Recipe Pages

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
wheat germ - 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 canola 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:

Susan Carter's Home Made Avi-Cakes

Homemade Avicakes...

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:

                        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:

  Please visit 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 

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)

I 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.

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.