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gloria's bird bread
There are two mixtures that will be combined: The dry mix and the wet mix. Prepare the dry mix in a large mixing bowl. Prepare the wet mix in a two quart blender or vita-mixer.
Dry Mix: Don't bother sifting or measuring real carefully. Just scoop and dump the ingredients into the bowl.
- ground flax seed - 1/2 cup. ( tip: grind while processor is still dry before making wet mix. Do not get flax seed wet until you are ready to add the wet mix to the dry mix because it is high in muco-polysaccharides, which form a sticky gel when moistened.)
- ground nuts - 1/2 cup (walnuts, pecans, brazils, almonds)
- whole wheat flour -
- two cups oatmeal -
- one cup wheat germ -
- one cup corn meal -
- one cup whey protein or soy milk powder -
- one cup soy flour -
- one cup unprocessed millers bran -
- one cup soy lecithin -
- 1/3 cup oil - 1/2 cup (do NOT use fragile oils that are easily damaged by heat, like flax, borage, evening primrose. Best oils to use would be coconut or olive oil. Safflower, sunflower, and corn are high in Omega 6 fatty acids, which birds already obtain from their diets and have been implicated in exacerbating some inflammatory diseases.)
Don't worry if you don't have all the flour ingredients. Just increase any of the others to substitute.
Wet Mix:
- Base eggs- 6 including shells
- carrots - two cups cut into inch pieces
- bananas-
- one peeled apple - one large cut into inch pieces
- To the wet base, process-in of the following mixtures:
Italian tomato - 1 medium spinach - 1 1/2 cups fresh leaves bell pepper - 1/2 cup zucchini - 1 cup spaghetti squash - 1 cup garlic - 3 cloves green beans - 1 cup 1/4 cup fresh basil or 1 tsp dry basil or italian seasoning parmesan cheese - 1/2 cup
Zesty Garden celery - 1 stalk corn - 1 cup bell pepper - 1/2 cup broccoli - 1 cup leafy greens - 1 1/2 cup (kale, turnip, beet, mustard) chives - 1/4 cup green peas - 1 cup 1/4 cup dill weed 1 tsp garden seasoning (rosemary, basil, etc)
Mexican tomato - 1 medium corn - 1 cup bell pepper - 1/2 cup jalapeno pepper - 1 garlic - 3 cloves jicama - 1 cup (omit ?) winter squash - 1 cup (acorn, butternut, etc) cooked pinto beans - 1 cup 1 tsp chili powder 1 tsp oregano powder
Golden Harvest apple - 1 more winter squash - 1 cup (acorn, butternut, pumpkin) yellow fruit - 1 cup (peach, apricot, nectarine, cantaloupe) If using canned, be sure to drain and rinse off sugar. nutmeg -1 tsp ginger - 1 tsp cinnamon - 1 tsp
Merry Berry apple - 1 more strawberries - 1 cup kiwi - 1 cup or either blueberries or cherries 1 cup and raspberry or blackberries 1 cup or cranberries and orange 1 cup each spinach - 1 1/2 cup tofu - 1 lb nutmeg 1- tsp
Citrus Delight apple - 1 more orange - 1 (include peel, wash well) grapefruit - 1/2 (no peel or bitter section) lemon - zest of 1 and juice lime - zest of 1 and juice kale - 1 1/2 cup lemon grass 1/2 cup or 1 tsp powder tofu - 1 lb allspice - 1 tsp
Sweet Heat apple - 1 more -pineapple - one can in its own juice. If in syrup, then you must drain and rinse all the syrup out of the fruit before processing. jalapeno peppers -whole fresh - about 5 large or 8 small. Just remove stems and wash.
Turn on blender or vita mixer and process until you achieve a thick puree that has some visible small pieces of the contents. If too thick, add a bit of milk or water. Directions: Add wet mix to the dry mix in the mixing bowl. Mix thoroughly. You should have a cookie dough consistency. If too wet, add a bit of flour...doesn't matter which kind. Spread onto a lipped cookie sheet that has been well sprayed with cooking oil. Bake in 300 or 350 degree oven until knife or toothpick comes out clean, about 30-40 minutes. The wetter the mix, the longer it will take to bake. This batch might make two sheets depending on the size of the sheet. This will provide approximately 80 one-inch cubes of bird-bread.
Susan Carter's Home Made Avi-Cakes
I mix even amounts like
- 2 cups crushed cereal..... (Cheerios or Shredded Wheat..)
- 2 cups crushed pellets if you use them I use instant oatmeal or the two types of cereal (I don't like pellets but lots of people feed them)
- 2 cups assorted seeds.....
- add honey..... about 1 and a quarter cups of Honey.... stir till mixture is wet but not dripping. You may need to adjust the honey. you can also use corn syrup if you don't like the honey....
then pour it onto a cookie sheet, spread it out and bake at very low.... like 200 - 225 for about 45 minutes... about half way through cooking I usually score them it makes it easier to cut them when done... you can also shape these around craft sticks with a hole drilled at one end for a hanging treat in the cage....these make terrific stocking stuffers or birthday gifts for the birds.... My birds go crazy for these....
Susan
Essene Bread
From Linda Essene Bread Recipes
1. Such a Sunny Rye Bread
by Elysa Markowitz:
ingredients: 4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours) [I sprout closer to 12 hours than to 24.] 2* cups sunflower seeds (soaked 8-12 hours, rinsed) 2-1/2 teaspoons ground caraway seeds 2-1/2 teaspoons ground dill seed 2 teaspoons vege-sal or Spike
*measurements of sprouted rye berries & soaked sunflower seeds are after they've been soaked and sprouted (rye berries) or soaked (sunflower seeds). If you're a regular sprouter you'll easily be able to coordinate the sunflower seeds and the rye berries - I soak the rye berries for 8-12 hours, then rinse them, then leave them to sprout and at that point soak the sunflower seeds so that the sunflower seeds are soaking 8-12 hours while the rye berries are sprouting approx. 12 hours.
preparation: 1.Put all ingredients in a bowl and stir to distribute spices. 2.Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing). 3.Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves.
The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting - a little like rye-sourdough.
2. Wheat Essene Bread with Raisins and Dates
(I think this is from Light Eating from Survival except in LEFS she doesn't give any measurements.)
2 cups sprouted wheat berries (with little tails - less than 1/4 inch long) 1/2 cup chopped dates 1/2 cup soaked raisins
Preparation: 1.Stir all ingredients together. 2.Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing). 3.Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 small loaves.
The resulting bread is crunchy on outside, moist on inside and sweet. We use a Harvest Savor dehydrator from Vita-Mix - results have been great - it doesn't have a temp control and I don't remember what the max temp is - less than 108though - it feels barely warm to the touch even after it's been on or 2 days. Nice thing about these recipes is that I've also dehydrated them in the sun with great results. Happy essene-ing. Any questions, please ask.
Ezechial Bread
The Recipe 2-1/2 cups wheat (hardturkey red) 1-1/2 cups rye (whole grain) 1/2 cup barley (whole and hulled) 1/4 cup millet (whole and hulled) 1/4 cup lentils (green preferred) 2 tbsp. great northern beans 2 tbsp. red kidney beans 2 tbsp. pinto beans
Stir the above ingredients very well.
Grind in flour mill. (The flour should be the consistency of regular flour. Course flour may cause digestion problems.)
Measure into mixing bowl: 2 cups lukewarm water (110 degrees- 115 degrees)
Add, stirring to dissolve: 2 tsp. honey 2 T. Red Star yeast or 4 T. other brand of dry, active yeast.
Set aside and let yeast grow 3 to 5 minutes.
Into a large bowl combine: Flour 2 tsp sea salt (coarse--not highly processed)
Stir and add: 1/2 cup oil 1 cup honey 2 cups water
Add yeast to above mixture. stir until well mixed.
Add more water if necessary (1/2 to 1 cup) to make moist drop cookie-type dough. (Too much water requires longer baking time--too little water results in a dryer bread.)
Spread out evenly on an oiled 9"x 13" x 2" pan. Let rise in warm place for 1 hour.
Bake: 350 degrees for 30 to 45 minutes.
When cool cut, freeze, and use as needed. Possible additions:
Blueberry/ Banana 17 oz. can blueberries (use juice instead of water in recipe 2 ripe bananas, mashed
Banana/Nut 3 ripe bananas, mashed 3/4 cup walnuts or pecans
Raisin/Pecan 3/4 cup raisins 3/4 cup pecans
Apple/Raisin 1 large apple, grated 3/4 cup raisins
Pineapple/Walnut 20 oz. pineapple ( use juice instead of water in recipe) 3/4 cup walnuts
Date/Nut 1 cup chopped dates 3/4 cup walnuts or pecans
Molasses decrease honey by 1/4 cup add 1/4 cup Blackstrap Molasses (note: this can be high in iron)*
Please visit Raw Foods Website for more ideas.
Margie's Mash
The mash is: sprouted pigeon seed, sprouted sunflower seeds, cooked rice, cooked whole corn, and cooked pigeon seed. To this I add a few frozen, then thawed peas and raw cut up carrots.
One of the things that I use in my mash mix is my Parrot Deli which consists of, carrot powder, alfalfa powder, granulated garlic, beet juice all into 1/2 cup of Aloe Detox. I use this about 2 times a week instead of their regular vitamin/mineral supplement. It has a lot of good things in it.
Margie Adams Pompano Beach, Florida
Margie's Handfeeding Formula
I use an old formula that I got from a friend when I bought my first pair of Suns and they were still handfeeding. Hubby and I went down for lessons in how to handfeed our babies. The formula is as follows: The only thing I do different is I do use baby creamed corn, but for the yellow veggie, I use human veggies, like beets, carrots, sweet potatoes, etc. and the same with the green veggies, like peas, green beans. I take a can of the veggie put it in the blender with the water that comes in the can and make a puree. I put this in baby food jars or small plastic jars and freeze until I need to use.
54 Zupreem parrot biscuits (you can also half the recipe, I do a lot) 6 cups of HOT or boiling water 2 heaping tbsp of creamy peanut butter
This I put in a pot on the stove and cook at boiling for 6 minutes then:
Add: 3 tbsps. of Nutri-Start 1 jar each of yellow baby veggie, one jar of green baby veggie, 1 jar of creamed corn, 1 jar of applesauce (I use a natural applesauce for humans). 1 tbsp of Ornabac.
Put all in a blender and blend. I put in either small plastic boxes for freezing or in airtight canning jars. Once unfrozen use within 24 hours. The longest I use is 3 days.
That's it.
When ready to use, just pour in your feeding container, add a bit of water if needed to make the right consistency, and feed. My guys love it, and they are all healthy and big, with no slow crop problems.
Tip: I use my drinking water that I use for all my birds when I add water to thicken the formula so the babies are getting a bit of ACV and garlic.
Margie Adams Pompano Beach, Florida
Sugar Free Bird Bread
From: "The Ulmers"
1 cup corn meal 1 cup whole wheat flour 1 T baking powder shaved cuttlebone (optional)
1 egg 3/4 cup unsweetened apple or orange juice 1 jar baby food vegies or fruit 1 cup thawed frozen mixed veggies
Blend wet ingredients in blender, add to dry. Bake at 350 for 30 minutes or until knife comes out clean.
I vary the goodies I add - fruits, mashed banana, wheat germ, peanut butter, etc. Liz
Pat's Quinoa Recipe
Quinoa is available in lots of different forms. this morning the fids had the pasta form along with their morning veggies. Sometimes I use it in making birdie bread (it comes as a flour.) And, here is a recipe that I got from a health practitioner a number of years ago. I love it and so do the birds. If I'm making it just for the birds, I sometimes alter it - maybe add some brazil nuts for selenium or some sesame seeds.
Razzle Dazzle Grain Pudding
3 c. apple juice 1/4 c. oat groats 1/2 c quinoa 1/2 c. millet 1/4 c Raisins (optional) 1/4 c. almonds, chopped 1/4 teas. cinnamon 1/8 teas. sea salt
Place all the ingredients in a pot. Cover and bring to a boil. Reduce heat and simmer for 30 minutes or until the cereal is creamy. Toward the end of the cooking time, stir occasionally to prevent scorching.
The makes up enough for several days, depending on your appetite and the fids, so you can make it ahead and then just heat it up on work days. This is the original recipe, as I got it. However, I find it a little sweet for me, so instead of all apple juice, I usually make it half juice and half water. You can vary the proportion according to your taste buds. I also don't think the small amount of salt in it is harmful, but you can always leave it out if you're worried. Bon appetite!
Pat Aurora (dusky pi)
Gudrun's Quinoa
RecipeI usually cook it for about 15 min, then I put some vegetables in the food blender and get them very fine, add that and some peanut butter, orange juice or other juice and dry it up with some flakes. This way I got over 200 birds from being a seed junky to eating veggies. The nice thing is that after a while they start eating the veggies by themselves. It seemed that this is a way to develop their taste for veggies or whatever you want them to eat. It is also a good way to hide supplements, like kelp, fax seed oil, etc. My budgies get the quinoa seed dry and like them a lot.
Pamela Clark's Quinoa Recipe
½ cup quinoa 1 cup water 1 cup grated yams, sweet potatoes or carrots fresh corn kernels cut from one cob corn or ½ cup frozen corn ½ cup grated broccoli or other finely chopped dark green leafy vegetable ¼ cup grated Brazil nuts ¼ cup unhulled sesame seed ¼ cup canary seed mix ¼ cup Abba Green 92 nestling food (optional) 1 teaspoon Udo’s Oil Blend or other oil blend high in EFAs (optional)
Bring water to a boil and add quinoa. Bring back to boil, cover, turn heat to low and simmer for 5 minutes. Add yams on top of cooking quinoa, cover again and cook for 10 minutes longer or until liquid is absorbed. Turn into a bowl, add other ingredients and mix gently. Serve warm (no hotter than 110 degrees) or at room temperature.
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