FOOD INFORMATION
Here we leave the way in which we prepare food for our birds according to the seasons of the year. It is a very practical and easy way to prepare so that you can provide your birds with a healthy diet.
From Winter to Spring we use this ingredients: 1 cup cooked couscous, 1 cup cooked oat groats, 1 cup cooked or raw quinoa 2 cups cooked mixed beans (made from a 16-bean soup mix) 2 cups whole wheat pasta, cooked Note: If you believe your bird is just eating the pasta and not the vegetables, you can exclude the spaghetti from the dish. 1 yellow squash, 5 carrots, 1 1/2 cups mung bean sprouts, 3-4 big leaves of kale, 3 leaves of Swiss chard, 3 turnips, 2 cups fresh peas, 1 1/2 cups pea greens, and 2 broccoli heads (with stems).
Directions: In a blender or food processor, finely chop broccoli, carrots, turnips, kale, Swiss chard, and pea greens. This will have to be done in batches. Transfer the items to a mixing bowl. To combine everything, you'll need at least one big container. Two huge pots were utilized. To the container containing the veggies, add peas, sprouts, grains, lentils, and pasta. Grate the yellow squash and set it in a sieve to drain. When thoroughly drained, add to the container and thoroughly mix. Divide into portions and freeze. Note: For texture diversity, leave the quinoa uncooked, as it will likely turn to mush when cooked in this dish.
For Summer we use: 1 cup of cooked lentils, 1 cup of cooked garbanzo beans, and 1 cup of cooked navy beans 1 cup cooked brown rice, 1 cup cooked millet, 1 cup cooked spelt Grains 2 cups penne pasta, cooked 3 beets, 4 red chili peppers, 1 zucchini, 1 head cauliflower, 1 diced butternut squash, 1 cup adzuki bean sprouts, 8–10 radishes, 1/2 pound green beans, 3 collard green leaves, and 1/2 bunch spinach (or more).
Directions: In a blender or food processor, finely chop the peppers, cauliflower, squash, radishes, green beans, collard greens, and spinach. This will have to be done in batches. Transfer the items to a mixing bowl. To combine everything, you'll need at least one big container. Two huge pots were utilized. Mix in the bean sprouts. Separately, chop the beets in a blender and drain through a sieve. Grate the zucchini and set it in a colander with the beets to drain. When thoroughly drained, combine with additional veggies, grains, lentils, and pasta in a container. All of the ingredients should be thoroughly combined. When beets are thawed, they produce a lot of liquid. Don't be concerned if the juice discolors the other components.
From Fall to Winter we use Grains: one cup each of cooked hulled barley, millet, and rye. 2 cups of cooked mixed beans are legumes. 2 cups cooked vegetable rotini pasta Vegetables: 3–4 large kale leaves, 3 large mustard green leaves, 8–10 Brussels sprouts, 2 heads of broccoli (including stalks), 1 small pie pumpkin (or acorn squash as an alternative), 1/2 lb. (or more) of green beans, 1 parsnip, 1 red bell pepper, and 3 carrots.
Directions: Red peppers, squash, and pumpkins should have their interiors removed. In a blender or food processor, finely chop pepper, pumpkin, kale, mustard greens, Brussels sprouts, broccoli, green beans, carrots, and parsnip. This will need to be done in multiple batches. Add the ingredients to the mixing bowl. To combine everything, you will need at least one large container. Two sizable pots were used. Pasta, grains, beans, and alfalfa sprouts should all be added and thoroughly combined.
Each batch must have the following items: There are two types of legumes: beans and pulses. We frequently utilize dry beans from prepared multi-bean soup mixes for convenience. They include lentils, peas, and other legumes. Grains: 2 to 3 different types of vegetables; in addition to all other options, include at least one orange veggie and one leafy green (this is critical to ensuring Rule #1 balance!).
Never cook the vegetables! The cooking procedure destroys nutrients. Cooking grains is entirely optional. Cook or sprout the beans or legumes first. Unsprouted raw beans contain an enzyme that interferes with digestion. In this diet, sweet potatoes should be boiled.
NOTE: Parrots are lactose intolerant.
