Better Food for Dogs
Complete Cookbook & Nutrition Guide
by David Bastin, Jennifer Ashton
and Dr. Grant Nixon, D.V.M.
and Dr. Grant Nixon, D.V.M.
Paperback, 192 pages
Dogs are the best - aren't they? I can't imagine life without them. We have our little shih tzu dudes, Merlin and Jedi, at home, and our giant grand-dog Kimbo in Niagara. They are more than pets - they are family. And you had better believe they are spoiled!
And you know what it is like when your dogs are that special to you. They are members of the family and you want to feed them accordingly. But a dog's diet is a little different than a person's, and even though Fido might long for your Chicken Kiev, it might not be the best thing for him.
Whether you want to make all of your dog's food from scratch, or supplement his kibble diet with homemade foods - Better Foods for Dogs provides you with all the information - complete with tasty recipes, tested and approved by dogs.
The book contains:
- From basic everyday meals to gourmet dinners
- Special cookie treats
- Myths about dog and people food
- Nutrient sources for your dog
- User friendly charts provide important information at a glance
- How to identify good-quality processed foods
- Problems associated with low-quality diets
Here are just some of the easy to prepare recipes:
Breakfast Burrito, Blueberry Banana Biscotti, Turkey and Rice, Divine Diner Burrito, Stir-Fried Ginger Beef with Greens, Chicken Fried Rice, Barbecued Hamburgers, Salmon and Dill Pasta, Basil Chicken and Vegetable Pasta.
Try out these sample cookie recipes below for your favourite furry friend!
Mom’s Famous Pumpkin Biscotti
MAKES ABOUT 1 LB (500 G) OF COOKIES
• Preheat oven to 350°F (180°C) • Nonstick baking sheets • Food processor • Rolling pin • Pizza cutter
4 cups whole wheat flour 1 L
1 tsp dried basil leaves 5 mL
1 tsp dried cilantro leaves 5 mL
1 tsp dried oregano leaves 5 mL
3⁄4 cup water 175 mL
1⁄4 cup cut (1⁄2 inch/1 cm) green beans, thawed if frozen 50 mL
2 tbsp each tomato paste 25 mL
2 tbsp canola oil 25 mL
1 clove garlic 1
1. In a large bowl, combine flour, basil, cilantro and oregano. In a food processor, combine water, carrot, green beans, tomato paste, oil and garlic. Puree until smooth. Pour over dry ingredients and mix well.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1⁄8-inch (3 mm) thickness.
3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1⁄2 inch (1 cm) apart on baking sheets.
4. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300°F (150°C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
Tip: Over the years, one of the lessons we’ve learned is that dogs don’t care about the shape of their cookies. They’re only interested in the taste. We recommend cutting cookies into squares because it’s easy. But if you have cookie cutters, feel free to use them — with one word of caution: take care to ensure that the size and shape of the cookie is safe for the size of your dog. For instance, if the cookies are small and round, your dog may not chew them enough — and may even swallow them whole, which could lead to choking. Since cookies are hard, shapes with sharp pointy edges, such as stars, may cut your dog’s mouth or become lodged in his/her esophagus.
Excerpted from Better Food for Dogs by David Bastin, Jennifer Ashton and Dr. Grant Nixon, D.V.M. © 2002 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.
Carrot and Cinnamon Cookies
MAKES ABOUT 1 LB (500 G) OF COOKIES
• Preheat oven to 350°F (180°C) • Nonstick baking sheets • Food processor • Rolling pin • Pizza cutter
4 cups whole wheat flour 1 L
1⁄2 cup cornmeal 125 mL
1 tsp ground cinnamon 5 mL
1 cup chopped carrot 250 mL
1⁄2 cup water 125 mL
2 tbsp canola oil 25 mL
2 tbsp iquid honey 25 mL
1 large egg 1
1 tsp vanilla 5 mL
1. In a large bowl, combine flour, cornmeal and cinnamon. In a food processor, combine carrot, water, oil, honey, egg and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1⁄8-inch (3 mm) thickness.
3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1⁄2 inch (1 cm) apart on baking sheets.
4. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300°F (150°C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
Excerpted from Better Food for Dogs by David Bastin, Jennifer Ashton and Dr. Grant Nixon, D.V.M. © 2002 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.
Dr. Grant Nixon, D.V.M. has been practicing compassionate veterinary medicine for ten years. He has a keen interest in nutrition and natural diets and the role they play in the health and well-being of his clients.
