Our i-Veg Feed the Rainbow Family Recipe

As long as you weigh everything, you will have it 100% balanced. Depending on your dog’s weight, our recipe makes enough for 6 days, 3 days or 2 days.

OUR FEED THE RAINBOW RECIPE IS CONVENIENT AND EASY TO MAKE AND SO FULL OF NUTRIENTS!

 

 

i-Veg Feed the Rainbow Ingredients

 

Cooked ingredients each carefully out weighed in grams specific to your dog

  • Tinned red kidney beans and tinned cannellini beans
  • Chopped sweet potato (no skin), red apple  chopped (with skin no pips), cauliflower and kale
  • Dry green lentils (best to soak 24 hours prior to cooking)
  • Dry red lentils (best to soak 24 hours prior to cooking)
  • Brown rice – dry weight

 

Nutrient rich icing also carefully weighed out in grams

Why use a pressure cooker?

We advise the purchase of an 8 litre instant pot pressure cooker as it makes cooking a large batch of homemade food for your pet just so quick and easy. A large normal cooking pot on the hob can also be used
Top tips when first using a pressure cooker

1. Wash the steel inner pot before first using the pressure cooker and remove any leaflets from inside the pot

2. When adding all the vegetables and almond milk to the pot, ensure that the contents of the pot never goes above the MAX 2/3 mark clearly shown on the inside of the pot

3. Make sure that the lid is locked in place with the 2 arrows lined up. Plug it in and it will play a little jingle when the lid is locked in place

4. Set the knob to sealing (pushed away from you) and you will see that the floating valve is depressed to start

5. Press the pressure cooker button on bottom right and just use the + and – buttons to set the timer to 10 minutes

6. You will see that it registers ON and nothing will happen for about 20 minutes while the pot heats up the contents. There will be a release of steam from the sealed valve – do not panic – it is quite noisy and will only last a few minutes. Do not touch anything

7. If it flashes ‘burn’, then press cancel and carefully switch the knob to venting mode so that it releases the pressure. Check that there is no burnt food or liquid stuck to the inner pot which has caused it to overheat

8. Once the pot reaches the correct temperature, it will begin the pressure cooking for the 10 minutes and will show a countdown

9. When this countdown is complete, it starts to count up as steam is slowly released. Leave it for about 30 minutes and then using either the yellow plastic end of the spoon that came with the pot, or a cloth, set the knob to venting mode to release the steam. When the floating valve goes down again and the hissing of steam has stopped, it is safe to open

10. Remove the inner pot once cooked to fully mash or blend the food on a solid surface

11. Keep pressure cookers away from children and pets at all times

 

Preparation:

  • Weigh out the drained and rinsed beans and dry rice and add to the pot together with presoaked lentils
  • Chop the weighed amounts of sweet potato (no skin), red apple (with skin and no pips), cauliflower and kale
  • Remove woody stems from the kale
  • Add all vegetables to the pot
  • Cover with water and set the timer to 10 minutes and use pressure cooker as advised above
  • Turn on the oven to 180C
  • Once able to remove inner pot from pressure cooker, drain any excess water and mash or blend all ingredients well
  • Line a baking tray with baking paper and some coconut oil
  • Bake the mixture for 45 minutes
  • Once cooked, leave to cool on a drying rack inverted so the cooked dry area is at the base

 

Nutrient rich icing:

  • Cut the tip off the algae capsule and squeeze out the contents
  • Weigh out the sunflower oil or linseed oil (in grams)
  • Weigh out the coconut, ground almonds (or crushed peanuts) and VEGDOG supplement
  • Chop fresh basil and parsley and add to the mixture with dried origanum or thyme
  • Mix together with a little oat milk to form a paste
  • ONLY WHEN COMPLETELY COOLED, ice the top of the cooked food
  • Cut into squares and fold into ‘sandwiches’ with the icing in the centre
  • Place in biodegradable packaging or containers to freeze for each day’s use

Defrost overnight to feed in the morning to your dog. Keep refrigerated.

If cooking large quantities

If you are cooking for a large dog or a number of dogs, it is advisable to omit the baking of the food in the recipe shown above to make it easier for you. This means that you will be feeding the food once it has been boiled and blended or mashed together.

As dogs do not like the consistency of mashed food (similar to the consistency of mushy peas), to make it more palatable for fussy dogs, we advise adding in AGAR AGAR powder that gives the food a slimy consistency, like tinned dog food. It is a healthy addition as it is fibre and adds to the essential gut microflora. It is made up by mixing 15g powder per 1kg cooked food that is boiled and allowed to cool and can then be mixed into the food. The nutrient rich ‘icing’ can then be added to the top of the food, or also mixed in, but ensure that the food is cold when added to retain vital nutrients.

 

Weigh out all the chopped vegetables specific to your dog to add to the pressure cooker pot
Add all vegetables, drained beans, weighed dry lentils and dry brown rice  to the pressure cooker and cover with water. Set to cook for 10 minutes
Drain excess water and mash all the contents together once cooked
Bake on a lined tray in a preheated oven at 180C for 45 minutes
Remove food from the oven and allow to cool on a drying rack. Only once cooled, add nutrient-rich icing mixture
Fold the iced and baked food in sections or 'sandwich' portions
i-Veg feed the rainbow food packaged in biodegradable packaging for 3 days with Ruff vegan dog
Freeze portions and defrost as needed the night before
dogs go plant based heart and paw

Dogs Go Plant Based
Just Be Kind Dog Food Ltd

Self Store Centre Saxby Road
Melton Mowbray LE14 2SB
Reg No: GB208RO 2162
LCC Trading Standards Service