces (120g) spinach
2 ounces (60g) finely chopped fennel
8 ounces (240g) poultry cut into cubes
2 ounces (50g) grated cheese
4 ounces (120ml) cream
1 ounce (30g) coconut flakes
2 tbsp. finely chopped herbs

Preparation:
Mix the ingredients together and place
in a greased casserole. Baking time: 30 minutes at
300º F (150º C) The same amount of millet can be used instead of rice. Always cook the millet well, as otherwise the hard shell containing much silicic acid cannot be digested by the dog.

LITTLE HEROS
Calcium cakes for young dogs

Ingredients:
12 ounces (360g) whole grain wheat flour or whole grain spelt flour
4 ounces (120g) oat flakes
1 tbsp. beer yeast or ground yeast tablets
1 ounce (30g) fresh parsley
3 cups water 1 tbsp. calcium carbonate (from drugstore)
1 tbsp. sunflower oil

Preparation:
Mix the dry ingredients together. Add the oil and approx. 3 cups of water. Work into a smooth dough. Roll out dough and cut out shapes. Bake at 350º F (180º C) for approx. 20 minutes. Turn off oven and allow to cool completely in oven.

DOG CAKES
WITH BEEF MARROW

Ingredients:
6 marrow bones, approx. 3-5 cm thick
4 ounces (for approx. 120g beef marrow)
1 teasp. olive oil
8 ounces 240g whole grain wheat flour or whole grain spelt flour
1-2 tbsp. water 5-8 mint leaves

Preparation:
Remove the marrow from the bones. Finely chop the mint leaves. Knead all ingredients to a stiff dough in a bowl. Roll out to a thickness of 1/4 or 1/2 inch on a floured work surface.
Using a cutter, cut out small hearts.
Bake at 325º F (160º C) for approx. 30 minutes until the cakes are light brown.
Allow to dry well on a wire rack in the oven, with the door left open.