In recognition of this festive time of year, I decided to post an easy recipe for a tasty dessert that you may share with your dog or cat. This recipe features pumpkin which can easily be sourced locally at your local farmers' market.
Ingredients (choose local and organic when possible):
1 1/2 cup pureed freshly cooked pumpkin or canned pumpkin
1 cup plain yogurt
1 tablespoon agave nectar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of ground cloves
1. Combine pumpkin puree/canned pumpkin, yogurt, agave and all spices in a bowl. Mix well.
2. Pour the mix into an ice cube tray or a freezer tray designed for popsicles. Place on a flat area in the freezer.
3. Wait 10-15 minutes then place popsicle sticks in the mix when it is firm enough to support the sticks but not too frozen.
4. Enjoy in about an hour! If you are sharing with your pup, make sure he/she is not able to ingest the popsicle stick or just make some popsicles without sticks!
*Adjust sweetness and spices to your liking. If adding more agave nectar to the recipe for yourself or if you would prefer not to give any sweetener to your pet, omit the agave nectar from a portion of the pumpkin/yogurt mix.
My daughter loves these, as well as myself!
Here is a simple recipe that you can vary according to your own taste preferences, but if you are going to share with your dog please make it mild or separate his/her portion and omit the curry paste.
Ingredients (use organic and/or local when possible):
1 cup of coconut milk (full fat or dilute with water to decrease calories)
1-2 tsp of curry paste (choose a mild curry or use less paste to minimize the spiciness)
4 small-medium potatoes
1-2 large carrots
1/3 to 1/2 bunch of chard (or use other dark leafy greens)
1. In a saute pan on low to medium heat, warm the coconut milk and add desired amount of curry paste (remember only a small amount if feeding your dog as well, ie 1/2 tsp).
2. Add to the sauce; potatoes cut into small squares (less than 1 inch) and carrots cut into coins.
3. Lower heat to simmer the sauce, potatoes, and carrots until cooked (approx.10-15 min).
4. Add chopped chard or other dark leafy green and cover the pan for 4-5 minutes to "steam" the chard and soften it.
Serve and enjoy!!!!
Coconut products such as coconut milk and coconut oil are high in saturated fats but should not be condemned. The type of fat in coconuts is a medium-chain triglyceride which means that it can be converted into useable energy in the body rather than stored. The fat content does contribute to a high calorie count though, so use moderate amounts and be mindful. Virgin coconut oil is processed in such a way that the fat profile is more favorable so keep this in mind when purchasing some. Try some coconut oil instead of butter on a slice of whole grain organic toast....creamy and yummy! :)