• 2 cups of nutritional yeast or brewers yeast
• 1/4 cup of Kelp powder
• 1 cup of Lecithin powder
• 1000 mg of Vitamin C (or 1/4 teaspoon of Sodium ascorbate)

Directions:

• Mix together
• Refrigerate

• 1/2 lb. ground beef
• 1 tablespoon tomato paste
• 1 teaspoon corn oil
• 1 corn tortilla, cut into kitty-bite-size pieces
• 1/2 teaspoon bone meal
• 1/2 teaspoon brewers’ yeast
• 1/2 teaspoon iodized salt
• 2 tablespoons cheddar cheese, grated

Directions:

• Heat skillet and start browning ground beef.
• When meat is half cooked, add bell pepper.
• Cook the mixture until onions are translucent, and the meat golden brown.
• On low heat, stir tomato paste, corn oil, chopped tortilla, bone meal, brewers’ yeast, and salt.
• Stir until heated through.
• Cool and serve topped with grated cheese.
• Yields 2-3 servings.
• Store unused portions in an airtight container and keep refrigerated.
• This may be fed to your cat once or twice a week.

• 2 cups nutritional (torula) yeast
• 1 cup lecithin granules
• 1/4 cup kelp powder
• 1/4 cup bonemeal (or 9,000 milligrams calcium or 5 teaspoons eggshell powder)
• 1,000 milligrams vitamin C (ground) or ¼ teaspoon sodium ascorbate (optional)

Directions:

• Mix all ingredients together in a 1-quart container and refrigerate.
• Add to each recipe.
• You may also add this mixture to commercial food as follows: 1 to 2 teaspoons per day for cats.

• 1/2 level teaspoon brewer’s yeast
• 1/4 level teaspoon garlic powder

Directions:

• Mix in the food for each adult cat.

• 3 baby carrots, cooked until soft
• 16 oz canned tuna in olive oil, drained
• 2 oz cooked herring, skin removed
• 2 tbl whole grain bread crumbs or oatmeal
• 2-3 tbl grated cheese
• 2 tsp brewer’s yeast
• Several pinches of chopped catnip
• 1 egg, beaten
• 2 tbl tomato paste (not ketchup)

Directions:

• Preheat the oven to 350 degrees.
• Mash the carrots with the fish, bread crumbs or oatmeal, cheese, brewer’s yeast, catnip, egg and tomato paste to an even paste.
• Mold into small balls and put on a greased baking tray.
• Bake for 15-20 minutes, checking frequently: the fish balls should be golden brown and feel firm.
• Cool thoroughly.

• 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 can sardines in olive oil
• 1/4 cup whole grain bread crumbs
• 1 egg, beaten
• 1/2 tsp brewer’s yeast
• 2 cooked chicken drumsticks, bones removed 

Directions:

• Drain the sardines, reserving the olive oil, and mash.
• Mix in the bread crumbs, egg and yeast to an even, gooey consistency.
• Coat the chicken drumsticks evenly in the mixture.
• Heat the reserved olive oil in a frying pan then add the coated drumsticks and fry, turning frequently, until brown.
• Remove from the heat, and cool before serving.