3lbs.lean ground beef (I bought round roast)look for sales and have butcher grind for you
2 ½lbs.chicken gizzards & heart mix
½lb.beef liver
3canssardines in water(I include the juice but you can drain)
6ishouncesbutternut squash(about 2 cups chopped)
5-6ishouncesdark leafy greens (spinach, kale, etc.)I used kale (3ish cups once ground)
5-6ishouncesbroccoli (about 1 1/2 cups)
1cupblueberriesfresh or frozen
½red bell pepper
4ishouncesmushrooms(save the other have of carton for next batch)
1tablespoonfresh ginger, peeled and gratedabout size of thumb
¼cupsunflower oil (I always have on hand)or flaxseed
6mediumeggs with shells
6-8 oz. mussels (or kelp powder **)
Instructions
The goal here is to grind everything up and mix together. Do this according to you processor and how much you can do at the time.
Notes
One large butternut squash gave me enough for the double batch I did and enough for 2 more batches. I froze for next time.
Shiitake mushrooms are recommended but I couldn't find and are expensive. I used white mushrooms. A little bit different nutritionally but I'm in the ballpark and happy with what I'm doing. You do you.
Some recipes call for beef heart. I cannot find a source in my area. I subbed chicken hearts. My grocers usually package those 2 together which works great for this recipe.
The (cup) measurements I noted above are approximates. Exactness isn't imperative (for me)... just get in the ballpark.
For the broccoli, I uses the stems and florets.
** Re Kelp Powder: These vary. Check with your vet or online to make sure you don't give too much. Some recommendations are 1/2 teaspoon/day for larger dogs and 1/8 teaspoon per day for smaller dogs. Some suggest 3-4 times per week. Too much can cause hypothyroidism. You'll need to decide what's best for your pooch. I'm still figuring this out for Rufus (He is 85#) and not here to offer nutritional advice.
Some suggest feeding this food raw. Rufus wouldn't touch it raw, but licks the bowl clean when I lightly cooked in micro for about 30 seconds and cooling to room temp. If cooking, cook gently and not long. Instead of cooking it all before packing and freezing, I will cook portions as thawed at the time of feeding, or just cook one of the bags at the time to keep in fridge! Will keep in fridge 4-5 days in airtight sealed bags or container. Freezes great!