1 Tsp. Turmeric
2 cinnamon sticks
1 cup cooked quinoa
1 cup cooked garbanzo beans
1 sweet potato (steamed)
1 Delicata Squash (raw) chopped
1/2 small pumpkin (raw) chopped
Kale (raw) chopped from garden
Carrots (raw) chopped ^
1 small red cabbage
1 Large red pepper
16oz. Organic frozen veggies
1/2 cup fresh blueberries
1 cup chopped dried papaya & cherries (any dried fruit should be unsulphured, with no processed sugar)
1 cup pepitas (raw pumpkin seeds)
I soak any grains I use over night
To Start: bring pot of water to boil. Add the Kamut, turmeric & 1 stick of cinnamon, stir well. When the water starts to boil again, lower heat to medium. Cook for 30 minutes.
Cook the quinoa per directions (about 15 minutes on simmer). Steam the sweet potato for about 25 minutes or until tender but not mushy.
Drain the Kamut after 30 minutes so it will not continue to cook, birds really enjoy it slightly crunchy.
I chop my raw veggies individual & toss in a big bowl.
The other stick of cinnamon I toss in the food processor.
When grains are drained & a bit cooled, add to big bowl, add remaining ingredients (frozen vegetables, pepitas, garbanzo beans, dried fruit. Lightly toss together. I also add Herb Salad & unhulled sesame seeds to dry my chop up.
This recipe is versatile. Add or subtract things that your bird may enjoy. If your bird is reluctant to eating fresh foods, find the ingredient that is their favorite, and put extra amounts to encourage interest. After they are eating it regularly, you can change the proportions to insure that they are eating the variety intended.
I always change my ingredients each time I make anything for my birds. The goal is to make sure that every ingredient in your parrot’s diet has nutritional value.
Feathered Angels 