I made a batch of Kanga Dog Treats for my Rhodesian Ridgeback canine companion. She loves these, and asked me to share the recipe with you here on my blog so other dogs could also enjoy these treats.
It’s important to keep your dog’s gums and teeth healthy, especially if they aren’t crunching on dry kibble. These easy to make, crunchy treats will help remove plaque and freshen dog breath.
Your dog may not be used to these at first. Just like other new foods, you may need to teach pooch how to eat them by taking a bite out of one first, then giving it to pooch to try. Dogs always love what they see us eating. Especially when accompanied by yummy, delicious sounds.
Kanga is a dessert dog. She hates water and baths. She was rewarded after her lavender bath today with these treats, and was very happy.
I realize this is a recipe section where I list food for people. The good thing about raw food is that even treats for dogs could easily be enjoyed by humans. Many times, friends have come over and said “your dog eats better food that I do!” And this is so true, since Kanga eats organic, local, seasonal, and many times stuff that I eat. I joke that she’s my compost bin, eating up all my leftovers.
Kanga Dog Treats
(page 241 of Ani’s Raw Food Kitchen, the Kanga dog food chapter)
2 large sweet potatoes, sliced 1/2 inch thick
Place sweet potatoes on dehydrator trays, and dry at 104 degrees F for 12 hours, or until completely dry.
Baja Fresh Taco Boats Filled with Cilantro Cashew Cheeze, Fresh Corn and Tomato Salsa, and a Ground Almond Taco Meat
Mango Breakfast Cobbler
adapted from p 215 of Ani’s Raw Food Kitchen
1 1/4 cup almonds
1 vanilla bean, scraped
1/2 teaspoon sea salt
1 cup pitted and packed medjool dates
2 Tablespoons coconut oil or butter
4 cups Mango, pitted and diced
1/4 cup agave syrup
To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.
Sprinkle half of the crust onto bottom of a loaf pan.
To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.
Thai Spring Rolls with Almond Dipping Sauce
(makes 4 servings)
Thai Dipping Sauce
1/4 cup olive oil
4 kaffir lime leaves
1 Tablespoon Nama Shoyu
2 Thai red chilies, to taste
1/2 cup + 2 Tablespoons raw almonds
1 lemon’s juice
1 cup water, as needed
1 zucchini, julienne
1 cup mung bean sprouts
1/2 bunch basil, de-stem
1/2 bunch cilantro, de-stem
1/4 bunch mint, de-stem
1-2 Thai chili, finely chop
3 large collard green leaves, de-stem and half
To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.
To wrap, place leaves onto flat surface. Layer with fillings, and roll.
Serve with dipping sauce.