• 4 parts carbohydrate: Pureed barley flakes and/or baby food creamed corn
• 2 parts protein: Lightly broiled chicken or beef or raw organic egg yolk and cooked white- used with meat, not alone (you can also use baby food chicken)
• 1 part vegetable: Chopped or finely grated raw vegetable or vegetable juice- carrots, zucchini, and alfalfa sprouts are ideal
• 2 tablespoons Vita-Mineral Mix
• 2 teaspoons soft butter

Directions:

• Blend the above ingredients together and store in glass jar.

Each day mix the following into each meal or administer by dropper after the meal:

• 1/8 teaspoon mixed mineral powder
• 1/16 teaspoon Pet Tonic (a B vitamin and iron tonic available from the veterinarian) or 1/2 of a low-potency B complex capsule (10 mg level)
• 1/4 teaspoon or 1/2 tablet mixed digestive enzymes

Once a week give:

• 400 units of vitamin E (alpha tocopherol)
• A capsule containing 10,000 units vitamin A and 400 units vitamin D.

• 1 cup cooked ground beef
• 1/2 cup cooked brown rice
• 6 tbl. alfalfa sprouts
• 3/4 cup cream-style cottage cheese

Directions:

• Mix together and serve.

• 1-1/2 cups whole-wheat flour
• 1-1/2 cups rye flour
• 1-1/2 cups brown rice flour
• 1 cup wheat germ
• 1 teaspoon dried kelp or alfalfa
• 1 teaspoon garlic powder
• 4 tablespoons vegetable oil
• 1 1/2 cups chicken broth or beef broth
• 1 pound ground chicken
• 1 to 2 tablespoons brewer’s yeast 

Directions:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the first six dry ingredients.
• Slowly add oil, broth and chicken, and mix well.
• On a lightly floured surface, roll the dough to a thickness of 1/8 inch then place it on a greased cookie sheet.
• Bake until golden brown.
• Cool then break into bite-size pieces.
• Place pieces in a bag with the brewer’s yeast and shake to coat them.
• Store the leftovers in an airtight container in the refrigerator.
• Makes 2 to 3 dozen pieces.

• 1 small carrot peeled and grated
• 1/4 cup peeled and grated zucchini
• 1/2 cup chopped alfalfa sprouts
• 1 tsp. finely chopped parsley
• 1/8 cup chicken stock
• 1/4 tsp dried or fresh catnip

Directions:

• Combine veggies in a medium bowl.
• Add chicken stock and toss.
• Sprinkle with catnip and serve at room temperature.
• Store left overs in the refrigerator for up to 3 days.