Beans
By Corrina St Croix Atlantic Sky Aviary1 cup mixed beans (whole green peas, whole yellow peas, navy beans, pink beans, small red beans, pinto beans, kidney beans, black eyed peas, green lentils, red lentils) any combination
Wash and soak beans in cold water overnight. Rinse well.
Add 1 tsp. shaved garlic or crushed garlic clove
1/4 cup macadamia nuts
1/4 cup Organic Quinoa or Red Quinoa
Cover with water. Cook covered on high for 10-15 minutes. Stir and cook for an additional 10-15 minutes until tender.
For added taste you can add 1/4 cup of low sodium V-8 juice.
I usually divide into baggies and freeze. Serve warm. You can add cooked beans to any birdie breads recipes.
Most ingredients for recipes can be found at Bulk Barn or local market
TINY’S HEALTHY YUM BREAD
by Jo Cormier – Tiny Rascals Aviary
1 cup cornmeal
1/2 cup multi-grain flour
1/2 cup rye flour
1/2 cup oats
1/2 cup Cream of Rice
2 tsp baking powder
1/2 cup almond butter or organic chunky peanut butter
1/2 cup mixed dried fruit
1 jar baby foods, (1 carrots, 2 sweet potatoes, 1 applesauce)
1/4 cup grated cheddar cheese
1 large carrot, chopped
1 cup chopped broccoli
2 eggs with shells (washed well)
1 cup puffed brown rice cereal
Carrot juice
Preheat oven to 375 F
Chop carrots and broccoli in a food processor until finely chopped. Add eggs and shells and process for 30 seconds. Mix all the remaining ingredients together, adding juice as needed to make an easily spread consistency. Spread in a well greased and floured 9 x 13 pan and bake for 30-40 minutes or until done.
SUBSTITUTION TIP: You can substitute kasha cereal for the puffed brown rice cereal. You can add any kind of juice.
PARROT BREAD
by Jo Cormier – Tiny Rascals Aviary
1/2 cup vegetable oil or safflower oil
6 large eggs with shells (washed well)
2-4 tbs canned pumpkin (I personally use the whole can and increase ingredients accordingly- I also use very little if any oil)
2 tbs applesauce
1/2 cup of frozen vegetables
1/2 cup cooked Lima or pinto beans
1/2 cup cooked brown rice
1/2 cup apple juice or any type
2 cups cornmeal
1 cup kamut flour
3-4 tbs baking powder (non aluminum)
1/2 cup millet
1/2 cup pellets
1/2 cup wheatgerm oil
1 very ripe mashed banana, mashed
Preheat oven to 350 F
Mix the millet, pellets, wheat germ oil, vegetable oil, banana, in a food processor until they become finely blended. Add the eggs, pumpkin, applesauce and continue to blend. Add the beans and rice and lightly mix. Pour into large bowl and add cornmeal, flour and baking powder. Add juice if needed. Mix until all ingredients are well blended and has the consistency of cornbread. Pour into 9 x 13 greased/floured pan. Bake 30-40 minutes or until done. Serve warm with vitamins, minerals sprinkled on top.
Bread fast Sticks
By Corrina St Croix Atlantic Sky Aviary
2 slice fresh whole wheat or multi grain bread
almond butter
2 cinnamon sticks
With rolling pin, flatten bread. Cut each slice into four pieces. Add a small skim of almond butter, break off piece of cinnamon stick and roll bread tight. Put in oven just long enough to toast.
My Senegal’s and Hahn’s just love these. FUN alternative to just plain toast. You can substitute cinnamon stick for some berries, grated carrot, sprinkle of their favorite seed mixture……be creative.
