A variety of Gourmet sauces and a juice, to get your dogs dribbling so much you have an indoor swimming pool FREE!
Recipes (photos) courtesy of Kima of dafioretti-organics.com ESPECIALLY and exclusively for REBELS! These raw sauces and juice can be shared with your dog and human friends, you will need a blender of some sort.
For those of us that love juicing and making our dog dinners special, below we have;
- blackberry, rosemary & caraway seed sauce
- cranberry & anise seed sauce
- strawberry, chamomile & mint sauce
- blueberry & bilberry sauce
- orange, lavender & lemon balm sauce
- for incredible strong doggies – HULK juice!
blackberry, rosemary & caraway seed sauce
goes with raw venison or lamb
get a handful blackberries, approx 3 cm fresh rosemary (leave rosemary out if you have an epileptic dog), 1 pinch of caraway seeds and 1 teaspoon of agar….. blend & serve with venison or lamb
cranberry & anise seed sauce
goes with raw turkey
big piece of anise seed is for nice picture purposes ONLY – only give infused tea!!
make 200ml infused anise tea & pop in blender with handful of fresh of cranberries… and serve with turkey
strawberry, chamomile & mint sauce
goes with raw salmon (make sure you check the origin/ uk salmon is FINE)
handful of strawberry with stalk and 1 teaspoon of dried german chamomile with approx. 2 cm of fresh mint … and blend & serve with salmon
blueberry & bilberry sauce
goes with raw duck
get a handful of blueberries and 1 teaspoon of bilberry (soaked to make it soft) 200ml of infused burdock tea, 1 pinch of cinnamon … blend & serve with duck
orange, lavender & lemon balm sauce
goes with raw rabbit
1 orange, 100ml of lavender and lemon balm infused tea, pumpkin seeds … blend & serve with rabbit
HULK juice! for incredible strong doggies
smoothie to go with whatever raw meaty delight and have some yourself!
some kale, broccoli, 1/8 apple, 1/4 of banana, french bean, rooibosh tea (approx 200ml), flaxseeds, sunflower seeds, kelp, lemon balm, neem and BLEND! …pop in dish & serve with anything raw!
thank you Kima – for both the wonderful recipes and photos!