I hope you are all out there working on your goals for the year, whether they are to fight for social justice…
or to stop and smell the flowers…
One of my new year’s resolutions is to post more frequently, and Truffle’s is to eat more snacks, so here is our first recipe of the year!
This cookie is loaded with healthy ingredients: carrots, flax seed, coconut oil (keeps our coats pretty!) and arugula, which is nutritious for dogs, but should be given in small doses, and preferably cooked.
2 large carrots
1 cup arugula
2 tbsp flax seeds
1 large egg
2 tbsp coconut oil
2 1/2 cup whole wheat flour
1/2 cup of water
Preheat your oven to 350F. Grind your flax seeds in a food processor, then put them into the bowl of your stand mixer, or a large mixing bowl. Chop the arugula in the same food processor (no need to clean in-between), followed by the carrots. Add your egg and coconut oil, and mix thoroughly. Add the flour a bit at a time, and then the 1/2 cup of water.
Once your dough comes together, roll out to about 1/3 inch thick, and cut out into desired shapes. Bake for 30 min. Let cool, and enjoy!
As with all homemade treats, keep in the fridge, or freeze and defrost as needed.
Around this time last year, Karen Schaver and her volunteers were gearing up for the Texas Freedom Ride. Lake County based rescue Orphan Dog homes 250 dogs every year, mostly in Northern California. Once a year during Karen’s summer vacation from teaching, they go farther afield. Last year, they went to Texas and brought back a van full of dogs from high-kill shelters. Truffle and her brothers were three of the lucky pups, and their people are very, very grateful.
I made these cookies in honor of Orphan Dog. Rescue puppies deserve healthy and high-value treats! These have been very popular at our favorite dog park…
220g canned salmon, drained and picked through to remove larger bones
1 cup peas
125 g carrot
1 1/2 cup whole wheat flour
1/4 cup flax seeds
3 tbsp coconut oil
Grind the flax seeds in a food processor, and move to a mixing bowl. Shred about 3 medium carrots in the food processor, then add 1 cup of peas and chop again. Add the canned salmon to the food processor to make sure any remaining bones are blitzed. (Salmon bones from tins should be safe for dogs and humans, since they’ve been pressure canned. They’re also a good source of calcium.) Add this wet mixture to 1 1/2 cups of flour, 1 egg, and 3 tablespoons of coconut oil, and knead by hand or in a stand mixer. Add extra flour if necessary to bring dough into a ball.
Once the dough comes together, roll out to a 1/2 inch thickness and cut into desired shapes. Bake at 375F for 15 minutes for cookies that break off easily (good for training), or 20-25 min. for dry biscuits. Either way, since these are made from fresh ingredients, make sure to store your cookies in the fridge or freezer.
Happy Independence Day, puppers!
A festive and healthy meatloaf cake for a special day!
1/2 cup oats
1 medium carrot
1 lb lean ground turkey
3/4 lb chicken liver
Handful of frozen peas
Preheat oven to 350F.
Get your food processor ready for a triple shot… First, toss in oats and chop coarsely. Empty into a mixing bowl. Then chop carrots until they’re finely diced. Add the carrots to the oats.
Rinse the chicken livers in water, then put them into the food processor and blend until you don’t see any big chunks. Add this to your mixing bowl, along with the ground turkey. Mix with a spoon until all ingredients are combined.
Grease a cake tin with olive oil, then pour in your disgusting looking mixture.
There’s really no way to stop this looking like vomit, but you love your dog, and it’s her 1st birthday so…
Bake at 350 for 1 hour, or until a meat thermometer reads 160 in the center of the meatloaf, er, cake.
While the cake cools, peel and chop 2 potatoes. Boil for 15 min. or until you can put a fork through the chunks. Drain and mash your potatoes. They won’t be very creamy, but you’ll be ok. Frost the cooled cake with the warm mashed potatoes. Start with a scoop in the middle and work out to the edges, adding as you go. I was pretty happy that it started to look like fondant. Probably tastes better than fondant–let’s face it, that stuff is not for flavor.
Once you’re happy with your frosting, decorate with frozen peas. You should be able to press the hard peas into the potato so they stay in place.
Slice and enjoy! You can see photos of Truffle and her brothers enjoying their cake here.
Truffle and her brothers are puppies rescued from a shelter in Texas by Orphan Dog up in Lake County. We don’t know their actual birthday, but we think it might be sometime this week. So today we celebrated at Point Isabel with Bennett and Lux. I baked a cake: ground turkey, chicken liver, carrot, and oats, frosted with mashed potato and decorated with peas. Will post the recipe soon, but for now, here are some photos of excited dogs.
Truffle is ready for cake!
Lux is diving in…
This Great Dane wanted a slice but I didn’t see his people around to ask if it was ok for him to have one.
Do dogs use plates? Sometimes.
Wet butts. Happy day.
My boss’s family adopted a beautiful border collie x lab mix over the holidays. They named her Qora, which means “black” in Uzbek. She had given birth shortly before being picked up by the SPCA, and this little girl was so skinny! In addition to a nutritious diet, I figured she could use some special treats made with healthy fats.
1/2 cup ground flax seeds
2 small granny smith apples with peels on, but cores removed
3 cups whole wheat flour
1/2 cup unsweetened and unsalted peanut butter
1/2 cup water or chicken stock
3 tbsp olive oil
Grind flax seeds in a food processor. Remove the cores from your apples (the seeds of apples are poisonous to dogs), and puree in the same food processor. You should end up with about 1 cup of blitzed apple. Place all ingredients into a mixer and combine thoroughly.
Roll your dough out into 1/2 inch sheet and cut into the desired shapes.
Bake at 350 for 25 min.
Store in fridge or freeze.
These cookies are really high-value (blurry photo evidence of Qora’s excitement above!), but remember that since they’re higher in fat content, you’ll want to limit the number of treats you give your pups.
Valentine’s Day is coming up, and it’s a perfect excuse to bake some special cookies for Truffle and friends.
I love the amazing fuschia of red beets. Peeling them makes for stained hands, but luckily, you can find cooked red beets at lots of markets now. We had some part-skim ricotta leftover from lasagnas. You can substitute an extra egg if your dog is lactose-intolerant, but Truffle has no problem with cheese… except the problem of NOT getting enough cheese!
250g cooked beets, pureed
1/2 cup part-skim ricotta
2.5 cups whole wheat flour
Preheat oven to 350F. Roughly chop the cooked beets and puree in a food processor or blender. Add 1/2 cup part skim ricotta and mix thoroughly. Add the wet ingredients, including 1 beaten egg to 2.5 cups of whole wheat flour. Bring together using a stand mixer, or do it the old-fashioned way if you want pink hands for days!
Roll the dough out onto a floured surface. Half-inch thickness works well for smaller cookie cutters. Cut out your shapes and bake in oven for 15-20 min. The longer you bake the cookies, the less pink they’ll become, so it worth checking after 12 min. or so. Let cool and store in fridge or freeze for up to a couple months.
I like giving out homemade treats when Truffle makes friends at dog parks. We met Luca at Point Isabel last month. His owner Roko took this nice photo of one of my Braunschweiger and Oat Shepherd Biscuits. We’ve run into each other a few times since then, and Roko said she broke off little pieces of the shepherd biscuit to keep for when Luca needed a high-value treat. She refers to us as the “high-value couple” — what a compliment! I’ll be posting that recipe later, so stay tuned!