Dogs deserve good food too!

I am dedicating this weeks post to my dog Murphy and anyone else who has decided to start cooking for their dogs or cats. After watching a documentary on cbc and discovering some dog food nutrition labels could be compared to that of a leather boot, I decide it was the right thing to do so..... here it is one of the many recipes I use to ensure Murph has a great healthy life and stays around for a good long time.....

I want to come back as my dog.

1 lb of stewing beef 

1 clove of garlic

2 whole carrots

1 beet

2 stalks of celery

4 florets of broccoli

1 tomato

1/2 cup of apple sauce

1/4 cup of parsley

1/4 cup of cilantro

1 cup of cooked brown rice

1tsp of sunflower oil

1 tsp of coconut oil

Saute beef in a pan with the garlic and set aside to let cool. process all the vegetables until desired consistency, I leave Murphy's really chunky to help keep his teeth sparkly. 

In a bowl add rice and processed vegetables. Once the meat has cooled cut it up into bite size chunks, you may not need to at all depending on the size of dog and add to bowl.

 Add the apple sauce and toss to coat. Store in a sealed container in the fridge for up to five days. You can also double this recipe and freeze half if you don't want to cook more than once a week.

Love u Murph. 

Organic Chicken Stock

Once you have enjoyed a beautiful organic chicken dinner and are in the process of cleaning up throw the bones and all the juices from the pan in your slow cooker and add:

a handful of celery leaves
2 ribs of celery,diced
2 diced carrots
1 spanish onion,diced
1 clove of garlic
1 bay leaf
1 tsp of celtic sea salt

1 tbsp of lemon juice (added later)

To make this a painless recipe you can dice all the vegetables and add them to your slow cooker along with the salt while the chicken is cooking. Then add the bones and juices from the pan after dinner and fill you crock with water leaving room for a simmer.

Simmer the stock on low over night. In the morning crack the bones and add the lemon juice. The lemon juice draws the vitamins and minerals out of the bones and into the stock, this step is why we like to use organic chicken and also establishes the difference between making a good soup and a fantastic soup.

After a few hours turn off your slow cooker and strain the stock into a large bowl, let it drip and cool. Once the pulp has cooled squeeze it and let those juices drip into the bowl, all the best vitamins are in that pulp. Discard dry pulp.

Pour into 2 cup freezer containers, I would not use glass, every time I have tried this they bust on the bottom, not sure why? Those ziploc containers with the twist off lid work really well and they hold exactly 2 cups. Freeze and use with 6 weeks.

Make soup!

Note of interest: According to Sam Graci, using celtic sea salt as opposed to other kinds, increases the amount of vitamins and minerals accessible, as opposed to raising your blood pressure. So use it.

xo